Ingredients:
• 2 turkey breast, bone-in, about 10-12 lb
• 1/2 gallon ice water
• ½ gallon boiling water
• 1 1/2 cups kosher salt
• 1 cup light brown sugar
• 3 bay leaves, crumbled
Brine directions:
Take ½ gallon of boiling water and add brown sugar, bay leaves, and salt. Dissolve and add ice water. At this point you can add the red pepper flakes.
Preparation:
Rinse turkey under cold water.
Place turkey breasts in a large deep pan or cooking bag. If you use a bag I still would place in a pan just in case the bag leaks. Add the brine ingredients to the pan or bag, then close the bag until brine is covering turkey. If you use a pan make sure it is a non- reactive pan. Make sure brine completely covers turkey breasts. Place in a refrigerator for 6-8 hours. Remove from brine.
Heat oven to 400°.
Remove turkey from brine and pat dry. Lightly rub turkey breasts with vegetable oil and season with kosher salt. Over your stove top oven, heat roasting pan to medium high heat. Place turkey breasts skin/fat side down in the hot pan. The fat in the skin will render down leaving a flavorful crispy crust. This will take 5-8 minutes or so. Flip and do the same to the other side. At this point I like to place seared turkey breasts on a rack on a sheet pan skin side up. This way they cook evenly in the oven. Place a meat thermometer in the thickest part of the breast, not touching bone. Roast at 400° for 20 minutes. Reduce heat to 325° and continue roasting until turkey breast registers 155°-160° internal temperature. Poultry should reach 165° internal temperature, but because of carry over cooking, after resting 10 minutes out of the oven the turkey will reach that. This will ensure a moist turkey.
Note:
I debone a whole turkey ahead of time and braise down the dark meat and make turkey stock from the turkey bones (carcass). I brown the carcass in the oven then place it in a large stock pot. I like to break the carcass into two, so it fits better into the pot. Add 2 cups onions, 1 cup celery, and 1 cup carrots. These can be rough chopped and can be your end pieces/trimmings from these vegetables. If you have a little less or more than the amount I wrote that is fine also. I also add 1 tablespoon peppercorns, salt to taste, 3 bay leaves, and ½ cup parsley. Cover with water and bring to a boil. Reduce heat to a simmer and simmer for 1-2 hours. Strain solids out of stock and reduce stock by ½. This stock then can used to make your flavorful turkey gravy.
Friday, November 18, 2011
Turkey Leg Osso Bucco
Ingredients
• ½ cup baby bella mushrooms
• 1 cup red wine
• 4-6 turkey drumsticks
• 1 teaspoon salt
• 1/2 teaspoons ground black pepper
• 1/2 cup flour
• 1/4 cup plus 2 tablespoons olive oil
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 2 tablespoons tomato paste
• 1 tablespoon minced garlic
• 1 quart chicken stock
• 2 bay leaves
• 3 sprigs fresh thyme
•
Directions
Season the turkey with the salt and pepper and coat evenly with the flour. Place a sauté pan over medium heat. Add the 1/4 cup olive oil to the pan and once hot, sear the turkey in the pan until golden brown on all sides, about 6 minutes per side. Remove the turkey from the pan, and pour off the fat from the pan. Wipe the pan and return it to the stove. Add the remaining 2 tablespoons of olive oil to the pan. Once the oil is hot, add the onions, carrots, celery, mushrooms, and tomato paste to the pan and sauté, stirring occasionally, until the mirepoix and tomato paste are slightly caramelized. Add the garlic to the pan and sauté for about 30 seconds.
Deglaze the pan with the red wine. Continue to reduce the wine until it is nearly evaporated. Stir the stock into the pan and add the bay leaves and thyme. Bring the stock to a boil and return the turkey to the pan. When the stock returns to a boil, reduce the heat to a simmer and cook the turkey, covered, until the meat is tender, over 2 hours, turning the turkey every once in a while to ensure even cooking throughout the meat.
When the turkey legs are tender, taste the sauce and season accordingly. Serve the turkey over your favorite starch. Risotto, polenta, or even over grits would be good. Pasta would be fine also.
The great thing about this recipe is that it works for other game as well. I have made variations of this with wild rabbit and wild turkey as well. Wild turkey legs can be tough and this method makes for some very tasty tender turkey.
