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Reply
| | From:  Genie· (Original Message) | Sent: 1/16/2008 6:19 PM |
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Reply
| | | From: Genie· | Sent: 7/29/2008 8:51 PM |
Wild Rice Cornish Hens with Pineapple Relish
10 Cornish hens with wild rice stuffing
melted butter, as needed
Relish:
16 ounces canned, chopped, drained pineapple
1/2 red bell pepper, chopped
3 tablespoons chopped green onions
1 tablespoon sugar
1 tablespoon fresh lime juice
1 teaspoon grated ginger root
1 tablespoon minced cilantro
1 teaspoon orange zest
Chicken Glaze:
2 ounces chicken stock
2 tablespoons cornstarch
2 tablespoons soy sauce
Arrange Cornish hens on lightly greased or parchment lined sheet pans. Brush with butter. Roast in preheated conventional oven at 400F for 60 to 70 minutes or until chicken is no longer pink. Remove from oven. Keep warm above 140F. To make pineapple relish, combine canned pineapple, red pepper, green onions, sugar, lime juice, ginger root, cilantro and orange zest. Mix well; cover and chill. To make the chicken glaze, combine chicken stock, cornstarch and soy sauce in saucepan. Mix until smooth. Bring to boil over high heat. Boil 1 minute. Remove from heat. Keep warm. To serve, ladle glaze over each Cornish hen and serve with pineapple relish. Garnish with fresh tarragon leaves and orange peel curls. Serves 10.
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Reply
| | (1 recommendation so far) | Message 16 of 29 in Discussion |
| | From: Genie· | Sent: 8/5/2008 3:42 PM |
| Buttermilk Fried Chicken
A sugar-and-salt-spiked whole-milk brine makes Dave Arnold's chicken sweet
and juicy;
a mixture of buttermilk, flour, baking powder and baking soda yields an extra
crisp crust.
1 quart whole milk
Kosher salt
1/2 cup sugar
2 (4 lb. ea.) chickens, each cut into 8 pieces (discard backbone and tail)
2 cups buttermilk
2 large eggs, lightly beaten
1 tsp. sweet paprika
1 tsp. hot sauce
1/2 tsp. freshly ground pepper
2 tsp. baking powder
1-1/2 tsp. baking soda
About 5 cups all-purpose flour
1 quart vegetable oil, for frying
In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt
and the sugar
and stir over moderate heat just until the sugar and salt dissolve, about 2
minutes.
Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the
chicken pieces
and refrigerate for 4 hours. Drain the chicken and pat dry with paper
towels.
In a bowl, mix the buttermilk, eggs, 2 tablespoons of salt, the paprika, hot
sauce and pepper.
Whisk in the baking powder and baking soda. Put half of the flour in a large
bowl. Working with a
few pieces at a time, dredge the chicken in the flour, tapping off any
excess.
Dip the chicken in the buttermilk, letting the excess drip off; return the
chicken to the flour and
turn to coat.
Transfer to a rack. Repeat with the remaining chicken, adding more flour as
needed. If the flour becomes
too lumpy, sift it.
Heat the oil in 2 large, deep skillets until shimmering. Working in batches,
add the chicken to the
skillets in a single layer, without crowding, and fry over moderate heat,
turning occasionally, until deep
golden and cooked through, 18 to 20 minutes; an instant-read thermometer
inserted near the bone should
register 160° F.
Drain the chicken on wire racks lined with paper towels and fry the remaining
pieces. Serve hot or warm.
Makes: 6 to 8 servings.
Make ahead: The chicken can be fried up to 4 hours ahead and reheated.
This recipe originally appeared in Food & Wine, June 2003.
