Posts Tagged ‘turkey’

Imagine turning your house into a restaurant for one night…literally. For some of us with beautiful showpiece kitchens and separate dining rooms, perhaps it wouldn’t be so difficult. For those of us in otherwise (quite) cramped Chicago quarters, it might be next to impossible. But perhaps you were provided with a local chef, all the right ingredients, the right amount of time to prepare your meal, beautiful dishes and servingware, tables and seating, and a staff to run food and pour drinks… Let’s just say, with enough help, anything is possible.



Turning her home into a restaurant, very much quite literally, was Cara, our host for Morton Salt’s Next Door Chef in Chicago. Cara opened her doors to local chef Jason Vincent (Giant, Logan Square) and his crew, along with the team from Morton Salt to transform her home from the place you hang your hat, to a chic pop up restaurant known as Cara’s Place, serving a three course dinner for one night only.

Lucky enough to score an invite, my trusted companion (blog wife), Chrissy and I walked in, definitely not knowing what to expect. Had my own home been turned into a restaurant, you would have seen me likely semi-clothed, running around putting the finishing touches on outfit, hair and makeup, with a Monica Geller-esque bedroom holding all my worldly possessions out of sight of my guests. Something would almost definitely be on fire in the kitchen, and more than likely, I’d be swearing like a sailor and sweating profusely.

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None of that happened at Cara’s. We walked into an elegant scene that truly looked like a restaurant, a hostess greeted us and directed us to the bar, and I happily obliged, picking up the specialty cocktail of the evening, the Salty ‘Rita, prepared with gin instead of the standard tequila and served straight up with a rim of Morton’s Kosher Salt. Perhaps you know this salt – it’s the one in the blue box, and famously known for THE salt that rims margarita glasses. Yes, it’s amazing, and yes, the gin Salty Rita was certainly salty, but also very delicious. Oh, and Morton Kosher Salt – it’s NOT just for rimming your glasses.



After mingling for a bit with some fellow familiar faces, we were seated for dinner service. The table was beautifully set, and we were lucky enough to eat dinner with Cara’s mom! We learned a bit about Cara, our elusive hostess, who at this point I assumed was trying desperately to squeeze herself into proper dinner attire while smearing eyeliner all over her lids. Oh wait – no, that would again have been me preparing a three course meal for a bunch of foodie strangers.

Still no sign of Cara, but ah! dinner was about to start. The first course was Brussels Sprouts with pears and pecorino cheese with a ginger almond dressing, finished with Morton Coarse Sea Salt. Don’t worry, this dish was as absolutely phenomenal as it sounded. It was the perfect way to start dinner, and the Rosé that accompanied the rest of dinner was the ideal drink accompaniment.


The second course was somehow even better than the first, with a theme made for Thanksgiving. We were served roasted and brined turkey (yes!), spicy rice (yes!!) and the best sweet potatoes I’ve ever tasted (YES!!!). The turkey was beautifully plated, served over the spicy rice with the sweet potatoes on the side. The turkey was brined in Morton Kosher Salt, and the breast and thigh were rubbed with spices and more kosher salt. Served with a creamy cilantro sauce on top, and the spicy (oh yes, it was spicy) rice underneath, it was the perfect blend of mild and spicy, yin and yang. Kosher salt stole the show, as both the spicy rice, made with Thai chili, peanuts and cilantro, and the sweet potatoes, made with bacon, maple syrup, anchovy, parmesan and sour cream were also seasoned with the coarse salt. I just need to take a moment to bask in how absolutely delightful the sweet potatoes were – I’ve honestly never tasted anything like them, and I’ll be sure to post the recipe for you asap!



After our second course we were full, but come on, I’ve always saved room for dessert, and was happy to find a giant (hey, like Jason Vincent’s restaurant!) chocolate chip cookie, dusted with kosher salt. Thin and crispy isn’t my idea of a great cookie, but somehow this thin cookieseemed to magically disappear. So much for saving any sort of calories on this meal. Maybe I’ll rethink my perspective on thin and crispy cookies.

