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Spice Up the Holidays

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Southern Smothered Wisconsin Potatoes
Bacon and Crab Stuffed Wisconsin Potato Bites
Holiday Roasted Turkey
Gingered Green Vegetables

(Family Features) - The holidays are a time for celebrations with family and friends. Give tradition a twist with fresh flavors for your holiday feasts. Here are ways to dress up the menu and make meals successful:

  • Roasting a perfect holiday turkey is easy with a Volk Enterprises Pop Up® disposable cooking thermometer. It is already conveniently inserted in the turkey and eliminates guesswork. When it activates, the turkey is done to perfection.
  • To add flavor to holiday meals, look for chef-designed seasoning blends. Chef Paul Prudhomme's Magic Seasoning Blends® are all natural with no MSG or preservatives, and they are gluten free. Although most blends contain salt, they have no calories or carbohydrates. If you're on a low-sodium diet, use salt-free blends.
  • Wisconsin potatoes have unique flavors and textures. The ideal varieties for mashed potatoes are Wisconsin Russets and Yellow Flesh potatoes. For fluffier mashed potatoes, add a pinch of baking soda. Freeze leftover mashed potatoes and use to thicken soups, stews and gravies.
  • For information and recipes, visit: www.magicseasonings.com and www.wisconsinpotatoes.com.

Southern Smothered Wisconsin Potatoes

Seasoning Mix
  • 3 tablespoons Chef Paul Prudhomme's Vegetable Magic
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground allspice
Potato Mixture
  • 4 tablespoons unsalted butter
  • 3 medium Wisconsin potatoes, peeled and cut into 1/8-thick slices
  • 3 cups sliced onions
  • 1 cup chicken stock

    1. Combine seasoning mix ingredients in small bowl. Set aside.
    2. For potato mixture, melt butter in large heavy pot over high heat. When butter starts to sizzle, add potatoes and 2 tablespoons seasoning mix.
    3. Cover and cook over high heat until potatoes start turning golden brown and sticking hard to pot bottom, 4 to 6 minutes.
    4. Uncover pot occasionally to scrape up crust as it forms on pot bottom. Add onions and remaining seasoning mix. Cover and cook, scraping pot bottom occasionally, until potatoes are sticking hard to pot bottom and golden brown crust has formed, 6 to 8 minutes.
    5. Add chicken stock and scrape pot bottom until clean. Cook, uncovered, until stock is completely absorbed, 3 to 4 minutes.
    6. Remove from heat, cover, and let sit 5 minutes before serving.

Makes 6 servings

Notes, Tips & Suggestions
Copyright © 2007 by Paul Prudhomme

Bacon and Crab Stuffed Wisconsin Potato Bites

Copyright © 2007 by Paul Prudhomme

  • 12 small red Wisconsin potatoes, about 2 inches in diameter (about 1 1/4 pounds)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon Chef Paul Prudhomme's Seafood Magic
  • Bacon Crabmeat Filling:
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 5 slices bacon, cooked and crumbled
  • 8 ounces fresh crabmeat, flaked
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Chef Paul Prudhomme's Seafood Magic
  • 1/4 cup chopped green onions, if desired

    1. Preheat oven to 425°F.
    2. Cut potatoes in half. With teaspoon or melon baller scoop out middle of each potato half and discard, leaving about 1/4 inch of edge. Place potatoes cut-side up in shallow roasting pan. Combine mustard, olive oil and Seafood Magic; mix well. Brush tops of potatoes with mustard mixture. Bake until potatoes are tender, about 40 minutes. Remove from oven; set aside.
    3. Combine filling ingredients in small bowl; mix until combined. Place about 1 to 2 tablespoons filling in center of each potato. Return stuffed potatoes to roasting pan and bake at 425°F 20 minutes, or until cheese is melted. Garnish with green onions, if desired.

