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Friday Recipe Exchange: Pears and Grilling

Pears Pecorino Walnuts

Sometime contributor Michael Fallai shares a lot of terrific recipes on Facebook. The only hitch is they are often in Italian. Tonight’s featured recipe was one of those. If you ever want a laugh, let Google translate a recipe for you…and don’t let dissolve cheese in a water bath, or let your wine evaporate on flame lively intimidate you.

Perusing the weekly ads, I pulled together a few recipes based on what was on sale this week and headed out to the grill.

First up, Curried Turkey Burgers, recipe here. Great served on fresh pita and grill some fresh eggplant from the garden.

Collard greens were everywhere at the farmer’s market last weekend, so Collard Greens with Bacon seems timely, click here.

The dinner menu took advantage of the abundance of pears right now, Grilled Salmon in Dill Sauce with Pear Raspberry Salad. Click here for recipes and full menu.

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JeffreyW and Mrs. J made some delicious looking Cream Horns (and to this Italian girl, seems the only difference between these and Cannoli is the filling). Purty pictures and directions can be found here.

What’s on your menu this last weekend of August? What garden fresh items are you enjoying right now? What are you grilling up?

Tonight’s featured recipe (pictured at top) became a poignant reminder of the earthquake in Italy. I had pulled it off the Italy site, translated it and put the ingredients on my shopping list just days before it hit.

Here is my version:

Pasta with Pears, Pecorino and Walnuts

  • 10 oz linguine pasta
  • 1/2 cup walnuts, coarsely chopped
  • 3 large pears, very ripe, cored and cubed
  • 3 tbsp butter
  • 3/4 cup grated Pecorino Romano (plus extra for garnish)
  • 4 oz cream cheese or Mascarpone, cut into small cubes
  • dash of white wine (opt)
  • salt and pepper to taste

skillet, large pot

Bring water to boil in large pot, add salt and pasta and cook to al dente.  Drain but do not rinse and add back to pot, off heat.

While pasta is cooking, heat skillet on medium heat, add walnuts. Stir constantly until lightly toasted, remove and set aside.

Add butter to skillet and melt before adding pears. Stir gently until well coated with butter. Cook until softened, gently stirring occasionally (you don’t want to break up the pears).

Add both cheeses and stir in completely. Let simmer on medium heat until lightly boiling. Add wine and let simmer away (about 5 minutes). Salt and pepper to taste.

Combine pasta, pear mixture and walnuts in large pot and mix well. Serve with extra Pecorino for garnish.

That’s it for this week. Have a great weekend, enjoy fading days of August – TaMara



 

Summer Grilling: Curried Turkey Burgers

I haven’t posted a lot of grilling recipes this summer because, well, let’s face it, I haven’t posted a lot of recipes! But this week I’ll post a few favorites. I’m still not doing much grilling because I’m saving up for a Traeger grill. Friends have one and I can’t imagine grilling or smokin’ on anything else since I’ve used it.

Until then, I’ll fry these up in my cast iron skillet. Great on the grill or in the skillet. And now that I’ve finally found a good source for tasty pita bread, a dinner favorite.

Serve with fresh corn on the cob and grilled eggplant (I have three Japanese eggplant almost ready to pick).

Curried Turkey Burgers

  • 1 lb ground turkey
  • 3 tbsp plain yogurt
  • 1 tsp ground curry
  • 1/8 tsp ground cumin
  • ½ tsp salt
  • 3 green onions, chopped
  • 4 pita breads

bowl

In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.

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Sammich Pr0n

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Dinner Menu: Turkey Cutlets and Lace Cookies

Lace Cookies2b

Tonight’s menu was chosen because I love turkey and don’t like it just at holidays. I was actually thinking of making turkey burgers this week and then remembered this recipe. You can substitute pork chops easily – boneless work best – increase cooking time, cooking until juices run clear. And if you like, substitute boxed stuffing for the rice. It’s all about what you’re in the mood for. The Lace Cookies are a fond childhood memory: a middle school friend and I used to make a version whenever we had the chance, usually rainy, cold days on Cape Cod.

On the board tonight:

  1. Turkey Cutlets w/Apple Chutney
  2. Rice
  3. Green Beans or Brussels Sprouts
  4. Coconut Lace Cookies

Turkey Cutlets w/Apple Chutney

  • 1 cup unsweetened chunky applesauce
  • 1 large tomato, diced
  • ½ onion, thinly sliced
  • 3 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1 lb turkey cutlets
  • salt & pepper
  • 1 tbsp butter
  • 1 tbsp olive oil

saucepan and skillet

In saucepan add applesauce, tomato, onion, sugar, vinegar, cinnamon & ginger. Bring to a low boil, stirring constantly, reduce heat, cover and let cook for 15 minutes. Remove from heat and let stand 10 minutes. In skillet, melt butter and oil. Salt & pepper* cutlets and add to pan. Cook for 2 to 3 minutes each side, or until cooked through. Serve cutlets with rice & chutney.