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Reply
| | | From: Genie· | Sent: 8/8/2008 4:19 AM |
Orange Bourbon Turkey
12 pound fresh or frozen whole turkey, thawed
2 cups fresh orange juice
1 cup water
3/4 cup bourbon, divided
1/3 cup molasses
3/4 teaspoon salt, divided
4 oranges, peeled
nonstick vegetable oil cooking spray
3 tablespoons all purpose flour
orange slices, optional
flat leaf parsley sprigs, optional
Remove the giblets and neck from the turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup of the bourbon and the molasses in a 2 gallon, heavy duty, resealable plastic bag. Add the turkey, seal and marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally. Remove the turkey from the bag; reserve the marinade. Preheat the oven to 350F. Tie the ends of the turkey legs with kitchen string. Tuck the wing tips under the bird. Sprinkle 1/2 teaspoon of the salt into the body cavity. Stuff cavity with the oranges. Place the turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert a meat thermometer into the meaty part of the thigh, making sure not to touch bone. Bake for 3 hours or until thermometer registers 180F. Cover turkey loosely with foil if it gets too brown. Remove turkey from oven, cover loosely with foil and let stand at least 20 minutes before carving. Discard the oranges. Remove turkey skin before serving. To make the sauce: Pour the reserved marinade into a saucepan; bring to a boil. Skim the foam from the mixture with a slotted spoon; discard. Reduce the heat to medium; cook until reduced to 3 1/2 cups, about 15 minutes. Combine the remaining 1/4 cup of the bourbon and the flour in a small bowl, whisking well. Add to the reduced marinade; bring the mixture to a boil and cook 1 minute, stirring constantly. Stir in the remaining 1/4 teaspoon of salt. Serve the sauce with the turkey. Garnish with orange slices and parsley sprigs, if desired. Makes 12 servings.
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Reply
| | | From: Genie· | Sent: 8/16/2008 2:13 AM |
Terrific Turkey Noodle Casserole Category: Turkey Casserole Serves/Makes: 16 | Difficulty Level: 3 | Ready In: 30-60 minutes Ingredients: 1 pound medium noodles
1 medium onion
2 tablespoons butter
4 cups cooked turkey
pepper and salt
1/2 can green chili peppers
3 cans cream of chicken soup
3 cups grated sharp cheddar cheese
Directions: Cook noodles until tender. Chop onion; brown in butter. In buttered baking dish, spread half the noodles, then half the turkey. Add seasoning, onion, chilies, soup and cheese. Add remaining noodles and turkey. Bake at 350 for 45 minutes. | |
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Reply
| | | From: Genie· | Sent: 8/22/2008 2:13 AM |
| Crispy Fried Chicken
1-1/2 cups all purpose flour
1/2 cup cornmeal
1/4 cup cornstarch
1 TB salt
2 tsp. paprika
1 tsp. dried oregano
1 tsp. rubbed sage
1 tsp. ground black pepper
2 eggs
1/4 cup water
2 broiler/fryer chickens (3 to 4 lb. ea.), cut up -- discard backbone and
tail
Vegetable oil for frying
In a large resealable plastic bag, combine the flour, cornmeal, cornstarch,
salt, paprika, oregano,
sage and pepper.
In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in
the bag, a few pieces
at a time, and shake until coated.
In an electric skillet, heat 1 inch of oil to 375° F.
Fry chicken, a few pieces at a time, for 3 to 5 minutes on each side or until
golden and crispy.
Place in two ungreased 10" x 15" jelly roll baking pans. Bake, uncovered, at
350° F., for
25 to 30 minutes or until chicken is tender and juices run clear.
Yield: 12 servings.
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Reply
| | | From: Genie· | Sent: 8/28/2008 4:49 AM |
Chicken Casserole Del Sol
Mix together:
2 cans cream of chicken soup ( undiluted)
1 cup mayonanaise,
2 tsp. lemon juice,
1/2 to 3-4 tsp. curry powder
In large bowl mix:
4 cups cooked chicken, cubed (2 whole cooked chicken breasts)
1 pkg. ( 16oz) frozen mixed vegetables
(combination of broccoli, carrots, peppers & mushrooms)
1 small can water chestnuts, drained & sliced.
Vegetables do not have to be thawed. Mix all together with the sauce.
Put into casserole.
Spread over top:
1 cup grated mild cheddar cheese,
and over all:
mixture of
2 cups cornflake crumbs
1/3 cup melted butter
2 tsp. minced fresh parsely.
Bake at 350 degrees for 30-45 minutes until bubbly. Can be assembled ahead of time ( even a day) and refrigerated but must be brought to room temperature before baking. Can also be frozen, uncooked.
Serves 12.
Note: for very large crowd, it is easier to cook a couple of turkeys and cut them up, rather than poaching the chicken breasts. We found that two whole breasts of chicken were needed to serve 12.
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Reply
| | | From: Genie· | Sent: 9/1/2008 3:41 AM |
| Spicy Fried Turkey Legs
Recipe from: Emeril Lagasse.
8 turkey legs, rinsed and patted dry
1/4 cup + 2 TB Essence, recipe follows
1/2 cup hot red pepper sauce
1/4 cup Worcestershire sauce
2 TB fresh lemon juice
Peanut oil, for deep frying
3 cups all-purpose flour
1 TB salt
1 TB freshly ground black pepper
1 TB cayenne
2 tsp. garlic powder
Ranch Dressing, recipe follows
In a large shallow dish, place the turkey legs and season with the Essence.
