June Team Cook - National Soul Food Month
jayjordan brought up “food holidays” for June. One was Soul Food. I pounced! Panhead John was gracious enough to share a great website with lots of options. Drawing from the Meat Up in Lafayette, I couldn’t help but choose Laura’s II.
Team Cook: Stuffed Turkey Wings (Laura’s II)
Team Cook 2: Smoked Hot Honey Cornbread (Dash of Jazz)
Bonus Cooks: Collard Greens, Sweet Tea and Peach Cobbler (you do you)
Reveal Date: 2 weeks from now (June 19]
Laura’s II Stuffed Turkey Wings
★★★★★
Poultry, Team Cook Ideas
Servings: 4
Description:
Slow braised turkey wings are a signature dish at Laura’s II in Lafayette, LA.
Ingredients:
Ingredients
4 large, fresh turkey wings
Acadiana Table Cajun Seasoning Blend
¼ cup salt
¼ cup granulated garlic
¼ cup finely ground black pepper
2 tablespoons sweet paprika
2 tablespoons onion powder
2 tablespoons finely ground white pepper
1 tablespoon celery salt
1 tablespoon cayenne pepper
The Stuffing/Paste
2 tbsp fresh minced garlic
2 tbsp cayenne pepper (or a spicy pepper paste)
1 tbsp paprika
1 tbsp granulated garlic or garlic powder
1 tbsp onion powder
1 tsp celery salt
1 tsp black pepper
1 tsp kosher salt
The Cajun Gravy & Aromatics
2 tbsp canola or vegetable oil
1 cup yellow onion, finely diced
1 cup celery, finely diced
1 cup green bell pepper, finely diced
6 - 8 cups rich chicken or dark turkey stock
2 tbsp cornstarch mixed with 2 tbsp cold water (optional for thickening)
Steamed Louisiana long-grain white rice for service
Directions:
1. Prep and Stuff the Wings: Using a sharp knife, trim the tips and reserve for a future stock or just toss in the braising liquid. Leave the drumette and flat attached. Cut 2-3 deep slits into both the drumette and flat portions of the turkey wings. Stuff the open cuts generously with a healthy smear of the cayenne pepper and spice paste.
2. Season the wings with the Cajun seasoning blend. Save the rest for another dish.
3. Sear to Lock in Flavor: Heat your oil in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat. Sear the stuffed wings until the skin is beautifully browned and caramelized. Remove the wings from the pot and set aside.
4. Build the Gravy Base: In the same pot, turn the heat down to medium. Add your diced onions, celery, and bell pepper. Cook until the vegetables are tender and browned, scraping up all the savory, caramelized bits from the turkey.
5. Braise to Perfection: Return the turkey wings to the pot. Pour in the chicken or turkey stock until the meat is mostly submerged. Bring to a boil, then cover the pot and transfer to the oven to bake at 350ºF (175ºC) for about 1.5 to 2 hours, or until the meat is fall-apart tender.
6. Thicken & Serve: Remove the pot from the oven. If you prefer a thicker gravy, stir in your cornstarch-water slurry and let it simmer on the stovetop until it reaches your desired consistency. Serve the wings piping hot over a generous bed of white rice, heavily ladled with the deeply flavorful Cajun gravy.
Notes:
My research revealed that the wings are blasted under the broiler to get a little crispy skin. Give it a shot!
Source: Source: americastestkitchen.com and acadianatable.com
Smoked Cornbread with Hot Honey Butter
Bread
Prep Time: 10 mins | Cook Time: 20 mins | Servings: 24 servings
Ingredients:
For the Cornbread
8 tablespoons unsalted butter divided, with 6 tablespoons melted
1 ½ cup yellow cornmeal
1 ½ cup all-purpose flour
1 ½ tablespoon baking powder
1 ½ teaspoon baking soda
1 ½ teaspoon fine sea salt
3 eggs
1 ½ cup buttermilk
½ cup honey
½ cup brown sugar
For the Hot Honey Butter
¼ cup unsalted butter melted
¼ cup honey
2-3 tablespoons hot sauce
1 pinch salt
8 tablespoons unsalted butter
Directions:
Prepare the Tools: Preheat the smoker to 400 degrees Fahrenheit. Add two tablespoons of butter to skillet and place in smoker to melt.
Make the Cornbread Batter: Meanwhile, in a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the eggs then stir in the buttermilk, honey, brown sugar, and six tablespoons melted butter until uniform. Fold the wet mixture into the dry mixture and stir until just combined into a batter, then carefully pour it into the hot buttered skillet while still in the smoker.
Smoke the Cornbread: Close the smoker lid and bake for about 20 minutes or until cornbread is golden brown and cooked through. To test for doneness, insert a toothpick into the center of the cornbread. If it comes out with batter on it, the cornbread is undercooked.
Make the Hot Honey Butter: In a mixing bowl, stir together the melted butter, honey, hot sauce, and salt until smooth and uniform (about 1 minute). Serve with warm cornbread.
Notes:
Modifications
This recipe makes a 12-inch round of cornbread, but you can instead use a large loaf pan or a 12-count cupcake pan to make muffins.
Just about anything you'd cook in the smoker can go in the oven and vice versa. So if you don't have a grill, you can bake this instead, and it will still be a solid cornbread.
Storage
Store the cornbread at room temperature for up to three days, then in an airtight container in the fridge beyond that. It will keep for up to seven days in total. Store the hot honey butter in an airtight container in the refrigerator for up to two weeks.
To freeze, cool the cornbread to room temperature, then wrap in freezer paper, aluminum foil, or plastic wrap and place into an airtight, freezer-safe container. The hot honey butter will keep for up to three months in the freezer.
