Christmas Goose with Cranberry-Pomegranate Glaze

Adapted from Emeriel Lagasse's Roast Port Glazed Goose with Tawny Port Gravy

1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 teaspoon salt, plus 1 teaspoon salt
1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
1 domestic goose, about 10 - 12 pounds, well rinsed and patted dry, neck and giblets reserved
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Combine 1/2 cup of the onions, celery, carrots, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan on a rack and roast for about 1 hour and 30 minutes, or until the drumsticks and thighs are easy to remove.

Pomegranate-Molasses Glaze:
1 or 2 Valencia oranges
1 lime
1 tablespoon honey
1/3 cup pomegranate-molasses sauce

Combine the juice of one or two Valencia oranges with the juice from one lime in a small pan and reduce by half. Add 1/3 cup pomegranate-molasses sauce and 1 tablespoon honey, and reduce until it form a glaze, about 5 minutes.

Using a brush, glaze the goose with the pomegranate-molasses reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy.

Port Gravy:
2 teaspoons vegetable oil
Giblets and neck from the goose
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups Tawny port
2 cups water

In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.

Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.

Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve. Yield: About 2 cups.

Pork Shoulder Braised with Oranges - Puerco en Naranja

recipe adapted from Diana Kennedy’s Essential Cuisines of Mexico

Puerco en Naranja
Pork Cooked in Orange Juice

5 pounds pork shoulder butt
5 garlic cloves, crushed
salt, to taste
2 teaspoons dried Mexican oregano
12 peppercorns
zest of 1 orange (optional)
3 oranges

This dish could be adapted for a pressure cooker (about 50 minutes). --PKS

In the original recipe, the pork is roasted in an oven but I prefer adding a little water and braising on the stovetop. The braising liquid will be reduced to create a sauce so use a light hand when seasoning the pork. Crush the garlic, salt, oregano, and peppercorns. Moisten with the juice and zest of 1 orange then rub the mixture into the pork. Set aside for 1 hour or leave in the refrigerator overnight.

Place the pork in a dutch oven or heavy casserole and moisten with the juice of a second orange. Include the orange rinds in the pot. Add enough water to immerse half of the pork. Bring to a boil over high heat on the stovetop, then lower the heat to maintain a gentle simmer while covered with a tight lid. Braise for 2 to 3 hours. Let cool to room temperature.

Horseradish crusted flank steak

from Everyday Food, May 2004

1 tablespoon olive oil
1 1/2 pound flank steak
1/3 cup prepared horseradish

Heat broiler. Fill 1/3 cup with prepared horseradish that has been squeezed of excess liquid.

Combine in a small bowl with 1 tablespoon olive oil.

Cut 1 1/2 pounds flank steak into four equal pieces. Generously season steaks on both sides with coarse salt and ground pepper. Place on broiler pan; pat horseradish mixture on top of steaks.

Broil until crust is slightly browned and steak is cooked to desired doneness, 5 to 7 minutes for medium-rare.

Note: I use one piece of 1-inch thick sirloin steak, Mezzetta horseradish, and a pressed clove of garlic, broil for about 10 minutes, and then let it rest for about 10 minutes before slicing on the diagonal.

Serves 4.

per serv.: 291 cal; 15.9 g fat; 33.1 g protein; 2.2 g carb; 0.7 g fiber

Cayenne-Rubbed Chicken with Avocado Salsa

from Everyday Food, January 2008

Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Serves 4.

per serv.: 344 cal; 13.7 g fat (2.2 g sat fat); 47 g protein; 7 g carb; 3.5 g fiber

Jacques' Split Roasted Chicken

from Julia and Jacques Cooking at Home

5 1/2-to-6-pound roasting chicken
1 Tbs. butter, soft or melted

For the optional spice mix:
1 tsp. mustard seed
1/2 tsp. caraway seed
1 tsp. dried herbes de Provence
1/2 tsp black peppercorns
1/2 tsp. paprika
1/4 tsp. cayenne
1 tsp. salt

For the deglazing sauce:
1 to 2 tbs. minced shallots
1/3 cup dry vermouth or dry white wine
1 cup chicken stock
1 Tbs. or so unsalted butter (optional)

For serving:
a large bunch o fresh watercress

Butterflying the chicken:
Preheat the broiler. Trim off the excess neck skin. Remove the fat from the cavity and cut out the wishbone. With your knife or a cleaver, chop off the tips of the wings and the ends of the drumsticks. Lift a wing, exposing the "armpit," and slice into the shoulder joint to open it slightly, but not through it. Repeat with the other wing. To open the chicken , cut closely down one side of the backbone, starting at the side of the neck, cutting forcefully through the tail end. Cut down the other side to free the backbone (save it for stock with the other trimmings). Spread open the chicken, skin side down, and nick the breastbone with the blae of the knife to split it. Then press firmly on both sides of the breast to flatten the chicken. Lift the flap of skin that covers the leg and slice into the joint between the thigh and drumstick; open it slightly--just enough for the heat to get into the joint--but do not cut through it. Repeat with other leg joint. Fold the wing tips under the shoulder, to hold them in place.
Broiling the butterflied chicken:
Brush both sides of the chicken with the melted butter and arrange it skin side down in the pan. Place under the broiler, with the chicken about 6 inches from the heat, and broil for about 10 minutes, until the interior flesh is lightly browned. Remove the pan and set on a work surface. Set the oven temperature at 400ºF.

Coasting with optional spices and roasting:
Place all the spices and the salt in the grinder and process briefly to a coarse powder. Sprinkle about a quarter of the spice mix over the broiled inside of the chicken, then turn it skin side up, flat in the pan. Sprinkle the rest of the spices over the skin, in a thick, even layer. Place the pan in the center of the oven and roast for 1 to 1 1/4 hours, basting once or twice--quickly, so not to lose oven heat--with the pan juices. Near the end of cooking time, check signs of doneness, the thigh should be tender, the juices from the breast and leg joint should be clear, and the skin should be deeply colored and crisp.

