How to Spatchcock your Turkey

My favorite holiday of the year is fast approaching, Thanksgiving Day.  It's my favorite holiday because it's all about, eating fantastic food all day, hanging with family and friends and watching some football.  Nothing better.

Last year we spatchcocked our turkey and we will be doing the same again this year.  This is the best way to evenly cook your bird and it's roasted in half the time it would take to roast a bird in its normal form.  I'm not a fan of cooking the stuffing inside of the turkey, so spatchcocking worked perfectly for us.  Since all of the skin is exposed at once during the roasting time, it 'll become very crispy and with the shorter cooking time, the meat will be extremely tender and juicy.  

Spatchcocking, you really can't go wrong with this method of roasting a turkey, unless you're one of those who wants the full roasted bird to sit on your Thanksgiving table before being carved.

I followed the Bon Appetit method of spatchcocking.

Steps:

* With turkey breast side down, use poultry shears (and some pretty good strength) to cut along both sides of the backbone.  Set the backbone aside and save it for stock.

* Open up the turkey and use the tip of a knife to score alongside of the keel bone (which is the dark oblong bone in the center of the breast).  By scoring alongside this bone, it makes it easier to flatten out the turkey.

* Turn the skin side up.  Press down firmly with the heel of your hands on the center of the breast to flatten it out.  You should hear a crack and feel the bones give way and the bird will fatten.  (I wasn't quite strong enough to achieve this part but Dominic had no problem)

Roasting Your Spatchcocked Turkey

12-14 pound turkey

Kosher salt

a few sprigs of rosemary

1 T fresh thyme leaves

2 tsp ground pepper

2 onions, quartered

4 carrots, peeled and halved

4 celery stalks

3 heads garlic, halved

1/2 cup olive oil

1/4 cup butter, melted

Preheat oven to 450.

Rinse and pat dry your turkey.

Place onions, carrots, garlic, celery, thyme and rosemary sprigs in the baking tray.  

Lay your spatchcoked turkey on the vegetables, skin side up.  Sprinkle salt and pepper on turkey. Mix the melted butter with the oil and brush on the turkey skin.  Add 1/2 cup water to pan and roast for 30 minutes.  Reduce oven temperature to 350 degrees and continue to roast, brushing with oil every 20 minutes.  The skin will be a deep golden brown and the temperature gauge, inserted into the thickest part of the thigh should read 165 degrees before you take it out of the oven.  About 1 1/2 hours total time in the oven.  Remove bird, tent with foil and let rest for 30 minutes before carving.

I can't wait to do this again this year!

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What to do on Valentine's Day...

Is Valentine's Day a big deal for you and your honey?  Well, if you're trying to refresh some of your V-Day ideas, here are a few suggestions...



S.F. Ferry Building

If you're local to San Francisco, you might want to check out the 9th annual 'Food From the Heart' which kicks off on Friday night, February 13, in the candlelit Grand Nave.

Marketplace shops will all be open from 5 p.m. to 7:30 p.m. for Valentine shopping on Friday night. This event is free with nominal charges for food and drink. There will also dancing and classical music to serenade visitors, delicious hors d'oeuvres for $2-6 each, and Napa Valley vintners will pour wine for $4 per taste. Proceeds from purchases of wine and hors d'oeuvres will benefit Slow Food San Francisco's programs such as the School Garden Projects. Tickets will be available at the Ferry Building on Friday — the night of the event — at tables throughout the Marketplace.

Olive Garden

Olive Garden is making date night easy for couples. On Friday, February 20, the restaurant is celebrating “Parents’ Night Out” by picking up the tab on childcare at local participating My Gym locations while the parents enjoy a four-course meal at the restaurant.

Courtesy of Powell & Mahoney

Find the right cocktail......

For Lovers. You will instantly fall in love with the Passion Margarita. In a shaker, combine 1.5 oz. 100% blue agave blanco tequila, 1.5 oz. Powell & Mahoney Mango Passion Margarita, 0.5 oz. almond syrup, 2 dashes Angostura bitters and the juice of half a lime.

For guys. Celebrate your singlehood with your buddies with a batch of Spicy Snapper. Pour 4 oz. Powell & Mahoney's award-winning Sriracha Bloody Mary mix, ½ oz. fresh lemon juice and 1 ½ oz. gin in a shaker and gently shake.  Strain into a pint glass filled with ice and garnish with a lemon wedge and celery leaves.

For gals. What better way to celebrate than with the original girl's night cocktail: the Cosmopolitan? It's so much better to be pink than blue with the Cosmo Berry Spritz in hand! Mix 2 oz. Powell & Mahoney Cosmopolitan mix, 1 medium strawberry and 3 oz. dry white wine in a shaker. Muddle strawberry and gently shake. Strain all ingredients into a wine glass filled with ice and stop with a splash of soda and garnish with an orange wheel.

