Tag: Thanksgiving recipe

Thanksgiving Leftovers – Turkey or Ham Hash

One of Thanksgiving guests always asks the question: what is the definition of eternity?  It’s two people and a ham.  Same can go for turkey leftovers. When you’re done with having ham sandwiches, try this update recipe for breakfast, lunch or dinner. Ingredients 2-3 tablespoons olive oil 9 oz ham or turkey, diced 2 medium carrots, peeled and diced 1 medium onion, diced 3 large Yukon Gold potatoes, peeled and cut into 1/3-inch dice 1/4 cup sherry 1/4 cup ham stock (if you boiled the ham), chicken stock, or vegetable stock 1 roasted red pepper, julienne cut 1 egg per person Directions Heat the olive oil in a saute pan.  Add potatoes and carrots, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, until the potatoes are browned, about 20 minutes on medium heat. Add onion and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Add the ham or turkey, and roasted red pepper to the pan, and heat for about 5 minutes.  Add the sherry and stock, and reduce by about one half. In the meantime, prepare poached eggs for each plate.  Serve a helping of the hash on each plate, and top with a […]

Thanksgiving Dinner – Serious Foodie Style

We are starting the busy holiday season, so we wanted to give you a few recipes to make your preparations for your gourmet Thanksgiving meal a bit easier.  These simple, healthy recipes will put an elegant touch to any meal – but especially for Thanksgiving. Let’s start with The Bird… Our favorite method for turkey is using the spatchcock method – which is very similar to butterflied poultry.  We use a dry-rub marinade (suggestions:  Serious Foodie Bourbon Rub, Tex-Mex, or Harissa – click HERE to order), and bast with a flavorful marinade-type sauce (suggestions:  Serious Foodie Pomegranate Grill Sauce and Marinade, or Korean Grill Sauce for a more exotic flavor).  It is then very easy to either roast or grill – and we prefer the later.  And the method works well with chicken, also. Check out the full article HERE on how to do spatchcocked turkey, including a video. The Gravy We have used, many times, a beer-based gravy which is complex and delicious – and very simple to make (click HERE to see the recipe). If you want to use the Serious Foodie Pomegranate Sauce as the base – which would go along with a pomegranate glazed bird – click […]

The Best Thanksgiving Turkey – Brick It!

[vc_row][vc_column][vc_column_text] There always seems to be a lot of Thanksgiving angst about cooking turkey – worries about underdone parts, overdone parts, and the dreaded dry parts.  We’ve seen a lot of recipes and cooking techniques – roasting versus frying, brine versus dry rub, etc.  What most of the turkey recipes have in common is a lot of work, and a lot of remaining anxiety. In our video series, we show you how to make tender, juicy, fast, and easy chicken every time by grilling under bricks (click HERE to see the video).  The same technique can be used for turkey – and the results are just as consistent – and impressive. The core of the technique is using a butcher’s cut called spatchcock – which is just a weird term which means butterflied turkey (removing the backbone and flattening the bird).  The Serious Foodie video for chicken shows the method – and we also found this awesome YouTube video talking about the virtues of spatchcocked turkey, and shows a great version of the butchering technique: With this technique, you can also toss out the brining step – your spatchcocked. brick grilled turkey will be moist and tender without it.  You […]

The Turkey Leftover Chronicles – Turkey Ravioli

We give our guests goodie bags; we make turkey club sandwiches on Black Friday; we make turkey pot pies.  And there still seems to be an endless supply of turkey leftovers. Luckily, we have a great supply of turkey leftover recipes.  Here we are sharing one of our favorite use of Thanksgiving leftovers – turkey ravioli.  We’re giving you three variations:  turkey club (sandwich) ravioli, turkey dinner ravioli (with cranberry sauce and stuffing), and a one with turkey and cranberry sauce.  Using store-bought wonton wrappers makes this recipe quick, easy, and elegant. Serves 2 to 4 Recipe #1: Turkey Club Ravioli      Ingredients 1/4 pound shredded leftover cooked turkey 2 slices cooked bacon, crumbled 1 tablespoon chopped fresh parsley leaves 1 egg, beaten with 1 tablespoon milk 1/4 cup mascapone cheese (you can use creme fraiche, or whipped cream cheese) 1/4 teaspoon salt A pinch of freshly ground nutmeg Freshly ground pepper to taste Leftover turkey gravy (click HERE for The Serious Foodie Turkey Gravy with Beer recipe) 6 fresh sage leaves, chiffonade cut      Directions In a medium bowl, stir together the turkey, bacon, parsley, egg, mascapone, nutmeg, salt, and pepper. Place 10 wonton wrappers on a work surface.  […]

The Turkey Leftover Chronicles – Turkey Chili

We give our guests goodie bags; we make turkey club sandwiches on Black Friday; we make turkey pot pies.  And there still seems to be an endless supply of turkey leftovers.     Luckily, we have a great supply of turkey leftover recipes.  Here we are sharing our turkey chili recipe.  The secret flavors to this recipe come from the guajillo pepper, orange juice, ancho chili powder, and smoked paprika.      Serves 4  Ingredients 1 dried guajillo chili, stem and seeds removed (or 1 tablespoon guajillo paste) 2 tablespoons olive oil 1 cup chopped sweet onions 1 red bell pepper, diced 1 large carrot, diced 1 large, or 2 medium cloves garlic, minced 28 oz. can crushed tomatoes 1/2 cup orange juice 16 oz. can red kidney beans, drained and rinsed 1 pound cooked turkey leftovers, shredded 1 tablespoon ancho chili powder 1 teaspoon smoked paprika 1 1/2 teaspoons sea salt 1 teaspoon ground cumin 1/2 teaspoon dried oregano 2 cups chicken or turkey stock Directions You can find dried guajillo peppers in many grocery stores; many Mexican grocery stores have guajillo paste.  If you are using dried guajillo pepper, you will need to rehydrate the pepper in hot […]

