Smoke Roasted Spatchcocked Turkey

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We all love turkey during the Holidays but you gotta admit, it’s on the bland side of the meat spectrum. By smoke-roasting your turkey on the grill, you’ll infuse the bird with a smoky punch of flavor your guests will never forget. Cooking your turkey on the grill also frees up precious oven space for more side dishes and desserts. You’ll have less stress timing the meal. What’s not to like?

The turkey is a pretty big and tall bird. Heat rises. This can lead to uneven cooking which means dry, tough breast meat and undercooked thigh and legs. Many chefs cut the turkey apart and cook the parts separately; the breast is roasted, the thigh and legs braised. What to do? Spatchcocking to the rescue! Spatchcocking is just a fancy term for butterflying or cutting poultry in half. By splitting the turkey, you flatten the bird which allows it to cook evenly with crisp skin and juicy meat. Here’s a great, simple and easy to follow how-to video.

**Please note that the video is for chicken. The procedure is the same but more force will be needed to butterfly a turkey. You got this – it’ll be worth the effort!

Ingredients:

  • 12-18 lb. turkey, preferably a locally, humanely and cleanly raised bird
  • 1/2 cup Bondat Foods All Purpose Seasoning Mix
  • Canola oil or melted butter
  • 2-3 chunks of pecan, apple, hickory. mesquite or smoking wood of your choice. Some folks like to soak the wood chunks in a bowl of water. I find it doesn’t really matter because the water only penetrates the surface. It’s up to you.

Instructions:

  1. Remove giblets and neck from cavity.
  2. Dry turkey with paper towels.
  3. Spatchcock / butterfly turkey. Here’s how.
  4. On a baking sheet, slather all sides of the turkey with canola oil or melted butter then sprinkle with Bondat Foods All Purpose Seasoning.
  5. While the turkey tempers (gets to room temperature so it cooks evenly), ignite a full chimney starter of charcoal. Once the charcoal is almost entirely covered by grey ash, dump it on one side of the grill and form a “letter C” shaped mound. Close the lid. Once the grill is up to 350-375 degrees, place 2-3 of the wood chunks on top of the charcoal.
  6. Place the turkey cavity side down with the legs facing the fire. You can cap the lower part of the legs with foil to prevent charring.
  7. Close the lid and let the smoke-roasting magic happen.
  8. Time wise, a 12-18 pound turkey should take 1 1/2 to 2 hours. A better gauge is internal temperature. Once the thigh internal temperature reads 165 degrees and the breast 160, take the turkey off the fire and allow to rest for 30 minutes, carve and enjoy! I guarantee, you will never go back to plain old oven roasting!
  9. Here’s a great guide to cutting the turkey for an unforgettable Holiday table presentation.

 

 

 

 

Yaki Soba With Gochujang

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This recipe doesn’t use any of our seasoning blends. We love to experiment with new ingredients from all over the world and share our discoveries with you. Here we’re playing with gochujang, a red chili paste from Korea that lays down a deep umami – sweet, sour, spicy and salty – base. We know you’ll love the complex and mellow warmth it infuses into sauces and marinades as much as we do!

In this recipe, you’ll use your knife skills to slice and julienne vegetables. Remember to organize your ingredients in mise en place for quick stir frying.

Ingredients

  • Yaki soba noodles – 1 lb. package
  • Red bell pepper sliced, 1/4″ julienne
  • 1 medium onion sliced, 1/8″ julienne
  • 1 1/2 cups of bean sprouts
  • 1 1/2 cups of sliced red cabbage (regular white will work fine)
  • 3 scallions sliced 1/8″ on the bias
  • 1 tablespoon roasted sesame seeds, reserved for plating
  • 3 tablespoons canola or peanut oil

Yaki Soba Sauce Ingredients

  • 1/4 cup low sodium soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon gochujang Korean chili paste (see info below)
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons mirin sweet cooking wine
  • 2 teaspoons light brown sugar

Instructions

  1. Microwave yaki soba noodles 2 minutes. Allow to cool. Separate noodles into a pile. Set aside.
  2. Combine yaki soba sauce ingredients in a small sauce pan. Using low heat, simmer sauce until sugar dissolves. Stir to combine with a whisk. Remove from fire; set aside to cool.
  3. Combine yaki soba noodles and vegetables in a large bowl. Drizzle yaki soba sauce and mix with hands until noodles and vegetables are dressed thoroughly.
  4. Heat oil in wok. Once oil is almost smoking, drop in noodles and vegetables. Toss in wok until noodles and vegetables are seared and liquid is completely reduced.
  5. Serve in a large shallow serving dish or bowl. Top with sesame seeds. Enjoy!

