|
Reply
| | From: Genie· (Original Message) | Sent: 7/6/2008 7:27 PM |
|
First
Previous
2-5 of 5
Next
Last
|
Reply
| | From: Genie· | Sent: 7/6/2008 7:28 PM |
RENAISSANCE FESTIVAL TURKEY LEGS - Lindah
4 turkey legs (about 12 oz. each) 3 c. water 1/2 c. vinegar 2 tbsp. BBQ sauce (McCormick or Schilling) In 9 inch square baking pan, mix water, vinegar and spice. Marinate turkey legs in mixture for 4 to 6 hours turning frequently. Pour off half of the marinade. Shake on additional BBQ spice as if it were salt. Bake turkey legs in covered baking pan in a 350 degree oven for 30 to 40 minutes basting with marinade every 15 minutes. Meanwhile, prepare charcoal grill. When legs have completed baking time, place on grill and brown them.
|
|
Reply
| | From: Genie· | Sent: 7/6/2008 7:29 PM |
Texas Turkey legs Serves 4 lindah
4 turkey legs 3 tablespoons Worcestershire sauce 2 tablespoons soy sauce 1 tablespoons olive oil 2 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoons smoked paprika 1/4 teaspoon pepper
Place turkey legs in a large, shallow glass baking dish. In a small bowl, whisk together the Worcestershire sauce, soy sauce, olive oil, garlic, cumin, smoked paprika, and pepper. Pour mixture over turkey legs and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 24 hours. Bake, uncovered (with marinade), in a preheated 350° F oven for 1 hour 15 minutes, or until turkey is cooked through.
| |
|
Reply
| | From: Genie· | Sent: 7/6/2008 7:29 PM |
Spicy Fried Turkey Legs lindah Recipe courtesy Emeril Lagasse, 2003 | .
|
| | Recipe Summary Difficulty: Medium Yield: 8 servings User Rating:
| | | 8 turkey legs, rinsed and patted dry 1/4 cup plus 2 tablespoons Essence, recipe follows 1/2 cup hot red pepper sauce 1/4 cup Worcestershire sauce 2 tablespoons fresh lemon juice Peanut oil, for deep frying 3 cups all-purpose flour 1 tablespoon salt 1 tablespoon freshly ground black pepper 1 tablespoon cayenne 2 teaspoons garlic powder Ranch Dressing, recipe follows In a large shallow dish, place the turkey legs and season with the Essence. In a small bowl, combine the hot sauce, Worcestershire, and lemon juice and whisk to combine. Pour mixture over the legs, cover, and refrigerate for 1 hour. Heat the oil in the deep fryer to 365 degrees F. In a large shallow dish, combine the flour, salt, black pepper, cayenne, and garlic powder and stir to combine. Roll the turkey legs in the mixture to lightly coat, shaking to remove any excess. Carefully add the legs to the deep fryer, in batches if necessary. Fry for about 4 to 5 minutes, or until skin is golden brown and meat is completely cooked through. Drain on paper towels. Season with Essence, to taste, and serve hot. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993. Ranch Dressing: 1/3 cup plain yogurt 1/3 cup mayonnaise 1/3 cup buttermilk 1 1/2 teaspoons Dijon mustard 1 tablespoon chopped parsley leaves 1 tablespoon snipped fresh chives 1 tablespoon chopped dill leaves 1 small clove garlic, pressed Salt and freshly ground black pepper Whisk the yogurt, mayonnaise, and buttermilk together. Stir in the mustard, parsley, chives, dill and garlic. Season with salt and a generous grinding of pepper. Refrigerate, covered, until ready to use.
| |
|
First
Previous
2-5 of 5
Next
Last
|
|