Sunday, November 29, 2009
THANKSGIVING LEFTOVERS
Thanksgiving leftovers are as much a part of the holiday tradition as the feast itself. Every year I save the carcass of our turkey just so I can make up a big pot of yummy Turkey Carcass Soup. It is very easy to make, give it a try and just enjoy and get ready for the biggest Holiday Season of the year.
TURKEY CARCASS SOUP
Simmer carcass in 6 cups water for 2 to 3 hours,
1 lg. chopped onion
3 celery stalks diced
2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. poultry seasoning
2/3 c. raw rice
1 pkg. *frozen mixed vegetables
When carcass is cool enough, take all the meat off the bones and discard bones.
Skim off any fat. Add all other ingredients and simmer until rice and vegetables are done.
*Use or add any fresh vegetables your family enjoy or you have on hand.
1 lg. chopped onion
3 celery stalks diced
2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. poultry seasoning
2/3 c. raw rice
1 pkg. *frozen mixed vegetables
When carcass is cool enough, take all the meat off the bones and discard bones.
Skim off any fat. Add all other ingredients and simmer until rice and vegetables are done.
*Use or add any fresh vegetables your family enjoy or you have on hand.
Wednesday, November 25, 2009
HAPPY THANKSGIVING
Everyone have a great Thanksgiving Dinner and be thankful because this is the day that the LORD has made.
I am thankful for my family, my health, my friends, a roof over my head and to be surrounded by my love ones during this Holiday Season.
I am thankful for my family, my health, my friends, a roof over my head and to be surrounded by my love ones during this Holiday Season.
Sweet Potato Pie
Ingredients:
3 - Frozen Unbaked 8” Or 9” Single Crust Pie Shells
4 - Pounds Uncooked And Unpeeled Sweet Potatoes
1/2 - Cup (1 Stick) Butter
2 - Cups Sugar
3 - Large Eggs
2 - Cups *Evaporated Milk or Whole Milk
1 - Tablespoon Vanilla Extract
1/4 - Teaspoon Salt
1/2 - Teaspoon cinnamon
Preparation:
Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don't
want them to fall apart. Let the potatoes cool and then peel them.
Blend your sweet potatoes in a large mixing bowl with a blender to remove strings,
repeat this three our four until you have remove just about all the strings
Next cream the softened butter with sugars. Add to the blended sweet potatoes
and continue to mix while adding the eggs one at a time. Finally, add your milk,
vanilla extract, cinnamon and salt and mix thoroughly.
Finally, pour mixture evenly into your three frozen unbaked pie shells. Bake for
1 hour and 30 minutes at 350 degrees on your center oven rake.
Tip:
*I use Carnation Evaporated Milk
3 - Frozen Unbaked 8” Or 9” Single Crust Pie Shells
4 - Pounds Uncooked And Unpeeled Sweet Potatoes
1/2 - Cup (1 Stick) Butter
2 - Cups Sugar
3 - Large Eggs
2 - Cups *Evaporated Milk or Whole Milk
1 - Tablespoon Vanilla Extract
1/4 - Teaspoon Salt
1/2 - Teaspoon cinnamon
Preparation:
Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don't
want them to fall apart. Let the potatoes cool and then peel them.
Blend your sweet potatoes in a large mixing bowl with a blender to remove strings,
repeat this three our four until you have remove just about all the strings
Next cream the softened butter with sugars. Add to the blended sweet potatoes
and continue to mix while adding the eggs one at a time. Finally, add your milk,
vanilla extract, cinnamon and salt and mix thoroughly.
Finally, pour mixture evenly into your three frozen unbaked pie shells. Bake for
1 hour and 30 minutes at 350 degrees on your center oven rake.
Tip:
*I use Carnation Evaporated Milk
THANKSGIVNG THE DESSERT
A Thanksgiving Dinner seems to be incomplete without a lip-smacking dessert. To complete Thanksgiving Dinner we must have a great dessert here is my recipe for my grandmother famous SWEET POTATO PIE.
Tuesday, November 24, 2009
STUFFING VS DRESSING
I like to know what your family call it. It's always dressing in my family whether it's cooked in or out of the bird. Some say that a lots of working class people (African American) have the tendency to say dressing but whatever you call it, it's my favorite part of the meal. Let's hear what your family call it, this should be fun I will give a gift to one lucky person just for commenting. I will have one of my grand baby pick a name at 6:00 pm East Coast time on BLACK FRIDAY and post your name, all you have to do is sent me your information and I will sent it out with Monday mail (11/30/09).