You can buy Korean chili paste at most Asian grocery stores. It comes in 1 lb. tubs like this. You can get it on Amazon.com too.

Tea Smoked Chicken Wings

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Inspired by Tea Smoked Duck, this recipe combines sweet, sour, spicy and savory Asian notes with a mellow and aromatic smoke thanks to oolong tea. We’ll marinate, season, roast, smoke and “reverse sear” (roast first then sear) the wings which will have your friends raving. This dish pairs wonderfully with Rieslings, crisp lagers and amber ales.

Processed with VSCOcam with k2 presetIngredients (Serves 4 – 6)

  • 3 lbs chicken wings. Optional: Cut mini drumsticks from wing.
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup light brown sugar
  • 2 tablespoons toasted sesame oil
  • 8 garlic cloves chopped fine
  • 4 tablespoons Bondat Foods Sweet Sour Spicy & Savory Asian Seasoning Mix
  • Handful of oolong or black tea soaked in a bowl of water for at 30 minutes.

Instructions

  1. A day before: Combine soy sauce, rice vinegar, light brown sugar, toasted sesame oil and garlic in a small sauce pan. Using low heat, simmer mixture until sugar is dissolved. Set aside to cool.
  2. A day before: Place wings in a zip lock bag, pour marinade mixture over, press out excess air and seal. Allow to marinate at least 4 hours or overnight in refrigerator.
  3. Prior to cooking, take wings out of refrigerator and place on a baking sheet to get to room temperature. Cover wings generously with Bondat Foods Sweet Sour Spicy & Savory Seasoning Mix. Set aside.
  4. Fire up charcoal grill for indirect cooking or if using a gas grill, ignite burners on one side of grill only.
  5. Place wings on grill away from charcoal or flame. Strain tea leaves and place over charcoal. With gas, place tea leaves in a tin foil packet with holes punched on top. Place packet over burner.
  6. Close the grill lid and allow to smoke/roast for 30 mins. at approximately 350 degrees.
  7. Once chicken reaches internal temperature of 160 degrees, sear the wings over direct flame until slightly charred. Enjoy!

Beef Short Rib Chili

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Beef Short Rib Chili

Ingredients

  • 8 cloves garlic finely minced
  • 1 medium onion cut into 1/4″ squares
  • 7 oz. can chipotle chili in adobado sauce
  • 14 oz. can kidney beans
  • 14 oz. can diced tomato
  • 1 cup red bell pepper cut into 1/2″ squares
  • 2 lbs. boneless beef short rib cut into 1/4″ cubes
  • 3 tablespoons Bondat Foods Taco Night seasoning
  • 1 cup beef or chicken stock
  • 1/2 cup beer
  • canola oil
  • 1 tablespoon all purpose flour
  • sea salt and freshly ground black pepper to taste

Instructions

  1. Take 4-6 chilis out of can and place in a small food processor or blender. Add 2-3 tablespoons of adobado sauce. Pulse until chilis turn to a thick, chunky mixture. Set aside.
  2. In a medium bowl, add beef short rib cubes, drizzle with canola, stir to cover with oil.
  3. Sprinkle 3 tablespoons of Bondat Foods Taco Night seasoning. Stir to coat beef thoroughly with spice blend.
  4. Heat an 8 quart dutch oven or stock pot to medium high heat. Add canola oil to cover bottom of pan. Add beef and cook until brown and a crust (fond) forms on the pan bottom.
  5. Add onions and garlic. Cook until onion and garlic are soft.
  6. Add diced tomatoes and cook until soft.
  7. Add chipotle chili and adobado sauce. Stir to combine.
  8. Add 1 tablespoon of flour. Stir until a thick sauce forms.
  9. Add 1/2 cup of stock and 1/2 cup of beer. Stir until sauce achieves the consistency of gravy.
  10. Add kidney beans. Stir to combine. Bring chili to a boil then lower heat to low.
  11. Add bell peppers. Simmer for 1 hour.
  12. Serve with corn bread. Enjoy!

Easy Chicken Caesar Wrap

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Ingredients

  • 1 tablespoon Bondat Foods Taco Night Seasoning
  • 2 tablespoons canola oil
  • Boneless, skinless chicken breast
  • Romaine lettuce, washed and cut into 2″ pieces
  • Caesar salad dressing
  • Shredded parmesan, romano or pecorino cheese – your choice
  • Roll up bread.  We like Damascus Bakery Roll Ups

Steps

  1. Butterfly chicken breast by placing it on cutting board, press down with palm, fingers up then cut with knife parallel to the board to yield 2 pieces.
  2. Place chicken in a medium bowl, slather with canola oil then sprinkle with Taco Night Seasoning.  Stir chicken with spatula to ensure each piece is seasoned evenly.
  3. Grill, broil, pan fry or roast chicken until cooked thoroughly to internal temperature of 160 degrees.
  4. Plate chicken and set aside to rest.
  5. Warm Damascus Bakery Roll Ups in toaster oven.
  6. Place lettuce evenly on Damascus Bakery Roll Ups.  Drizzle with Caesar dressing and shredded cheese
  7. Slice chicken then place on lettuce.  Roll the bread up then slice sandwich on the bias (diagonal).  Enjoy!

