Turkey Cakes with Chipotle Mayonnaise

So Thanksgiving or Christmas is over… and you have all that turkey left over. Your eyes were definitely bigger than everyone’s stomach when you spotted that giant of a bird in the supermarket. And now… you must decide what to do with all that turkey! Turkey sandwiches are going to get old really fast… Turkey quesadillas are out of the question… Turkey pot pie? Maybe… But what you want is something easy to put together… Something that can be frozen and reheated at a moments notice… What you want is……

Turkey Cakes with Chipotle Mayonnaise!!!!!

Ingredients:

• 1 green onion, finely cut up
• 3/4 cup loosely packed FRESH cilantro leaves
• 1 cup leftover mashed potatoes
• 3/4 pounds (about 3 cups) leftover turkey, skin removed, cut into large chunks
• 1 tablespoon all-purpose flour
• 2 tablespoons plus 1 teaspoon vegetable oil
• 1 garlic clove, crushed with a press
• 1 can (15- to 19-ounces) black beans, rinsed and drained
• 1 cup frozen corn
• 2 tablespoons FRESH lime juice
• 1/3 cup reduced-fat Hellman’s mayonnaise
• 2 teaspoons tabasco sauce with chipotle or adobo puree
• lime wedges (optional)

NOTE: Adobo puree is a thick, vinegary sauce canned with chipotle chiles. It is available in Latin markets and in some supermarkets.

In a food processor with knife blade attached, pulse onion and 1/2 cup cilantro 6 times. Add potatoes and turkey; pulse 5 to 7 times, scraping side of processor with rubber spatula to combine (turkey should be chunky). Shape by 1/3 cups into eight 3-inch patties; dust with flour.

In a nonstick 12-inch skillet, heat 2 tablespoons of oil over medium heat. Add turkey cakes, cook 10 to 12 minutes, until golden brown on both sides, turning over once.

Meanwhile, in a 1-quart saucepan, heat remaining oil over medium heat. Add garlic, cook 30 seconds to infuse oil, stirring occasionally. Stir in beans and corn; heat through. Stir in lime juice and remaining cilantro leaves. In cup, stir mayonnaise and hot pepper sauce.

Serve turkey cakes with chipotle mayonnaise, bean salad, and lime wedges.

Spicy Grilled Chicken Wings

Ingredients:

• 12 whole chicken wings
• 2 tablespoons garlic salt
• 2 tablespoons black pepper
• 2 tablespoons cayenne pepper
• 2 tablespoons fresh Greek oregano leaves
• 2 cups Blue Cheese dressing (see recipe below)

Rinse the chicken wings under cold running water, then drain and pat dry with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours.

Preheat your grill to medium-high.

Spray grate with cooking spray (do not spray directly into the flame) and grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese dressing.

Blue Cheese Dressing:

• 1/4 pound blue cheese
• 1 cup Hellman’s mayonnaise
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 2/3 cup evaporated milk
• 1/4 teaspoon garlic salt
• 1/4 teaspoon celery seed

Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.

Herb and Butter Baked Cod

Flaky cod fillets baked with a medley of fresh herbs and mustard are a perfect entree for an early spring meal.

Wine pairing suggestion: Pair with either a light, tropical Sauvignon Blanc or a medium-bodied Pinot Noir.

Ingredients:

• 6 (6-ounce) cod fillets
• 1-1/2 sticks melted, unsalted butter (3/4 cup)
• salt and pepper
• 1/2 cup mixed fresh herbs (parsley, thyme, dill, mint, chervil or basil)
• 1/2 cup grainy French mustard

1. Preheat oven to 400 degrees.
2. Place the cod fillets in a 9×13-inch baking dish.
3. Pour the butter over the fish and season with salt and pepper.
4. Sprinkle all but 2 tablespoons of the herbs on top of the fish.
5. Bake, uncovered, for 20 minutes or until just flaky tender.
6. Remove from oven and place the fish on a serving platter.
7. Put mustard in a medium bowl and slowly whisk in the herbed butter from the pan.
8. Add the remaining 2 tablespoons fresh herbs and pour over fish.
9. Serve at once!!

Roasted Cornish Game Hen with Citrus and Black Pepper Glaze

Wine-pairing suggestion: A rich, juicy, medium-bodied Merlot because the hints of black cherry and raspberry complements this robust dish!

Ingredients:

• 2 small oranges
• 1 lime
• 1/4 cup molasses
• 1/2 teaspoon ground black pepper
• 1 tablespoon unsalted butter, chilled
• 1 tablespoon chopped fresh parsley
• 2 teaspoons kosher salt
• 2 Cornish game hens (1-1/2 pounds each)

1. With a zester or a vegetable peeler, remove the zest from 1 of the oranges and the lime, and finely chop. Halve all of the fruit and use a citrus reamer or juicer to extract the juice (enough to make 1 cup of combined juices).
2. Combine the zest and juice in a small saucepan over medium-high heat; stir in the molasses and pepper. Bring to a boil, then reduce the heat and simmer until the liquid is reduced to 1/2 cup; about 16 minutes, stirring occasionally. Remove from the heat and stir in the butter and parsley. Set aside to cool.
3. Preheat oven to 375 degrees. Remove giblets and neck from the hens. Using poultry shears or a sharp knife, cut the hens in half lengthwise. Rinse under cool running water and pat dry, inside and out, using paper towels. Place the hens in a shallow baking pan, skin side up. Sprinkle with the salt.
4. Roast the hens for 15 minutes, the brush with half the glaze. Roast glazed hens for another 15 minutes, then brush with the remaining glaze. Continue roasting until cooked thoroughly; 10 to 20 minutes more. The juices should run clear when the thickest part of the thigh is pierced with a tip of a knife. If the hens begin to brown too much before they are done, tent with foil.

