Posted on 11/06/2003 12:08:33 PM PST by carlo3b
Really? I just hired one for a school function I hosted and paid about $60.00 plus a nice tip.. It must be true, TEXAS is HEAVEN.. LOLOL
Any cheap Port, or Sherry, you can keep it a while and use it in so many other recipes.. :)
To Roast the perfect turkey every time, it's just a 11 simple step program to success, here's how Carlo3b does it.. hehe
What to buy: Because most holiday celebrations consist of families members you don't even like, balanced with whinny children and crotchety grandparents, but plenty of favorite side dishes and desserts, I recommend buying 1 lb per person, but if it's obnoxious teenagers and idiot young adults, kick it up to 1 1/2 lbs per.
1. Your frozen Turkey should thaw in the refrigerator or cold water. Depending upon the size, don't kid yourself size does count, this could take a couple of days (thawing you pervert.. ts ts). When ready to cook, preheat the oven to 315° to 330° F, individual oven vary. I recommend using a meat thermometer, for the bird...LOLOL. Turkey is fully cooked when the thigh's internal temperature is 180° F. The thickest part of breast should read 170° F and the center of the stuffing should be 160°.
2. When it's defrosted, you'll discover STUFF inside the body cavity, LOL it belongs there DUH, it's the giblets (don't ask) from the neck cavity. Take everythingy out and rinse the whole bird and damp dry it inside and out with paper towels.
3. Before roasting, stuff the neck and body cavities loosely, if you wish (if your alive and it's warm, you'll love this part...sigh), with stuffing, dang!!. Twist the wings back to hold the neck skin in place, think of your in-laws, and return legs to tucked position if un-tucked. Woo Hoo No trussing should be necessary, but if you enjoy sewing ..HA!
4. Put the turkey, breast side up, (there is a new theory though, contrary to this tradition placing the breast down) on a flat rack in an open roasting pan about 2 inches deep, in the center of your oven. Back away Quickly.... LOL... just kidding ;^))
5. Insert the meat thermometer deep into the thickest lower part of the thigh next to the body, but do not touching the bone.
6. Baste the skin with vegetable oil frequently (it isn't really necessary, but you look so important doing it), to keep the skin from drying, and creating a beautiful brown glow... yummmmm... snicker <I :-}>
7. Everything that comes in contact with any raw meat or fish, including all utensils, sink and counter tops, (your hands too, for Palm Beach residents) should be torched... LOLOLOL ..no, no, no, just kiddin' again. Just wash or wipe down with a solution of warm soapy water with a few oz. of Household Bleach. This is a habit I hope you get used to doing, just do it!!
8. Roast you bird. Hahaha at 325° F, for approximately %$#^ minutes... hahahha ok, sheesh, 10 to 18 lbs
3 to 3-1/2 hrs, 18 to 22 lbs, 3-1/2 to 4 hrs, and 22 to 24 lbs, 4 to 4-1/2 hrs, about a half to 1 hr longer if stuffed.. Take it's temperature, like I told ya, and you'll be ok! When the skin is slightly golden, about 2/3 done, cover the top loosely with aluminum foil to prevent an explostion....yeah...REALLY. ........naw I lied, Boooo.
9. Wear an apron with your name on it or somethin cool, and stuff a towel in your waist band, if you have a waist.. Bwhahahhah, ..sorry, and frequently wipe your hands if you need it or not, and wipe you forehead when someone walks in!
Chef Carlo TIP!! Keep a beer or better, in the middle shelf of your refrigerator to keep you sane during the boring time you spend in the kitchen, because it's so simple.. but NEVER, NEVER tell anyone about it, and burn this page after reading it!!
10. When done, let the turkey stand for 15 to 20 minutes before carving. Put this masterpiece on a pre warmed oval plate that one you never use, and put pretty stuff like flowers and greens, or apples all around it like a coffin. Complain about you back, but smile bravely with that pained look you can do, as you bring it in to your waiting suckers, dear family!! Accept tips ....cash that is, NEVER TAKE ADVICE ..ha!
Freedom Pound Cake
Preheat oven at 325.
- 1 cup fat-free sour cream
- 4 lg. egg whites, whipped
- 1 tsp vanilla extract
- 1 1/2 cup unbleached flour
- 1 cup Splenda granulated sugar
- 1/4 tsp baking powder
- 1/8 tsp baking soda
1) Prepare a 9 x 5 x 3" pan with cooking spray and flour; set aside.
