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.
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
Leftover smoked or roasted turkey carcass, meat pulled and reserved
Cold water as needed
3 medium onions, peeled and coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 medium parsnip, peeled and coarsely chopped
2 ribs and inside ribs and leaves of celery, coarsely chopped
2 bay leaves
2-3 sprigs of thyme or 1 tsp. dried thyme
6-10 black peppercorns
Parsley stems or sprigs of parsley if available
Stock bag — NOTE: most grocery stores carry and they come with a drawstring to tie up the seasonings for the stock. Another option is cheesecloth tied with twine to keep your stock clear but neither are not absolutely necessary.
Place the bay leaf, thyme, peppercorn and parsley stems in the stock bag or cheesecloth and set aside.
Place the turkey carcass into a large stock pot and cover with cold water. About 6-8 quarts.
Add the onion, carrot, parsnip, celery and the seasoning bag (Sachet) to the pot.
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.
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.
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
2 tbsp. five spice powder
1 tbsp. chili powder
2 tbsp. kosher salt
2 tsp. sugar
2 tsp. white pepper
Turkey Bone Gumbo
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
1 small bay leaf
1 tsp. thyme1 tsp. oregano
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
Make a dark roux with the flour and vegetable oil the day before.
Render the bacon until lightly browned.
Sweat the celery, peppers, onion and garlic with the bacon.
Add the tomatoes, stock, chicken base and sachet and bring to a boil.
Add the roux and gumbo file and simmer for 30 minutes.
Check the seasoning and add the okra, turkey, sausage and rice and return to a simmer for 10 minutes.