The best turkey isn’t stuffed at all. With stuffing. A smaller bird is best. So. If you have many guests, maybe make two. Buy a fresh free-range 10-12 pounder. Remove the neck, heart, liver, gizzards. Rinse them in warm water and place them on a paper towel in a baking pan large enough for the turkey. Rinse the turkey with warm water, inside and out. Pat it dry all around. In the cavity, sprinkle kosher salt and refrigerate for a few hours or overnight on the paper towels with the gizzards in the baking pan.
On Thanksgiving, remove the turkey and gizzards from the paper towels. Discard the towels. Place the turkey and gizzards on a dish. Let them come to room temperature. Wash out the baking pan, rinse thoroughly and dry. Drizzle the bottom of the pan with olive oil. Slice 2 large sweet onions and spread around the edges of the pan. Stuff the turkey cavity with one orange, cut in half; a sprig of fresh thyme; and a whole head of garlic, with just the top cut off.
Preheat oven to 425 degrees. Place the gizzards on the onions. In the middle of the baking pan, place the turkey on its side, wing and leg up. Drizzle with olive oil, cover with garlic powder and ground black pepper. Bake for 45 minutes. Turn the turkey to the other side, the other wing and leg up. Drizzle with olive oil, cover with garlic powder and ground black pepper. Bake for another 45 minutes. Turn turkey to breast side up. Baste legs, wings, breast with juices from the pan. Bake for another 45 minutes. Turkey legs should be loose and skin crispy. Use a meat thermometer to assure doneness. If necessary, cover the turkey with aluminum foil and continue cooking until juices from leg joints run clear. Don’t over cook at this high heat, just until cooked through and skin golden brown and crispy.
Serve with stuffington sides. Happy Stuffington Post Day!
Salute a mi Papa from Foggia, Italia where the black olives are plenty. Pre-heat oven to 425 degrees. Pat dry 2 large meaty bone-in chicken breasts, skin on. In a deep baking pan drizzle olive oil on the bottom. Slice a sweet onion and place around the pan. Place the breasts in the middle. Drizzle olive oil over the onions and chicken breasts. Add garlic powder and ground black pepper liberally over the chicken breasts. Bake for 1 hour. Remove from oven and put aluminum foil over chicken until ready to eat.
For the sauce/ tapenade: Chop 2 tablespoons black olives, 2 tablespoons capers into a small bowl. Add 2 tablespoons finely chopped shallots or red onions. Stir in 1/2 tablespoon olive oil, 1/2 tablespoon balsamic vinegar. Season with thyme and red pepper flakes. Stir and serve over the chicken or on the side with a baguette.
Perfect every time. 1 large loin veal chop per person about 1 1/2″ thick. Pat them dry and brush a thin coating of olive oil all around. Season with ground black pepper, garlic powder, sea salt to taste on both sides. Place in shallow pan under the broiler for 5 minutes on each side to get a crisp, brown sear. Then, remove from broiler and heat oven to 400 degrees and bake them for an additional 2-4 minutes for medium, pale pink inside. Remove from oven and allow chops to rest for 5-7 minutes before serving.
Top with a dollop of Stonewall Kitchen’s Vidalia Onion Fig Sauce.
Cut 2 large eggplants into 1/4″ lengthwise slices. Place in one layer on a colander. Sprinkle kosher salt liberally over both sides. Place a bowl on top and put 2 full cans of something to weight down the bowl so eggplant slices will release bitterness and moisture. Thanks Lidia B. After at least 20 minutes, rinse the slices and place on paper towels and dry both sides. Slice 4 zucchini into same thickness as eggplant, lengthwise. All slices should be flat on both sides. Season with garlic powder, ground black pepper, pepperoncini to taste.
Dredge both eggplant and zucchini slices in panko crumbs. In a large skillet, add a little olive oil and brown all slices on both sides in stages and set aside on a paper towel. Slice 2 large heirloom tomatoes. Slice your favorite combination of cheeses. Fontina. Parmesan. Asiago. Whatever you have in the fridge that complements the vegetables and each other.
In a small baking dish, drizzle a little olive oil on the bottom. Add half the slices of zucchini, eggplant, tomatoes, cheese. Repeat another layer. End with tomatoes on top and sprinkle with grated cheese. Drizzle olive oil on top.
In a preheated 400 degree oven, bake for 30 minutes. Turn oven off. Keep dish in for another 30 minutes. Take out of oven and let cool. Refrigerate. Best next day.
2 lb. pork tenderloin cut in half crosswise. In a large stock pot, brown 2 thickly sliced sweet onions in a little olive oil. Brown both pieces of the pork on all sides. Season with garlic powder, ground black pepper, cayenne to taste. Deglaze with 1 bottle of Pilsner Urquel beer, or other Oktober brew of your choice. Bring to boil. Turn to low and add spicy barbecue sauce of your choice. I used Maple Chipotle and a little Sesame Sriracha, 2 cups total. Cover and simmer for 4-6 hours, until meat is easily pulled apart. Pour out excess liquid. Pull the meat and add more barbecue sauce to taste. Add 1 can Great Northern white beans. Simmer uncovered for another 1/2-1 hour.
Alternative: Brown sliced fall hot peppers and leeks with the onions. Braise a head of red cabbage in a fry pan with balsamic vinegar and sesame seeds. Use Honey Sriracha sauce for the pork. Serve pulled pork with the red cabbage.
Hot peppers of every color and shape are in season. Several recipes below use them to add heat to mild summer evening dinners. Picante pero sabroso.
Braised Summer Chicken
Panko Pork Chops
Wild Hake in Spicy Broth
Braised breasts with summer vegetables. 2 split chicken breasts, skin on and bone-in. Pat dry with paper towels. In a large, deep fry pan, brown 1 sliced onion in a little olive oil. Push to sides of pan and brown seasoned breasts on both sides. Set chicken aside. To the browned onion, add fresh farmstand fare. Sliced hot peppers, halved cherry tomatoes of every variety and hue, sliced scallions, shaved corn of two formerly cooked cobs. Brown and deglaze with 1/2 cup dry white wine. Stir and add 2 tbs. butter. Add back chicken breasts. Cover pan and bring to boil. Reduce to low and simmer for 1 hour or more. Serve over rice.
2 medium thick pork chops, bone in. Dry both sides on paper towels, then drizzle each side with olive oil, and dip into a shallow dish of seasoned panko crumbs. In a heated skillet sear chops on both sides until crispy. Remove. Fry slices of sweet and hot peppers and/or onions in a little olive oil until brown. Move to sides of pan and place pork chops in the middle. Add favorite Sriracha sauce to the peppers/onions. Not on the chops. Cover pan and turn to low for 20 minutes until chops are heated through. Juicy and tender.
For 2. In a medium saucepan, boil 1 box Pacific Chicken Broth with 2 sliced seeded serrano and 2 sliced seeded red chili peppers. Season with sea salt, black ground pepper, red pepper flakes to taste. Turn to simmer and cover. Halve 10 cherry tomatoes and roast or grill 2 cobs of corn. Shave kernels off the cob. To the simmering broth, add 1 – 1 1/2 lb. filet of wild hake. Simmer until flaky, about 10 minutes depending on thickness. Add tomatoes and corn kernels to the broth. Simmer until heated. Serve in pasta bowls with an olive oil drizzle and fresh basil chiffonade finish. A baguette of course to dip into the broth.