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Thanksgiving alfresco
Compiled by Times staff writer © St. Petersburg Times, published November 1, 2000 Emeril's Deep-Fried Cajun Turkey Green Bean Salad with Pine Nuts and Basil Sweet Potato Sausage Balls Cranberry Sauce with Dried Cherries Frosted Cauliflower Bourbon and Chocolate Pecan Pie * * * Emeril's Deep-Fried Cajun TurkeyNote: Special equipment is needed to make a deep-fried turkey. Please read tips included in main story. 2 8- to 14-pound turkeys About 10 gallons peanut oil 1 cup salt 1/2 tablespoon cayenne 1 teaspoon black pepper Marinade: 2 tablespoons Worcestershire sauce 1 tablespoon crab boil 1/4 cup apple cider 3/4 cup honey 1 bottle beer 1 tablespoon salt 1 tablespoon allspice 1/2 cup Creole spice 1/4 teaspoon cayenne Pinch of clove Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector. Inject into turkey according to manufacturer's directions. Heat oil to 350 degrees. Depending on the amount of oil used, this takes 45 minutes to 1 hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1-2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.) Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require about 3 minutes a pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees in the breast and 180 degrees in the thigh. Turkey parts such as breast, wings and thighs require 4-5 minutes a pound to come to temperature. Source: Emeril Lagasse. Green Bean Salad with Pine Nuts and Basil11/2 pounds slender green beans, trimmed 2 tablespoons olive oil 1/4 cup pine nuts (about 11/2 ounces) 2 garlic cloves, minced 18 large fresh basil leaves, chopped Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place beans in bowl of ice water to cool. Drain well. Pat dry with paper towels. (Can be made 1 day ahead. Wrap in paper towels and refrigerate.) Heat oil in heavy large skillet over medium-low heat. Add pine nuts and saute until light brown, about 6 minutes. Add garlic; stir 1 minute. Add green beans to skillet; saute until heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve. Serves 6. Source: "Bon Appetit," June 1998. Sweet Potato Sausage Balls3 cups biscuit mix 1 cup sharp cheddar cheese, shredded 2 cups sweet potatoes, mashed 1 pound sausage Combine all ingredients well. Roll into 21/2-inch balls and place on greased sheet pan. Bake at 350 degrees for 20 minutes until brown. Serves 8. Note: We used plain sausage for this, but a spicier version would give it more zip. Source: http://www.about.com. Cranberry Sauce with Dried Cherries21/2 cups cherry cider, black cherry cider or cranberry juice cocktail 1 8-ounce package dried tart cherries (about 2 cups) 1 cup sugar 1 12-ounce package cranberries 1/4 teaspoon (generous) ground cloves Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). Serves 8. Note: We recommend that you make this a few days ahead and refrigerate it. The sauce becomes thicker and more flavorful as the ingredients meld. Source: "Bon Appetit," November 1998. Frosted Cauliflower1 head of cauliflower, cored but left whole 1 cup mayonnaise 2-3 tablespoons Guldens or any spicy brown mustard 11/2-2 cups sharp cheddar cheese, shredded Paprika Leafy greens for garnish Steam cauliflower, covered, in microwave for 9 minutes on high. Mix mayonnaise and mustard and frost cooked cauliflower. Cover with shredded cheese, patting it onto the sides of the cauliflower so that entire surface is covered. Microwave on high for about 2 minutes or just until cheese is melted. Line a bowl slightly bigger than the cauliflower with leafy greens and position vegetable in the middle. Shake paprika on top. Serves 6. Note: Make two; this will go fast. Can be used as an appetizer or a side dish. Source: Karen Rhea, St. Petersburg. Bourbon and Chocolate Pecan Pie1 cup sugar 1/4 cup butter 3 eggs, slightly beaten 3/4 cup light corn syrup 1/4 teaspoon salt 2 tablespoons bourbon 1 teaspoon vanilla 1/2 cup chopped pecans 1/2 cup chocolate chips Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix until blended. Spread pecans and chocolate chips in bottom of pie shell. Pour filling into 9-inch deep-dish pie shell. Bake in a preheated 375 degree oven for 40-50 minutes. Serves 6-8. Source: http://www.about.com.
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