In a small bowl, combine the hot sauce, Worcestershire, and lemon juice and
whisk to combine.
Pour mixture over the legs, cover, and refrigerate for 1 hour.
Heat the oil in the deep fryer to 365º F.
In a large shallow dish, combine the flour, salt, black pepper, cayenne, and
garlic powder and
stir to combine. Roll the turkey legs in the mixture to lightly coat, shaking
to remove any excess.
Carefully add the legs to the deep fryer, in batches if necessary. Fry for
about 4 to 5 minutes, or until
skin is golden brown and meat is completely cooked through. Drain on paper
towels. Season with Essence,
to taste, and serve hot. Serves: 8.
~~~Essence Creole Seasoning~~~
2-1/2 TB paprika
2 TB salt
2 TB garlic powder
1 TB ground black pepper
1 TB onion powder
1 TB cayenne pepper
1 TB dried oregano
1 TB dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
~~~Ranch Dressing~~~
1/3 cup plain yogurt
1/3 cup mayonnaise
1/3 cup buttermilk
1-1/2 tsp. Dijon mustard
1 TB chopped fresh parsley leaves
1 TB snipped fresh chives
1 TB chopped dill leaves
1 small clove garlic, pressed
Salt and freshly ground black pepper
Whisk the yogurt, mayonnaise, and buttermilk together. Stir in the mustard,
parsley, chives,
dill and garlic. Season with salt and a generous grinding of pepper.
Refrigerate, covered, until ready
to use.
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Reply
| | | From: Genie· | Sent: 9/16/2008 7:37 PM |
| Roast Turkey with Cranberry Orange Glaze
1 (10 to 12 lb.) whole turkey
~~~Glaze~~~
3/4 cup orange marmalade
3/4 cup thawed frozen cranberry juice
3 TB maple syrup
1- 1/2 TB balsamic vinegar
1/2 tsp. salt
Preheat oven to 325º F.
To make the Glaze: Combine marmalade, cranberry juice, maple syrup, vinegar
and salt in
small heavy sauce pan. Bring to boil on medium heat, stirring frequently.
Reduce heat to low.
Cook uncovered, stirring frequently for 12-15 minutes, or until glaze is
reduced to about one cup.
Remove neck and giblets from body and neck cavities of turkey; discard or
refrigerate for another
use. Drain juices from turkey and dry turkey with paper towels. Turn wings
back to hold neck skin
against back of turkey.
Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush
turkey lightly with
vegetable oil or cooking spray.
Roast turkey for 2 hours and then cover breast and top of drumsticks loosely
with foil to prevent
overcooking of breast.
Continue roasting turkey for another 45 minutes, remove foil and brush
generously with glaze.
Return foil loosely to top of turkey and cook for another 45 minutes, or
until meat thermometer
reaches 180º F., when inserted into the deepest part of the thigh.
Brush with remaining glaze. Let turkey stand 15 minutes before carving.
Serves: 12.
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Reply
| | | From: Genie· | Sent: 9/23/2008 2:12 AM |
| Two Bread Dressing
At least 10 of us women made this old-fashioned dressing to feed over
1,500 people at our church’s fall festival. Everyone thought it was
wonderful. It’s the
best dressing I¹ve ever made. -- Patty K., Weir, Texas.
2 cups water
2 large onions, chopped
1-1/2 cups chopped celery
1-1/2 cups minced fresh parsley
1 cup butter or margarine, cubed
1 tsp. ground nutmeg
2 loaves (1-1/2 lb. ea.) bread, toasted and cubed
12 cups cubed corn bread, toasted
10 eggs, beaten
10 hard-cooked eggs, chopped
5 cups cubed cooked chicken
2 cans (14-1/2 oz. ea.) chicken broth
In a Dutch oven, combine the water, onions, celery, parsley, butter and
nutmeg. Bring
to a boil; cook and stir until vegetables are tender. Combine the bread, corn
bread, eggs,
hard-cooked eggs, chicken, broth and onion mixture. Divide among four greased
3 quart
baking dishes.
Bake, uncovered, at 350° F., for 45 to 50 minutes or until a thermometer
reads 160°.
Yield: 36 to 40 servings.
