Decadance

Bring a taste of the islands to your kitchen with this traditional Trinidadian Buljol. This protein-packed salted fish salad is perfectly seasoned with pimento peppers and fresh shado-beni for an authentic Caribbean experience

Ingredients List
12 - 16 oz salted cod bacalao or salted fish
1 small onion, finely chopped
4 cloves garlic, finely chopped (use more or less to your liking)
1/2 red bell pepper, finely chopped (optional)
1/2 yellow bell pepper, finely chopped (optional)
2 Caribbean pimento peppers, chopped (optional)
4 leaves culantro aka Bandhania or shado-beni (or 2 scallions, chopped, optional)
3 - 4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1 tomato, seeded and diced (optional)
1/2 cup cucumber, chopped (optional)
1 small avocado, cubed (optional)
Hot pepper chopped to taste, such as habanero or scotch bonnet
Preparation Instructions
1. To remove excess salt from the fish, first rinse under running water, then soak several hours or overnight in water.
2. Alternatively, or in addition, place rinsed and soaked salted fish in a deep pot of water filled halfway and boil for 10 - 15 minutes over a medium flame.
3. Drain and rinse with clean running water, then press out excess water using your hands or a strainer.
4. Flake the fish with a fork or your fingers, ensuring you do not remove all the salt but also do not have excess moisture.
5. While the salted fish is boiling, wash and chop all other ingredients.
6. Place the flaked fish in a bowl and add the onion, garlic, chopped bell and pimento peppers, and chopped culantro, along with any optional ingredients.
7. Drizzle in the olive oil and mix well to combine, breaking up any remaining chunks of fish.
8. Taste for salt, add more if required, and season with freshly ground black pepper if you like.

Ingredients
1 whole turkey
3/4 lb unsalted butter
1 small can chipotle peppers blended
2 whole bulbs garlic
1 bunch rosemary
1 bunch thyme
1 bunch sage
2 tablespoons all-purpose seasoning
2 tablespoons paprika
2 tablespoons salt plus more as needed
1 tablespoon black pepper
2 white onions
1 large carrot
2 stalks celery
2 lemons
Tony’s Creole Injectable Butter
Olive oil
Cheesecloth

Instructions
1 Using kitchen scissors trim excess fat and skin from the turkey and remove the neck Rinse the turkey thoroughly and pat completely dry Season the entire turkey generously with salt including the cavity Place uncovered in the refrigerator overnight to dry brine

2 In a large pot combine the turkey neck 1 onion carrot and celery Add enough water to make about 2 liters of stock Add a few sprigs of thyme and rosemary if desired Simmer for 1½ to 2 hours then strain and reserve the stock

3 Preheat the oven to 400°F Slice the tops off both garlic bulbs drizzle with olive oil season with salt and pepper wrap in foil and roast for 25 minutes or until soft

4 In a bowl combine softened butter chopped rosemary thyme and sage blended chipotle peppers and roasted garlic squeezed from the bulbs Season with salt and black pepper and mix until fully combined

5 Place the turkey in a roasting tray Carefully loosen the skin over the breasts and spread the chipotle herb butter under the skin and all over the outside Season the exterior with all-purpose seasoning paprika salt and black pepper

6 Fill the cavity with onions lemons and remaining herbs Scatter any extra herbs around the turkey in the pan

7 Place the turkey in the oven reduce heat to 350°F and roast

8 After the first hour remove the turkey Inject Tony’s Creole Injectable Butter into the breasts thighs and legs Soak the cheesecloth in warm turkey stock wring slightly and drape over the turkey Return to the oven

9 Every 30 minutes remove the turkey briefly inject more Tony’s Creole Injectable Butter baste with pan juices or turkey stock and re-soak the cheesecloth as needed

10 Continue roasting until the internal temperature reaches 160°F in the breast and 170 to 175°F in the thighs approximately 13 minutes per pound

11 Remove from the oven discard the cheesecloth tent loosely with foil and rest for 30 minutes before carving