CORNBREAD GIBLET DRESSING
Ingredients:
3/4 pound Chicken Giblets, *cooked and chopped
1 (9 x 13) **cornbread, already baked
3 stalks celery, finely chopped
1 cup onion, chopped
3/4 cup bell pepper chopped
1/4 c. butter
1/4 tsp. poultry seasoning
1 or 11/2 tbsp. sage, to taste
Salt, and pepper to taste
2-4 cups giblet juice
Directions
Saute onion, celery and bell pepper in the butter until done but not brown,
Crumble cornbread in a large bowl. Add celery,onions, bell pepper, giblets and
poultry seasoning. Add giblet juice gradually. In between adding giblet juice, add sage and salt and pepper to taste, continue adding juice until cornbread is very moist. Bake in a 9 x 13 pan at 375 degrees until top is golden brown. This recipe can be stuff into bird.
*Boil the Chicken giblet (gizzards) in a saucepan on high heat with about a quart of water, add one celery stalk cut up, one medium onion cut up, one teaspoon salt. Reduce heat to low; cover and simmer for 1 to 2 hours or until tender. Discard celery and onion, and coarsely chop giblets. Reserve 4 cups of liquid.
**If you use a corn bread mix, don't use Jeffy or any mix that has sugar and add an extra egg to your corn bread mix.
3/4 pound Chicken Giblets, *cooked and chopped
1 (9 x 13) **cornbread, already baked
3 stalks celery, finely chopped
1 cup onion, chopped
3/4 cup bell pepper chopped
1/4 c. butter
1/4 tsp. poultry seasoning
1 or 11/2 tbsp. sage, to taste
Salt, and pepper to taste
2-4 cups giblet juice
Directions
Saute onion, celery and bell pepper in the butter until done but not brown,
Crumble cornbread in a large bowl. Add celery,onions, bell pepper, giblets and
poultry seasoning. Add giblet juice gradually. In between adding giblet juice, add sage and salt and pepper to taste, continue adding juice until cornbread is very moist. Bake in a 9 x 13 pan at 375 degrees until top is golden brown. This recipe can be stuff into bird.
*Boil the Chicken giblet (gizzards) in a saucepan on high heat with about a quart of water, add one celery stalk cut up, one medium onion cut up, one teaspoon salt. Reduce heat to low; cover and simmer for 1 to 2 hours or until tender. Discard celery and onion, and coarsely chop giblets. Reserve 4 cups of liquid.
**If you use a corn bread mix, don't use Jeffy or any mix that has sugar and add an extra egg to your corn bread mix.
WHAT'S COOKIN'
Today I am featuring another family traditional Thanksgiving Dinner recipe, without this side dish it not Thanksgiving. The DRESSING or STUFFING, whatever you call it, it's my favorite part of the meal.
Monday, November 23, 2009
WHAT'S COOKIN'
Today I am featuring another family traditional Thanksgiving Dinner recipe, the starch side dishes featuring MAC AND CHEESE, this is my niece favorite
MACARONI AND CHEESE
Ingredients:
5 cups cooked elbow macaroni (approx 4 cups uncooked)
4 tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups whole milk (lowfat milk alters the texture!)
2 cups shredded sharp cheddar cheese
4 cups shredded cheddar cheese
paprika
Boil your macaroni according to package instructions. Do not overcook it. Drain macaroni in strainer.
Place macaroni, butter, salt,
pepper, 1 cup sharp cheese, cheddar cheese in casserole dish.
Mix eggs and milk in a bowl and then gently stir into mixture. Sprinkle with paprika
Cover everything with aluminum foil and cook for 45 minutes at 350 degrees.
Uncover and add extra cup of sharp cheddar cheese across the top. Bake uncovered until it turn golden brown about 15 minutes.
5 cups cooked elbow macaroni (approx 4 cups uncooked)
4 tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups whole milk (lowfat milk alters the texture!)
2 cups shredded sharp cheddar cheese
4 cups shredded cheddar cheese
paprika
Boil your macaroni according to package instructions. Do not overcook it. Drain macaroni in strainer.
Place macaroni, butter, salt,
pepper, 1 cup sharp cheese, cheddar cheese in casserole dish.
Mix eggs and milk in a bowl and then gently stir into mixture. Sprinkle with paprika
Cover everything with aluminum foil and cook for 45 minutes at 350 degrees.
Uncover and add extra cup of sharp cheddar cheese across the top. Bake uncovered until it turn golden brown about 15 minutes.
Sunday, November 22, 2009
COLLARD GREENS
Ingredients
11/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
5 bunches collard greens - rinsed, trimmed and chopped (4 bags of *pre-washed greens
2-3 cups water (just to cover the meat)
5 cups chicken stock or (low sodium chicken stock in the can or cartons)
2 tablespoons minced garlic
1 onion coarsely chopped
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper, or to taste
Preparation:
In an extra large pot, bring ham hocks and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour.
Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure approximately 3 or 4 times to ensure they are clean and free of sand, grit and insects. Cut out the thickest part of stems that runs down the center and coarsely chop the greens.
Increase the heat under the hocks to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.