Carving and serving:
Remove the chicken toa platter and let rest for 10 to 15 minutes in a warm oven. Deglaze the pan, using 1 1/3 cups of liquid in all, to make a sauce for serving. To carve, cut the butterflied chicken into 2 halves, straight down the middle of the breast. With parallel cuts, slice 2 thick slabs of breast meat (about 3/4 inch thick) from the inside of each breast half. The remaining outside piece of breast on each side is served with wing attached. Cut through the hip joint to separate 1 whole leg from the breast. Cut off the drumstick and split the thigh into 2 pieces. Repeat with the other leg. You should have 12 nice-sized pieces of chicken. Arrange the pieces on a serving platter and garnish with bunches of watercress. Drizzle the pan sauce over all the pieces, and over the watercress as well. Serve, passing more sauce on the side.

Serves 8 to 10.

Jacques' Split Roasted Chicken with Mustard Sauce

from Jacques Pepin's More Fast Food My Way

I often make this recipe at home when I am in a hurry, because splitting and flattening the chicken and cutting between the joints of the leg and the shoulder reduce the cooking time by half. I use kitchen shears to split the chicken pen at the back and to cut the cooked bird into serving pieces and a knife to cut between the joints. The mustard crust can be made ahead and even spread on the chicken a day ahead, if you like. I pour the cooked chicken juices into a fat separator with a spout and serve over Fluffy Mashed Potatoes, leaving the fat behind.

Mustard Crust
• 2 tablespoons chopped garlic
• 2 tablespoons Dijon mustard
• 2 tablespoons dry white wine
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 1 teaspoon Tabasco hot pepper sauce
• 1 teaspoon herbes de Provence
• 1/2 teaspoon salt
• 1 chicken (about 31/2 pounds)
• Fluffy Mashed Potatoes

For the crust: Mix all the ingredients in a small bowl.

Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)

Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.

Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.

Serves 4.

Tandoori Chicken

from Cook's Illustrated

Very easy to prepare, moist and flavorful. If you are hungry for tandoori, this is a great recipe. I made is with store-bought garam masala. --PKS

We prefer this dish with whole-milk yogurt, but low-fat yogurt can be substituted. If garam masala is unavailable, substitute 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ teaspoon ground black pepper. It is important to remove the chicken from the oven before switching to the broiler setting to allow the broiler element to come up to temperature. Serve with basmati rice and a few chutneys or relishes.

2 tablespoons vegetable oil
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
2 tablespoons grated fresh ginger
1 tablespoon garam masala (see note)
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole-milk yogurt (see note)
4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2 teaspoons table salt
3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed

1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.

2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.

3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)

4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.

Serves 4.

Broccoli Crunch

Broccoli Crunch

1/2 cup reduced-calorie mayonnaise
3 Tbsp. sugar or to taste
1 Tbsp. lemon juice
8 slices cooked and crumbled bacon
3/4 c. raisins
1/2 c. red onion, finely chopped
1 head broccoli, chopped to small florets

Combine 1st three ingredients in a small bowl. Combine remaining ingredients in a large salad bowl. Pour dressing over salad, and stir to combine well. Make sure to refrigerate a couple hours before serving to let flavors combine.

This is sometimes served at my Whole Foods' salad bar, but it's pricey; however, it is easy and cheap to make!

Pressure Cooker Ham & Beans

1 or 2 ham hocks or ham ends or a combination of each

fresh thyme

1 onion, peeled and cut into 8 pieces

1 pound small white beans

Wash beans and place in pressure cooker. Add ham, fresh thyme, onion, and enough water to cover for 4 inches. Bring to full pressure and cook for 30 to 40 minutes depending on the size of the beans. Depressurize, remove thyme stems, and season with salt and pepper if necessary.

Steamed Barbecued Pork Buns

from Dim Sum by Rhoda Fong Yee

Filling:
4 c barbecued pork, diced fine
1/2 c dehydrated onion flakes

Sauce:
2 teaspoons hoisin sauce
2 teaspoons sherry
4 teaspoons oyster sauce
2 teaspoons catsup
1 teaspoons sugar
1 1/2 tablespoons cornstarch
1 1/2 c chicken stock

TO MAKE FILLING: Soak onion flakes in a cup with just enough water to cover flakes. Mix sauce in a small sauce pan. Cook over medium high heat until sauce thickens. Stir in the diced pork and onion flakes. Chill 3-4 hours.

WRAPPING: Divide filling into 24 portions. Divide dough into 24 balls. Slightly flatten each ball then roll out into 4-inch discs, leaving the center of the disc twice as thick as the side. Place 1
portion of the filling in the center of the dough. Gather up the sides around the filling and twist dough to seal. Place on a 2 inch square piece of wax paper, twist side down. Put the
wrapped buns at least 2 inches apart on a cookie sheet and allow the buns to rise in a draft-free place (the oven) for another hour.

STEAMING: Steam for 15 minutes. Turn heat off and let the steam subside before lifting the cover. BAKING: Cha Siu Bow can also be baked. Preheat oven at 350 degrees. Set buns 2 inches apart on cookie sheet. Brush with a mixture of 1 beaten egg white, 1 tsp. water and 1/4 tsp. sugar. Bake for 20-25 minutes or until golden brown. Brush with melted butter.

DO AHEAD NOTES: Cook and freeze. Reheat by steaming if steam-cooked originally. Steam frozen buns for 1/2 hour to reheat. If baked, thaw and wrap buns in foil or cover pan with foil and reheat in slow oven for 1/2 hour.

COMMENTS: A good filling should have some pork fat mixed in with the lean meat. Most importantly, Cha Siu Bow filling should be very juicy. That's why Ms. Yee uses so much liquid in the sauce mixture. By chilling the filling thoroughly, the sauce, which is very thick, adheres to the filling much better. Ideally, when you make the barbecued pork, you should try to save the pork drippings and use them as part of the sauce mixture. Ms. Yee deliberately leaves the center of the dough a bit thick because, if you roll it out to an even thickness, the top of the bun will ended up being too thin in comparison to the bottom due to of the way the dough is wrapped. In a pinch, you may use frozen bread dough as a substitute. However, frozen dough works best when baked. It does not steam well.

