Turkey Breast on the Breeo

Grilled Turkey Breast Steaks with Apples

 This is a great recipe when you want to do something a little different than a whole turkey for Thanksgiving or happen to be camping for the holiday. The combination of the marinated and grilled turkey and apples are perfectly delicious together and it’s another quick and easy recipe. It can be the centerpiece for your Thanksgiving Dinner or a nice lunch the day before or after. Makes amazing open-faced sandwiches too.

 4 boneless turkey breast steaks

2 or 3 apples of your choice

½ cup apple juice

¼ cup apple cider vinegar

¼ cup olive or canola oil

1 to 2 teaspoons of dried rosemary or about a tablespoon of fresh rosemary, crushed and chopped

Salt and freshly ground black pepper to taste

 In a medium bowl, whisk the apple juice, vinegar, oil and spices together. In two separate bowls or resealable plastic bags, place the turkey steaks in one and the apples in the other. Pour half of the marinade over both the turkey and the apples each and let marinade for an hour or longer.

 When you’re almost ready to cook, heat the grill or build a fire with a grate or grill rack. Place the turkey breast on the grill and cook for about 10 minutes of each side while occasionally basting with the marinade. When the turkey is about halfway done, add the apples to the grill and cook and baste with the apple marinade. When the turkey is cooked through and is browned nicely with grill marks and the apples start to soften and brown around the edges, remove and plate.

 I like to plate the apples first then place the turkey on top and serve with a salad or sauteed spinach, but that part is up to you. Happy Thanksgiving and Go Outside!

 Yield: 4 servings

Prep time: 10 to 15 minutes

Cook time: 20 to 30 minutes

Football Cheddar Crackers

Of course, you can use any shaped cookie cutter you wish; hearts, Christmas trees, etc., but my favorite is the football, especially for friends and family at this year’s Superbowl! 

For the crackers

1 cup flour

8 ounces Cabot Sharp Cheddar. shredded

1 egg beaten

8 tablespoons, I stick, Cabot salted butter

¼ teaspoon baking powder

¼ teaspoon or more of cayenne or your favorite herb or spice

Preheat the oven to 375 degrees and line a cookie sheet with parchment or lightly grease with butter.  Combine the flour, baking powder and cayenne in a medium size bowl and mix with a whisk or fork.   Cut the butter into small pieces and distribute throughout the flour.  Using a food processor, an electric mixer with paddle attachment, pastry blender or your hands, beat or blend the flour and butter together until the butter is well incorporated. Add the egg and beat or blend again until a medium-firm dough is formed.  This will only take a minute or two.  Now add the cheese and beat or blend again until the cheese is all mixed into the dough.  Again, this will only take a minute or two.  Form the dough into a rectangle, wrap in plastic wrap and chill in the freezer for about half an hour.   When the dough has chilled remove from the freezer, unwrap and place on a lightly floured work surface.  Roll out to 1/8” thickness or less.  Using a football shaped cookie cutter, cut out the crackers and place them on the cookie sheet.  Place in the pre-heated oven and bake at 375 degrees for about ten minutes or until the crackers turn a light golden-brown color.  Remove the sheet pan from the oven and let the crackers cool.  These can be stored in a tightly covered container for up to a week. 

Venison Sloppy Joes

These are even better than the ones you remember from your childhood and are super easy and fun to make over a campfire. Serve over good bread, grit cakes, biscuits, cornbread, pasta, eggs or just about anything.

2 pounds ground beef

1 tablespoon canola oil

2 small onions, peeled and chopped (about 2 cups)

1 cup ketchup

1 cup BBQ sauce

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon dry mustard

Salt, to taste

Freshly ground black pepper, to taste

Water, beer, or broth as needed

Heat a large, heavy cast iron skillet or Dutch oven over medium high heat. Put in the ground beef and brown it, stirring often. Drain and discard the drippings. Meanwhile, heat the oil in a separate skillet and cook the onions until they are soft, 7 to 10 minutes. Add the cooked onions and remaining ingredients to the cooked beef and bring to a simmer. If the mixture isn’t wet enough for your liking, add a little water, beer, bbq sauce or broth until you get the perfect amount of sloppiness. Cook, with the skillet mostly covered, for about 15 to 20 minutes, adding more liquid if needed. When good and hot, serve over your choice of bread or whatever and bring back the memories!

