So a 25 pound turkey was definitely not made for 7 people. But of course why would you only make enough for Thanksgiving dinner. After all, the leftovers are just as much a ritual as the actual day of turkey feast. This year I decided to make turkey enchiladas with some of the left over meat. After a challenge from a friend, we decided to have a turkey enchilada off. I'm happy to report that mine won! I also made yellow rice to go along with them, and it's the perfect combination!
Enchilada's:
3 cups of turkey meat, cut into bite size pieces
1 Tablespoon of Oil
1/2 onion, finely chopped
1 large clove of garlic
1 teaspoon cumin
1 cup salsa verde
1 cup sour cream
1 Tablespoon chopped jalapenos (from the can)
1 cup of cotija cheese, shredded or crumbled
1/2 cup shredded Mexican cheese blend
1/2 cup cream cheese
1/2 cup turkey or chicken stock
10 6 inch corn tortillas
Rice:
2 cups long grain rice
1 Tbs turmeric powder
4 cups water
1 tsp salt
2 bay leaves
2 garlic cloves smashed
For rice:
Combine all ingredients, over high heat. As soon as it comes to a boil, reduce the heat and simmer for 20 minutes or until water is absorbed. Fluff with a fork and serve alongside the enchiladas.
For Enchiladas:
In a small bowl, combine the salsa verde, 1/2 cup of the sour cream and the chopped jalapenos. Stir together and set aside.
In a saute pan over high heat, place 1 Tablespoon of oil, heat to shimmering and place the onions and garlic and cumin in the pan. Reduce heat to medium and stir until the onions are soft and translucent.
Add the chopped turkey meat, half of the salsa mixture, half of the cream cheese, half of the shredded cheese and half of the cotija cheese, and turkey stock. Heat to combine and melt the cheeses.
Grease a 9x13 inch pan.
Working with one tortilla at a time, fill with 2 heaping tablespoons of filling, roll them cigar style and lay seam side down in the casserole dish. Continue until all of the tortillas are filled. Pour the remaining salsa mixture over the top and top with all of the remaining cheeses and sour cream.
Place in 350 degree oven and bake for 20 minutes or until the cheese is golden and bubbly.
Serve with rice and enJoy!
Saturday, November 26, 2011
Sunday, November 20, 2011
Gobble Gobble
As is evidenced by this blog, I LOVE to cook! I inherited this gift from my mother and as a result, holiday's around our house means food wars between my mother and me. Only occasionally does it get ugly. We usually manage to keep the peace. Our wars always revolve around the food choices. My mom tends to prefer the traditional and I tend to prefer the out of ordinary fare. I might make mashed potatoes, but they will have browned butter, or boursin cheese stirred in. In order to keep the peace, I have made it my goal to find ways to improve on texture and taste while keeping the traditional aspect alive. This turkey recipe is the absolute best way to make a turkey hands down. Please don't feel like you have to use the exact same flavors as I have listed here, but the basic recipe is essential. I like the flavors of classic sage, rosemary and thyme, but I don't like them to be too bold, so I have toned them down with the addition of citrus, apples and onions. But please don't skip on the brining process, it surely creates the most moist and flavorful meat possible.
Please note that you will need to plan ahead, as the brining process takes 24 hours prior to cooking your turkey.
Brine:
Position a rack in the lower third of an oven and preheat to 400°F.
In a bowl, using a wooden spoon, beat the butter, herbs, orange zest, salt and pepper until well blended. Set aside.
Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread one-third of the butter mixture evenly under the skin. Spread one-third of the mixture inside the body cavity, then spread the remaining mixture evenly on the outside of the turkey. Truss the turkey if desired using kitchen twine.
Place the turkey, breast side up, on a rack in a large roasting pan and roast for 45 minutes. Reduce the heat to 325°F and continue roasting, basting every 30 minutes with the pan juices. After about 2 1/2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be 3 to 3 3/4 hours.
Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 minutes before carving.
Serves 12 hungry people.
Please note that you will need to plan ahead, as the brining process takes 24 hours prior to cooking your turkey.
Brine:
- 3/4 cup salt
1/2 cup brown sugar
2 oranges, quartered
2 lemons, quartered - 2 Apples, quartered
- 4 sprigs thyme
4 sprigs rosemary - 4 leaves of fresh sage
- One large onion sliced thickly
- To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, apples, thyme, rosemary, sage and onion.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Turkey Ingredients:
8 Tbs. (1 stick) unsalted butter, at room
temperature
2 tsp fresh Thyme - 2 teaspoons fresh rosemary
- 1 tsp fresh sage
- Finely grated zest of 2 oranges
Finely grated zest of 1 lemon
1/2 tsp. freshly ground pepper
Directions:
Remove the turkey from the brine, rinse well with cold water, pat dry and let the turkey stand at room temperature for 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F.
In a bowl, using a wooden spoon, beat the butter, herbs, orange zest, salt and pepper until well blended. Set aside.
Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread one-third of the butter mixture evenly under the skin. Spread one-third of the mixture inside the body cavity, then spread the remaining mixture evenly on the outside of the turkey. Truss the turkey if desired using kitchen twine.
Place the turkey, breast side up, on a rack in a large roasting pan and roast for 45 minutes. Reduce the heat to 325°F and continue roasting, basting every 30 minutes with the pan juices. After about 2 1/2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be 3 to 3 3/4 hours.
Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 minutes before carving.
Serves 12 hungry people.
Monday, November 7, 2011
Simple Herb Roast Chicken
There is something very warm and comforting about a simple roasted chicken on a chilly autumn evening. It need not be complicated in flavor or preparation, but there are a few key points to getting it just right. Start with a high-quality bird, season it correctly, cook it at a high temperature for the ideal amount of time for its weight and let it rest before you carve it.
The herbs listed here are ones that make a good simple roast chicken, but of course you can add any of your favorite herbs. I sometimes add lemon or orange slices as well. Slice them very thinly and slip a few slices under the skin with your herbs, and don't forget to stick a few in the cavity as well. The juices from the citrus will steam on the inside, infusing the chicken with even more flavor.
This can be served with just about anything from mashed potatoes to buttered noodles and of course the leftovers are just as versatile. Use them for soup, chicken tacos, sandwiches, pasta... Be creative!
Ingredients:
1 roasting chicken, 4 to 5 lb.
2 teaspoons chopped fresh rosemary, plus one 4-inch sprig
1 Tablespoon chopped fresh thyme, plus 3 bushy sprigs
1 Tablespoon chopped parsley (preferably Italian Flat leaf)
1/4 cup extra-virgin olive oil, plus more for rubbing
Freshly ground pepper, to taste
2 tsp. kosher salt, plus more, to taste
1/2 small yellow onion
3 large garlic cloves
Directions:
Preheat the oven to 425°F. Cut off the chicken’s tail with kitchen scissors. Remove the giblets and remove the excess skin and fat from the cavity and neck.
In a small bowl, stir together the chopped rosemary, thyme and parsley and the 1/4 cup olive oil and season with pepper. Gently separate the chicken skin from the meat with your fingers, being careful not to tear the skin. Loosen the skin above the cavity the same way, reaching in as far as possible to loosen the skin on the tops of the thighs and legs. Slip the herb mixture between the skin and flesh, and rub it evenly over the exposed meat, covering it as much as possible. Pat the skin back into place and tuck the wing tips under.
Season the cavity with the 2 tsp. salt, then stuff with the herb sprigs, onion and garlic, pushing them in as far as they will go. Tie the legs together with kitchen string.
Rub the outside of the chicken with olive oil and season well with salt. Place, breast side up, in a roasting pan. Roast the chicken until the juices run clear when the thigh is pierced, about 1 hour and 10 minutes (12 to 15 minutes per pound), or a thermometer inserted in the thickest part of the thigh (not touching bone) registers 165°F. THIS IS VERY IMPORTANT: Let the chicken rest for 15 minutes before carving. This will allow the juices in the chicken to re-distribute into the meat, making it stay moist, tender and flavorful.
enJoy!
The herbs listed here are ones that make a good simple roast chicken, but of course you can add any of your favorite herbs. I sometimes add lemon or orange slices as well. Slice them very thinly and slip a few slices under the skin with your herbs, and don't forget to stick a few in the cavity as well. The juices from the citrus will steam on the inside, infusing the chicken with even more flavor.
This can be served with just about anything from mashed potatoes to buttered noodles and of course the leftovers are just as versatile. Use them for soup, chicken tacos, sandwiches, pasta... Be creative!
 |
| This is my niece Elisa in Versailles in 2007 I know this has nothing to do with Roast Chicken, but I'm feeling nostalgic. France is incredibly beautiful in the fall. |
1 roasting chicken, 4 to 5 lb.
2 teaspoons chopped fresh rosemary, plus one 4-inch sprig
1 Tablespoon chopped fresh thyme, plus 3 bushy sprigs
1 Tablespoon chopped parsley (preferably Italian Flat leaf)
1/4 cup extra-virgin olive oil, plus more for rubbing
Freshly ground pepper, to taste
2 tsp. kosher salt, plus more, to taste
1/2 small yellow onion
3 large garlic cloves
Directions:
Preheat the oven to 425°F. Cut off the chicken’s tail with kitchen scissors. Remove the giblets and remove the excess skin and fat from the cavity and neck.
In a small bowl, stir together the chopped rosemary, thyme and parsley and the 1/4 cup olive oil and season with pepper. Gently separate the chicken skin from the meat with your fingers, being careful not to tear the skin. Loosen the skin above the cavity the same way, reaching in as far as possible to loosen the skin on the tops of the thighs and legs. Slip the herb mixture between the skin and flesh, and rub it evenly over the exposed meat, covering it as much as possible. Pat the skin back into place and tuck the wing tips under.
Season the cavity with the 2 tsp. salt, then stuff with the herb sprigs, onion and garlic, pushing them in as far as they will go. Tie the legs together with kitchen string.
Rub the outside of the chicken with olive oil and season well with salt. Place, breast side up, in a roasting pan. Roast the chicken until the juices run clear when the thigh is pierced, about 1 hour and 10 minutes (12 to 15 minutes per pound), or a thermometer inserted in the thickest part of the thigh (not touching bone) registers 165°F. THIS IS VERY IMPORTANT: Let the chicken rest for 15 minutes before carving. This will allow the juices in the chicken to re-distribute into the meat, making it stay moist, tender and flavorful.
enJoy!
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