Chef Tee’s Smoked Turkey Cracklings

Makes about ¼ cupS n p logo
Ingredients

  • Skin from smoked turkey leg
  • Vegetable oil

Directions

  1. Thinly slice turkey skin.
  2. In medium pot, heat 2 cups oil over medium-high heat.
  3. When oil is hot, add sliced skin; gently stir to prevent clumping.
  4. Fry until skin is golden brown, crisp (about 15 minutes).
  5. Use slotted spoon to remove cracklings; drain on plate lined w/paper towel.

Chef Tee’s Turkey Wings

Serves 4S n p logo
Prep time: ; cooking time:
Ingredients

  • 5 lbs. turkey wings
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 2 cups green bell pepper, diced
  • 3 Tbsps. dry thyme
  • ¼ cup seasoned salt
  • 1 qt. water

Directions

  1. Pre-heat oven to 500° F.
  2. In large bowl, combine vegetables, wings, dry thyme, seasoned salt; mix thoroughly.
  3. Arrange wings (skin-side up), vegetables in lg. rectangular, oven-proof casserole dish.
  4. Add water to dish, cover tightly w/heavy-duty aluminum foil; bake 1 hour.
  5. Carefully remove foil from casserole dish; return wings to oven; continue cooking for 30 minutes or until wings are GB&D (golden brown and delicious).
  6. Remove wings from oven; cool for about 15-to-30 minutes.
  7. Serve w/Jasmine or Basmati rice.

 

Brian’s Grilled Turkey

Serves 6 to 8B grilled turkey
Prep time: 10-to-15 minutes; cooking time: 2 ½ to 3 hours
Ingredients

  • 1 (12 lbs.) turkey
  • Olive oil
  • ½ cup Rubbed Dalmatian Sage
  • 6 Tbsps. dried thyme
  • 3 rosemary sprigs
  • 2 bay leaves
  • 1 apple (favorite variety)
  • 1 lemon
  • Salt & Pepper
  • Smoke box (instructions below)

Directions

  1. Prep grill with smoke box for indirect medium-high heat.
  2. Remove giblets, neck from thawed turkey (cook giblets, neck or freeze them).
  3. Rinse turkey w/cold water; pat dry w/paper towels.
  4. Gently pull skin away from meat as much as possible around thighs, breasts, back, etc.
  5. In small bowl, mix sage, thyme together; spread mixture between skin and meat.
  6. Rub olive oil on top of skin; season w/Salt & Pepper.
  7. Cut apple, lemon in half and place them w/bay leaves, rosemary sprigs inside turkey cavity.
  8. Put turkey on grill breast side up; tent top w/foil.
  9. Grill about 15 minutes per pound; remove foil tent for last hour of grilling to brown bird.
  10. Rest turkey for 10-to-15 minutes; serve.

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Smoke Box
Ingredients

  • 1 to 2 cups wood chips, damp (can purchase dry from local hardware store)
  • Large foil sheet

Directions

  1. Place wood chips in center of foil.
  2. Form smoke box by folding edges of foil together like envelope, so chips are enclosed.

Brian’s ‘Tis the Season Chicken

Courtesy: Karen Opalka
Serves 6 to 8
Prep time: 10-to-15 minutes ; cooking time: 10 minutes
Ingredients

  • 1 (6 ¼ oz.) pkg. fast cooking long grain wild rice w/herbs and seasonings
  • 3 lbs. chicken breasts, cut into serving sizes
  • 1 (16 oz.) can whole berry cranberry sauce
  • 3 Tbsps. butter or margarine
  • 2 Tbsps. soy sauce
  • 1 tsp. lemon juice
  • ½ cup thinly sliced almonds

Directions

  1. Preheat oven to 325° F.
  2. Heat butter, soy sauce, lemon juice, cranberry sauce in saucepan over medium-high heat.
  3. Spread out uncooked rice over bottom of buttered 9×13 inch baking dish; sprinkle rice seasoning on top of rice.
  4. Arrange chicken over rice.
  5. Pour cranberry sauce mixture over chicken; cover pan w/foil (can stop here and put dish in frig for several hours until ready to bake)
  6. Bake one hour.
  7. Sprinkle almonds on top; bake uncovered for 10 minutes.
  8. Serve w/green beans.

