Sassy Sauces and Seasonings: Giblet Gravy

Ingredients

turkey liver and neck from giblet bag, discard the rest
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 stalk celery, diced
1/2 yellow onion, divided ad diced
4 cloves of garlic, divided
3 cups water
2 tablespoon unsalted butter
2 tablespoons flour
1/2 cup half and half
5 cups of strained turkey drippings (3 cans chicken stock)
3 sprigs of thyme

Directions

1.  In a stock pot, simmer the neck and liver from the giblet bag (discard the other gizzard parts), salt, pepper, celery, 1/4 onion, and 2 garlic cloves in water for 15 to 20 minutes.

2.  Cut the neck into 4 or 5 pieces, and set the neck aside.

3.  In a food processor combine the celery, onion, garlic, and liver. Pulse into a smooth puree. Use some of the cooking broth as necessary to eliminate as much of the lumps as possible, and set aside the puree.

4.  Fill a stock pot with the strained turkey drippings, half and half, 1/4 onion, thyme, and 2 cloves of garlic, and lightly boil the mixture.  When heated through strain the herbs out of the mixture and set aside.

5.  In a large saute pan melt the butter.  Slowly whisk in the flour, creating a roux and cooking the raw flour taste out of the roux.

6.  Slowly whisk in the milk-broth mixture into the roux, 1 ladle at a time, until all of the liquid is fully incorporated into the roux.  Vigorously whisk the mixture while adding the liquid.

7. Whisk the the puree into the pan and heat through. Add the neck pieces to the sauce, and let the gravy simmer on low for about 5 minutes. 

8.  Strain the gravy and place back on the stove on low heat.  Add the neck pieces back into the gravy but remember to not allow the pieces into the serving dish. Adjust seasoning as necessary.  Continue to simmer on low until ready to serve.

Sassy Sauces and Seasoning: Tartar Sauce

Ingredients

1/3 cup mayonnaise
1 tablespoons sweet pickle relish
1 tablespoons chopped green onion
2 teaspoons Dijon mustard (optional)
1/4 teaspoon sugar
1/8 teaspoon salt
1 dash Worcestershire sauce

Directions

In a bowl, combine all the ingredients. Chill for at least 1 hour before serving. Store in the refrigerator for up to 1 week.

Sassy Sauces and Seasonings: Alfredo Sauce

Ingredients
32 fluid ounces half and half
1/4 small onion
4 cloves of garlic quarted
1/2 teaspoon thyme
1 bay leaf
1 teaspoon oregano
1 teaspoon parsley
4 tablespoons butter
2 tablespoon flour
2 tablespoons regular cream cheese
1 pinch ground nutmeg
1 cup grated Parmesan cheese
salt and white pepper to taste


Directions
In a saucepan over low heat, simmer the half and half, onion, garlic, thyme, bay leaf, oregano, and parsley, about 15 minutes. Remove from heat.

Melt butter in a saucepan over medium heat.

Add flour and stir until flour is cooked and roux is formed.

Strain milk mixture and thoroughly blend in the warmed milk, stirring constantly.

Add cream cheese and continue to stir.

Stir in nutmeg and grated Parmesan cheese.  Stir constantly until cheese is completely melted.

Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Add salt and pepper to taste.

Sassy Sauces and Seasonings: Marinara Sauce

Ingredients
1 head of garlic
1 teaspoon salt
1/4 cup plus 2 tablespoons olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
or
1 (15 ounce) can diced tomato (for less sugar, 3 chopped roma tomatoes)
1 (28-ounce) can crushed tomatoes
1 teaspoon sugar

Directions
Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact. Using a paring knife, slice off the top 1/4-inch to 1/2-inch of the garlic cloves so they are all exposed. Drizzle olive oil over the garlic heads, salt lightly, and wrap lightly in aluminum foil. Bake for 40 minutes.  Set aside and let cool.

Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, sugar, and stir together until incorporated.
Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.

Adapted from: http://www.foodnetwork.com/recipes/danny-boome/eggplant-lasagna-recipe/index.html

Extraordinary Entree: Red Sauce Lasagna Muffins

Ingredients
1 cup marinara sauce
1 lb ground beef (1 pkg may be a little more than 1 lb and that's ok. The meatier the better.)
12 wonton wrappers (should be found in the produce section of your supermarket. Each package makes 25 muffins).
1/2 cup shredded mozzarella cheese
1/2 cup Asiago/Parmesan cheese blend
1/2 cup Ricotta cheese
Olive Oil flavored cooking spray
6-muffin baking tin (I think the 12-muffin baking tin makes them too small and the wonton wrappers don't fit as nicely in that tin.)

Directions
Preheat oven to 375 degrees F. Spray muffin tin with cooking spray.

Brown beef and season as you normally would. Drain of any excess fat.

Stir marinara sauce into brown beef and cook through. Set aside.

Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. For 2 layers 12 round wrappers will be needed.

Reserve 6 tablespoons Asiago/Parmesan cheese blend and 6 tablespoon mozzarella for the top of you muffins. Start layering your muffins. Begin with a wonton wrapper and press it into the bottom of each muffin tin.

Using about 1/2 tablespoon of each ingredient layer the wonton in the following manner: a) spread Ricotta cheese on the wonton wrapper; b) sprinkle Asiago/Parmesan cheese blend and mozzarella cheese; c) top with meat sauce.

Repeat layers ending with meat sauce. Top with reserved Asiago/Parmesan blend and mozzarella cheese.

Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then lift and pop each muffin out with a spoon.

Extraordinary Entree: White Sauce Lasagna Muffins

Ingredients
1 cup Alfredo Sauce
1 lbs ground turkey (1 pkg may be a little more than 1 lb and that's ok. The meatier the better.)
12 wonton wrappers (should be found in the produce section of your supermarket. Each package makes 25 muffins).
1/2 lb spinach or broccoli florets (stems cut), thawed and drained
1/2 cup shredded mozzarella cheese
1/2 cup Asiago/Parmesan cheese blend
1/2 cup Ricotta cheese
Olive Oil flavored cooking spray
6-muffin baking tin (I think the 12-muffin baking tin makes them too small and the wonton wrappers don't fit as nicely in that tin.)

Directions
Brown turkey and season as you normally would. Drain of excess fat.

On med-low heat Stir defrosted, uncooked, and drained spinach or broccoli florets into ground turkey until spinach is wilted or broccoli is well combined. Set aside.

Warm the Alfredo sauce and stir into turkey-veggie mixture. Set aside.

Preheat oven to 350 degrees F. Spray muffin tin with non-stick cooking spray.

Start layering your muffins. Begin with a wonton wrapper and press it into the bottom of each muffin tin. The edges will rise up the side and that's ok.

Using about 1/2 tablespoon of each ingredient layer the wonton in the following order: a) spread Ricotta cheese on wonton wrapper; b) top with 1 tablespoon of meat sauce mixture; c) sprinkle with Asiago/Parmesan cheese blend; d) scoop Alfredo sauce only; and 3) top with mozzarella cheese.

Repeat 2nd layer.

Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then lift and pop each muffin out with a spoon.