Tag: How to make
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.
Chili Lime Almond Encrusted Chicken Thighs
Chili Lime Almond Encrusted Chicken Thighs
I came up with this recipe from having the largest bag ever of chili lime almonds from Costco that I needed to use up. I’ve seen pecan encrusted chicken, so why not use these almonds instead. Like breading anything, you dredge the chicken in flour, then egg, then the almond breadcrumb mix. I decided to bake the chicken instead of frying to be “healthier.” Either way you go, the chicken turns out damn tasty.
Equipment
- food processor
- parchment paper
- baking sheet
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 cup flour
- 2 large eggs beaten
- 1 cup chili lime almonds
- 1/2 cup panko breadcrumbs
Instructions
- Pulse the chili lime almonds in a food processor until finely ground.
- Mix the ground almonds with the panko breadcrumbs.
- Dredge the chicken thighs in flour, then the egg, then the almond breadcrumb mixture.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the thighs on the baking sheet.
- Bake the chicken thighs for 30-35 minutes, flipping half way through.
Spicy Refrigerator Pickles
Spicy Refrigerator Pickles
I’ll be honest. I like pickled things, but have never liked straight up eating pickles on their own. I’d eat them on things, but never just a pickle…until now. These refrigerator pickles have changed my views on pickled cucumbers. Unlike many pickles that I’ve despised, these are crispy, not soggy, and have a freshness to them that I’ve never had before. All you have to do to make them is combine all of the ingredients in a jar, shake it up, and let sit in the refrigerator for 2 days. If you don’t want whole pickles, you can slice them into chips or spears; speeding up the pickling time to a day.
Equipment
- 1/2 gallon jar
Ingredients
- 1 1/2 lbs mini cucumbers
- 8 sprigs fresh dill weed
- 1 tbsp mustard seeds
- 2 tsp coriander seeds
- 4 garlic cloves
- 2 2/3 cups water
- 1 1/3 cup white vinegar
- 2 tbsp salt
- 2 tbsp sugar
- 6 dried whole red chili peppers
- 4 bay leaves
Add all of the ingredients into a jar, shake it up, and refrigerate for 2 days before eating.
