Fiery Harvest Turkey Legs

Turkey legs are probably one of my favorite foods.  From the first time going to the Renaissance Faire to Thanksgiving, they stand out a lot in memorable moments growing up.  I always get a drumstick at Thanksgiving, and I always pass out promptly 45-60 minutes later for a few hours; there’s something about the leg that really makes you feel like a caveman/carnivore.  This was a fun experimentation with different spices and flavors, and I think it turned out fantastic.  I can’t wait to make this again sometime soon.

Fiery Harvest Turkey Legs:
2 turkey legs (approx 1.75lbs)
2 tbsp ghee/bacon fat/coconut oil
1 tsp whole coriander
1/2 tsp whole cloves
1/2 tsp sea salt
1/4 tsp ancho chili pepper
1/8 tsp garlic
1/8 tsp smoked paprika
First you’ll want to take all of your dry ingredients and add them into your mortar and pestle and crush into a fine powder.  While you’re working on that, preheat the oven to 350ºF.
After you’ve mixed the ingredients, heat your fat and brush it on all sides of the legs as well as the inside of the baking dish you’re using.  Then cover legs with the dry rub.
Now they’re ready for the oven.
Bake for 90 minutes, and enjoy how the house starts to smell.  We took the opportunity to go for a run, and when we got back it was magical.
When you’ve wrapped that up, let them sit for around 5 minutes to cool, and dig in.  Silverware is optional.  
Also, keep an eye open for our upcoming giveaway––it should be live on Friday! NOW! Enter here!(Closed 9/28/12)

Cedar Planked Pork Chops and Vegetables

This recipe was a bit of an experiment, as we had the cedar planks left from an earlier cooking adventure, and it felt like the right time to break them out.  Most directions recommend soaking them for at least an hour, but we only soaked them 30 minutes and lived to tell the tale.

You’ll need:

  • 2 pork chops
  • 2 cedar planks
  • roughly 1 cup chopped of each:
    • mushrooms
    • red onion
    • broccoli
  • tbsp olive oil/coconut oil
  • 2-3 tbsp Koops Horseradish Mustard
While the planks soaked in the sink, we placed the pork chops in a bag with the mustard to marinate.  We probably used 2-3 tablespoons, but feel free to add/subtract to your liking of mustard.  We cooked the chops at 350ºF, so if you’d also like to preheat your oven now, that’s not a bad thing.
If you don’t already have an egg slicer, do get one.  I’m pretty sure I got mine at the dollar store.  They’re great for the obvious slicing of eggs for salads and the like, but also amazing for mushrooms, as you can see.  More uniform cuts, less fuss, less muss.  Ok.  Informercial done.

Once your oven is ready to go, place the planks in a baking dish (or create a pseudo-baking dish with foil on a cookie sheet), and add on the chops and assorted vegetables.  We then drizzled the vegetables with olive oil and sprinkled some sea salt.  

And into the oven they went for 30 minutes.

Afterwards they looked great.

And tasted greater.

On an unrelated note, we will be doing our FIRST EVER GIVEAWAY next week, so keep your eyes here (or on twitter and facebook) to get more details.  Sorry for the ambiguity and build up, but I can’t help it!

Indian Spiced Whole Roast Chicken

This chicken was absolutely the most moist and tender roast chicken Brent or I have ever made. We were in complete awe of our success. The complex flavors and strong aromas had us smiling and drooling for days. It actually took us two days to make it, because our efforts were very much trial and error. But it was worth it. You must try this!


Indian Spiced Whole Roast Chicken
Ingredients

  • 1 whole, 4-pound chicken
  • 7 cloves garlic, separated into 4 cloves pressed and 3 cloves pressed
  • 3/8 teaspoon freshly grated ginger, separated into 1/4 teaspoon and 1/8 teaspoon 
  • 3 and 1/2 teaspoons graham marsala, separated into 1 and 1/2 teaspoons and 2 teaspoons
  • 1 teaspoon ground hot chili
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1/3 teaspoon powdered tarragon
  • 1 large onion, diced
  • 4 tablespoons ghee (or coconut oil or olive oil)
  • 6 cloves
  • 8 black peppercorns
  • 4 cardamom pods, cracked
  • 1 cinnamon stick
  • 2 cups chicken broth, separated evenly
  • 2 tablespoons of water
  • chopped fresh cilantro, for garnish
Method

*Note: This is a low and slow recipe. Plan to have it cooking all day.

1. Rinse the chicken inside and out, and pat it dry with paper towels or a cloth.

2. Make a paste by combining the following:

  • 4 cloves garlic, pressed
  • 1/8 teaspoon ginger, grated
  • 1 and 1/2 teaspoon garam masala
  • 1 teaspoon ground chili
  • 1 teaspoon salt
  • 1 tablespoon lemon juice

3. Rub the inside cavity of the chicken and the entire outside of the chicken with the paste.

4. Place the whole chicken in your large baking/roasting dish, cover, and allow it to marinate for 2 to 3 hours.

5. Preheat the oven to 250 degrees F.

6. Heat the ghee in a skillet over medium-high.

7. Add the onion, 3 remaining cloves of garlic (pressed), and remaining 1/4 tsp of ginger (grated) and cook until the onion is browned.

8. Add the cloves, black peppercorns, cracked cardamom pods, cinnamon stick and 1 cup of the chicken broth to the skillet mixture. Simmer for about 2 minutes, until fragrant and well blended into a baste.

9. Spread the baste over the chicken, cover and cook in the oven for at least 90 minutes, basting every 15 minutes or so with the pan juices, or until the internal temperature of the chicken reaches somewhere between 150 and 155 degrees.

10. Uncover the chicken and pour the remaining cup of chicken broth over it.

11. Turn up the oven to 410 degrees F.

12. Bake the chicken until it browns on the top and reaches an internal temperature somewhere between 160 and 165 degrees.

13. Mix the tarragon and remaining 2 teaspoons of garam masala into the 2 tablespoons of water. Then drizzle over the chicken.

14. Finish it off by sprinkling a little chopped cilantro for garnish on top.