Smoked Turkey Legs with Gourmet Nut’s Northwest Alderwood Smoked Sea Salt…Yes Please!!

I am very fortunate. Not only do I have my hubby who goes out of his way to make sure I never lack for “special” eats, I get to try awesome goodies from awesome companies. Companies like Gourmet Nut, who have lines of treats and seasonings that enhance ANY dish. Like hubby’s County Fair Smoked Turkey Legs.

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See, we used to frequent the L.A. County Fair. Every year, without fail, we’d be in line opening day to be some of the first people through the gate. The food, the neat bric-a-brac, the food, the animals, the food. Did I mention the food? We even had season passes one year. Then, as is now the norm in Southern California, prices started jumping higher and higher. Not incremental increases mind you, but by leaps and bounds. Getting in and parking? Nearly $40. Footlong hotdog, fries and a drink? $25. Each. We were down nearly $100 by lunch. No thank you.

Hubby loved the BBQ. I liked it, he loved it. And it made us both sad to say “Buh-bye” to real, Southern style BBQ. So we bit the bullet, bought a smoker, and through much trial and error, duplicated (or improved on) everything we loved from the Fair. Hubby has become a regular pit master, and there’s not much he doesn’t do well on a grill. Prime rib for the holidays? Check. Steaks, chicken, burgers? Child’s play. Roasts, ribs, whole birds? Done and done. Whole smoked turkey for Thanksgiving? Oh, yes.

So wIMAG0926-1-1hen I decided I’d done without that old fair staple of stoked turkey legs long enough, I told hubby so. And sure enough, I got some fresh and beautiful turkey legs from Sprout’s Farmer’s Market. At less than $5 for two, it’s a no-brainer. And with summer right around the corner, and 100° heat coming, it feels like it’s time for summer grillin’. Normally my recipes are pretty involved and detailed, but as this is a hubby recipe, it’s simple, straightforward and easy.

Start with 4 total ingredients: Turkey legs, peanut oil, fresh cracked black pepper and the secret to a smokey, yummy turkey leg…….

 

Gourmet Nut’s Northwest Alderwood Smoked Sea Salt.  I was blown away by the taste and smell of this salt. We have smoked salts, a few actually. None so far blew us away like this one did. Just amazing. Hubby thought we could get away with doing them in the oven. But we didn’t. Rub the oil on the legs, add the pepper and salt, and you’re good to go.

 

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Here’s another secret: Make use of your leftover heat. We have a little Weber Smokey Joe grill that sees a lot of use, since it’s just us two. And hubby uses mostly natural lump coal and real wood chunks and chips. But when you make a quick couple of steaks or burgers, you now have a grill full of heat and flavor…what’s a guy to do? Usually some hot links, or a roast. But today, it was turkey legs. Take your coals pile them up to one side, and put the legs on the other side, for what’s called “indirect cooking”. He threw a handful of hickory chips, covered it up, and we ate dinner. He snuck out a couple of times to turn and rotate for even cooking, but as he was told many years ago when it comes to “low & slow” cooking: “If you lookin’, you ain’t cookin'”.

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Three hours or so later, and voila…Eat your heart out, LA County Fair. You are officially old and busted. Enter the new hotness: Smoked Turkey Legs featuring Gourmet Nut’s Northwest Alderwood Smoked Sea Salt. I’ve now used this sea salt on just about everything, and there’s no dish it hasn’t enhanced. I love the aroma once it hits warm food, it’s intoxicating! One of my favorite finishing salts, by far. If you don’t see it at your local grocery store, be sure to have them special order it or you! You won’t believe how you got by without it!

 

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I received the above product(s) free of charge from Gourmet Nut.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

No Kneading Required- Almost Whole Wheat Rustic Bread, great for fillings #Recipe

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This is a simple and super easy baked bread that uses part All-Purpose flour and part White Whole Wheat flour. It’s a blend that goes perfectly with fruit and even soft cheese with fruit based spreads. No kneading required and the bread lasts about 5 days in the fridge. I literally just pull the ounces I need and bake fresh bread when needed. It makes it look like I worked really hard in the kitchen!  This is the base recipe and you can make it go savory or sweet by what decide to fill it with.  You can also just have it as is and it goes great with ham!

Let’s Begin…..

  • 2 1/4 cups of All-Purpose Flour
  • 1 cup of White Whole Wheat Flour
  • 3/4 tablespoon of Kosher Salt
  • 1/2 tablespoon of Yeast (Active-Dry)
  • 1 1/2 cups of warm Water (105 to 110 degrees)

Simply add the flours in a bowl, the salt and yeast. Whisk until blended and then add the water.

With a wooden spoon or one that has the “umph” to withstand a few strokes, mix until blended. I usually do it for 1 to 2 minutes and if the dough seems too dry, add a teaspoon of water until you get a sticky consistency.

 

Then simply cover lightly and allow the dough to proof for 2 hours.

I recommend a overnight rest in the fridge for better taste and it allows the bread flavor to mature nicely and hydrate properly. The next day just take out what you need. I pull out about 5 1/2 ounces to make a small sized loaf that is good for 2 people, plus leftovers. Allow the dough to rest for 10 to 15 minutes and then make your creations! Allow the shaped loaf to rest and proof for about 20 to 30 minutes and then comes the baking. Brush the loaf with warm water and sometimes I even add a touch of Maple Syrup to mine to even olive oil if I am making a savory loaf. Brush the loaf and then slash (2 or 3 should do). Then bake at 450 degrees until done. Mine takes about 20 minutes.  Allow the loaf to cool before cutting.  I allow 30 minutes unless a “squirrel” attacks my bread because he could not wait.  The squirrel is usually also called a husband 🙂

 

 

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Blueberry Maple Rustic Bread-

  • 9 ounces of Almost Whole Wheat Rustic Dough recipe above
  • 1/8 cup of dried Blueberries (I use no sugar ones- Bob’s Red Mill)
  • Drizzle of Maple Syrup
  • Warm Water with a touch of Maple Syrup for “wetting” the loaf before baking
  • Dusting of Turbinado Sugar

 

Simply hydrate your berries and some people use warm water,

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others like to add flavor by warming some juice and allowing the blueberries to hydrate in that. I went for water because I could not decide what juice to use and since it was late at night, my brain was starting to turn off. I bloom the berries for about 15 to 20 minutes. I then grabbed about 9 ounces of dough from the fridge and let it rest for about 10 to 15 minutes.  Slowly begin to shape, sort of flattening and pulling softly until I get the desired shape and length.

Then simply drain the blueberries and drizzle the maple syrup. I then rolled, leaving the flap side down.  You then just make sure the end (tips) are the shape you desire.  I went with a pointy look.

I got crafty and pulled some dough out to give it a scroll design on top but you don’t have to :).  Let the loaf relax (proof) for 20 minutes. Time lapses and I brush the loaf with the water and touch of maple syrup. Gave it a few slashes, sprinkled with Turbinado sugar and in it goes to be baked.  I baked the loaf for 20 minutes at 450 degrees and then allowed it to cool on the rack. I had a late night baking session but come morning, we were enjoying fresh baked blueberry maple slices and it was divine!  You control the sugar and sweeteners and get creative!  Make a patriotic themed loaf by adding cranberries and even chocolate or nuts.  Enjoy!

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