- Heat the oil in a 12-inch skillet on medium-high heat until it shimmers.
- Sear the reserved turkey neck, kidneys, and heart until golden brown on all sides, 3 to 4 minutes.
- Remove the turkey parts from the pan and discard.
- Lower the heat to medium low, add the shallots, and cook, stirring often with a wooden spoon, until softened, about 1 minute.
- Add the garlic and cook until just fragrant, about 30 seconds. With the heat on low, add the Madeira and cook, scraping up the brown bits from the bottom of the pan.
- Add the flour and stir until well combined, about 1 minute.
- Add ½ cup of the reduced cider, 1 tsp. salt, and ½ tsp. pepper, and whisk continuously until combined and beginning to thicken, about 1 minute.
- Raise the heat to medium, add ½ cup of the chicken stock, and whisk continuously until the mixture comes to a low simmer and begins to thicken, 1 to 2 minutes.
- Continue this process until all the chicken stock is used and the gravy thickens to your desired consistency.
- Serve with the turkey.
TIP: MAKE AHEAD
The gravy can be made one day ahead, stored in a covered container in the refrigerator, and gently reheated over a low flame, stirring continuously, adding more stock to loosen, if necessary.
The fusion of Jamaican jerk and Italian gnocchi creates a new-world comfort food with warm aromatic spices and rich flavors.
- Position a rack in the center of the oven and heat the oven to 450 degrees F.
- Combine 2 Tbs. of the olive oil, 2 Tbs. of the lime juice, the jerk rub, and ½ tsp. salt in a shallow bowl. Toss the chicken with the oil mixture to coat completely. Place the chicken and chopped peppers on a rimmed baking sheet, keeping them separate, each using half of the baking pan. Drizzle the peppers with 1 tsp. of the olive oil, and toss well. Roast 20 to 25 minutes, until the chicken thighs are cooked through and the peppers are crisp in spots.
- To make the lime juice vinaigrette, in a small bowl, whisk together 4 Tbs. of the olive oil, 3 Tbs. of lime juice, the red onion, garlic, ½ tsp. salt, and 1¼ tsp. pepper. Reserve.
- Meanwhile, bring a large pot of well-salted water to a boil. Cook the gnocchi according to package directions. Drain and transfer to a large bowl.
- Toss the gnocchi with the lime juice vinaigrette. Add the chicken, peppers, and tomatoes. Season to taste with salt, sprinkle the cilantro over the top, and serve.
- In a small saucepan, heat 1 Tbs. olive oil over medium high heat until shimmering. Add the lemongrass and ginger and cook, stirring often, until browned in spots, about 30 minutes. Add the garlic and continue to cook about 15 seconds. Remove the pan from the heat and whisk in the remaining olive oil, the orange juice and zest, lime juice and zest, and 1/2 tsp. salt. Let the marinade cool to room temperature.
- In a small bowl, mix 1/4 cup of the marinade and the sour cream; cover and refrigerate until ready to use. Transfer the remaining marinade to a bowl. Add the shrimp, cover, and refrigerate for 2 to 3 hours.
- Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. In a small saucepan, heat 1 Tbs. olive oil over medium-high heat. Add the beans, chile powder, and 1/4 tsp. salt and cook, stirring often, until heated through. Remove the pan from the heat and coarsely mash beans with a fork.
- Brush both sides of the tortillas with olive oil. Grill the tortillas for 1 to 2 minutes on each side, or until slightly charred. Remove to platter.
- Thread the shrimp onto metal skewers and grill, turning once, until the shrimp is opaque, about 4 minutes. Remove the shrimp from the skewers and slice in half lengthwise.
- Arrange 2 tortillas on each of 4 large plates. Spread the bean mixture over the tortillas and sprinkle with onion. Top with the shrimp, spoon the cream mixture over the tostadas, sprinkle each with cilantro, and serve.
Tip: These tostadas can also be cut into quarters and served as an appetizer.
- In a blender, combine all of the ingredients except the reserved arugula leaves, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/2 cup water and blend until smooth. Transfer to a container, cover, and refrigerate until very cold, at least 2 hours.
- If the mixture is too thick, thin with cold water to your desired consistency. Ladle the soup into serving bowls. Drizzle with extra virgin olive oil, and garnish with the reserved arugula leaves.
Tip: You can add chopped Jalapeños if you prefer a spicy gazpacho.
- Combine the fresh berries in a medium bowl.
- Layer 1/3 cup yogurt into the bottom of each of 4 tall glasses. Alternate layers of fruit and granola with yogurt until glasses are filled to the top.
- Top with more granola and serve right away so the granola stays crunchy.
Tip: Drizzle with Filippo Berio Raspberry Balsamic Glaze on top.
