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| PEPPER STUFFED TURKEY Ingredients 2 sticks butter, cut into ¼-inch slices 8 teaspoons salt 4 teaspoons Cajun Chef Cayenne Red Pepper 1 cup chopped onions ½ cup chopped bell peppers 2 tablespoons chopped garlic 8 to 10 Cajun Chef Sport Peppers 3 tablespoons pickle juice from the pepper jars 1 small turkey, about 10 to 12 pounds Steps Preheat the oven to 400 degrees. Put the butter slices in a bowl and season with 2 teaspoons salt and 1 teaspoon cayenne. Freeze for 30 minutes. Combine 4 teaspoons salt and 2 teaspoons cayenne in a small bowl. In another bowl, combine the onions, bell peppers, garlic and sport peppers, the remaining 2 teaspoons salt and 1 teaspoon cayenne with the pickle juice. Prepare a work surface, either a large tray or cutting board, topped with a large clean towel to prevent the turkey from sliding around while you work. Remove the neck. gizzards, and livers from the cavity of the turkey. Rinse the turkey under cool water and pat dry with paper towels. Place the turkey, breast side up, on the work surface with the cavity facing you. Make 2 to 3 slits on either side of the breastbone, inside the cavity, with a sharp pointed knife, without piercing through to the skin. Insert 2 to 3 slices of the frozen butter into each slit. Next, spoon about ¼ teaspoon of the salt and cayenne mixture into the slits. Insert about 1 teaspoon, more if you c an, of the vegetable mixture into each hole, pushing with your fingers. Gently pull the drumstick forward and outward to expose the inner thigh. Pull the skin away from the meat. Make a slit following the bone lines from the top of each leg. Use your index finger to make a path and repeat the stuffing procedure described above. Where the skin has been loosened on the inner thigh, spoon in about ¼ teaspoon of the salt and cayenne mixture. Turn the turkey breast side up, with the neck opening facing you. Lift the skin flap and make a slit down each wing from the shoulder, again following the bone lines. Repeat the stuffing process on both wings. Season the outside of the turkey with an remaining salt and cayenne mixture. Place any leftover butter or vegetable mixture inside the cavity. Secure the wings by folding the lower half back over the top of the wing. Tie the legs together with kitchen twine. Place the turkey in a large deep roasting pan. No fat or cooking liquid is required. Roast at 400 degrees for 15 to 20 minutes to get the browning process started. Lower the temperature to 350 degrees. Cover with a lid and bake for 3 to 3 ½ hours or until the juices run clear. Remove from the oven and let cool for 10 minutes. Lift the turkey out of the pan and carve. Serve warm with pan juices. * Lay the carved pieces the gravy if youre serving on a buffet. Serves 8 to 10. |
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SHRIMP SALAD
1/4 cup fresh lemon juice
3 tablespoons drained capers
1 shallot, minced
1 tablespoon Creole mustard
1/2 tsp dried crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil
1 lbs. uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)
8 cups mixed baby greens (about 5 ounces)
Freshly grated Parmesan cheese (optional)
Preparation:
Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
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