Source: "Dim Sum" by Rhoda Fong Yee.

White Pizzas with Arugula

Recipe courtesy Ina Garten for Food Network Magazine, Vol. 1, Issue 1

For the dough:
1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Mix the dough.
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
Knead by hand.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise.
Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Make garlic oil.
Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Portion the dough.
Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Stretch the dough.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Top the dough.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Make the vinaigrette.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

Add the greens.
When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.

TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.

TIP To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

Sohui Kim’s Pork-and-Chive Dumplings

2 tbsp. canola oil, plus more for frying dumplings
1 cup diced onion
3 tbsp. minced garlic
2 tbsp. minced ginger
1 cup chopped garlic (or Chinese) chives
1 1/2 lbs. ground pork
1 8-oz. package firm tofu
3 tbsp. hoisin sauce
1 16-oz. package dumpling wrappers (look for the Twin Marquis brand, Hong Kong style, available in many Asian food stores)
1 egg, beaten and reserved in a small bowl
Salt and pepper to taste

In a large pan, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture. Test-fry a small portion of the pork mixture and adjust seasoning. (1) Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper. (2) Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. (3) Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets. Repeat procedure and pan-fry the dumplings until crisp and brown on both sides. Serve with a combination of soy sauce and rice-wine vinegar to dip. Note: makes about four dozen dumplings; extras will keep in the freezer for two weeks or so.

Chinese Dumpling Soup

from Food Network Magazine, Vol. 1, Issue 1

8 cups low-sodium chicken broth
1 2-inch piece fresh ginger, peeled and julienned
1 tablespoon soy sauce, preferably dark
1/4 cup Chinese Shaoxing rice wine, dry sherry or white vermouth
1 tablespoon balsamic vinegar
2 teaspoons toasted sesame oil
1 teaspoon sugar
Kosher salt
2 carrots, thinly sliced (about 1 cup)
1 pound frozen Chinese dumplings, pork or shrimp (about 24) (no surprise, but I made my own--PKS)
3 scallions, white and green parts, thinly sliced
4 cups baby spinach

Bring the broth, ginger, soy sauce, wine, vinegar, sesame oil, sugar and a pinch of salt to a boil in a soup pot over high heat. Lower the heat and simmer about 10 minutes. Add the carrots and cook until just tender, about 5 minutes.

Add the dumplings and cook until just tender, about 3 minutes. Stir in the scallions and spinach and cook until wilted, about 1 minute.

Serves 4.

Shaoxing Wine

Shaoxing wine
Shaohsing, Shao hsing, Hsao Shing wine, Chinese Rice Wine

A Chinese rice wine used for drinking and cooking. The wine is named after a famous wine making city of the same name in China. Shaoxing rice wine is commonly aged for 10 or more years and it resembles the taste of dry sherry.

Buy in Asian grocery stores.
Ingredient Substitutions
Dry Sherry or Japanese Sake (sweeter)

Tandoori Chicken

from EatingWell.com

A highly seasoned yogurt marinade tenderizes these chicken thighs. Baking them at an extremely high temperature simulates a tandoori clay oven, creating a deliciously caramelized surface.

A highly seasoned yogurt marinade tenderizes these chicken thighs. Baking them at an extremely high temperature simulates a tandoori clay oven, creating a deliciously caramelized surface.

1 cup nonfat plain yogurt
1 small onion, minced
2 cloves garlic, minced
1 1/2 tablespoons lemon juice
1 teaspoon chopped fresh cilantro
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
Pinch of ground cloves
4 bone-in chicken thighs (about 1 1/2 pounds), skinned and trimmed of fat

Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Preheat oven to 500°F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.

Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.

Serves 4.

Per serving: 227 calories, 10 fat, 1 fiber

Fruit, Nut, Cheese, and Vegetable Equivalents

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZETgW-Yj1CwqNXcZINz6V5Vdp-ix7hLU1w6pR_E5XZtq2urd_U3YxwfDjMgFrA8v9_s-GkAXlOmxmeehPtX8w1YqKcRPqIIB2P33O6DIn6n5P6-nrMxLt33_y4S_YJ2tVDdRuQ/s1600-h/Picture+1.jpg

Chicken Stuffed with Golden Onions and Fontina

from Eatingwell.com

A semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.

One reviewer commented: Recipe turned out very well. The gravy was delicious and the chicken was very moist. Make sure you don't combine the onion and the cheese until the onions have chilled, otherwise the cheese may melt too soon, making stuffing impossible.

4 teaspoons extra-virgin olive oil, divided
1 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary, divided (I will use 1 tablespoon next time --PKS)
1/8 teaspoon salt
Freshly ground pepper to taste
2/3 cup shredded fontina cheese, preferably aged (about 3 1/3 ounces)
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat (I used 2 8-ounce breasts--PKS)
1/2 cup white wine
1 cup reduced-sodium chicken broth
4 teaspoons all-purpose flour

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina (I used Italian fontina for it superior taste and melting quality).

Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.

Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side (my opinion is that 5 minutes might be too long; you don't have to cook the chicken all the way though because it continues to cook as it rests on a platter and when it get transfered back to the pan). Transfer to a plate and cover with foil to keep warm.

Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.

Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast. Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."

Serves 2 to 4.

Nutritional Analysis Per serving: Calories 258, Carbohydrates 7 g,Protein 33 g, Fat12 g, Saturated Fat5 g, Cholesterol 88 g, Monounsaturated Fat 6 g, Dietary Fiber 1 g, Sodium 328 mg, Potassium 388 mg .

