Cherries Part 2 - Turkey Cherry Chili

I just noticed my last post didn't have a title. That sucks.  I could have come up with something catchy and alliteration-y like all my pumpkin posts.  Cheery Cherries?  Cherry Chow?  Cherries for Chomping.  That's the one.  Let's just pretend I called it that!

This recipe kind of started out as a joke.  Mondays tend to be "crock pot" day in the house, and I was looking at what I had on hand and what I could make with it, and with cherries, and this just sort of developed.  Even after I decided I was actually going through with it, I wasn't sure that it was going to work.  I called my husband on the way home from work (a bad day at work, on top of that) to ask him to open up the crock pot and make sure what was cooking was actually food.  There was, in my opinion, a good chance that I was stopping at Gold Rush Chicken on my way home.  (BTW, fellow Milwaukeeans, Gold Rush is the best chicken in the whole world.  Quite possibly the only restaurant I have endorsed so far on this website.  It is not good for you.  I'm sure they're not buying local chicken.  You will probably regret it the next day.  But SO good!!!  Make sure you put the bag the chicken comes in into a plastic bag before putting it in your car, or you will have a grease stain on your car seat!)

But it was food.  It was good food!  It was good, hearty, Wisconsin-y food.  I'm really pretty damn proud of how good it is.  A good entry for the contest... except that it didn't taste like cherries.  And, again, I feel like, as on Iron Chef, cherries need to be the star of the show.

So try this.  Don't be afraid of it.  I promise.  It's not as weird as dandelion soup.  None of the ingredients are weeds.  It's a good meal for a cold winter night.  Or, really, a not that cold winter night because it's been pretty warm this winter!

I used butternut squash in this because I don't like beans.  And as far as I'm aware there aren't any WI grown kidney beans.  But I'm sure you could use your favorite beans in place of (or in addition to) the squash.

In my mind, this needed more heat.  My friend Denise (who I do refer to as "Wimpy Spice" because she can't stand anything spicy) thought it was perfect.  I'm pretty sure I will make it again, and when I do I will probably chop up one of the Thai chilies to add some heat.

Turkey Cherry Chili 

• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 1 lb ground turkey
• Salt and freshly ground pepper
• 4 cloves garlic
• 1 lb butternut squash, cut into 1/2 inch cubes
• 1 cup Cherryland's Best Dried Cherries (you should hear how sarcastic that sounds in my head.)
• 1 pt homemade (or store bought) chunky spaghetti sauce
• 2 cups Cherryland's Best Tart Cherry Juice
• 2 Thai chilies, whole

In a large frying pan over high heat, or crock pot on "brown"setting,  heat up oil and brown onion for about 5 minutes.  Add turkey, season with salt and pepper, and brown for an additional 5 minutes, stirring constantly.  Add garlic, and continue to cook for 2-3 more minutes.  Transfer to the crock pot, if not already there.  Add squash, dried cherries, spaghetti sauce, and cherry juice, and stir to combine.  Cook on low for 6 hours.

Remove whole chilies before serving. 

I served this over elbow noodles.  I was pretty excited to find there's an organic pasta company in Chicago (less than 100 miles!) who make elbow noodles and tri-colored rotini.  This probably wasn't necessary, but I like pasta in my chili.

This was really thick. If you like a soupier chili, add two cups of turkey or chicken stock.

Fourth and Final Christmas

Sorry Mom.  Sorry Dad.  Sorry other mom and dad.  Sorry step parents and step siblings and whomever else might be offended.  But Christmas #4 was my favorite.

Christmas #4 was the day after Christmas (so I'm only two days behind, if you're counting), and was spent in the company of my best friend Shana, who lives in New York, her friend Chris, and Jeff and my couple friend Denise and Scott.  I didn't worry about cleaning my house.  I didn't worry about being fancy.  Heck, Shana and Chris are vets, so I didn't even have to worry about my pets running amok because they're over all that.