Stir in the broth, garlic, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover. Cook, stirring occasionally about 2 hour or until the greens are tender. When done taste and adjust **seasoning.
Remove ham hocks and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.
*wash your pre-washed greens just one time (yes they need to be wash).
** If it need a little salt, this is the time to add the salt.
11/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
5 bunches collard greens - rinsed, trimmed and chopped (4 bags of *pre-washed greens
2-3 cups water (just to cover the meat)
5 cups chicken stock or (low sodium chicken stock in the can or cartons)
2 tablespoons minced garlic
1 onion coarsely chopped
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper, or to taste
Preparation:
In an extra large pot, bring ham hocks and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour.
Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure approximately 3 or 4 times to ensure they are clean and free of sand, grit and insects. Cut out the thickest part of stems that runs down the center and coarsely chop the greens.
Increase the heat under the hocks to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.
Stir in the broth, garlic, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover. Cook, stirring occasionally about 2 hour or until the greens are tender. When done taste and adjust **seasoning.
Remove ham hocks and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.
*wash your pre-washed greens just one time (yes they need to be wash).
** If it need a little salt, this is the time to add the salt.
STRING BEANS AND POTATOES
Ingredients
2 pounds green beans, cleaned and *snapped or 2 (14.5 ounce) cans cut green beans, drained)
1/4-1/2 pound thinly sliced ham
10 small **red potatoes, peeled and cubed
1 large onion, coarsely chopped
water
salt and pepper to taste
4 tablespoons unsalted butter
Preparation:
Place the ham slices in a large pot. Add about 3 cups of water. Bring to a boil, then reduce heat, cover and simmer until ham is tender.Remove ham from pot and cut into small pieces.
Return to the pot and add the beans, potatoes and onions. Season with pepper. Add a bit more water if needed, but not too much. Bring back to a boil, then reduce heat, cover and simmer until beans are very tender, about 1 hour. (Cooking time will depend on the age of the beans.)
Taste the beans and add salt if needed but, since country ham is very salty, additional salt will probably not be necessary.
If there appears to be too much broth, cook on high without the cover until some of the moisture evaporates. Add butter to beans and stir until melted; replace lid and cook an additional 10 minutes. This will keep, covered, over low heat until serving.
Notes: If you use country ham it is a little salty.
* any boiling potatoes will work, Yukon Gold are great also.
**snap off the ends and discard them, an any diseased or browny parts.
snap them in half and wash
2 pounds green beans, cleaned and *snapped or 2 (14.5 ounce) cans cut green beans, drained)
1/4-1/2 pound thinly sliced ham
10 small **red potatoes, peeled and cubed
1 large onion, coarsely chopped
water
salt and pepper to taste
4 tablespoons unsalted butter
Preparation:
Place the ham slices in a large pot. Add about 3 cups of water. Bring to a boil, then reduce heat, cover and simmer until ham is tender.Remove ham from pot and cut into small pieces.
Return to the pot and add the beans, potatoes and onions. Season with pepper. Add a bit more water if needed, but not too much. Bring back to a boil, then reduce heat, cover and simmer until beans are very tender, about 1 hour. (Cooking time will depend on the age of the beans.)
Taste the beans and add salt if needed but, since country ham is very salty, additional salt will probably not be necessary.
If there appears to be too much broth, cook on high without the cover until some of the moisture evaporates. Add butter to beans and stir until melted; replace lid and cook an additional 10 minutes. This will keep, covered, over low heat until serving.
Notes: If you use country ham it is a little salty.
* any boiling potatoes will work, Yukon Gold are great also.
**snap off the ends and discard them, an any diseased or browny parts.
snap them in half and wash
Green Bean Casserole
1 (10 3/4-ounce) can Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's French Fried Onions
1. Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-quart casserole.
2. Bake at 350°F (175°C) for 25 minutes or until hot.
3. Stir. Sprinkle with remaining onions. Bake 5 minutes.
Makes 6 servings
TIP: Use 1 (16 to 20-ounce) bag frozen green beans, 2 (9-ounce) packages frozen green beans, 2 (about 16-ounce) cans green beans or about 1 1/2 pounds fresh green beans for this recipe.
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's French Fried Onions
1. Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-quart casserole.
2. Bake at 350°F (175°C) for 25 minutes or until hot.
3. Stir. Sprinkle with remaining onions. Bake 5 minutes.
Makes 6 servings
TIP: Use 1 (16 to 20-ounce) bag frozen green beans, 2 (9-ounce) packages frozen green beans, 2 (about 16-ounce) cans green beans or about 1 1/2 pounds fresh green beans for this recipe.
WHATS COOKIN'
Today I am featuring my family traditional Thanksgiving Dinner recipe for our vegetable side dishes featuring fresh greens and string beans and a traditional Green Bean casserole for my daughter it her favorite.