Remoulade Sauce

from Wolfgang Puck

1 cup Mayonnaise, recipe follows
1 tablespoon lemon juice
1 tablespoon capers, minced
1 cornichon, minced
1 or 2 anchovies, minced
1 shallot, minced
1 teaspoon minced fresh chives
2 teaspoons minced fresh parsley leaves
Salt and freshly ground white pepper

In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.

Yield: 2 cups

Sweet and Tangy Tartar Sauce

from Cook's Illustrated, Sept. 2008

This sauce can be refrigerated in an airtight container for up to 1 week.

3/4 cup mayonnaise
1/2 small shallot , minced (about 1 tablespoon)
2 tablespoons drained capers , minced
2 tablespoons sweet pickle relish
1 1/2 teaspoons white vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper

Mix all ingredients together in small bowl. Cover with plastic wrap and let stand to blend flavors, about 15 minutes. Stir again before serving.

Calamari Steak with Garlic & Capers

According to Randy Gruber from Restaurant Americana, the key to making non-rubbery calamari is to use high heat so it sears and cooks quickly. Have everything at the ready when you start - it goes fast.

1 teaspoon fresh chopped parsley
1 teaspoon fresh chopped basil or parsley
2 Roma tomatoes, cut in half
Juice of 1 lemon
Salt & pepper to taste
1 tablespoon butter
olive oil

Season calamari with salt & pepper
Heat olive oil in medium pan on high heat
Pan sear calamari until cooked on both sides - about one minute each side
Add butter, garlic, tomatoes, capers, 1/2 the parsley & basil or parsley and lemon juice
Cook for just a minute and serve with sauce from pan.

Serves 2.

Pressure Cooker Pork Shoulder Roast

Adapted from Pressure Perfect by Lorna Sass

This is the first time I have ever cooked this cut of meat and I highly recommend it. Although pork shoulder is fairly fatty (see image), when compared to pork loin roasts, much of its fat liquifies under pressure and can be strained off. The result of using this inexpensive cut of meat is a very tasty pork roast (much more flavorful than pork loin) that is ideal for a hearty dinner served with mashed potatoes or egg noodles. Left overs make great sandwiches. The longer you cook it the softer it gets. I cooked ours for 40 minutes, which left it tender for still firm enough to make nice even slices. I used some portobello mushrooms that were on their last legs. --PKS

3 to 4 pound boneless pork shoulder roast
2 tablespoon oil
10 ounces mushrooms (any variety), sliced thickly
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons tomato paste
1/2 cup white wine or vermouth
1 1/2 cups chicken broth
2 bay leaves
freshly ground pepper and salt
2 to 3 tablespoons cornstarch (use 1 tablespoon per cup of gravy)

Salt and pepper roast. Heat 1 tablespoon oil in pressure cooker and brown on all sides. Remove roast to a platter and discard oil. Heat remaining tablespoon of oil in cooker and sweat onion, carrot, and celery mixture with a little salt until softened, about 3 minutes. Add tomato paste, wine, broth, and bay leaves. Place roast on top, add sliced mushrooms, wine, and chicken broth, cover and bring up to full pressure. Cook for 40 to 50 minutes. Let cooker decompress on its own. Remove roast and let rest 10 minutes. Strain broth to remove fat and thicken with cornstarch, if desired. Serve with mashed potatoes or cooked egg noodles.

Serves 6.

Cranberry Sauce with Pears and Fresh Ginger

From Cooks Illustrated

Hands-down, best cranberry sauce I've ever made! Even people who don't normally enjoy cranberry sauce helped themselves to large spoonfuls after trying a little taste! It will now make an annual appearance on my Thanksgiving table! And, I love the use of the pears, which are in season in the fall!

Makes about 2 1/4 cups.

The cooking time in this recipe is intended for fresh berries. If you've got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.

INGREDIENTS
3/4 cup water
1 cup granulated sugar
1 tablespoon grated fresh ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon table salt
1 (12-ounce) bag cranberries , picked through
2 medium firm, ripe pears (I use Bartlett) , peeled, cored, and cut into 1/2-inch chunks

INSTRUCTIONS
Bring water, sugar, ginger, cinnamon, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries and pears; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.

Turkey Spring Rolls with Quick Peanut Dipping Sauce

Look for bahn trang, the thin, round Vietnamese rice paper wrappers used to make spring rolls, in the ethnic foods section of most large supermarkets. If you can’t find them but still feel like a yummy peanut sauce, make an Asian-style noodle salad by tossing the ingredients below (with the cilantro chopped) with half a pound of cooked whole wheat pasta (or half a package of soba or rice noodles, if you have them).

If you use unsalted peanut butter, you may need to add salt to the peanut sauce.

2 cups shredded leftover turkey
1 small green cabbage (about the size of a softball), finely shredded
2 large carrots, peeled and shredded
8 sprigs fresh cilantro
1/2 cup roasted, salted peanuts, roughly chopped
1/2 cup crunchy natural peanut butter (room temperature)
1/2 cup very warm water, plus more for softening bahn trang
2 teaspoons sriracha (Thai chili-garlic sauce) or Chinese chili paste
1 tablespoon soy sauce
2 tablespoons low-sodium rice wine vinegar
8 bahn trang (plus a few more, in case some rip while you’re folding)

Arrange the turkey, cabbage, carrots, cilantro, and chopped peanuts on a large plate.

In a small mixing bowl, whisk the peanut butter, 1/2 cup warm water, sriracha, soy sauce, and rice wine vinegar until smooth, and set aside.

Fill a large, shallow bowl with very warm water. Dip a clean, smooth tea towel in the water, wring dry, and place flat on a clean work surface.

Working with one rice wrapper at a time, dip half of it into the water, and turn it like you’re driving a car in circles, around and around in the same direction. When you feel the wrapper begin to soften between your fingers (but before it begins to fold over on itself all willy-nilly), transfer the wrapper to the towel. Place a sprig of cilantro horizontally on the wrapper about a third of the wrapper away from the edge of the wrapper nearest you. Top the cilantro with little handfuls of cabbage, carrots, and turkey, in layers, and sprinkle with a few chopped peanuts. Starting with the side closest to you, wrap the spring roll up like a burrito, tucking the sides in halfway through rolling. Transfer the roll to a serving plate, and repeat with the remaining ingredients.

