Breast of Wild Goose with Lingonberry Sauce

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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.


1 full breast of wild (or domestic) goose, about 3 pounds

1/2 cup olive oil
1/2 cup water
1/4 cup apple cider vinegar
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

1 12-ounce jar lingonberry preserves
1/2 cup gin


Marinate breast for 2 hours in refrigerator, remove, dry the breast and place it on a grill, preheated to 350 degrees F.   While the goose is marinating, mix the gin and preserves and heat in a saucepan over medium heat, stirring often, until the mixture thickens.

Boil the marinade for 10 minutes, then use it to baste occasionally, until the goose breast reaches an internal temperature of 160 degrees F. Remove and allow breast to rest for 15 minutes, covered in foil, before slicing.

Serve with warm lingonberry-gin sauce on the side.

Red Beans and Rice with Sausage

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Here is your basic Cajun side dish, elevated to entree status with the addition of the sausage. Note: This recipe requires advance preparation.


  • 1 pound dried red beans, not kidney beans, sorted and rinsed

  • 2 tablespoons vegetable oil (if using a fatty sausage, render some of the fat from the meat)

  • 1 large onion, chopped

  • 6 to 8 cloves garlic, chopped

  • 1 stalk celery, chopped

  • 2 tablespoons chopped fresh parsley

  • 1 bay leaf

  • 1 pound tasso, andouille, or other sausage, such as garlic sausage, cut diagonally into 3/4-inch slices

  • 1 to 2 teaspoons ground cayenne

  • 8 to 10 cups water

  • 4 to 5 cups cooked white rice

  • Chopped parsley for garnish


Cover the beans with water and let stand overnight.

Heat the oil in a large pot. Saute the onion, garlic, and celery in the oil until soft. Add the beans, parsley, bay leaf, tasso, cayenne, and water. Bring to a boil, lower the heat and simmer until the beans are soft, about 1 to 2 hours.

As it cooks, the beans may start to get creamy. If the beans get soft and the broth is still thin, take a few beans, put them in a sieve, and mash through with a wooden spoon.

Serve over the rice and garnished with plenty of chopped parsley.

Southwestern Stuffed Red Bell Peppers with an Attitude

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The attitude comes from the green chiles–they definitely add the spice and heat for this otherwise ordinary dish. I like to stuff a small wedge of jalapeño Monterey jack cheese into the center of the pepper just before it’s finished cooking. That adds even more “attitude”!


  • 1 pound lean ground beef

  • 1 cup chopped onion

  • 2 cloves garlic, minced

  • 2 8-ounce cans tomato sauce

  • ½ cup chopped green chiles

  • 1 cup cooked rice

  • 1/8 teaspoon cumin powder

  • ½ teaspoon ground thyme

  • 1/4 teaspoon ground savory

  • ½ teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 5 large red bell peppers, stems and seeds removed, roasted over flames, skins removed

  • 5 small wedges of jalapeño Monterey jack cheese


Brown the beef in a large skillet. Add the onion and the garlic and saute for 2 minutes. Drain or blot off excess grease. Add one can of the tomato sauce, green chiles, rice, cumin, thyme, savory, salt, and pepper to the sauteed meat mixture and mix well.

Stuff the meat mixture into the bell peppers. Place the stuffed peppers in a shallow glass baking pan, so they are all stacked against each other and won’t fall over. Pour the second can of tomato sauce into the pan. Add enough water to bring the liquid depth up to ½ inch. Tent the peppers with aluminum foil and bake for 30 minutes in a 350 degree oven, basting the tops of the peppers with the tomato sauce base.

Add a wedge of the cheese into the center of each pepper when they are almost finished baking.