During our dessert course, Cara came out from behind the kitchen doors, along with our executive chef for the evening, Jason Vincent. Cara couldn’t have been more welcoming, and a put-together and polished At Home Chef, unlike yours truly. They answered our questions, and while Chef Jason admitted that Cara had a lot of help, he also said they truly worked together to create the dishes. It took time to create and set up, but in the kitchen, they worked as a team.

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This whole experience made me stop to think that salt is one of those funny things that isn’t ever really the star of a meal, but it HAS to be there in order to be done right. A key phrase in our household growing up was “I didn’t add very much salt to this, so make sure you add it yourself.” But topping your dish with salt at the end just can’t compare to when salt is added during cooking, or adding a sprinkle of coarse salt at the end. Morton Salt not only makes kosher salt, which is preferred by chefs, and was certainly the salt star for our experience at Cara’s, but they also have coarse sea salt and fine sea salt. Both kosher and the coarse sea salt add texture to a dish when sprinkled on top, and fine sea salt dissolves quickly, making it perfect for blended meal elements, like soups, sauces and marinades.

If you can somehow be as calm, cool and collected as Cara, you can go to to download your own hosting kit complete with recipes and how-to steps to add that extra something to your meal. BONUS – for added fun, see if you can spot me in the video here:

And, hey, if you do host your own “Next Door Chef” party or have a recipe idea for using Morton Kosher or sea salt, post your photos using #NextDoorChef.

Dinner at Cara’s made me realize two things: 1) that I need to get myself over to Giant, Chef Jason Vincent’s restaurant in Logan Square, and 2) I somehow WILL recreate those sweet potatoes. Main Squeeze is going to be truly delighted to learn they take anchovies – he LOVES them and will gladly eat any leftovers right out of the can. Oh, and a bonus 3) I’m going to make myself a BIG margarita with extra Morton Kosher Salt.

* I was compensated by Morton Salt for this post. All opinions expressed here are my own.

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Oh, remember when I told you that I was going to post a recipe a day until December 31? Well, what I meant was that I would post a recipe a day until December 31…unless I got really busy, or was celebrating a major holiday and kept on celebrating all weekend. So…whoops. To make up for my lies, here are five recipes. We’ll start with a few ways to get rid of your Thanksgiving leftovers.

Turkey Dressing Sandwiches

This one doesn’t have a picture, and it doesn’t have an exact recipe, but it’s easy to make using your Thanksgiving leftovers.

Combine leftover turkey and stuffing in a skillet. Pour leftover gravy over turkey and stuffing until moist. Cook thoroughly. Mixture should be creamy, but not soupy. Once mixture has come to a low boil, serve on bread. I like to whip up cranberry mayo to add to these sandwiches. This recipe can be made using box stuffing (make according to recipe on box) and jarred gravy. Results will still be delicious.

Italian Chicken Salad Sandwiches

Italian Chicken Salad Sandwiches

Here’s a really good one from The Kitchn. I’ve made these sandwiches before, and I imagine you could easily sub turkey for chicken. This recipe is great if you’re not into mayonnaise (I’m way into mayo, btw).

3 medium (or 2 large) bone-in, skin-on chicken breasts
olive oil
salt and pepper
1/3 cup thinly sliced red onion (about a quarter of a medium onion)
1/2 cup chopped celery (2 medium stalks)
1/2 cup thinly sliced roasted red pepper
1/2 cup slivered almonds, toasted
handful of chopped Italian (flat-leaf) parsley
12 slices bacon, cooked
12 slices hearty Italian or peasant bread

For the vinaigrette:
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
freshly ground pepper
1 teaspoon sugar
1/4 cup olive oil

Preheat the oven to 425 degrees. Rub some olive oil over the chicken breasts and season them with salt and pepper. Roast for 25-30 minutes, depending on how thick the breasts are. The skin does not need to brown; you just want the meat to cook through. Let cool slightly, then peel away the skin and shred the meat. You should have about 3 1/2 to 4 cups. Drizzle the chicken with a bit of the juices from the pan, just to keep it moist.