And I got to make a turkey.  For those of you who don't memorize my every post, I have been jonesing to make a turkey since watching far too much Food Network/Cooking Channel at Thanksgiving.  And I even complained about not having the room/time to throw a turkey related dinner party.  Shows what I know!  Just another example of how you can't believe EVERYTHING your read on the internet.  Just stuff you read on Wikipedia.  That's all that's for sure true.

It was overall a successful evening, with just one minor flaw.  That being, I may have almost burned down my house.  I'm not sure.

I used a combination of two Alton Brown turkey recipes - brined and butterflied.  More specifically, I used the second recipe for dry brined, butterflied turkey, but instead of doing a dry brine I did a traditional brine.  Unfortunately, the recipe calls for placing the bird directly onto the oven rack of a 425 degree oven.  Of course, you put a pan below to catch the drippings, but you're still left with turkey fat dripping down, sizzling, and creating a lot of smoke.  A LOT of smoke.  Really.  I don't know if I did something wrong (the recipe does call for you to put root vegetables into the roasting pan under the turnkey, but I don't see why this would reduce the level of smoke.)  I suspect that Alton's fancy on camera kitchen and oven are both larger, better, and more well ventilated than mine, because we definitely had to open up all the windows and take down the lower level smoke detectors (hmm... have I put those back up yet...?  Better check on that).  In a moment of panic I even transferred the turkey from the oven rack into the actual rack of my roasting pan - hoping that this would cut down on the smoke building up inside my oven.  I don't think it did.  Really, the only thing that did anything was reducing the heat - which thankfully the recipe called for after 30 minutes.  So, I don't know if I did something wrong, or if my kitchen just isn't set up for that kind of thing, or if that was just what was supposed to happen.  Regardless, it was just a little bit of too much exciting.  The turkey was absolutely perfect, moist, browned, crispy skinned, and delicious, but I'll still think twice before trying that technique again.

We had pasta instead of potatoes because I am sick of potatoes, and because Shana mostly just eats pasta (not just as a substitute for potatoes.  Like, that is all she eats.  Like a small child.)  Plus I look for any opportunity to have this conversation:

"Do you like the pasta?"
"Yes, it's very good."
"I made it myself."
"What, like the sauce?"
"Well, yes, the sauce, but also the actual pasta."
"What?? You make your own pasta?"
"Why yes, I do.  I'm fancy."

And... scene.

Having really gotten pasta down, it is now quite easy.  Using my stand mixer, I let the dough kneed for a long time, but I don't have to do anything.  This time, I actually kneeded the dough while in the shower.  Now that's multitasking!

The pasta recipe I used was actually a modification of a Giada De Laurentis recipe, which is unusual because I don't really care for her.  She has far too many teeth.  But it worked out well, too, because we ended up watching Giada before dinner - mostly with the sound off making fun of her reaching for bowls that were just slightly out of her reach.  If you've seen the show, you'll get it.

Some of the reviews for this recipe said it was grainy and bland.  I'm not sure if the modifications I made prevented this, or if other people just overcooked the sauce, but I had no problems with consistency, and the six of us polished all of this pasta off as a side dish.  There could have been more.  It may have been the first time that I didn't make way too much food.

I like the wings!!!

Brined, Butterflied Turkey:

For the Brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 tbsp black peppercorns
• 1 1/2 tsp allspice berries
• 2 1 inch chunks fresh garlic
• 4-5 large cloves garlic - smashed
• 2 bay leafs
• 3 sprigs rosemary
• 1 gallon plus more ice cold water
• Ice cubes

For the Turkey:

• 1 12 lb (ish) Turkey - thawed
• 3 sprigs rosemary
• 3 garlic cloves
• 1 lemon peel, pith removed
• 1 stick butter, cut into 1 inch chunks

In a large pot, or cooler, or whatever (my dad uses a garbage bag.  I think that's gross.  I used my canning pot) combine all brine ingredients except ice and stir to combine and dissolve salt.  Add turkey (just the turkey.  Remove any reject bits from the cavity of the turkey, if included, and reserve for stock).  Add ice and additional water to cover turkey.  Store in a cold place (back porch, garage, etc) for 8 to 16 hours.

