AJ’s Southwest Turkey Recipe

 
1 pinch salt
16-lb. turkey
½ lb. softened butter
3 T finaly chopped garlic
3 T finely chopped cilantro
6 T Renee’s Desert Rub
Renee’s Glaze to finish

Fold turkey skin back, and with your fingers, massage the butter mixture all over the body of the turkey. Replace the skin and brush the remaining butter mixture with olive oil on the skin of the turkey.

Place in a roaster pan and bake at 350 degrees until done. The last 10 minutes, brush with Renee’s Glaze. Suggest using a meat thermometer to ensure turkey reaches 165 degrees. Rest turkey for 15-20 minutes. Carve and enjoy!

Pesto Shrimp Flameed with Grappa

For the Pesto Sauce:

 4 lbs. veal shank, cut to approx. 1½ inch thick
¼ cup pignola nuts, lightly toasted in a dry pan over medium heat; cooled
1½ cups tightly packed whole basil leaves
½ cup extra-virgin olive oil
¼ cup grated Parmesan cheese
Salt & freshly ground black pepper, to taste

Place the first three ingredients in a food processor fitted with a metal blade and pulse until finely chopped. With the processor running continuously, incorporate the olive oil in a steady stream. Add the Parmesan cheese and pulse in; season to taste with salt & pepper.

For the Shrimp:

24 large shrimp, peeled & de-veined
Pesto Sauce batch (above)
Olive oil for sautéing
Salt & freshly ground black pepper, to taste
Grappa, for flambéing

Marinate the shrimp in the Pesto sauce for 1-4 hours. Heat a little olive oil in a large sauté pan set over high heat until hot but not smoking. Add the shrimp and sauté 4-6 minutes or until shrimp are fully cooked. Sprinkle some Grappa over the shrimp and flambé by either pulling the pan back and getting a little of the Grappa on the flames so that they ignite the Grappa in the pan (if using a gas range) or by igniting the Grappa in the pan carefully with a butane lighter.

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Tags: AJ's Fine Foods