Are you sick of dry Turkey on Thanksgiving?

If you are like the rest of the country for some reason the Thanksgiving Turkey always turns out to be dry. Finally Food Network Chef Anne Burrell has come up with a great solution with this unbelievable recipe for Sausage and Mushroom Stuffed Boneless Turkey Breast. The Secret ingredient is the Caul Fat only sold online at Reliable Brothers Steaks.  Check out the Recipe

Recipe of the Month

Greek Sausage Patties Wrapped in Caul Fat

Recipe Submitted from Chef Martina Hilldorfer

@ Kauai Community College

10lb Fatty Lamb Shoulder – Cubed

3 1/2oz Salt

4oz minced orange peel (no white, just orange)

1 Tbsp ground Black Pepper

1 tsp Ground Bay Leaves

1 tsp ground allspice

1 tsp crushed red pepper flake

1 tsp Cayenne

3 Tbsp Chopped Flat Leaf (Italian) Parsley

1 Tbsp Chopped Oregano (Fresh)

1 1/2 tsp Chopped Thyme (Fresh)

1 Pound, 4oz  minced onion, sautéed and cooled

1 1/2 tsp minced garlic, sautéed and cooled

10oz Ice Cold Water

2 1/2 pounds Reliable Brothers Steaks Caul Fat

48 (plucked leaves) flat-leaf (Italian) Parsley

Toss the lamb with the seasonings, chill well in freezer until nearly frozen. Progressively grind from a coarse grind to a medium grind (Make sure all equipment has been chilled and that you grind over ice)

Mix on low-speed in a chilled mixing bowl for 1 minute. Gradually adding the water. Mix on medium speed for 15-20 seconds, just until the meat gets that “sticky” sausage feel.

Test for seasoning by cooking small bit.

Portion the mix into 2oz patties, cut squares of Caul Fat to be a bit larger than the patty. wrap each with Caul Fat – place the parsley in the middle of the caul fat square , place the patty on top and wrap the edges up (envelope of butcher wrap style is fine)

Pan Fry or grill the sausages to an internal temperature of 150, or wrap and chill for up to 3 Days.

(You can freeze – I wouldn’t recommend for more than 1 month)

Serve Parsley side up!!

Recipe adapted from The Culinary Institute of America, Garde Manger, Art of the Cold Kitchen.

 

Recipe of the Month

New York Strip Steak with Brandied Mushrooms and Fresh Thyme

New York Strip Steak with Brandied Mushrooms and Fresh Thyme

Ingredients:

• 4 (12oz)Reliable Brothers Steaks New York strip steaks
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
• Leaves from 2 sprigs fresh thyme
• 2 cloves garlic, chopped
• 1/4 cup brandy
• 1/2 cup heavy cream

Directions

Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.

Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.