Get this recipes courtesy of Chef Kelli Lewton, owner of 2 Unique Caterers & Event Planners and Purefood2u. Learn more online at www.twounique.com and www.purefood2u.com.
Chef Kelli's Stuffed Turkey Breast Roulade
1 cup kosher salt
1/2 cup light brown sugar
1/2 gallon apple cider
½ gallon water
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
Combine all ingredients and add meat. Use a weight to keep meat submerged in brine. Refrigerate overnight.
1 boneless turkey breast (about 6- pounds), brined overnight (optional, adds moisture); trimmed and butterflied
Coarse salt and freshly ground pepper
Stuffing: see recipe below
3 celery stalks
1 large onion
Cut chunky and place turkey Roulade on top, use veggies later if you like to garnish platter.
¾ cup cider
¼ cup Jack Daniels (optional)
3 Tbsp. REAL maple syrup
1 Tb chipotle pepper puree
Combine in small pot and reduce 25-30%
Baste roulade 4 or 5 times last 30 minutes of cooking
1. Preheat oven to 375 degrees. Remove turkey from brine. Remove skin from turkey; reserve.
2. Place turkey breast, skinned side down, on a cutting board. Spread halves of breast apart so breast opens like a book. Release tenders (strips of meat) from breast. With a sharp knife, slice through thickest part of each breast half, creating flaps that you can open to create a more uniform thickness.
3. Cover turkey with plastic wrap. Gently pound to an even thickness (about 3/4 inch thick) using a meat mallet. Remove plastic. Season with salt and pepper.
4. Spread stuffing over surface of breast in an even layer.
5. Tightly roll turkey breast, starting from your left side, to enclose stuffing.
6. Center reserved skin over top of roast, and wrap turkey tightly, smoothing skin out over meat to remove any air pockets beneath skin.
7. Using a few short lengths of kitchen twine, tie roast at 3 or 4 evenly spaced intervals to keep skin from coming loose. Rub oil over skin, and season generously with salt and pepper.
8. Place vegetable rack on a roasting pan.
9. Transfer turkey, seam side down, roasting pan on top of vegetables. Roast for 45 minutes.
10. Meanwhile prepare the glaze. Combine all ingredients in a small pan over medium low heat. Reduce for 5 minutes.
11. Glaze turkey after 25 minutes of roasting and re-baste every 5-8 minutes until turkey is cooked. Turkey is done we a probe thermometer inserted in the thickest part reads 160 degrees.
Chef Kelli's Sausage Cornbread Stuffing
2 TBS olive oil
1 large onion, small dice
3 ribs celery, small dice
2 Granny Smith apples, diced
Celtic sea salt and fresh ground pepper
1 pound mild Italian sausage
3 cloves garlic, minced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
10 cups stale cornbread, cut into 1-inch cubes (about 12 muffins)
2 cups dried cranberries
3 to 4 cups chicken stock
1. Coat a large sauté pan with olive oil; add the onions, celery and apples. Sauté over medium heat. Season with salt and pepper; cook until the vegetables start to become soft and are very aromatic. Add the sausage and break up into small pieces. Cook until the sausage begins to brown. Stir in the garlic and sauté for another 1 to 2 minutes. Add walnuts and sage; cook for another minute. Remove from heat.
2. In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt and pepper if needed. Transfer to an ovenproof dish or use as a filling in turkey roulade.
3. If baking separately; bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes.
2-Unique's Pumpkin Polenta
6 cups veggie stock or water
1 1/2 cups white grits/cornmeal
1/3 cup heavy cream
1/2 cup fresh shaved parmesan cheese
11/2 tsp. salt
1 tsp. fresh cracked black pepper
½ tsp. cinnamon
½ tsp. fresh cracked black pepper
1 cup pumpkin puree
3 Tb shaved parmesan cheese
1/3 cup ricotta cheese
2 Tb chopped sage
1. In heavy bottom rondo style pan bring veggie stock or water to a simmer and add grits in a slow stream, whisking until completely incorporated add seasoning.
2. Continue to stir with wooden spoon occasionally until all the liquid is absorbed and the polenta is thick and soft about 25-30 minutes.
3. Add pumpkin puree and continue to cook another few minutes
4. Add cream and Parmesan cheese, simmer for an additional minute until all is combine well
5. Stir in sage and mound onto platter in big spoonful's and arrange Barber" style pork next to pumpkin polenta. Spoon ricotta cheese over polenta peaks and sprinkle with parmesan cheese & sage. Makes 2 cups.
