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Southern Stewed Turkey Necks
Southern Stewed Turkey Necks
Turkey necks are really underrated. They contain a ton of meat and are a staple of southern cooking; particularly soul food. They are looked at as “poor man’s oxtails”, but there’s nothing poor about the flavor. The turkey necks get braised in Worcestershire sauce, chicken stock, and beer until the meat falls off the bone. The best part is that you should be able to find the turkey necks for $2/lb at most. They are typically served over rice along with the gravy that contains butter beans.
Ingredients
- 1 tbsp vegetable oil
- 2 lbs turkey necks
- 1 tbsp creole seasoning
- 1 small yellow onion diced
- 3 ribs celery diced
- 6 garlic cloves minced
- 1 green bell pepper diced
- 2 bay leaves
- 1 tsp thyme
- 1 tsp oregano
- 2 cups chicken stock
- 1/4 cup Worcestershire sauce
- 1/2 cup beer lager or pilsner
- 1 can butter beans
- 3 tbsp cornstarch
- 1/4 cup water
- salt to taste
- steamed white rice for serving
Instructions
- Season the turkey necks in creole seasoning. Brown the turkey necks in the oil for 10 minutes in a pot over medium high heat. Remove from the pot.
- Add in the onions. Brown for 5 minutes.
- Add in the bell pepper, celery, and garlic. Brown for 5 minutes.
- Pour in the Worcestershire sauce, beer and chicken stock. Scrape the bottom of the pot.
- Add the turkey necks back in. Season with thyme and oregano. Add in the bay leaves. Cover and simmer over low heat for 2 hours.
- Stir in the butter beans.
- Make a slurry with the cornstarch and water. Stir it into the pot until ther gravy thickens. Season with salt to taste.
Serve over steamed rice.
Remoulade Sauce
Remoulade Sauce
Remoulade sauce has French origins and is a staple of Creole and Cajun cuisine. The zingy sauce is mayo based, flavored with ingredients such as hot sauce, lemon juice, creole mustard, just to name a few. The sauce pairs great with catfish, shrimp, crab cakes, and just about anything fried and crunchy.
Ingredients
- 1 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp Louisiana hot sauce
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 green onion finely chopped
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Instructions
- Mix all of the ingredients together.
Smoked Pineapple Salsa
Smoked Pineapple Salsa
I came up with the idea of smoking a pineapple salsa to go with pulled pork tacos for a birthday party. It was a hit. While still maintaining its sweetness to cut through the heaviness of the pork, the salsa had a great smokey flavor from the cherry and peach wood. This salsa is good for 5 days in the refrigerator. Not only does this pair great with pork, but chicken, fish, and shrimp as well.
Equipment
- Electric Smoker
- food processor
Ingredients
- 1 pineapple peeled and cored
- 1 small white onion peeled
- 1 head garlic
- 3 green onions
- 3 jalapeños
- 2 serrano peppers
- 1/2 bunch cilantro
- 1/4 cup white vinegar
- 2 tsp salt
Wood Chips
- 1/2 cherry wood
- 1/2 peach wood
Instructions
- Place the pineapple, onion, green onions, garlic, and peppers on the smoker grate.
- Smoke in a preheated 250 degree smoker for 2 hours.
- Take the produce out of the smoker. Allow to cool. Peel the garlic and cut the bottom ends off the green onions.
- Place smoked ingredients along with the cilantro, vinegar, and salt in a food processor. Pulse a couple of times and refrigerate.
