Recipes for 'Rod The Builder' cooking challenge
Here you will find the recipe's "Rod the Builder" and Chef Jim Bologna made during their cooking challenge.
Italian Turkey, Bean, and Tomato Soup
- 2 cups chopped fresh fennel
- 4 ounces sliced pancetta,* chopped
- 1 pound cherry tomatoes
- 2 cups low-salt chicken broth
- 1 15-ounce can cannellini (white kidney beans), rinsed, drained
- 1 cup leftover turkey gravy
- 1 1/2 cups chopped leftover cooked turkey meat
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup chopped fresh basil
Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.
Spicy Turkey Paella
- 12 ounces spicy smoked sausage (such as andouille, or hot links), cut into 1/2-inch slices
- 1/4 cup garlic-flavored olive oil
- 2 large yellow onions, chopped
- 1 large red bell pepper, chopped
- 2 cups long-grain white rice
- 1/4 teaspoon saffron
- 4 cups low-salt chicken broth
- 4 large plum tomatoes, quartered
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 4 1/2 cups cooked leftover turkey, cut into 1/2-inch cubes
- 1 cup frozen peas
Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.
Roasted Turkey, Avocado, Bacon, Onion Relish, & Aioli
Yield: Makes 4 sandwiches
For onion relish
- 2 yellow onions, thinly sliced
- 1/4 cup dark brown sugar
- 1/2 cup red-wine vinegara
- 1/2 cup balsamic vinegar
- 1 egg yolk
- 1/2 clove garlic, minced (about 1/2 teaspoon)
- 1 teaspoon Dijon mustard
- 1/2 ounce white-wine vinegar
- 4 ounces grape seed oil
- 1 ounce olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon pepperoncini or cayenne pepper
- 1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
- 4 ciabatta rolls
- 12 slices bacon
- 1 avocado, halved, pitted, peeled, and thinly sliced
Make onion relish:
In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.
In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
Preheat oven to 350°F.
In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel–lined plate to drain. Repeat with remaining 6 slices. Set aside.
Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aioli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.