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Posts Tagged ‘gravy’

I know I haven’t blogged in a while, but for all of my faithful reader (I know there’s just one of you), here’s what I made for Thanksgiving last night. We decided to stay home and just have a quiet dinner and I didn’t want to just roast a turkey breast, so I did something a little different. I made Turkey Paillard. Now, I did have to include a couple of the traditional (I say traditional, yet turkey wasn’t even served at the first Thanksgiving meal) ingredients on the plate being sweet potatoes and cranberries. Otherwise, I kept it pretty simple.

The first thing I did was make the stuffing for the paillard. I used about 3oz of baby spinach, 3.5oz of shimeji mushrooms, 3oz of oyster mushrooms, about 1/4 onion diced, 3oz of goat cheese, and three cloves of garlic minced (didn’t make it in the photo).

In my hot pan I poured in a couple of tablespoons of peanut oil and sweat down the onion and garlic for about 7 minutes. Then, I tossed in the mushrooms. Once the mushrooms were in I decided to add a sprig each of rosemary and thyme to add some depth to the flavor. As the shrooms were softening, I decided that some butter would be a good idea, which it was. I added a tablespoon and then seasoned with salt and pepper. When the shrooms were soft, about 5 minutes or so of cooking with the butter, I added the spinach and cooked that down just until it wilted, about 2 minutes. I removed the rosemary and thyme and then let the mixture cool down.

For the turkey I used 1 cup of chicken stock, some rosemary, thyme, and a 1lb turkey tenderloin that I butterflied open.

I opened up the turkey and spread the mushroom and spinach mixture all over the inside, leaving about a half-inch border around the edges. Then I put chunks of the goat cheese all over that.

I rolled it all up and tied it with some kitchen twine, then seasoned it all over with salt and pepper. I will say this, it may be the ugliest rolled piece of fowl in the history of Thanksgiving. However, it was so ugly that it had to taste good! I simply put too much stuffing in, but hey, it’s Thanksgiving, you’re supposed to be glutinous.

I heated up my pan, poured in a few tablespoons of olive oil, and gently placed the turkey in. Had I done a better job tying the turkey I would have turned it so that the outside seared all over. I didn’t want it to fall apart though, so I just poured in the chicken stock and tossed the herbs on top. Once the stock was boiling I turned the heat down to low, covered the pan, and let it simmer for about 30 minutes.

While the turkey was cooking I whipped up my two sides. One was a simple pureed sweet potato. I simply steamed two sweet potatoes cut up in cubes for about 15 minutes and then blended them in my little hand blender with a few spoonfuls of the turkey’s cooking liquid.

The other side was pan roasted haricots vert with onion and dried cranberries.  I used a handful of haricots vert, about 1/4 onion thinly sliced, and a handful of dried cranberries.

I heated up my saute pan over med-high heat and poured in a couple of tablespoons of olive oil and then added the haricot vert and onion. I let them cook for about 10 minutes until the onion became slightly carmelized and then added the cranberries along with some salt and pepper. A few more minutes and this dish was ready.

When the turkey was done I set it aside and tented it with foil. I took 2 tablespoons of butter cut into smaller pats and added them one at a time to the chicken stock that the turkey cooked in with the heat turned up high. Well, first I removed the rosemary and thyme sprigs. As the sauce reduced a little more I added more butter until I had a nice, silky gravy to spoon over the turkey.

That was all. A very simple Thanksgiving dinner for two. It didn’t take a ton of time to cook, I didn’t have a ton of clean-up afterwords, and it was much better than a regular old roasted bird. In fact, Yuki even commented that this was the best tasting turkey she’s ever eaten. I noticed that she didn’t say the best looking.

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The only other meal worth blogging about from our trip last week was our final dinner. We used Las Vegas as our start and stop point simply because the cheapest flights were to Vegas and we were able to make a nice circle out of there. Anyone who knows me has heard me tout the brilliance of Mike Mills’ ribs. He’s the owner of 17th Street Bar and Grill in Murphysboro, IL. When my mom and step-dad attended law school at SIU they turned me on to his ribs. He’s a 5 time rib champion of the Memphis in May BBQ contest, 2 of those times also taking the Grand Champion trophy. Bon Appetit Magazine has him ranked right at the top of BBQ Ribs. For whatever reason, he opened up 3 locations in Vegas and named them Memphis Championship BBQ. I was looking forward to those ribs to close out the trip ever since we booked the flights.

We started off with a jar of beer each and some rolls with honey butter.

Slabs and half slabs of ribs each come with two sides. We quickly realized that it’s cheaper to share a slab and then order two extra sides, which still turned out to be a bit too much food for us. Also, the sides aren’t all the same price. So, we included fried okra and steamed vegetables with the slab since they were the two most expensive and then added an order of mashed potatoes and, what BBQ meal is complete without them, baked beans. The okra came with a dipping sauce made with Mike’s famous Magic Dust, a spice blend recipe handed down to him from his grandmother. The vegetables were simply a mixed bowl of steamed vegetables. The potatoes had bacon them as well as Magic Dust in the gravy. And the baked beans also had bacon as well as his BBQ sauce.

On to the ribs. A nice full slab of slow-smoked baby backs. We got there at about 9:30 at night and our ribs were probably at their peak about 6:30-7ish. They were slightly dry, but still fantastic! Still better than any other rib you’ll get at a restaurant. We devoured those meat popsicle about as well as any vulture could. MMMMMMMM!

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