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Reply
| | | From: Genie· | Sent: 10/19/2008 2:10 AM |
| Roast Turkey
1 turkey (14 to 16 pounds)
6 cups water
3/4 cup egg substitute
2 pounds day-old white bread, cubed and toasted
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon rubbed sage
1/4 teaspoon pepper
6 tablespoons butter, melted
1/2 to 1 tablespoon paprika
~~~Gravy~~~
2 teaspoons chicken bouillon granules
2 cups boiling water
5 tablespoons all-purpose flour
Remove giblets from turkey. In a sauce pan, bring water, giblets and neck to
a boil. Reduce
heat; cover and simmer for 1 hour or until tender. Remove giblets with a
slotted spoon; dice.
Set aside 3 cups cooking liquid.
In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets,
poultry seasoning,
salt, sage and pepper. Add reserved cooking liquid; mix well. Just before
baking, loosely stuff
turkey with about 8 cups stuffing.
Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer
turkey openings;
tie drumsticks together. Place on a rack in a roasting pan. Brush with
butter; sprinkle with
paprika.
Bake uncovered, at 325° F., for 4-1/2 to 5-1/2 hours or until a meat
thermometer reads 180° F.,
for turkey and 165° F., for stuffing, basting every 30 minutes (cover loosely
with foil if turkey
browns too quickly). Bake additional stuffing for 35-40 minutes.
To make the Gravy: Dissolve bouillon in water. In a sauce pan, whisk flour
and 1/4 cup pan drippings
until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir
for 2 minutes.
Serve Gravy with turkey and stuffing.
Yield: 14-16 servings.
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Reply
| | | From: Genie· | Sent: 10/27/2008 10:08 PM |
This basic recipe is perfect for a first-timer. Over time, you can try variations using stuffings, various herbs or spices rubbed on with the salt and pepper, or butter mixtures placed under the skin. Basic Roast Turkey
- 12 pounds whole turkey
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper - Preheat oven to 450°F
- Wash and dry turkey inside and out. Rub turkey lightly with olive oil, salt and pepper .
- Cut a long length of aluminum foil, enough to wrap loosely around the turkey. Lay it across the bottom of your roasting pan with edges overlapping the sides of the pan. Place a rack on top of the foil and set the turkey breast-side up on the rack. Bring ends of foil up around turkey and crimp together along top of turkey. Foil should be loosely wrapped around turkey and crimped together at ends. Put turkey in oven and roast for 15 minutes. Turn heat down to 375°F and cook until done.
- Use following chart to gauge time: 8-10 pounds: 2-2/12 hours; 10-14 pounds: 2 1/2-3 hours; 14-20 pounds: 3 1/2-4 hour.
- During roasting, the bird should be basted occasionally and turned 3 times, that is, rolled onto all of its sides. Open foil to do this and turn turkey first on one side, then on another, then upside down. Finally, turn it right side up and remove foil for final browning.
- The turkey is done when you stick a fork, knife, or skewer in and clear juice (as opposed to pink) runs out. A meat thermometer inserted into the part of the bird without touching the bone will read 180°F. Do not overcook. Remove turkey from oven and let sit 15-30 minutes before serving so that juices will be reabsorbed by the flesh.
- Carve the turkey and transfer to a serving tray.
Makes 16 servings | |
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Reply
| | | From: Genie· | Sent: 10/27/2008 10:09 PM |
Bayou Deep Fried Turkey - 1 (10 to12 pound) whole turkey, non self-basting
- Marinade:
- 4 ounces liquid garlic
4 ounces liquid onion
4 ounces liquid celery
1 tablespoon ground red pepper (cayenne)
2 tablespoons salt
2 tablespoons hot pepper sauce such as Tabasco
1 tablespoon Old Bay Seasoning or 1 ounce liquid crab boil - Remove giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Cut off the wing tips and plump tail as they may get caught in the fryer basket.
- Combine remaining marinade ingredients in a small saucepan. Simmer over low heat until salt is dissolved. Allow mixture to cool. Fill poultry/meat injector with cooled solution.
- Inject turkey in the breast, wings, drumsticks, thighs and back. Place on a rack, cover and chill. Marinate, in the refrigerator for 24 hours, maintaining a temperature of 39 degrees F or below.
- To allow for good oil circulation through the cavity, do not truss or tie legs together.
- Deep Frying Procedure:
5 Gallons peanut oil - Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
- Add oil to a 10+ gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).
- Place the turkey in a basket or on a rack, neck down.
- When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)
- Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.
- Fry about 3 to 4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.
- When cooked to 170 degrees F in the breast or 180 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)
Remove turkey from the rack and place on a serving platter. Allow to stand for 20 minutes before carving. Makes 12 servings. Note: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water. | |
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