This chef may have a restaurant in Chicago but he knows the Southern trick of using Kitchen Bouquet to rub into the turkey to give an evenly browned color.
In the video he has a complete Thanksgiving table of wonderful side dishes but did not give all the recipes to The Today Show. Then he relented and gave his turkey and mushroom etouffee and red beans and rice and other recipes to us on his site HeavenOnSeven.com. This is a wonderful stash of awesome recipes! What I like best is that he provides us with his version of Cajun seasoning mix and the jerk seasonings. Cooking these recipes this holiday will sure make you popular with everyone! Enjoy!
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Jimmy Bannos’ Jamaican Jerk Thanksgiving Turkey with Jerk Cream Sauce
From: Chef Jimmy Bannos at Heaven on Seven (HeavenonSeven.com)
INGREDIENTS
• 1 15-18 lb Turkey
• 2 lbs Plugra butter (or other European style high-fat content butter)
• 2 Tablespoons Angel Dust Cajun Seasoning (recipe follows)
• 2 Tablespoons Jamaican Jerk Seasoning (recipe follows)
• 1 Cup Jamaican Jerk Marinade (recipe follows)
• 1 teaspoon Kitchen Bouquet
• Jerk Cream (recipe follows)
DIRECTIONS
The night before roasting the turkey, rub the bird with the Jerk Marinade, inside and out. Rub the outside with Angel Dust and Jamaican Jerk Seasoning. Refrigerate overnight.
Cut one pound of butter into cubes. Carefully work your fingers between the skin and the meat of the breast. Work butter cubes in between and distribute evenly.
Melt the last pound of butter, stir in the Kitchen Bouquet. Place the turkey in a deep roasting pan. Gradually pour melted butter over the bird, massaging the mixture into the skin as you go.
Place the turkey into a preheated 450 degree oven and roast for one hour uncovered. After the first hour, cover with aluminum foil and continue to roast until done (approx. 15 minutes per pound). Baste the bird every half hour to ensure a crisp, golden skin.
Angel Dust Cajun Seasoning
INGREDIENTS
• 3 tablespoons Hungarian paprika
• 1 1/2 tablespoons Spanish paprika
• 5 teaspoons salt
• 1 1/4 teaspoons dried thyme leaves
• 1 1/4 teaspoons dried oregano
• 1 teaspoon ground white pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
DIRECTIONS
In a small bowl, combine all ingredients. Use as needed and store in an airtight container for up to 2 months.
Dry Rub Jerk Seasoning
INGREDIENTS
• 2 Tablespoons onion powder
• 1 Tablespoon ground allspice
• 1 Tablespoon ground thyme
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 1 teaspoon granulated sugar
• 1 teaspoon ground coriander
• 1 teaspoon ground habanero chile powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon Hungarian paprika
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
DIRECTIONS
Combine all the ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to two months.
Jimmy's Jamaican Jerk Marinade
INGREDIENTS
• 2 Tablespoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup sliced green onions, white and green parts
• 1 Tablespoon seeded, chopped habanero chile
• 1 1/2 teaspoons minced garlic
• 2 Tablespoons fresh thyme leaves
• 2 Tablespoons freshly squeezed Key Lime, or regular lime juice
• 2 Tablespoons canola oil
• 1 Tablespoon Soy Sauce
• 1 Tablespoon dark rum
• 1 1/2 teaspoons peeled, grated fresh ginger
• 1 1/2 teaspoons honey
• 1 1/2 teaspoons cane syrup or light molasses
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon dark brown sugar
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon habanero hot pepper sauce
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
DIRECTIONS
Prepare the marinade by adding the allspice, nutmeg, cinnamon and cloves to a small skillet. Heat the spices over medium-low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients in to a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week.
Jerk Cream Sauce
INGREDIENTS
• 2 1/2 cups Heavy Cream
• 1 Tablespoon Jimmy’s Jamaican Jerk Marinade (recipe follows)
• 2 teaspoons Worcestershire Sauce
• 1/2 teaspoon Roasted Garlic Puree (recipe follows)
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Hungarian Paprika
• 1/4 teaspoon Spanish Paprika
• 1/4 teaspoon Chile Powder
• 1/8 teaspoon Angel Dust Cajun Seasoning (recipe follows)
• 1/8 teaspoon Freshly Ground Black Pepper
• 1/8 teaspoon Ground White Pepper
• 1/8 teaspoon Crushed Red Pepper Flakes
• 2 Tablespoons Unsalted Butter, chilled and cut in pieces
DIRECTIONS
Combine all ingredients in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally for 15 minutes. Strain the sauce through a fine mesh strainer, return it to the saucepan and stir in the butter. Set aside.
