The Outdoor Kitchen Show | home
Dove Amaretto
This is an impressive party appetizer. Can be done with any game bird or chicken.
1 cup seasoned flour
4 strips thick-cut bacon, diced
1 shallot, chopped
1-2 tbs brown sugar
1 jalapeno, seeded and diced
Several dove breasts (about a half dozen, marinate in Italian dressing for several hours for best flavor)
3 tbs butter, divided
1 oz shot amaretto (or whiskey, if you prefer)
1 package melba toasts
½ brick cream cheese
Open package of cream cheese and let soften while you cook.
Cook bacon over medium-low heat. When it starts to brown, add sugar, shallot and jalapeno. Cook until shallot starts to wilt.
Remove dove breasts from marinade (if used) and cut into ½ inch pieces. Dredge lightly in seasoned flour.
When bacon is cooked, remove bacon mixture from skillet to a side plate to keep warm. Leave as much bacon fat in the pan as possible. Add 2 tbs butter and let melt.
Shake flour from dove breast and brown in skillet, cooking for about 3 minutes on medium heat. Add bacon mixture back to pan and add last tablespoon of butter. When it starts to sizzle, TURN OFF HEAT and carefully add amaretto. Then ignite the alcohol with a long handle lighter. It will flame up and quickly subside.
Spread a little soft cream cheese over melba toasts. Spoon dove mixture (when it’s done flaming, of course) over melbas and cheese. So good.
FOR SAFETY’S SAKE: (1) Do not do this directly under an over-the-hood microwave. You will scorch it. Trust me. (2) Make sure all hair and clothing is kept away from flame. (3) Do not add extra alcohol thinking it will taste better, it will only create a larger and longer lasting flame. (4) Use common sense, thank you. You should have complete clearance all around and above your skillet. If you burn your eyebrows off, don’t come crying to me.