TEAL CAKES
4 each teal breasts, deboned, skinned, chopped
1 tsp garlic powder
1/2 cup yellow onion, chopped
Tony Chachere's Creole seasoning
1/2 cup red bell pepper, chopped
1/2 cup celery, chopped
1 Tbls brown sugar
2 each large eggs
2 Tbls Canola oil
1 tsp tarragon
1 Tbls Dave's Peppa Royale
1 tsp red pepper
1/2 Tbls Pickapeppa
1 tsp black pepper
1/2 Tbls A1 sauce
1 cup Italian bread crumbs
3 Tbls butter
Soak in water until water is clear. Pat dry meat with paper towels until meat is damp but not wet. Sprinkle chopped meat with Creole seasoning and sugar. In a skillet heat oil over medium Add pepper sauce, Pickapeppa, A1 sauce and garlic, stir; add meat; cook until meat is browned. Remove meat and drain on paper towels. Pour off skillet liquid. Add in butter, onion, bell pepper and celery; saute until onion is clear. Stir in breadcrumbs. Pour mixture in a bowl. In a separate bowl beat eggs with tarragon, red pepper and black pepper. Pour egg mixture into vegetable mixture. Pour meat into bowl. Work meat into mixture with your hands. With each 4-5 ounces of mixture form cakes about 1-inch thick. On a baking dish place cakes. Bake at 350 degrees F for 15-20 minutes, turning as they brown on one side. Serve with Texas Slaw and Crispy Onion Rings. Yield: 4 servings