Source: https://www.dashofjazz.com/smoked-co...-honey-butter/
Team Cook: Stuffed Turkey Wings (Laura’s II)
Team Cook 2: Smoked Hot Honey Cornbread (Dash of Jazz)
Bonus Cooks: Collard Greens, Sweet Tea and Peach Cobbler (you do you)
Reveal Date: 2 weeks from now (June 19]
Laura’s II Stuffed Turkey Wings
★★★★★
Poultry, Team Cook Ideas
Servings: 4
Description:
Slow braised turkey wings are a signature dish at Laura’s II in Lafayette, LA.
Ingredients:
Ingredients
4 large, fresh turkey wings
Acadiana Table Cajun Seasoning Blend
¼ cup salt
¼ cup granulated garlic
¼ cup finely ground black pepper
2 tablespoons sweet paprika
2 tablespoons onion powder
2 tablespoons finely ground white pepper
1 tablespoon celery salt
1 tablespoon cayenne pepper
The Stuffing/Paste
2 tbsp fresh minced garlic
2 tbsp cayenne pepper (or a spicy pepper paste)
1 tbsp paprika
1 tbsp granulated garlic or garlic powder
1 tbsp onion powder
1 tsp celery salt
1 tsp black pepper
1 tsp kosher salt
The Cajun Gravy & Aromatics
2 tbsp canola or vegetable oil
1 cup yellow onion, finely diced
1 cup celery, finely diced
1 cup green bell pepper, finely diced
6 - 8 cups rich chicken or dark turkey stock
2 tbsp cornstarch mixed with 2 tbsp cold water (optional for thickening)
Steamed Louisiana long-grain white rice for service
Directions:
1. Prep and Stuff the Wings: Using a sharp knife, trim the tips and reserve for a future stock or just toss in the braising liquid. Leave the drumette and flat attached. Cut 2-3 deep slits into both the drumette and flat portions of the turkey wings. Stuff the open cuts generously with a healthy smear of the cayenne pepper and spice paste.
2. Season the wings with the Cajun seasoning blend. Save the rest for another dish.
3. Sear to Lock in Flavor: Heat your oil in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat. Sear the stuffed wings until the skin is beautifully browned and caramelized. Remove the wings from the pot and set aside.
4. Build the Gravy Base: In the same pot, turn the heat down to medium. Add your diced onions, celery, and bell pepper. Cook until the vegetables are tender and browned, scraping up all the savory, caramelized bits from the turkey.
5. Braise to Perfection: Return the turkey wings to the pot. Pour in the chicken or turkey stock until the meat is mostly submerged. Bring to a boil, then cover the pot and transfer to the oven to bake at 350ºF (175ºC) for about 1.5 to 2 hours, or until the meat is fall-apart tender.
6. Thicken & Serve: Remove the pot from the oven. If you prefer a thicker gravy, stir in your cornstarch-water slurry and let it simmer on the stovetop until it reaches your desired consistency. Serve the wings piping hot over a generous bed of white rice, heavily ladled with the deeply flavorful Cajun gravy.
Notes:
My research revealed that the wings are blasted under the broiler to get a little crispy skin. Give it a shot!
Source: Source: americastestkitchen.com and acadianatable.com
Smoked Cornbread with Hot Honey Butter
Bread
Prep Time: 10 mins | Cook Time: 20 mins | Servings: 24 servings
Ingredients:
For the Cornbread
8 tablespoons unsalted butter divided, with 6 tablespoons melted
1 ½ cup yellow cornmeal
1 ½ cup all-purpose flour
1 ½ tablespoon baking powder
1 ½ teaspoon baking soda
1 ½ teaspoon fine sea salt
3 eggs
1 ½ cup buttermilk
½ cup honey
½ cup brown sugar
For the Hot Honey Butter
¼ cup unsalted butter melted
¼ cup honey
2-3 tablespoons hot sauce
1 pinch salt
8 tablespoons unsalted butter
Directions:
Prepare the Tools: Preheat the smoker to 400 degrees Fahrenheit. Add two tablespoons of butter to skillet and place in smoker to melt.
Make the Cornbread Batter: Meanwhile, in a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the eggs then stir in the buttermilk, honey, brown sugar, and six tablespoons melted butter until uniform. Fold the wet mixture into the dry mixture and stir until just combined into a batter, then carefully pour it into the hot buttered skillet while still in the smoker.
Smoke the Cornbread: Close the smoker lid and bake for about 20 minutes or until cornbread is golden brown and cooked through. To test for doneness, insert a toothpick into the center of the cornbread. If it comes out with batter on it, the cornbread is undercooked.
Make the Hot Honey Butter: In a mixing bowl, stir together the melted butter, honey, hot sauce, and salt until smooth and uniform (about 1 minute). Serve with warm cornbread.
Notes:
Modifications
This recipe makes a 12-inch round of cornbread, but you can instead use a large loaf pan or a 12-count cupcake pan to make muffins.
Just about anything you'd cook in the smoker can go in the oven and vice versa. So if you don't have a grill, you can bake this instead, and it will still be a solid cornbread.
Storage
Store the cornbread at room temperature for up to three days, then in an airtight container in the fridge beyond that. It will keep for up to seven days in total. Store the hot honey butter in an airtight container in the refrigerator for up to two weeks.
To freeze, cool the cornbread to room temperature, then wrap in freezer paper, aluminum foil, or plastic wrap and place into an airtight, freezer-safe container. The hot honey butter will keep for up to three months in the freezer.
Source: https://www.dashofjazz.com/smoked-co...-honey-butter/
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