Georgia Magazine - November 2011 - (Page 38D)

Web exclusive Second helping: More about meats BY JANE F. GARVEY H ere are a few more great recipes featuring meats from Georgia producers. Le Cordon Bleu and University of Georgia graduate Kevin Ouzts and his wife Megan, an attorney and UGA alum, have quickly gained a fi ne reputation for their enterprise, The Spotted Trotter. Kevin credits his time at The Fatted Calf in Napa, Calif., with focusing his attention on charcuterie. This recipe also incorporates a specialty Japanese turnip that will give you a whole new understanding of this rustic vegetable. Kale and Sausage With Hakurei Turnip Cream 1-1/2 pounds fresh Spotted Trotter Toulouse sausage, cooked, crumbled 1-1/2 pounds Hakurei turnips (small white Japanese turnips, available at many area farmers markets. Can substitute small white turnips.) 1 quart chicken stock, divided 1 quart whole milk, divided Freshly ground sea salt, to taste Pats of cold butter, as needed 1 medium red onion, peeled, diced 2 whole carrots, peeled, fi nely grated 4 garlic cloves, peeled, mashed to a paste 1 red pepper, seeded, ribs removed, diced medium 1 teaspoon crushed red pepper 2 bay leaves 1/4 teaspoon nutmeg, preferably freshly grated 1 cup dry white wine 1 tablespoon sugar 2 bunches lacinato or dinosaur kale, washed, ribs removed, cut crosswise into chiffonade (or thin strips) 1/2 cup toasted crushed hazelnuts* Cracked black pepper, to taste 38D In a 10-inch black cast-iron skillet set over medium heat, brown sausage, crumble and reserve. Clean turnips and cut off the green tops (reserving them for another use); place turnips in a 4-quart pot with half the chicken stock and half the milk, or enough to cover the turnips completely. Season to taste with sea salt, bring to a boil and simmer until turnips are fork tender and break apart. Place turnips in jar of a blender, and puree with small amounts of hot liquid until smooth and slightly runny. While blender is pureeing turnips, add cold pats of butter until turnips achieve a thick consistency. The more butter added, the thicker the turnips. Stop when turnips are light, smooth and creamy in texture. Remove to a pot and keep warm, covered, at low temperature. In the pan in which you browned sausage, add a pat of butter, and sauté red onion, carrots, garlic paste, diced red pepper, crushed red pepper, bay leaves and nutmeg until slightly caramelized. Add 1 cup chicken stock and white wine. Season to taste with salt, add sugar, and bring to a simmer over medium heat. Add kale, and simmer until tender and most of the liquid has reduced. Add browned sausage to kale and mix well. Spoon a portion of the Hakurei turnip cream into a shallow warmed bowl, and top with kale and sausage. Garnish with crushed toasted hazelnuts and cracked black pepper. Serves 6. *Note: To toast hazelnuts, preMore online at Welton Bettis, of Double Hill Farms in Gay, walks with one of his Happy Hogs raised on the farm. heat oven to 350 degrees, and spread shelled nuts onto a cookie sheet. Set a rack in the middle position in oven, and place cookie sheet on the rack. Toast, turning frequently, for 10 to 15 minutes, or until nuts turn a light caramel color and skins have slightly blistered. Wrap nuts in a kitchen towel, and steam for a few minues. Rub nuts in towel to remove loose skin (some skin will still adhere to nuts) Pine Street Market’s Rusty Bowers shows off one of his classic hams. GEORGIA MAGAZINE Bonus content CATHY STRONG & TARA ADCOCK AMY HERR PHOTOGRAPHY

Table of Contents for the Digital Edition of Georgia Magazine - November 2011

Georgia Magazine - November 2011
Picture This?
Georgia News
Calendar of Events
Special Energy Report
Generations of Growing
A Productive State
Around Georgia
My Georgia
Georgia Cooks
Bonus Snapshot Submissions
Gardens Plant of the Month: Liberty Notes
Energy-Efficiency Tips
Second Helping: More Great Recipes

Georgia Magazine - November 2011