Mise en Place is celebrating 30 years in Tampa as a fixture of Modern American Cuisine.
- Restaurant planning fête — a festival — next month to celebrate
- Mise en Place website
Executive Chef and Owner Marty Blitz is preparing a fête in the next month — actually, more than one.
The tall man with the coy-tattooed forearms has been here since day one, and he is used to creating dishes in his head.
The same goes for the dish in this week’s installment of the Chef’s Kitchen.
It’s a pulled duck edamame cashew fried farro dish.
Blitz says you can use any prepared protein — chicken or even shrimp.
And why farro? It’s healthier.
“They've got a chewy texture which is kind of nice on the tooth you know," explained Blitz.
If your recipe is dry after adding teriyaki sauce, add chicken stock or vegetable stock or water.
Pulled Duck Edamame Cashew Fried Farro
(Yields 4 servings)
Ingredients
1 tbsp. canola oil
2 tbsp. red pepper, diced small
1 tbsp. poblano pepper, diced small
2 tbsp. red onion diced small
1 tbsp. garlic, chopped fine
½ of Serrano chili, sliced thin
½ c. mixed mushrooms, quartered
1 c. edamame beans
2 c. cooked duck meat, from whole ducks or duck legs
4 oz. teriyaki sauce
Chicken or vegetable stock, as needed
2 c. cooked farro
2 c. cooked jasmine rice
6 oz. roasted cashews
10 leaves of spinach
1 tbsp. cilantro
2 tbsp. soft unsalted butter
Scallions, handful to top dish
Salt and pepper, to taste
Procedure
In hot sauté pan, add oil, diced peppers, onion, garlic, poblano and Serrano chili.
Sauté about one minute.
Add salt and pepper.
Add Edamame.
Sauté one minute.
Add mushrooms and duck.
Sauté 1 minute.
Add rice and farro.
Cook until it starts to stick to bottom of the pan slightly.
Add teriyaki sauce to loosen rice mixture.
Add spinach, cashews, scallions and butter.
Salt and pepper to taste.
Plate and enjoy.