For the love curmudgeon. If you're just down on love for the time being and aren't puckering up for anyone this V-Day, feel free to express your bitterness with The Sour cocktail. Pour 1 ½ - 2 oz. spirit of choice and 1 oz. Powell & Mahoney Lemon Sour mixer into a shaker and gently shake. Strain into a chilled martini glass and garnish with a lemon twist.

Courtesy Carrington Farms

Berry Bliss Chocolate Bites! Created by leading organic health food company, Carrington Farms, this simple, no bake dessert is a sweet treat that will make any chocolate lovers mouth water. And, the best part is, this decadent treat gets its sweetness from real fruit, making it a healthier for you splurge. 

INGREDIENTS:

• 9 tbsp Carrington Farms Coconut Oil

• 3 tbsp Hershey’s 100% unsweetened Cacao Powder

• 3-4 packets (less or more depending on you) Stevia in the raw

• 1/2 cup frozen berries (We suggest an antioxidant blend with strawberries, pitted cherries and pomegranate seeds by market pantry from Target)

• Silicone candy mold or mini baking cups

DIRECTIONS:

1. Mix the melted coconut oil with cacao powder and stevia.

2. Chop the frozen berries into smaller pieces and distribute among 9 baking cups.

3. pour 1 tbsp chocolate mix into each cup over the frozen berries. Place in freezer until set, 5-8 minutes and enjoy!

Courtesy Bon Appetit

Get the Bon Appetit Guide for tips on the perfect Valentine Day for you.  Here's what's included.....

Set the mood

Set the table

Kick off with cocktails

Set up your soundtrack

Make ahead menu

Cook at home...a restaurant worthy menu

Tips if you decide to go out

Most importantly, enjoy your weekend!  I'll be in Tahoe, with family and friends, hitting the slopes and trying to teach the kids how to make it down the hill safely...... without hurting myself.  

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Dog Days of Summer with Fresh Ginger Moscow Mule

Because we went from rain and 65 degrees on Sunday/Monday to 99 degrees and sweltering today, the only thing that might give some relief while hanging out with the animals at the Sonoma County Fair is this Fresh Ginger Moscow Mule by Bon Appetit......just in case you see me roaming with a sippy cup at the barn, you'll know what it contains.  Happy Friday.  Cheers!

Photo and recipe courtesy Bon Appetit

Fresh Ginger Moscow Mule

Ingredients:
2 oz. vodka
1½ oz. simple syrup
1 oz. fresh lime juice

1 teaspoon finely grated peeled

ginger

2 oz. club soda

1 lime wedge

Candied ginger (for serving)

Directions:

Combine vodka, simple syrup, lime juice, and ginger in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a highball glass filled with ice; top off with club soda and garnish with lime wedge and candied ginger.

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Bon Appetit's Mediterranean Egg Salad

One of my favorite breakfasts is egg salad on toasted whole wheat bread so when I saw this recipe from Bon Appetit for Mediterranean Egg Salad, one, I immediately began craving it and two, I had to share with you all.

Are you a fan of egg salad??  I could eat it for breakfast, lunch OR dinner.

 

 Photo and recipe courtesy Bon Appetit

 

INGREDIENTS

• ¼ cup olive oil
• 1 tablespoon za'atar {see below}
• 2 teaspoons fresh lemon juice
• 4 hard-boiled large eggs, chopped
• ½ cup chopped green olives
• 2 tablespoons fresh cilantro leaves
• 2 tablespoons chopped red onion
• 2 tablespoons toasted pine nuts
• Kosher salt and freshly ground black pepper
• Toast 

 Za'atar is a spice blend that translates from Arabic to the word "thyme." This is convenient, because there is thyme in za'atar. Also, you'll traditionally find sumac, sesame seed, and salt in the mix—some versions contain other spices and herbs, like marjoram, cumin, oregano, or hyssop. There's no exact science to mixing za'atar, though, because every home cook has a unique version. It's pronounced ZAH-tahr, and is found most frequently in Middle Eastern countries, flavoring everything from hummus to pita bread.

Preperation:

Whisk together oil, za’atar, and lemon juice. Toss with eggs, olives, cilantro, onion, and pine nuts; season with salt and pepper. Serve on toast.

Nutritional Information

Calories (kcal) 240 Fat (g) 23 Saturated Fat (g) 3.5 Cholesterol (mg) 215 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 7 Sodium (mg) 410

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Pumpkin Hummus

This, by far, is my favorite time of year.  I am loving all the different recipes that are making their way into my in-box for the use of pumpkin!

Check out my latest and greatest pumpkin find from Bon Appetit....

Pumpkin Hummus!

Use a food processor to purée together canned pumpkin, tahini, garlic, parsley, ground cumin, olive oil and lemon juice. Sprinkle toasted pumpkin seeds and smoked paprika on top. 

Serve with pita chips.

Enjoy!

photo and recipe courtesy Bon Appetit

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