Serve rolls whole or cut in half, with the peanut sauce, for dipping.

Makes 8 Spring Rolls.

Sprouted Wheat Parker House Rolls

Follow the recipe for sprouted wheat bread.

After it has risen, divide dough into 2 ounce portions. Form each into a ball and then flatten out into a disk. Place a small piece of butter in the middle of the disk and fold over into a half circle.

Let rise until doubled, then bake in a 400º oven on a sheet pan lined with parchment paper for 20 minutes.

Slow-roasted Turkey with Gravy

From Cook's Illustrated

Excellent recipe; the gravy was exceptional! --PKS

Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt to 1 1/2 teaspoons, and the pepper to 1 teaspoon. If you are roasting kosher or self-basting turkey parts, season the turkey with only 1 1/2 teaspoons salt.

Turkey:
3 medium onions , chopped medium
3 medium celery ribs , chopped medium
2 medium carrots , peeled and chopped medium
5 sprigs fresh thyme
5 medium garlic cloves , peeled and halved
1 cup low-sodium chicken broth
1 whole bone-in, skin-on turkey breast (5 to 7 pounds), trimmed of excess fat and patted dry with paper towels (see note)
4 pounds turkey drumsticks and thighs, trimmed of excess fat and patted dry with paper towels (see note)
3 tablespoons unsalted butter , melted
1 tablespoon table salt
2 teaspoons ground black pepper

Gravy:
2 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 bay leaves
Table salt and ground black pepper

1. For the Turkey: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Arrange onions, celery, carrots, thyme, and garlic in even layer on rimmed baking sheet. Pour broth into baking sheet. Place wire rack on top of vegetables (rack will rest on vegetables, not on bottom of baking sheet).

2. Brush turkey pieces on all sides with melted butter. Sprinkle salt and pepper evenly over turkey. Place breast skin-side down and drumsticks and thighs skin-side up on rack on vegetable-filled baking sheet, leaving at least 1/4 inch between pieces.

3. Roast turkey pieces 1 hour. Using wads of paper towels, turn turkey breast skin-side up. Continue roasting until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 170 to 175 degrees in thickest part of thighs, 1 to 2 hours longer. Remove baking sheet from oven and transfer rack with turkey to second baking sheet. Allow pieces to rest at least 30 minutes or up to 1 1/2 hours.

4. For the Gravy: Strain vegetables and liquid from baking sheet through colander set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid in bowl to 4-cup liquid measuring cup. Add chicken broth to measuring cup (you should have about 3 cups liquid).

5. In medium saucepan, heat butter over medium-high heat; when foaming subsides, add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in broth mixture and bay leaves and gradually bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 minutes. Discard bay leaves. Remove gravy from heat and adjust seasonings with salt and pepper. Keep gravy warm.

6. To Serve: Heat oven to 500 degrees. Place baking sheet with turkey in oven. Roast until skin is golden brown and crisp, about 15 minutes. Remove baking sheet from oven, transfer turkey to cutting board, and let rest 20 minutes. Carve and serve, passing warm gravy separately.

Serves 10 to 12.

Breakfast Sausage

from Alton Brown


2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces (I omitted this and it was fine--PKS)
2 teaspoons kosher salt (I added a little more--PKS)
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes (I added a little more--PKS)
Special equipment: meat grinder

Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

Oven-roasted Turkey Breast with Leeks and Cornbread Stuffing

from Florence Tyler

Incredibly delicious--I may be a cornbread stuffing convert now! I brined my turkey breast for 2 hours before stuffing it. Also, it was a pretty large breast so it took about an hour to cook. --PKS

4 whole leeks, white part only, roots trimmed and cut into rings
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Leaves from 2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
4 cups crumbled cornbread, store-bought
1 cup chicken stock
2 Boneless Turkey breasts

Preheat oven to 400 degrees F.

Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers. In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil. Add the leeks, sprinkle with the thyme, salt and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored. Remove the leeks from heat to cool.

In a large bowl combine the leeks, cornbread, and chicken stock and season with salt and pepper.

Use a sharp, thin knife to cut down the length of the turkey cutting the breast parallel to the board, almost in half just stopping short of the outside edge. Open out the 2 halves as if you were opening a book. Now you've got a large piece of meat that will cook evenly and is thin enough to roll. Place 2 cups of the stuffing inside each of the breasts and then fold the turkey back over.

Place the remaining stuffing in a small baking dish and cook alongside the turkey.

Tie in 4 places with kitchen twine and season with salt and pepper.

Heat the remaining tablespoon of butter and olive oil in a roasting pan over medium-high heat. Put the turkey in the roasting pan and sear all over. Transfer the pan to the oven and roast for about 25 minutes (internal temperature should reach 160 degrees F on an instant-read thermometer). Take the turkey out of the oven and let it rest for 5 to 10 minutes, then cut crosswise into slices.

Emeril's Ruben Sandwiches with Russian Dressing

from Emeril Lagasse

2 pounds quality corned beef, very thinly sliced
12 slices Jewish-rye or marble-rye bread
1 recipe Emeril's Russian Dressing, recipe follows
12 ounces sauerkraut
12 slices good quality Swiss cheese
1 quart store-bought cole slaw, divided
4 tablespoons butter, softened, divided
6 kosher dill pickles, halved or quartered if large

Preheat the oven to 350 degrees F.

Place the corned beef in a shallow baking dish and drizzle with a little water. Cover tightly with aluminum foil and bake until heated through, about 20 minutes.

Lay the bread slices on a clean work surface and spread 1 side of each slice with some of the Russian dressing. Layer 1/2 of the slices with some of the corned beef. Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of cheese and cole slaw. Place the remaining bread slices on top, dressing sides down, and set aside.

