Unforgettable Feast

MISSION, KS--(Marketwired - Nov 14, 2013) - (Family Features) Everyone wants to serve their guests a delicious, memorable meal, especially during the holidays. This year, bring dishes to the table that put an easy, elegant and flavorful twist on the traditional.

Whether you're a first time host or a seasoned pro, there are certain secrets to help ensure a holiday meal that is both elegant and effortless. One such secret is using dressings and sauces to enhance savory flavors and add zest to your meals. One taste and your guests will think you spent hours in the kitchen.

Start with a salad of Baby Greens with Roasted Pears, Feta and Walnuts. The heart-healthy walnuts and olive oil are combined with feta cheese, baby greens and firm, ripe pears. Toss in your favorite dressing for a quick, easy salad that will have your guests lining up for more. Not only is the salad good for you, the healthy oils found in salad dressings help the body to better absorb key nutrients. Your guests will love having a healthy dish on the table.

Your guests will also love Grilled Shrimp with Remoulade Sauce. Whisk together a spicy sauce with savory ingredients, such as Dijon mustard, hot sauce, capers, parsley and mayonnaise, which is made with healthy oils and contains Omega 3 fatty acids. Baste sauces on skewered shrimp as they grill for a zesty and spicy dish that can be used as an appetizer or tasty side item.

Make a BBQ Roast Turkey the centerpiece of your table. Start with your favorite barbecue sauce and add a few additional ingredients to give it an extra kick of flavor. The finished sauce is then basted on the turkey as it roasts to create a spicy glaze.

This holiday season, experiment with your favorite dressings and sauces to create meals for your family. You can also visit www.dressings-sauces.org for more holiday meal recipe ideas.

BBQ Roast Turkey
Servings: 6

1	10 to 12-pound turkey
1/4	cup butter, softened
3	cloves garlic, minced
1	teaspoon salt
1	teaspoon freshly ground black pepper
3	lemons
2	small onions, quartered
3	cups prepared BBQ sauce
2	teaspoons soy sauce
1	teaspoon Worcestershire sauce
1	bay leaf

Preheat oven to 400°F. Rinse turkey inside and out. Pat dry.

In small bowl, combine butter, minced garlic, salt and pepper. Loosen skin of turkey and rub butter between skin and meat. Place lemons and onion inside cavity of turkey. Tie legs with kitchen string.

Combine BBQ sauce, soy sauce, Worcestershire sauce and bay leaf in saucepan. Simmer 30 minutes to blend flavors. Discard bay leaf. Set aside until ready to use, 2 cups for basting and one cup for serving.

Place turkey on rack in heavy, large roasting pan. Roast one hour, then reduce heat to 325°F. Brush turkey with 2 cups of BBQ sauce mixture. Roast 20 minutes. Brush with BBQ sauce every 20 minutes, about 1 hour 10 minutes longer, for a total of 2 1/2 hours or until meat thermometer inserted into thickest part of thigh registers 175°F. If turkey begins to get too brown, cover with foil while roasting.

Transfer turkey to platter. Cover loosely with foil and let rest 30 minutes before slicing.
Serve immediately with remaining cup of BBQ sauce mixture.

Baby Greens with Roasted Pears, Feta and Walnuts
Servings: 4 to 6

4	firm, ripe pears (Bosc or Bartlett) peeled, cored and cut into 8 slices
1	teaspoon olive oil
8	cups baby greens
1/2	cup feta cheese, crumbled
1/2	cup walnuts, toasted
	Salt, to taste
	Freshly ground black pepper, to taste
	Choice of salad dressing

Preheat oven to 400°F. On a parchment lined baking sheet, drizzle pears with olive oil. Roast in oven until edges of pears begin to brown, but still firm. Cool. Gently toss baby greens and cooled pears in salad bowl. Sprinkle feta and walnuts over salad. Season with salt and pepper. Serve immediately with choice of dressing.

Suggested dressings: Ranch, Champagne Vinaigrette or Strawberry Poppy Seed.

Grilled Shrimp with Remoulade Sauce
Servings: 4 to 6

3/4	cup mayonnaise
2	tablespoons ketchup
2	teaspoons Dijon mustard
2	teaspoons hot sauce
2	teaspoons capers, chopped
1	teaspoon parsley, chopped
	Freshly ground black pepper, to taste
4	cups water
2	tablespoons kosher salt
2	tablespoons sugar
1	tablespoon lemon juice
2	cloves garlic, minced
6	whole peppercorns
24	shrimp (8 to 10 count) peeled and deveined

For remoulade sauce, whisk mayonnaise, ketchup, Dijon mustard, hot sauce, capers and parsley in small bowl. Season to taste with black pepper. Store in refrigerator until ready to use. Can be prepared 2 days ahead.

Combine water, salt, sugar, lemon juice, garlic and peppercorns in gallon size ziplock bag. Add shrimp to brine and chill 15 to 20 minutes. Drain shrimp and rinse with cold water. Place shrimp on skewers.

Preheat grill to medium high heat. Spray grill grates with cooking spray and grill shrimp 2 to 3 minutes per side. Serve immediately with remoulade sauce or other sauce options below.

Additional sauce options: Blend 1/2 cup prepared mayonnaise with 2 teaspoons Sriracha. May also be served with prepared Mango Chipotle Sauce.

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