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It is gobble gobble time.

It is Turkey Time.

As we enjoy the holidays here in America, may our prayers and goodwill be directed to our brave soldiers away in war as well as their families.

SOME SUGGESTIONS FOR YOUR OVEN
How about adding BSmith’s Signature dressing?

This recipe is suggested for Jerked Roast Turkey but I bet you would find it great with your cooking recipe of your turkey.

Cornbread-Jalapeno Dressing

CORNBREAD-JALAPENO DRESSING is a nice accompaniment to Jerked Roast Turkey and is a favorite at B. Smith’s restaurants.

6 to 8 cups cornbread cubes (homemade or store-bought)
1 cup (2 sticks) butter
2 cups chopped onions
2 cups chopped celery, including some leaves
1/2 cup finely chopped jalapeo peppers
2 teaspoons ground sage
2 teaspoons dried thyme leaves
2 teaspoons poultry seasoning
salt and freshly ground black pepper to taste
2 eggs slightly beaten
1 1/2 cups turkey or chicken stock

Preheat the oven to 350 degrees. Put the cornbread cubes in a large bowl and set aside. Melt the butter in a large skillet over medium heat, and add the onions, celery and jalapeo peppers. Saute until tender, but do not brown. Remove from heat and stir in the sage, thyme, poultry seasoning, salt and pepper. Add this mixture to the cornbread cubes in the bowl, and stir in the eggs. Add the turkey or chicken stock gradually, 1/2 cup at a time, until the mixture is moist but not wet. Taste and adjust seasoning. Spoon the dressing into a large buttered baking dish, cover and bake 45 to 50 minutes, until the dressing is browned (or, stuff the turkey with the dressing and bake as directed). Yields 9–10 cups.

If you want to know about Jerk Turkey,
go to:

B Smith

Anyone for SWEET POTATOE PIE?

Try BSmith Sweet Potato Pie Recipe.
Sweet Potato Pie

B. spices up her mother’s traditional recipe to create an elegant finale to any meal.

Crust
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, chilled
1 large egg, slightly beaten
2 tablespoons ice water

Nut Mixture
1 cup finely ground pecans
1 tablespoon light corn syrup
1 tablespoon unsalted butter, melted

Filling
2 cups mashed cooked sweet potatoes (about one pound potatoes)
2 large eggs, lightly beaten
1/4 cup granulated sugar
1/2 cup heavy cream
1/4 cup unsalted butter, melted
3 tablespoons all-purpose flour
2 tablespoons brandy
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon vanilla
1/3 to 1/2 cup pecan halves

Prepare the dough for the crust: stir the flour, sugar, salt, baking powder and spices together in a large bowl. Using two knives or a pastry blender cut in the butter until the mixture resembles coarse crumbs. Stir in the egg until well moistened. Stir in the ice water until dough forms. Wrap in plastic wrap and chill for about 1 hour.

Preheat the oven to 375 degrees.

Stir the ingredients for the nut mixture in a small bowl, and set aside. In a large bowl (or food processor bowl), beat together all the ingredients for the filling until well blended and set aside.

Roll the dough out on a floured surface to form a 12-inch circle, and use it to line a 10 inch fluted removable bottom tart pan. Trim the edges of the dough with a sharp knife. Spread the nut mixture evenly over the bottom, and then pour in the sweet potato mixture. Decorate with the pecan halves. Bake for about 1 hour, until the filling is well risen and set. Transfer to a wire rack to cool.
Serve with praline pecan sauce and whipped cream. Makes one 10-inch pie (serves 8 to 10).

I’ll be back with more treats for the Turkey Time Meal.

In the meantime, go to BSmith for more recipes:

B Smith

I think the dog wants a lick too.

Cool and refreshing.

luscious vanilla ice cream - melting.

A delightful dessert.

YUM YUM - Cookery

Thank you for stopping by.

We hope the dishes on this page give you moments of delight and great taste enjoyment with friends and definitely family.

We will feature dishes by notable and not so notable celebrities in the Food Industry and Restaurant.
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Simply Ming Recipe
- Curry-Rum Flabeed Mango Sundae
Yum Yum

Curry-Rum Flambéed Mango Sundae

Serves 4

1 tablespoon butter
1 teaspoon minced ginger
1 teaspoon curry powder
2 large mangoes, peeled, 1/2-inch dice
1 vanilla bean, split open, scraped
1/2 cup Gosling’s rum
1 quart your favorite vanilla ice cream
Dominique’s fleur de sel, for garnish (see image)

In a sauté pan over medium heat, melt butter and add curry. Sauté ginger until softened. Toss in mangoes and vanilla bean and heat through. To flambé, move pan off heat, add the rum and return to the stove to catch the flame from the gas stove or, if using an electric stove, a long match. Stand back when igniting; do not lean over the pan. When the flame has died down, serve mango mixture over ice cream and garnish each sundae with fleur de sel.

Today, we will visit the kitchen of TV personality and expert,

Tsai Ming - Simply Ming

You can get recipes and more by visiting,
Simply Ming

Enjoy! Keep coming back.

Ming Tsai

Learn about Ming Tsai, go to,
Ming

Simply Ming Dish

- Seared Halibut W/Curry Vanilla Oil
Yum Yum

Seared Halibut with Curry-Vanilla Oil

Serves 4

1/2 cup madras curry powder
2 cups canola or grapeseed oil
1 vanilla bean, split open, scraped
4 six-ounce pieces of halibut fillets
1 cup coconut milk
1 large carrot made into spaghetti with Benriner turning slicer
Juice of 2 limes
1 tablespoon chopped chives
Kosher salt and freshly ground black pepper to taste

To make the curry oil, rehydrate the curry powder with water until a paste is formed. Whisk in the oil and transfer to a tall glass jar and let rest to separate, at least 4 hours, preferably overnight.

Skim off all the yellow oil, being careful not to mix up settled powder on the bottom. Split this oil into 2 bowls and add the scraped vanilla beans to one bowl.

Season halibut with salt and pepper. In a sauté pan over medium heat, coat lightly with plain curry oil and sear the halibut until golden, brown and delicious on both sides and almost cooked through, about 8 minutes, and set aside. Remove halibut to a plate.

In the same pan, wipe excess oil out with paper towel. Add coconut milk, carrot hair and juice of 1 lime. Quickly sauté until carrots have slightly wilted, about 30 seconds. Check for flavor and season. Divide carrot hair among four plates, drizzle coconut sauce around carrot hair, top with halibut, and drizzle with vanilla-curry oil. Garnish with chives.

- Curry-Vanilla Oyster Stew
Yum Yum

Curry-Vanilla Oyster Stew

Serves 4

2 large leeks, 1/4-inch dice, soaked, rinsed, spun dry
1/2 tablespoon curry powder
1/2 cup dry white wine
2 cups heavy cream
1 quart shucked oysters
1 teaspoon vanilla extract
Kosher salt and freshly ground black pepper to taste
Butter to cook
Naan, for serving

In a sauté use over medium heat, add 1 tablespoon butter and melt. Add leeks and curry powder, season with kosher salt and freshly ground black pepper and sauté until soft, about 3 minutes. Deglaze with wine and reduce by 75%. Add cream and bring to a simmer. Once liquid has reduced by 25%, add oysters. When cream comes back to a simmer, remove from heat. Stir in vanilla extract and check flavor and season if necessary. Serve in warm soup dishes with torn naan.

Let us know how the recipes turn out at:
mgurbanicongroup@yahoo.com

Each week we will share NEW delights and NEW EXPERTS.

Bon appetit!