Posted on 11/21/2006 9:56:19 PM PST by carlo3b
There is supposed to be a funny video on youtube (but I can't play it on my pc) of a woman trying to cook an *enormous* turkey like that which she drops on the floor *and hilarity ensues.*
I saw it on TV this morning. I think it's a commercial for Jenny-O, a turkey brand here, but is based on a true Thanksgiving war story, as are several more of its commercials.
bump later read
That's how I make my white clam sauce for linguini - with those little butter/flour balls.
I used to be real industrious and kept lots of them made to use on a moment's notice, but got out of the practice of doing so.
Trim sprouts and slice in half the long way. Place cut side down in nonstick frying pan with equal parts of butter and extra virgin olive oil.cook on med high until the cut side starts to color. Turn the sprouts, add salt and pepper and some cream sherry or madira, cover and simmer till tender.
If you don't love them prepared this way, I'll give you your money back.
Brussel Sprouts with Shallots and Mustard
4 teaspoons mustard seeds
2 1/2 pounds small brussels sprouts, trimmed and cut in half
1/4 cup (1/2 stick) butter
6 large shallots, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon cream
2 teaspoons Dijon mustard
Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.
Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 6 minutes OR steam. Drain.
Melt butter in large skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, cream and mustard seeds; toss to blend. Season with salt and pepper and serve.
1 quart of cold water
1/2 cup Diamond Crystal kosher salt OR
1/3 cup Morton kosher salt OR
1/4 cup table salt
I use Morton kosher just because that is what is available where I live.
1/2 cup white sugar
Amount of brine:
1 quart per pound of meat
Time:
1 hour per pound but not less than 30 minutes and not more than 8 hours.
That's the basics. I have thrown into the brine whatever herbs I felt like, or none at all. If you want a crisp skin on whatever meat you are brining, brine the day before you are going to cook. The night before you are going to cook take the meat out of the brine. Place the meat on a rack over a pan and place in the refigerator. This will allow the meat to "air dry" which will give you a crisp skin.
Now that I've gone through all that - this year we decided to try something different :-). 23 pound turkey brined with apple cider and salt. Will know tomorrow if that was a good idea!
Bleu Cheese dressing? No, that would be between 1 and 2.
???
My favorite thread! Thank you, Carlo!!!
I brined four 15 lb. turkeys with apple cider and sea salt. Just finished roasting them, sliced them, covered them with broth to reheat tomorrow for my 32 guests. They smelled divine and taste even better. You will be pleased.
Thanks for the feedback RR. We had some frozen cider from last years pressing so we figured what the heck, worth a try.
Thanks for the tip, I will look for Hendrick's Gin. In the summertime I love gin & tonic with a splash of ginger syrup.
Can't have too many - but, none can measure up to carlo's - Too bad, (for us) he is cruising.
Maybe he can jump online while the thread is active.
Thank you Carlo, and a Happy Thanksgiving to you as well.
I didn't even buy a turkey this year. After I invite the entire clan over, I'm going to skip the details and just burn down the deck with a turkey fryer. It'll be a Thanksgiving to remember!
Reading about your Italian American childhood brought tears to my eyes as I am a second generation Italian-American who grew up in the 40's and 50's in New Jersey and now reside in Southern California.
When my grandmother died years ago, Sundays and holidays began to change. Family gatherings were fewer and something seemed to be missing, although we would sometime get together at my Mother's house. Unfortunately, all the wonderful tradition is gone now as the few of my Italian-American relatives who remain still live in New Jersey but did not continue the family holiday traditions.
Thank you for sharing your family's traditions as it brought back such wonderful memories of my childhood.
KJ
Katherine
It really is good!
Oh good, thank you Maven, that is exactly what I was looking for.
Your recipes really give me ideas,I Love Thanksgiving...It helps me prepare for the awful foolishness that Nov.24 starts.
Happy Thanksgiving And MERRY CHRISTMAS! to you my friend!
And your recipes are wonderful.
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