This Orange Coriander Brine will leave you with a moist turkey and brighten it’s flavor through the use of citrus. Your Thanksgiving turkey this year will be the best you’ve ever had.
What is a brine? A brine is a salty solution that will add moisture to any lean meat.
If you like this flavor combo, you can also check out our Orange Coriander Marinade to try on veggies or other meats throughout the year.
As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and reseason as needed!
Orange Coriander Turkey Brine
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This Orange Coriander Brine add not only moisture to your Turkey, but brightens it's flavor through the use of citrus. Your Thanksgiving turkey this year will be the best you've ever had.
This recipe will give you enough brine for a 12-20 lbs turkey.
This Orange Coriander Brine add not only moisture to your Turkey, but brightens it's flavor through the use of citrus. Your Thanksgiving turkey this year will be the best you've ever had.
This recipe will give you enough brine for a 12-20 lbs turkey.
Add all ingredients except water to a large stock pot
*be sure to add the whole citrus and juice in with the liquid
Bring to a boil and stir
Pour in ice water & let cool
Once cooled, add turkey and let sit for 24-48 hours. Be sure to turn turkey every 12 hours if not fully submerged.
Bring all items to a boil.
Add ice water and cool
Add turkey to the brine and let soak for 24-48 hours
Recipe Notes
Pro Tip: If your turkey is too big for a stock pot, use a cooler or clean 5 gallon paint bucket to keep the turkey/brine in.
If there is no room in your fridge, you can keep it outside in the cold. Be sure to keep the liquid iced & keep the top locked in some way by putting something heavy on top.
Ponzu sauce is a tangy, salty sauce that is great with items like spring rolls, sushi or poke.
With only a few ingredients, this sauce can be made in large batches and kept in the fridge for (ever?) months. The soy sauce & citrus preserves the aromatics and you never really need to worry about it going bad.
*Transformation tip: add some to fried rice for extra flavor!
As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and reseason as needed!
Ponzu Sauce
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Ponzu sauce is a tangy, salty sauce that is great with items like spring rolls, sushi or poke.
With only a few ingredients, this sauce can be made in large batches and kept in the fridge for (ever?) months. The soy sauce & citrus preserves the aromatics and you never really need to worry about it going bad.
Ponzu sauce is a tangy, salty sauce that is great with items like spring rolls, sushi or poke.
With only a few ingredients, this sauce can be made in large batches and kept in the fridge for (ever?) months. The soy sauce & citrus preserves the aromatics and you never really need to worry about it going bad.
Add all ingredients in an air tight container & shake
Recipe Notes
Remember: taste as you go and look for balanced flavors.
When tasting you should get an even amount of ginger & garlic. The honey should balance the saltiness of the soy & the citrus should be in the forefront, but not overwhelming.
If your sauce is too salty, balance with more honey and citrus juice. If it's too citrusy, add a bit more soy and drop of honey.
There are many vegetables at the market that grow in abundance in the Summer.
Squash, Zucchini, Peppers, Eggplant – These veggies are cheap. Unfortunately, many people don’t like them or don’t know how to make them SUPER yummy so that they enjoy them.
My secret – This is the ONLY way I will eat these particular veggies.
As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts. You know what you like!
Balsamic Marinated Summer Veggies
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This simple & fast marinated veggie recipe can be made ahead of time and eaten all week. You can also use the let over marinade as a dressing!
Add some cooked Quinoa, Cous cous or Rice for a full lunch.
This simple & fast marinated veggie recipe can be made ahead of time and eaten all week. You can also use the let over marinade as a dressing!
Add some cooked Quinoa, Cous cous or Rice for a full lunch.
This marinade recipe is a Connected Chef Classic and one of the very first recipes I started teaching clients when I began. It’s FILLED with flavor, good with any lean meat or veggies and is SO fast and easy. (as with all marinades!)
Toasting the spices are ultimately optional, but if you do so it will add more flavor.
With that said, when we need to feed our kids, toasted spices can wait! 🙂
As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts. You know what you like!
Orange Coriander Marinade Recipe
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This marinade recipe is a Connected Chef Classic and one of the very first recipes I started teaching clients when I began. It's FILLED with flavor, good with any lean meat or veggies and is SO fast and easy. (as with all marinades!)
The measurements are not exact because we want you to make it your own.
Keep in mind a marinade should be EXTRA strong in flavor because not all of it will make it to the final dish.
This marinade recipe is a Connected Chef Classic and one of the very first recipes I started teaching clients when I began. It's FILLED with flavor, good with any lean meat or veggies and is SO fast and easy. (as with all marinades!)