2) In a mixing bowl, combine sour cream, egg whites, and vanilla.
3) In another mixing bowl, combine flour, sugar, baking powder, and baking soda.
4) Mix dry ingredients with wet ingredients just until moistened.
Spread mixture into prepared pan.
Bake for 1 hour or until cake tests done.
Servings, 12
Wait until it's finished... LOLOLOL
Roasted Goose Stuffed with Caraway and Apples
1) Dress goose breast out in a baking pan.
2) In a separate mixing bowl, mix the juniper, rosemary, 3 tablespoons olive oil and vinegar and spread over the breast.
Cover and refrigerate overnight.
3) Sauté onions in the remaining oil over medium heat, and cook until transparent.
4) Add the apples, caraway and boiled potatoes and saute an additional 10 minutes, or until apples begin to soften.
Remove from heat and cool.
5) Add the bread crumbs, parsley, cloves, and egg and season with salt and pepper.
Preheat the oven to 425 degrees F.
Wipe and pat dry the marinade from the goose. Spread out on cutting board, season with salt and pepper. Lay the stuffing out evenly over the goose and roll up like a jelly roll. Truss or tie with butcher twine roast in oven for 45 to an hour. Remove when internal temperature reaches 150 degrees F. Rest 10 minutes, before carving.
STUFFINGSCornbread is popular for stuffings, especially those with a southern twist. Since great cornbread isn’t normally sold commercially (though you could use store-bought corn muffins), you’ll have to make your own. It isn’t difficult and allows you to season the bread the way you want, adding chiles, for example, if you’re doing a Southwestern-style stuffing.
Wild rice is a common base because it is so American and it evokes images of autumn. But wild rice isn’t starchy enough, so it needs something like white rice or bread to bulk it up. Other starches to consider are couscous, barley, and bulgur. Or potatoes. I made a baked potato stuffing with bacon and herbs from Garrison’s book that was quite good.
Texture comes from vegetables, fruits and nuts. Other than celery and onions, consider leeks, scallions, shallots, fennel, and mushrooms, especially exotics such as shiitakes, which give that woodsy fall taste. (Reconstituted dried mushrooms such as porcini or morels intensify the mushroom flavor.) Tart apples and cranberries provide not only texture (leave the skin on the apples) but color and seasonality. Don’t forget dried fruits too, particularly dried cranberries, cherries, dates and apricots. Pecans are the quintessential stuffing nut because they are indigenous to the Americas. They go especially well with wild rice and cranberries. Toasting nuts brings out more flavor. Though they are not true nuts, chestnuts are wonderful in stuffings.
Herbs add plenty of flavor, especially when fresh, though dried versions of thyme, rosemary and sage work pretty well. Use dried sage leaves, not powdered sage, which can be acrid. And crumble any dried herb between your fingers to release more flavor. With parsley, I prefer the more robust flat-leaf over the curly variety. (Never use dried parsley.)
Fat adds and carries flavor. It may come from pork such as pork sausage, usually bulk breakfast-style sausage, spicy sausage like kielbasa or andouille (for a Cajun-style stuffing) or bacon. Best of all is good, old-fashioned butter. Add more richness with turkey liver, ground turkey, and oysters.
The most common binder is eggs, though milk, broth, stock and other liquids can be used. (Wines and spirits such as brandy or Sherry add flavor as well as moisture.) When using liquids, add them gradually until you’ve achieved a moist, but not soggy dressing. Taste the dressing for seasoning before adding eggs. Don’t over mix the stuffing or you’ll get a pasty texture. One cup of stuffing per pound of turkey will give you enough for leftovers.
If all this still seems daunting, use the bread stuffing recipe below— a slight variation of Mom’s—as a base for innumerable variations. For example, you could make a New England style dressing by adding apples, cranberries and pork sausage. Make a chestnut dressing with roasted chestnuts and Madeira or Sherry. Or combine wild and button mushrooms and fresh thyme for a mushroom stuffing.
Stuff the turkey immediately before putting it into the oven. When baking stuffing outside the turkey, moisten it with homemade turkey stock or chicken broth. If possible, add juices from the turkey roasting pan. The United States Department of Agriculture says cooked stuffing should reach 165 degrees. If you get flummoxed on the big day, call the USDA Meat and Poultry Hotline at 800-535-4555. Maybe the operator will tell you about her mother’s bread stuffing.
