Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts
Tuesday, March 11, 2014
Peruvian Turkey for Thanksgiving – What Are You Chicken
By the way, to the hundreds of you who requested Peruvian chicken, I checked with our legal department, and this counts.
My usual ethnic food disclaimer applies; I have no idea how close this is to your “authentic” recipe, but based on what I’ve tasted at some very good Peruvian restaurants here in San Francisco, I think I did pretty well. I also think this technique translated beautifully to the much larger bird.
As I mentioned in the video, I took some of the same ingredients used in a green sauce that’s usually served along side, and used it to make a pan gravy. I was very pleased with this last minute experiment, and it actually reminded me, in taste and texture, of a Chile Verde, which is never a bad thing.
Below the ingredients, I’ll give you the rather simple formula for achieving perfect doneness, which will work no matter how you flavor your turkey, but if you’re looking for something deliciously different on your Thanksgiving table, then I hope you give this Peruvian turkey a try. Enjoy!
Peruvian Turkey Ingredients:
1 whole turkey, ready to roast
For the spice rub:
12 cloves garlic
1 tbsp dried oregano
3 tbsp paprika
1 tbsp smoked paprika
1/2 cup ground cumin
2 tbsp freshly ground black pepper
1/2 cup soy sauce
1/3 cup vegetable oil
1/2 cup white vinegar
Rub turkey all over, and under the breast skin with the rub. Let sit out at room temp for 1 hour. Rub extra rub inside cavity, but save a 1/4 cup or so to use as a glaze later. Tie legs, season with kosher salt, and roast at 325 F., for about 15 minutes a pound, or until the internal temp in the thickest part of the thigh is 170-175 F. Let rest 20 minutes before carving.
*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done.
*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done.
For the sauce:
1 cup crème fraiche
juice of one lime
I cup chicken broth
2 jalapeno
1/2 cup cilantro
Place roasting pan (pour off excess fat) on med-high heat. Puree above and deglaze roasting pan with the mixture. Bring to a boil, and cook until the mixture thickens into a gravy. Season and serve!
Saturday, February 22, 2014
Gluten Free Thanksgiving Recipes Tips
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| Gluten-Free Thanksgiving Recipes and Tips |
The Big T. Thanksgiving. Nothing sends shivers of trepidation up a gluten-free or dairy-free girl's spine like the mental image of Grandma's white bread dressing, or shimmying slabs of Aunt Ida's pumpkin pie. It's a butter and wheat flour gorge fest with danger at every turn. The gruesome gut-twisting threat of thirty-six hours chugging Pepto Bismol
is poised to strike on every holiday decorated plate- jovial forkfuls of tradition and conviviality aside.It can be a nightmare, Darling.
If you're lucky, your family is tuned in to the ins and outs of celiac disease and gluten sensitivity, and they are well aware of the angst and anxiety food centric holidays can trigger for those of us who need to be vigilant about each and every spoonful of food that enters our quirky gluten-free universe.
If you are blessed, they are thoughtful and well schooled in where gluten might lurk (turkey broth, marinades, gravy, seasoning packets, spice blends, traditional stuffing, cornbread mixes, crackers and pie crusts). And they don't ask questions like, You can eat "whole" wheat crackers, right? with the emphasis on the word whole as if somehow, the word itself makes the wheat magically safe for gluten sensitive folks to consume (it doesn't). They don't indulge in meta messages and all that spooky passive-aggressive weirdness. They won't sigh when you politely decline a slice of Aunt Ethel's pecan pie and say, Why don't you just eat the crust? They won't hold up a pitcher of turkey gravy and whisper, A little bit won't kill you.
If you are blessed, they are thoughtful and well schooled in where gluten might lurk (turkey broth, marinades, gravy, seasoning packets, spice blends, traditional stuffing, cornbread mixes, crackers and pie crusts). And they don't ask questions like, You can eat "whole" wheat crackers, right? with the emphasis on the word whole as if somehow, the word itself makes the wheat magically safe for gluten sensitive folks to consume (it doesn't). They don't indulge in meta messages and all that spooky passive-aggressive weirdness. They won't sigh when you politely decline a slice of Aunt Ethel's pecan pie and say, Why don't you just eat the crust? They won't hold up a pitcher of turkey gravy and whisper, A little bit won't kill you.
Or my own personal favorite, Oh, go ahead... I have food allergies and I cheat.
Right.
If these persuasions are foreign to you, then you, Dear Reader, have much to be thankful for this holiday season. You are blessed with a clan that gets you, loves you without judging you, and honestly cares about every morsel that enters your fragile cellular universe.
So this post is for them...
The attentive Moms and Dads, compassionate Aunts and Uncles, smart-as-a-whip Grandmas and Bubbes and best buds who believe that if food is love, Thanksgiving should be fun and worry-free and delicious.
For everyone.
No big whup.
So this post is for them...
The attentive Moms and Dads, compassionate Aunts and Uncles, smart-as-a-whip Grandmas and Bubbes and best buds who believe that if food is love, Thanksgiving should be fun and worry-free and delicious.
For everyone.
No big whup.
Because after all, we know true love has great taste.
Read more + get the recipe >>
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