To contact us Click HERE
Ingredients
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream
Directions
1. Preheat the oven to 400 degrees F.
2. Place the nuts, peppers, and onions on a baking sheet. 3. Drizzle with 1 tablespoon olive oil. 4. Roast for 10 to 15 minutes. 5. Remove from the oven and peel, seed and chop the peppers. 6. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. 7. Turn the sauce into a saucepan. 8. Whisk in the chicken stock and cream. 9. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. 10. Remove from the heat and keep warm.
30 Kasım 2012 Cuma
Chi Chi's Chili Con Queso Recipe
To contact us Click HERE
Chi Chi's Chili Con Queso
Ingredients
1 pound Velveeta
1 pint Half and Half
1 4 ounce can of Green Chilis
1 4 ounce can of Pimientos
Tabasco
Directions
1. Melt Velveeta until it becomes stirable. Use a microwave for this.
2. Combine an equal amount of half and half and mix thoroughly.
3. Add chilis and an equal amount of pimientos.
4. Microwave again until the mixture is hot.
5. For a little more spice, add a dash or three of Tabasco at this point.
6. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnite. Don't leave this step out.
7. Take the bowl out and place into microwave, heat and stir.
Ingredients
1 pound Velveeta
1 pint Half and Half
1 4 ounce can of Green Chilis
1 4 ounce can of Pimientos
Tabasco
Directions
1. Melt Velveeta until it becomes stirable. Use a microwave for this.
2. Combine an equal amount of half and half and mix thoroughly.
3. Add chilis and an equal amount of pimientos.
4. Microwave again until the mixture is hot.
5. For a little more spice, add a dash or three of Tabasco at this point.
6. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnite. Don't leave this step out.
7. Take the bowl out and place into microwave, heat and stir.
Mom's Meatloaf Recipe
To contact us Click HERE
Mom's Meatloaf Recipe from best-meatloaf-recipes.blogspot.com
Ingredients
- 2 teaspoons butter
- 3/4 pound ground beef
- 1/4 pound ground pork
- 1 cup minced onions
- 1/2 cup minced green peppers
- 1 tablespoon chopped garlic
- 2 eggs
- 1/2 cup heavy cream
- 3/4 to 1 cup bread crumbs
- Salt and fresh ground black pepper
- 2 cups veal stock
- 2 tablespoons flour
- 2 tablespoons water
Directions:
Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven.
Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.
Tags:
Dad's Meatloaf Recipe
To contact us Click HERE
Ingredients:
- 16 ounces ground beef
- 8 ounces ground pork
- 2 eggs
- 4 ounces fresh bread crumbs
- 2 ounces chopped garlic
- 1/4 cup olive oil
- 3 ounces chopped parsley
- 1/2 cup tomato relish, recipe follows
Directions:
Meatloaf:
In a large mixing bowl combine beef, pork, eggs, bread crumbs, garlic and tomato relish. Finish with olive oil, and then pack into a 9-inch loaf pan and place in the middle of a preheated 350 degree oven. Bake for 35 to 40 minutes or until the center of the meat loaf reaches 170 degrees.
Finish the meat loaf with remaining tomato relish and broil at 500 degrees until tomato relish begins to crust. Allow meatloaf to cool before slicing.
For the tomato relish:
- 4 large tomatoes
- 3 red peppers
- 2 onions
- 4 ounces ketchup
Chop tomatoes, peppers, and onions into a medium dice. Saute over high heat. Finish with ketchup. Lower heat. Reduce to a simmer.
Tags:
Veteran's Day 2012
To contact us Click HERE
These pictures hang in our living room. We enjoy them each and every day, and fondly remember our fathers.
Today we honor our fathers, both Veterans......
Walt L. Brown, Army Air Force
Kenneth A Egger, U. S. Navy
May all who continue to serve come home, and come home safely.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
Today we honor our fathers, both Veterans......
Walt L. Brown, Army Air Force
Kenneth A Egger, U. S. Navy
May all who continue to serve come home, and come home safely.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
29 Kasım 2012 Perşembe
Pumpkin Scones with Toasted Pine Nuts & Maple Glaze – A Recipe for the Other 10 Months
To contact us Click HERE
I have no intention of giving up the best job in the worldanytime soon, but if I do, I’d try and get a job in the marketing department ofa pumpkin puree company.
I’m guessing that like 97% of the canned pumpkin inthis country is used during the time from Halloween until Thanksgiving. So if Icould figure out a way to get people to use this in recipes all year round, I’dbe a total superstar in pumpkin puree marketing circles.
Imagine that. It would be…awesome? Anyway, maybe I should rethinkthis whole post-Foodwishes career path, but in the meantime, here’s just oneexample of how I would convince the public that pumpkin is great for anytime ofthe year. Ironically, I did this because I had leftover pumpkin fromThanksgiving, but still.
I may have covered this in the last scones post, but I’venever been a huge fan of the scone. I’ve always considered it some sort ofeffeminate biscuit, but I’m starting to come around in my old age. There’snothing like a freshly baked scone with a steaming hot cup of tea or coffee,especially one tricked out with pumpkin, toasted pine nuts, and maple glaze. Ihope you give this a try soon…or anytime! Enjoy.
Ingredients for 12 Pumpkin Scones:8 ounces by weight all-purpose flour (about 1 3/4 cups)1/4 cup white sugar
1 tbsp baking powder1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts1/2 cup pumpkin puree
1/3 cup buttermilkadditional flour as needed
1 egg beaten with a few drops of milk or water to brush scones before baking. *Bake at 400 degrees F. for 15-20 minutes, or until goldenbrownPin It Now!
