Turkey Gravy

1. Bring 4 cups turkey stock to a boil in medium pot.  Remove from heat, keep warm
2. Melt 4 TBSP unsalted butter in a saucepan over medium heat.  Whisk in 1/4 cup all-purpose flour.  Whisk until it turns golden brown and smells slightly toasted.
3. Gradually whisk in the turkey stock, bring to a boil, then reduce to a simmer.
4. Add 2 bay leaves or 1 sprig thyme.  Toss in some umami flavor with porchini mushrooms and 2 TBSP madiera wine.  Season with salt

Naan

Shamelessly stolen from Serious Eats

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume
2. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate and oil the grill grate.
4. At grill side, roll one ball of dough out into a thin circle. Place dough on grill, and cook for 1 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 1 to 3 minutes. Remove from grill, and continue the process until all the naan has been prepared

Braised Chicken with Potatoes, Olives and Lemon

• 2.25lbs chicken thighs
• Coarse salt
• 1 tbsp EVOO
• 1.25 cups chicken stock
• 12 baby fingerling potatoes
• 5 garlic cloves, smashed and peeled
• .5 cups green olives (we used kalmata)
• 1 small lemon, washed and cut into wedges
• 6 thyme sprigs
• 1 teaspoon cornstarch

1. Preheat oven to 450F
2. Season chicken with salt
3. Heat a lodge cast iron skillet on medium high heat with oil
4. Cook chicken for 5 minutes, then flip and push to the side
5. Add 1 cup stock and 1/2 tsp salt
6. Add potatoes, bring to a boi
7. Add garlic, olives, lemon wedges and thyme, return to a boil
8. Put the skillet in the oven, cook for 30 minutes, flipping the potatoes after 15
9. Return to stovetop, add cornstarch and remaining stock, bring to a boil
10. Serve

Brown Sugar Glazed Salmon

• 2 pieces Salmon
• 4 TBSP brown sugar
• 1 TBSP mustard
• 1 TBSP soy sauce

1.  Preheat over to 425F
2. Mix non-salmon ingredients
3. Lay out one piece of aluminum foil for each piece of salmon, and place the salmon inside, skin side down
4. Spread the sauce on top of the salmon
5. Close the aluminum foil
6. Bake for 10 minutes
7. Change the oven to high broil
8. Open up the aluminum foil
9. Broil for 2 minutes
10. Serve

Chocolate Coca-Cola Cake

·       2 C. Cake Flour

·       2 C Sugar

·       ½ tsp. Ground Cinnamon

·       2 Sticks Butter

·       ¼ C Cocoa

·       1 C Coca-Cola

·       ½ C Buttermilk

·       1 tsp. Baking Soda

·       2 Eggs

·       1 tsp. Vanilla

·       ¼ tsp. Salt

1.      Sift together the flour and sugar.

2.      Heat butter, cocoa and Coca-Cola to boiling point.

3.      Add to the flour/sugar mixture. Stir to blend.

4.      Add buttermilk, soda, eggs, salt and vanilla & stir.

5.      Pour into a greased and floured oblong pan.

6.      Bake at 350° for 30-35 minutes. (Batter will be thin.)

7.      Ice while hot.

---

COCA-COLA ICING:

·       ½ C Butter

·       ½ C Coca-Cola

·       4 C Confectioners' Sugar

·       ¼ C Cocoa

·       1 T Vanilla

·        

1.      Heat to boiling point the butter, cocoa and Cola-Cola.

2.      Add confectioners' sugar and vanilla; stir to blend.

3.      Poke holes in the hot cake and pour the hot icing over it.

Rogan Josh Lamb Curry

• 2lb lamb leg, cubed
• 4 TB oil
• 4 TB Penzy's Rogan Josh seasoning
• 1 tsp salt
• 1 cup water
• 1/2 cup plain yogurt
• 1 large onion, minced

1. brown lamb in oil
2. remove lamb, brown onion in same oil
3. add seasoning, salt to onion, stir 1 minute
4. add in lamb, water yogurt
5. let cook on low heat 1-2 hours
6. raise heat and reduce until thick

Panang Curry with Chicken

• 5 tablespoons Panang curry paste (you can find this at an asian market)
• 2 tablespoons butter
• 4 cups coconut milk
• 2/3 pound skinless, boneless chicken breast, cubed
• 2 tablespoons palm sugar
• 2 tablespoons fish sauce, or to taste
• 6 kaffir lime leaves, torn
• 2 fresh red chile peppers, sliced
• 1/4 cup fresh Thai basil leaves

1. Fry the curry paste in the butter in a large skillet or wok over medium heat until fragrant
2. Stir the coconut milk into the curry paste and bring to a boil
3. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes
4. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes
5. Garnish with sliced red chile peppers and Thai basil leaves to serve