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SHURE asked me to test the durability of some of their mics. So I made this Thanksgiving Turkey Roulade stuffed with Fresh ...
Sage, Thyme and Dried Cranberries with a Cinnamon Maple Sweet Potato Mash
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Hey guys what’s going on I am Chef Nathan Lippy and you guys are hanging out with me here at the Food, Drinks and Rock and Roll Kitchen. My friend Richard Harrison say “Hey, you want to test the durability of the Shure microphone?” It’s like sure let’s do this. But today we are going to be testing the durability of a 57, we got a 58. And we also got a 55, so they said “Oh we dropped them out of the helicopter, we thrown them out of building, we ran over by a tour bus. But we never cooked it, so today we are going to cook it.
Here’s what we are going to do, when we send them for Thanksgivings, come check this out. We are making a turkey we love with some dried cranberries and fresh sage and thyme, the cinnamon maples, sweet potato mashed and roasted asparagus and then the topping of walnuts and pecans.The trick is you want to pound the with real young turkey breast nice and flat so it’s get really thin and we can stuff and roll.
Are we still good? Okay keep going. It’s going to take off somebody away. We good? All right, now let stuff this we are going to take some of these dried craisins, a little dry cranberries. And go right to the middle like so and then we got some fresh thyme leaves right over the top. It takes some fresh sage and then we are going to add a little bit salt.
We have a little bit of pepper and to the top like so, beautiful. Now we are going to roll it all those goodies are on the inside, awesome. It’s nice beautiful little of a lot just like so and you go right inside at the roasting dish. We are going to hit that with just a little bit of olive oil, a little bit more of salt and pepper. We’re going to add some fresh asparagus, we are going to roast it or we are going to put this into a 350 degree oven for about 40 minutes. It’s going to be gorgeous when it’s done.
All right so we are talking about Thanksgiving, why do we love in Thanksgiving? Sweet potatoes and we are going to use some a little bit different but we are switching microphones. We tested the durability of the 57 and now we are moving to the 58, we good? You got me, all right so come over here, we got some sweet potatoes. We boiled them in some water, we queue them up nice and good. And we are going to mash them or we are going to make this really awesome little sweet potato mash.
So let’s – you mashed up and we got a little bit milk to this so to the top like so. We stir that until it’s nice and cream, beautiful you still got me? I bet this isn’t the way mama makes it but it’s going to be good. All right this we are going to add some maple syrup, I got a little bit of maple syrup over the top. Beautiful, we are also going to add some cinnamon, some ground cinnamon right here a nice holiday flavor. And we are going to add a touch of ground meg, bring out all of those wonderful seasonal spices, you know what I am talking about?
You know let’s go do a little bit of butter, everyone loves butter right? Let’s say like a tablespoon and a half, two table spoons, all right let’s get that two tablespoon. So we are good, are we still on? Groovy, hold that maple syrup and nice --, how about you but this is awesome. Be sure you can barely through the potatoes nip but we are good.
All right so we got two now, now it’s time to test the 55. Look at those flavors go just for a little bit. It’s all in the microphone, there we go and we are good the 58 can withstand the sweet potatoes. All right we are going to the 55, all right you got me? I feel like Elvis, so this is what we are going to do. We take a nice big bowl and we are going to add some walnuts some whole walnuts. And we are going to add some whole pecans, so here’s we got to do. We are going to crush this up, I want it to be nice and small because it’s going to be a little butt and taste them up. I am almost there, all right we are looking good check that out, we’re good.
All right I am going over this nuts, checkout if we have some butter that we got a little bit nice and hot. It’s a little bit of brown color, it’s going to get a little bit more of a nutty flavor. More aromatic flavor, so we are going to add our nuts right to that. It’s going to toast them up, with an aroma of the nuts come out really beautiful. I wish you could smell it, it smells so good.
All right now check that, see that butter starting coat really nice and it’s coating. It’s going to the microphone nicely too so are we good? We’re good, IMO, all right so we are all finished. Check it out this is what we are going to do, let us grab a nice little white plate, beautiful here we go. And there you go, and that my friends is how you cook with Shura microphones.
So we pounded out the young turkey breast with a nice 57. Let’s check it out, we’re good, we mix the mashed potatoes with a 58 and we’re good. And then last but not the least we crushed all the nuts and then we mix them all up in the butter with a 55, check and we’re good. Thank you guys for hanging out, I showed you how do you cook with a 58, so you had a cook with a 57and a 55. So apparently, Shure microphones are food proof.
Thanks for hanging out here at the Food, Drinks and Rock and Roll Kitchen; I am Chef Nathan Lippy until next time.