I have no intention of giving up the best job in the worldanytime soon, but if I do, I’d try and get a job in the marketing department ofa pumpkin puree company. I’m guessing that like 97% of the canned pumpkin inthis country is used during the time from Halloween until Thanksgiving. So if Icould figure out a way to get people to use this in recipes all year round, I’dbe a total superstar in pumpkin puree marketing circles.
Imagine that. It would be…awesome? Anyway, maybe I should rethinkthis whole post-Foodwishes career path, but in the meantime, here’s just oneexample of how I would convince the public that pumpkin is great for anytime ofthe year. Ironically, I did this because I had leftover pumpkin fromThanksgiving, but still.
I may have covered this in the last scones post, but I’venever been a huge fan of the scone. I’ve always considered it some sort ofeffeminate biscuit, but I’m starting to come around in my old age. There’snothing like a freshly baked scone with a steaming hot cup of tea or coffee,especially one tricked out with pumpkin, toasted pine nuts, and maple glaze. Ihope you give this a try soon…or anytime! Enjoy.
Ingredients for 12 Pumpkin Scones:8 ounces by weight all-purpose flour (about 1 3/4 cups)1/4 cup white sugar
1 tbsp baking powder1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts1/2 cup pumpkin puree
1/3 cup buttermilkadditional flour as needed
1 egg beaten with a few drops of milk or water to brush scones before baking. *Bake at 400 degrees F. for 15-20 minutes, or until goldenbrownPin It Now!
Swedish Meatballs and the Most Under Appreciated Celebrity Chef Ever
To contact us Click HERE
Whenever there’s a discussion about the history of celebritychef pop culture, one name is invariably left out, and this Swedish Meatballsrecipe served as a reminder of that sad fact. How anyone can talk about thepioneers of food television without including the Swedish Chef from the Muppetsis beyond me.
His frenetic energy and charisma makes Gordon Ramsey seemlike a shrinking violet by comparison. His technique surpasses Emeril's onevery level, and if we’re just talking catch phrases, how can you even begin tocompare “Yummo” to “Bork, Bork, Bork?”
Some use the excuse that he wasn’t actually real, that hewas just a bunch of stained, smelly fabric, wrapped around some dude’s hairyforearm. Well, that may be true, but it goes beyond that. I believe there’sbeen a systematic discrimination against Swedish chefs, which has madeadvancing upward impossible. I call it the ice ceiling.
Anyway, in related news, these Swedish meatballs rocked!Unlike most of the recipes I post here, I’ve had little experience with therecipe, but was very happy with the results, except for one major issue, whichI mention in the video. I broke the cardinal rule of meatball making, and usedlean meat.
Not paying attention, I picked up a package of ground porkthat turned out to be 95% lean. The horror. I might as well have used tofu.Nonetheless, I loved the flavor, but implore you to use regular ground beef,and ground pork with a 75/25 lean-to-fat ratio. Do that, and you’ll be enjoyinga plate of meatballs even the world's most under appreciated celebrity chefwould love. Enjoy!
Ingredients for 4 large portions:For the meatballs:2 tbsp butter1/2 yellow onion, finely chopped 1/4 cup milk2 large eggs1/3 cup plain bread crumbs3/4 teaspoon black pepper1/4 teaspoon ground nutmeg1/4 teaspoon ground allspice1 1/2 teaspoon fine saltpinch of cayenne1 pound ground chuck1 pound ground pork*Note: you can always cook a little piece to taste for salt,and adjust from there.Brown meatballs in 425 degrees F. oven for about 20-25minutes.
For the sauce:2 tbsp butter3 tbsp all-purpose flour3 1/4 cups beef broth1/2 cup heavy cream1/2 tsp sugar 1/4 tsp Worcestershire saucesalt and pepper to tastePin It Now!
Whenever there’s a discussion about the history of celebritychef pop culture, one name is invariably left out, and this Swedish Meatballsrecipe served as a reminder of that sad fact. How anyone can talk about thepioneers of food television without including the Swedish Chef from the Muppetsis beyond me.His frenetic energy and charisma makes Gordon Ramsey seemlike a shrinking violet by comparison. His technique surpasses Emeril's onevery level, and if we’re just talking catch phrases, how can you even begin tocompare “Yummo” to “Bork, Bork, Bork?”
Some use the excuse that he wasn’t actually real, that hewas just a bunch of stained, smelly fabric, wrapped around some dude’s hairyforearm. Well, that may be true, but it goes beyond that. I believe there’sbeen a systematic discrimination against Swedish chefs, which has madeadvancing upward impossible. I call it the ice ceiling.
 |
| Do NOT forget the Lingonberry jam! |
Not paying attention, I picked up a package of ground porkthat turned out to be 95% lean. The horror. I might as well have used tofu.Nonetheless, I loved the flavor, but implore you to use regular ground beef,and ground pork with a 75/25 lean-to-fat ratio. Do that, and you’ll be enjoyinga plate of meatballs even the world's most under appreciated celebrity chefwould love. Enjoy!
Ingredients for 4 large portions:For the meatballs:2 tbsp butter1/2 yellow onion, finely chopped 1/4 cup milk2 large eggs1/3 cup plain bread crumbs3/4 teaspoon black pepper1/4 teaspoon ground nutmeg1/4 teaspoon ground allspice1 1/2 teaspoon fine saltpinch of cayenne1 pound ground chuck1 pound ground pork*Note: you can always cook a little piece to taste for salt,and adjust from there.Brown meatballs in 425 degrees F. oven for about 20-25minutes.
For the sauce:2 tbsp butter3 tbsp all-purpose flour3 1/4 cups beef broth1/2 cup heavy cream1/2 tsp sugar 1/4 tsp Worcestershire saucesalt and pepper to tastePin It Now!
Veteran's Day 2012
To contact us Click HERE
These pictures hang in our living room. We enjoy them each and every day, and fondly remember our fathers.
Today we honor our fathers, both Veterans......
