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.

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.

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.

 

 

Pistachio Crusted Halibut with Pear Chutney

Pistachio Crusted Halibut with Pear Chutney
Yield: 4 Servings

Pear Chutney
2 Tbsp.    Olive Oil
1 each      Yellow Onion – Julienne
2 Tbsp.    Minced Fresh Ginger
1/8 tsp.   Coarse Ground Black Pepper
1/4 tsp.   Kosher Salt
1/2 tsp.   Hartz Moroccan Moorish Blend
2 Tbsp.   Honey
2 Tbsp.   Seasoned Rice Wine Vinegar
1 Cup       Golden Raisins
2 each     Asian Pears – Diced
1/2 Cup  Chopped Italian Parsley

Chutney Procedure
1. In a large sauté pan heat the oil over medium heat and add the onion and ginger.
2. Continue to sauté, stirring often, until the onions are slightly caramelized, about 15 minutes.
3. Add the pepper, salt, Hartz Moroccan Moorish Blend, Honey, vinegar, raisins, and pears.  Sauté for another 10 minutes or until the pears have soften.
4. Add the parsley and toss.
5. Serve warm with the Pistachio Crusted Halibut.

Pistachio Crusted Halibut
4 each        Thick Cut Halibut Filets (about 7 ounces each)
2 Tbsp.       Hartz Seafood & Poultry seasoning
1/2 Cup       Flour
2 each         Whole Eggs
2 Tbsp.        Water
1/2 Cup        Chopped Pistachio Nuts
2 Tbsp.         Unsalted Butter
2 Tbsp.         Olive Oil
As Needed   Non-Stick Cooking Spray
1 Cup             Pear Chutney (Above)

Pistachio Crusted Halibut Procedure
1.  Preheat an oven to 350 degrees F.
2.  Spray a sheet pan with the non-stick cooking spray and set aside.
3.  Season the halibut on both sides the the Hartz Seafood & Poultry Seasoning.
4.  In three shallow containers add the flour to one, the eggs and water to another, and the chopped pistachios to the last.
5.  Whisk the egg and water well together to make the egg wash.
6.  Dredge the halibut in the flour, followed by the egg wash, and finally coat the halibut in the pistachios.
7.  Place the butter and olive oil in a non-stick pan and place over high heat.
8.  When the butter begins to sizzle place the halibut in the pan and sear for 30 seconds.  Flip the halibut over and sear the other side for another 30 seconds.
9.  Transfer the halibut to the prepared sheet pan.
10. Place the sheet pan into the oven and cook for about 10 to 15 minutes or until the halibut is cooked.
11. Remove the halibut and transfer to a plate.  Top with the Pear Chutney.
12. Serve and enjoy.

Internal Temperatures of Cooked Food

Meat Thermometers

A meat thermometer (every kitchen should have one) is the best way to know what is going on inside your meat.  They are also known as Instant-Read Pocket Thermometers and can be purchased in grocery stores, kitchen stores, and online for under $10.00.  Think about it, you probably paid more for meat for two than you would for a thermometer, so why take a chance of over or under cooking the meat?

So how do you use a meat thermometer?
1. Choose one that has a range of 0 degrees F to 220 degrees F
2. Check the internal temperature of the food near the end of the cooking process.
3. Place the thermometer in the thickest part of the meat or in the center of the food to get a true reading.  Do not touch the bone with the stem of the thermometer, this will give a false reading.
4. Leave the thermometer in the food for 15 seconds to get an accurate reading.
5. Check the temperature of large cuts of meat in two or more locations to be sure.
6. Wash and sanitize the thermometer each time you check the temperature of the food.
7. Refer to the temperature guidelines below for desired results.

Calibrating
When using a food thermometer you will need to be sure it is calibrated.  Calibrating is an easy process done either by using ice water or boiling water.  Calibrate your thermometer every time you use it and whenever it is bumped or dropped.  If you do you will know it is telling you the correct temperature.

Ice Water Calibration
1. Fill a cup with ice cubes.
2. Fill the cup with water.
3. Put the stem of the thermometer 2 inches in the ice water and wait 30 seconds.
4. The thermometer should read 32 degrees F.
5. If it reads 32 degrees F then you are good to go.  If not see the Adjusting Diagram.

Boiling Water Calibration
1. Bring a pot of water to boil.
2. Put the stem of the thermometer 2 inches in the boiling water and wait 30 seconds.
3. The thermometer should read 212 degrees F.
5. If it reads 212 degrees F then you are good to go.  If not see the Adjusting Diagram.

Adjusting Diagram
1. While holding the head, use pliers or a wrench and turn the nut on the back of the thermometer until the needle reads 32 degrees F for the ice water or 212 degrees for the boiling water.
2. Test the thermometer in the ice water or boiling water to see if it needs more adjusting once more.


This simple, inexpensive tool can help make a dining experience memorable.  Below is an Internal Temperature Guide for meats to be removed from the heat (cooking source) and allowed to rest.  The meat should “rest” for about five minutes for smaller cuts (Steaks, Chicken Breast, Chicken Legs, Fish, Hamburgers) and up to 45 minutes for larger cuts (Whole Chicken, Prime Rib, Whole Turkey).  During the resting process the meat will continue to cook and the temperature will rise but this resting process will also allow the meat to relax.

Internal Temperature Guide
(for Meats to be Removed From the Heat and Allowed to Rest)

Rare Beef                    115 Degrees F
Medium Rare Beef   120 Degrees F
Medium Beef             125 Degrees F
Medium Well Beef   130 Degrees F
Well Done Beef        140 Degrees F

Lamb                          125 Degrees F
Pork                            140 Degrees F
Fish                            125 Degrees F
Chicken / Turkey    165 Degrees F

Coconut Moroccan Basmati Rice with a Hint of Lime

Coconut Moroccan Basmati Rice with a Hint of Lime
Yield:  8 Cups

Ingredients
2 Cups       Basmati Rice
4 Cups       Liquid (1 Can of Coconut Milk (about 1 1/3 Cup of Coconut Milk) about 2 1/3 Cups of Water)
1 1/4 tsp.  Hartz Moroccan Moorish Blend
1 tsp.         Kosher Salt
1 each       Lime (Peeled using a Vegetable Peeler, Zest the Remaining of the Lime, and Juiced)

Procedure
1. Rinse the rice until the water runs clear then drain.
2. Bring the coconut milk, water, Moroccan Moorish Blend, salt, and lime peel to boil in a pot.
3. Add the rice and bring back to a boil.
4. Reduce to a simmer and cover.  Simmer covered for about 15 to 20 minutes or until all the water is absorbed.
5. Once the water is absorbed, remove from the heat and keep covered for about 3 minutes.
6. Remove the rice from the pot into a shallow dish using a fork.
7. Add the lime juice and fluff using the fork.
8. Serve and garnish with lime zest.

Note
* Serve with chicken, fish or pork and fresh pineapple.