Remove neck and 1st wing joints from turkey. Using a cleaver or heavy knife cut up into 1 ½ – 2 inch pieces. Put in a heavy bottom pot or cast iron pot such as le Creuset. Add 1 large chopped yellow onion and a few tablespoons of vegetable oil.
Turn on high, stirring occasionally allowing the onion and turkey pieces to caramelize. Add thyme and rosemary to taste; cook and stir another couple of minutes. Deglaze with a good splash of white wine or apple cider.
Scrape the brown bits from the bottom and sides until all the liquid has evaporated. Add 1 box low sodium chicken broth and equal amount of water. Bring to a boil. Then turn to low and cover and simmer for 2 ½ to 3 hours. Strain and reserve.
In the same pot combine 1 stick butter and ¾ cup flour to make a rue by cooking over low heat and mixing for about 10 minutes.
Slowly add reserved broth, whisking constantly. Return to a slow boil. Add salt to taste.
SIMPLE CRANBERRY RELISH
1 Bag fresh cranberries 2 Oranges, peeled and quartered 1 cup apple juice ½ tsp cinnamon ¼ tsp clove 2 T maple syrup Bring ingredients to a boil and cover on low heat for 30 minutes. Let cool and then puree. Season to taste with salt. Do not over sweeten. You should taste a little sweet and a bit of bitter. Chill & serve.
ROASTED TOMATO, SPINACH & ASIAGO SOUP
cherry tomatoes 2 baskets or 2 lbs. garlic cloves (whole) 8-10 diced onion (yellow) 1 med to large oil to coat the pan (canola, soybean or salad) black pepper 1 tsp dry oregano 1 tsp fresh basil 1/4 cup packed fresh spinach 1 cup packed white wine 3/4 cup crushed tomatoes 16 oz can low sodium chicken broth 32 oz box heavy cream 1/4 to 1/2 cup--up to you--helps cut acidity salt to taste shredded Asiago cheese garnish the top--1 tbs per bowl
1. Toss the tomatoes and garlic in a little oil, place in roasting pan and place in oven @ 400 degrees (convection oven if possible). Toss a few times until well caramelized (brown not black). Remove from oven and deglaze the pan with a little water to release the flavors from the bottom of the pan.
2. Place oil in your soup pot to coat the bottom. On a medium-high heat add onions and sauté, stirring frequently until lightly caramelized. Add pepper, oregano, basil and spinach. Cook until the spinach is wilted (about 4-5 minutes). Add white wine, stir and cook until the wine has evaporated. Add roasted tomatoes and garlic. Add crushed tomatoes. Reduce heat and cover; stir occasionally, about 15-20 minutes. Remove from heat. Using hand-held food processor, process until smooth. If using a standard blender, allow soup to cool a bit as counter top blenders and hot liquids don't go well together.
Return soup to the stove on low and add heavy cream and salt to taste. Bowl it up with a generous sprinkle of Asiago cheese. Great with a grilled cheese, a nice first course or with a tossed salad for a light supper. Great on pasta as well. Enjoy!
Doug's Menu from: Recipes for America’s Best Barbecue-Homestyle: What the Champions Cook in Their Own Backyard, by Ardie Davis
Julie “Da Boss’s” Margaritas Serves 4 1 cup of Silver Tequila- 100% De Agave 1/4 cup of Orange Liquor 1 tablespoon of Agave Nectar 3/4 cup OJ ½ cup of Lime Aid or fresh squeezed lime or key limes ¼ cup water Use shaker with ice or Blend for crushed ice mixture Serve with or without salt rimmed glass and wedge of orange and lime
Grilled Pineapple Peach Salsa ½ Pineapple peeled, cored & cut in 1” slices 2 Fresh Peaches pitted & cut into quarters 1 Poblano Chile seeded & diced (prefer more heat sub 3 jalapenos) ½ Fresh Red Pepper seeded & diced ¼ cup Cilantro coarsely chopped 2 Limes freshly squeezed Salt to taste * If peaches are not available sub frozen wedges
Use a high heat grill. Develop good grill marks and grill long enough to carmelize the sugars in the Pineapple and Peaches. Set aside to cool. Reserve any juice to add back into finished salsa. In a mixing bowl combine the chiles, red pepper, lime juice and pinch of salt. Mix in diced grilled pineapple and peaches and salt to taste. Set aside. Serve on top of the Pork Chops.
Rub chops liberally with rub on both sides and drizzle with oil. Work rub in well. Cover with plastic wrap for up to 3 hours prior to grilling. You want to grill chops and other grilled meats at room temperature.
Preheat your grill (gas or charcoal). I prefer charcoal just because. Cook chops over direct heat to develop grill marks at 3-4 minutes and then turn the chops for another 3 minutes. Remove to cool spot on upper shelf to hold. I use whole boneless pork loin chops & trim the outer silver skin off. Store bought chops work fine as well. I cook the chops to medium/medium well as to not have dried out pork chops. The old school thinking of cooking pork chops to well done is long gone. Pork is raised differently now and over cooking is not required.
Serve chops with optional sides with the Salsa on top! Enjoy with one of Julie “Da Boss’s” Julie’s margaritas and good company.