Remove turkey from brine and discard brine, with the exception of rosemary sprigs.

Rinse turkey inside and out with cold water, and dry thoroughly. 

Butterfly turkey by removing back bone using a sharp kitchen shears or heavy knife.  Reserve back bone for stock.  Place turkey cut side down on a large cutting board, and push down firmly until breast bone snaps and the turkey flattens slightly.

Pre-heat oven to 425 degrees.

In a food processor, combine rosemary, garlic, and lemon peel, and process until minced.  Add butter and process until well combined.  Rub the butter into the skin of the turkey (this will only work if the turkey is actually dry).

If you're feeling bold, place the turkey (cut side down) directly on the oven rack above a large roasting pan.  Or, for the less brave, use a rack inside of a roasting pan.  Tuck the rosemary sprigs from the brine into various folds in the turkey.

Bake at 425 for 30 minutes.  Then reduce the heat and bake at 350 degrees until the internal temperature of the turkey reaches 155 degrees - an additional 40 to 50 minutes.  Allow to rest 30 minutes before slicing.


Fettuccine Bake

• 1 lb fresh fettuccine pasta
• 2 cups grated white cheddar cheese
• 1 cup grated Romano cheese
• 1 cup sour cream
• 1 cup heavy cream
• 1 1/2 tablespoons fresh chopped rosemary leaves
• 1/2 tsp salt 
• 1/2 tsp freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until not quite al dente, stirring occasionally. 

In a large bowl combine the remaining ingredients. Gently toss with the pasta until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish. At this point, you can cover the pasta and store in the fridge until ready to bake.  Let sit at room temperature for 30 minutes before baking.

Bake at 375 degrees until golden on top - about 25 minutes.  Let sit for at least 5 minutes before serving

Quick Recipies

Very, very, VERY early tomorrow morning I am leaving for the Mecca of Locavore-ness: San Fransisco.  Not for locavore type activities.  In fact, I'm fairly certain I won't have time to eat!  I will be filming the next FatChanceBellyDance video, which I cannot express how honored I am to be in the video, and excited and all sorts of crazy emotions that I don't even know how to feel.  But I think it's going to be a very long, exhausting weekend and I'm not even bringing my laptop with.  So here are some recipes to hold you over.

These recipes got "forgotten."  They weren't interesting enough to have their own story, but are still good and quick to make!

Grilled Turkey Wing with Sauteed Spinach and Mushrooms and a Baked Potato:

This is a Jeff style meal: Meat, Potato, Vegetable!

Serves 2:

Total Time: 30 Minutes

• 2 turkey wings (L)
• Salt
• Garlic Powder
• Onion Powder
• Butter (L)
• 1/4 clove garlic, minced (L)
• 1 large bunch spinach (L)
• 1/4 lb mixed wild mushrooms (L)
• Fresh ground pepper
• 2 baking potatoes (L)

Bake potatoes in your preferred method.  I prefer microwaving for about 10 minutes.

Season wings generously with salt and pepper.  Grill over medium high heat for about 20 minutes, turning once.

In a large frying pan, melt 1 tbsp butter.  Add garlic, and saute for about 3 minutes.  Add mushrooms to pan and season with salt and pepper.  Allow to cook until mushrooms soften, release most of their liquid, and liquid has evaporated.  Remove from heat and add spinach to pan.  Cook, stirring constantly, until spinach is wilted.  Season with additional pepper.




Grilled Bok Choy, Elk Steak, and Potatoes
(This is a Kate style meal - Meat, Vegetables, and Potatoes... with a twist!)
Active time: 30 minutes
Total time: 45 minutes

• Fingerling or red potatoes (L)
• 1 tbps Olive Oil
• 3 tbsp butter
• 1 bunch bok choy, pulled apart and washed (L)
• 2 small elk steaks (or any other meat) (L)
• Salt
• Pepper
• Garlic Powder
• Onion Powder

Preheat grill.

