As with anything in cooking there are many ways to cook a turkey. It is only limited by your imagination. Beer can, the Louisiana Turducken, deep fried, you name it and someone has attempted it, some with better results then others. Simply put, I am from the midwest. When it comes to the holidays I want to know what I am getting into. On the holidays I don’t like change, I am good with tradition and see no need to break with it. Continue reading
I often follow my instincts, albeit, it is my primal instincts in this case. I follow them nonetheless. I can never get enough when it comes to marrow bones. I love the fatty mouth feel of the marrow and the way the hot fat renders in my mouth. Now, before you go getting all crazy on me realize marrow fat has no saturated fat in it. That said, it doesn’t mean I go around eating the stuff breakfast, lunch and dinner. But there are healthy benefits to eating good quality fats. They include calcium, vitamin D, K and E absorption. What’s my point? There is good fat and bad fat, marrow is good fat. So get yourself a skinny spoon and dig-in.
8 marrow bones, about 6 inches long and cut lengthwise in half
Penzey’s Old English Rib Roast Rub
1 cup flat leaf parsley leaves
1 cup oregano leaves
1 cup cilantro leaves
2 shallots, peeled and cut into very thin rings
1 or 2 garlic heads, depending on size
red wine vinegar
extra virgin olive oil
fresh ground black pepper
8 slices crusty artisanal bread
1. This step helps to remove any blood in the marrow. Place the bones into a nonreactive container. Add enough water to cover. Remove the bones and add 1 tablespoon of salt. Whisk the water to dissolve the salt. Add the bones back to the water and refrigerate six hours to overnight.
2. Remove the bones from the water and place them, marrow side up, on a sheet tray. Rub each bone, again marrow side only, with 1/2 teaspoon of the Old English Rib Roast rub. Refrigerate the bones uncovered for 2 hours. This step dries the surface of the bones so they grill better and allows the seasoning to penetrate the marrow.
3. Heat your grill for direct high heat grilling. Place both heads of garlic off to the side and let them cook while the grill is heating. Keep and eye on the garlic so the skin doesn’t char to quickly or the inside will brown to much before the cloves are roasted and tender.
4. Combine the herbs in a small bowl and set aside.
5. Brush one side of the bread with olive oil. Grill the bread until it has grill marks and a some charring. Remove the bread from the grill and season it with salt and fresh ground pepper. Set aside.
6. Grill the bones, marrow side first, until they are grill marked and hot. Don’t cook them too long or the marrow will disappear into the fire.
7. Remove the bones to a platter or individual plates. Sprinkle the herbs, to taste, with red wine vinegar then with olive oil. Divide the salad between the plates sprinkling it over the bones. Add the shallots, then peeled grilled garlic cloves, and finally some more fresh ground pepper. Serve with toast.