Just a few weeks 'til Turkey Day. And the November issue of Coastal Living magazine wants to help you put a memorable feast on the table.
Out now on newsstands, the magazine’s feature entitled “Let’s Take Thanksgiving Outside” includes the recipes for our family’s traditional dinner, as well as a “how-to” for cooking the big bird on a backyard grill and strategies for enjoying the leftovers.
My editor at Coastal Living asked me to cast the menu as an outdoorsy feast. With that in mind, I did the rotisserie turkey, punched up with orange zest and minced garlic, and a totally irresistible Grilled Smoked Salmon Pizza. For the photo shoot, guests gathered around the grill with aperitifs while we tossed an irregular oblong slab of Trader Joe’s fresh pizza dough on the grill. Two minutes later it was a picture-perfect charred, bubbled platform for the toppings: mascarpone cheese, thinly sliced smoked salmon, capers and snipped fresh chives.
San Diego’s mild weather makes it easy to work the backyard grill into the act. But a rotisserie turkey is also do-able in less clement climes. My husband cooks our Christmas turkey on the outdoor grill at our Colorado vacation home every year. He wears a ski jacket to do the basting, positions the grill under the garage overhang so it doesn’t get snowed on, and hopes mightily that all the local bears have gone to sleep for the winter.
Spit roasting ensures the bird will be golden brown and crispy-skinned all over. For extra succulence, gently slip pea-size pieces of frozen butter under the skin of the turkey before placing it on the spit. Take care not to break the skin.
The Grilled Smoked Salmon Pizza, which I developed for the article, will now be a permanent part of our Turkey Day menu. I like it best with peppered smoked salmon slices, which I buy at Costco. The recipe is below.
The November issue will be on newsstands for another couple weeks. You can also find most of the recipes at CoastalLiving.com.
Photos are by the talented photographer, David Tsay. Check out his Web site.
GRILLED SMOKED SALMON PIZZA
From “Coastal Living magazine”
1 pound prepared pizza dough, at room temperature
All-purpose flour
Extra-virgin olive oil
1 1/2 cups mascarpone cheese, stirred until smooth
3/4 pound thinly sliced smoked salmon, preferably “peppered”
3 tablespoons capers, drained
1/4 cup fresh chives
Lemon wedges
Cut dough into 2 pieces, and dust lightly with flour. Roll out one piece on a well-floured surface, forming a circle about 6 or 7 inches in diameter. (Leave crust a bit thicker around the edges to form a rim.) Place on a piece of lightly oiled parchment paper for easy transfer to the grill. Repeat with second round of dough.
Brush one side of each dough round with olive oil, and place, oil sides down, on well-oiled grill grate. Close lid, and grill 1 to 2 minutes or until bottom sides are browned and crisp. (Check dough after 1 minute.) Lightly brush tops of dough with oil, and turn. Close lid, and grill about 1 to 1 1/2 minutes, checking after about 45 seconds. Remove dough to a cookie sheet or large flat serving platter.
Spread grilled dough pieces evenly with mascarpone cheese. Top with smoked salmon, and sprinkle with capers and fresh chives. (Pizzas can be served immediately or placed on turned-off grill for 30 to 45 seconds, with lid closed, to warm toppings.) Cut into thin wedges or bite-sized pieces and serve with lemon wedges.
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