Walt L. Brown, Army Air Force
Kenneth A Egger, U. S. Navy
May all who continue to serve come home, and come home safely.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
Today we honor our fathers, both Veterans......
Walt L. Brown, Army Air Force
Kenneth A Egger, U. S. Navy
May all who continue to serve come home, and come home safely.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
Mom's Meatloaf Recipe
To contact us Click HERE
Mom's Meatloaf Recipe from best-meatloaf-recipes.blogspot.com
Ingredients
- 2 teaspoons butter
- 3/4 pound ground beef
- 1/4 pound ground pork
- 1 cup minced onions
- 1/2 cup minced green peppers
- 1 tablespoon chopped garlic
- 2 eggs
- 1/2 cup heavy cream
- 3/4 to 1 cup bread crumbs
- Salt and fresh ground black pepper
- 2 cups veal stock
- 2 tablespoons flour
- 2 tablespoons water
Directions:
Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven.
Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.
Tags:
Dad's Meatloaf Recipe
To contact us Click HERE
Ingredients:
- 16 ounces ground beef
- 8 ounces ground pork
- 2 eggs
- 4 ounces fresh bread crumbs
- 2 ounces chopped garlic
- 1/4 cup olive oil
- 3 ounces chopped parsley
- 1/2 cup tomato relish, recipe follows
Directions:
Meatloaf:
In a large mixing bowl combine beef, pork, eggs, bread crumbs, garlic and tomato relish. Finish with olive oil, and then pack into a 9-inch loaf pan and place in the middle of a preheated 350 degree oven. Bake for 35 to 40 minutes or until the center of the meat loaf reaches 170 degrees.
Finish the meat loaf with remaining tomato relish and broil at 500 degrees until tomato relish begins to crust. Allow meatloaf to cool before slicing.
For the tomato relish:
- 4 large tomatoes
- 3 red peppers
- 2 onions
- 4 ounces ketchup
Chop tomatoes, peppers, and onions into a medium dice. Saute over high heat. Finish with ketchup. Lower heat. Reduce to a simmer.
Tags:
28 Kasım 2012 Çarşamba
Mom's Meatloaf Recipe
To contact us Click HERE
Mom's Meatloaf Recipe from best-meatloaf-recipes.blogspot.com
Ingredients
- 2 teaspoons butter
- 3/4 pound ground beef
- 1/4 pound ground pork
- 1 cup minced onions
- 1/2 cup minced green peppers
- 1 tablespoon chopped garlic
- 2 eggs
- 1/2 cup heavy cream
- 3/4 to 1 cup bread crumbs
- Salt and fresh ground black pepper
- 2 cups veal stock
- 2 tablespoons flour
- 2 tablespoons water
Directions:
Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven.
Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.
Tags:
Dad's Meatloaf Recipe
To contact us Click HERE
Ingredients:
- 16 ounces ground beef
- 8 ounces ground pork
- 2 eggs
- 4 ounces fresh bread crumbs
- 2 ounces chopped garlic
- 1/4 cup olive oil
- 3 ounces chopped parsley
- 1/2 cup tomato relish, recipe follows
Directions:
Meatloaf:
In a large mixing bowl combine beef, pork, eggs, bread crumbs, garlic and tomato relish. Finish with olive oil, and then pack into a 9-inch loaf pan and place in the middle of a preheated 350 degree oven. Bake for 35 to 40 minutes or until the center of the meat loaf reaches 170 degrees.
Finish the meat loaf with remaining tomato relish and broil at 500 degrees until tomato relish begins to crust. Allow meatloaf to cool before slicing.
For the tomato relish:
- 4 large tomatoes
- 3 red peppers
- 2 onions
- 4 ounces ketchup
Chop tomatoes, peppers, and onions into a medium dice. Saute over high heat. Finish with ketchup. Lower heat. Reduce to a simmer.
Tags:
Veteran's Day 2012
To contact us Click HERE
These pictures hang in our living room. We enjoy them each and every day, and fondly remember our fathers.
Today we honor our fathers, both Veterans......
Walt L. Brown, Army Air Force
Kenneth A Egger, U. S. Navy
May all who continue to serve come home, and come home safely.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
Today we honor our fathers, both Veterans......
Walt L. Brown, Army Air Force
Kenneth A Egger, U. S. Navy
May all who continue to serve come home, and come home safely.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
Clams in Chorizo Broth, a delicious hot appetizer
To contact us Click HERE
Clams in Chorizo Broth
adapted from: The Phoney Gourmets
Serves 4-6
1/4 pound bulk Chorizo ( or 2 small links, remove sausage from casing)
1 T olive oil
1-2 cloves garlic, minced
2 c rich beef stock
salt to taste
2-2 1/2 pounds clams, scrubbed well
Saute Chorizo and garlic in the olive oil. Drain excess fat. Add beef stock, bring to a boil, cover and simmer for 12-20 minutes to cook sausage completely. Taste for salt, bring back to a boil, add clams and boil for 5 minutes or until clams open.
Serve in small bowls with crusty bread for dipping!
Enjoy!
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
this post is shared with:
Hearth and Soul @ Premeditated Leftovers
Weekend Cooking @ Beth Fish Reads
Clams in Chorizo Broth
adapted from: The Phoney Gourmets
Serves 4-6
1/4 pound bulk Chorizo ( or 2 small links, remove sausage from casing)
1 T olive oil
1-2 cloves garlic, minced
2 c rich beef stock
salt to taste
2-2 1/2 pounds clams, scrubbed well
Saute Chorizo and garlic in the olive oil. Drain excess fat. Add beef stock, bring to a boil, cover and simmer for 12-20 minutes to cook sausage completely. Taste for salt, bring back to a boil, add clams and boil for 5 minutes or until clams open.