Cut potatoes into halves or quarters depending on their size.  Toss with olive oil and season with salt and pepper. In a grill basket, grill potatoes over medium heat, tossing regularly, for about 25 minutes or until soft.

Meanwhile, melt butter in a small microwavable bowl.  Brush both sides of the bok choy with the butter, and season with salt.  Set aside.

Season steaks with salt, pepper, garlic, and onion powder.  Grill over medium high heat, for about 5 minutes per side, or until they are as done as you want them to be.

While steaks are resting, turn grill up to high and grill bok choy for about 3 minutes on each side, until stems are softened and leaves are crispy.  I have found that the back of my grill is a bit hotter than the front, so I put the stems towards the back so they get done before the leaves char off.  If you are using a gas grill with multiple burners, you could also set one to high and one to medium, and put the leaves across so the stems are over the hotter area.

Mozzarella and Sage Stuffed Chicken Breasts

This is a summer time staple at my house, because it is super easy and delicious!
Active time: 10 minutes
Total Time: 30 minutes
Serves 2

• 2 boneless, skinless chicken breasts (L)
• Salt and Pepper
• Garlic Powder
• Onion Powder
• 8-10 sage leaves, whole (L*)
• 1 8 oz ball fresh Mozzarella (L)

Preheat grill to Medium-High heat.

Make sure chicken breasts are 100% thawed, or this will be harder.  Carefully, butterfly the chicken breasts: Slice chicken breasts down the length of the side of the breast, almost to the end but not all the way through, so the breast opens up like a book.  Season the chicken breast inside and out with salt, pepper, garlic and onion powder.

Open up the chicken breasts so the two "insides" are showing, and what originally was the "outside" of the chicken breast is facing down.  On one half (what will become the "bottom" half) lay 4-5 sage leaves per breast, depending on the size of the chicken breast and the sage leaves.  Thinly slice the Mozzarella, and lay that on top of the sage leaves, trimming to match the bottom half of the chicken breasts.  Fold the top half over the mozzarella, and use a tooth pick to hold the breasts closed (it should now look like the original chicken breast, except with sage and mozzarella stuffed in the middle!)

Grill over medium high heat, until cooked through, about 8-10 minutes on each side.

I served this with couscous, prepared using the manufacturer's directions, mixed with chopped leftover bok choy from the recipe just above this one (Grilled Bok Choy, Elk Steak, and Potatoes)

Turkey Meatloaf - kind of a flop...

I am not a chef.  Let's be clear about that.  I like to cook and I think I'm pretty good at it, but I have no formal training.  So things are bound to go wrong.  Turkey meatloaf in itself sounds like a risk.  Turkey = Dry; Meatloaf = yuck.  But the reviews on epicurious.com were all pretty encouraging. 

This dinner wasn't terrible by any means.  We didn't have to order pizza and Jeff even went back for seconds.  The turkey was very moist, the mushrooms added good texture, and it was REALLY easy to prepare - about 15 minutes not including baking.  It just didn't have anything special in the taste department.  And now I'm left with the difficult decision of scrapping it all together, or trying again and possibly failing again.

Overall, the main problem was that it just needed "more."  More spice, more flavor, and a touch of acid.  But I'm not sure what specifically to add.  Lemon zest?  Capers?  I can't find either of those things locally...

Also it wasn't very pretty... which is why there is no picture.  Instead, enjoy a picture of the lovely local WI adult beverage we had with dinner:

DELICIOUS!!

So, I am up for any and all suggestions on how to make this better.  Please leave suggestions in the comments.  If I get one suggestion, I promise to re-make the recipe giving that suggestion a try.  If I get two suggestions, I will be crazy excited, and will try to try both of them, or combine them into one mega suggestion.  If I get more than two comments I will probably pee myself.

