Tuscan Grilled Whole Turkey

Tuscan Grilled Whole Turkey
Yield: 15 -20 Servings

Ingredinets

For the Brine
1 1/2       Gallons Water
1 Cup      Packed Light Brown Sugar
1 Cup      Kosher Salt
3 Tbsp.   Hartz Seafood & Poultry Seasoning
1 Bunch  Fresh Thyme
1 Bunch  Fresh Rosemary
6 each     Garlic Cloves – Sliced
4 each     Lemons – zest (reserve the zested lemons for below)

For the Turkey
1 each       Whole Turkey (15 to 20 Pounds) – Giblets Removed
1 Bunch    Fresh Thyme
1 Bunch    Fresh Rosemary
1 each       Yellow Onion – Chopped
10 each    Garlic Cloves
4 each       Lemons from above (1 cut into 8 chunks, 3 cut in half)
2 Tbsp.     Olive Oil
1 Tbsp.     Black Pepper
3 Tbsp.     Hartz Seafood & Poultry Seasoning

Procedure

  1.   Combine the water, brown sugar, salt, and the 3 Tbsp. Hartz Seafood & Poultry Seasoning in a large pot.  Bring to a boil then remove from heat.
  2.   Add the 1 bunch of thyme, 1 bunch of rosemary, 6 garlic cloves sliced, and the zest from the 4 lemons.
  3.   Mix well and chill completely.
  4.   Once the brine is cold, add the turkey and brine for about 10 to 12 hours.
  5.   Remove the turkey, rinse off and pat dry.
  6.   Light a charcoal BBQ. (You can use a gas BBQ, just prepare it to cook indirectly)
  7.   Stuff the turkey with the 1 bunch of thyme, 1 bunch of rosemary, yellow onion, garlic cloves, and the lemon chunks.
  8.   Drizzle the chicken with olive oil and sprinkle the 1 Tbsp. black pepper and 3 Tbsp. Hartz Seafood & Poultry Seasoning all over.
  9.   When the coals are hot, arrange them on either end of the BBQ to cook indirectly.
  10. Place the turkey breast side down for 1 hour.
  11. Flip the turkey over so the breast side is up and drizzle with one of the lemons that are cut in half.
  12. Cook for about an hour more or until the internal temperature is 160 degrees F.
  13. Remove the turkey from the grill, drizzle with another lemon, then cover with foil and allow to rest for about an hour.
  14. Cut the turkey off the bone and place on a platter, squeeze the last lemon over it and serve.

One Year Ago

Hartz Spice made it’s debut this time last year with it’s dramatic new look with the help of Creative Designer, Don Woodward of Ideawave (www.ideawave.com).  It all started with the best ingredients then it was mixed with the best design.

Once again Hartz Spice will be at the Sunset Athletic Club for their annual Holiday Craft Fair from 9:00 am to 8:00 pm on Wednesday November 14th

Hope to see you there!

Charles

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Sunset Athletic Club
13939 NW Cornell Rd.
Portland
503-645-3535

Caprese Skewers

Caprese Skewers
Yield: Six Servings

Ingredients
2 Tbsp.      Greek Taverna Blend
2 Tbsp.      Water
2 Tbsp.      Dijon Mustard
1 Tbsp.      Honey
1/4 Cup     Balsamic Vinegar
1/2 Cup     Olive Oil

As Needed     6 Inch Skewers
1 Pint              Cherry Tomatoes
1 Bunch          Basil – Torn into 1 Inch Pieces
1 Log               Fresh Mozzarella – Sliced & Cut into Cubes
As Needed     Cracked Black Pepper

Procedure
1. Mix the Greek Taverna Blend and water together in a mixing bowl.
2. Mix in the Dijon mustard, honey and balsamic vinegar.
3. Whisk well.
4. While whisking, slowly add the oil until combined.
5. Set the dressing aside.
6. Prepare the skewers by adding a cube of fresh mozzarella, followed by a basil leaf, followed by a cherry tomato.
7. Drizzle a little of the balsamic vinaigrette over the the skewers.
8. Top with some fresh cracked black pepper.

