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IngredientsDirections Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels. Serve with favorite Thanksgiving sides and salads. House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months. Cooks Note: This recipe should be made outdoors, on flat ground, and at least 10 feet from any structure. Don’t leave your deep fryer unattended and keep children and pets well away.
- 1 (10-pound) turkey
- 2 tablespoons House seasoning, recipe follows
- 2 tablespoons of your favorite dry rub
- 3 to 5 gallons peanut oil
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- 2 Racks of lamb, trimmed or 12 lamb chops 1 in. (2.5 cm) thick
- 2 Tbsp. butter
- 2 Tbsp. Dijon mustard
- 1 Tbsp. garlic, minced
- 1 Tbsp. concentrated chicken broth
- 1 Tbsp. red wine
- Frozen shrimp (1-2 lbs)
- 1/2 cup Robusto olive oil
- 2 Tbsp. Provence herbs
- 1/2 tsp. ground pepper
- 1 tsp. whole rosemary
- Mix all the marinade’s ingredients and marinate the lamb for 12 to 24 hours in the refrigerator.
- In a skillet, grill over high heat chops approximately 3 minutes on each side for medium cooking and 2 minutes for rare.
For rack of lamb
- Preheat oven to 350°F (180°C).
- In an ovenproof frying pan, melt butter over high heat and sear lamb on meat side for 40 seconds. Turn racks over and roast in oven for about 13-15 minutes.
- Remove from oven and let rest for 5 minutes before serving.
Shrimp with herbs and garlic
- Mix olive oil and seasonings together and brush over shrimp.
- Cook shrimp over your grill according to the cooking method described on packaging.
- 2 (5 ounce) ahi tuna steaks
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 tablespoon butter
- 2 tablespoons olive oil
- 1 teaspoon whole peppercorns
- Season the tuna steaks with salt and cayenne pepper.
- Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.
- 2 pounds drumstick chicken wings
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper (optional)
- Cooking oil spray
- Preheat grill to medium high.
- Season chicken wings with salt, pepper and cayenne pepper.
- Spray the grill grate with cooking oil until glossy.
- Use tongs to place the seasoned wings on the grate and grill, covered, flipping occasionally for about 20 minutes or until the wings are golden brown and completely cooked through.
- While the wings are cooking, combine the buffalo sauce and butter in a medium saucepan and cook over medium heat for about 10 minutes or until the butter is completely blended into the sauce.
- When wings are done, dip into the sauce to coat and serve immediately.
- 5 pounds of fresh tomatoes, peeled and seeded (to peel, cut a small “x” on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
- 1/4 cup olive oil (or tallow)
- 3 medium onions, diced
- 8 cloves of fresh garlic (or more to taste), finely minced
- Pour the olive oil into a large stockpot over medium heat.
- Add diced onions, garlic and grated carrots.
- Saute for 6-8 minutes or until onions are translucent and tender.
- Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and sea salt.
- Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
- Add carrot piece for the last 30 minutes to absorb acidity.
- Remove sprigs of herbs and piece of carrot.
- Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step.
- Use fresh or store in the fridge up to 1 week, or can it according to your canner’s instructions for tomato products.
- 2 – 14 oz. cans of crushed tomatoes or your favorite tomato sauce
- 4 large eggs
- 3 Tablespoons butter
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- Heat large saucepan on medium heat. Melt butter, then add onions and garlic and cook until soft.
- Add crushed tomatoes with juices (or tomato sauce), Worcestershire, cumin, paprika, salt and sugar. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low.
- Stir in the parsley and simmer the sauce on low heat for about 10 minutes on low heat, stirring occasionally.
- Crack the eggs into the tomato sauce, then cover the pan. Poach the eggs in the sauce for about 5-8 minutes, or until the whites are set and the yolk is still runny.
- Spoon the egg and tomato sauce over toast. Or serve the egg and tomato sauce in a bowl and dip with the toast. Season with salt and pepper to taste. Serve warm.
- 1(2 3/4 lb) porterhouse steaks, 2-3/4 to 3 inch thick
- 1⁄4 cup olive oil
- 7 large garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon fresh rosemary, chopped
- 3 tablespoons butter, room temperature
- 2 teaspoons grated parmesan cheese
- 1 teaspoon paprika
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon hot pepper sauce
- Mix all Paprika-Parmesan Butter ingredients in small bowl until blended. (Can be made 2 days ahead.) Use at room temperature.
- Place steak in glass baking dish.
- Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
- Prepare grill, (medium heat). Remove steak from marinade; shake off excess. Place steak on grill; cover grill.
- Grill steak to desired doneness, (until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare, about 15 minutes per side, or 125 F to 130 F for medium-rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if cooking too quickly.
- Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
- Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
- Spread Paprika-Parmesan Butter over top of slices and serve.
An easy tuscan marinade over chicken and veggies then stack, grill and devour!
- 2 Boneless, Skinless Chicken Breasts, cut into chunks
- 1 Red, Green, Yellow, Orange Bell Pepper, Chopped in large pieces
- 1 Red Onion, Chopped
- 2 Zucchini, sliced
For the MarinadeInstructions
- Zest of 1 lemon
- 1 Tablespoon Lemon Juice
- 1/2 Cup Olive Oil
- 1 Tablespoon Balsamic Vinegar
- 1 Teaspoon Sugar
- 2 Tablespoons Tuscan Seasoning
- Pinch of Salt and Pepper
- In a bowl, whisk together the marinade.
- Place the veggies in a ziploc and pour in ¼ of the marinade.
- Place the chicken in another ziploc with the remaining marinade. Put both ziploc bags in the fridge and allow to marinate for 30 minutes to 6 hours.
- Heat the grill to high heat. Using a paper towel dipped in canola oil, rub the grill down to prepare for the kabobs.
- Soak your wooden skewers in water for 20 minutes. Alternate between veggies and chicken on the skewers until everything is used.
- Turn the heat down to medium and add the kabobs. Grill for 2-3 minutes, turn and repeat until each side it showing grill marks and the chicken is cooked through.
- Serve immediately.
- 3 pounds eggplant, cut into 1/2-inch slices
- 3 tablespoons coarse salt, plus more for serving
- 1/3 cup extra-virgin olive oil
- Freshly ground pepper
- Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid.
- Rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
- Preheat a grill or grill pan over medium-high heat.
- Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom.
- Serve hot, drizzled with olive oil and sprinkled with salt and pepper.