Infuse a turkey with delicious flavor by tucking fresh herbs under the skin. Simply loosen the skin from the meat and slip in rosemary, sage and parsley. As the turkey roasts in the oven, the herbs will give off a fragrant scent and flavor.
Herb Roasted Turkey with Rosemary and Sage
10 -12 servings
6 fresh sage leaves, finely chopped
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley, finely chopped
1/2 stick unsalted butter, room temperature
Combine herbs and butter in a small bowl.
1 14-16 pound turkey
12 fresh sage leaves
6 sprigs fresh rosemary
6 sprigs fresh parsley
1 tsp sea salt
1 tsp freshly ground black pepper
2 tbsp olive oil
Position rack in bottom third of the oven and preheat to 325 degrees. Remove the turkey neck, heart and gizzard. Rinse the turkey inside and out, pat dry. Sprinkle main turkey cavity with salt and pepper.
Starting at neck cavity, gently loosen skin from breast, thighs and upper drumsticks. Spread herb butter under skin. Fill main cavity with sprigs of rosemary, sage and parsley. Tie legs together loosely to hold shape. Tuck wing tips under turkey.
In a large roasting pan fitted with a rack in bottom, place turkey breast side up on a rack. Rub outside of turkey all over with olive oil. Sprinkle with salt and pepper. Roast turkey until thickest part of thigh registers 165 to 170 degrees, about 3 hours. Transfer turkey to platter. Tent turkey loosely with foil, let rest 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan and juices.
2 tbsp butter
1/4 cup flour
2 cups chicken broth
Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat.
Heat butter in large saucepan over medium-high heat. Add flour and whisk until golden. Add degreased pan juices and 2 cups chicken broth. Bring to boil and whisk until smooth. Reduce heat and simmer until gravy is reduced to desired consistency, about 4 minutes. Season with salt and pepper.
Chili, like a stew, is a slow cooked meal where the flavors get better the more they simmer together. The distinguishing flavors of chili come from chili powder which is a combination of dried chili peppers, cumin, garlic, oregano, ground cloves and pepper.
1 Tablespoon olive oil
1 pound ground beef
1 pound stew beef, cut in chunks (or substitute cubed lamb)
1 large yellow onion, chopped
4 cloves garlic, minced
1 green pepper, chopped
1 jalapeno, finely chopped (optional)
2 19oz cans black beans, drained and rinsed
1 28oz can crushed tomatoes
½ teaspoon cumin
2 teaspoons to 2 Tablespoons chili powder
1 cup red wine (optional: Cote du Rhone or Cabernet Sauvignon)
In a large stockpot, heat the oil over medium-high heat. Add the ground beef and stew beef (or lamb). Brown on all sides, about 5 minutes. Add the onion, garlic, green pepper and jalapeno. Saute until onion is just tender, about 3-4 minutes.
Add the black beans, crushed tomatoes, cumin, chili powder and wine. Bring to a simmer and cook about 1 hour on low heat, or until chili flavors have come together and it is a stew like consistency. The longer the chili cooks the thicker it will be. If it gets too thick, add another 1/2 cup of red wine.
Grilled Chicken Salad with Creamy Vinaigrette
1 large head romaine lettuce, washed and chopped
3 plum tomatoes, sliced
1Z2 red onion, thinly sliced
1Z2 cucumber, peeled and thinly sliced
1 radish, thinly sliced
4 chicken breasts, grilled and sliced
On a large platter, arrange chopped lettuce, then add sliced tomatoes, red
onion, radish and cucumbers and top with grilled sliced chicken breasts.
3Z4 cup olive oil
1/3 cup white wine vinegar
2 T. sour cream
In a medium bowl, whisk together vinegar and sour cream. Slowly whisk in the
oil until combined. Drizzle over salad.
1 9-9 ½ pound prime rib beef roast (about 4 ribs), excess fat trimmed
1 Tbsp olive oil
1 Tbsp sea salt
1 Tbsp coarse ground pepper
Position rack in center of oven and preheat to 450 degrees. Place beef, fat side up, in large shallow roasting pan. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350 degrees. Continue to roast until thermometer inserted into center of beef registers 125 degrees for medium-rare, about 2 hours.
Transfer beef to a platter and let rest, covered loosely with foil, 20 to 30 minutes.