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tropical cuisine fall 2016 17 Giving holiday dinner a tropical twist! Holidays in South Florida are not “over the river and through the woods,” but as with everything in this Magic City, it has a wonderful sunny zing that makes the day all our own. We invited Michelle Bernstein, a Miami native, to serve as a guest chef for this issue to create a lively celebratory main offering for your holiday meal. Mojo marinated turkey with chorizo stuffing Prepare the mojo marinade 2 cups olive oil 12 garlic cloves, chopped fine Juice of 6 sour oranges 1 teaspoon ground cumin 1 cup cilantro, chopped Salt and pepper In a saucepan on medium, heat 2 cups of olive oil. Add the garlic and keep moving the pan until the garlic turns golden brown. Remove from the heat and add salt, pepper, orange and lime juice, cumin and cilantro. Set aside until it cools to room temperature. Marinate the turkey 1 (12–14 pound) turkey (all natural and heritage bird if possible) 1/2 pound butter Carefully remove the livers from inside the turkey cavity (they will usually be wrapped in butcher paper or plastic). With your fingers, separate the skin from the turkey, being very delicate. Place butter under the skin, especially around the breast meat. Place in a plastic bag and cover with mojo marinade. Place in the refrigerator for about 24- 48 hours in advance. Prepare the stuffing 3 Spanish or Mexican chorizos, casings removed, diced in 1/8- inch pieces (if Mexican, crumble instead of dice) 1 tablespoon butter 1 Spanish onion, diced in 1/4-inch pieces 3 garlic cloves, crushed Turkey livers from the turkey, chopped 1 tablespoon fresh thyme, chopped 2 tablespoons fresh Italian parsley, chopped 1/4 cup brandy or dry white wine 2 cups heavy cream 4 cups day-old challah bread, diced small, toasted in an oven at 200 degrees on a sheet pan for 10 minutes or until crisp Over medium heat, render chorizo in a large sauté pan, add butter and onions, and cook until soft. Add garlic, livers, herbs and brandy or wine. Cook until reduced by half. Add cream and reduce by half again. Toss bread into mixture and allow it to cool. Stuff the mixture into the turkey just before roasting. Cook the turkey Remove the turkey from the bag. Remove any marinade left on the turkey. Fill the turkey with stuffing. Roast in a 325-degree oven for 3.5–4 hours or until cooked through and golden. Baste 4-5 times during cooking. Raise the temperature to 425 degrees and place the turkey in the oven for 15 minutes or until the turkey turns a darker golden brown. Remove and allow to rest at least 10–15 minutes before slicing. Prepare the gravy 3 tablespoons all-purpose flour 4 cups very reduced chicken stock Remove the turkey from the roasting pan. Pour off all but 3 tablespoons of the drippings from the pan. Place the pan on the stove on medium heat. Using a whisk, mix 3 tablespoons of flour into the drippings and whisk until thickened and smooth. Cook the flour until golden brown, then add 4 cups of very reduced chicken stock and continue whisking until smooth. Season with salt and pepper. Chef Michelle Bernstein A Miami native, Michelle Bernstein, says her cooking secret is “about amazing ingredients, layered flavors and simplicity.” A James Beard Award winner (Best Chef South, 2008) Bernstein and her husband/ business partner David Martinez, own/ operate MBC Michelle Bernstein Catering Company, as well as Crumb on Parchment. She hosts “Check Please! South Florida,” a weekly show on Public Television Station WPBT2, as well as “SoFla Taste,” seen Saturdays on WPLG Local 10, and is the author of “Cuisine a Latina.”


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