Ingredients

• 1/2 c. grapefruit juice
• 1/4 c. orange juice
• 3 tbsp. lime juice

Preparation

Combine all ingredients and let sit for two hours at room temperature.

Ingredients

For the turkey stock:

• 4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
• 6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
• Salt and black pepper
• 1 medium onion, peeled and stuck with 3 cloves
• 3 large carrots, peeled and cut into large chunks
• 3 stalks celery with leaves, trimmed and cut into large chunks
• 2 bay leaves
• 12 black peppercorns
• 1 cup white wine, Madeira, vermouth, dry sherry or water

For the gravy:

• 12 tablespoons (3/4 cup) all-purpose flour
• Salt and black pepper

Preparation

1. For the stock: Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.

2. Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours.

3. Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.

4. When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.

5. For the gravy: In a deep skillet or large heavy pot, melt 12 tablespoons ( 3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.

6. Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.

Yield: 3 quarts, about 20 servings.

The New York Times

Ingredients

• 1/4 c. champagne vinegar
• 1/4 vanilla bean
• 1/4 c. honey
• 1 c. blueberries
• 2 tbsp. freshly squeezed lemon juice
• 1 medium shallot, diced
• 2 1/2 tsp. kosher salt
• 1 1/2 tsp. Dijon mustard
• 1/2 tsp. lemon zest
• 1/4 tsp. black pepper
• 1 c. olive oil
• 1 c. corn oil
• 1 tbsp. shredded fresh mint

Preparation

Pour vinegar into a small saucepan over medium heat. Split vanilla bean. Scrape seeds into vinegar and add vanilla bean to vinegar. Bring to a boil.

Reduce heat to low and reduce vinegar/vanilla mixture by half. Remove (and discard) bean, cool mixture and reserve.

In a blender, combine vinegar, honey, blueberries, lemon juice, shallot, salt, mustard, lemon zest and black pepper and blend until smooth. In a small bowl, whisk together olive oil and corn oil.

With blender on low speed, slowly drizzle oils into blender until smooth. Stir in mint. Transfer vinaigrette to an airtight jar and refrigerate at least 2 hours before using. Vinaigrette may be refrigerated for up to 2 weeks; shake before using.

Mike Grossmann

Ingredients

• 2-3 dried chipotle peppers
• 3 tbl black pepper
• 2 tbl dried oregano
• 1 tbl dried cilantro
• 1 bay leaf
• 1 tsp cumin
• 1 tsp onion
• 1 tsp dry orange peel

Preparation

Combine all ingredients in a spice mill or blender and grind until even and finely ground. Store in an airtight jar. Will store for about 6 months in the freezer.

Ingredients

• 1 tbl active dry yeast
• 3/4 c warm water
• 2 1/2 c (390 g) all-purpose flour
• 1 1/2 tsp salt
• 1 tbl olive oil

Preparation

In a small bowl dissolve the yeast in warm water and let stand until bubbly, about 5 min.

In a large bowl stir together the flour and salt. Add the yeast mixture and oil, mix well and knead briefly on a lightly floured work surface until smooth and elastic.

Shape the dough into a ball and place in an oiled bowl. Turn the ball to coat all surfaces with oil. Cover the bowl with a damp kitchen towel and or plastic wrap and let rise in a warm place until almost double in bulk, about 1 1/2 hours. Punch down the dough before use.

Use dough for spinach pies or meat pies.

Ingredients

• 1/2 c coarse-grained Dijon mustard
• 2 tbl regular Dijon mustard
• 2 tbl Guinness stout or other stout or porter
• 1 tbl minced shallot
• 1 tsp golden brown sugar

Preparation

Whisk all ingredients together in small bowl to blend. Cover and refrigerate at least 2 hours. Can be made 2 days ahead, keep refrigerated.

Ingredients

• 1 c sour cream
• 6 tbl prepared white horseradish (4 oz)
• 1 tbl finely chopped dill pickle
• 1 tbl chopped fresh chives or green onion tops

Preparation

Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. Can be made at least 2 days ahead, keep refrigerated.

Ingredients

• 3 egg yolks
• 2 tbsp. lemon juice, barely warmed
• 8 tbsp. butter, melted
• 1/4 tsp. salt
• dash pepper

Preparation

For hollandaise: Heat the butter to bubbling but not brown and set aside. Put yolks, lemon, salt, and pepper in the blender, and whirl at high speed for 30 seconds. Continue blending as you remove the blender lid and begin to pour in the hot butter, at first very slowly by droplets, then in a steady thin stream. Serve immediately.

For bearnaise: Boil together 1/4 c. dry white wine, 1/4 c. white wine vinegar, 1/2 tsp. dried tarragon, and 1 tbsp. minced onion or scallion until reduced to 2 tbsp. Let cool. Use this 2 tbsp. to replace the lemon juice, and increase the butter to 10-12 tbsp.

Ingredients

• 1/4 cup garlic cloves
• 1/4 cup extra-virgin olive oil, plus 1/2 cup
• 2 tablespoons sherry vinegar
• 1 tablespoon chopped shallots
• Salt and pepper

Preparation

Preheat the oven to 350 degrees F.

Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar, shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive oil.

Jaleo, Washington D.C.

Ingredients

• 1/4 cup lime juice
• 1/3 cup water
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper

Preparation

In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.

Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Robbie Rice, Allrecipes.com