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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Alayna's Thanksgiving Flaunt Fabulous Feast!

Category: Entrees  |  Permalink

Published: Tuesday, November 22, 2011

Alayna's Thanksgiving Flaunt Fabulous Feast!

Thanksgiving Turkey:

Turkey of choice, I prefer Butterball

1/4 cup extra virgin olive oil

1/4 cup melted butter

2 - 3 cloves of garlic, smashed

1/4 tsp basil

1/4 tsp oregano

1tsp coarse Sicilian sea salt

2 tsp freshly ground pepper

1/4 tsp ginger

1/4 tsp paprika

1/4 tsp poultry seasoning

Combine all ingredients in a mixing bowl. Pull the skin from your

refrigerator thawed turkey. Rub under the skin with the

mixture then again on top of the skin; make more of the mixture if

needed depending on the size of your turkey. Stuff

center (inside removed and cleaned) with your favorite stuffing.

Line a large roasting pan with foil, shiny side down.

Place turkey in the center, and bring edges of foil up around the

turkey. Cover center opening where stuffing is with

foil also (or you can sew together, or make a slice in the skin and

pull the legs through.) Roast 12 - 15 minutes per

pound, until turkey is golden crispy brown, and center is juicy but

not pink. Baste as you go!

Gravy :

Ingredients :

1 medium onion finely chopped

2 cloves garlic ( large ) smashed

2 -3 celery sticks cut into medium size pieces

2 - 3 carrot sticks cut into medium sized pieces

insides form turkey

4TBPS butter ( 1/2 stick )

2 TBPS extra virgin olive oil

6 TBSP flour

2 cups of chicken stock

1 tsp coarse Sicilian sea salt

2 tsp freshly ground pepper

Combine all ingredients in a medium to large saucepan , except the

butter, extra virgin olive oil , and flour .

Bring to a boil over a medium high heat, and then simmer for 1/2 hour to

45 minutes on low heat so the flavors

have time to infuse. Strain the liquid mixture and set aside. In a

separate saucepan, melt butter with extra

virgin olive oil, and then add flour. Once your rue has formed, add the

liquid mixture and stir on a low simmer

until desired consistency is reached.

Buon Appetito!

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