 Note: If you want a one dish meal, you can add the onions to the beef when it is about half way done, instead of using two skillets.

 Yield: about 6 servings

Prep time: 10 to 15 minutes

Cook time: 30 minutes

Jambalaya

Jambalaya is probably not the first thing football fans think about when planning a meal for the big game, but it should be. Jambalaya has a lot going for it: it’s easy, you can make it ahead of time, it feeds a lot of people, you can use just about anything for the proteins or even fresh vegetables for the main ingredients, and it’s just kind of special. This version is my favorite but feel free to make it your own. Duck and sausage and shrimp and scallops also makes for tasty versions.

 2 pounds of andouille sausage or kielbasa, cut into 1-inch pieces

3 pounds of catfish fillets, cut into 1-inch pieces

2 medium onions, peeled and chopped (about 2 cups)

1 medium green pepper, seeded and chopped (about 1 1/2  cup)

3 stalks of celery, trimmed and chopped (about 1 cup)

1 clove garlic, peeled and minced

1 28 ounce can of quality, whole tomatoes, with juice

1 ½ teaspoons of dried thyme

1 teaspoon dried oregano

1 teaspoon freshly ground black pepper

1 teaspoon white pepper

½ teaspoon dried basil

7 cups fish stock

1 ¾ cups of uncooked white rice

2 or 3 tablespoons of canola oil

chopped green onions for garnish (optional)

Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the sausage pieces and cook, turning, until lightly browned about 10 to 15 minutes. Add the onions, bell peppers, celery and garlic and stir to mix; continue cooking for another 10 to 15 minutes. Add the tomatoes with juice and all the seasonings, stir to mix, and cook for 5 to 10 minutes, stirring and chopping up the tomatoes with your spoon as your stir.

 Add the stock and simmer, with the pot mostly covered, for 45 minutes to an hour. Add the rice and continue to simmer, stirring occasionally, for 25 to 30 minutes. The rice should be tender and should have absorbed most of the cooking liquid.  The jambalaya should be pretty thick, not soupy. Continue to cook, if needed.

 Now add the catfish, stir gently, and cook for a few minutes, about 5 to 10 minutes. Continue to gently stir and taste for seasonings.  

 When the fish is done remove the jambalaya from the heat. Serve in a big bowl or large dinner plate, garnish with chopped green onions and serve immediately.

A few favorite recipes…………..

Duck and Andouille Sausage Gumbo

Gumbo is probably my favorite recipe to make and it can be made with just about any ingredients.

• 2 to 3 pounds duck breast, cooked and cut into 1” or smaller pieces

• ½ lb to 1 lb. of andouille sausage, you can also use kielbasa or other smoked sausage cut into 1” or smaller pieces

• 2 medium onions, peeled and chopped (about 2 cups)

• 1 ½ medium green bell peppers, seeded and chopped (about 1 ½ cups)

• 2 or 3 stalks of celery, trimmed and chopped (about 1 cup)

