CockADoodleMoo Deviled Eggs

Ingredients

 

Instructions

  1. Slice eggs in half, scoop yolks into a bowl.
  2. Mash yolks with potato masher or folk.
  3. Mix in Moo Sauce and relish. Taste.
  4. Adjust with salt and pepper for taste or Moo Sauce for consistency.

 

*When hard boiling eggs, completely cover eggs with cold water and add salt (1/4 cup or more). Once the water start to boil, reduce heat to low, cover with tight fitting lid for 5 minutes. Leave lid on (no peeking) for 10 minutes then immediately cover in cold water. Perfect hard boiled eggs every time.

 

Ginger Thai NC Sweet Potato Bisque

Ingredients

 

Toasted coconut to garnish

 

Instructions

1. Sweat the onions and garlic with the coconut oil until tender.
2. Add the ginger and cook until the aroma is apparent.
3. Add the sweet potatoes, chicken stock, coconut milk, soy, lime juice and curry paste. Bring to a boil then reduce to a simmer for 15-20 minutes.
4. Remove from heat and puree with an immersion blender.
5. Stir in half the cilantro/basil and reserve the other half for garnishing.

 

Smoked Turkey Stock

 

Ingredients

 

Instructions

  1. Place the bay leaf, thyme, peppercorn and parsley stems in the stock bag or cheesecloth and set aside.
  2. Place the turkey carcass into a large stock pot and cover with cold water. About 6-8 quarts.
  3. Add the onion, carrot, parsnip, celery and the seasoning bag (Sachet) to the pot.
  4. Bring to a simmer over moderate heat for two to three hours. Watch closely, dot not stir and do not boil. Simmer very gently and skim the fat and impurities that rise to the top as needed.
  5. After two to three hours strain the stock through a sieve or fine colander into a bowl or large casserole (More surface area of the casserole will allow quicker cooling). Allow to cool at room temperature for two hours then transfer to airtight containers such as Pyrex or Mason Jars.
  6. Stock can be used immediately or kept for 3-5 days refrigerated. Freeze for up to 3 months. You can also freeze into ice cube trays. Once frozen the cubes can be transferred to Ziploc bags and used as necessary for quick application in the kitchen.

 

 

With just a little TLC and attention you will have a wholesome delicious and versatile stock for everything from soups to veggies to gravies and sauce.

 

Five Spice Rub

Ingredients

  • 2 tbsp. five spice powder
  • 1 tbsp. chili powder
  • 2 tbsp. kosher salt
  • 2 tsp. sugar
  • 2 tsp. white pepper
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    Turkey Bone Gumbo

    Ingredients

  • 2 1/2 oz. bacon
  • 3 oz. smoked sausage, cooked, cooled and diced
  • 4 oz. celery, med. dice
  • 8 oz. green bell pepper, med. dice
  • 4 oz. onion, med. dice
  • 1/4 oz. minced garlic
  • 2 cups crushed tomatoes
  • 5 cups turkey stock
  • 1 1/2 oz. chicken base
  • Sachet:
  • 3 parsley stems, snipped
  • 2 oz. flour
  • 2 oz. vegetable oil
  • 2 tsp. gumbo file
  • 1.5 cups cut okra
  • 1/2 cup cooked rice
  • 1 lb. reserved pulled turkey meat
  • salt, white and cayenne pepper to taste
  •  

    Instructions

    1. Make a dark roux with the flour and vegetable oil the day before.
    2. Render the bacon until lightly browned.
    3. Sweat the celery, peppers, onion and garlic with the bacon.
    4. Add the tomatoes, stock, chicken base and sachet and bring to a boil.
    5. Add the roux and gumbo file and simmer for 30 minutes.
    6. Check the seasoning and add the okra, turkey, sausage and rice and return to a simmer for 10 minutes.