Blackened Ribeye with Gorgonzola Cheese

Blackened Ribeye with Gorgonzola Cheese
Yield: 4 Servings

Ingredients
4 each        Beef Ribeye (Cut 1 Inch Thick)
4 Tbsp.      Hartz Black Bayou Blend
1 Cup          Crumbled Gorgonzola Cheese
Procedure

  1. Heat a grill to high.
  2. Season the steaks on both sides with the Hartz Black Bayou Blend.
  3. Grill the steak turning once on the same side to get the checkerboard pattern.
  4. Flip the steak over and turn it once to get the checkerboard pattern on that side.
  5. Check the temperature using an instant-read thermometer. When it is about 20 degrees away

    from your desired temperature add the Gorgonzola cheese.

  6. Place the lid on the grill to help it melt the cheese.
  7. Check the temperature again. Remove from the grill when it reaches the desired temperature.
  8. Set on a plate and tent with aluminum foil for about two minutes.
  9. Serve and enjoy.

Tasting Tomorrow at the Orenco Station Farmer’s Market

Grilled Walla Walla Sweet Onions with Tomatoes, Fresh Basil, and a Balsamic Greek Vinaigrette

Today I was inspired when traveling through Walla Walla Washington to make tomorrows tasting.  I picked up some sweet onions from a small stand alongside the road.  They were just picked a couple of days ago.

Ingredients
5 each    Walla Walla Sweet Onions – Sliced
3 Tbsp.  Olive Oil
1 Tbsp.   Hartz Greek Taverna Blend
5 each    Roma Tomatoes – Seeded & Diced
10 each  Leaves of Fresh Basil – Chopped
1/4 Cup  Balsamic Greek Vinaigrette (see Farmer’s Market Salad with Balsamic Greek Vinaigrette below)

Procedure
1. Heat a grill on high.
2. Season the onions with the olive oil and the Greek Taverna Blend.
3. Grill the onions until slightly charred.
4. Allow the onions to cool.
5. While the onions are cooling combine the remaining ingredients in a bowl and toss well.
6. When the onions are cool, toss in the tomato mixture and mix well.
7. Serve at room temperature.

Note
* This would be great served over steak, chicken, or fish.

Hartz Spice Recipe Contest

Excited for another recipe? We are, too! We’re calling on all you amateur chefs to enter our Show Your Independence! cooking contest (running TODAY through July 4th).

How to enter?
– Post your favorite dish that uses a Hartz Spice blend on our Hartz Spice wall through Wednesday, July 4th.
– The person whose recipe has the most ‘likes’ will win our GRAND PRIZE: All seven Hartz Spice blends!
– The runner-up will receive three blends of their choice.

This contest will take place entirely on Facebook, so once you’ve posted your recipe, share it with your friends…and don’t forget to ask them to vote for you!  Post your recipe on:  http://www.facebook.com/HartzSpice

Happy cooking!

Grilled Mediterranean Relish

Grilled Mediterranean Relish
Yield: 1 Quart

Ingredients
1/2 Bunch  Fresh Asparagus
1 each          Red Onion – Sliced
3 fl. oz.       Olive Oil
2 Tbsp.       Hartz Greek Taverna Blend
8 each         Roma Tomatoes – Seeded & Diced
2 each         Roasted Red Bell Peppers – Diced
4 oz.            Fresh Mozzarella – Diced
4 fl. oz.       Greek Balsamic Vinaigrette (see Farmer’s Market Salad with Greek Vinaigrette below)
4 each         Fresh Basil Leaves – Chiffonade

Procedure
1. Heat a grill to high.
2. Season the asparagus and red onion slices with olive oil and the Greek Taverna Blend.
3. Grill the asparagus and red onions until slightly charred.
4. While the asparagus and onions are cooling down toss the tomatoes, roasted peppers, and mozzarella in a bowl.
5. When the asparagus and onions are cool dice them and toss them into the bowl with the tomatoes.  Toss well.
6. Add the vinaigrette and mix well.
7. Garnish with the basil
8. Serve at room temperature.

Note:
* This relish will go well with chicken, fish, and pork.
* This also works well as a dip served with chips or topped on a salad.