IT’S A YES for us! We’re cooking ALL of the 🔥🔥🔥 Thanksgiving recipes from “Living by Design” star Jake Smollett
Recipes Courtesy of Jake Smollett
Smothered Turkey Wings:
4 lbs. Turkey wings (tips snipped, flats and drums separated) 2 sticks of celery (finely chopped) 16 cloves garlic (minced)
1 medium yellow onion (finely chopped)
1/2 green bell pepper, cored, seeded, and finely chopped 1 TBSP butter
2 TBSP olive oil
1 TBSP granulated onion
1TBSP granulated garlic
1 TBSP paprika
1 TBSP dried oregano
1 TBSP basil flakes
1/4 TSP cayenne pepper
1 TBSP + 1 TSP salt 1 TSP pure ground gumbo filé
3 TBSP corn starch
6 cups free range chicken broth Chopped fresh oregano for garnish
Marinate your turkey wings in a dry rub using 1 tablespoon granulated onion, 1 tablespoon granulated garlic, 1 tablespoon paprika, 1 tablespoon dried basil, 1 tablespoon oregano, and 1 tablespoon salt. In a large pan, heat up 1 tablespoon of butter with 1 TBSP olive oil. Brown the turkey wings on each side and remove from pan. You want to get any excess dry rub seasoning from the wings in the pan as you add in the remaining 1 tablespoon of olive oil, chopped garlic, celery, onion, bell pepper, 1 teaspoon gumbo filé and the remaining teaspoon of salt. Let that sauté on medium heat until it becomes a paste-like consistency. Add the turkey wings back to the pan and let the turkey fully cook on medium-low heat, covered for about 30 minutes making sure to create that nice golden-brown glisten. Once the turkey is cooked, remove from the pan again, and pour in 5 cups of low sodium chicken stock, reserving 1 cup of stock to mix the corn starch in. You’ll want all those delicious turkey drippings to mix in with the chicken broth, creating a tasty and time-friendly gravy. Once the chicken broth begins to simmer, mix 3 tablespoons of corn starch to 1 cup of chicken broth in a measuring cup. Stir the mixture until smooth, then add it to the
pan; continuously stirring so it doesn’t lump. Once the gravy is smooth and thick, add the cooked turkey back into the pan. Let that simmer for about 1 hour or until the turkey is married to the gravy and beginning to fall off the bone. Garnish with chopped fresh oregano.
Jake’s Smoked Gouda and Aged Cheddar Mac N Cheese:
-1-pound rotini pasta
-5 tablespoons salted butter
-3 tablespoons all-purpose flour
-2 cups whole milk
-1 teaspoon or to taste of Creole seasoning blend such as tony chachere’s Creole seasoning – 1 large egg, beaten
-2 cups shredded smoked cheddar (about 8 ounces) -2 cups shredded smoked gouda (about 8 ounces) -2 cups shredded aged cheddar (about 8 ounces) -6 ounces roasted garlic (about 20 cloves)
-extra grated smoked gouda for topping
– 1 tablespoon basil flakes for topping (optional) -chili flakes for topping (optional)
Preheat your oven to 375 degrees.
bring a large pot of water to a boil, add the pasta, and cook to your preferred doneness, stirring occasionally. Drain in a colander and set aside.
Melt the butter over medium heat in a large Dutch oven or heavy-bottomed saucepan. Add the flour and whisk vigorously to combine, taking care not to burn the mixture, 1 to 2 minutes. Gradually pour in the milk, whisking constantly to avoid lumps. Bring the milk to a simmer for about 2 minutes. Mix in the Creole spice blend and roasted garlic.
Crack the egg into a medium bowl. Drizzle 1/3 cup of the warm milk into the egg to temper it, whisking all the while. Return the egg mixture to the pot and whisk to combine. Gradually add the cheddar and gouda cheeses, whisking to maintain a smooth texture and avoid clumping. Stir in the cooked pasta. Pour all the mac n cheese mixture into your preferred baking dish and top with more shredded smoked gouda, basil flakes, and chili flakes. Bake for 25-30 minutes or until top cheese layer is golden brown and bubbly. Enjoy!
Strawberry Rhubarb Hand Pies:
1-pound frozen rhubarb
2 pounds frozen strawberries
1⁄2 cup fresh lemon juice (about 2 large lemons) 1 1⁄2 cups packed dark brown sugar
1⁄4 cup corn starch
3 TSP pure vanilla extract 2 TSP cinnamon Bring to a boil the rhubarb, strawberries, lemon juice, and brown sugar in a large saucepan, then reduce the heat to medium. Whisk together the cornstarch and 1⁄4 cup water in a small bowl. Add this slurry to the pan, plus the vanilla and cinnamon. Stir and cook for 20 minutes, or until the rhubarb breaks down and the strawberries become soft. The mixture should look like a chunky jam.
Once the filling has cooled line a baking sheet with parchment paper. Remove dough from the fridge. If the dough is too hard to roll out, let it stand at room temperature for 10 to 15 minutes. Lightly dust a clean work surface and your hands with flour and roll out the first disc of dough to 1⁄4 inch thick. Using a 3 1⁄2 inch round cutter, cut the dough into circles, placing the circles on a baking sheet as you cut them. Combine scraps and roll out the dough to make more circles, then repeat with the second dough disc. You want about 12 circles per dough disc.
Heat a large pot of vegetable oil with a frying basket inside the pot.
Place a heaping teaspoon of cooled filling into the center of a round of dough and fold the dough over the filling to create a half moon shape. Use a fork to seal the edge of the hand pie. Reserve any leftover filling for dipping sauce.
Place a few hand pies in the frying basket and fry until golden brown. Remove from oil and serve with extra strawberry rhubarb filling and a scoop of vanilla ice cream.