Sunday, November 23, 2008

turducken update

after 5 hours of de-boning, 2 hours of stuffing-making, and a 5:45 wake-up, THE TURDUCKEN IS IN THE OVEN!

Thursday, November 20, 2008

Thursday, November 13, 2008


For some reason, I am really into all (culinary) things Spanish right now. I think it blossomed out of my love for making and, of course, eating paella. Last night, to celebrate the Top Chef premiere I bought a block of both Manchego and Idiazabal and a nice fresh baguette. This was all pretense for using my new smoked Spanish paprika, from the best place on earth: The Spice House. I decided to go the ol' aioli route.

Smoked Paprika Aioli

1 egg yolk
1 c olive oil
2 large cloves garlic
1 1/2 t smoky paprika
1 T lemon juice
pinch sugar

Mince garlic. Sprinkle with coarse sea salt and mash into paste. Put egg, garlic, and lemon juice in a mixing bowl. Slowly, ever so slowly-- so slow it's almost droplets at a time, pour the olive oil in, whisking constantly. Stir in the pinch of sugar and smoky paprika. Mmm!