Bacon Wrapped Fingerling Potatoes with Cheddar Radish Cream Dip
24 medium size fingerling potatoes
12 pieces of bacon sliced in half
1. Par cook fingerling in boiling water until very firm to touch about 10 minutes
2. Let cool to touch
3. Wrap bacon around fingerling and secure with wooden tooth pick
4. Fry by submerging into hot fry oil for 2-3 minutes until bacon is crispy and potato is golden
5. Serve with horseradish cheddar dip
Horseradish Cheddar Dip
¾ cup mayo
¼ cup fine "feather "grated sharp cheddar cheese
4 Tablespoon horseradish
1 Tb fine chopped fresh chives
Sea salt and pepper to taste
Mix all ingredients with a whisk in a bow until combined
Orange Balsamic Brussels Sprouts
3 cups Brussels sprouts
1 tablespoon unsalted butter
Sea salt and pepper to taste
1 medium red onion, thinly sliced lengthwise
4 tablespoons balsamic vinegar
1 Tablespoon whole unsalted butter
1/3 cup orange juice or apple cider
Salt and freshly ground black pepper
1. Trim outer leaves and stems from brussel sprouts, and discard. Bring a medium pot of water to a boil, and add salt, add cleaned brussel sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and cool quickly in ice bath. Drain well, and cut in half.
2. Heat 1 tablespoon butter heavy skillet over medium-high heat then add brussel sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, 2-3 minutes. Remove from heat, cover with foil and set aside. .
3. Add remaining tablespoon of butter to the same pan over medium-low heat; add onions, and cook, tossing occasionally, until wilted and transparent, about 3 minutes.
4. Add vinegar, OJ and, stir to loosen any brown bits on bottom of pan. Cook until liquid is reduced by half and the onions are glazed, about 3 minutes
5. Add onions to Brussels sprouts, and toss well.
6. Garnish with fried bacon curls (optional)
8 strips bacon cut in half lengthwise and again in half again.
Fry in a cup of oil until bacon floats and is brown.
Savory Sweet Potato Cobbler
3 tablespoons extra-virgin olive oil (save 1 Tb to sauté onions)
4 # sweet potatoes peeled and cut into medium 1 inch chunks
1 onion diced
¼ cup dried cherries
4 Tablespoons REAL maple syrup
1/4 cup coarsely chopped fresh flat-leaf parsley
1/2 cup homemade or organic chicken or vegetable stock
3/4 cup (1 1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces, plus 1 extra tablespoon to grease baking dish.
1 cup organic flour
½ cup oatmeal
2 Tablespoons dark brown sugar
2 tablespoons fresh thyme
1 teaspoon sea salt
2 large egg yolks
Coarse salt and freshly ground pepper
3 to 4 tablespoons ice water
¼ cup chopped pecans
1. Preheat oven to 375 degrees. Generously butter a 10-inch round gratin dish; set aside.
2. Take chunky diced sweet potatoes, toss with olive oil, sea salt and pepper Roast on sheet tray for about 15 minutes until browned a little and FIRM to poke or touch.
3. In small sauté pan ; sauté onion until caramel in color and melt in cherries
4. Combine; potatoes, parsley, sautéed onions, dried cranberries, S & P and stock; place in prepared baking dish, add stock.
5. Place flour, oats, sugar, thyme, and sea salt in a food processor; pulse to combine. Add butter, and process until mixture resembles coarse meal. Whisk together the yolks and 3 tablespoons ice water in a small bowl; add to flour mixture. Pulse until the mixture just comes together. If crumble is too dry, add remaining tablespoon ice water.
6. Arrange the crumble on top. Return to oven, and bake until the topping is golden brown and sweet potatoes are very tender, about 12-15 minutes. Serve warm or at room temperature.
Chef Jackie's Rustic Gingered Pear Almond Tart
Flour, for dusting
1 sheet puff pastry
4 tablespoon unsalted butter
5 firm ripe pears, cored and cut into eighths
2 tablespoons fresh lemon juice
5 tablespoons brown sugar divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup sliced almonds, chopped
1 teaspoon pure vanilla extract
½ cup sliced almonds for garnish
1. Line a jelly roll pan or cookie sheet with parchment.
2. In a large skillet, melt the butter over medium-low heat. Add the pears and lemon juice. Sprinkle the pears with 1/2 the sugar and the cinnamon and ginger, cook until tender-crisp and syrupy, about 7-10 minutes. Cool completely.
3. Meanwhile, using a food processor, finely grind together almonds, and remaining sugar and the vanilla.
4. Roll out puff pastry on a surface dusted with flour. Place on prepared pan. Top with ground almond mixture, leaving a 1/2-inch border. Arrange the pear slices in two rows starting at the narrow side. Top the pears with the remaining sliced almonds. Refrigerate for 30 minutes or up to 12 hours.
5. Preheat the oven to 400 degrees. Bake the tart until the edge is puffed and golden, about 15 minutes. Lower the heat to 375 degrees and bake until cooked through, about 10 minutes. Serve warm with ice cream or at room temperature with whipped cream.
205 N. Michigan Avenue
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