Seasons 52 Recipes by Anthony O’Neill
ROASTED BOSC PEARS
Serves 4
Ingredients:
4 ea Bosc pears
1½ tsp Extra virgin olive oil
¼ tsp Kosher salt
⅛ tsp Fresh ground pepper
Procedure:
· Preheat oven to 400°.
· Wash pears and cut them in half. Pat dry.
· Toss pears with olive oil and salt and pepper in bowl.
· Lay pears on baking dish skin-side down, cut-side up.
· Roast pears in 400° oven for 15 minutes.
· Rotate tray.
· Continue cooking 15 minutes until soft and caramelized.
· Serve as an accompaniment.
· Top with chutney or cranberry relish for added holiday touch. Add toasted nuts such as pecans to your chutney or relish for a little crunch.
ROASTED ACORN SQUASH
Serves 4
Ingredients:
1 ea Acorn squash or other squash varieties (butternut, delicate)
12 spritz Extra virgin olive oil
½ tsp Kosher salt
Pinch Black pepper, fresh ground
Procedure:
· Wash acorn squash in cold water.
· Cut squash in half.
· Scrape out all seeds with large kitchen spoon.
· Cut acorn squash into 4 wedges.
· Place wedges on a sheet tray.
· Spritz squash with extra virgin olive oil.
· Season squash with salt and pepper; stand squash cut-side up on tray.
· Roast in 425° oven for 40 - 45 minutes total until tender and caramelized.
· Spritz twice with olive oil during roasting and turn tray in oven.
· Remove from oven and brush squash with spiced cider glaze.
Grilled Turkey Skewers
4 servings
Ingredients:
2 lbs Turkey breast, no skin
2 ea Onions, medium-size
2 ea Yellow bell pepper, medium-size
2 ea Red bell pepper, medium-size
4 tbs Ginger, fresh ground
¼ cup Soy sauce, low sodium
¼ cup Rice wine vinegar
¼ cup Honey
1 tbs Kosher salt
1 tbs Fresh ground pepper
2 tbs Extra virgin olive oil
Procedure:
· Cut peppers and onions into 1½" squares.
· Sauté on medium-high for 30 seconds with extra virgin olive oil. Let cool.
· Cut turkey into 1½" cubes and place in shallow dish.
· Mix rice vinegar, ginger, soy, and honey. Pour over turkey and let marinate for one hour.
· With a skewer, place turkey cube, yellow bell pepper and red bell pepper and then repeat 4 times with turkey, yellow and red bell pepper. Repeat procedure on three more skewers.
· Prepare grill.
· Sprinkle turkey skewers with salt and pepper. Grill on medium-high heat 6-7 minutes per side. Baste turkey with BBQ sauce halfway. Cook turkey to 165°. Keep warm.
Sauce Options:
Take favorite store BBQ for basting
(optional, add ¼ cup lime juice, 1 bunch chopped cilantro)
Or maple-bourbon glaze at holiday time
MAPLE-BOURBON GLAZE
Serves: 4 to 8 (yield: 2½ cups)
Ingredients:
¼ cup Maple syrup
¼ cup Balsamic vinegar
¼ cup Bourbon
1 can Chicken stock, low sodium (10 ½ oz)
½ tsp Tabasco, Chipotle
½ tsp Kosher Salt
½ tsp Worcestershire sauce
1 ea Shallots, peeled, minced
1 tbsp Thyme, fresh, washed, pickled, minced
Note: use half to marinate, and use half as glaze
Procedure:
· Combine all ingredients in a medium mixing bowl. Whisk together.
· Reserve ½ cup of marinade. Pour over 2 lbs of skinless duck breasts.
· Marinate covered in the refrigerator for a minimum of 4 hours.
· Place the remaining mixture in a small sauce pot.
· Cook on medium-high for approximately 10-15 minutes until glaze thickens. Reserve until ready to use.
SPICED CIDER GLAZE (For Acorn Squash)
Serves 4
Ingredients:
1 cup Vegetable broth
¼ cup Apple cider
3 tbs Fresh lime juice
3 tbs Honey, Orange Blossom
1 tbs Chipotle Tabasco
Pinch Red pepper flakes
1 tsp Ginger, minced
Pinch Black peppercorns, whole
2 ea Cinnamon sticks
3 ea Star anise
1 tbs Arrowroot (or cornstarch)
Procedure:
· Combine all ingredients in non-corrosive sauce pan.
· Bring to boil over high heat. Reduce to simmer for 5 minutes over low heat then turn off. Allow to steep for 5 more minutes.
· Drizzle hot glaze over roasted squash wedges.
