Todd English’s BBQ Turkey with Corn Tarts and Truffled Lettuce

For BBQ Turkey: Use a covered outdoor smoker or grill. After the charcoal has developed a white powdery ash (about 20-30 minutes) place some aromatic liquid into the drip pan. When the smoker or grill temperature reaches 225 to 300 degrees Fahrenheit, place the turkey legs on the food rack over the drip pan. Quickly replace the cover.

Add fresh charcoal, hardwood, or fruitwood chips as needed to maintain 225 to 300 degrees Fahrenheit and to ensure smoke. Add aromatic liquid to the drip pan as needed. The turkey legs are done when a meat thermometer inserted into the leg reaches 180 degrees Fahrenheit.

To prepare the barbecue sauce, add olive oil, capers, anchovies, and garlic to a saute pan and caramelize. Add onions and cook until carmelized. Add tomatoes and cook for 2-3 minutes. Add remaining ingredients and blend well.

Shred the cooked turkey with a fork. Add to the barbecue sauce and stir well. Hold for service.

For Tart Dough: Mix together the flour, corn meal, salt, and sugar. With a pastry blender, cut the cold butter into the dry ingredients until the mixture resembles coarse cornmeal.

In a separate bowl, combine the eggs and egg yolks and mix well. Add the egg mixture to the dry ingredients all at once. Mix lightly just until the egg disappears and the dough is just moist enough to hold together.

Remove the mixture from the bowl and knead gently and briefly to fully combine all ingredients. Press into a flat disk, cover, and refrigerate for at least 1 hour or until firm.

Roll dough to 1/8-inch thickness and fit into 6 round 4-inch tart pans with removable bottoms. Gently press dough into the tart pans. Chill for an additional half hour.

Line the inside of each crust with aluminum foil, pressing against the sides gently, making sure the sides are secure. Place pie weights, dried beans, or uncooked rice atop the foil.

Bake in a preheated 350 degree Fahrenheit oven for 15 minutes. Gently remove foil and weights and bake an additional 10-12 minutes or until the crust is dry but has no color. Cool the shells on a wire rack.

For Creamed Corn: In a 12-inch cast iron skillet, over medium heat, heat the pan and oil. Add the onions and bacon strips and cook until the onions are translucent.

Add the cream and simmer until the liquid is reduced by a third, about 8 minutes.

Add the corn and cook for 5 minutes or until the corn turns a slightly brighter yellow. Add the butter, salt, pepper, and thyme and cook for an additional 4 minutes. The consistency should be creamy and drop in lumps off the spoon.

Discard the bacon strips and set the creamed corn aside in a warm spot. Hold for assembly.

For Truffle Vinaigrette: Combine the shallot, black truffle, lemon juice, olive oils, salt and pepper in a small bowl and stir to combine. Cover and refrigerate until 1 hour before service. Immediately before serving, whip in the truffle oil.

For Assembly: Remove the pastry shells from the pans. On 6 dinner plates, place the tart shells in the middle of each plate. To anchor the tart, place a dot of Creamed Corn underneath the tart. Fill each tart shell with 1/4 cup of the reserved Creamed Corn.

Layer the BBQ turkey on top of the tart. Place lettuce on the plate and drizzle a small amount of the vinaigrette atop the lettuce.