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Monday, November 21, 2011

Turkey Day with Virtual Potluck and Marx Foods


A group of food bloggers from around the country who were brought this Fall for the Emeril's cookbook promotion has together decided to continue to work together on other projects. I'm very proud to be a member of the Virtual Potluck group and hope to continue to do some amazing things such a wonderful and inspirational group of bloggers. One of our first promotions is to cook a virtual Thanksgiving meal with ingredients from Marx Foods, a gourmet specialty food company that can send amazing ingredients straight to your door. You can actually use a promocode this week to get a discount at Marx Foods: Enter “POTLUCK” into the “Coupon Code” field at checkout for 10% of everything in the store. Valid 11/21 – 11/27.  My contribution was part of "Turkey Four Ways" meal that I prepared for WBRZ news in Baton Rouge. The special should air the night before Thanksgiving. You can find links to the rest of the Virtual Potluck meal on Cookistry, and you can find all four turkey recipes at Deep South Magazine, but below is the recipe for the Smoked Sea Salt and Puya Chili Oil Seared Turkey Thighs with Brandy Wine Black Trumpet Mushroom Cream Sauce!

Smoked Sea Salt and Puya Chili Oil Seared Turkey Thighs with Brandy Wine Black Trumpet Mushroom Cream Sauce
2 turkey thighs
2 tsp. smoked sea salt (or kosher salt) - From Marx Foods
1 tsp. fresh cracked black pepper or to taste
1 puya chili with stem removed (or guajillo or other medium-heat pepper) - From Marx Foods
3 T grapeseed, sunflower or canola oil, divided
1/2 ounce dried black trumpet mushrooms or other mushroom variety - From Marx Foods
1 cup hot water
2 shallots, diced
2 cloves garlic, minced
1/2 cup white wine
1/4 cup brandy
1/2 cup cream
1/4 pound butter
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees. Pat turkey thighs dry with a paper towel. Lightly score the skin of both thighs with a knife in a crosshatch pattern. Sprinkle skin side with smoked sea salt and place aside to rest for at least 10 minutes. In a food processor, add the chili and 2 tablespoons of oil. Pulse the food processor to incorporate and make chili oil. Place dried mushrooms in hot water and let soak for at least 10 minutes. Heat the chili oil over high heat in an oven-safe sauté pan. Sprinkle the turkey thighs with black pepper and place skin down in the chili oil. Sear the skin side for 4-5 minutes and then flip the thigh over. Transfer pan to oven and continue to cook for 30-35 minutes until the thighs have reached an internal temperature of 165 degrees.

In a separate sauté pan, add the remaining 1 tablespoon of oil and place over medium-high heat. Add the shallots and stir for 1-2 minutes. Add the garlic and continue to stir for another minute or two. Drain the mushrooms, chop them a little if desired, and add to the pan. Add some freshly ground black pepper. Lower the heat to medium. Add in the white wine and cook until reduced by half. Carefully pour in the brandy and continue to reduce for a few more minutes. Add the cream and again cook until reduced by half. Reduce heat to low. Stir in and melt the butter. Taste and add salt as desired. Once the butter is in, do not return the sauce to a boil. Pour sauce over turkey thighs and pasta if desired.

13 comments:

  1. Turkey 4 ways just made my day! I would have Never thought to do that with a turkey ~ forget leftovers when you have Jay around.

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  2. You have me drooling, that is a gorgeous plate of food!

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  3. It all looks so good Jay! I wish this was a "real" potluck!

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  4. Oh wow, can I gave this for breakfast?!

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  5. Geez Jay....this looks awesome. I love it.

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  6. I want to come to your house for Thanksgiving

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  7. I am a huge fan of crispy turkey skin. I'll bet this version is amazing!

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  8. Thanks for all the comments everyone. That was one delicious bird!

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  9. The turkey looks divine, and the creme sauce magnificent! Thanks Jay!

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  10. That black trumpet cream sauce looks so rich and delicious. It's nice you offset the creaminess with the spiciness of the chilies. Yum!

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  11. Save the neck for me Clark! Looks awesome. I like the variations. We cook Turkey year round and I love to use different smoke, herbs, rubs, brine's and coatings. The guest change from year to year as does the pallet. Thank you. My flight gets in at 2PM, have an un married 40+ pick me up.

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  12. I like the way you think - turkey cooked several ways makes sooo much sense. And probably makes more interesting sandwiches the next day :-)

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