Spice Rubbed Turkey With Garlic Pear Puree Recipes

SPICE-RUBBED TURKEY WITH GARLIC-PEAR PUREE

Steps:

• Prepare turkey as per package instructions. Brush skin with 2 tablespoons olive oil.
• Combine mustard, sage, garlic powder, marjoram, thyme, paprika, salt, pepper and nutmeg.
• Sprinkle seasoning mixture over the turkey.
• Follow roasting directions on package. Let stand 15 minutes before carving.
• Meanwhile, combine pears, garlic, wine and brown sugar in medium saucepan. Bring to a simmer over medium-high heat then reduce to medium-low. Cook 25 minutes, or until pears are very tender and most of wine has evaporated. Place pear mixture into food processor container fitted with steel blade; process until smooth. With machine running, slowly add remaining 1/4 cup olive oil through feed tube to make a smooth and creamy puree. Pour into medium bowl. Stir in lemon juice, salt and pepper. Serve at room temperature or refrigerate until ready to serve.
• Carve turkey. Serve with Garlic-Pear Puree.

GARLIC PEA PUREE

Steps:

• In a 1-quart saucepan, bring the water to a boil; add in the split peas and garlic.
• Return to a boil.
• Decrease heat and simmer, covered, 1 1/2 hours.
• Place the pea mixture, green peas, oil, lemon juice, and salt in a food processor container fitted with a steel blade.
• Cover and process until smooth.
• Add tomatoes and pulse once or twice to combine.
• Variation-add 1/3 cup chopped roasted red peppers when you add the tomatoes.
• Serve with pita chips.

CAPUTO'S PORK CHOPS WITH PEAR PUREE AND BLUEBERRIES

Steps:

• Saute the pears in a large skillet with 2 tablespoons of the butter for 5 minutes over medium-high heat.
• Add 1/2 cup of the wine and cook an additional 10 minutes.
• Remove to a blender and puree.
• Dredge the pork chops in the flour, shaking off excess.
• Heat the remaining butter in the skillet, add the pork and cook until done, turning once, about 4 minutes per side.
• Add the remaining wine, blueberries, salt and pepper.
• Cook until heated through, about 2 minutes.
• Transfer the pork to 4 serving plates, mound the pear puree next to the pork.
• Meanwhile, crush half of the blueberries in the skillet and pour the resulting sauce evenly over the pork chops.
• Garnish with the mint chiffonade and serve immediately.

BEET AND PEAR PUREE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
• Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
• When the beets are cool enough to handle, peel and coursely chop.
• Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.

SPICE RUBBED TROUT WITH CAULIFLOWER PUREE

Steps:

• Note: You will see from the photo how big my trout fillets were. If yours are small then please halve the spice rub mixture as it will be too much.
• Boil, steam or microwave cauliflower, until tender, drain.
• Blend or process cauliflower with butter, vegetable stock and cream, until smooth, season with salt and pepper. I make this first as this can be reheated in the microwave before serving.
• Dry fry spices in a small frying pan, stirring, until fragrant.
• Either grind spices, garlic and rind in a mortar with pestle until crushed. I started out this way then got impatient, and blended them, so really take your pick, I just wanted to go quicker.
• Combine the tablespoon of oil with the spice mixture, rub mixture over fish.
• Cook fish in a large oiled pan, until cooked through.
• While fish is cooking, melt the extra butter in a saucepan, stir over a low heat, about 3 minutes or until browned slightly, remove from heat and stir in juice.
• To Serve: Mound cauliflower puree on a plate top with trout and drizzle with browned butter.

SPICE-RUBBED TURKEY

Steps:

• Using a dry skillet over medium heat, toast the coriander seeds and cumin seeds until fragrant, about 2 minutes. In a spice grinder, grind the oregano, coriander seeds, cumin seeds, Anaheim chiles, red chiles, paprika, salt, and peppercorns into a powder. Transfer to a bowl, and set aside.
• Rinse turkey with cold water, making sure to clean neck and main cavity thoroughly. Pat inside and outside of bird dry with paper towels. The outside of bird must be dry for spice rub to adhere to skin.
• Wearing rubber gloves, rub spice mixture thoroughly over entire bird. Refrigerate for 2 hours. Spices may be applied up to 1 day ahead. Allow bird to come to room temperature before stuffing.
• Place rack in lower third of oven, and heat oven to 450 degrees. Stuff neck cavity with 3 to 4 cups of Spicy Cornbread Stuffing. Fold neck flap down, and secure to underside of turkey using stainless-steel trussing pins or wooden skewers. Stuff larger cavity with remaining stuffing.
• Cut a piece of kitchen twine to twice the length of the turkey. Fold twine in two, and, starting at neck, bring twine forward around body of turkey ending at legs. Tie twine to secure wings and legs to body of bird. Cross turkey's legs, and tie together. Place trussed bird in a V-rack in a large roasting pan.
• Transfer turkey to oven. Reduce temperature to 350 degrees. After the first hour, rotate pan every 30 minutes until a meat thermometer reads 160 degrees when inserted into the thickest part of the thigh, 3 1/2 to 4 hours. Remove from oven, and set aside for 30 minutes before carving.

SPICE-RUBBED TURKEY

Steps:

• In a small bowl combine the first five ingredients. With fingers, carefully loosen skin from the turkey; rub half the spice mixture under the skin., Brush turkey with oil. Rub remaining spice mixture over turkey. Place lemons inside the neck and body cavity. Tuck wings under turkey; tie drumsticks together., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey, breast side up, over onions., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving., Remove lemons from cavity. When cool enough to handle, halve lemons and squeeze juice over turkey if desired. Discard onions.