• 2 tablespoons chopped garlic

• 1 tablespoon salt

• 1 tablespoon coarse ground black pepper

• 1 tablespoon white pepper

• ½ to 1 tablespoon cayenne pepper

• 1 tablespoon dried thyme

• 1 ½ teaspoon dried oregano

• 1 ½ teaspoons dried basil

• 1 cup peanut or canola oil

• 1 cup all-purpose flour

• 7 cups stock, chicken or duck

• 9 cups cooked rice

Cook the duck any way you like. I prefer to lightly smoke the breasts, but you can bake, broil, roast, grill or fry them, whatever suits your fancy. Now, in a cast iron or heavy saute pan, brown the andouille sausage. Remove from the pan with a slotted spoon or tongs and set aside.  It’s always a good idea to get everything ready before you start any recipe, but it’s especially true with this one.  Mix the chopped vegetables and garlic together.  Measure and combine the salt, spices and herbs.  Measure out the oil and flour.  Put the stock in a big soup pot. The next step is to make the roux.  While making a roux for the first time may seem challenging or even intimidating, it’s not difficult to master.  It requires more patience than any special talent and is well worth the effort.  Heat the oil in a Dutch oven over very high heat.  When it just starts to smoke, start adding the flour, a few tablespoons at a time, whisking constantly.  Adjust the heat to medium-high.  The most important thing is not to burn the roux, so if you need to turn the heat to medium that’s fine.  It will take a little longer, but it’s important to have control.  If little black specks appear, unfortunately, you will have to start over.  Whisk constantly-a long-handled whisk works best-until the roux is about the color of a copper penny.  The whole process will take 15 to 20 minutes over high heat and up to 45 minutes if cooked over medium heat. When the roux has thickened and is dark brown/copper, turn off the heat and add the vegetables and spice mix.  Using a large spoon instead of the whisk, stir well and set the Dutch oven aside. Heat the stock until it reaches a boil.  Add the roux-vegetable mixture to the boiling stock, stirring with the spoon or whisk.  When all of the roux had been added, put the pot on a low simmer for about ½ hour, with the pot mostly covered. When ready, serve over a mound of hot rice in deep dinner plates or large bowls. and garnish with the green onions. Serves 8 to 10

Big Buttermilk Biscuits

5 cups flour
21⁄2 teaspoons baking powder
11⁄4 teaspoons baking soda
1 teaspoon salt
12 tablespoons (11⁄2 sticks) unsalted butter, well chilled 21⁄2 cups buttermilk

-Set the oven to 450 degrees. Grease a baking sheet or line it with baking parchment.
-In a large bowl, stir together the flour, baking powder, baking soda, and salt. Cut the butter into small pieces and distribute throughout the flour. Then using a pastry blender or your fingers, mash the butter into the flour until the mixture is the consistency of coarse cornmeal. (You can also do this with a food processor.) -Add the buttermilk and mix briefly, just until all the dry ingredients are incorporated into the dough. Overmixing will make the biscuits tough.
-Turn the dough out onto a well-floured surface and knead it briefly, working in a bit more flour so that it is not totally sticky. Pat it out to a thickness of 1 1⁄2 to 2 inches. Cut with a round or square cookie cutter, about 3 1⁄2 inches, or the rim of a large drinking glass.
-Place the first biscuit at the center of the prepared baking sheet. Nestle the other biscuits around the first one so sides are touching. Bake for 15 to 20 minutes, or until golden brown.
-Remove from oven and allow to cool somewhat. Break them apart into individual biscuits and serve warm.
Yield: 8 or 9 big biscuits.

Catfish Cakes

2 1/2 to 3 lbs catfish fillets

2 eggs, beaten

3/4 mayonnaise

1/4 cup half and half

2 tablespoons Dijon mustard

4 1/2 teaspoons Worcestershire sauce

2 1/2 teaspoons Old Bay Seasoning, or your favorite seasoning

2 cups cracker crumbs, panko, bread crumbs or corn flakes

2 or 3 dashes of hot sauce

several tablespoons of butter, for frying

lemon slices

Cook the catfish fillets until done and set them aside. You can grill, fry, poach, broil, or bake them, as you like. Combine the eggs, mayo, half and half, mustard, Worcestershire sauce, Old Bay, cracker crumbs, and hot sauce in a large bowl and blend well. When the fish has cooled enough to handle, chop or break it into the bowl and mix.

With your hands, form the mixture into 3 to 4 inch patties, place them on a baking sheet or plate and refrigerate for about half an hour.

When you are ready to cook, heat a cast iron pan or heavy skillet and melt enough butter to lightly but completely cover the bottom. When the butter has completely melted and is good and hot and bubbling, add a few catfish cakes to the pan. Don’t crowd the pan or it will be hard to turn them over. Cook 4 to 5 minutes on each side., until they are golden brown. Remove the cakes from the pan and keep warm. When all the catfish cakes have been cooked, transfer them to a serving platter. Serve them with lemon slices and the garnish of your choice.