Saturday, November 21, 2009
CANDIED YAMS
Ingredients:
5 pounds yams (or sweet potatoes), peeled and cut to large bite-sized pieces
3 teaspoon ground cinnamon
2 cups granulated sugar
2 teaspoon vanilla extract
1/2 cup butter
1 teaspoon lemon juice
DO NOT ADD WATER
Directions
In a large pot over medium heat, place potatoes. Top with butter, cinnamon, vanilla,lemon juice and sugar, cover and simmer, for 35 to 45 minutes until tender. Gentle stir throughout cooking, until mixture is thick and syrupy. Mixture will thicken slightly as it cools. Remove from heat and serve warm.
Tip:
If sauce looks very liquid, removed the potatoes, as they are fully cooked, and simmered the remaining liquid with the cover removed until it caramelized and then poured it back over the potatoes.
DO NOT ADD WATER
5 pounds yams (or sweet potatoes), peeled and cut to large bite-sized pieces
3 teaspoon ground cinnamon
2 cups granulated sugar
2 teaspoon vanilla extract
1/2 cup butter
1 teaspoon lemon juice
DO NOT ADD WATER
Directions
In a large pot over medium heat, place potatoes. Top with butter, cinnamon, vanilla,lemon juice and sugar, cover and simmer, for 35 to 45 minutes until tender. Gentle stir throughout cooking, until mixture is thick and syrupy. Mixture will thicken slightly as it cools. Remove from heat and serve warm.
Tip:
If sauce looks very liquid, removed the potatoes, as they are fully cooked, and simmered the remaining liquid with the cover removed until it caramelized and then poured it back over the potatoes.
DO NOT ADD WATER
Friday, November 20, 2009
Let's get COOKIN'
The side dish for your Thanksgiving Dinner. I hope you will try and enjoy some of my family favorite recipes.
This year the candied yams recipe is predicted to be the top side dish this holiday season, according to a Black Homeowner News poll. Yams are slowly becoming more common in US markets, the yam is a popular vegetable in Latin American and Caribbean markets, with over 150 varieties available worldwide. Yam are excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid. My first side for Thanksgiving Dinner will be my grandmothers famous candied yams
Sweet Potatoes or Yams is the question????????????
The true yam is a tropical vine (Dioscorea batatas) and is not even distantly related to the sweet potato.
Yams contain more natural sugar than sweet potatoes and have a higher moisture content and are generally sweeter than the sweet potato. The yam tuber has a brown or black skin which resembles the bark of a tree. The yams are darker-skinned and has a thicker, dark orange to reddish skin with a purple or red flesh, depending on the variety.
Sweet Potatoes are yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato.
When buying yams or sweet potatoes, choose firm ones with no cracks or bruises. The flavor of raw potatoes might be altered if they're kept in a refrigerator. They should last for two weeks or more if stored in a cool, dark, well-ventilated place and handled with care. If the temperature is too warm -- above 60° F. -- they'll sprout sooner or become woody. Once cooked, sweet potatoes can be stored for up to 1 week in the refrigerator. Like potatoes.
This year the candied yams recipe is predicted to be the top side dish this holiday season, according to a Black Homeowner News poll. Yams are slowly becoming more common in US markets, the yam is a popular vegetable in Latin American and Caribbean markets, with over 150 varieties available worldwide. Yam are excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid. My first side for Thanksgiving Dinner will be my grandmothers famous candied yams
Sweet Potatoes or Yams is the question????????????
The true yam is a tropical vine (Dioscorea batatas) and is not even distantly related to the sweet potato.
Yams contain more natural sugar than sweet potatoes and have a higher moisture content and are generally sweeter than the sweet potato. The yam tuber has a brown or black skin which resembles the bark of a tree. The yams are darker-skinned and has a thicker, dark orange to reddish skin with a purple or red flesh, depending on the variety.
Sweet Potatoes are yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato.
When buying yams or sweet potatoes, choose firm ones with no cracks or bruises. The flavor of raw potatoes might be altered if they're kept in a refrigerator. They should last for two weeks or more if stored in a cool, dark, well-ventilated place and handled with care. If the temperature is too warm -- above 60° F. -- they'll sprout sooner or become woody. Once cooked, sweet potatoes can be stored for up to 1 week in the refrigerator. Like potatoes.
Monday, November 16, 2009
ROAST TURKEY
Ingredients
1 (12 to 14 pound) turkey
Kosher salt
Freshly ground black pepper
1 medium onions
2 celery stalks
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, or sage
1 bay leaves
Special equipment: large roasting pan, pastry brush or bulb baster, instant-read thermometer
Directions
Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
1.Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
2. Pat turkey dry from all moisture. Place the bird on a v-shaped roasting rack salt and pepper
the cavity.
3. Slice the onions, and chop celery, Stuff all inside the turkey along with some of the herbs and 1 bay leaf. Pin the wings behind the turkey.
