Pan Roast Wild Turkey
Cornbread Stuffing
Carrot Puree with Spinach and Chestnuts
Pumpkin Pie
…
Cold Poached Shrimp with Wasabi Dipping Sauce
Pan Grilled Lamb Chops with Grilled Vegetables
Champagne Sabayon with Strawberries
Pan Roast Wild Turkey
Ingredients
1-5 to 6 lb wild turkey
3 tbs vegetable oil
sea salt to taste
fresh ground pepper to taste
4 sage sprigs
4 thyme sprigs
2 rosemary sprigs
Method
1. Remove the turkey breast, legs and thigh from the turkey. Discard the bones.
2. In a hot sauté pan over a medium to high heat, add the oil. Season the turkey breast to taste with salt and pepper.
3. Carefully place the turkey into the pan, skin side down first. Cook until golden brown. (Approximately 4 minutes.)
4. Turn the turkey over, add the sage, thyme and rosemary. Continue to cook for 5 minutes.
5. Place the turkey into a pre-heated oven and cook until the turkey is done (approximately 10 minutes) or until the turkey reaches an internal temperature or 165 F. Remove from the pan and let sit for 3 minutes. Slice and Serve.
Yield
4 to 6 servings
Cornbread Stuffing
Ingredients
4 tbs. Vegetable oil
1 cup onion (small dice)
1 cup red bell pepper (small diced, skinless and seedless)
1 cup celery (diced small and peeled)
1 cup andouille sausage(diced)
4 cups corn bread (crumbled)
1 cups scallions (thinly sliced)
2 cups chicken stock (golden and double strength)
Sea salt to taste
Fresh ground white pepper to taste
Master Chef Erik Blauberg
Method
1. In a sauté pan, add the oil, heat over a low temperature. Add the onions, peppers, celery and slowly cook for 3 minutes, add the sausage-cook for 1 minute until vegetables are soft. Remove from the heat and let cool.
2. In a mixing bowl, combine the sausage, vegetables, corn bread, scallions and chicken stock into a mixing bowl season with salt and pepper to taste. Place the stuffing into a buttered pan, cover with aluminum foil.
3. Place into a pre-heated 350 degree oven and cook for approximately 20 minutes. Remove the foil and cook for an additional 5 minutes or until golden brown. Serve immediately.
Yield
4 servings
Carrot Puree with Spinach and Chestnuts
Ingredients
2 tbs olive oil
4 tbs smoked bacon (diced)
2 tbs onions (minced)
1 cup baby spinach leaves (chopped)
2 cups carrot puree (cooked carrots, puree in food processor)
1/2 cup chestnuts (boiled, peeled and sliced)
1 tbs butter
Sea salt to taste
Fresh ground pepper to taste
Method
1. In a hot sauté pan add the oil and bacon, cook for 30 seconds. Add the onions. Cook for 1 minute.
2. Add the spinach leaves, stir, cook for 10 seconds, then toss in the carrot puree and chestnuts.
3. Cook until hot add the butter. Stir, season to taste with salt and pepper. Remove from the heat. Serve immediately.
Yield
4 servings
Pumpkin Pie
Ingredients
2 cups fresh pumpkin (cooked and pureed) or canned pumpkin puree
7/8 cup sugar, (granulated)
3 eggs
1 cup heavy cream
1/2 tsp ginger (ground)
3/4 tsp cloves (ground)
3/4 tsp all spice (ground)
1/2 tsp salt
1 pie shell, pre-cooked 9-inch
Method
1. Method: in a mixing bowl, add and stir in the pumpkin puree, sugar, eggs and heavy cream until blended smooth.
2. Add the ginger, cloves, all spice and salt. Stir until blended.
3. Pour the mixture into a cooked pie shell and place in pre-heated 425 degree oven and cook for 14 minutes.
4. Reduce the oven temperature to 325 and continue to bake for approximately 45 minutes more. Insert a metal skewer into the center. It should come out clean when the pie is cooked. Remove from the oven and let cool.
Yield 1 pie
Cold Poached Shrimp with Wasabi Dipping Sauce
Ingredients
3 ribs celery (coarsely cut)
1 onion (coarsely cut)
1/3 cup pickling spice
1 lemon (cut into 6 pieces)
1 lime (cut into 6 pieces)
20 jumbo shrimp (U-12 size)
1 cup wasabi dipping sauce (see recipe)
Method
1. In a large (2 gallon pot) fill 2/3 with water. Add the celery, onion, pickling spice, lemon and lime. Bring to a boil over a high heat.
2. Place the shrimp into the boiling water. When the water comes back to a boil, cook shrimp for one minute. Carefully remove the shrimp and place them into a bowl of ice water (to stop them from cooking).
3. Peel and remove the vein from the shrimp by using a small paring knife to cut along the back of the shrimp 1/8 inch deep.
4. Serve on ice with wasabi dipping sauce on the side.
Yield
4 servings
Wasabi Dipping Sauce
Ingredients
1/2 cup crème fraiche (or sour cream)
1/2 cup Hellmans mayonnaise
1 1/2 tbs prepared wasabi
3 tbs lime juice (freshly squeezed)
3 tbs dill (chopped fine)
kosher salt to taste
fresh ground pepper to taste
Method
In a mixing bowl add the crème fraiche and mayonnaise. Whisk with a wire wisk add the wasabi, lime juice, dill and season to taste with salt and pepper.
Yield
1 cup
Pan Grilled Lamb Chops with Grilled Vegetables
Ingredients
2 tbs wood chips (apple, cherry, orange or hickory flavor)
12 lamb chops (cut from the rack)
4 tbs extra virgin olive oil
kosher salt to taste
fresh ground pepper to taste
grilled vegetables (see recipe)
Method
1. Place a cast iron grill pan over a medium heat. Place the wood chips into a small metal tray (like an empty Altoid can) and place in one corner of the grill pan. Light the wood chips up with a torch.
2. Brush the lamb chops with oil, season to taste with salt and pepper. Place into the grill pan, cover the pan to keep in the smoke. Cook for 1 1/2 minutes on each side. Remove from the pan and serve with grilled vegetables.
Yield
4 servings
Grilled Vegetables
Ingredients
3 portobello mushrooms, cut into fours
1 tomato (large, sliced thick)
12 asparagus (peeled)
4 baby bokchoy (cut in half, lengthwise)
1 red bell pepper
1 zucchini
1 yellow squash (sliced)
1 small eggplant (Japanese, cut into slices)
2 tbs extra virgin olive oil
kosher salt to taste
4 fresh herb sprigs-optional (your choice, for example: kafir, lemon thyme, rosemary, etc.)
Master Chef Erik Blauberg
Method
1. Place the portobello, tomato, asparagus, baby bokchoy, red bell pepper, zucchini, yellow squash, eggplant into a mixing bowl. Drizzle in the oil and toss to coat lightly. Season to taste with salt and pepper and fresh herbs (optional).
2. Place them into a hot cast iron grill pan. Cover and let cook for one minute on each side. Serve hot.
Yield 4 servings
Champagne Sabayon with Strawberries
Ingredients
6 egg yolks
1/4 cup granulated sugar
3/4 cup champagne
4 cups ripe strawberries (or your favorite berry fruit)
Method
1. While whisking in a stainless steel bowl add the egg yolks and sugar, whisk until the yolks turn pale yellow then whisk in the champagne.
2. Place the mixture in the bowl over a pot 1/4 filled with boiling water. (double boiler method), whisk the egg champagne mixture until frothy. Remove from the heat and pour over strawberries, garnish with mint. Serve immediately.
Yield
4 servings