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Shrimp Tacos with Pickled Onions and Pico de Gallo

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Shrimp cooks in less than three minutes which makes this recipe perfect for quick and nutritious school night meals. This recipe makes about 6-8 tacos.

TIP: Make the pickled onions a day ahead to allow the onions to cure, mellow and sweeten.

TIP: Use two corn tortillas per taco to make sure nothing falls apart. You may also use flour tortillas if you like but they’re less authentic and a little bland.

Ingredients:

Pickled Onions

  • 1 red onion sliced thin
  • 1 tablespoon sugar
  • 1/3 cup apple cider vinegar
  • 1 cup water
  • 1 teaspoon kosher or sea salt

Pico de Gallo

    • 2 cups diced fresh tomatoes
    • 1/2 red onion diced
    • 1/4 cup medium chopped cilantro
    • kosher or sea salt to taste

Shrimp Tacos

  • 36 medium size shrimp, peeled and deveined
  • 1 tablespoon frech lime juice
  • 2 teaspoons Bondat Foods Taco Night Seasoning Mix
  • olive oil
  • corn tortillas
  • avocado slices

Instructions:

Pickled Onions:

  1. Pour water in bowl. Dissolve sugar in water by microwaving for about 2 minutes. Add cider vinegar and salt. Stir to combine
  2. Place onions in a bowl or mason jar, pour liquid over and cover. Allow to pickle for a least 2 hours or overnight.

Pico de Gallo:

  1. In a medium bowl, combine tomatoes, cilantro and onions.
  2. Salt to taste.

Shrimp Tacos:

  1. In a medium bowl, place the shrimp, drizzle with lime juice and olive oil
  2. Sprinkle 2 teaspoons of Bondat Foods Taco Night Seasoning Mix on shrimp
  3. Stir to combine
  4. Cook shrimp under broiler or grill. If grilling, skewer shrimp or use a grill grate to make flipping easier.
  5. Cook shrimp about 1 minute per side. Shrimp is cooked once it firms up and turns white; take them off the fire.
  6. Serve with heated corn tortillas, sliced avocado, pickled onions and pico de gallo
  7. Enjoy!

Roast Pork Tenderloin With Roasted Honey Carrots and Sour Cream Chive Mashed Potatoes

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Ingredients (Serves 4):

  • 2-3 lb. pork tenderloin
  • Olive oil
  • 3 tablespoons Bondat Foods All Purpose Seasoning Mix
  • 8 Carrots
  • Honey
  • 4 potatoes
  • Chives
  • 1/2 cup sour cream
  • Salt, preferably sea or kosher salt – tastes better

Preheat oven to 350 degrees F.  Position oven rack in the center.

For The Sour Cream Chive Mashed Potatoes:

  1. In a 6 quart stock pot, bring water to a rolling boil.
  2. Finely chop chives, set aside.
  3. Roughly chop potatoes into 1 inch cubes.
  4. Once the water is in a rolling boil carefully drop potato cubes in.
  5. Boil for about 10-15 minutes; once you can easily pierce the potato with a knife, they are done.
  6. Drain then place potatoes in a large bowl. Mash with a potato masher or large fork.
  7. Fold in sour cream and chives.

For the Honey Carrots:

  1. Cut carrots into 1/4 inch thick slices, on the bias (diagonal).
  2. Place carrots in medium bowl and slather with honey until they are covered.
  3. Place carrot honey mixture on a 9 X 9 inch baking pan.

For the Roast Pork Tenderloin:

  1. Slather pork with olive oil until fully covered.
  2. Rub pork with Bondat Foods All Purpose Seasoning Mix until completely covered.
  3. Place pork on a 9 X 13 roasting pan.

Let’s Cook:

  1. Place pork in oven.
  2. Place carrots in oven.
  3. Carrots are cooked once the edges curl slightly. Remove from oven before pork to retain crispness.
  4. Pork is cooked once internal temperature is 150 degrees F. Once internal temperature is good, let pork rest for 10 minutes; the temperature will rise to 160.
  5. Cut pork into 1/4 inch slices and serve