8 Treasure Stuffed Turkey With Shiraz Honey Jus Recipes

Steps:

• Make chicken stock by cooking chicken breasts in 8 cups boiling water and 2 teaspoons salt. Cook in boiling water for 10 minutes, (add dried scallops here if you like) then lower heat and cook for about 30 minutes. While making stock, wash and drain all vegetables. Cut mizuna into 2 strips (you won't need much of this-just to add green color). Slice the kamaboko fairly thin. Put a few mochi into toaster and toast until puffy.
• Remove chicken from stock onto a plate. While chicken is cooling, strain the soup in either cheesecloth or some kind of cloth to strain* to a clean pot. Add the carrots and daikon and cook until tender (about 10 to 15 minutes). (Shred 1 breast of chicken and add to broth. Save the rest to make chicken salad or whatever for another time.) Check flavor and add salt if needed. Just before serving, put mizuna in soup just to parboil-must be crunch/crisp. Put toasted mochi in a bowl, pour the soup over mochi, then put several slices of kamaboko on top and serve.

Steps:

• In a small bowl, place red wine vinegar, mustard, olive oil, salt and pepper. Stir with a whisk until well combined, then add beet puree.
• Shell and devein shrimp. Slice them on an angle into 4 pieces. In a medium skillet, heat butter and saute carrots, fennel, red pepper, shallots and garlic until vegetables are soft, but not browned. Add shrimp and cook 3 minutes, turning them lightly until they are just opaque. Add the vermouth, cream and tomato paste, then simmer for 4 more minutes. Season to taste with salt and pepper and add parsley. Set aside.
• In a mixing bowl, combine the 6 ingredients, blending well. In deep fryer, heat peanut oil until it reaches 350 degrees on a deep-fry-thermometer. Scoop up the mixture with an oval ice cream scoop to form 2-inch oval balls. Carefully place 2 or 3 at a time into the oil. Fry until golden brown, about 2 or 3 minutes. Place on paper towel to drain. When cool enough to handle, cut them in half and with tip of teaspoon carefully scoop out the inside cornmeal to form a hollow shell. Set aside in warm place. Arrange the 3 varieties of lettuce in center of 6 salad plates, and spoon vinaigrette dressing sparingly over them. Warm the shrimp mixture. Arrange 3 halves of the hollowed hushpuppies (per serving) on top of the lettuces. Fill with warm shrimp mixture and sprinkle with chervil. Serve immediately.

Steps:

• Pre-heat large, roasting pan in a 550 degree oven. Rub meat with oil. Mix the ground peppers and salt together. Generously coat the meat, patting the mix in. (This should be done at least 4 hours in advance, preferably overnight). Place in heavy roasting pan and in oven and roast until brown, about 30 minutes. Turn oven down to 325 degrees, cover the meat with foil to prevent burning and roast, 2-3 hours, depending on weight. I shoot for medium rare, about 130 degrees. Let meat rest on a cutting board for 15-20 minutes before slicing. Place roasting pan on high heat on the stove. Add shallots and mushrooms to brown, about 5 minutes. Deglaze with wine and scrape off drippings and reduce by 75%. Add stock, star anise, soy sauce, thyme and simmer for 20-30 minutes, about 50% reduction. Check for seasoning. Remove star anise and transfer to a blender. Blend and add butter and check for flavor. Reserve warm.

Steps:

• Wash and soak the sweet rice overnight.
• Add the rice to a medium sized pot and pour enough water to cover about 1-inch more than the level of the rice. Bring the water to a boil, then reduce the heat to low and cook for 30 minutes. Remove the rice from the heat and let cool.
• Coat the inside of a large, shallow bowl or deep plate with oil or non-stick spray. Place a thin layer of the cooked rice into the bottom of the bowl. Cover the entire inner surface of the bowl, making sure that there are not any gaps or holes. Press the nuts and fruits into the rice layer. Be sure that the pattern is comprised of different nuts and fruits so that each piece of the rice will contain all of the components.
• Add the bean paste above the rice layer. Make sure that the paste is just about flush with the top of the bowl. Cover the paste with another layer of rice.
• Place the rice-coated bowl into a large bamboo steamer. Using high steam, cook the filled bowl for 2 hours until the rice and the nuts are very soft.
• Flip the bowl over onto a plate. In a sautee pan, add butter and sautee the oranges. Deglaze with Grand Marnier and flambe. Pour on top and serve as soon as possible. Plating: Slice the rice dome in slices like you would a round cake or a pie and serve.