Serve in small bowls with crusty bread for dipping!
Enjoy!
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
this post is shared with:
Hearth and Soul @ Premeditated Leftovers
Weekend Cooking @ Beth Fish Reads
Our Sunday Cafe
To contact us Click HERE
We are busy here, not just with Christmas around the corner and all the wonderful family gathering that take place to celebrate. No we are also busy with plans.
Oh and in time, when all is done, a change. Some of the plans include building a large trestle table for all to sit comfortably. Rather like this one.....
We are choosing wood now, with a rich grain and our table will have a live edge.
We are also buying chairs, you know the kind. Not one of them matches, they all have a different personality and structure. In many ways, much like family.
And guess who else loves the cookbooks? Yep, Terry. This last weekend while we were out hunting for chairs (aka "junkin") we found 18 more for the shelf.........
We have the garden plotted, the berries transplanted, plans for this wonderful table, with one chair in the garage, which leaves just one more thing to say............
Hello, please take a seat, we are happy to have you as our guest!
As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
Oh and in time, when all is done, a change. Some of the plans include building a large trestle table for all to sit comfortably. Rather like this one.....
We are choosing wood now, with a rich grain and our table will have a live edge.We are also buying chairs, you know the kind. Not one of them matches, they all have a different personality and structure. In many ways, much like family.
And guess who else loves the cookbooks? Yep, Terry. This last weekend while we were out hunting for chairs (aka "junkin") we found 18 more for the shelf.........
We have the garden plotted, the berries transplanted, plans for this wonderful table, with one chair in the garage, which leaves just one more thing to say............ Hello, please take a seat, we are happy to have you as our guest!
As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!27 Kasım 2012 Salı
TGI Friday's Jack Daniels BBQ Sauce Recipe #3
To contact us Click HERE
TGI Friday's Jack Daniel's Dipping Sauce #3
Ingredients:
1 tsp. onion powder
1 Tbsp. Tabasco sauce
2 Tbsp. red wine vinegar
1/4 C. Jack Daniel's Ole No. 7 Tennessee Whiskey
2 C. packed brown sugar
1/4 C. water
2 beef bouillon cubes
2 Tablespoons Worcestershire sauce
Directions:
1. Combine ingredients in a saucepan.
2. Bring to a boil.
3. Reduce heat and simmer for 15 minutes.
4. Let cool.
5. Use as a glaze on meat, poultry, and seafood just before removing from grill.
Ingredients:
1 tsp. onion powder
1 Tbsp. Tabasco sauce
2 Tbsp. red wine vinegar
1/4 C. Jack Daniel's Ole No. 7 Tennessee Whiskey
2 C. packed brown sugar
1/4 C. water
2 beef bouillon cubes
2 Tablespoons Worcestershire sauce
Directions:
1. Combine ingredients in a saucepan.
2. Bring to a boil.
3. Reduce heat and simmer for 15 minutes.
4. Let cool.
5. Use as a glaze on meat, poultry, and seafood just before removing from grill.
KFC's Cajun Honey Wings Recipe
To contact us Click HERE
Here's another brilliant chicken wing recipe to enjoy tonight during games and parties...
KFC's Cajun Honey Wings
Ingredients
1/4 cup Ketchup
1 cup Water
3/4 cup White Vinegar
1 tablespoon Vegetable Oil
1/3 cup Honey
4 teaspoon Cajun Seasoning (in the spice aisle on your supermarket)
1 tablespoon canned Green Chilies, minced
1 1/4 teaspoons Chili Powder
1 teaspoon Garlic, minced
1/2 teaspoon Hickory Flavored Liquid Smoke
1/8 teaspoon dried Thyme
20 Wings (fried to your preference)
Directions
1. Combine all ingredients except the wings in a small saucepan and heat over medium heat.
2. Bring to a boil and reduce heat.
3. Simmer until thick.
4. Brush over or toss with cooked wings.
5. Eat during games.
KFC's Cajun Honey Wings
Ingredients
1/4 cup Ketchup
1 cup Water
3/4 cup White Vinegar
1 tablespoon Vegetable Oil
1/3 cup Honey
4 teaspoon Cajun Seasoning (in the spice aisle on your supermarket)
1 tablespoon canned Green Chilies, minced
1 1/4 teaspoons Chili Powder
1 teaspoon Garlic, minced
1/2 teaspoon Hickory Flavored Liquid Smoke
1/8 teaspoon dried Thyme
20 Wings (fried to your preference)
Directions
1. Combine all ingredients except the wings in a small saucepan and heat over medium heat.
2. Bring to a boil and reduce heat.
3. Simmer until thick.
4. Brush over or toss with cooked wings.
5. Eat during games.
Outback Steakhouse's Steak Marinade Recipe
To contact us Click HERE
Ingredients:
1 C. Scottish Ale
2 tsp. Brown Sugar
1/2 tsp. Seasoned Salt
1/4 tsp. Ground Black Pepper
1/4 tsp. MSG
Directions:
1. Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator.
2. Remove steak from ale and mix dry ingredients together and rub steak on both sides.
3. Let the steak marinate with the dry ingredients for 1/2 hour.
Ingredients:
1 C. Scottish Ale
2 tsp. Brown Sugar
1/2 tsp. Seasoned Salt
1/4 tsp. Ground Black Pepper
1/4 tsp. MSG
Directions:
1. Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator.
2. Remove steak from ale and mix dry ingredients together and rub steak on both sides.
3. Let the steak marinate with the dry ingredients for 1/2 hour.
Emeril's Mole Sauce Recipe
To contact us Click HERE
Ingredients
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream
Directions
1. Preheat the oven to 400 degrees F.
2. Place the nuts, peppers, and onions on a baking sheet. 3. Drizzle with 1 tablespoon olive oil. 4. Roast for 10 to 15 minutes. 5. Remove from the oven and peel, seed and chop the peppers. 6. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. 7. Turn the sauce into a saucepan. 8. Whisk in the chicken stock and cream. 9. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. 10. Remove from the heat and keep warm.