4.Turn the turkey breast side down, and season with salt and pepper. Tie the legs with butcher twine, and place in *roasting pan.
Take 1/2 of the softened butter and liberally massage turkey, being sure to cover the entire birds, breast and thighs.
5.Tent turkey with aluminum foil place turkey in preheated oven, after 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings, cover loosely with the foil tent. Bake until the skin is a light golden color, **roast for 3 ½ to 4 hours. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.
6.Allow turkey to rest for at l5 minutes before carving (or removing stuffing if stuffed)
*Use a shallow roasting pan
** Bake 20 minutes for each pound
.
1 (12 to 14 pound) turkey
Kosher salt
Freshly ground black pepper
1 medium onions
2 celery stalks
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, or sage
1 bay leaves
Special equipment: large roasting pan, pastry brush or bulb baster, instant-read thermometer
Directions
Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
1.Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
2. Pat turkey dry from all moisture. Place the bird on a v-shaped roasting rack salt and pepper
the cavity.
3. Slice the onions, and chop celery, Stuff all inside the turkey along with some of the herbs and 1 bay leaf. Pin the wings behind the turkey.
4.Turn the turkey breast side down, and season with salt and pepper. Tie the legs with butcher twine, and place in *roasting pan.
Take 1/2 of the softened butter and liberally massage turkey, being sure to cover the entire birds, breast and thighs.
5.Tent turkey with aluminum foil place turkey in preheated oven, after 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings, cover loosely with the foil tent. Bake until the skin is a light golden color, **roast for 3 ½ to 4 hours. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.
6.Allow turkey to rest for at l5 minutes before carving (or removing stuffing if stuffed)
*Use a shallow roasting pan
** Bake 20 minutes for each pound
.
ROASTING YOUR TURKEY
Do you know that a "frozen" turkey is fresher than a so called "fresh" turkey?
I always buy a frozen turkey because the so called fresh turkeys can sit in your store for days uncooked. The frozen turkey have been frozen immediately upon preparation.
Let's get Roasting!
Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on a v-shaped roasting rack, breast-side down and pat dry with paper towels,use a shallow roasting pan (If you use a deep roasting pan, you wind up steaming the meat). To prevent the meat from drying out, loosely cover with a thick sheet of aluminum foil, butter on on the inside to prevent sticking. The last hour or so,remove the foil and turn the turkey to brown the breast.
Baste, baste, baste.
Don't rely on the little plastic thermometer in some turkeys to pop out. If you wait for it, the turkey will overcook. Instead stick an instant read thermometer several inches down through the skin between the thigh and the breast so the tip ends up about an inch above the joint. The turkey is ready when the thermometer reads 165 degrees F. If you are not prepared to use a meat thermometer to measure the internal temperature of the turkey and the stuffing in the bird, that is okay but the stuffing should be cooked outside the turkey," I alway cook my stuffing outside of the turkey".
Let the cooked turkey "rest" after it have been removed from the oven. While the turkey cooks, the juices are forced away from the heat to the middle of the turkey. Cover loosely with the aluminum foil and let rest for 20 to 30 minutes after it is removed from the oven. This allows the juices to redistribute throughout the turkey. A moist turkey is easier to carve.
If you need your oven to reheat or cook side dishes, it's better to serve the turkey at room temperature with hot gravy than to reheat it. Reheating dries out the meat. The interior of a large turkey will stay quite hot for at least an hour.
I always buy a frozen turkey because the so called fresh turkeys can sit in your store for days uncooked. The frozen turkey have been frozen immediately upon preparation.
Let's get Roasting!
Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on a v-shaped roasting rack, breast-side down and pat dry with paper towels,use a shallow roasting pan (If you use a deep roasting pan, you wind up steaming the meat). To prevent the meat from drying out, loosely cover with a thick sheet of aluminum foil, butter on on the inside to prevent sticking. The last hour or so,remove the foil and turn the turkey to brown the breast.
Baste, baste, baste.
Don't rely on the little plastic thermometer in some turkeys to pop out. If you wait for it, the turkey will overcook. Instead stick an instant read thermometer several inches down through the skin between the thigh and the breast so the tip ends up about an inch above the joint. The turkey is ready when the thermometer reads 165 degrees F. If you are not prepared to use a meat thermometer to measure the internal temperature of the turkey and the stuffing in the bird, that is okay but the stuffing should be cooked outside the turkey," I alway cook my stuffing outside of the turkey".
Let the cooked turkey "rest" after it have been removed from the oven. While the turkey cooks, the juices are forced away from the heat to the middle of the turkey. Cover loosely with the aluminum foil and let rest for 20 to 30 minutes after it is removed from the oven. This allows the juices to redistribute throughout the turkey. A moist turkey is easier to carve.
If you need your oven to reheat or cook side dishes, it's better to serve the turkey at room temperature with hot gravy than to reheat it. Reheating dries out the meat. The interior of a large turkey will stay quite hot for at least an hour.