Heat 2 heavy large skillets over medium heat. When hot, brush 1 side of each sandwich with some of the butter and place in the hot pans, buttered sides down, and cook until crispy and golden brown, about 4 minutes. Spread the unbuttered, top sides of the sandwiches with the remaining butter and turn the sandwiches to cook on the second side until golden brown, crispy, and the cheese is melted, 3 to 4 minutes longer. Transfer the sandwiches to a cutting board and cut in half on the diagonal, then serve immediately, with remaining cole slaw and a kosher dill pickle, for garnish.

Makes 6 large sandwiches.

Russian Dressing:
1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon minced yellow onion
1 tablespoon minced dill pickle
1 tablespoon minced celery
1 tablespoon minced parsley leaves
1 tablespoon heavy cream
1/2 teaspoon dry mustard
1/2 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
Salt

In a bowl, combine all ingredients except salt and whisk until well-blended. Add salt to taste, cover and refrigerate until ready to serve.

Yield: about 1 1/2 cups.

Creamy Coleslaw

from the Martha Stewart show

2 tablespoons sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon celery seed
3/4 cup cider vinegar
1 cup mayonnaise
1 cabbage (3 pounds), finely shredded
2 large carrots, finely shredded
Directions

In a small bowl, whisk together sugar, salt, celery seed, and vinegar until well combined. Slowly whisk in mayonnaise until combined.

Toss cabbage and carrots together in a large bowl. Add dressing and toss until vegetables are fully coated. Refrigerate, covered, for at least 1 hour before serving.

Makes 8 cups.

The Rachel Sandwich

Chef Chris Schlesinger joins Martha Stewart to prepare his signature Rachel sandwich.

5 ounces sliced roasted turkey breast
2 slices sourdough bread
Unsalted butter
2 tablespoons Russian dressing (see recipe)
3 thin slices Swiss cheese
1/4 cup Creamy Coleslaw (see recipe)

Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with cheese. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes. Sandwich turkey and coleslaw between bread. Slice and serve immediately.

Serves 1.

Day-After Turkey Soup

From Body+Soul

This soup makes great use of leftover turkey. If you've already frozen the carcass, there's no need to thaw it out before using it in this recipe.

Per serving: 269 calories; 26 g protein; 7 g fat; 27 g carb; 5 g fiber.

1 turkey carcass, broken into 3 or 4 pieces
3 carrots, halved crosswise
2 celery stalks, halved crosswise
2 tablespoons tomato paste
Coarse salt
1 teaspoon crumbled dried rosemary
1/4 teaspoon red-pepper flakes
5 cups kale leaves, shredded
3 cups leftover diced cooked turkey
1 package (10 ounces) frozen corn kernels
1 can (15 1/2 ounces) white beans, drained and rinsed
4 scallions, thinly sliced

Place the carcass in a large soup pot or stockpot and add cold water to cover by 2 inches (about 14 cups). Bring to a boil over high heat, skimming any foam that rises to the surface.

Add carrots, celery, tomato paste, 1 teaspoon salt, and 1/2 teaspoon rosemary. Return to a boil; reduce to a simmer and cook until the broth is rich and flavorful, about 2 hours.
With a wire skimmer, remove and discard turkey carcass and vegetables. Strain and transfer 8 cups of broth to a large saucepan; freeze the remainder.

Bring broth to a boil over high heat. Add red pepper flakes and remaining 1/2 teaspoon rosemary; season with salt. Add kale, reduce to a simmer, and cook until kale is tender, 5 to 7 minutes.

Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes. Season with salt if desired.

Serves 8.

Apricot-and-Cheddar Chicken Melt

From Everyday Foods, September 2007

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
2 garlic cloves, chopped
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each), split horizontally (you can also use cooked turkey breast slices--PKS)
1 baguette (about 20 inches), split horizontally, then cut in half
1/4 cup apricot preserves
4 ounces thinly sliced deli ham
4 ounces white cheddar cheese, grated (1 cup)

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).

Lift chicken from marinade, and place on prepared baking sheet; broil (without turning) until opaque throughout. Transfer chicken to a work surface; discard pan juices from baking sheet.
Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.

Serves 4.

Grilled Turkey with Pomegranate-Black Pepper Glaze

Recipe courtesy Bobby Flay

1 (15 pound) fresh turkey
Olive oil
Salt and freshly ground pepper
Pomegranate-Black Pepper Glaze:
1 1/2 cups pomegranate molasses
3 tablespoons Dijon mustard
3 tablespoons prepared horseradish, drained
2 tablespoons coarsely ground black pepper
Salt

Whisk together all ingredients in a medium bowl and season with salt to taste. Truss the turkey. Place turkey on a work surface, breast side up. Rub it with olive oil, and season with salt and pepper.

Heat the grill to medium heat. Have the rotisserie shaft fitted with 1 spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring.

Cover the grill, and turn the motor on. Grill the turkey 11 minutes per pound if unstuffed. During the last 30 minutes, baste the entire turkey with 1 cup of the marinade. Remove the turkey from the grill and immediately brush with the remaining glaze. Let rest for 20 minutes before slicing.

To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is 175 to 180 degrees F.

Serves 8.

Turkey Pot Pie with Sage Crust

Recipe courtesy Bobby Flay

1 (2 pound) boneless turkey breast
4 cups chicken stock
4 parsley sprigs
1 bay leaf
3 thyme sprigs
3 black peppercorns
2 large carrots, peeled and cut into 1/2-inch pieces
1/2 pound turnips, peeled and cut into 1/2-inch pieces
1/2 cup frozen peas, thawed
3 tablespoons unsalted butter
1 large leek, white and pale green part, sliced thinly
1 large shallot, finely sliced
5 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup heavy cream
Salt and pepper
1/4 cup coarsely chopped parsley
2 tablespoons fresh sage chiffonade
Crust:
2 1/2 cups all-purpose flour
2 tablespoons chopped fresh parsley
1 tablespoon chopped sage
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup chilled solid vegetable shortening
1/2 cup ice water

Butter a 4-quart baking dish.

Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns. Bring stock to a boil, reduce heat to low. Cover pot and simmer until turkey is just cooked through, about 20 minutes. Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon. When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish.

Add carrots and turnips to the broth and cook until just tender, about 10 minutes. Transfer carrots, turnips and thawed peas to the buttered baking dish. Strain broth into a bowl. Melt butter in the same pot over medium heat. Add leeks and shallots and cook until soft. Add flour and stir for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly. Add cream and cook until sauce thickens enough to coat a spoon. Season with salt and pepper and add the parsley and sage. Pour the sauce over the turkey and vegetables in the baking dish.

For the Crust: Place flour, herbs, and salt in a food processor and process until herbs are finely chopped. Add butter and shortening and process until mixture resembles coarse meal. Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together. Gather dough into ball and chill for 30 minutes.

Preheat oven to 400 degrees F.

Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling. Trim overhang, tuck dough edge inside dish. Bake until crust is golden and gravy is bubbling, about 1 hour. Let stand 10 minutes before cutting.

Serves 4-6.

Herb-Roasted Turkey Breast

From Ina Garten's Barefoot Contessa

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Serves 6.

Cranberry Glazed Breast of Turkey

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Brine:
3/4 gallon water
2 cups white wine
1 1/2 cups orange juice
1 cup kosher salt
1 cup light brown sugar
1/3 cup chopped ginger
1 tablespoon black peppercorns
4 bay leaves
4 sprigs fresh thyme
Turkey:
1 (6-pound) whole turkey breast
1 tablespoon vegetable oil
1 tablespoon Essence, recipe follows

Glaze:
1 (12-ounce) bag fresh cranberries
1/3 cup chopped ginger
2 teaspoons orange zest
1 cup sugar
1/4 cup orange juice
1 1/4 cups water
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)

Combine all of the brining liquid ingredients in a large non-reactive container (a stockpot works well for this) and stir to dissolve the salt and sugar. Rinse the turkey well under cold running water. Place the turkey in the brine, cover, and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.

While the bird is brining, make the cranberry glaze by combining the cranberries, ginger, orange zest, sugar, orange juice, and water in a medium saucepan. Bring to a boil over high heat, stirring occasionally, and reduce to a simmer. Cook for 5 to 10 minutes, or until cranberries burst and sauce is very thick. Strain through a fine mesh sieve into a mixing bowl to cool. When cooled, add the liqueur and stir to combine. Cover and refrigerate until you are ready to glaze the bird. (Make sure to return the glaze to room temperature before serving. If the glaze gets too thick, thin it with a bit of water.)

Preheat the oven to 375 degrees F.

Remove the turkey from the brine and discard the brine. Place the turkey, breast side up, in an aluminum foil lined roasting pan. Pat dry with paper towels. Rub the turkey with the vegetable oil and sprinkle on all sides with Essence.

Roast the turkey until it is golden brown and almost done, about 1 hour and 20 to 30 minutes. Remove the turkey from the oven and brush all over with about 1/3 cup of the cranberry glaze. Return the turkey to the oven and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 160 to 165 degrees F, about 10 minutes longer. (If the turkey begins to get too dark before it is cooked through, cover loosely with aluminum foil until it reaches the desired temperature. Transfer to a platter and let rest at least 15 minutes before carving.

Carve into thin slices. Serve with the remaining glaze passed at the table.

8 to 10 servings.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette

Recipe courtesy Bobby Flay

8 medium-sized portobello caps
Olive oil
Salt and pepper
Wild Rice Pilaf, recipe follows
Piquillo Pepper Vinaigrette, recipe follows
1/3 cup sliced almonds, toasted


Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.

Wild Rice Pilaf:
1 1/2 cups wild rice
3 cups chicken stock, plus 1/2 cup
2 cups water
Salt
2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
1 cup dry white wine
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.

Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.

Piquillo Pepper Vinaigrette:
5 piquillo peppers, chopped
1/2 small red onion, coarsely chopped
8 cloves roasted garlic, peeled
1/4 cup aged sherry vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1/2 cup canola oil

Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

Serves 8.

Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce

Recipe courtesy Bobby Flay

Jim and I made this last night; we used half a bone-in turkey breast and did it on our gas grill. We made just one-quarter of the rub and orange sauce. The amount of rub was just right for our half-breast, but we ate all the sauce, so next time I would only half the sauce recipe. Read my review the recipe on the title link. This was one of the best dishes I've ever made and it was quick, easy, inexpensive, and didn't require a lot of clean up. We did it on the gas grill.


2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
1 boneless turkey breast, 4 to 5 pounds
Spanish Spice Rub, recipe follows
Vegetable oil
4 oranges, halved
Sour Orange Sauce, recipe follows
Flat-leaf parsley leaves

Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.

Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.

While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.

Spanish Spice Rub:
6 tablespoons Spanish paprika
2 tablespoons cumin seeds, ground
1 tablespoon mustard seeds, ground
4 teaspoons fennel seeds, ground
4 teaspoons coarsely ground black pepper
2 teaspoons kosher salt
Whisk together in a bowl.

Sour Orange Sauce:
2 tablespoons olive oil
1 Spanish onion, chopped
4 cloves garlic, coarsely chopped
2 cups fresh orange juice
1 tablespoon orange zest
1/4 cup fresh lime juice
1 cup honey
8 cups homemade chicken stock
2 tablespoons cold unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Heat oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, lime juice, zest, and honey and cook until reduced by half. Add the chicken stock and cook until thickened to a sauce consistency and reduced to about 2 cups.

Strain the sauce into a bowl, whisk in the butter and season with salt and pepper, to taste. Stir in the parsley and serve hot.

Serves 6-8.

