Page 53 - Harnett Life Fall 2019
P. 53
Turkey Pot Pie Barbecue St. Louis Ribs
Recipe courtesy of “Family Table by Recipe courtesy of “Family Table by
Robert Irvine” on behalf of the Food Robert Irvine” on behalf of the Food
Marketing Institute Foundation Marketing Institute Foundation
Serves: 4 Serves: 12
2 tablespoons butter Barbecue Sauce:
2 cups ketchup
1 Spanish white onion, 2 cups apple cider vinegar
chopped 1 cup Dijon mustard
2 celery ribs, medium diced 1 cup brown sugar
3 carrots, small diced 2 tablespoons cayenne pepper
3 cups cooked, shredded 2 tablespoons kosher salt
turkey (dark meat 1 tablespoon black pepper
preferred)
2 tablespoons fresh tarragon, Spice Rub:
chopped 1/2 cup kosher salt
2 tablespoons fresh parsley, 1/4 cup ground mustard
1/4 cup paprika
chopped 1/4 cup black pepper
4 tablespoons all-purpose flour 1/4 cup cayenne pepper
4 cups turkey stock 1/4 cup ground white pepper
(or leftover gravy) 1/4 cup seafood seasoning
2 potatoes, peeled and 2 tablespoons ground cumin
medium diced
1 square prepared puff pastry 4 full racks St. Louis-style
1 egg, beaten ribs
Heat oven to 375 F. To make Barbecue Sauce: In bowl,
In medium saucepot, melt butter; mix ketchup, vinegar, Dijon mustard,
add onion and sweat 4 minutes. Add brown sugar, cayenne pepper, salt
celery and carrots; cook 4-5 minutes. and black pepper. Transfer to thick-
Add turkey and cook 4 minutes. Add bottomed saucepot over medium-low
tarragon, parsley and all-purpose flour; heat. Allow sauce to warm and mix
cook 4 minutes. Add stock and bring to over heat 10-15 minutes, stirring
simmer. Add potatoes and simmer until continuously. Remove and cool.
fork tender. To make Spice Rub: In bowl, mix
Pour filling into pie pan and top with salt, ground mustard, paprika, black
pastry. Brush pastry with egg. pepper, cayenne pepper, white pepper,
Bake pie 20-30 minutes, or until seafood seasoning and cumin. Keep
crust is golden brown. Photo courtesy of “Family Table by Robert Irvine” dry and covered until ready to use.
Remove silver skin from bottom
side of ribs. Evenly rub each rack with
1/4 cup Spice Rub on top and bottom.
Wrap each in plastic wrap and keep
overnight in refrigerator or cooler.
Heat smoker with pecan or other
fruit wood to 165 F and maintain
temperature. Remove plastic and place
ribs in smoker 4 hours then check
doneness. Ribs should be cooked but
not falling off bone.
Remove ribs from smoker and
glaze each rack with 1/2 cup Barbecue
Sauce. Return to smoker 30-40
minutes. Remove and glaze again
with 1/2 cup sauce for each rack and
cook 20 minutes.
Remove ribs from smoker. Allow
to rest 5 minutes then cut into single
or double bone sections and serve.
Photo courtesy of “Family Table by Robert Irvine”
