Grilled Smoked Turkey Thighs

Grilled Smokey Turkey Thighs

2-4 turkey thighs, skin on, bone in
1/4 ti 1/2 cup olive oil
1/4 to 1/2 cup apple cider vinegar
1 tablespoon worchestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons polynesian pepper sauce
1 tablespoon siracha sauce
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 cup hickory wood chips

Turkey thighs are a real bargain if you can get them. I think they absorb marinade much better than any other cut of turkey. Oil an 8 x 8 inch glass baking dish (or larger if using 4 or more thighs). Liberally salt and both sides of each turkey thighs. Except wood chips, whisk remaining ingredients together well. Pour marinade over thighs and have thighs skin side up. Marinate overnight. Take thighs out of marinade and let get to room temperature. Meanwhile soak hickory chips in cold water and set aside.

Get your briquets nice and hot, about half of them with a white coating. Drain wood chips and sprinkle over the briquets. Place grill over coals and place thighs skin side down and cook on that side. When sufficiently charred, turn thighs over and grill on other side. Use an instant meat thermometer and test thighs in the thickest part of the thigh but not next to the bone. Move thighs around if one is getting cooked more than others. Remove thighs to a plate when internal temperature reaches 155 F. Let thighs rest for 10 minutes and serve with your favorite side. So tender and juicy and a perfect char on the exterior. 

French Fries, Fried in Avocado Oil

French Fries, Fried in Avocado Oil

I decided to try frying some french fries in avocado oil. What a revelation. They were deliciouos. Avocado oil has a very neutral flavor and a high smoke point. For the first fry batch heat oil to 325 F. For the second batch fry at 375 F. I didn't use a thermometer, but do as I say not as I do. Better safe than sorry. Why not give them a try. Of course serve them with your favorite condiment, catsup, avocado dip, ranch, etc.

Creole Crawfish Etouffee

 

Creole Crawfish Etouffee

4 tablespoons butter, or use peanut oil 4 tablespoons all-purpose flour 1 medium onion, chopped 1 medium bell pepper chopped (I used orange mini peppers 1 stalk celery, chopped 4 cloves garlic, minced 2 teaspoons Creole seasonings or to taste (should have paprika) 1 teaspoon cayenne pepper 1/2 teaspoon white pepper 1 teaspoon dried oregano Salt and black pepper, to taste 2 cups chicken stock, or use seafood stock 2 tablespoons tomato paste 1 tablespoon anchovie paste 1-2 tablespoon agave syrup dash of worchestersire sauce 1 pound crawfish tail meat, par-cooked 1 tablespoon chopped parsley FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce Cooked rice for serving, if desired In a large heavy bottomed frying pan or porcelain lined cast iron casserole pan, melt the butter and add flour and stir constantly over medium heat to make a roux. The darker the roux the better. Watch very closely so roux doesn't burn. Allow some time to cook and brown the foux. When the roux reaches desired color, add the chopped onions, then the garlic, then the pepper. Make sure each addition is well coated with the roux. Slowly add the chicken stock. Next add the spices. Cook for 45 minutes till vegetables are softened. Adjust seasoning. Last add par cooked crawfish and parsley till just warmed through. Serve with rice. Wowee, thought it would be too spicy, but the spicyness is just right.

Breaking Bread, GF Flatbread That Is

Breaking Bread, GF Flatbread That Is

1.5 cup all purpose gf flour 1:1 blend
1/2 teaspoon xanthan powder
1/3 cup corn starch
3/4 teaspoon salt
2 teaspoon baking powder
2 tablespoon olive oil
1 cup Greek yogurt or sour cream
neutral oil for the skillet such as olive oil or avocado oil

In medium mixing bowl add flour, xanthan, corn starch, salt, and baking powder. Whisk till well blended. Add yogurt or sour cream and olive oil and knead with the back of a wooden spoon till dough comes together. If dough is too dry add very water by the tablespoon full till dough comes together. Knead dough till smooth and let sit for half an hour so flour absorbs the moisture.

Meanwhile heat a cast iron pan over medium heat. Take a small amount of dough (make approximately six balls) and flatten to 1/4 inch thick. Place bread rounds between parchment paper to keep moist. Cook flatbread one at a time till browned slightly about 3 minutes per side. Keep each cooked bread round between the same parchment paper.

Serve immediately or store in an air tight container keeping parchment paper between each bread round. These flat breads are soft and pillowy perfect for dipping in dips, curries, or use as a bread topped with items of your choice. Most often these flatbreads are broken off to use in the dips. Breaking bread if you wish to define them that way.