Saturday, November 14, 2009
ULTIMATE BRINE FOR TURKEY
This is the brine recipe my sister makes every year for her holiday turkey, give it a try.
1 1/2 cups, Kosher salt*
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not white pith)
[optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage]
Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.
Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.** Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).
Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual. [See note under “basic technique” for extra step to get crispiest skin.]
* Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt).
**Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).
1 1/2 cups, Kosher salt*
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not white pith)
[optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage]
Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.
Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.** Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).
Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual. [See note under “basic technique” for extra step to get crispiest skin.]
* Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt).
**Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).
BRINING YOUR TURKEY
To get a flavorful turkey, you must start with a brine. Brining adds moisture and flavor to the turkey and helps to keep it from drying out
Supplies: To properly brine a turkey you need to start the night before you plan to cook. You will need a container large enough to hold your turkey and enough brine to cover it. You'll also need *Kosher salt, water, sugar, and enough room to refrigerate it. A large stainless steel stock pot or even a 5 gallon clean plastic bucket would make excellent containers. Whatever container you choose the turkey needs to have enough room to be turned so it should be big. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food safe sealable bags that are great for brining.
Turkey: Now let's get to the turkey. Wash the bird, inside and out, in cool running water, completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. A fresh turkey works best, but a completely thawed, previously frozen turkey will work just as well.
Brine Ingredients: To make the brine, mix 1 cup of Kosher salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim. Add up to 1 cup of sugar per gallon of brine, then bring the whole thing to a boil for 5 minutes to blend flavors. Make sure that the salt and sugar is completely dissolved. Be sure to allow it to cool before immersing the turkey.
Set-up: Place the turkey in a bucket or pot (plastic, stainless steel or enamel – not aluminum or other “reactive” metal) pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. Cover the pot and refrigerate for 6 hours - or up to 24 hours
Keep it Cool!: Don't have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey and makes a good container for your turkey and brine. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey. If the weather is warm fill a a zip top bag with ice. Place this in the cooler with the turkey and brine and it will hold down the temperature during the brining process.
Rinsing: When you are ready to start cooking your turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out. pat dry with paper towels, and roast as usual. Safely discard the brine.
Brining makes an exceptionally moist and juicy (but not watery) turkey. This is way I have the Perfect Turkey year after year, just follow my steps and you will to.
* Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt).
Tips: After rinsing your turkey, allow the turkey to stand, refrigerated, for 6 hours or overnight. This resting period has the added advantage of evening the degree of brininess throughout the meat (it will be less salty on the surface of the meat, more evenly brined throughout), and resting produces a slightly more tender result.
If salt is a concern (the entire turkey will absorb only 10-15% of the brine)
Supplies: To properly brine a turkey you need to start the night before you plan to cook. You will need a container large enough to hold your turkey and enough brine to cover it. You'll also need *Kosher salt, water, sugar, and enough room to refrigerate it. A large stainless steel stock pot or even a 5 gallon clean plastic bucket would make excellent containers. Whatever container you choose the turkey needs to have enough room to be turned so it should be big. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food safe sealable bags that are great for brining.
Turkey: Now let's get to the turkey. Wash the bird, inside and out, in cool running water, completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. A fresh turkey works best, but a completely thawed, previously frozen turkey will work just as well.
Brine Ingredients: To make the brine, mix 1 cup of Kosher salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim. Add up to 1 cup of sugar per gallon of brine, then bring the whole thing to a boil for 5 minutes to blend flavors. Make sure that the salt and sugar is completely dissolved. Be sure to allow it to cool before immersing the turkey.
Set-up: Place the turkey in a bucket or pot (plastic, stainless steel or enamel – not aluminum or other “reactive” metal) pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. Cover the pot and refrigerate for 6 hours - or up to 24 hours
Keep it Cool!: Don't have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey and makes a good container for your turkey and brine. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey. If the weather is warm fill a a zip top bag with ice. Place this in the cooler with the turkey and brine and it will hold down the temperature during the brining process.
Rinsing: When you are ready to start cooking your turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out. pat dry with paper towels, and roast as usual. Safely discard the brine.
Brining makes an exceptionally moist and juicy (but not watery) turkey. This is way I have the Perfect Turkey year after year, just follow my steps and you will to.
* Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt).
Tips: After rinsing your turkey, allow the turkey to stand, refrigerated, for 6 hours or overnight. This resting period has the added advantage of evening the degree of brininess throughout the meat (it will be less salty on the surface of the meat, more evenly brined throughout), and resting produces a slightly more tender result.
If salt is a concern (the entire turkey will absorb only 10-15% of the brine)
Friday, November 13, 2009
TURKEY TALK
Let's get started preparing the perfect Thanksgiving Turkey
How Much to Buy
Buy 1 pound per serving when buying a bird 12 pounds or less. Buy 3/4 pound per serving if a bird is more than 12 pounds.