Roasted Garlic Mashed Potatoes
INGREDIENTS
• 1 1/2 pounds small Yukon Gold potatoes
• 1 cup heavy whipping cream
• 4 tablespoons unsalted butter
• 1 tablespoon Roasted Garlic Puree (recipe follows)
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground white pepper
DIRECTIONS
Scrub potatoes. Boil in salted water for 30 minutes. Drain. Cool slightly until potatoes can be handled comfortably, then peel and transfer to a large bowl. In a small saucepan, heat the cream, butter, and garlic puree until mixture just comes to a boil. Pour over the potatoes while mashing with a potato masher. Season with salt and pepper. Serve immediately.
Collard Greens
INGREDIENTS
• 4 pounds fresh collard greens
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups diced yellow onion
• 2 tablespoons Roasted Garlic Puree
• 1 tablespoon seeded, minced jalapeno
• 1 cup shredded pickled pork
• 1/2 cup diced tasso ham
• 2 tablespoons distilled white vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon dark brown sugar
• 1/4 teaspoon Angel Dust Cajun Seasoning
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground white pepper
• 3 cups water
• 1 cup bottled Italian dressing
DIRECTIONS
Wash the collard greens several times in a large quantity of water; drain well. Pull the thick center core out of each leaf and discard; tear leaves into medium-sized pieces. Heat the oil in a large Dutch oven over high heat; sauté the onions until soft, about 3 minutes. Add the garlic puree and jalapeno and cook another minute. Add the pork and ham, and brown for 3 minutes. Mix in the vinegar, sugars, Cajun seasoning, salt, red pepper flakes, and ground black and white peppers, stirring to coat the onions and meat. Add the greens, water, and dressing to the pot. Toss the greens as they begin to cook down and the liquid comes to a boil. Cover and reduce the heat to medium-low and simmer for 1 hour and 25 minutes.
Went over to his website, HeavenOnSeven.com, to get the rest of the recipes he didn't give to The Today Show:
TURKEY AND WILD MUSHROOM ÉTOUFFÉE
Serves: 6
Ingredients:
2 tablespoons extra virgin olive oil
1 pound boneless, skinless turkey breast, cut into ½-inch pieces
1 tablespoon plus ¼ teaspoon Heaven on Seven Angel Dust Cajun Seasoning
2 tablespoons finely diced tasso ham
2 tablespoons shredded pickled pork or shredded smoked pork shoulder butt
3 tablespoons diced yellow onion
3 tablespoons diced red onion
2 tablespoons thinly sliced green onion – green & white parts
2 teaspoons roasted-garlic puree
1 cup seeded, diced green bell pepper
1/3 cup diced celery
2 teaspoons seeded, minced jalapeño
¼ teaspoon Hungarian paprika
¼ teaspoon Spanish paprika
1/8 teaspoon chile powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1 small bay leaf
1-1/2 cups chicken stock
1 (5.5-ounce) can tomato juice
¼ cup blond roux
8 ounces Shiitake mushrooms, destemmed and sliced
8 ounces button mushrooms, sliced
2 tablespoons unsalted butter, chilled and cut into pieces
Sweet Potato Polenta (recipe follows)
Directions:
In a 5-quart heavy Dutch oven, preferably enameled cast iron, heat the oil over high heat.
Season the turkey with 1 tablespoon of the Cajun seasoning, add to the Dutch oven, and sauté for 5 minutes. Add the ham and the pork; cook for 2 more minutes. Sir in the onions and garlic puree; cook for an additional 2 minutes.
Add the bell pepper, celery, jalapeno, Hungarian and Spanish paprikas, chile powder, ground black and white peppers, red pepper flakes, Worcestershire sauce, hot pepper sauce, bay leaf, and remaining ¼ teaspoon Cajun seasoning.
Stir to coat the meat and vegetables with the seasonings. Pour in the stock and tomato juice and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 50 minutes. Whisk in the roux. Add the Shiitakes and cook for 2 minutes; add the mushrooms and continue cooking for 3 minutes. Stir in the butter.
To serve, mound ½ cup of Sweet Potato Polenta in the center of a plate or large bowl and spoon the etouffee around it. Enjoy!
* Note that this recipe makes a thick etouffee; to make it slightly thinner, decrease the roux by 1 tablespoon.