Your Roux Primer

The History Roux is a thickening agent that combines a starch and a fat, used for sauces and soups.  The use of this combination goes back at least three centuries in French cuisine – but this technique has been documented to be used much earlier in other cuisines such as Asian cooking with the use of ground rice and pork fat. Basic Options There are four basic varieties: white, blond, brown, and dark brown, depending on how long the roux is cooked (going from shortest to longest).  Most cooking calls for blond or brown; Cajun and Creole cooking use dark brown roux.  Brown and dark brown have more flavor, but they have less thickening power. Fats Add Flavor Any fat or oil can be used to create a roux:  clarified butter (the most common and versatile), rendered animal fats (such as bacon grease or rendered duck fat), or pan drippings from a roast (beef, turkey, or chicken). The Starch Our favorite is “OO” Italian flour, which gives a silky texture, but any wheat flour will work.  We have experimented with potato, chickpea, lentil, and rice flours.  If you want a gluten-free gravy, try rice flour – with the warning that […]

Brussel Sprouts with Pear, Ginger, and Mustard

Simple and delicious – this recipe will impress even the harshest critic of brussel sprouts.   2 pints brussel sprouts 1 ripe pear – Bartlett or Comice. 1 medium shallot 1 tablespoon fresh ginger Remove the brussel sprouts, and put into an ice bath.  Drain the brussel sprouts.  Dry the pan  

Mushroom Pear Stuffing

This recipe is more like a savory bread pudding than a stuffing – and, in fact, we make this stuffing in large muffin pans for easy and elegant serving, which goes well with our  grilled turkey under bricks (click HERE to see the recipe).  You can easily adopt this recipe for using as an actual stuffing, but the bird will cook more evenly without a stuffing. Makes 10 to 12 servings Ingredients 1 large loaf Pullman or other firm white bread 1 pound mushrooms (oyster, crimini, or a combination) 1/3 pound pancetta, diced small 5 tablespoons butter, more for greasing muffin tins 2 tablespoons olive oil 1 large chopped onion 1/4 cup minced shallots (about three) Salt and freshly ground black pepper 1/3 cup white wine 3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) 1 teaspoon sugar 2 eggs 1/4 cup heavy cream 1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme 1/4 cup minced chives 1/3 cup chopped Italian parsley 2 cups turkey stock (or high quality chicken stock) Directions If you can, prepare the bread 2 to 3 days before making the stuffing.  You can tear […]

Spike Up Your Gravy – Try Beer

Even after making a perfect, moist, tender turkey (click HERE to see the Serious Foodie recipe for the Best Thanksgiving Turkey), you most likely will want some gravy. The November, 2014 issue of Bon Appetit covered the basics: a homemade long-simmered stock, creating a dark, toasty roux, and adding hot stock to the roux to eliminate lumps (click HERE for the Bon Appetit link). The one disadvantage with our grilled turkey recipe is that we will not have the pan drippings to work with, as a flavor boost.  But will still have an outstanding gravy to share with you.  We’ve added a few touches to the Bon Appetit recipe – and we vouch for the fact that it is the best gravy we have ever had. Turkey stock       Ingredients Neck, backbone, and other parts (pieces from spatchcocked turkey – no gizzards!) 2 tbs. olive oil ½ medium sweet onion, diced 1 medium carrot, diced 1 stock celery, diced 1 clove garlic, chopped 3 sprigs of thyme Bay leaf 3 sprigs parsley 6 black pepper corns 1/2 cup dry sherry      Directions for Turkey Stock:  Heat olive oil in medium stock pot on medium heat. Brown the turkey parts on […]

Magical Mashed Potatoes – A Homage to Joel Robuchon's L'Atelier in NYC

On a cold day in February (2013), we strolled down 58th Street in NYC, and walked into the Four Seasons Hotel to get out of the cold for a few minutes.  We walked to the back of the hotel to see what was happening at one of our favorite restaurants, only to find that Joel Robuchon’s L’Atelier was closed.  We had one of our most memorable meals at L’Atelier, ranking on our all time top ten (a very hard list to make).  We loved the mix of French style service with Asian influenced flavors, albeit one of the most expensive meals on our list.  There was an amazing eel “napoleon,” a fois gras stuffed quail, and a passion fruit soup that we’ll never forget.  As a homage to this magnificent restaurant, here is our version of the super-rich mashed potatoes that is a signature dish of Chef Robuchon, potatoes that are like pudding. Ingredients – 1 lb Ratte potatoes (can also use fingerlings or Yukon Gold potatoes) – 1/2 lb unsalted high quality butter – 1/2 to 3/4 cup hot milk – Salt to taste You will need a potato ricer, and a chinois or tamis to make this recipe.  […]