Fin & Feather Turkey

Hands up if you've made a barbecue turkey? I've been cooking our holiday bird on the grill for years now and its finally time to share it! The routine varies a little from year to year, but the spice is always Fin & Feather BBQ Rub, it is always cooked outside, and it is always delicious. That's the way traditions are made, and this one is worth keeping.Fin & Feather is a delightful BBQ blend formulated for fish and poultry. It is bright and flavorful, with onion, marjoram and sage topping off the standard pepper, mild chiles and paprika. It makes the perfect centerpiece for a Thanksgiving feast, so bring on the sides.......The first step in this preparation is brining the bird, and be sure to allow yourself plenty of time and space for that. Then once the bird is ready to cook, just fire up the grill. You can cook on a gas grill or over charcoal, but either way your oven is now free for all the other wonderful Thanksgiving fare without a traffic jam. Make an extra pie!

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Brining Basics

Every year, as we head into the holiday season, people begin to ask us about brining their turkeys. Is it worth the extra hassle? Does it really lead to a juicier bird? Well, we’re happy to report "yes!" to both. It’s probably easier than you think, and when done right, will ensure that your Thanksgiving turkey breast is moist and tender. The essential elements are water and salt - and a little advance planning. Simply mix up your brine and submerge the turkey for up to 24 hours before cooking. How to Brine: We won’t bore you too much with the science. Basically, the salt in the brine pushes the muscle fibers apart allowing more of the salty water to be drawn into the meat. It gives more moisture in the bird to start, which prevents it from drying out during the long cooking time. Once you incorporate brining into your holiday routine, it simply adds to the bustle and flavor of the season, along with a dose of stress reduction because your turkey will not be dry. Here are the basics. Preparation! Your turkey should be completely thawed and you must have a brining container that is big enough to hold the turkey which needs to be completely submerged. Brining bags are all the rage- but a canning pot, bucket or cooler can do the trick just as well. Make sure you have a cool place to put the brining turkey for 12-24 hours prior to cooking. This requires a good bit of refrigerator space, but if you use a brining bag, it doesn’t require much more than it would for the bird itself. Precision! When making the brine, be sure to use the correct proportion of water and salt, regardless of what else you add to the mix- the salinity of the brine must be correct for it to flow into the meat. The standard proportion is 1 cup of kosher salt per gallon of water or stock. No need to use specialty salts here, the nuances will not contribute to the flavor. If you are using prepared vegetable stock, make sure it is salt free. Patience! The brine and turkey should both be cooled to the same temperature before they are combined. Again, this ensures that the brine will flow easily into the turkey. Be sure to leave the bird in the brine at least overnight, and 24 hours is better for larger turkeys. Brining Recipe - As long as you follow the basic proportions above, you can change it up with all your favorite flavors. Substitute vegetable stock for water, add the spices you love and sweeten it up if you like, the sky's the limit. Just be sure to follow the guidelines above and keep the turkey nice and cool. Remember, safety first!This is my favorite brine for Thanksgiving turkey. It uses apple cider instead of sugar for a sweetness that emerges beautifully on a grilled turkey.

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Tea-Rubbed Eggplant & Halloumi

For your next smorgasbord or mixed grill, try our Asian Tea Rub on eggplant and halloumi. The flavors are delightful and it's quick and easy to put together. Perfect as a side dish for the next time you use your grill, and also makes a great vegetarian entree, too!

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Tea Rubbed Roast Chicken

This tea rubbed roast chicken the best roast chicken I've ever made, and that is not a claim made lightly...The meat is moist and delicious, the pan sauce otherworldly, and all of the components come together to create a beautiful new flavor. The star is our Asian Tea Rub, delightfully balanced with an exotic depth. The blend unites all of the flavors of the dish, while the subtle smokiness of the tea brings the pan sauce to storied heights. Finally, if you have extra room in your pan, go ahead and throw in a few vegetables. We had a sweet potato and a few baby reds on hand.

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Miso Marinated Halibut

Whether you love black cod, salmon or halibut best, try your favorite in this wonderfully decadent dish. Our miso marinated halibut is adapted from the classic Japanese preparation popularized by chef Nobu Matsuhisa. I've enjoying this dish in seafood restaurants for years, but never tried my hand at it until now. It just seemed so fancy! But when we created our Asian Tea Rub, I knew it would be a perfect flavor match, and it is. The umami-goodness of the miso marinade plays perfectly with the smoky tea and subtle spices. Serve this dish with a simple side of rice and vegetables for an impressive and delicious meal.

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Asian Tea Rubbed Pork Chops

These Asian Tea rubbed pork chops make for a satisfying one dish meal. Nestled into a fall vegetable medley, the thick loin chops are roasted to tender perfection. Our Asian Tea Rub is the secret ingredient, steeping citrus and smoke flavors into the meat. Feel free to use whatever veggies you have on hand - they'll be delicious, too!

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Vadouvan Vegetable Pie

This savory vegetable pie emerged from our experiments with Vadouvan paste, a wonderfully rich and elegant flavor base. We wanted a warm, comforting meal for the cold weather outside, and this was the prize winning pie. The recipe balances the subtle, hearty flavor of the toasted curry with the earthy goodness of cauliflower and butternut squash. If you don't have Vadouvan paste, then this versatile recipe can easily feature other flavor combinations. Missing one of the vegetables used in this pie? Use whatever you have on hand!

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Vadouvan Paste

Vadouvan Curry is a spice blend with South Indian and French influences, and the name means "sun-dried spices" in French. This fusion blend can be used just like a curry powder, or made into the iconic Vadouvan paste, a rich blend of onion, shallots and aromatics.Making Vadouvan paste takes a little doing, but is worth the effort. Some some specialty shops sell the paste for $100 per pound! A little does go a long way, and the paste is a wonderful short-cut to add fully developed curry flavors into your dish in an instant. The flavor is bold and subtle at the same time, with a meaty base surrounded by an intricate spice melange. Proportions and methods for making Vadouvan paste vary, we tried out several and liked this one best for its simplicity.Try Vadouvan paste in our Vadouvan Vegetable Pie.

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Umami Apple Pie

An essential cookbook on our shelves is The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses on the fundamentals of flavor and suggests pairings to complement the unique tastes of each dish. One of our favorite recipes is this exceptional umami apple pie, which uses white cheddar in the crust for another delicious sweet & savory pairing.From the Author: "One issue I have with apple pies is that the apples are not soft and juicy enough. To avoid that, I use several different kinds of apples, some hard and some soft, and precook them for a few minutes to just soften."

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