SWEET POTATO POLENTA
Serves: 4
Ingredients:
10 ounces sweet potatoes, peeled and cut into 2-inch pieces
3 Tablespoons maple syrup
1 1/3 cups heavy whipping cream
2 Tablespoons unsalted butter
¼ cup instant polenta
1/8 teaspoon salt
Pinch of white pepper
Directions:
Place the potatoes in a small baking pan, toss with the maple syrup, and cover with aluminum foil. Bake for 30 to 45 minutes, until soft. Scrape potatoes and syrup into the bowl of a food processor and process until smooth.
Heat the cream and butter over medium heat in a 3-quart saucepan. When the cream begins to simmer, slowly whisk in the polenta. Add the salt and pepper and continue stirring for 7 minutes. Mix in the pureed sweet potatoes until completely incorporated and heat through. Cover and set aside.
CORN BREAD
Serves: 6 to 8 people
Ingredients:
1 1/3 cups all-purpose flour
1 cup plus 2 tablespoons finely ground corn flour
2/3 cup granulated sugar
5 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg
1 1/3 cups milk
5 tablespoons unsalted butter, melted
1 teaspoon bacon drippings, optional
Directions:
Preheat the oven to 350 degrees. Grease an 8 by 8-inch baking pan. Combine the flours, sugar, baking powder and salt in a large bowl. In a small bowl, lightly beat the egg, then whisk in the milk, butter and bacon drippings.
Pour the wet ingredients into the flour mixture and mix until smooth. Transfer to the prepared pan and bake 50 minutes, until golden brown. Cool slightly before cutting.
RED BEANS AND RICE
Ingredients:
1 pound dried light red kidney beans
2 Tablespoons extra virgin olive oil
½ pound Andouille sausage, thinly sliced
1 8-ounce fresh pork hock
¾ cup diced tasso ham
½ cup shredded pickled pork or shredded smoked pork shoulder butt (optional)
½ cup seeded, finely diced green bell pepper
1/3 cup finely diced celery
¼ cup finely diced yellow onion
¼ cup finely diced red onion
2 Tablespoons thinly sliced green onion, white and green parts
1 ½ teaspoons seeded, minced jalapeno
2 teaspoons Roasted Garlic Puree (see recipe)
1 small bay leaf
2 teaspoons Angel Dust Cajun Seasoning
¾ teaspoon Kosher salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red pepper flakes
8 cups water
½ teaspoon file powder
Cooked white rice
Chopped parsley for garnish
Directions:
Soak beans overnight in a large quantity of water. Drain before cooking.
Heat oil in a 6 quart Dutch oven over high heat. Add Andouille and sauté for 1 minute. Add the pork hock, ham and pork; cook for 2 minutes. Reduce the heat to medium and add the bell pepper, celery, onions, jalapeno, garlic puree and bay leaf; cook for 10 minutes, until vegetables are soft.
Add beans, Cajun seasoning, salt, oregano, basil, ground black and white peppers and red pepper flakes, stirring to coat mixture with the seasonings.
Pour in the water, return the heat to high, and bring to a boil. Reduce the heat to low and simmer, partially covered, for 2 hours. Uncover and continue cooking about 1 hour, until the beans are cooked through. Stir occasionally, adding water if necessary.
Remove from the heat and stir in the file powder. Remove the pork hock, remove any meat attached to the bone; chop the meat finely, and stir it into the cooked beans. Remove the bay leaf.
Serve the beans in a bowl with a small portion of cooked rice; garnish with the parsley.
BOURBON MASHED SWEET POTATOES
Ingredients:
3 pounds sweet potatoes, peeled and quartered
½ cup Roasted Garlic Mashed Potatoes
Steen’s Cane Syrup, to taste
1 ½ oz Jack Daniel’s
Directions:
Boil sweet potatoes in salted water for 30 minutes. Drain. Cool slightly until potatoes can be handled comfortably and transfer to a large bowl. Add Roasted Garlic Mashed Potatoes and mash with a potato masher until incorporated. Gradually add Cane Syrup until sweetened to taste, then Jack Daniels. Mix in thoroughly. Serve immediately.
*** For a wide variety of turkey recipes:
Video: Unusual Exotic Thanksgiving Menu, Poll on Turkey Vs. Sides Debate
6 Easy Turkey Thanksgiving Recipes and Gravy, Roasting Tips and Advice
Video: 8 Cajun Thanksgiving Turkey Recipes, BBQ Turkey, Deep Fry Turkey, Roasting Tips
*** Check out New York Times and their ideas for Thanksgiving Day where Mark Bittman has all kinds of creative ideas for side dishes for you: 101 Head Starts on the Day
For a typical Louisiana sweet: Louisiana Culture: Heavenly Hash Cake
*** Thanks for visiting!
