To have our last event for 2013. It has been a lot of fun cooking with this crew. We will be back at it in 2014 with new exciting culinary challenges.
This month, we decided to have a virtual Thanksgiving Dinner, where each of us was to bring an appetizer.
Be sure to check out my co-host Joan's fantastic blog, Foodalogue, for the complete round-up on Thursday 11.21.13. My guess is that you will find some interesting ideas you can incorporate to your holiday gatherings.
For this challenge, I immediately made two requirements for my concept...
- Had to use turkey.
- Had to serve something my family would relate to.
So naturally I chose to do a confit.
Right, who the hell am I kidding? 99.9% of my family members have no clue what a confit is.
Confit, is basically meat submerged in fat & slowly cooked. Rendered duck or goose fat is usually used.
For this course I decided to use good quality Spanish olive oil.
Michelle, AKA The Lawyer, hates dark meat on any bird. Yes, yes I know, she's got an unrefined palate. What can we do?
Actually, I know what to do. Make a confit of turkey leg. She freaking loved it.
Turkey Leg Confit
- Organic free range turkey legs
- Sea salt
- Ground black pepper
- Spanish olive oil
- Garlic cloves
- Black peppercorns whole
- Allspice whole
- Cumin seeds
- Bay Leaf
- Season the turkey legs liberally with sea salt and ground black pepper. All over.
- Wrap in plastic wrap. Fridge for 24 hours.
- Heat oven to 170 F.
- Unwrap legs.
- Place legs in a oven baking dish.
- Add the thyme, garlic, peppercorns, allspice, cumin seeds & bay leaf.
- Pour enough olive oil to completely cover the legs. Well submerged.
- Cook in oven for 8 hours.
- Remove from the oven.
- Cover with foil.
- Allow the legs to rest in the fat for 1 hour.
As you can see, you need time and patience for this preparation. I have never been one for "thirty minute meals." My guess is that you all know this by now. Those who actually read this space. You know, READ, as in the text. Thanks by the way, you very kind soul still reading.
Your time will be well rewarded by moist succulent turkey meat.
I will be posting a tutorial for making Cuban black beans and tostones in future posts. I plan to include some "back to basics" here on LC, where I cover such topics.
Tostone: Twice fried green plantain
Black Bean & Chorizo Puree
Organic Free Range Turkey Leg Confit
Pickled Jalapeno & Red Chili
Omit the chilies if you like. I actually welcomed the heat in this course.
I plan on unleashing this Cuban Thanksgiving App on my unsuspecting family members this impending Turkey Day.
Judging by Michelle's reaction...they will indeed be the lucky ones.
That's it for now...till we exchange a few words again...Peace!