The measurements are not exact because we want you to make it your own.
Keep in mind a marinade should be EXTRA strong in flavor because not all of it will make it to the final dish.
Toast coriander & black peppercorns in a dry saute pan on high heat until you can smell the aromatics of the spice
This step can be done in bulk and ahead of time!
Crush the spices, just to crack them open.
How? coffee grinder, ziplock bag and pot, or a mortar & pestle
Combine all ingredients in a container and taste.
Adjust for additional amounts of ingredients if you desire.
Recipe Notes
Toasting the spices are ultimately optional, but if you do so it will add more flavor.
With that said, when we need to feed our kids, toasted spices can wait! 🙂
As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts. You know what you like!
Keep in mind a marinade should be EXTRA strong in flavor because not all of it will make it to the final dish.
Our favorite pairing for this easy arugula parsley sauce is definitely fish, but it is delicious with steak and other proteins as well!
If you decide to serve this bright and herby arugula parsley puree over a grilled steak, Corn Salsa makes a fabulous side.
As with other Connected Chef recipes, let the kitchen and your instincts be your guide as you cook. The ingredient amounts below are just a starting off point – use your senses as you cook!
It’s important to add water and olive oil to this arugula and parsley sauce just a little at a time.
As you do, take note of the sauce as it breaks down and emulsifies in the blender. Blend a little, then taste a little. And don’t be shy with the salt at the end; that’s what will bring out the most flavor!
Arugula Parsley Puree
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Our favorite pairing for this arugula and parsley puree sauce is definitely fish, but it is delicious with steak and other proteins as well!
Blanch arugula & parsley in boiling water for 1-2 minutes until bright green and wilted. immediately transfer greens to a bowl of ice water to shock and cool down.
Drain water from greens, reserving 1/2 cup of water.
Combine blanched greens, reserved water & lemon zest in blender and blend until smooth. If the mixture is too thick, slowly add water 1/4 cup at a time, until the sauce is thin enough to easily coat the back of a spoon.
Add the mascarpone or cream cheese to the blender. Turn to low, then slowly add the olive oil in a steady stream, until the sauce is smooth and creamy.
Season with salt to taste.
Recipe Notes
Note: There is a lot of water content in this puree because the herbs are made up of mainly water. That means this recipe will require a decent amount of salt, don’t be shy. ☺
The marinade for this Thai chicken allows you to get a little creative in the kitchen, and the accompanying slaw is the same!
Use the proportions of the marinade ingredients below according to how much chicken you should make, and think about the final flavor of the dish; since this is both a marinade as well as the sauce the chicken cooks in, you have some room to wiggle a little with amounts and measurements.
Try to remember the balance of acidity (lime juice), salt (soy sauce) and sweetness (honey), with just enough fresh cilantro to open up the flavor and zingy ginger and garlic to add bite. As with all Connected Chef recipes, we encourage you to use all your senses as you cook!
The coconut rice that goes with the Thai marinated chicken and slaw is also easier than it looks, especially when you think about the process of rice cooking. Cooking the rice in coconut milk gives it a creamy flavor that’s hard to beat, and it rounds out the entire dish nicely.
Toss the slaw together using whatever crispy, fresh vegetables you have on hand. Each of the different textures of the different vegetables will work well together, especially when you tie them together with a garlicky vinegar dressing.
This Thai marinated chicken and sides is one of my favorite recipes to teach in my classes, since it covers so many different aspects of the kitchen and requires you to use each of your senses throughout the entire process. It’s a great recipe to get kids cooking along with you!
Marinated Chicken, Coconut Rice & Thai Slaw
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This will be you GO TO dinner meal. Every client tells me how much this meal changed their life. Enjoy!
Combine all marinade ingredients in a bowl and whisk: Start with soy sauce as the base, and then add each ingredient one at a time, tasting as you go.
Add chicken to the marinade and set aside for at least 20-30 minutes while you prepare the rest of the meal.
When chicken is ready to be cooked, sear in batches with marinade & season with salt & pepper
Coconut Rice
Fine chop garlic, onion, ginger & sauté in pan with a heavy amount of oil.
Add rice & toast (make sure there is enough oil to coat the rice)
Once rice is toasted brown, add coconut milk & water
Season heavily with salt & some pepper
Once boiling, stir & bring down heat
Stir occasionally until cooked through.
**Be sure to be tasting rice as it cooks and adjusting seasoning. You can always add a bit of water if you need more liquid throughout the cooking process.
Thai Slaw
Julienne all veggies (cut into thin strips).
Pick herbs from stem & tear into slaw
Dress with some lime juice, salt & pepper to taste.
