Saturday, August 20, 2011

Turkey Legs a la Reinassance Faire

With all the renovations we have going on at our "new" house we've had to make a few sacrifices this summer, like giving up summer to renovate. Not that we both don't mind since any homeowner can attest it's worth the time and investment. But when the temperatures heat those high numbers, with no A/C at the house, it can get testy. 

Anyway, Enzo (my husband) and I on occasion make a pilgrimage upstate New York to the New York Renaissance Faire. Once we arrive, he makes a bee-line to the turkey leg booth. He might even eat two or three in between the silly performances and the Jousting. I have to admit they are flavorful and I'm pretty full and satisfied after eating just one turkey leg.

So since he can't make it this year to the Renaissance fair for his turkey leg, I brought the turkey legs to him.

I shot him a text earlier to let him know what was on today's dinner menu, and he responded back "OH YEAH!"

The key here for oven roasting these legs is (amazingly) water. Yeah, water! Something I learned the hard way.

4 Turkey Legs
Cook time 2 hours
Preheat oven to 400 degrees

Use your fave rub on turkey legs. I used kosher salt, pepper, paprika, garlic powder and a little Mrs. Dash.
Before covering with tin foil, pour about 1/4 of water in the pan.

Cook for one hour, then remove tin foil and turn turkey legs over, see and smell the juices at the bottom of the pan! Scoop and pour a little bit of it on the turkey legs. Then return to the oven for one more hour, this time without the tin foil.

And that's it! Ye olde Turkey Legs.


Wednesday, August 3, 2011

Cucumber Summer Salad

I cannot believe how fast this summer is flying.

Speaking of flying, my father-in-law, aka Pappa Tony, has an amazing garden which have bloomed so many tasty vegetables that their flying from the garden into our mouths.

I love how sweet and juicy his cherry tomatoes come out every year, but my favorite summer vegetable is the cucumber, and Pappa Tony's veggie garden grows an abundance of these crunchy watery goodness. The best part is during summertime I don't bother buying it at the market since I find bags of cucumber (and other veggies) sitting on my kitchen table that Pappa Tony leaves for me and my husband to enjoy. The feeling when I see this is like a mini-Christmas in Summer.

Everyone has their favorite way of prepping a quick salad with cucumbers and here's mine. I sometimes play around with the salad dressing, depending how creative I want to be, I'll make my own balsamic vinaigrette (see below for ingredients) or if I want to eat and run, I'll toss it with fresh lemon juice and salt. That's it.

Cucumber Summer Salad

Scallions or green onions
Cherry tomatoes
Basil or Cilantro, whatever herbs I have on hand.

My Balsamic Vinaigrette

  • Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.