Ingredients
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream
Directions
1. Preheat the oven to 400 degrees F.
2. Place the nuts, peppers, and onions on a baking sheet. 3. Drizzle with 1 tablespoon olive oil. 4. Roast for 10 to 15 minutes. 5. Remove from the oven and peel, seed and chop the peppers. 6. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. 7. Turn the sauce into a saucepan. 8. Whisk in the chicken stock and cream. 9. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. 10. Remove from the heat and keep warm.
Chi Chi's Chili Con Queso Recipe
To contact us Click HERE
Chi Chi's Chili Con Queso
Ingredients
1 pound Velveeta
1 pint Half and Half
1 4 ounce can of Green Chilis
1 4 ounce can of Pimientos
Tabasco
Directions
1. Melt Velveeta until it becomes stirable. Use a microwave for this.
2. Combine an equal amount of half and half and mix thoroughly.
3. Add chilis and an equal amount of pimientos.
4. Microwave again until the mixture is hot.
5. For a little more spice, add a dash or three of Tabasco at this point.
6. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnite. Don't leave this step out.
7. Take the bowl out and place into microwave, heat and stir.
Ingredients
1 pound Velveeta
1 pint Half and Half
1 4 ounce can of Green Chilis
1 4 ounce can of Pimientos
Tabasco
Directions
1. Melt Velveeta until it becomes stirable. Use a microwave for this.
2. Combine an equal amount of half and half and mix thoroughly.
3. Add chilis and an equal amount of pimientos.
4. Microwave again until the mixture is hot.
5. For a little more spice, add a dash or three of Tabasco at this point.
6. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnite. Don't leave this step out.
7. Take the bowl out and place into microwave, heat and stir.
26 Kasım 2012 Pazartesi
Outback Steakhouse's Steak Marinade Recipe
To contact us Click HERE
Ingredients:
1 C. Scottish Ale
2 tsp. Brown Sugar
1/2 tsp. Seasoned Salt
1/4 tsp. Ground Black Pepper
1/4 tsp. MSG
Directions:
1. Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator.
2. Remove steak from ale and mix dry ingredients together and rub steak on both sides.
3. Let the steak marinate with the dry ingredients for 1/2 hour.
Ingredients:
1 C. Scottish Ale
2 tsp. Brown Sugar
1/2 tsp. Seasoned Salt
1/4 tsp. Ground Black Pepper
1/4 tsp. MSG
Directions:
1. Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator.
2. Remove steak from ale and mix dry ingredients together and rub steak on both sides.
3. Let the steak marinate with the dry ingredients for 1/2 hour.
Emeril's Mole Sauce Recipe
To contact us Click HERE
Ingredients
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream
Directions
1. Preheat the oven to 400 degrees F.
2. Place the nuts, peppers, and onions on a baking sheet. 3. Drizzle with 1 tablespoon olive oil. 4. Roast for 10 to 15 minutes. 5. Remove from the oven and peel, seed and chop the peppers. 6. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. 7. Turn the sauce into a saucepan. 8. Whisk in the chicken stock and cream. 9. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. 10. Remove from the heat and keep warm.
Ingredients
1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
2 poblano peppers
1 medium onion, quartered
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup plus 1 tablespoon olive oil
1/2 cup chicken stock
1/2 cup heavy cream
Directions
1. Preheat the oven to 400 degrees F.
2. Place the nuts, peppers, and onions on a baking sheet. 3. Drizzle with 1 tablespoon olive oil. 4. Roast for 10 to 15 minutes. 5. Remove from the oven and peel, seed and chop the peppers. 6. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. 7. Turn the sauce into a saucepan. 8. Whisk in the chicken stock and cream. 9. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. 10. Remove from the heat and keep warm.
Chi Chi's Chili Con Queso Recipe
To contact us Click HERE
Chi Chi's Chili Con Queso
Ingredients
1 pound Velveeta
1 pint Half and Half
1 4 ounce can of Green Chilis
1 4 ounce can of Pimientos
Tabasco
Directions
1. Melt Velveeta until it becomes stirable. Use a microwave for this.
2. Combine an equal amount of half and half and mix thoroughly.
3. Add chilis and an equal amount of pimientos.
4. Microwave again until the mixture is hot.
5. For a little more spice, add a dash or three of Tabasco at this point.
6. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnite. Don't leave this step out.
7. Take the bowl out and place into microwave, heat and stir.
Ingredients
1 pound Velveeta
1 pint Half and Half
1 4 ounce can of Green Chilis
1 4 ounce can of Pimientos
Tabasco
Directions
1. Melt Velveeta until it becomes stirable. Use a microwave for this.
2. Combine an equal amount of half and half and mix thoroughly.
3. Add chilis and an equal amount of pimientos.
4. Microwave again until the mixture is hot.
5. For a little more spice, add a dash or three of Tabasco at this point.
6. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnite. Don't leave this step out.
7. Take the bowl out and place into microwave, heat and stir.
Giving Thanks
To contact us Click HERE
Michele and I had a very lovely Thanksgiving holiday with the family in Davis, CA. The food and company were wonderful, and as if that wasn't enough, I also enjoyed a flood of viewers posting pictures of their successful Food Wishes' recipes on Twitter and Instagram. I want to thank everyone who mentioned us this holiday, and I couldn't be happier or more proud of all the beautiful food you created and shared. And while we're on the subject, here are a few highlights from our meal. Enjoy!