Mom’s Cornbread

Jimmy’s mom, Carolyn Kennedy Bowen, made corn bread at least four or five times a week for dinner when he was growing up.  His dad loved it; he used to crumble up the leftovers into a big ol’ glass of buttermilk, add a little salt and pepper, and eat it with a spoon.  

 3 cups yellow cornmeal

3 cups all-purpose flour

¾ cups sugar, plus more for sprinkling (optional)

2 ¼ teaspoons salt

3 tablespoons baking powder

1 ¼ cups vegetable oil

3 eggs

3 cups milk

 Set oven to 450 degrees.

In a very large bowl, mix together the cornmeal, flour, sugar (if using), salt, and baking powder. Set aside.

Pour the oil into a 10-inch cast-iron skillet and place it in the preheated oven until it bubbles, 5 to 10 minutes.

While the oil is heating, mix together the eggs and milk in a small bowl, beating well with a fork. Pour the wet ingredients into the dry ingredients and stir until well blended. Stir in the very hot oil, a bit at a time. It will not incorporate into the batter perfectly, but that’s OK. The Idea here is to give the batter a jump-start on cooking. 

Pour the batter into the hot skillet (you don’t need to grease it; the residual oil will do the job). Sprinkle a bit of sugar on top for taste and looks.  Bake until brown or until your tester comes out clean, about 25 minutes. 

Allow the corn bread to sit in the pan for an hour so it can be easily removed. Serve ASAP.  

Yield: Two 10-inch round loaves

Venison, Wild Leeks and Cabot Cheddar Rolls

This recipe blends a little of the South and the North with the Far East.  These rolls, Negimaki in Japan, are great as appetizers but can also be served as a main course.

 BBQ Teriyaki Sauce:

½ cup of your favorite BBQ sauce

½ cup of soy sauce

½ cup of sherry or sake

Combine the ingredients in a small cast iron pan and heat over medium high heat until it just comes to a boil.  Reduce the heat immediately and let cook on a simmer for 10 to 15 minutes.  The sauce will cook down quite a bit

For the rolls:

2 thin, boneless venison steaks, 4 or 5 ounces each

4 wild leeks (ramps) or scallions, split lengthwise and cut into four pieces

½ cup or so of BBQ Teriyaki sauce (recipe above)

Cabot Seriously Sharp Cheddar or 50% Reduced Fat Cheddar, 2 or 3 ounces, cut into thin strips, approximately the same size as the scallions

The venison steaks will need to be made as thin as possible.  The best way to do this is to place it between two sheets of waxed paper or plastic wrap on a cutting board and gently pound it with a meat mallet, flat side of a cleaver or even the bottom of a heavy, glass soda bottle.  When the steaks are nice and thin, about 1/8 inch thick or so cut them in half crosswise.  Arrange a line of the leeks or scallions and the cheese strips down the entire length of the steaks.  Roll the pieces tightly into cylinders and hold in place with toothpicks.

Preheat the oven’s broiler or light the grill.  Dip the venison rolls into the BBQ teriyaki, making sure they are good and covered with the sauce.  Place the rolls in a cast iron skillet, grill pan or griddle and broil for 3 or 4 minutes on each side.  It’s a good idea to baste them a little on each side while they are cooking.  When they are done, remove from the heat and place on a cutting board.  Remove the toothpicks and using a sharp knife cut the rolls into 1 inch long pieces.  Stand them upright on end and add a little more sauce and enjoy.

Yield:  Makes about 16 1 inch rolls

CABOT RECIPES

Grilled Salmon with Roasted Pumpkin, Fall Greens and Cheddar Risotto

 Ingredients

4 salmon filets, 7 to 9 ounces each

3 cups roasted pumpkin, recipe below

2 cups of your favorite greens  (I prefer baby spinach and arugula but  kale, chard or any lettuce will work. However, if using cooking greens, such as chard or kale it’s best to sauté them a little first.)

2 tablespoons olive oil
½ cup onions, diced
2 cloves garlic, minced
½ cup dry sherry
2 cups arborio rice
4 cups chicken or vegetable broth
4 ounces Cabot Seriously Sharp Cheddar grated (about 1 cup), plus more for garnish
Salt and ground black pepper to taste
¼ cup chopped fresh parsley

Directions

Preheat oven to 400 degrees.