*you can also add a little sage, garlic or poultry seasoning if you like. With the chutney, I’m partial to just the salt and pepper.

Coconut Lace Cookies:

  • 1 cup flour
  • 1 cup regular oats
  • 1 cup brown sugar, packed
  • ½ cup shredded coconut
  • ½ tsp baking soda
  • 3 tbsp water
  • ¼ cup butter
  • 2 tbsp light corn syrup

baking sheet and bowl

Combine flour, oats, sugar, coconut, & baking soda in bowl, mix well. Add water, margarine & syrup and stir well. Drop by teaspoon onto baking sheet. Bake at 325° for 12 minutes until almost set, remove to rack to completely cool. Makes 2 dozen.

Shopping List:

  • 1 cup uncooked rice
  • 1 lb green beans or Brussels sprouts
  • 1 cup unsweetened chunky applesauce
  • 1 large tomato
  • ½ onion
  • 1 lb turkey cutlets
  • 1 cup flour
  • 1 cup regular oats (not quick)
  • 1 1/2 cups brown sugar
  • 4 oz shredded coconut
  • 1 stick butter

Also: light corn syrup, olive oil, salt, pepper, cinnamon, ginger, apple cider vinegar, baking soda

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Random Wildlife – Wild Turkey

20160331_153158 (1600x1060)I fumbled my phone out to catch this one as she walked away.  Took it at max zoom from out of the truck window as we returned from a run to town.  Here’s a closer look, from our backyard trail camera:PICT4540 (1600x1060)

Cranberry Bean and Turkey Soup

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Turkey Bean Soup

  • 1 lb smoked turkey sausage, diced
  • 1 lb cranberry beans (soaked overnight, drained)cranberry-beans-close-up
  • 8 cups of water (or 6 cups water, 2 cups chicken broth)
  • 1/2 small onion, diced
  • 2 bay leaves
  • 2 stalks celery, diced
  • 1 tsp dried Oregano
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • Salt and pepper to taste

Slow-cooker

Add all ingredients to the slow-cooker and cook for 8 to 10 hours on low.

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Turkey Confit

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I did these turkey leg quarters last week and they’ve been in the basement fridge since then.  I finally brought them up today to finish them off for a nice Sunday dinner.I only had duck fat enough for one so I bought some cheap olive oil for the second one.  These have just spent four hours in a 275-ish oven and I’ve already lost track of which was which but I sorted them out today when they warmed back up a little.  I did do the green salt thing on both, letting them spend the night with a generous coating.DSC_1446You will want to brush most of it off but leave a little on because it’s delicious.  I found a few recipes online for the salt mix but most agree that fresh thyme and parsley should be part of it, tarragon, bay leaves, and green onions were also suggested.  This time I went with parsley, thyme, and sage.  A food processor makes short work of blending the kosher salt with the herbs.  Like mine, they can spend a week or more submerged in the oil.  When you are ready to eat them, let most of the fat drain off then brown them in a skillet on the stove top and then pop the skillet into the oven to warm through.DSC_1517I made more cranberry sauce to go with the turkey, and roasted some root veggies with honey and olive oil.  There’s a slab of Parmesan polenta under there, too.  These are absolutely the best turkey legs I’ve ever eaten.  The green salt was perfect and the meat came right away from the bones.

Thanksgiving Files: Spatchcock Turkey

Spatchcock Turkey finishSometimes the scariest part of the Thanksgiving Dinner is the worry that the turkey will not turn out properly – undercooked, overcooked, dry, flavorless – and ruin the whole meal. I’ve cooked in bags, roasted, braised, fried, deboned – about everything but brine. I’m not a fan of brining. And still every year I worry.

I tryout various new methods a few days before the big day, just to spice things up and make sure there are leftovers in my frig. This year I decided to try removing the backbone and flattening the bird, cooking it at a high temperature for a shorter cooking time. It seemed like it was pretty foolproof and stress free. My brother is going to prep one of his two turkeys similarly, but smoke it instead.

I put it together today so I could get the recipe up in time for your holiday.

BTW, my recommendation is to always get two smaller birds instead of one massive bird – you’ll have a much better outcome with shorter cooking times. Not to mention not having to worry about fitting a huge bird in the oven. We usually do an oven bird, then grill, smoke or fry another.

For this recipe, a good set of poultry shears makes quick work of removing the backbone. I prepped the bird yesterday, wrapped it up and refrigerated it. This gave me time to make a nice broth from the backbone, giblets and neck last night (see notes below) and make the cranberry sauce, because it’s always better the next day.