Turkey Meatloaf with Mushrooms:

• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 2 cups 1/3-inch cubes crustless day-old bread
• 1/2 cup white wine
• 1/2 cup milk
• 8 ounces sliced mixed mushrooms
• 2 large eggs, lightly beaten
• 1/4 cup minced chives
• 1 tsp dried thyme
• 2 teaspoons coarse kosher salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 pound ground turkey breast

Preheat oven to 350.  Brush 8 1/2 x 4 1/2 x 2/13 loaf pan with olive oil.

Toss bread with milk and wine in a large bowl.  Let stand until liquid is absorbed and bread softens - about 10 minutes.  Mix in all other ingredients except turkey.  Add turkey and mix until just blended.

Transfer to pan.  Bake for 1 hour 25 minutes, or until cooked through.  Let rest 15 minutes before serving.

Turkey Wing As Big As My Head, and a Recap of the Week

One full week down!  I'm feeling pretty successful.  I cheated a little, but I feel okay about it, and I tried some new things.  Dinner last night was grilled turkey wings.  Nothing fancy... I can't say that I can tell the difference between a local turkey wing and a store bought one specifically, except the ones from the farmer's market were huge!  No real recipe, I just seasoned them with salt, onion powder, and garlic powder and grilled them up!  The side dish was pretty impressive, though:

Grilled Winter Vegetables

• 1 large sweet potato, peeled and cut into 1/2 inch thick slices (this was not local, but I have several in my pantry and I need to eat them up before they go bad.)
• 2 medium turnips, ends chopped off and cut into 1/2 inch thick slices
• Mixed mushrooms, ends cut off and washed (I was my mushrooms.  Some people think that's bad.  Do what you want.)
• 1Tbsp red wine vinegar
• 2 Tbsp finely chopped red onion
• 1 large clove minced garlic
• Kosher Salt
• Smoked Paprika
• Cayenne Pepper
• Olive Oil

Place sweet potatoes in a small pot and cover with cold water.  Bring to a boil and cook until they just start to soften.  The point here is just to get them started cooking, since they need a lot less time than the rest of your vegetables on the grill.  Once they're slightly softer, drain the water and transfer the potato slices to a bowl of ice water to stop the cooking.

In a small bowl, combine the vinegar, onion, garlic, salt, paprika, and pepper.  I used just a sprinkle of both the paprika and pepper, but if you want these spicier you could certainly add more.  Slowly, whisk in olive oil to combine.

Mix turnips, potatoes, and mushrooms in a large bowl.  Pour olive oil mixture over the vegetables and stir to coat them.  Grill on medium high heat until mushrooms and sweet potatoes are cooked through and turnips are crispy.

I actually thought this preparation of  turnips (which I have also never had before this week) was much better than the apple preparation from Wednesday.  The crispness and slight spiciness paired well with the smoother sweet potatoes. And I love mushrooms regardless.  I also only lost TWO turnip slices to the grill - which is really good for me.  I love grilling vegetables, but really suck at keeping them on top of the grill as opposed to down below the heating elements.  I need one of these or something to that effect.

Overall, though, I feel this was a successful first week.  Here is my recap:

Things I used that weren't local, but that I already had in my house (so I don't think they should count against me...):

• Olive Oil
• Brandy
• Wine
• Tomato Paste
• Flour
• Spices
• Worcestershire Sauce
• Fresh Ginger
• Boxed pasta
• Raspberry Blush Vinegar
• Dijon Mustard

Things I had to buy that were not grown locally:

• Shallots (from my local co-op)
• Garlic (from my local co-op)
• Apples
• Lemon
• Shrimp

Things I tried, that I have never eaten before, and would not have eaten had it not been for this challege:

• Herring
• Turnips
• Elk ring bologna

The first list looks pretty reasonable to me.  There are things that I simply cannot get in WI, and that I know I can't live without.  I'm sure I can get the second list down a lot as soon as things start growing again... and the third list is only going to continue to grow!