Hello fellow cooks, and welcome back !!!
Today marks our FIRST day of a state wide Florida lock down.
Penny and I have been doing this for about three weeks, so not a lot will change.
Hope you are all well, and holding your heads up. This too shall pass.
We all have to take some time here to stop and smell the roses.
Things could be worse.
I remember the great ICE Storm of 1978. I was working the morning show on WTIM Radio near Springfield when it came.
By the time it was done, we were without power for about a month at the station and 10 days at home. And I could tell you all kinds of Generator stories. Let's just say that keeping the radio station on their air during all of that was 'challenging.'
I also remember a winter blizzard that was so bad, they had to get the National Guard to get me to the radio station.
So a lock down, with lots of food and electricity is not that big of a deal.
With all that in mind, STAY HOME !!! It's a great time to reach out to your friends and family. Call your brothers and sisters. Check on your neighbors. If they are elderly, help them when you can.
Then get your tooshie into the kitchen and cook something !!!!
But first ::::
Dad always 'shares'
Today we are turning to my favorite You Tube cook. "Cooking With Carolyn" for her recipe
INGREDIENTS :
3½ to 4 Pounds Fresh Turkey Wings,
cleaned and pat dry, cut at the joints
I know, I forgot to CUT THEM - I fixed it later
2 Teaspoons Grand Diamond All Purpose
Seasoning
YOU CAN GET HER SEASONINGS ON LINE HERE:
1 Tablespoon Poultry Seasoning,
preferably unsalted
1 Tablespoon Garlic Powder
1 Tablespoon Smoked Paprika
2 Teaspoons Kosher Salt
2 Teaspoon Black Pepper
2 Teaspoons Red Pepper Flakes
(optional-I used 1 tsp)
1 Cup plus 1/3 Cup All Purpose Flour
1/3 Cup Chopped Celery
1/3 Cup Chopped Onion
1/3 Cup Chopped Bell Pepper
4 Cloves Garlic, finely minced
1½ Teaspoons Italian Seasoning
5½ Cups Low Sodium Chicken
Stock/Broth
¼ Cup Vegetable Oil for browningDirections from Carolyn : (My pictures)
Cut, chop and prepare the ingredients before starting the recipe.Combine and mix the GDS, poultry seasoning, garlic powder, smoked paprika, salt, pepper, and red pepper flakes in a small bowl.
Place 1 cup of flour on a plate or in a bowl. Use about half of the seasoning mixture to season the turkey
. (Note: There may be some seasoning left at the end of the recipe and it can be used in other dishes if you did not put your hands directly in it after touching the raw turkey.)
Dredge the seasoned turkey in the flour and tap off the excess, the coating should be thin. Set aside.
Preheat about ¼ cup of vegetable oil in a large Dutch oven or large skillet over medium-high heat.
Brown the turkey on all sides, about 4 to 6 minutes on each side.
I decided to just cut the drumstick joint
(Note: Just brown the turkey, no need to try cooking them all the way through.) Once done drain on a paper towel.
Drain the oil from the Dutch oven/skillet into a ¼ measuring cup to ensure there is enough to start the roux. Pour it back in the Dutch oven/skillet and keep the heat on medium-high heat.
Add and sauté the celery, bell pepper, and onions for about 3 to 4 minutes or until soft. Stir in 1/3 cup of flour.
Continue to cook the roux until it has a golden brown color, about 5 minutes or so.
(Tip: The longer the roux is cooked the browner it will become and that will determine the color of the entire dish.)
Add the Italian seasoning, ½ teaspoon of the seasoning mixture, and minced garlic.
Sauté for another minute or so.
Whisk in the chicken stock/broth until there are no lumps.
Taste the gravy to check the seasoning. Allow the gravy to come up to a slight boil and whisk to ensure there are no lumps then turn off the heat.
At this point you can follow one of the cooking methods below:
1) Dutch Oven- Oven Method
If a large Dutch oven is used, follow the recipe as written. Place the browned turkey wings in the Dutch oven with the gravy, cover with a tight lid and cook at 350 degrees for about 2 hours.
2) Large Skillet- Oven Method
If a large skillet is used, follow the recipe as written. Place the browned turkey wings in the skillet with the gravy, cover with a tight lid and cook at 350 degrees for about 2 hours.
3) Baking Dish- Oven Method
If a baking dish is used, follow the recipe as written using a large skillet. Once the gravy is done pour it into the baking dish and add the browned turkey wings. Cover with a fitted lid or aluminum foil and cook at 350 degrees for about 2 to 2½ hours.
4) Crock Pot Method (THIS IS THE METHOD WE USED)
If a crock pot is used, follow the recipe as written using a large skillet. Once the gravy is done pour it into the crock pot and add the browned turkey wings. Cover and cook on HIGH for 3 hours or on LOW for about 6 hours. (WE TOOK THE LOW ROAD)
Once the dish is done, if the gravy is too thick for your taste, remove the wings from the gravy, heat up 1 or 1½ cups of chicken stock in the microwave, and whisk it in to thin it out a bit.
(WE DID NOT NEED THIS STEP)
Serve with your favorite rice or mashed potatoes.
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There you go......Easy as can be.
We served this with Rice and a nice Salad.
DOESN'T THAT LOOK GOOD !!!
Don't forget the adult beverage !!!!
I was a bit skeptical of this recipe as Turkey Wings using blow the big one. But I have learned to trust Carolyn's recipes and I don't make a ton of changes. Again, she has knocked it out of the park. (Oh wait - No Sports)
IF I HAD TO DO IT AGAIN
I might try this gravy with Chicken Thighs. (My favorite)
So the next time you're at the store, see if they have Turkey Wings.
They are inexpensive and this recipe really makes them SHINE.
You can thank me later.
We will have another recipe in a few days, so check back with us.
It will either be the best FRIED CHICKEN in the world, or ORANGE RAISIN BREAD. I am making both.
See you soon.
Be well, be happy and BE SMART - - - STAY HOME !!!!!
LIVE LONG AND PROSPER
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