To roast the pumpkin, cut the stem and a little bit of the top of the pumpkin off with a sharp knife.  Then cut the pumpkin in half and clean out all the seeds and pulp. Cut the halves into 2” to 3” wedges and drizzle with olive oil and a little salt and pepper. Place skin side down on a baking sheet and roast until soft, about 30 to 40 minutes. Remove the skin from the roasted pumpkin and, for this recipe, cut the roasted pumpkin in 1” chunks.

For the risotto: In large sauté pan or Dutch oven, heat butter over medium heat until melted and hot.  Add the onions and garlic and cook until the onions just start to soften.  Splash sherry over vegetables and let simmer for 2 minutes. Add rice, stirring to coat with liquid, and let cook until liquid is absorbed. Reduce heat to medium-low Add broth, 1/2 cup at a time and cook, stirring often, until all of broth is absorbed before adding more. (Add just enough of broth to make rice firm but cooked through to center.) When about half of the broth has been used add about one-third of the pumpkins and continue slowly adding the broth and pumpkin until all the broth and pumpkin have been used and the rice is nice and tender, about 20 minutes. Add the greens and cook while stirring for 3 or 4 minutes.

For the salmon: Salt and pepper both sides of the salmon fillets. Transfer to plate and let stand for a few minutes in refrigerator while you preheat grill or cast iron skillet. Cook the salmon to desired degree of doneness, about 3 or 4 minutes per side (salmon will continue to cook after removed from heat). 

Serve Salmon and Risotto together and enjoy!

Cabot Cheddar Smores

This is without a doubt the most fun recipe I’ve ever created. One day, I was working on a recipe idea using toasted marshmallows and Cabot Cheddar for a winter soup garnish and the cheddar light bulb went off – Cheddar S’mores!  I pulled together the ingredients and made them right away.  As I put them in the oven I just KNEW this was going to be one of those recipes that would make people ask, “cheddar and chocolate?” and then go home and make them for their friends and family, and that’s exactly what happened.

8 graham crackers, halved (to make 16 squares)

• 8 (3/4-ounce) Cabot Seriously Sharp Cheddar or Cabot Sharp Cheddar Serious Snacking*or 1 (8-ounce) bar Cabot Sharp Cheddar or Cabot Seriously Sharp Cheddar,cut into eight slices* (cheese should be smaller than cracker on all sides)

• 2 (1.55-ounce) Equal Exchange Chocolate Bars, each broken into 4 segments

Preheat oven to 350°F. Place eight of graham cracker squares on baking sheet; top each with segment of chocolate followed by piece of cheese. Top with remaining graham cracker squares. Bake for about 4 minutes or just until cheese and chocolate start to melt. Remove from oven and press down gently on each Serve warm, or let cool to serve later at room temperature.

Cheddar-cuterie

Marinated Cabot Cheddar Cubes

These delicious little cubes make the perfect addition to any snack or appetizer tray.  They are also great as an addition to breakfast, lunch or dinner entrees and side dishes.

Ingredients

• 16 oz. of Cabot Sharp Cheddar or Cabot Horseradish Cheddar, cubed

• ½ cup olive oil

• ¼ cup white wine or rice wine vinegar

• ¼ cup roasted red peppers, diced

• ¼ cup red onion, diced, optional

• 1 ½ teaspoons of fresh basil, minced or ½ teaspoon dried

• 1 teaspoon minced garlic

• ½ teaspoon dried thyme leaves

• ½ teaspoon coarse salt

• ½ teaspoon coarse ground black pepper

Directions

Prep time: 10 minutes

Combine all of the ingredients, except for the cubed cheddar and oil, in a medium size mixing bowl and whisk until well blended.  Slowly add the oil and whisk until it is emulsified. Now add the cubed cheddar and gently stir and toss so that all the cubes are covered with the marinade.

1. Cover the bowl and let set overnight, if possible, in the refrigerator.

2. When ready to serve, place the marinated cheddar in a small bowl and serve with table crackers or sliced baguette.