Turkey Alternatives - KCBD NewsChannel 11 Lubbock

11/23/05

Turkey Alternatives

If you're tired of cooking the same old turkey every year for Thanksgiving, we have some alternatives. All week NewsChannel 11's Suleika Acosta has been in the kitchen learning some unique and easy recipe ideas for the holidays.

Our crew spent the morning at United Market Street whipping up some main course items to add flavor to your Thanksgiving meal.

Leg of Lamb stuffed with Goat Cheese, Apples, Pine nuts & Mint

2 Granny Smith apples, chopped
2 tablespoons minced shallot
1 tablespoon butter
Salt and black pepper
1 ½ cups crumbled goat cheese
1 cup toasted pine nuts
½ cup chopped mint
1 (5 pound) leg of lamb, butterflied
1 tablespoon olive oil

1. Preheat oven to 375 degrees F

Cut six 2-foot lengths of butcher’s twine.  In a small skillet sauté apple and shallots in butter 1 minute or until lightly browned.  Transfer to a small bowl and mix well with goat cheese, pine nuts and mint; season to taste with salt and pepper.  Arrange lamb on work surface, inside facing up.  Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until leg is fairly even with thickness.  Remove plastic wrap and generously season inside and outside of lamb.  Mound stuffing, mixture lengthwise along one side of lamb; roll up lamb over stuffing, tucking in ends.  Space 5 pieces of twine under lamb roll and tie them firmly, starting at outside and working in.  Tie roll lengthwise with remaining pieces of twine.

In a roasting pan set over 2 burners, heat oil over high heat.  Add lamb roll and sear all over, about 6 minutes in all.  Transfer lamb to a rack and set down in the roasting pan.  Roast until brown and tender and an instant read thermometer reads 140 degrees F for medium rare, about 1 hour to 1 hour and 15 minutes, basting occasionally.  Remove from oven and let sit, covered loosely with foil, 10 minutes.  To serve, discard strings, slice in 12 pieces and serve 2 slices per servings with roasted rosemary potatoes.

Rosemary Potatoes

2 pounds small red bliss potatoes, quartered
2 tablespoons chopped rosemary
1 tablespoon chopped garlic
Salt and ½ tablespoon course-cracked black pepper
½ cup olive oil

1. In a large pot of boiling, salted water cook potatoes until just tender, drain well.  In a large bowl toss potatoes with remaining ingredients.  Transfer to a baking sheet and roast at 375 degrees F for 25 minutes until browned and fragrant.  Serve with leg of lamb

Blasted Cornish Hens with Basil Couscous Stuffing

For the stuffing:
1 garlic clove, minced
1 tablespoon unsalted butter
1/3 cup canned chicken broth
1/3 cup couscous
1/3 cup shredded fresh basil leaves
3 tablespoons pine nuts, toasted lightly

1. 2 1 ½ pound Cornish hens, rinsed and patted dry
½ stick (1/4 cup) unsalted butter, softened

Make the stuffing: In a small saucepan cook the garlic in the butter over moderately low heat, stirring until it is softened.  Add the broth and bring it to a boil.  Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered for about 5 minutes.  Transfer the couscous to a bowl, stir in the basil, the pine nuts, and salt and pepper to taste, and let the stuffing cool.

Season the cavities of the hens with salt and pepper and fill them with the stuffing.  Cover each opening with a piece of foil, truss the hens with kitchen string, an drub each hen with 1 tablespoon of the butter.  In a flameproof roasting pan hear the remaining 2 tablespoons butter over moderately high heat until the foam subsides and in it sauté the hens breast side up for 1 to 2 minutes, or until the underside is golden brown.  Roast the hens in a preheated 450 degree F oven, basting with the pan juices every 10 minutes, and discard the string and foil.  Halve the hens with a sharp knife and arrange them on a heated platter.

Ziti with Pumpkin: Ziti alla Zucca

1 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 pound pumpkin, cut into julienne
1 cup water
Salt and black pepper
Pinch hot chile flakes
2 tablespoons chopped fresh parsley
1 pound uncooked ziti
¼ cup freshly grated Parmigiano-Reggiano

1. In a large pan, heat the olive oil over high heat and add the onion, garlic and pumpkin and cook 1 minute.  Add the water, salt and pepper, lower the heat to medium and cover, cooking until the pumpkin is soft, about 8 minutes.  Add the red pepper flakes and parsley and keep warm.  Bring 6 quarts of water to boil and add 2 tablespoons salt.  Cook the ziti according to the package directions, until tender yet al dente.  Toss the pasta with the cooked pumpkin 1 minute over high heat.  Divide everything among 4 warmed pasta bowls, topped with freshly grated Parmigiano-Reggiano.

Pork Medallions with Balsamic-Honey Glaze

For the balsamic-honey glaze:
4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
½ cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

1. For the pork:
1 ¾ to 2 pounds pork tenderloin
Canola oil, for searing

Preheat the oven to 350 degrees

Make the glaze: Put garlic and rosemary in a small bowl.  Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste and stir to combine.

For the pork: Slice the tenderloin into 1 inch thick medallions (rounds).  Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot.  Add the pork slices in 1 layer, season with salt and  pepper and sear for 1 minute.  Turn and sear for 1 more minute, until lightly browned.  Transfer the slices in 1 layer to a shallow baking dish.

Pour the glaze over the slices and turn them to coat.

Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.

To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them.  Garnish the platter with rosemary sprigs.

Brussels Sprouts with Pancetta

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
¾ cup low-salt chicken broth

1. Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes.  Drain
Meanwhile, heat the oil in a heavy large skillet over medium heat.  Add the pancetta and sauté until beginning to crisp, about 3 minutes.  Add the garlic and sauté until pale golden, about 2 minutes.  Add the Brussels sprouts to the same skillet and sauté until heated through and beginning to brown, about 5 minutes.  Season with salt and pepper, to taste.  Add the broth and simmer until the broth reduces to just enough to coat the Brussels sprouts, about 3 minutes.  Serve.

 

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