 

Chef Tee’s Quail Henin Sauce

Serves 6 to 8
Prep time: 5 minutes; cooking time: 20 minutes
Ingredients

  • Leftover drippings from quail henin
  • 1 cup chicken stock
  • Leftover mushroom stuffing
  • 1 Tbsp. butter
  • Salt & Pepper

Directions

  1. Put ingredients in medium sauce pan over medium heat.
  2. Simmer, whisk, reduce heat to low.
  3. Continue simmering for about 15 minutes.
  4. Season to taste w/Salt & Pepper.

 

Chef Tee’s Quail Henin

Serves 4 to 6
Prep time: 30 minutes; cooking time: 30 minutes
Ingredients

  • 4 semi boneless Cornish game hens (ask your butcher to remove bones from poultry or click here to learn how to do it yourself)
  • 4 semi boneless quail (ask your butcher to remove bones from poultry or click here to learn how to do it yourself)
  • Salt & Pepper
  • 2 Tbsps. of canola oil
  • Mushroom stuffing
  • Quail Henin sauce (can substitute store-bought brown gravy)

Directions

  1. Preheat oven 450° F.
  2. Remove quail wings; remove bones from quail legs, thighs.
  3. Season skin side of quails w/Salt & Pepper.
  4. Heat 1 Tbsp. canola oil in large sauté pan; place quails skin side down in pan; cook on medium heat until skin is brown, crispy; remove from pan, cool.
  5. Lay open 1 game hen; spread thin layer of mushroom stuffing (about ¼ inch) over open hen.
  6. Lay 1 seared quail skin side down on top of stuffing layer; add another ¼ inch of stuffing on top of quail.
  7. Fold up hen/stuffing/quail layers so looks like whole game hen; use thick cotton string (aka kitchen twine) to tie around the game hen to help hold shape.
  8. Repeat steps 5 thru 7 w/remaining hens, quails, stuffing.
  9. Brush the tops of the final wrapped game hens w/remaining canola oil; liberally season tops w/salt and pepper.
  10. Place wrapped hens in large casserole dish or roasting pan (make sure hens don’t touch in pan) w/leftover quail parts (can also add some celery, carrots)
  11. Bake about 30 minutes or until internal temperature reaches 160 ° F. and hens are browned.
  12. Remove from oven; let sit for about 15-to-20 minutes.
  13. Remove string; serve w/quail sauce and your favorite seasonal vegetables.

 

Chef Tee’s Arroz con Pollo

Serves 4S n p logo
Prep time: 10 minutes; cooking time: 1 1/2 hours
Ingredients
Chicken

  • 2 ½ to 3 lbs. chicken, cut into serving pieces
  • ¼ cup McCormick’s Season Salt
  • 1 Sazón Goya w/Cilantro and Annatto seasoning packet
  • 1 cup onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 ½ cups chicken stock

Rice 

  • 3 cups of rice
  • 5 cups water
  • 1 cup coconut milk
  • 1 cup pigeon peas
  • Salt to taste
  • Garnish—chopped cilantro

Directions

  1. Pre-heat oven to 500° F.
  2. In large mixing bowl, combine vegetables, chicken, season salt; mix thoroughly to combine.
  3. Arrange chicken skin-side up, vegetables in large rectangular (oven-proof) casserole dish.
  4. Add stock to dish, cover tightly w/heavy-duty aluminum foil; bake 1 hour.
  5. While chicken is baking, make rice in large sauce pot; add 5 cups water, milk to sauce pot; bring to a boil over medium-high heat; add rice, peas; reduce heat to simmer; cover pot; simmer over medium-low heat for about 20 minutes; remove from heat; take off cover; fluff w/fork, salt to taste; set aside.
  6. After chicken cooks for 1 hour, carefully remove foil from casserole dish; continue baking for 30 minutes or until chicken is GB&D (Golden Brown & Delicious).
  7. Remove chicken from oven; cool for approximately 15-30 minutes.
  8. Serve w/rice, garnish.

