烤甜茶盐渍火鸡

这道菜是有北卡教堂山的卡罗纳十字路口酒店的首席厨师Jimmy Reale的大作。

Chicken Brine (鸡卤水)

配料:

• 1 ea Turkey Leg Quarters, 6-8 Pounds
• 1 gallon Iced tea
• 4 cup Sugar
• 4 ea Lemons, quartered
• 1 ¼ cup Kosher salt

制作方法:

• 1. In a pot bring Iced Tea, Sugar and Salt just to simmer, stir occasionally
• 2. Remove from heat and stir well to make sure all sugar and salt dissolved
• 3. Squeeze all lemons and place in hot brine
• 4. Refrigerate until mixture is cold
• 5. Wash turkey well and place in large container
• 6. Cover Brine with brine
• 7. Place something heavy on top of chicken so it is submerged in brine
• 8. Place in refrigerator for 12-14 hours
• 9. After 12-14 hours, remove turkey from brine and wash of lightly under sink
• 10. Tie legs together with butcher twine. Place on rack and cook on 425 degrees to an internal temperature of 140 degree
• 11. Remove and let cool completely
• 12. When ready, grill slowly and baste with lavender butter until you reach an internal temperature of 165 degrees

Goat Cheese Creamed Spinach (山羊奶酪菠菜)

配料:

• 1 ea large onions, small dice
• ¾ pound bags of spinach, rough chopped
• 2 cloves Garlic, chopped
• ¾ cup Sherry
• 2 cups Heavy cream
• 3 oz. Goat cheese

制作方法:

• 1. Saute onions until translucent over medium heat
• 2. Add chopped spinach and wilt
• 3. Add garlic and sauté, then deglaze with sherry
• 4. Add heavy cream and bring to simmer
• 5. Continue to cook for about 10 minutes
• 6. Remove and whisk in goat cheese

Lavender Butter (薰衣草奶油)

配料:

• 1 Pound Butter, softened
• 1 Tbsp Lavender Flowers

制作方法:

• 1. Place soft butter and lavender flowers in food processor
• 2. Run for 20-30 seconds until combined. It will not totally puree which is fine
• 3. Store in refrigerator until ready to use