Spatchcock Turkey Prep

Roasted Spatchcock Turkey

  • 1 tablespoon brown sugar
  • 2 tablespoons ground black pepper
  • 3 tablespoons Kosher salt
  • 4 tablespoons dried sage
  • 1 tablespoon dried rosemary
  • 1 whole turkey (10-12 pounds)
  • 4 tablespoons olive oil

Rimmed baking sheet, rack

In a spice grinder or with a mortar and pestle, crush together pepper, salt, sage and rosemary and add to brown sugar. Set aside.

With a sharp knife or scissors, remove the back bone of the turkey, flip over and press down on the breast bone to break and flatten. I wasn’t quite strong enough, so I turned the bird over, scored the bone, flipped it back and tried again, this time it broke easily. I then trimmed off the wing tips. See my notes below on what to do with the back and wing tips.

Place the bird flat, breast side up, on the rack in the baking sheet. Rub with spice mix and let rest at room temperature for 30 minutes. Preheat oven to 450 degrees. Before cooking drizzle olive oil over turkey and roast for 1 hour or until the temperature of the thickest part of the breast reaches 160 degrees. Remove from the oven, tent with foil and let rest for 30 minutes (during this time the bird temperature will reach 165 degrees and thighs should be 175 degrees).

Carve and serve.

NOTES: I took the back, wing tips, neck and giblets, covered them with water and simmered them for about an hour. I then used the broth for both the stuffing and gravy. I also cooked the stuffing in the oven, in a baking dish, uncovered, with the turkey. They finished up about the same time.

The next time I make this, I would forego the metal rack and instead use a roasting pan and place the bird on a bed of carrots, celery and onion. With the shorter cooking time, the flavor could use the boost. I do feel this is a great technique for wood grilling or smoking.

More Recipes: We have a bunch, a peck, a bushel, of Thanksgiving recipes, including my favorite Upside-Down Cranberry Cake (here), No Boil Mashed Potatoes (here), and Non-Traditional Sides (here), click on this link for all the other recipes or search by name or ingredient in the search box at the bottom of the blog.

Have a safe and Happy Thanksgiving!  – TaMara

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Really Quick Dinners: Pasta Rustica

Scrolling through my recipes looking for ones I pulled together by rummaging around the pantry, freezer and refrigerator and came up with this one. Quick, easy and versatile.

Pasta Rustica

  • 9 oz pkg. fresh linguine pasta
  • 4 Roma tomatoes
  • 1 green or red pepper
  • 4 green onions
  • ½ tbsp crushed garlic
  • 2 tsp dried basil
  • ½ cup olive oil
  • Optional: ¼ lb sliced pepperoni or ¼ lb cubed turkey

saucepan, large skillet

Fill saucepan with water and bring to a boil.

Chop tomatoes, pepper and green onions (use greens and whites).  Heat oil in skillet, add onions, garlic and pepper, sauté until onions are golden, careful not to let garlic burn.  Add pepperoni and turkey.  Let simmer on medium to low medium heat.

Add pasta to water while ingredients simmer in skillet.  Cook according to pkg. instructions.

Once pasta is al dente, add tomatoes to skillet, sauté 1-2 minutes. Using a slotted spoon or pasta spoon, transfer pasta to skillet, letting most of the water drain before transferring. There should be just enough water on the pasta to create a nice sauce. If it seems too dry, add a few spoonfuls of the pasta water. Stir and serve with grated Parmesan.



 

I Really Like Pizza Pie

DSC_0876 (1600x1060)Mrs J thought pizza would work for her dinner today.  We had all that turkey from yesterday’s project so we went with that for a topping.  White pizza sounded better with turkey than anything else so we went that route. DSC_0871 (1600x1060)I had good luck with the Prairie Gold flour the local Amish store carried so we went that way again, going half and half with white bread flour.  The dough recipe is not too involved: 1 cup PG flour, 1 cup bread flour, 1 cup warm water, 2 Tablespoons of olive oil, 2 teaspoons sugar, 1 teaspoon of salt, and 1 packet of instant yeast (2-1/4 t).  I let the bread machine make the dough while we made a trip to town.DSC_0873 (1600x1060)I like to brush the crust with olive oil but I had a little garlic butter left over so I warmed that, added a little oil, and brushed it on, sprinkling kosher salt after.  I gave it another coat halfway through baking when I opened the oven to spin the pan 180.  To a basic  white sauce I added provolone and Parmesan, folded in blanched broccoli and cubed turkey meat and spread that over the crust, adding thin sliced red onions, more turkey, and a good sprinkle of Parmesan atop everything before sliding it into a 375 oven.