Monthly Archives: November 2014

Spicy Cranberry Salsa

Spicy Cranberry Salsa

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Recipe Source: courtesy of Food Network Kitchen
~ For Food Network Magazine
Total Time: 32 min
Prep: 10 min
Cook: 22 min
Level: Easy

12-ounce bag of fresh or frozen cranberries
1 cup sugar (+ extra to taste)
1 strip orange or lemon zest 
2 tablespoons water
1 thinly sliced jalapeno
1 tablespoon lime juice 
1 teaspoon honey
1 teaspoon salt
Pepper to taste
2 tablespoons chopped cilantro.
Directions

Empty a 12-ounce bag of fresh or frozencranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Chop 1 cup raw cranberries in a food processor and add to cranberry sauce. Stir in 1 thinly sliced jalapeno, 1 tablespoon lime juice and 1 teaspoon each honey and salt. Let cool to room temperature. Just before serving, add 2 tablespoons chopped cilantro.

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Dry Brined Turkey With Classic Herb Butter

Dry Brined Turkey With Classic Herb Butter

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Source: Recipe courtesy of Food Network Kitchen For Food Network Magazine
Total Time: 3 hr
Prep: 2 hr
Cook: 1 hr
Level: Easy

Ingredients

1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
Kosher salt
1 tablespoon sugar
Freshly ground pepper
2 sticks unsalted butter, softened
2 tablespoons chopped fresh parsley
1 tablespoon dried sage
1 tablespoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon ground cloves

Directions

Cook’s Note: This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird.
Unwrap the turkey and remove the neck and giblets(reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugarand 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A drybrine is a good choice if you’re short on fridge space.)

Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let theturkey stand 30 minutes at room temperature before roasting.
Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.Photograph by Yunhee Kim