Category: gluten free

No fair? No fair! … so cook yourself some turkey legs at home!

Smokey Spiced Grilled Turkey Legs

Smokey Spiced Grilled Turkey Legs

Published in Carolina Country Magazine November 2017

Well 2020 just keeps giving us disappointment on top of disappointment.  Some of us look real forward to our NC State Fair each year, each for our own reasons.  I will miss going there several mornings to judge the daily cooking contests… one of my favorite fall culinary adventures.  Some go for their favorite foods scattered about the fairgrounds.
Grease! Salt! Sugar! Finger lick’n…
What’s not to love?

You can’t miss folks walking around gnawing on big ole turkey legs!  This recipe was part of a few I created several years ago for Carolina Country Magazine for a little twist on Thanksgiving… and when I was thinking about fair foods to share, realized I never put this here on my blog.  

We never know what sort of weather we will have here around fair time… or Thanksgiving… it might be brrrrr! cold… or we may be out in shorts and flip flops firing up our grill.  Either way, these turkey legs are tasty… and something fun to cook this year during fair week to pretend you’re there!  Or to give your Thanksgiving a twist too.

So grab yourself some legs and crank up the grill!  Enjoy some of my tasty turkey legs… and come on over to my facebook playground and share your pics and what you think about ’em!

Smokey Spiced Grilled Turkey Legs

No fair this year... no problem! Grill your own turkey legs at home... or fix some for Thanksgiving this year.

Course: Fun Food!, Main Course
Cuisine: American, Carb Free, Gluten Free, Grilling, Southern, Tailgating
Keyword: fair food, thanksgiving, turkey legs
Servings: 1 1 leg per person
Author: Wendy Perry
Ingredients
  • 5-6 medium size turkey legs
Marinade:
  • 1 1/2 cups vegetable oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 4 teaspoons dried oregano
  • 4 teaspoons salt
Baste:
  • 1/4 cup honey
  • 1/4 cup butter
Instructions
  1. Combine all marinade ingredients. Place turkey legs into large container with lid. Pour marinade over legs, cover and shake to coat. Refrigerate (up to 2 days), shaking periodically to coat.

  2. To grill: Preheat grill to high heat. Oil grates and place legs onto grill. Sear on all sides several minutes, turning to get good grill marks. Reduce heat to low or move coals to sides (for indirect heat) and continue cooking, covered, for about 50–60 minutes. Turn every few minutes to prevent burning. 

  3. Melt butter in honey. Baste legs, turning often, the last few minutes of cooking. Remove legs when temperature reaches 165 degrees by thermometer.

  4. Place legs onto serving tray and pour remaining baste over legs.

Don’t throw away those watermelon rinds!

Carolina Gold Oil drizzled Salted Watermelon Rind

Stop… Don’t throw that watermelon rind away! Throw this together… Bogue Sound Watermelon Rind drizzled with Carolina Gold Oil! Great for nibblin, appetize’n… or on top of your tacos, hot dogs, salads and more.

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Mandarin Orange Upside-Down Cake

Mandarin Orange Upside Down Cake

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Spicy Citrus Seafood Cocktail With NC wild-caught shrimp

Spicy Citrus NC Seafood Cocktail

Spicy Citrus NC Seafood Cocktail

Published in Carolina Country Magazine July 2020

Who has time or desire to do much cooking during the lazy hazy hot days of North Carolina summer?  Not me! Y’all, this seafood cocktail is light… so full of flavor with just a hint of fresh citrus, and only a little bit of fuss when it comes to cook’n. Loaded with a bounty of fresh seafood from our coast, you can enjoy this for a late morning brunch… for lunch… or right out of a jar in your porch swing watching the sun set!  

This is one of those recipes where specifics and exactness isn’t important — you know, throw cook’n!  Use all of one seafood or whatever combo you like. Go with your favorite vegetables and what’s in season.  Add veggies you like to my recipe… as The Frugal Gourmet Chef Jeff Smith would say…

“Omit and substitute! That’s how recipes should be written. Please don’t ever get so hung up on published recipes that you forget that you can omit and substitute.”

And in keeping with my North Carolina company ingredients, I chose North Carolina’s Bruce Julian’s Blood Mary Mix to finish out my recipe!  Just round up what you need and throw together some of my seafood cocktail… soon!  You’ll be so glad you did… and so will your company.

And while you’re at it, be sure to make some of my Savory Bay Crackers with browned butter too.  Followed up with a little dish of my No-Churn Cantaloupe & Coconut Ice Cream.

Come on over, and hang out with us in my fun facebook community too, where you will find this and lots of other goodies.

Spicy Citrus North Carolina Seafood Cocktail

Light and spicy... with just the right hint of fresh citrus, the seafood cocktail features all sorts of North Carolina goodness!

Course: Appetizer, Brunch, Fun Food!, Main Course, Snack, Supper
Cuisine: American, Farmers Market, Garden Goodies, Gluten Free, Mexican, North Carolina Goodies, Seafood, Southern, Summer Food, Tailgating
Keyword: bloody mary mix, bruce julian, crab, got to be nc, grilled salad, romaine, southwestern, north carolina shrimp, lobster, mexican seafood cocktail, north carolina seafood, seafood cocktail, spicy
Author: Wendy Perry
Ingredients
Spicy Sauce
  • 2 quarts favorite Bloody Mary mix* or V8
  • 1 bunch radishes, roughly chopped
  • 3 stalks celery, diced
  • 1-2 tablespoons horseradish
  • 4 teaspoons Old Bay seasoning
  • zest of 1 lemon, lime, orange and juice of ½ each, Cut the remaining halves into wedges for guests to squeeze into their cocktails
  • cracked black pepper
Seafood Mixture
  • 2 pounds wild-caught North Carolina shrimp, peeled, cooked and cooled
  • 1 pound bay scallops
  • 6 small lobster tails
  • 2 firm avocados, cut into small pieces
  • 1/2 cup chopped cilantro
Garnishes
  • 1/2 pound lump crab meat
  • cilantro
Instructions
  1. Combine and chill the spicy sauce ingredients.

  2. A few minutes before serving, add about four pounds of cooked shellfish of your choice (or use our suggestions above) and gently stir in the avocados and cilantro.

  3. Sprinkle with crabmeat and more cilantro.

Recipe Notes

*I used NC’s Bruce Julian Bloody Mary Mix.

 

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