Chicken Fried Steak with Cowboy Pudding

Chicken Fried Steak:

• vegetable oil for frying
• 36 ounces round steak
• 2 eggs
• 2 cups milk
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons ground black pepper

Cowboy Pudding (a.k.a. Creamy Gravy):

• 1 cup canola oil
• 2 cups all-purpose flour
• 1 teaspoon ground black pepper
• 1 tablespoon salt
• 1 quart whole milk

To make the chicken fried steak:

1. Heat a deep, heavy skillet with at least 1/2 inch of oil to 340 degrees. Alternatively, heat oil in a deep fryer to 340 degrees.
2. Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick.
3. In a shallow bowl, make an egg wash by combining the eggs and milk.
4. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt and pepper.
5. Dredge the steak in the seasoned flour, dip in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots.
6. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way.
7. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy.
8. Keep warm while making the gravy.

To make the cowboy pudding:

1. Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color; just a couple of minutes.
2. Remove from heat.
3. Add pepper and salt and mix well.
4. Add milk then return pan to the heat and increase heat to high.
5. Whisk until mixture comes to a boil and thickens. Add hot water to thin if gravy is too thick.
6. Remove from heat to prevent scorching.
7. The gravy should be as thick as pancake batter.
8. Pour over chicken fried steak and serve.

Beer Can Chicken with Cola BBQ Sauce

Ingredients:

• 1 (12-ounce) can beer
• 1 (3-1/2 to 4 pound) chicken
• 2 tablespoons Basic BBQ Rub (see recipe below)
• 2 cups Cola BBQ Sauce (see recipe below)
• 4 to 6 cups hickory or apple wood chips; soaked for 1 hour in water to cover; drained

Pop the tab off the beer can. Using a church-key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the run inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.

Spoon the remaining 2 teaspoons of run through the holes into the beer in the can. Don’t worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken’s back.

When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees (about 1-1/4 to 1-1/2 hours). If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour.

Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself! Quarter or carve the chicken and serve with the Cola BBQ Sauce.

Basic BBQ Rub:

• 1/4 cup firmly packed brown sugar
• 1/4 cup sweet paprika
• 3 tablespoons ground black pepper
• 3 tablespoons kosher or sea salt
• 1 tablespoon hickory salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons celery seeds
• 1 teaspoon cayenne pepper

Combine all ingredients in a mixing bowl and stir to blend together. Store the run in an airtight jar away from heat or light and it will keep for at least 6 months.

Cola BBQ Sauce:

• 1 cup cola
• 1 cup ketchup
• 1/4 cup worcestershire sauce
• 1 teaspoon liquid smoke
• 3 tablespoons steak sauce (A-1 Steak Sauce; or your favorite)
• 1 teaspoon onion flakes
• 1 teaspoon garlic flakes
• 1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a heavy saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4; about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover and refrigerate. The sauce will keep for several months.

TIP: You can also BBQ a chicken on a can of cola, lemon-lime soda, or root beer. Just make sure they are in a can!!

Cheesesteak Sandwiches

Ingredients:

• 3 medium onions, thinly sliced (3 cups)
• 1/2 stick (1/4 cup) unsalted butter
• 10 ounces mushrooms, thinly sliced (4 cups)
• 1-1/2 pound sliced rare roast beef; cut into 1-inch pieces (5 cups) and pieces separated
• 1/4 cup water
• 4 (6-inch long) sections soft Italian bread
• 1/2 pound sliced provolone or mild cheddar cheese

Preheat broiler.

Cook onions in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until golden, about 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms are golden, about 5 to 7 minutes. Stir in beef, water, salt and pepper to taste and cook, stirring, until heated through, about 1 minute.

Halve bread horizontally without cutting all the way through and open cut side, then put bread in a shallow baking pan. Divide beef mixture evenly among bread and top with cheese. Broil 6 inches from heat until cheese is melted, 1 to 2 minutes.

Buttermilk Pancakes with Maple Syrup Apples

These delicious pancakes are light and moist; the texture is a cross between a crepe and a pancake. Avoid over-mixing the batter (it’s okay if there are lumps) to ensure that the pancakes will be airy.

Maple Syrup Apples

• 2 tablespoons (1/4 stick) unsalted butter
• 3 large Golden Delicious apples (about 1-1/2 pounds); peeled, cored, cut into 1/2-inch thick slices
• 1 tablespoon plus 1/2 cup pure maple syrup
• 1/2 teaspoon ground cinnamon

Pancakes

• 1 cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 2 tablespoons (packed) golden brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup plain whole-milk yogurt
• 1 large egg
• 1-1/2 tablespoons unsalted butter, melted

For maple syrup apples: melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; saute until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.

For the pancakes: combine first 6 ingredients in a large bowl; whisk to blend. Whisk buttermilk, yogurt and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1-1/2 tablespoons melted butter.

Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle/skillet and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle/skillet; spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to the touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle/skillet as needed.

Spoon apples over pancakes. Serve with additional maple syrup.