Asahi Maorjoram Giblet Gravy
|# of Servings:|
|Submitted by:||Shelagh Connelly, chef at Tria restaurant in North Oaks|
|Ingredients:|| 12 ounces Asahi beer|
1 turkey giblets removed from bird, neck gizzard and liver
½ cup celery, chopped
1 small yellow onion, chopped
3 bay leaves
2 garlic cloves
2-4 tablespoons salt & pepper seasoned flour
2 tablespoons kosher salt
1 teaspoon white pepper
1 teaspoon fresh sage, chopped
1 tablespoon fresh marjoram, chopped
|Preparation:|| Place giblets, celery, onion, garlic and bay leaf in a saucepan. Cover with cold water and bring to a boil. Simmer 2 to 3 hours while turkey is cooking. Make sure that you maintain the same water level throughout the cooking process.|
Pull neck bone from saucepan and pull off all neck meat.
Puree neck meat and remaining ingredients in blender.
Add seasoned flour to blender and purée.
In a large saucepan reduce 10 ounces Asahi beer by half. Whisk in giblet puree. Adjust gravy with water as necessary.
Finish with fresh herbs, two ounces beer, salt, and pepper. (The raw alcohol will really enhance the final outcome.)