• ½ cup baby bella mushrooms
• 1 cup red wine
• 4-6 turkey drumsticks
• 1 teaspoon salt
• 1/2 teaspoons ground black pepper
• 1/2 cup flour
• 1/4 cup plus 2 tablespoons olive oil
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 2 tablespoons tomato paste
• 1 tablespoon minced garlic
• 1 quart chicken stock
• 2 bay leaves
• 3 sprigs fresh thyme
•
Directions
Season the turkey with the salt and pepper and coat evenly with the flour. Place a sauté pan over medium heat. Add the 1/4 cup olive oil to the pan and once hot, sear the turkey in the pan until golden brown on all sides, about 6 minutes per side. Remove the turkey from the pan, and pour off the fat from the pan. Wipe the pan and return it to the stove. Add the remaining 2 tablespoons of olive oil to the pan. Once the oil is hot, add the onions, carrots, celery, mushrooms, and tomato paste to the pan and sauté, stirring occasionally, until the mirepoix and tomato paste are slightly caramelized. Add the garlic to the pan and sauté for about 30 seconds.
Deglaze the pan with the red wine. Continue to reduce the wine until it is nearly evaporated. Stir the stock into the pan and add the bay leaves and thyme. Bring the stock to a boil and return the turkey to the pan. When the stock returns to a boil, reduce the heat to a simmer and cook the turkey, covered, until the meat is tender, over 2 hours, turning the turkey every once in a while to ensure even cooking throughout the meat.
When the turkey legs are tender, taste the sauce and season accordingly. Serve the turkey over your favorite starch. Risotto, polenta, or even over grits would be good. Pasta would be fine also.
The great thing about this recipe is that it works for other game as well. I have made variations of this with wild rabbit and wild turkey as well. Wild turkey legs can be tough and this method makes for some very tasty tender turkey.
Sunday, August 21, 2011
Halibut Dip
Ingredients:
-Two pounds cooked flaked Halibut
-2 cups small diced onion
-1 cup mayonnaise
-3 dashes hot sauce
-3 dashes worsheshire sauce
-1/2 cup fresh grated parmesan cheese
Directions:
Mix all ingredients in a mixing bowl by hand or with an electric mixer. Place mixture in oven proof casserole. Bake at 350 degrees for about 45 minutes.
Serve with crackers or toasted bread...Enjoy!
Tuesday, August 2, 2011
Halibut and/or Salmon Yakitori
Yakitori is commonly a Japanese type of skewered chicken. The term Yakitori can also refer to skewered food in general. Kushiyaki (skewer grilled), is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. Both Yakitori and Kushiyaki mean the same, so the terms are used interchangeably in Japanese society.
Ingredients:
-Halibut and or Salmon strips
-skewers or long toothpicks
Marinade:
-1/2 cup soy sauce
-1 teaspoon ginger
-1/2 cup brown sugar
-1/2 cup water
-1/4 cup rice wine vinegar
-2 tablespoons sesame oil
-2 tablespoons siracha sauce
Directions:
1. Mix marinade ingredients together and place fish strips in it. If you choose to do multiple types of fish I would suggest dividing the sauce and marinating the different types of fish separately. Leave fish in marinade for about an hour.
2. place fish pieces on skewers. Multiple pieces of fish may fit on each skewer. Just remember to leave an inch or two on the ends so you can turn the skewers.
3. Once all of the fish is skewers you can grill them on your grill or you can broil them in your oven.
4. If you choose to grill them, I would suggest laying tin foil over your grill racks and coat the skewers in cooking spray as this fish can be very brittle and can have a tendency to stick.
5. If you broil them, place them on sprayed nonstick sheetpan or a sheetpan layed with parchment paper.
6. Whatever method you choose to cook the skewers, remember that the fish will cook very quickly! Rotate the skewers during the cooking process if you choose to grill them.
Enjoy!
Mike Walsh 2011
Ingredients:
-Halibut and or Salmon strips
-skewers or long toothpicks
Marinade:
-1/2 cup soy sauce
-1 teaspoon ginger
-1/2 cup brown sugar
-1/2 cup water
-1/4 cup rice wine vinegar
-2 tablespoons sesame oil
-2 tablespoons siracha sauce
Directions:
1. Mix marinade ingredients together and place fish strips in it. If you choose to do multiple types of fish I would suggest dividing the sauce and marinating the different types of fish separately. Leave fish in marinade for about an hour.