Creamed Turkey and Fall Vegetables Over Wild Rice Recipe

6 T. butter
3/4 C. chopped leeks, white parts only
3 medium carrots, peeled and cut into 1/2-inch dice
3 medium parsnips, peeled and cut into 1/2-inch dice
1 large fennel bulb, stalk cut off and bulb halved, cored and chopped
Salt
3 1/2 T. flour
1 1/2 C. half and half
1 1/2 C. chicken or turkey stock
1/2 C. grated imported Parmesan cheese, preferably Parmigiano-Reggiano
1/4 t. cayenne pepper
3/8 t. freshly grated nutmeg
2 C. cooked 1/2-inch cubed turkey
1 1/2 C. wild rice
1 C. long-grain rice
1/3 C. chopped flat-leaf parsley

Melt 3 tablespoons of the butter in large heavy saucepan over medium-high heat. When hot, add leeks, carrots, parsnips and fennel and cook, stirring, until softened, about 15 minutes. Season vegetables generously with salt. Remove vegetables from pan and set aside.

Heat remaining 3 tablespoons of butter in same pan over medium heat until hot, then add flour and stir constantly for 1 minute. Do not let flour brown. Lower heat if necessary. Pour in half and half and stock and whisk constantly until mixture thickens and coats back of spoon, 3 to 4 minutes. Stir in cheese, 3/4 teaspoon salt, cayenne and nutmeg.

Return vegetables to sauce along with turkey. Taste and adjust seasonings as needed. You may need more salt depending on whether stock was salted or not. (Creamed turkey and vegetables can be prepared 1 day ahead. Cool, cover and refrigerate. Reheat, preferably in large, shallow skillet, stirring, over low heat.)

Cook each rice separately according to package directions. Drain and toss together, seasoning with salt as needed (see Note).

To serve, ladle mound of rice on each of 6 dinner plates. Stir half of the parsley into creamed turkey mixture, then ladle sauce over rice. Sprinkle each serving with some of the remaining parsley. Makes 6 servings.

Note: If you buy wild rice in bulk and do not have cooking directions, cook in the following way: Add the 1 1/2 cups wild rice to 3 quarts boiling salted water and cook 30 to 35 minutes. Rice will double in size and still should be somewhat crunchy when done. Remove and drain in a strainer.

Chinese Turkey Salad

Recipe courtesy Aida Mollencamp

2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 teaspoons freshly grated ginger
1 tablespoon toasted sesame oil
2 tablespoons vegetable oil
4 cups coarsely shredded cooked turkey
1/2 small head iceberg lettuce, halved lengthwise and thinly shredded (about 4 cups)
1/2 small head napa cabbage, cored, and thinly shredded (about 4 cups)
2 cups snow peas, cut into 1-inch pieces on bias
1 cup mung bean sprouts
1 medium red bell pepper, stemmed, seeded, and cut into matchsticks
1/3 cup thinly sliced scallions
1 medium carrot, peeled, halved lengthwise, and thinly sliced on the bias
1/2 cup roughly chopped fresh cilantro leaves
1/2 cup sliced almonds, toasted
2 tablespoons white sesame seeds, toasted

In a large bowl, whisk together soy sauce, honey, vinegar, and ginger until honey is dissolved. Whisking constantly, add oils in a slow stream until completely incorporated. Taste and adjust flavor, as desired.

Add turkey, toss to thoroughly coat, and let sit 5 minutes. Add remaining ingredients and toss again to combine.

Serves 6 to 8.

Waldorf Salad with Chopped Truffles and Walnut Dressing

Ingredients:
1 Granny Smith and 1 Red Delicious apple, julienned
3 egg yolks
4 oz. walnut oil
4 oz. créme fraiche
4 oz. plain yogurt
1-1/2 oz. fresh lemon juice
Salt and white pepper to taste
1/8 tsp. chopped black truffle
Micro greens or baby lettuce
Candied walnuts (recipe below)

Whisk the yolks and walnut oil together to form a mayonnaise. Fold in créme fraiche and yogurt. Add the lemon juice and season with salt and white pepper. Fold in apples. Add the truffles and serve on a bed of baby lettuce or micro greens. Garnish with chopped candied walnuts.



Candied Walnuts

Ingredients:
1 1/2 cups walnut halves
1 cup molasses
1/2 cup maple syrup
1/2 cup honey
Apple juice (to thin)
2 cups vegetable oil

Heat oil in a saucepan to 250 degrees. In a small saucepan, heat the molasses, maple syrup and honey. Thin the mixture down with apple juice (consistency should be thick, like paint). Add the walnuts and cook them until they begin to soften, about 5 minutes. Remove from the heat and strain the nuts. Carefully add the nuts to the oil and fry until they are crunchy, about 2-3 minutes. Remove them from the oil and spread them out on parchment paper to cool.

Turkey Waldorf Salad

Recipe Courtesy Wes Martin

An American classic, Waldorf salad gets its name from the majestic Waldorf-Astoria Hotel in New York City, where it was first served in 1896. Crunchy, sweet, savory, and satisfying, it is the perfect use for leftover turkey and all those beautiful fruits and nuts from your Thanksgiving table centerpiece. Chopped ripe pears are a great addition; this tasty salad can also be served on a bed of crunchy butter lettuce in place of the celery root.

An American classic, Waldorf salad gets its name from the majestic Waldorf-Astoria Hotel in New York City, where it was first served in 1896. Crunchy, sweet, savory, and satisfying, it is the perfect use for leftover turkey and all those beautiful fruits and nuts from your Thanksgiving table centerpiece. Chopped ripe pears are a great addition; this tasty salad can also be served on a bed of crunchy butter lettuce in place of the celery root.

2 cups shredded leftover turkey meat
2 stalks celery, sliced
1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
1 crisp apple, such as Gala or Macintosh, cored and chopped
1 cup red seedless grapes, halved
1/2 cup pecans, toasted, and coarsely chopped
1/2 cup non-fat yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/4 teaspoon salt, plus more as needed
1 small celery root, peeled and cut into matchsticks
Freshly ground black pepper

In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.

To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

Serves 4-6.