Buying Fresh Turkey
Fresh turkey is highly perishable. Buy fresh turkey just one or two days before you plan to cook it. Prestuffed fresh turkeys aren't recommended because you have no way of knowing if sanitary methods were followed when the bird was stuffed.
Buying Frozen Turkey
Choose one that's solidly frozen, has no damage to the package, and no pockets of frost under the wrap.
Thawing Frozen Turkey
To thaw in the fridge, place the bird on a tray and allow 24 hours thawing time for every 5 pounds (3 to 4 days). You can also thaw in cold water, allowing 30 minutes thawing time per pound. Be sure to change the water every 30 minutes.
How Much to Buy
Buy 1 pound per serving when buying a bird 12 pounds or less. Buy 3/4 pound per serving if a bird is more than 12 pounds.
Buying Fresh Turkey
Fresh turkey is highly perishable. Buy fresh turkey just one or two days before you plan to cook it. Prestuffed fresh turkeys aren't recommended because you have no way of knowing if sanitary methods were followed when the bird was stuffed.
Buying Frozen Turkey
Choose one that's solidly frozen, has no damage to the package, and no pockets of frost under the wrap.
Thawing Frozen Turkey
To thaw in the fridge, place the bird on a tray and allow 24 hours thawing time for every 5 pounds (3 to 4 days). You can also thaw in cold water, allowing 30 minutes thawing time per pound. Be sure to change the water every 30 minutes.
Thursday, November 12, 2009
HISTORY OF THANKSGIVING
Thanksgiving is the day America sets aside for family and friend for remembrance. It’s a day of turkey and pumpkin pie but if it was not for a persistent female magazine editor, we may not have the day to celebrate today. It was Sarah Josepha Hale who really pushed hard for a permanent national Thanksgiving celebration.
Most stories of Thanksgiving history start with the harvest celebration of the pilgrims and the Indians that took place in Plymouth, Massachusetts, in the autumn of 1621. The next ‘thanksgiving’ celebration did not occur until 1623.
In 1668 the Plymouth General Court tried to bring some order to the celebration by declaring November 25th to be Thanksgiving. It was a proclamation that only lasted within the colony for five years.
The first national celebration of Thanksgiving occurred in 1777. This one-time only event occurred at this time also as a way to celebrate the American defeat of the British at Saratoga.
In 1789 George Washington made the first Presidential proclamation declaring Thanksgiving a national event. The first Thanksgiving held under this proclamation occurred on November 26 of that year. The pattern was set.
When Thomas Jefferson’s was President, he decided against the idea of Thanksgiving. At this time, many were against the idea of taking a day to honor the hard times of a few pilgrims. And so it went for nearly sixty years, until Sarah Josepha Hale came to bat.
Sarah Josepha Hale was a magazine editor, Hale wrote strong editorials in many of the popular magazines of the time she also wrote letters to anyone and everyone (including Presidents, Governors, Congress members and others) who might help her cause. She was concerned with her belief that the country needed to set aside a day to give thanks ‘unto him from who all blessings flow’.
Finally she struck the right chord with Abraham Lincoln and in 1863, Hale saw her dream realized as the President declared the last Thursday of November as a national day of Thanksgiving.
During Roosevelt’s administration, in 1941, Congress declared the fourth Thursday in November to be the legal Holiday known as Thanksgiving.
Most stories of Thanksgiving history start with the harvest celebration of the pilgrims and the Indians that took place in Plymouth, Massachusetts, in the autumn of 1621. The next ‘thanksgiving’ celebration did not occur until 1623.
In 1668 the Plymouth General Court tried to bring some order to the celebration by declaring November 25th to be Thanksgiving. It was a proclamation that only lasted within the colony for five years.
The first national celebration of Thanksgiving occurred in 1777. This one-time only event occurred at this time also as a way to celebrate the American defeat of the British at Saratoga.
In 1789 George Washington made the first Presidential proclamation declaring Thanksgiving a national event. The first Thanksgiving held under this proclamation occurred on November 26 of that year. The pattern was set.
When Thomas Jefferson’s was President, he decided against the idea of Thanksgiving. At this time, many were against the idea of taking a day to honor the hard times of a few pilgrims. And so it went for nearly sixty years, until Sarah Josepha Hale came to bat.
Sarah Josepha Hale was a magazine editor, Hale wrote strong editorials in many of the popular magazines of the time she also wrote letters to anyone and everyone (including Presidents, Governors, Congress members and others) who might help her cause. She was concerned with her belief that the country needed to set aside a day to give thanks ‘unto him from who all blessings flow’.
Finally she struck the right chord with Abraham Lincoln and in 1863, Hale saw her dream realized as the President declared the last Thursday of November as a national day of Thanksgiving.
