Sunday, June 28, 2015

Jujube BBQ Turkey Drumstick ~ Roasted Red Pepper Cole Slaw

     A Tasty Korean Red Date Barbecue Sauce Slathered Turkey Drumstick! 
     Today's recipe features a turkey drumstick.  Turkey drumsticks sell for a low price, so they are a good bargain for backyard barbecue party enthusiasts.  
     There is a little bit of a primitive hunter-gatherer ancestral trait in all of us.  This trait seems to awaken when the aroma of meat roasting on a fire is sensed.  Gnawing meat right off of the bone satisfies recessed primordial traits.   
     A big roasted turkey leg certainly creates barbaric appeal, especially if a good barbecue sauce is in the mix.  Serving up a big tray of BBQ Turkey Legs garnished with frill caps certainly exudes classy elegance.  After the guest's grab hold of a BBQ Turkey Leg by the bone and sink their teeth in, the primitive hunter instinct is unleashed.  Just forget about maintaining any level of refined civilized mannerisms when BBQ Turkey Legs are served up at a backyard BBQ party.  Just remind the guests that fire is good! 

     Jujube BBQ Sauce:
     This recipe yields enough sauce for 3 or 4 turkey legs!
     Step 1:  Place 1 cup of dried pitted Korean Red Dates (Jujube) in a sauce pot.
     Add 2 1/2 cups of water.
     Place the pot over low heat.
     Simmer the red dates till they are very tender.
     Step 2:  Use a slotted spoon to scoop the red dates out.  Leave the red date broth on the heat.
     Inspect the red dates to make sure there are no pits.  
     Return the red dates to the pot.
     Step 3:  Add 1/4 cup of organic ketchup.
     Add 1/2 tablespoon of dijon mustard.
     Add 2 tablespoons of apple cider vinegar.
     Add 3 tablespoons of granulated sugar.
     Add 1 tablespoons of palm sugar.
     Step 4:  Add 1 tablespoon of vegetable oil.
     Add 1/4 teaspoon of pure sesame oil.  
     Add 1 tablespoon of thin soy sauce.
     Add 1/2 teaspoon of worcestershire sauce.
     Add 1 teaspoon of lemon juice.
     Step 5:  Add 1/2 teaspoon of Chinese red chile powder.
     Add 1/2 tablespoon of Spanish Paprika.
     Add 1/4 teaspoon of garlic powder.
     Add 1/2 teaspoon of onion powder.
     Add 1/4 teaspoon of cumin.
     Add 1/4 teaspoon of coriander.
     Add 1/4 teaspoon of ginger powder.
     Add 1/4 teaspoon of white pepper.
     Add 1/4 teaspoon of black pepper.
     Add 1 pinch of Chinese Five Spice Powder. 
     Add sea salt to taste.  
     Step 6:  Gently simmer the sauce over low heat, till the spice flavors meld.  (About 5 minutes) 
     Step 7:  Remove the pot from the heat and allow the sauce to cool to less than 100ºF.     
     Puree the sauce with a blending wand, blender or food processor.
     Step 8:  Return the sauce to a sauce pot over low heat.
     Simmer and reduce the sauce, till it becomes a medium thin glacé sauce consistency that can glaze a spoon.
     Place the sauce in a container and set it aside.

     Frenched Turkey Leg Fabrication:
     Thin blade poultry shears are best for clipping the tendons. 
     Select 1 turkey leg 
     Use a boning knife to cut through skin and tendons just below where the muscle tissue ends.
     Stand the the turkey leg upright with the meaty end planted against a cutting board.
     Apply heavy pressure with fingertips and force the meat to slide down the bone, so the meat becomes wide enough on the meaty end, for the turkey leg to stand on its own.  The tendons will be exposed.
     Clip the tendons, so they are flush with the meat fob.
     Scrape the bone clean with the back of a paring knife.

     Slow Roasted Turkey Leg For Jujube BBQ:
     This recipe yields 1 leg.
     The prepared turkey leg can be slow roasted in an oven.  Turkey legs can also be cooked slowly in a smoker set to about 190ºF to 210ºF.  The turkey leg must be fully cooked and the minimum center temperature must be 165ºF for 15 seconds.  For tender turkey legs, continue roasting till the center temperature is about 175ºF.  
     Season the prepared turkey leg with sea salt and white pepper.
     Sprinkle just enough cayenne pepper on the turkey leg to make it comfortably spicy.
     Stand the turkey leg upright in a 3" to 4" wide muffin pan cup.
     Press the meat down the leg bone, to create a flat base.
     Slow roast the turkey leg in a 290ºF oven, till the meat is fully cooked and the skin is lightly browned.
     Set the roasted turkey leg aside.

     Roasted Red Pepper Slaw:
     This recipe yields 2 servings!
     Step 1:  Place 2 1/2 cups of thin sliced cabbage in a mixing bowl. 
     Add 2 tablespoons of minced onion.
     Add 1/4 cup of thin sliced roasted red bell pepper strips.
     Step 2:  Add 1/4 cup of mayonnaise.
     Add 1 teaspoon of dijon mustard.
     Add 1 teaspoon of white wine vinegar.
     Add 1 pinch of ground celery seed.
     Add 1 1/2 tablespoons of granulated sugar.
     Add 1 pinch of sea salt and white pepper.
     Add 1/2 teaspoon of lemon juice.
     Mix the ingredients together.
     Chill the Roasted Red Pepper Slaw in a refrigerator to 41ºF.

     Paper Frill Cap:
     Parchment paper frill caps are easy to make!  Use your imagination to figure it out or look for an instructional guide.  Pictorials can be found in the Larousse Gastronomique and instructional videos can be found on the internet.  

     Jujube BBQ Turkey Drumstick:
     The Turkey Leg can be barbecued over a moderate heat spot on a chargrill that has a lid to seal in the heat.  For apartment dwellers, an oven can be used to finish the turkey leg.  Backyard chargrill chefs need no instruction.  This recipe describes the oven method.  
     Brush the entire meaty end of the roasted turkey leg with the Jujube BBQ Sauce.
     Stand the turkey leg upright on a wire screen rack in a roasting pan.
     Wrap the bare exposed leg bone with aluminum foil. 
     Roast the the turkey leg in a 400ºF oven.
     Brush the turkey leg with Jujube BBQ Sauce occasionally, till the sauce clings and caramelizes.
     Remove the Jujube BBQ Turkey Drumstick from the oven.
     Remove the aluminum foil.
     Brush one last coat of Jujube BBQ Sauce on the drumstick before serving.

     Jujube BBQ Turkey Drumstick with Roasted Red Pepper Cole Slaw:
     Drain the excess coleslaw dressing off of the Roasted Red Pepper Cole Slaw.
     Mound a portion of the slaw on the plate.
     Set the Jujube BBQ Turkey Leg on the plate, so it stands upright.
     Slide the paper frill cap over the bare turkey leg bone joint.
     Place a small ramekin of Jujube BBQ Sauce on the plate.
     Garnish with an Italian Parsley sprig.

     Jujube BBQ Sauce tastes great with turkey!


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