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Looking to bring some Mariners Baseball to the dining room table this Thanksgiving? Check out these handy recipes courtesy of Centerplate, the same team responsible for all of the delicious foods at T-Mobile Park.
Yields: 6 -9 servings
Utensils needed: Metal Baking with Roasting Rack, Knife, Cutting Board, Spatula, Digital Thermometer
Ingredients:
1 ea. Whole Turkey, 8–12 Pounds (defrosted)
To Taste Kosher Salt
16 oz. Honey
½ Cup Garlic, Freshly Minced
6 oz. Herbs de Province
6 ea Fresh Lemon, cut into wedges
2 Cup Pitted Olives, Minced
Preparation:
1. Remove turkey from packaging and set aside giblets and neck for another use.
2. Pat turkey dry and let sit at room temperature for 1 hour before seasoning and placing in oven.
3. Set oven to 275 degrees
4. Lightly season turkey with kosher salt and place in oven with breast meat facing up, for approximately 4 hours or 20–25 minutes/Lbs.
5. Mix together the Honey, Garlic and Herbs de Provence
6. Using your thermometer, check the internal temperature of the turkey around the top of the breast or the joint of the leg to the hip. You’ll want an internal temperature of 155 degrees. Spread the Honey mixture evenly over the turkey and continue to bake for another 5 minutes.
7. Check the Turkey again and pull it out once you get an internal temperature of 160 degree. Let the turkey rest in the pan for 40–45 minutes before carving.
8. Serve with Side of Salt, Minced Olive and Lemon
Yields: 6 servings
Utensils needed: Metal or Glass Bowl, Deep Fryer (or high sided pan), Thermometer, Sheet Tray, Frying Basket (or Item that can be used to remove fries from hot oil), Serving Platter or Bowl
Ingredients:
2 ½ Lbs. High starch potato like Kennebec or Russet, washed and cut to desired thickness (Can use a preferred pre-made French Fry if desired)
1 Gallon Canola oil, or neutral flavored oil (grapeseed, soy or safflower)
1 Cup Fresh garlic, minced
1 Cup Grana Padano, parmesan cheese, finely grated
½ Cup Kosher Salt
½ Cup Freshly minced parsley
Preparation:
1. Pour oil into desired cooking vessel and heat up to 300 degrees. Check oil by using a food safe thermometer that can go up to 400 degrees. If desired, you can cook potatoes in oven at 400 degrees for 30 minutes
2. Once oil comes up to temperature, begin blanching fries in small batches in 300-degree oil for 3 minutes per batch. Once Potatoes have cooked in oil for 3 minutes, place on a side tray and hold at room temperature until ready to cook for meal time.
3. Once all French fries have been blanched and cooled and you are ready to serve, heat oil up to 350 degrees.
4. Once oil has reached desired temperature, place blanched potatoes back in oil and cook until crispy and golden brown in appearance.
5. Once all the potatoes have been fried and are still hot, toss with minced garlic, parmesan and parsley and season with kosher salt (being sure to save some of each item behind for garnishing).
Chef’s Note:
If you want to do a healthier option, you can cut the potatoes into large wedges (or “Joe Joes”), toss with 4oz of canola oil and kosher salt then bake in a 400* oven for approximately 30 minutes. Coat with minced garlic, cheese and parsley just before serving.
Yields: 6 servings
Utensils needed: 8-quart stock pot or larger, Large Sautee pan, Large Spoon, Wire Mesh Strainer or Colander, Whisk, Cheese Grater, Oven (with Broiling Capabilities is Ideal), 12x13 inch baking dish, metal mixing bowl
Ingredients:
2 Lbs. Dry, Elbow Macaroni Noodles
1 Cup Canola Oil
1 Lbs. Gruyere Cheese, Grated
1 Lbs. Jarlsberg, Swiss Cheese, Grated
1 Lbs. Parmesan Reggiano, Grated
2 Lbs. Sharp, White Vermont Cheddar, Grated
2 Quarts Heavy Whipping Cream
To Taste Kosher Salt
To Taste White Pepper, Finely Ground
Preparation:
1. Fill 8-quart stock pot with water and bring to a boil. Once boiling season the water with salt until you can taste it (approx. ¼–½ cup).
2. Cook noodles for recommended amount of time stated on box, drain water when done, then toss with canola oil to prevent sticking. Hold in a refrigerator until ready to use.
3. Pour Cream into large sauté pan and bring to a simmer.
4. Add ½ the weight of each cheese to the cream and whisk until melted, taste and season with salt if you feel it’s needed.
5. In a bowl, mix together the remaining cheeses.
6. Preheat oven to 350 degrees
7. In 12x13 baking dish, start mixing together the noodles and the cream a little at a time until the entire pan of cream is used as well as most of the noodles (if you have left over noodles you can freeze them for a later use). The pan should be filled to the top and the mixture should be slightly soupy and loose now.
8. Top the macaroni and cream mixture with the remaining cheese blend from the metal bowl and place in a 350-degree oven.
9. Bake until the center reaches 165 degrees or higher.
10. Once cheese is melted and mixture is hot, move the pan to the top rack under the broiler if you can, then broil until the cheese on the top becomes light golden brown.
11. Serve immediately
Yields: 6 servings
Utensils needed: Metal Baking Sheet Tray, Knife, Cutting Board, Spatula, Mixing Bowl, Sauté Pan
Ingredients:
1 ea Butter Nut Squash, Peeled and cut into ½ inch Cubes
½ Lbs. Red Onion, Peeled and cut into ½ inch Cubes
½ Lbs. Turnips, Peeled and cut into ½ inch Cubes
½ Cup Olive Oil
To Taste Kosher Salt
4 oz Sage Leaves
1 Lbs. Butter
4 oz. Hazelnuts, Rough Chopped
½ Cup Garlic Cloves, Peeled and Cut in Half Lengthwise
1 Cup Pomegranate Arils (Seeds)
Preparation:
1. Preheat Oven to 450 degrees.
2. In mixing bowl, combine first four ingredients and season with salt
3. Place in oven until tender (approximately 10–12 minutes)
4. In Sauté pan melt butter and continue to cook until butter becomes slightly brown (be sure to remove from heat once you see a slight color change as it will continue to cook and get darker).
5. Carefully add the chopped nuts and garlic to the browned butter while it’s still hot. Return the pan to low heat and add the sage (the hot oil will cause the sage to pop oil out of the pan) and stir until both hazelnuts and garlic are lightly browned
6. Once vegetables are removed from oven, toss with hazelnut mixture and garnish with pomegranate seeds and check to see if the vegetables need more seasoning.
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