Smoked Turkey Leg Osso Bucco With Creamed Corn Food

TURKEY OSSO BUCO

Steps:

• Make ossobuco:
• Put oven rack in middle position and preheat oven to 350°F.
• Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.
• Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.
• Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
• Make gremolata:
• Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.

OSSO BUCCO WRAP

Steps:

• Heat the oil an 8-quart stockpot over medium heat. Dredge the beef in the flour and some salt and pepper and brown on all sides in the oil. Stir in the tomato paste, then add the onions, carrots and parsnips; stir to combine. Deglaze the pot with the white wine, then add the broth, thyme and onion powder and stir to combine. Raise the heat to medium-high and bring to a boil, then lower the heat and simmer for 30 minutes, stirring often.
• Warm the tortillas in a skillet. When warm, fill with beef, sprinkle with cheese and roll up like a burrito. Enjoy!

BRAISED OSSO BUCCO WITH LEMON FETA CRUMBLES

Steps:

• For the crumble: Roll the mint leaves and thinly slice, then in a bowl blend the mint, feta, red onion and lemon zest. Then season with salt and pepper.
• For the osso bucco: Preheat the oven to 350 degrees F. In a heavy-bottomed pan heat the vegetable oil to medium-high heat, then sprinkle the lamb with salt and pepper. Next sear the meat on each side until brown, 2 to 3 minutes per side.
• Add the stock, carrots, celery, onions and tomato paste to the pan. Tightly cover the pan with foil, and cook in the oven for 4 hours.
• Remove the pan from the oven, then check the tenderness of the meat, it should be fork tender. If need be, continue cooking to achieve desired tenderness. Then remove the ribs and save the remaining liquid. Over medium-high heat reduce the braising liquid until the liquid has reduced to 2 cups.
• Serve the osso bucco with mashed potatoes, then drizzle with sauce and finish with feta crumble.

SMOKED TURKEY BLUE CORN QUESADILLA SLIDER

Steps:

• 1.Place one Mission® Artisan® Blue Corn Tortilla in a small non-stick saute pan over medium heat, sprinkle 3 tablespoons (or ½ ounce) cheese over one half of tortilla. Once tortilla is warmed through, fold tortilla over cheese to form a half circle quesadilla, only toasting one side. Remove from saute pan toasted side down and layer bottom half of quesadilla with one tomato slice, one folded (½ oz.) turkey slice, 2 teaspoons of alfalfa sprouts and 2 avocado slices, fold quesadilla over to enclose fillings, using sandwich pic to hold closed if needed. 2.Repeat with remaining tortillas and fillings.

SMOKED TURKEY LEGS

Steps:

• Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.
• Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.
• Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
• Re-warm the mop mixture over low heat.
• Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce.
• Mix ingredients together in a small bowl.
• Combine the mop ingredients in a small saucepan and warm the mixture over low heat.

CREAMED CORN

Steps:

• Add the ears of corn to a large saucepan and bring 8 cups water to a boil (or enough to cover ears of corn). Add the sugar and salt and boil until tender, about 10 to 15 minutes. Remove corn to a utility platter and let cool.
• While the corn is boiling, add the cream to a saucepan and let reduce by 1/3 over low heat.
• While cream is reducing, cut kernels from the cobs and set aside until needed.
• Remove reduced cream from heat and whisk in butter and Parmesan, and season, to taste, with white pepper. (Add salt only if needed because the cheese will lend saltiness.) Fold in corn kernels and transfer to a family style serving dish.

CORN AND SMOKED TURKEY PUDDING

Steps:

• Preheat oven to 350 degrees.
• Heat butter in a 9-inch skillet. Cook the onions and peppers until soft and onions are a little brown. Cool to room temperature. Butter a 2 quart baking dish (not too deep).
• When cool transfer these to a mixing bowl and add cornstarch, cream, egg yolks and mustard. Whisk well to blend.
• Fold the corn and turkey into the egg mixture. Season with salt and pepper. Beat the egg whites until they hold stiff peaks but are not dry and fold them into the egg yolk mixture. Transfer to the buttered baking dish and bake for 35 to 40 minutes or until brown and puffy.
• Serve with a side dish of sliced ripe tomatoes and vinaigrette.

MARIE'S TURKEY OSSO BUCCO

Steps:

• Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
• Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
• Makes 6 main-course servings.
• Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.