We finished with the pumpkin pie you saw posted a while back, and by the looks of my Twitter feed, so did many of you. I hope you had a great holiday, and enjoy the rest of the weekend. Special thanks to Peggy & Al, Nina & Tom, and Jennifer and Leanne for providing us with such an enjoyable Thanksgiving. Stay tuned for a new video tomorrow! Pin It Now!
 |
| Our handsome, free-range turkey was from Branigan's Turkey Farm in Woodland, California, and it was amazing! I did the old, herb-butter under the skin trick, and it was one of the juiciest, most flavorful turkeys in recent memory. |
 |
| I love to start the Thanksgiving meal with a small salad. This is a great way to get everyone to the table for toasts, grace, etc., and not have to worry about all the food getting cold. While the turkey rests, enjoy a nice pear, persimmon salad with goat cheese, pomegranate, and candied walnuts. |
 |
| What's Thanksgiving, but an elaborate excuse to eat lots of buttery mashed potatoes? These were fortified with cream cheese as family tradition dictates. |
 |
| These incredibly tasty sweet potatoes were simply roasted with maple butter and topped with salty, crunchy, toasted pistachios. They were perfect. |
 |
| I decided to eschew the usual green bean casserole for this new addition to the holiday side repertoire. The beans were tossed with copious amounts of roasted garlic, and then warmed in the oven after a crumbling of Point Reyes blue cheese. No one missed the casserole! |
We finished with the pumpkin pie you saw posted a while back, and by the looks of my Twitter feed, so did many of you. I hope you had a great holiday, and enjoy the rest of the weekend. Special thanks to Peggy & Al, Nina & Tom, and Jennifer and Leanne for providing us with such an enjoyable Thanksgiving. Stay tuned for a new video tomorrow! Pin It Now!
Veteran's Day 2012
To contact us Click HERE
These pictures hang in our living room. We enjoy them each and every day, and fondly remember our fathers.
Today we honor our fathers, both Veterans......
Walt L. Brown, Army Air Force
Kenneth A Egger, U. S. Navy
May all who continue to serve come home, and come home safely.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
Today we honor our fathers, both Veterans......
Walt L. Brown, Army Air Force
Kenneth A Egger, U. S. Navy
May all who continue to serve come home, and come home safely.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
25 Kasım 2012 Pazar
Chi Chi's Chili Con Queso Recipe
To contact us Click HERE
Chi Chi's Chili Con Queso
Ingredients
1 pound Velveeta
1 pint Half and Half
1 4 ounce can of Green Chilis
1 4 ounce can of Pimientos
Tabasco
Directions
1. Melt Velveeta until it becomes stirable. Use a microwave for this.
2. Combine an equal amount of half and half and mix thoroughly.
3. Add chilis and an equal amount of pimientos.
4. Microwave again until the mixture is hot.
5. For a little more spice, add a dash or three of Tabasco at this point.
6. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnite. Don't leave this step out.
7. Take the bowl out and place into microwave, heat and stir.
Ingredients
1 pound Velveeta
1 pint Half and Half
1 4 ounce can of Green Chilis
1 4 ounce can of Pimientos
Tabasco
Directions
1. Melt Velveeta until it becomes stirable. Use a microwave for this.
2. Combine an equal amount of half and half and mix thoroughly.
3. Add chilis and an equal amount of pimientos.
4. Microwave again until the mixture is hot.
5. For a little more spice, add a dash or three of Tabasco at this point.
6. Pour into small bowls and cover with plastic wrap and place in the refrigerator overnite. Don't leave this step out.
7. Take the bowl out and place into microwave, heat and stir.
Mom's Meatloaf Recipe
To contact us Click HERE
Mom's Meatloaf Recipe from best-meatloaf-recipes.blogspot.com
Ingredients
- 2 teaspoons butter
- 3/4 pound ground beef
- 1/4 pound ground pork
- 1 cup minced onions
- 1/2 cup minced green peppers
- 1 tablespoon chopped garlic
- 2 eggs
- 1/2 cup heavy cream
- 3/4 to 1 cup bread crumbs
- Salt and fresh ground black pepper
- 2 cups veal stock
- 2 tablespoons flour
- 2 tablespoons water
Directions:
Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven.
Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.
Tags:
Dad's Meatloaf Recipe
To contact us Click HERE
Ingredients:
- 16 ounces ground beef
- 8 ounces ground pork
- 2 eggs
- 4 ounces fresh bread crumbs
- 2 ounces chopped garlic
- 1/4 cup olive oil
- 3 ounces chopped parsley
- 1/2 cup tomato relish, recipe follows
Directions:
Meatloaf:
In a large mixing bowl combine beef, pork, eggs, bread crumbs, garlic and tomato relish. Finish with olive oil, and then pack into a 9-inch loaf pan and place in the middle of a preheated 350 degree oven. Bake for 35 to 40 minutes or until the center of the meat loaf reaches 170 degrees.
Finish the meat loaf with remaining tomato relish and broil at 500 degrees until tomato relish begins to crust. Allow meatloaf to cool before slicing.
For the tomato relish:
- 4 large tomatoes
- 3 red peppers
- 2 onions
- 4 ounces ketchup
Chop tomatoes, peppers, and onions into a medium dice. Saute over high heat. Finish with ketchup. Lower heat. Reduce to a simmer.
Tags:
Simple Grilled Turkey & Stuffing Muffins (Yes, Virginia, you can still have your gravy, too.)
To contact us Click HERE
How's are your turkey leftovers doing? Did you over-indulge? I hope that everyone had a wonderful Thanksgiving holiday. Ours was low-key, with just my two brothers and niece. My son works in the restaurant business, so he was MIA at our table. Sigh.