2. place fish pieces on skewers. Multiple pieces of fish may fit on each skewer. Just remember to leave an inch or two on the ends so you can turn the skewers.
3. Once all of the fish is skewers you can grill them on your grill or you can broil them in your oven.
4. If you choose to grill them, I would suggest laying tin foil over your grill racks and coat the skewers in cooking spray as this fish can be very brittle and can have a tendency to stick.
5. If you broil them, place them on sprayed nonstick sheetpan or a sheetpan layed with parchment paper.
6. Whatever method you choose to cook the skewers, remember that the fish will cook very quickly! Rotate the skewers during the cooking process if you choose to grill them.
Enjoy!
Mike Walsh 2011
Halibut BLT
Ingredients:
-Halibut portions the size of the bread
-Sourdough bread
-Mayonaise or tartar sauce
-crisp bacon
-lettuce...grean leaf, romaine, iceberg, or bib lettuce will work
-tomato slices
Directions:
1. Take Halibut portions and pat dry with paper towel. Take the dried Halibut portions and lightly season both sides with kosher salt. Set aside.
2. Take nonstick skillet or cast iron skillet and heat to medium high heat. Place 1/4 cup olive oil in pan. Once it starts sizzling, place halibut portions in the pan.
3. Sear on each side until golden brown. It will take aproximitely 1-2 minutes each side. While the fish is cooking place bread in toaster.
4. Build Halibut BLT like your standard BLT, just add the cooked Halibut.
Enjoy!
Mike Walsh 2011
-Halibut portions the size of the bread
-Sourdough bread
-Mayonaise or tartar sauce
-crisp bacon
-lettuce...grean leaf, romaine, iceberg, or bib lettuce will work
-tomato slices
Directions:
1. Take Halibut portions and pat dry with paper towel. Take the dried Halibut portions and lightly season both sides with kosher salt. Set aside.
2. Take nonstick skillet or cast iron skillet and heat to medium high heat. Place 1/4 cup olive oil in pan. Once it starts sizzling, place halibut portions in the pan.
3. Sear on each side until golden brown. It will take aproximitely 1-2 minutes each side. While the fish is cooking place bread in toaster.
4. Build Halibut BLT like your standard BLT, just add the cooked Halibut.
Enjoy!
Mike Walsh 2011
Friday, June 24, 2011
Rabbit Osso Buco
Ingredients
- 6 rabbit legs, cut into 2 or 3 widthwise
- 2 Tbsp. olive oil
- 2 Tbsp. flour
- 1 medium carrot, diced
- 2 shallots, chopped
- 1 tsp. tomato paste
- 1/2 cup) dry white wine
- (28 oz.) can of crushed Italian tomatoes
- 1 garlic clove, halved and germ removed
- 1 sprig fresh thyme
- zest of 1 orange
- (1 cup) veal stock (In the picture I used beef demi glaze)
- 4 fresh sage leaves,chopped
- salt and pepper to taste
Directions
Heat the oil in a Dutch oven.
Flour the rabbit pieces and tap off the excess. Brown them on all sides in the hot oil. Set aside on a plate.
Sauté the carrot and shallot lightly in the dutch oven; add the tomato paste and mix with a wooden spoon until colored.
Deglaze with the white wine; add the rabbit pieces, crushed tomatoes, garlic, thyme, orange zest, veal stock, salt and pepper. Cover and simmer over low heat for about 90 minutes.
Remove the rabbit pieces, thyme and orange zest.
Reduce the sauce to a nice consistency; add the sage just before serving.
Serve over fresh pasta or Parmesan risotto.
Halibut cheek Scampi
Ingredients:
approx. 1 pound Halibut cheeks
1/3 cup clarified butter
4 tablespoons minced garlic
1 tablespoon minced shallot
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste
Directions:Rinse cheeks and set aside. Heat butter in large skillet over medium heat. Cook garlic and shallot 1 or 2 minutes or until softened but not browned. Add cheeks, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.
This dish is great as an appetizer with garlic ciabatta bread, or as a meal served over pasta.
Friday, June 17, 2011
Beef Tenderloin
I made this a few weeks back. The meal included a rustic twice baked potato,apple cider glazed carrots along with the tenderloin.
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