At the Table with Andrew Wiseheart, Kyle McKinney & the Gilmores


Image Courtesy of Food Gal

It’s that time of year when we’re dusting the flour off our aprons and rolling up our sleeves in the kitchen. Thanksgiving is nearly upon us, which usually means a flurry of activity—the yams! The rolls! That mind-boggling twelve pounds of bird! But this year, some of Austin’s finest chefs are lending home cooks a hand and sharing tried and true recipes from around their family table. We’ve rounded up some sumptuous recipes from Chefs Andrew Wiseheart (Contigo), Jack Gilmore (Jack Allen’s Kitchen), Bryce Gilmore (Barley Swine) and Kyle McKinney (Barley Swine). This will be one Thanksgiving you won’t forget.

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Stuffing is usually pretty standard fare, but leave it to Chef Bryce Gilmore, the mastermind behind Barley Swine and the soon-to-reopen Odd Duck, to add an elegant twist.

Andouille and Oyster Cornbread Stuffing
8 cups dried cornbread, diced
2 tablespoons vegetable oil
½ pound andouille sausage, sliced into ½-inch half-moons
1 medium onion, finely chopped
3 celery stalks, finely chopped
1 red bell pepper, finely chopped 2 jalapeños, seeded and minced
3 cups chicken stock
3 large eggs, beaten
1 pint oysters, chopped
1 bunch scallions, chopped
½ cup flat-leaf parsley, chopped
2 teaspoons salt
1 ½ tablespoons black pepper
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped

Grease a 9 x 13 baking dish with vegetable oil. Heat the 2 tablespoons oil in a large skillet over medium heat. Add andouille, onion, celery, bell pepper and jalapeños. Cook, stirring, for 5 to 8 minutes, until the vegetables begin to soften. Remove from heat. Preheat oven to 350°.
In a large bowl, combine cornbread with stock. Add cooked vegetables, eggs, oysters, scallions, parsley, salt, pepper, cayenne, poultry seasoning, oregano and thyme. Mix all ingredients well. Transfer mixture to the prepared baking dish. Cover with foil and bake 1 hour.

Remove baking dish from oven, uncover, bake another 20 minutes, until the top of the stuffing is golden brown and crusty.


Image Courtesy of Gluten Free Canteen

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This is a no-holds-barred, stick-to-your-ribs kind of turkey—and from Jack Gilmore, master of hearty, yet exquisitely crafted cuisine, we expected nothing less. For the second year, Jack Gilmore is teaming up with Mobile Loaves & Fishes to provide warm Thanksgiving meals to Austin’s homeless at The First Baptist Church of Austin the Monday before Thanksgiving.

Chile Rubbed Fried Turkey

Equipment:
1 outdoor cooker*
1 stock pot (40 quart-size)
1-2 oven mitts
1 deep-fry thermometer
1 meat thermometer
1 [pair of] pliers
1 clothes hanger
*Note: Do not do cook this dish inside. Outside works best as this keep the kids and pets away from burners.

Chile rub:
¾ cup red chile powder
½ cup cinnamon
½ cup brown sugar
½ kosher salt
In a small bowl, mix together all of the ingredients well.
Injection:
1 cup butter (melted)
½ cup orange juice
¼ cup Tabasco
In a small sauce pan, simmer all of the ingredients for approximately 10 minutes and then allow this to cool down before use.

Turkey:
3-4 gallons frying oil
14-16 pounds turkey (dry), defrosted with the insides removed
1 chile rub

First, fill the syringe with the injection liquid and begin to inject all parts, using most of the mixture on the breast. Then, rub the entire bird generously with the chile rub. Set this mixture aside for 30 minutes.

Pour the oil in a pot and begin to heat this up to 350˚. Using a pair of pliers and a clothes hanger, tie one leg to one end of the hanger then other leg to other end of the hanger in a very, very secure manner. This creates a handle about 10 inches long.

After the oil is at 350˚, use the oven mitts to slowly place the turkey into the oil (be careful of the splash!). Slowly move the turkey side-to-side roughly every 5 minutes. The cooking time will be 3 to 3½ minutes per pound, or whenever the thermometer reads 180-185˚ in the thickest part of the thigh. Finally, slowly remove the turkey from the hot oil and let the dish rest about 10 minutes before you begin to carve away.

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Andrew Wiseheart
’s ranch-to-table cuisine shines in this simple, yet elegant butternut squash puree, a flavorful addition to your Thanksgiving plate.

Butternut Squash Puree
4 tablespoons butter
2 tablespoons garlic
4 tablespoons shallots, sliced
Salt
3 cups butternut squash, chopped

Melt butter in pot on medium heat. Continue to heat until butter solids turns brown. Stirring occasionally to keep the brown solids from sticking to the bottom.

Add the shallots, garlic and salt to the brown butter and cook on medium for 3 minutes. Stirring occasionally

Add the chopped butternut squash and enough water to cover 1/3 of the squash. Cover and let cook until the squash is tender.

Place in blender and puree. This puree can be used in place of or in addition to any sauce of gravy being used for a turkey dinner.

Optional: add cinnamon, nutmeg or allspice as desired.


Image Courtesy of Ina Rodrigues

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Pastry Chef Kyle McKinney whips up a decadent twist on the classic pot de crème—a wonderfully seasonal recipe to end your Thanksgiving feast.

Pumpkin Pots de Crème

1/2 c roasted pumpkin purée. (Seeds reserved )
2 eggs + 2 yolks
1/4 c sugar in the raw
1 1/2 c cream
3/4 c goat milk
1/2 t Ceylon cinnamon
1/4 t ground nutmeg
1/8 t ground cardamom
1 vanilla bean split and scraped
Sea salt to taste

Bring milk, cream, vanilla to scald. In a bowl whisk together eggs, yolks, pumpkin purée, and
spices. Temper milk mixture into egg mixture. Add pinch sea salt. Strain mixture. Pour into small serving cups and bake in a water bath at 300 F until set. About 20-30 minutes. Remove from water bath and cool overnight.

Apple-golden raisin chutney
4 honey crisp apples skinned and diced
2 c golden raisins (soaked in sherry vinegar for 2 hours)
1/2 c brown sugar
1 T grated fresh ginger
1/2 T allspice
1/4 t clove
1/4 c sherry vin from soaked raisin
Drain raisins, reserve. Add everything in a heavy pot. Bring to a boil, reduce heat to simmer,
cover and cook for about 15 minutes. Take lid off and cook out excess moisture, about ten
minutes, until thick. Fold in raisins, season to taste with sea salt. Chill chutney.

Curried pumpkin seeds
Reserved seeds from pumpkin cleaned and dry
2 c simple syrup
Curry spice to taste
Boil seeds in simple syrup for 15 minutes. Drain and cool. Fry at 325 F until golden. Immediately season with curry and salt to taste.

To finish, spoon chutney on top of pots de creme. Sprinkle pumpkin seeds on and enjoy!!!!!

 

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