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Saturday, August 18, 2012

Bobby Flay Recipes

Bobby Flay Recipes - Red chile-tangerine glazed turkey

Red chile-tangerine glaze
3 cups tangerine juice
2 cups red wine vinegar
2 cups sugar
1/4 – 3/4 teaspoon chile de arbol powder (depending on how spicy you like it)
1 22 pound whole fresh turkey, rinsed well and patted dry
1 1/2 sticks unsalted butter, slightly softened
Salt and freshly ground black pepper
2 carrots, diced
2 celery stalks, diced
1 onion, diced
Flat leaf parsley
8 cups homemade chicken stock or low sodium canned broth
Turkey stock
6 tablespoons unsalted butter
Turkey neck
Wing tips
2 carrots, peeled and cut into medium dice
2 stalks celery, cut into medium dice
1 medium onion, cut into medium dice
3 cloves garlic, chopped
Kosher salt and freshly ground black pepper
5 tablespoons flour
Pan drippings plus enough chicken stock to make 8 cups
1/2 cup reserved tangerine-red chile glaze, from above
Fresh thyme
Flat leaf parsley
Finely grated tangerine zest
For red chile-tangerine glaze: Combine juice, vinegar and sugar in a large saucepan, bring to a boil and cook over high heat, whisking occasionally, until reduced to about 2 cups and thickened to a glaze, about 30 minutes; season with salt and pepper; let cool slightly. Remove ½ cup of the glaze and reserve it for the gravy.

For the turkey: Preheat oven to 425 degrees F. Remove the turkey from the refrigerator 1 hour before roasting. Rub the entire turkey with the butter and season with salt and pepper. Fill the cavity with the vegetables and herbs. Put the stock in a saucepan over low heat.

Put a roasting rack inside of a large roasting pan and add 3 cups of the stock to the bottom. Roast the turkey for 30 minutes then turn the heat down to 375. Continue roasting until a thermometer inserted into the thigh registers 170 degrees F and the breast is at least 160 degrees F, about 3 to 3 ½ hours. During the first 2 hours, baste the turkey every 15 minutes with some of the remaining stock. During the last 30 minutes of cooking, brush the turkey with some of the tangerine glaze every 10 minutes. Remove from the oven to a cutting board, brush with more of the glaze and let rest for at least 20 minutes before carving. Strain any of the drippings into a measuring cup.

For turkey stock: Melt the butter in a large high sided sauté pan or saucepan over high heat. Add the turkey neck and wing tips and cook until golden brown. Add the carrots, celery and onion season with salt and pepper and cook until golden brown, stirring occasionally. Add the garlic and cook for a minute.

Add the flour and stir constantly until a golden brown color. Slowly whisk in some of the hot stock and continue whisking and adding more stock until smooth. Reduce the heat and cook until thickened and the flour taste has cooked out, about 10 minutes. Add the tangerine glaze to taste. Add chopped thyme, parsley, tangerine zest and season with salt and pepper to taste. Keep warm.

Serving Size
Serves 8

Recipe: Chorizo-cornbread dressing

1 1/2 cups stone ground yellow cornmeal
1/2 cup plus 1 tablespoon all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 1/2 cups well-shaken buttermilk
1 stick unsalted butter, melted
6 tablespoons unsalted butter
3/4 pound chorizo sausage, cut into small dice
1 large Spanish onion, cut into small dice
2 large stalks celery, cut into small dice
2 large carrots, peeled and cut into small dice
Salt and freshly ground black pepper
2 x Cornbread recipe, above, cubed (about 8 cups), staled
4 to 6 cups homemade turkey or chicken stock or low sodium canned chicken broth
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1/4 cup chopped fresh parsley
For the cornbread: Heat a cast iron dry skillet in the lower third of the oven while preheating oven to 425 degrees F. Whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt and pepper in a medium bowl. Whisk together the eggs, and milk in a small bowl. Add the wet ingredients and the melted butter to the dry ingredients and whisk until just combined.

Carefully remove the hot pan from the oven and spray the bottom and sides with cooking spray. Scrape the mixture into the pan and bake until lightly golden brown and a tester inserted into the center comes out with a few moist crumbs, about 18 minutes. Let cool slightly on a baking rack.

For the dressing: Melt the butter in a medium saucepan over medium-high heat. Add the chorizo and cook until golden brown, remove the chorizo to a plate lined with paper towels. Add the onions, celery and carrot to the pan with the fat, season with salt and pepper and cook until soft then stir in the chorizo. Place the cornbread in a large bowl; add the onion mixture and 2 to 3 cups of the stock. The mixture should be quite wet, if it appears too dry, begin adding the remaining stock, a half cup at a time. Stir in the sage, thyme and parsley and season with salt and pepper to taste. Scrape the dressing evenly into a buttered large baking dish (12 x 12 or larger) and bake in a 375 degrees F oven until set and golden brown on top, about 30-40 minutes.

Serving Size
Serves 8; Cornbread yields 1 9-inch round

Bobby Flay Recipes Rating: 4.5 Diposkan Oleh: Arm Aritn


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