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Spice up the HolidaysThe holidays are a time for celebrations with family and friends. Give tradition a twist with fresh flavors for your holiday feasts. Here are ways to dress up the menu and make meals successful: --Roasting a perfect holiday turkey is easy with a Volk Enterprises Pop Up disposable cooking thermometer. It is already conveniently inserted in the turkey and eliminates guesswork. When it activates, the turkey is done to perfection. --To add flavor to holiday meals, look for chef-designed seasoning blends. Chef Paul Prudhomme's Magic Seasoning Blends are all natural with no MSG or preservatives, and they are gluten free. Although most blends contain salt, they have no calories or carbohydrates. If you're on a low-sodium diet, use salt-free blends. --Wisconsin potatoes have unique flavors and textures. The ideal varieties for mashed potatoes are Wisconsin Russets and Yellow Flesh potatoes. For fluffier mashed potatoes, add a pinch of baking soda. Freeze leftover mashed potatoes and use to thicken soups, stews and gravies. --For information and recipes, visit: www.holiday101.com, www.magicseasonings.com and www.wisconsinpotatoes.com. Southern Smothered Wisconsin Potatoes Seasoning Mix: 3 tablespoons Chef Paul Prudhomme's Vegetable Magic
Potato Mixture: 4 tablespoons unsalted butter
Combine seasoning mix ingredients in small bowl. Set aside. For potato mixture, melt butter in large heavy pot over high heat. When butter starts to sizzle, add potatoes and 2 tablespoons seasoning mix. Cover and cook over high heat until potatoes start turning golden brown and sticking hard to pot bottom, 4 to 6 minutes. Uncover pot occasionally to scrape up crust as it forms on pot bottom. Add onions and remaining seasoning mix. Cover and cook, scraping pot bottom occasionally, until potatoes are sticking hard to pot bottom and golden brown crust has formed, 6 to 8 minutes. Add chicken stock and scrape pot bottom until clean. Cook, uncovered, until stock is completely absorbed, 3 to 4 minutes. Remove from heat, cover, and let sit 5 minutes before serving. Makes 6 servings. Bacon and Crab Stuffed Wisconsin Potato Bites 12 small red Wisconsin potatoes, about 2 inches in diameter (about 1 1/4 pounds)
Preheat oven to 425 F. Cut potatoes in half. With teaspoon or melon baller scoop out middle of each potato half and discard, leaving about 1/4 inch of edge. Place potatoes cut-side up in shallow roasting pan. Combine mustard, olive oil and Seafood Magic; mix well. Brush tops of potatoes with mustard mixture. Bake until potatoes are tender, about 40 minutes. Remove from oven; set aside. Combine filling ingredients in small bowl; mix until combined. Place about 1 to 2 tablespoons filling in center of each potato. Return stuffed potatoes to roasting pan and bake at 425 F 20 minutes, or until cheese is melted. Garnish with green onions, if desired. Makes 24 appetizers. Holiday Roasted Turkey 3 tablespoons Chef Paul Prudhomme's Poultry Magic and 2 tablespoons Chef Paul Prudhomme's Meat Magic (or 5 table-spoons of either blend)
Combine Poultry Magic and Meat Magic in small bowl; mix well. Remove, but do not discard, large, fatty deposits found inside flaps by breast and tail cavities of turkey. In 10-inch skillet, render turkey fat over high heat. Discard all but 1 tablespoon and return to skillet. Add garlic and 1/2 teaspoon seasoning. Cook until garlic just begins to turn brown and soft, 2 to 3 minutes. Remove from heat and drain. Blot with paper towels to remove any remaining fat. Set aside to cool. Preheat oven to 325 F. Work fingers between breast meat and skin to form pockets. Place cooled cooked garlic evenly inside pockets. Sprinkle 2 teaspoons seasoning inside breast cavity, then place vegetables inside cavity. Position carrots last because they're easiest to put in. Sprinkle remaining seasoning evenly over outside of turkey. Place turkey in large roasting pan and roast uncovered until tender and golden brown, 3 1/2 to 4 1/2 hours. Turkey is ready when the Pop Up disposable cooking thermometer activates. Remove turkey from oven; reserve pan drippings for Spiced Fig and Pear Gravy (Visit www.culinary.net/gravy). Let turkey stand 15 to 20 minutes before carving. Makes 10 to 12 servings. Gingered Green Vegetables Seasoning Mix: 3/4 teaspoon ground ginger
Vegetable Mixture: 2 tablespoons olive oil
Combine seasoning mix ingredients in small bowl. Set aside. For vegetable mixture, heat oil in 5-quart pot over high heat until oil begins to smoke, 3 to 4 minutes. Add onion, 1 cup potato cubes, broccoli stalks and mustard seeds. Cover; cook, stirring occasionally, 10 minutes. Add 1/2 cup vegetable stock; stir and scrape bottom of pot thoroughly. Cook, covered, 2 minutes, then add seasoning mix and another 1/2 cup vegetable stock. Scrape pot bottom thoroughly, then add remaining stock, remaining potatoes and grated coconut. Cook, stirring occasionally until potatoes are tender, about 12 minutes. Blend in coconut milk. Add broccoli florets, green beans, peppers, garlic, ginger and cilantro. Cover and bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender but retain bright green color, about 9 minutes. Serve hot as side dish or chill and serve on lettuce leaves as unusual appetizer or salad. Makes about 7 cups All recipes, Copyright © 2007 by Paul Prudhomme. Date: 12/4/07
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