Make the vinaigrette. Whisk together the vinegar, mustard, salt, pepper, and sugar. Stream in the olive oil, whisking vigorously, until combined.

Combine the onion, celery, red pepper, almonds, parsley, and shredded chicken in a large bowl. Pour in the vinaigrette and toss to coat.

Make the sandwiches, putting two slices of bacon on each, topped with one-sixth of the chicken salad.

Mashed Potato Puffs

Mashed Potato Puffs

Still working on clearing that mountain of leftover mashed potatoes? Try these quick and easy potato puffs, also from The Kitchn.

2 cups mashed potatoes
3 eggs, beaten
3/4 cup grated Parmesan or Gruyere, divided
1/4 cup minced chives
1/4 cup diced ham (optional)
Salt and freshly ground pepper

Heat the oven to 400°F and lightly grease the cups of a regular muffin tin, or a mini-muffin tin.

Whisk together the mashed potatoes, the eggs, 1/2 cup of cheese, the chives, and ham. Taste and season, if necessary, with salt and pepper.

Put a spoonful of the mixture in each muffin cup. Sprinkle the top of each potato puff with grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through and through. Serve immediately.

Chili & Cornbread Jar

Chili and Cornbread in a Jar

From The Givers Log:

Basically, this looks amazing. Chili in a jar with cornbread baked on top – genius! Just whip up a batch of chili, then add cornbread batter and bake. Perfect for picnics, perfect for an evening dinner…just perfect for anytime. Here is the recipe for cornbread, but I imagine you could use a mix as well:

1 cup cornmeal
1 cup flour
3/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup butter, melted

Mix until combined and bake at 375 F for 20-25 minutes or until toothpick comes out clean. Read the whole recipe and story at The Givers Log.

Cinnabon, The Simpler Way

Home made Cinnabon

I love cinnamon. I love cinnamon rolls. And I LOVE getting Cinnabon at the airport. For me, the airport is the Bermuda Triangle of food. There is everything I could ever want, I’m guaranteed to be stressed, I’m typically traveling alone, and suddenly, food just disappears into my mouth… Here is a recipe from Elra for Cinnabon at home. It appears that she’s baking in Europe and has never actually eaten a Cinnabon, so this might not taste exactly like the real thing, but I’m willing to bet they taste pretty damn good.

12 oz  bread flour
2  3/8 oz cake flour
6 oz water
3/4 oz milk powder
2¼ oz eggs
3 oz sugar
1/4 oz  salt
1/4 oz Osmotolerant Yeast
4½ oz butter, cubed
Cinnamon Sugar Filling, recipe follows
Butter, soften at room temperature, for smearing on the dough (you could use water instead

Place everything, but the butter in a mixer bowl, knead on the lowest setting  for 1 minute. Increase the speed to speed #2. Knead until the dough is smooth and elastic, about 5 to 10 minutes, add the cubed butter in three or four addition, continue to knead until gluten is fully develop. Oil lightly a container or a large bowl. Place the dough in it, cover with plastic or a lid, let the dough ferment for 1 hour, then refrigerate overnight.

The next morning, roll out the dough into 1/8 inch (3 mm) thick and 16 inch (41 cm) wide. Smear the soften butter to the entire surface, sprinkle with sugar-cinnamon filling, living about 1 inch (2 1/2 cm) from the edges. Roll the dough, cut into 1 1/2 inch (3 7/8 cm). Place the dough in muffin pans, cover with clean kitchen towel. Rest for 1 hour to 1 1/2 hours.

Preheat oven to 385 F (196 C)

Bake in the middle rack for 15 minutes. Invert immediately onto cooling rack to cool completely before glazing with your own desire glaze. Since I am not a big fan of glaze, I drizzled the rolls lightly using a simple confectioner’s sugar and lemon.

Read the rest of the recipe, include the ingredients for the sugar/cinnamon filling here.

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