Basic Bread Stuffing
1) Put a large sauté pan over medium-high heat. And 2 tablespoons of the butter, increase the heat to high and add the onion. Sauté about 10 minutes, stirring periodically, or until onions just start to turn brown. (Lower the heat, if needed, to prevent burning.) Scrape the onions into a large mixing bowl. Add another 2 tablespoons of the butter. Add the celery and cook, stirring periodically, until it just starts to turn brown. Add to the onions.
- 8 tablespoons butter
- 4 cups chopped onions, about 3 medium onions
- 2 ½ cups chopped celery, about 6 ribs
- One 14-ounce can chicken broth
- 2 pounds good quality sliced white sandwich bread
- 2 to 21/2 tablespoons chopped fresh sage or 2 to 21/2 teaspoons dried sage
- 1/4 cup chopped parsley
- 2 teaspoons salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
2) Meanwhile, put the chicken broth in a small bowl. Gently dip two slices of bread at a time into the broth. Squeeze out the excess moisture, then crumble the bread into the large mixing bowl with the cooked celery and onion. Season with the sage, parsley, salt and pepper, and toss well. Taste and adjust seasoning as desired.
3) Put the pan used for cooking the celery and onions over medium-high heat. Add half of the remaining butter. When the butter stops sizzling, add half of the stuffing. Cook, turning every few minutes with a spatula, until the bread is lightly toasted. Lower the heat if needed to prevent burning. Add to the onions and celery. Repeat with the second batch.
4) When cooled, stuff the turkey or put in a buttered casserole. Makes about 10 cups.
I have in storage half a bushel of heirloom apples - Albermarle(Newtown) pippins, which just got a rave review in the New York Times, and Roxbury Russets, chilling for Thanksgiving and Christmas. They make wonderful cooking apples. Giving a pitch here for one of my favorite "causes," heirloom fruits and vegetables.
Never would have even thought of crockpot stuffing, but it's a brilliant idea!
A Truly World Fabulous Cornbread Recipe What a way to punch up a family meal, with a world famous family recipe.. This is one of those heirloom recipes that will be copied and passed along for many additional generations to come!
Preheat oven to 350 F, and butter 9"x12" cake baking pan.
1) In a bowl, beat egg yokes, honey, sugar, and cooled butter.
2) Blend in flour which has been sifted with corn meal, salt, baking powder, slowly add milk.
3) In a separate bowl, beat egg whites until stiff, then fold into batter.
Pour blended batter into buttered pan, and bake at 350 F for 35 minutes.
Remove from oven, and cool on rack.
Tip: Test with toothpick until it exits clean.
TENDERLOIN OF BEEF WELLINGTONSome say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1800's.
1) In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.
- 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature
- 3/4 pound mushrooms, chopped fine
- 2 1/2 tablespoons unsalted butter
- 1/2 pound pâté de foie gras (available at specialty foods shops) at room temperature
- 1 pound puff paste or thawed frozen puff pastry (phyllo) plus additional for garnish if desired
- 1 large egg white beaten an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
- 1/2 cup Sercial* Madeira wine
- 2 teaspoons arrowroot dissolved in 1 teaspoon cold water
- 1/2 cup beef broth
- 2 tablespoons finely chopped black truffles (available at specialty food shops) if desired
- watercress for garnish if desired
2) In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras.
3) On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. 4) Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours.
5) Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through.
Let the fillet stand for 15 minutes.In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.
Serves 8
*The Sercial is the last of the grapes to be harvested in September, it produces the driest Madeira Wines.
What is the secret to sharpening quality knives. I can sharpen the Chicago Cuttlery fine but the Five Star Henckels eludes me.
Oops. You remembered my little, er, witticism. Beef Wellington sounds great - we'll try it at Christmas, I think. We'll be at my mom's for Thanksgiving this year, and I don't think she'll want to be making Wellington - she's not overly fond of cooking. BTW, isn't pâté de foie gras goos liver? If so, I won't be able to use it. That life insurance thing, you know. I've seen other types of pate, made with pork. Would it be OK to substitute?
YIKES.. it's goose or sometimes even duck Yes indeedy, I'm out to get him too...LOLOLOL You can use Beef paste, or Liverwurst instead, and no one but Hubby will know the difference.. sorry.. :(
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