I believe I've roasted at least 25 Thanksgiving Turkeys in my lifetime. I've made Butterballs, and graduated to buying free-range turkeys. I've brined them and I've not brined them. However, I've firmly resisted the idea of deep-frying a turkey-- not that I haven't heard rave reviews. I just don't want to be a State Farm Insurance television commercial statistic, as one of those unfortunate folks who caught their house on fire. (Plus, it doesn't sound cheap to buy the fryer and all that peanut oil!) Overall, I've been pretty lucky, in that I've never made a choke-dry kind of turkey. Amen.
My biggest challenge (other than wishing my bachelor brothers would invite their non-existent girlfriends to help me with the food prep), is that I only have one oven. It's always been a challenge to get the stuffing and yams baked, and then the rolls. So, when the Digital October/November 2012 issue of Cook's Illustrated was downloaded into my iPad, I was intrigued at the thought of grilling our turkey.
So Ibegged asked my husband to watch the video with me and he agreed to set up the Weber. I assured him that this would not be as time-consuming as his famous grilled brisket or pulled pork. According to the recipe, I had to season the bird with salt & pepper, and then rub in a mixture of salt, pepper and baking powder (apparently this is key in making the skin turn out golden and crispy. Yum.
I didn't photograph the process of preparing the bird, because I didn't want to contaminate my camera with poultry bacteria. Plus, I didn't really think that Blogosphere needs another turkey recipe (my excuse translating that I wasn't sure I'd need to blog this recipe). Well, I was wrong-- and I will tell you that this was one delicious bird! You should can prepare the turkey 24- 48 hours ahead. Somehow, I missed that and it was four hours until the turkey needed to go on the grill, that I discovered this. D'oh! Fortunately, as the photo shows, the turkey turned out fine-- big relief.
There is a printable recipe card at the end of this post, with some notes that I will follow the next time we makes this-- and make this again, and again, we will. Yes, you can make this on a gas grill, and I will include those instructions as well. So, you need 4 quarters of briquettes and a disposable pan with water. The briquettes are placed on the side of each pan, so that the turkey is not set directly over the coals (unless you're making turkey jerky, I suppose.)
This is a 12 pound turkey, so if you are feeding an army of pilgrims, this recipe isn't for you. I wouldn't recommend doing this with a 20 pound bird, but if you do-- and it works- please let me know!
Vegetable oil has been rubbed on the turkey, before being placed on the grill. Craig has been careful that the turkey isn't placed over the coals. Good job! Grilling time is said to be 2 1/2 hours to 3 hours. I got busy making the Sweet Potato Casserole and making the Mashed Potatoes (updated version to be posted this week).
GRAVY WARNING: You don't get drippings for making gravy, with this method. Instead of resorting to package or canned gravy, I made "Make Ahead Gravy" the night before. I simply put the gravy into a small crockpot on WARM and that was ready to go.
For years, I belonged to the "stuff-the-turkey-with-stuffing-inside-the-turkey" Club. Then, it was announced that this only invited bacteria and cooks were advised to always bake the stuffing separately. If you've been reading my blog for a while, I admit that I do not care for stuffing. (It's a texture thing, and I'm sorry.) However, I oblige others who love stuffing and I've developed a few of my own recipes that my family loves.
Not this year. I didn't have thestrength desire to bake cornbread and make my famous stuffing. So, I resorted to -- gasp-- buying stuffing mix! Yes, I took a shortcut and I will share a basic stuffing recipe at the end of this post. However, this year, I did something I wish I had thought of a long time ago...
Stuffing Muffins!
Why had I never thought of these before? I wish I could say these are my idea, because they are all over Blogosphere. I used an ice cream scoop to measure the stuffing into a muffin tin and set them aside as I made the rest of the meal. By the way, the One-Hour Dinner Rolls saved my day, as I was running out of steam in the kitchen.
Because my oven wasn't occupied by a roasting turkey, I even had time to make my first Pumpkin Roll-- and I'll share that recipe soon.
I made an oath that I was going to keep things simple, since I'm the Chief Cook and Bottle Washer. Still, it took almost five hours for me to make all the side dishes, bake bread and clean up the kitchen. At least I didn't have to worry about basting the turkey.
The turkey had been grilling for 2-1/2 hours and I suggested that we check on it.
I grabbed the camera and Craig lifted off the lid, and stuck in the instant-read thermometer.
Within seconds, the thermometer said 170F. "Get it off the grill, now!" I shrieked.Moral of the story: Check the bird at 2 hours. 160F would be the ideal temperature.
That skin looks dry and crisp, because of the baking powder. But, would the meat be as dry?Truth: No! Had we waited a moment longer, it would have been "yes".
Y'all know the commotion that goes on, once it's time to get the Thanksgiving feast on the table, right? I had lost natural lighting, and was busy orchestrating the plating and serving of our meal. (That is my excuse for not having many finished shots.)
TASTING NOTES: The turkey was still moist-- but, honestly, had we reduced the grilling time to 2 hours, it would have been even moister. The flavor was different in a very good way. Yes, it had the flavor of grilled meat, and my carnivores loved it. The skin was very crispy-- I'm not one to eat skin, but for those who do, it's excellent. The stuffing muffins were a big hit, and easy to just serve one on each place. Bonus: At the end of the evening, I put the turkey carcass into a pasta pot and added celery, onion, carrots, Bay leaves and peppercorns and 10 cups of water. The turkey stock had so much flavor! It's frozen for future recipes.
FOOTNOTE: I was thankful to have my brothers and lovely niece at our Thanksgiving table. However, I have made an oath for next year-- and I'm going to keep this one. I'm going to either be a dinner guest (I will bring a dish) or I am making reservations. For those of you who think I'll miss not having leftovers-- nah, ah, ah... we'll be grilling this very recipe for us to have as our private reserve.
Gotcha!
Now, it's time to think of Christmas. Once again, I'm the Chief Cook and Bottle Washer. Well, I'll be cooking, but I'm going to hand every family member a dish towel and scrubbing pad. I'm finally catching on!