 

Chef Tee’s Chicken Cutlets with Apples

Serves 4 to 6 S n p logo
Prep time: 15 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 4 skinless, boneless chicken breasts
  • Salt & Pepper to taste
  • 2 Tbsps. vegetable oil
  • 1 cup flour
  • ½ cup onions, sliced
  • 1 Tbsp. garlic, diced
  • 1 Tbsp. ginger, diced
  • ¼ cup sherry
  • ¼ cup Marsala wine
  • ½ cup chicken broth
  • ½ cup apple juice
  • 1 Granny Smith apple, cored, peeled, cut into ½ -inch slices
  • 2 Tbsps. butter (optional)
  • 1 Tbsps. parsley, chopped

Directions

  1. Butterfly chicken breast half by inserting knife into thickest part of breast; slice into breast until knife reaches middle; remove knife; now open breast like a book (if breast doesn’t lay flat, cut inside of breast slightly so it does).
  2. Repeat step 1 for rest of chicken breasts.
  3. In large skillet, heat oil over medium-high heat.
  4. Put flour in large shallow bowl.
  5. Season cutlets w/Salt & Pepper; dredge cutlets in flour; gently lay coated cutlets in heated skillet.
  6. Cook until golden brown on both sides (about 3 minutes per side).
  7. Remove chicken; set aside.
  8. Add onions, garlic, ginger to skillet w/pan drippings; sauté a few minutes; return chicken to skillet.
  9. Pour sherry into skillet w/chicken, onion, garlic, ginger; bring to a boil while scraping, dissolving all brown flavor bits from skillet bottom.
  10. Add Marsala wine; bring to a boil; cook until liquid in skillet reduces by half (about 5 minutes).
  11. Stir in chicken broth, apple juice.
  12. Add apple slices; stir in butter, parsley; simmer over medium-low heat until apples are tender (about 5 minutes).

 

Brian’s Turkey Burgers w/Cranberry & Horseradish Sauce

Serves 4 to 6turkey burger with cranberry sauce
Prep time: 10 minutes; cooking time: 10- to-15 minutes
Ingredients

  • 2 lbs.  ground dark turkey meat
  • ½ medium onion, diced
  • 2 celery stalks, diced
  • 2 Tbsps. butter
  • Salt & Pepper to taste
  • 2 sage leaves, chopped
  • 2 Tbsps. parsley, chopped
  • 2 Tbsps. thyme
  • 1 egg
  • 2 Tbsps. -to- ¼ cup cornbread, crumbled
  • Cranberry & Horseradish Sauce
  • Challah or your favorite buns

Directions

  1. In large skillet, heat butter over medium-high heat; add onion, celery; add Salt & Pepper; cook until softened (about 5 minutes); remove from heat; cool.
  2. In large bowl, add cooled onions, celery, turkey, sage, parsley, thyme, Salt & Pepper, egg; use hands to combine ingredients; add cornbread (just enough to bind together mixture, so it’s slightly sticky, not soupy).
  3. Use hands to form burgers (about 1/3 lb. per burger).
  4. Cook burgers on preheated 350° grill (4-to-5 minutes per side or until done; make sure grill lid is closed while cooking).
  5. Serve on buns w/Cranberry & Horseradish Sauce.

*Note: If you don’t want to grill the burgers, you can cook them on the stove, covered, over medium-high heat in a pan coated with oil.

 

Chef Tee’s Mama Laura’s Chicken

Serves 4Mama Laura's Chicken
Prep time: 5 minutes; cooking time: 30 minutes
Ingredients

  • 2 whole chickens w/skins, quartered (may purchase pre-cut, pre- portioned chicken)
  • 2 cups small diced onion
  • 2 cups small diced celery
  • 2 cups small diced green bell pepper
  • 3 Tbsps. dry thyme
  • ¼ cup seasoned salt
  • 1 quart water

Directions

  1. Pre-heat oven to 500° F.
  2. In large mixing bowl, combine vegetables, chicken, dry thyme, season salt; mix thoroughly to combine.
  3. Arrange chicken, vegetables in large rectangular, oven-proof casserole dish; make sure chicken pieces are arranged skin-side-up.
  4. Add water to dish, cover tightly w/heavy-duty aluminum foil, place in pre-heated oven.
  5. Cook 1 hour; carefully remove foil from casserole dish.
  6. Return chicken to oven; continue cooking for 30 minutes or until chicken is GB&D (Golden Brown & Delicious).
  7. Remove chicken from oven, cool for 15-to-30 minutes.
  8. Serve w/Jasmine or Basmati rice.