Mark Manguerra's Roasted Cauliflower with Cumin, Coriander and Chili

This is a "re-blog" of Mark Manguerra's brilliant recipe, from his blog No Special Effects.  I've cooked this three times, including on Thanksgiving, and it was amazing!!!

What you need:

500g head (18-oz) of cauliflower, washed, green leaves removed and cut into florets (half-florets if you want extra crunch)

sea salt

olive oil (add a knob of butter that has been melted for serious flavor, but I wanted to keep it wholesome)

2 teaspoons cayenne pepper (or 2 dried chilis)

2 teaspoons cumin seeds

2 teaspoons coriander seeds

Preheat the oven to 200°C (400°F). Make sure the cauliflower is completely dry by patting it in between paper towels. In a sheet pan or roasting pan, toss the florets with a good glug of olive oil. In a mortar, bash the spices with a pinch of salt. Sprinkle over the florets evenly and toss well. Make sure they are laid out in a single layer on the pan. Roast in the top rack of the oven for 20 minutes, then give them a good toss to ensure even cooking, and roast for 10 minutes more or until the edges are brown and crunchy. Serve immediately.

My Thanksgiving Beer Can Turkey!!!

That's not a chicken it's a turkey baby, yeah!!

Full disclosure:  I have been absolutely obsessed with cooking birds on the beer can this year.  Why?  Because it consistently makes the absolute best poultry on the panet and is incredibly simple to do.  The reason is because you're steaming the inside of the bird and infusing it with flavors at the same time as you're roasting it.  The result?  A beautifully crispy bird that is flavorful and incredibly moist.  I've done this with chicken plenty of times, but this Thanksgiving, I got the wild idea to do it with a Turkey... 

Now, for years I have listened to people tell me how to properly cook a Turkey, and everyone has their own idea on how to do it : "Brine it".  "Cook in in a bag".  "Cook it breast side down, then flip it at the end for color".  "Put cheese cloth on it to keep in the moisture".  "...the real key is basting it every 20 minutes". 

There is more discussion around how people cook their turkeys than just about anything else, and quite honestlly, the results are usually just ok.  Not to mention the fact that people spend hours and hours prepping and roasting their bird.  "There's got to be a better way!", I thought to myself...and so, I decided to try the old Whiskey Tango (aka White Trash) special:  Beer Can Turkey.   And I swear to you, this was the best turkey I have ever had.  Crispy, moist and packed with gorgeous flavors.  And the best part is, it took me about 15 minutes to prep, and 1 hour and 45 minutes to cook the 9lb bird.

Here's what you need:

Turkey - I suggest using smaller Turkeys, which first of all are more flavorful, and secondly, you need to make sure that your turkey(s) are small enough to fit under your grill the long way, with a beer can in it.

1 oil can of Fosters
1 bottle of a hoppy, really flavorful beer, I used "2 Below", by New Belgium Brewery.
4-5 sprigs of rosemary
4-5 sprigs of time
olive oil, salt and pepper
Gas or propane BBQ
Meat thermometer

First off, rinse your turkey in cold water and pat dry.  Then rub generously all over with salt, inside and out.  Put it in the fridge and let it sit for at least 2 hours -- you can even do it over night.  I did 3 hours and it was perfect.  But before you start cooking, make sure that you've taken your bird out of the fidge at given it enough time to get to room temperature.  You don't want to cook a cold bird.  When you're ready to start cooking your bird, go outside and turn on your BBQ at full whack, close the lid and get it piping hot.  Should be 400-500 degrees.  Now go back inside, grind some fresh pepper all over your turkey and rub it generously all over with extra virgin olive oil.

Now open your can of fosters and pour out 3/4 of it.  Then, take a the sharp end of a bottle opener, or a knife and punch 4-5 holes in the top of the beer can -- these are vents for your beautiful perfumed steam to come out of.  Now, pour in 1/2 of your other, more flavorful beer.  You really want to use something with some flavor here, but keep it gold or amber in color -- don't use Guinness or a brown ale or anything.  Fat Tire is a also good choice or even a wheat beer.  For chicken, I would use a citrusy beer, like Hoegaarden or Shock Top...anyway -

Now take your sprigs of thyme and rosemary, give them a rinse and shove them into the can.  These guys are going to boil and steam the flavor right into the meat of the turkey...

Take your bird and beer can outside.  TURN OFF the center burners of your BBQ, but leave the outside ones on, making your BBQ just like an oven, with no direct heat on the bird.  Here comes the difficult part, one person can do it, but two is better.  You need to insert the beer can into the cavity of the turkey, without spilling the beer into it, then you set the beer can on the grill, using the legs of the bird like a tripod to hold it in place.  It's surprisingly easy to balance.  Gently close the lid to the BBQ as to not knock your turkey over, and cook until internal temperature reaches 165...mine 9.5lb bird took 1 hr 45 minutes. 

When it's ready remove from the grill -- careful not to spill the remaining beer inside, and pull out the beer can using pot-holders or oven mitts.  The can will be really hot.  Then take your bird inside, cover with foil and let it rest for 15 minutes.  if you try to carve it while it's piping hot, you will shred your bird. 

Uncover the foil carve and get ready for the most flavorful, moist turkey, with the crispiest skin you have ever tasted!   

Cheesy Toast

If you're like me, you prefer something savory for breakfast.  I'm not much for flapjacks, waffles or french toast...once in a blue moon maybe, but day to day, I only like my sweets after dinner.

 Now, good cooking doesn't always have to be elaborate or fancy; sometimes simple is best and that's what cheese toast is.

Who doesn't love cheese toast?  It's phenomenal and a great quick thing to throw together in 5 minutes before you run out the door.

What you need:
1 slice of sourdough toast, preferably Francisco International, it's the best...I'm a sourdough fanatic.
Small handful of shredded parmesan
Small handful of shredded Greyure
1 clove garlic (optional)

Put your toast in the toaster oven (or toaster if you don't have a TO) and toast it halfway. 
When done, take it out, slice your garlic clove in half and rub it on the bread, just to get the essence in there.  If you're worried about your breath you can skip this step, but you'll be sorry!
Take your parmesan and put it on the toast first, spread it evenly, then spread out the greyure on top.  Put it back into the toaster oven (or in the oven on broil) set to broil and cook until the cheese starts to bubble and look delicious.

You start your day off with that, and things will be turning up roses...

Shouts out to Russia, Australia, Canada and Germany for checking out the blog this week!