Makes 24 appetizers

Holiday Roasted Turkey

  • 3 tablespoons Chef Paul Prudhomme's Poultry Magic and 2 tablespoons Chef Paul Prudhomme's Meat Magic (or 5 table-spoons of either blend)
  • 1 (10- to 12-pound) turkey with a Volk Enterprises Pop Up Disposable Cooking Thermometer
  • 36 garlic cloves, peeled and cut in half
  • 1 medium onion, peeled, quartered and separated
  • 2 celery ribs, cut in half crosswise
  • 1/2 large green bell pepper, cored seeded and cut into 2-inch strips
  • 2 large carrots, scrubbed and cut in half lengthwise

    1. Combine Poultry Magic and Meat Magic in small bowl; mix well.
    2. Remove, but do not discard, large, fatty deposits found inside flaps by breast and tail cavities of turkey. In 10-inch skillet, render turkey fat over high heat. Discard all but 1 tablespoon and return to skillet.
    3. Add garlic and 1/2 teaspoon seasoning. Cook until garlic just begins to turn brown and soft, 2 to 3 minutes. Remove from heat and drain. Blot with paper towels to remove any remaining fat. Set aside to cool.
    4. Preheat oven to 325°F. Work fingers between breast meat and skin to form pockets. Place cooled cooked garlic evenly inside pockets. Sprinkle 2 teaspoons seasoning inside breast cavity, then place vegetables inside cavity. Position carrots last because they're easiest to put in. Sprinkle remaining seasoning evenly over outside of turkey.
    5. Place turkey in large roasting pan and roast uncovered until tender and golden brown, 3 1/2 to 4 1/2 hours. Turkey is ready when the Pop Up disposable cooking thermometer activates. Remove turkey from oven; reserve pan drippings for Spiced Fig and Pear Gravy (Visit http://www.culinary.net/recipes/dipsspreadssauces/3971-spicedfigandpeargravy.html). Let turkey stand 15 to 20 minutes before carving.

Makes 10 to 12 servings

Notes, Tips & Suggestions
Copyright © 2007 by Paul Prudhomme

Gingered Green Vegetables

Seasoning Mix
  • 1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Vegetable Magic
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
Vegetable Mixture
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1 medium Wisconsin potato, peeled and diced into 1/2-inch pieces (about 2 cups)
  • 1 cup broccoli stalks, chopped into 1/2-inch pieces
  • 1 teaspoon brown or yellow mustard seeds
  • 1 1/2 cups vegetable stock
  • 1 small coconut, shelled and grated (about 1 1/2 cups)
  • 1 cup unsweetened coconut milk
  • 2 cups broccoli florets
  • 1 pound fresh green beans, tips removed and cut in half
  • 2 cups chopped green bell peppers
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 1/4 cups chopped fresh cilantro

    1. Combine seasoning mix ingredients in small bowl. Set aside.
    2. For vegetable mixture, heat oil in 5-quart pot over high heat until oil begins to smoke, 3 to 4 minutes.
    3. Add onion, 1 cup potato cubes, broccoli stalks and mustard seeds. Cover; cook, stirring occasionally, 10 minutes. Add 1/2 cup vegetable stock; stir and scrape bottom of pot thoroughly.
    4. Cook, covered, 2 minutes, then add seasoning mix and another 1/2 cup vegetable stock. Scrape pot bottom thoroughly, then add remaining stock, remaining potatoes and grated coconut.
    5. Cook, stirring occasionally until potatoes are tender, about 12 minutes. Blend in coconut milk. Add broccoli florets, green beans, peppers, garlic, ginger and cilantro.
    6. Cover and bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender but retain bright green color, about 9 minutes.
    7. Serve hot as side dish or chill and serve on lettuce leaves as unusual appetizer or salad.

Makes about 7 cups

Notes, Tips & Suggestions
Copyright © 2007 by Paul Prudhomme

SOURCE: Volk Enterprises, Inc.
Chef Paul Prudhomme's Magic Seasoning BlendsĀ®
Wisconsin Potatoes

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