How's are your turkey leftovers doing? Did you over-indulge? I hope that everyone had a wonderful Thanksgiving holiday. Ours was low-key, with just my two brothers and niece. My son works in the restaurant business, so he was MIA at our table. Sigh. I believe I've roasted at least 25 Thanksgiving Turkeys in my lifetime. I've made Butterballs, and graduated to buying free-range turkeys. I've brined them and I've not brined them. However, I've firmly resisted the idea of deep-frying a turkey-- not that I haven't heard rave reviews. I just don't want to be a State Farm Insurance television commercial statistic, as one of those unfortunate folks who caught their house on fire. (Plus, it doesn't sound cheap to buy the fryer and all that peanut oil!) Overall, I've been pretty lucky, in that I've never made a choke-dry kind of turkey. Amen.My biggest challenge (other than wishing my bachelor brothers would invite their So I
I didn't photograph the process of preparing the bird, because I didn't want to contaminate my camera with poultry bacteria. Plus, I didn't really think that Blogosphere needs another turkey recipe (my excuse translating that I wasn't sure I'd need to blog this recipe). Well, I was wrong-- and I will tell you that this was one delicious bird! You should can prepare the turkey 24- 48 hours ahead. Somehow, I missed that and it was four hours until the turkey needed to go on the grill, that I discovered this. D'oh! Fortunately, as the photo shows, the turkey turned out fine-- big relief.
There is a printable recipe card at the end of this post, with some notes that I will follow the next time we makes this-- and make this again, and again, we will. Yes, you can make this on a gas grill, and I will include those instructions as well. So, you need 4 quarters of briquettes and a disposable pan with water. The briquettes are placed on the side of each pan, so that the turkey is not set directly over the coals (unless you're making turkey jerky, I suppose.)This is a 12 pound turkey, so if you are feeding an army of pilgrims, this recipe isn't for you. I wouldn't recommend doing this with a 20 pound bird, but if you do-- and it works- please let me know!Vegetable oil has been rubbed on the turkey, before being placed on the grill. Craig has been careful that the turkey isn't placed over the coals. Good job! Grilling time is said to be 2 1/2 hours to 3 hours. I got busy making the Sweet Potato Casserole and making the Mashed Potatoes (updated version to be posted this week).GRAVY WARNING: You don't get drippings for making gravy, with this method. Instead of resorting to package or canned gravy, I made "Make Ahead Gravy" the night before. I simply put the gravy into a small crockpot on WARM and that was ready to go.
For years, I belonged to the "stuff-the-turkey-with-stuffing-inside-the-turkey" Club. Then, it was announced that this only invited bacteria and cooks were advised to always bake the stuffing separately. If you've been reading my blog for a while, I admit that I do not care for stuffing. (It's a texture thing, and I'm sorry.) However, I oblige others who love stuffing and I've developed a few of my own recipes that my family loves.Not this year. I didn't have the
Stuffing Muffins!Why had I never thought of these before? I wish I could say these are my idea, because they are all over Blogosphere. I used an ice cream scoop to measure the stuffing into a muffin tin and set them aside as I made the rest of the meal. By the way, the One-Hour Dinner Rolls saved my day, as I was running out of steam in the kitchen.Because my oven wasn't occupied by a roasting turkey, I even had time to make my first Pumpkin Roll-- and I'll share that recipe soon. I made an oath that I was going to keep things simple, since I'm the Chief Cook and Bottle Washer. Still, it took almost five hours for me to make all the side dishes, bake bread and clean up the kitchen. At least I didn't have to worry about basting the turkey.
The turkey had been grilling for 2-1/2 hours and I suggested that we check on it.
Craig: No, the recipe says 3 hours.Me: Well, that's the suggested time. Craig: No, I don't want to lose heat!Me: What if it's already cooked, then it'll be dry?!Craig: (Dubious look on his face.)Me: Trust me, I always shorten the recommended time. We can always add more (smug look on my face)
I grabbed the camera and Craig lifted off the lid, and stuck in the instant-read thermometer.Within seconds, the thermometer said 170F. "Get it off the grill, now!" I shrieked.Moral of the story: Check the bird at 2 hours. 160F would be the ideal temperature. That skin looks dry and crisp, because of the baking powder. But, would the meat be as dry?Truth: No! Had we waited a moment longer, it would have been "yes". Y'all know the commotion that goes on, once it's time to get the Thanksgiving feast on the table, right? I had lost natural lighting, and was busy orchestrating the plating and serving of our meal. (That is my excuse for not having many finished shots.)
TASTING NOTES: The turkey was still moist-- but, honestly, had we reduced the grilling time to 2 hours, it would have been even moister. The flavor was different in a very good way. Yes, it had the flavor of grilled meat, and my carnivores loved it. The skin was very crispy-- I'm not one to eat skin, but for those who do, it's excellent. The stuffing muffins were a big hit, and easy to just serve one on each place. Bonus: At the end of the evening, I put the turkey carcass into a pasta pot and added celery, onion, carrots, Bay leaves and peppercorns and 10 cups of water. The turkey stock had so much flavor! It's frozen for future recipes.
FOOTNOTE: I was thankful to have my brothers and lovely niece at our Thanksgiving table. However, I have made an oath for next year-- and I'm going to keep this one. I'm going to either be a dinner guest (I will bring a dish) or I am making reservations. For those of you who think I'll miss not having leftovers-- nah, ah, ah... we'll be grilling this very recipe for us to have as our private reserve.
Gotcha!
Now, it's time to think of Christmas. Once again, I'm the Chief Cook and Bottle Washer. Well, I'll be cooking, but I'm going to hand every family member a dish towel and scrubbing pad. I'm finally catching on!
Kaydol:
Yorumlar (Atom)