Levy Restaurants

Smoked Turkey Legs with Sausage and Hazelnut Stuffing

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Happy Thanksgiving!!

It’s one of our favorite holidays, and we love Thanksgiving dinner traditions.  Family… turkey… stuffing… football… 

So who better than Chef Joe Nader to dish out a recipe for an amazing holiday dish? As executive chef of Ford Field, Chef Joe is an expert on hosting Thanksgiving. Every year, Chef Joe and his team serve up over 65,000 guests as the Detroit Lions host the annual Thanksgiving classic.  I wonder what size turkey he should get…. Ha!

See Chef Joe demonstrate his recipe here, or check out the recipe below.  Gobble Gobble!

Smoked Turkey Legs with Sausage and Hazelnut Stuffing

 

Stuffing
1 cup hazelnuts, roasted and skinned
1 pound fresh pork sausage
1/2 cup unsalted butter
1 pound chopped onion
2 cups chopped celery
2 tablespoons sage
8 cups stale bread, cut in 1/2-inch cubes
1 cup chopped Italian parsley
3 large eggs, beaten
2 teaspoons coarse salt
2 teaspoons coarse black pepper
2 ounces Amaretto
1 cup turkey stock

Put hazelnuts in food processor and chop to medium coarseness.  In a large skillet, brown pork sausage and drain. Sauté onions, celery, and sage until translucent. Add vegetables in large bowl, adding the pork and bread, mixing well. Add eggs and Amaretto. Finally, add turkey stock to moisten. Put in baking pan and bake 1 hour at 350 °F.

Turkey Leg Brine
6 cups vegetable broth
¼ cup sea salt
1 teaspoon dry rosemary
1 teaspoon dry sage
1 teaspoon dry thyme
6 cups ice cold water

 

Combine broth, herbs and salt in pot and bring to a boil, let cool to room temperature. Combine in large container with ice water. Brine the turkey legs overnight. Take turkey legs out of brine, pat dry and smoke in smoker for 3 hours.

These are for You Mr. President, Spiaggia Scallops

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Congratulations to President Obama! 

No matter your political party, we can all agree that the President’s favorite meal – Spiaggia’s Scallops – are a bipartisan win.   Celebrate the end of election season and treat yourself to these succulent scallops at your house, even if it’s not 1600 Pennsylvania Ave.

The fresh flavor of the ingredients makes this easy-to-prepare dish one of Spiaggia’s winning first courses. Purchase sea scallops out of the shell labeled “diver caught” or “dry pack.” This refers to scallops that are caught by hand and not packed in water. If your fishmonger sells only scallops in water, drain the scallops and pat dry with paper towels to remove the excess moisture prior to cooking, ensuring a firmer scallop and better browning.

Spiaggia Scallops

Spiaggia Dressing
2 tablespoons unsalted butter
2 tablespoons sherry vinegar
2 tablespoons balsamic vinegar
Sea salt
2 tablespoons truffle oil
1/2 cup extra-virgin olive oil

In a small saucepan over medium heat, melt the butter. Cook to a nutty brown color, until the foam subsides, 4 to 6 minutes. Remove from the heat and let cool to room temperature, about 20 minutes. Meanwhile, in a bowl, combine the vinegars and salt to taste. Drizzle in the cooled brown butter and then the oils, whisking until the dressing is well blended. Season to taste. The dressing can be refrigerated for up to 1 week. Return to room temperature before using.

Salad
2 ounces dried sliced porcini mushrooms
4 ounces fresh mushrooms (such as shiitakes, chanterelles, or portobellos),  brushed clean
5 tablespoons extra-virgin olive oil
12 medium diver-caught sea scallops
4 cups mâche lettuce, cleaned and dried (substitute with watercress or baby salad greens)
Sea salt
Freshly ground pepper
3/4 cup Spiaggia Dressing (above)
12 pieces shaved Parmigiano-Reggiano or Parmesan cheese

Place the dried porcini in a bowl with very hot water to cover. Soak for about 20 minutes, then drain and rinse. Thinly slice the fresh mushrooms. In a skillet over medium heat, heat 2 tablespoons of the olive oil. Add all the mushrooms and saute until lightly browned and tender, 5 to 7 minutes. Transfer to a small bowl and cover to keep warm.

In the same skillet over medium-high heat, heat the remaining 3 tablespoons olive oil. Add the scallops and cook, turning once, until golden brown on the outside and opaque throughout, 2 to 3 minutes per side. Transfer to a plate.

In a bowl, toss the mâche with salt and pepper to taste. Divide the warm mushrooms evenly among 4 plates and place 3 scallops on top of the mushrooms. Arrange the mâche around the scallops. Drizzle each serving with the dressing and garnish with 3 cheese shavings. Top each with extra mâche leaves and serve immediately.

Notes: Porcini mushrooms, also known as cèpes, have a meaty texture and wonderful, earthy flavor. At Spiaggia, we use imported fresh porcini mushrooms for this dish. Fresh porcini are often very difficult to find in American markets, however, so we call for dried here, as they are readily available and also have excellent flavor. If you do find fresh porcini, by all means use them instead.
Mâche, also know as lambs lettuce, is characterized by its bright green rounded leaves. It has a delicate, nutty flavor. If your market does not offer mâche, you can substitute watercress or mixed baby salad greens.

 

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