11 November


Roasted Turkey Tails

November: Thanksgiving

What foods may be frowned upon in one culture may be a favorite in another! Such is the case of roasted turkey tails. The fatty butts of the big birds were once considered an undesirable part for most Americans who discarded it on Thanksgiving. Not wanting to waste the tails, turkey food companies shipped the “pope’s nose” (also known as “parson’s nose” or “sultan’s nose”) to other countries as a way to make some easy profit. Turkey tails have become a cheap delicacy in places like Ghana and Samoa. Because they are unhealthy, governments have tried but failed to ban the import of turkey tails.

Turkey tails are popular in Hawaii, too! Islander’s cousin, Roxanne, married a Samoan, Billy T. and they serve several roasted tails along with a traditional turkey on Thanksgiving. Some of her relatives also eat their turkey with ketchup in lieu of gravy (see Notes)! Remember, what tastes may be frowned upon by one person may be a favorite of another!

Try indulging in these tasty roasted turkey tails at least once on Thanksgiving! Happy Turkey (Tails) Day!

Recipe

(Adapted from Polynesia.com)

Ingredients

  • Turkey tails, raw and not smoked
  • Salt and pepper to taste
  • Onion powder to taste
  • Garlic powder to taste
  • Mixture of chopped herbs (rosemary, sage, etc.), optional (we leave them out)

Directions

Wash the turkey tails and pat dry with paper towels. Use tweezers to pull off any visible quill ends of the feathers. Season with salt, pepper, onion powder and garlic powder. Sprinkle with chopped herbs (optional). Place turkey tails on a rack over a foil-lined baking pan. Bake in a preheated oven at 400 degrees F for about an hour. Remove from the oven and let rest for 10 minutes. Transfer to a plate and serve with gravy or ketchup.

Notes

Khobz el Dar

(Algerian Semolina Sesame Bread)

November 17: National Homemade Bread Day

Although we mostly rely on our trusty bread machine, we sometimes try to make bread from scratch just to challenge ourselves. But sometimes thinking about all that proofing, kneading and rising ruins the mood and we get super lazy.

Then we found online a pretty picture of this Algerian semolina sesame bread and wanted to try it because the directions were surprisingly simple. Even our first effort for making semolina bread turned out looking like it came from a bakery!

Those who do not feel as experienced in making homemade bread can challenge themselves with this semolina bread recipe for National Homemade Bread Day.

Recipe
(Adapted from All Recipes)

Ingredients

• ½ cup + 2 tablespoons semolina flour
• 3 tablespoons sesame seeds, divided use
• 1 tablespoon sugar, granulated white
• 1 teaspoon active dry yeast
• ¾ teaspoon salt
• ¼ cup vegetable oil
• 2 eggs, divided use
• 1 cup milk, lukewarm
• 2 ¾ cups all-purpose flour + 2 tablespoons or more
• 1 teaspoon water

Directions

In a large bowl, mix together the semolina flour, 2 tablespoons of sesame seeds, sugar and yeast.

Add salt, oil, 1 whole egg and 1 egg white (save the 1 egg yolk for the egg wash). Stir in lukewarm milk. A liquid dough should form.

Cover the bowl and let stand at room temperature until frothy (about 1 hour). Uncover the bowl and stir in the 2 ¾ cup flour and mix until a sticky dough forms. Cover again and let rest for about half an hour.

Uncover the bowl and sprinkle 1-2 tablespoons of flour (or more as needed). Mix the dough until it pulls away from the sides of the bowl. Line a baking sheet with parchment paper. Place the dough on the prepared baking sheet and shape into a round loaf. Cover loosely with a cotton towel and let rise in a warm place for at least another hour or until doubled in size.

Beat the remaining egg yolk with 1 teaspoon water to make an egg wash. Brush this over the round loaf. Sprinkle with remaining 1 tablespoon of sesame seeds.

Bake in a preheated oven at 400 degrees F for 20-25 minutes or until golden brown. Remove from the oven. Cool slightly and slice.

Notes

• Smother this fresh semolina bread with homemade butter.

• Search our blog for more homemade bread recipes (both by hand or by machine).

Hawaiian Bread French Toast

November 28: National French Toast Day

Besides chocolate candy bars and huli huli chicken, sweet bread was one of Islander’s elementary school fundraising items in Hawaii. The round, Portuguese egg bread was  a morning staple for her ‘ohana. They would cut it in wedges and eat it plain—simply delicious.

So when Islander moved to the mainland, she noticed that the Portuguese sweet bread was rebranded into the more popular Hawaiian bread rolls. Some grocers still carry the round loaves and we have seen a few Protestant churches use them for communion.

Whether it is called Portuguese sweet or Hawaiian bread, it makes a delicious French toast because it is light and fluffy. Serve with coconut syrup and this basic breakfast becomes a tropical treat. Try Hawaiian bread for French toast on National French Toast Day.

Recipe

(Adapted from King’s Hawaiian)

Ingredients

  • 1 round loaf of King’s Hawaiian bread, sliced 1-inch thick
  • 4 eggs
  • ½ cup milk
  • ½ teaspoon vanilla
  • ¼ teaspoon ground cinnamon
  • Butter or oil for greasing the pan/skillet

Directions

In a bowl, beat the eggs with the milk. Stir in the vanilla and ground cinnamon.

Slice the bread an inch thick, halving the larger pieces. Dip (do not soak) the bread slices in the egg mixture. Brown each side on a greased skillet. Transfer to a plate. Serve warm with syrup.

Notes

 

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