During Roosevelt’s administration, in 1941, Congress declared the fourth Thursday in November to be the legal Holiday known as Thanksgiving.
LET'S TALK TURKEY
Thanksgiving is time when family and friends come together for a great home cook meal, this year let's do it right with a great Thanksgiving Dinner. okay for all you cooks who only cook on Holidays and for everyone who loves great tips. I will cover how to prepare the perfect Turkey and a few of my favorite holiday sides. Let start with the history of Thanksgiving, and get ready to take notes for the best home cook meal.
Tuesday, November 10, 2009
VETERANS DAY
"How important it is for us to recognize and celebrate our heroes and she-roes!"
Veterans Day Quotes by Maya Angelou
At 11 a.m. on November 11, a combined color guard representing all military services executes "Present Arms" at the tomb. The nation's tribute to its war dead is symbolized by the laying of a presidential wreath and the playing of "Taps."
Veterans Day Quotes by Maya Angelou
At 11 a.m. on November 11, a combined color guard representing all military services executes "Present Arms" at the tomb. The nation's tribute to its war dead is symbolized by the laying of a presidential wreath and the playing of "Taps."
Grandma Apple Pie
Ingredients
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Flaky Pie Crust
Ingredients:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
Directions:
1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
Directions:
1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Monday, November 9, 2009
Making the perfect apple pie
I gave everyone my quick Apple Pie recipe, today I will share my grand mother's recipe. I am sure it the same one everybody grandmother makes.
No matter how good the filling, the crust is the showcase: a good homemade crust takes a pie to new heights.
There are four basic ingredients in a pie crust: flour, fat, water and salt. You can come up with all kinds of tasty variations just by changing your basic ingredients, as long as you stick to the ratio of three parts flour, two parts fat, and one part liquid. To make a perfect Apple pie you must have the best pie crust recipe. So let get cookin'
No matter how good the filling, the crust is the showcase: a good homemade crust takes a pie to new heights.
There are four basic ingredients in a pie crust: flour, fat, water and salt. You can come up with all kinds of tasty variations just by changing your basic ingredients, as long as you stick to the ratio of three parts flour, two parts fat, and one part liquid. To make a perfect Apple pie you must have the best pie crust recipe. So let get cookin'
Sunday, November 8, 2009
APPLE PIE
Ingredients:
Prepare your pastry for a two crust pie or used pre-made pie shell.
8 cups thinly sliced apples
1 tsp vanilla
3/4 cup white sugar
1 teaspoon ground cinnamon
3 tablespoon flour
1 tablespoon butter
1 tablespoon lemon juice
Directions:
Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
placed them in a large bowl, sprinkled lemon juice over the
apples to keep them from turning brown, add vanilla and tossed
with the rest of ingredients. Pour filling into pie shell, dot top with
small pieces of butter or margarine. Cover with top crust and cut
vents with a sharp paring knife.Place on lowest rack in oven preheated to
450 degrees F (230 degrees C).Bake for 10 minutes, then reduce oven
temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes
longer. Serve warm or cold.
Prepare your pastry for a two crust pie or used pre-made pie shell.
8 cups thinly sliced apples
1 tsp vanilla
3/4 cup white sugar
1 teaspoon ground cinnamon
3 tablespoon flour
1 tablespoon butter
1 tablespoon lemon juice
Directions:
Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
placed them in a large bowl, sprinkled lemon juice over the
apples to keep them from turning brown, add vanilla and tossed
with the rest of ingredients. Pour filling into pie shell, dot top with
small pieces of butter or margarine. Cover with top crust and cut
vents with a sharp paring knife.Place on lowest rack in oven preheated to
450 degrees F (230 degrees C).Bake for 10 minutes, then reduce oven
temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes
longer. Serve warm or cold.
Monday, November 2, 2009
The History of Veterans Days
World War I officially ended on June 28, 1919, with the signing of the Treaty of Versailles. The actual fighting between the Allies and Germany, however, had ended seven months earlier with the armistice, which went into effect on the eleventh hour of the eleventh day of the eleventh month in 1918. Armistice Day, as November 11 became known, officially became a holiday in the United States in 1926, and a national holiday 12 years later. On June 1, 1954, the name was changed to Veterans Day to honor all U.S. veterans.
In 1968, new legislation changed the national commemoration of Veterans Day to the fourth Monday in October. It soon became apparent, however, that November 11 was a date of historic significance to many Americans. Therefore, in 1978 Congress returned the observance to its traditional date.
In 1968, new legislation changed the national commemoration of Veterans Day to the fourth Monday in October. It soon became apparent, however, that November 11 was a date of historic significance to many Americans. Therefore, in 1978 Congress returned the observance to its traditional date.
WHAT'S COOKIN' IN NOVEMBER
We will start the month off with some good old fashion Apple Pie recipes in Honer of Veterans Day, and then we will talk Turkey. I will share some of family favorite Holiday recipes.
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