Lets Grill
Summer is here and who wants to cook! It to hot in the kitchen so lets go outside and grill! Comming soon a grilling sensation for your pallet...
Thursday, June 12, 2008
Sunday, November 18, 2007
Bourbon and Mustard Glazed Turkey
You'll Need:
1 whole turkey (14-pound) with giblets
1/4 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper, or to taste
*(Easy Stuffing)..
3/4 cup bourbon
1/4 cup Dijon mustard or spicy brown mustard
1/4 cup brown sugar, packed
3 tablespoons cornstarch
1 teaspoon vegetable oil - preferably canola oil
1 onion, chopped
1 carrot, chopped
3 1/2 cups reduced-sodium chicken stock, defatted
2 cloves garlic, unpeeled
3 sprigs fresh parsley
3 sprigs thyme
7 black peppercorns
1 cup water
2 tablespoons Dijon mustard or spicy brown mustard
1 teaspoon brown sugar
Procedures :
A glaze of bourbon and mustard is sweetened with brown sugar and is rubbed under and brushed over the turkey skin to infuse the roasting meat with a subtle richness. Estimated Cooking Time: 5 hours 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Place a lightly oiled rack on the bottom of a large roasting pan. Lightly oil a baking dish. Remove giblets and neck from turkey cavity and reserve for the stock. (Discard the liver.) Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper. Spoon about half of the (*Easy Stuffing..recipe below.)
into the turkey and neck cavities, securing the neck cavity with a skewer. Transfer the remaining stuffing to the prepared baking dish, cover with aluminum foil and refrigerate. For the bourbon-and-mustard glaze, stir together in a small bowl one-third of the bourbon, the first amount of mustard and the first amount of brown sugar. With your fingers, separate turkey skin from the breast meat, taking care not to tear the skin or pierce the meat. Rub about half the glaze under the skin onto the breast meat; set aside the remaining glaze. Season the bird with salt and pepper. Tie the drumsticks together and tuck wing tips behind the back. Place the bird, breast-side up, in the prepared roasting pan. Cover with lightly oiled aluminum foil and roast for 2 1/2 hours. Remove the foil, brush the turkey all over with some of the reserved glaze and baste with pan juices. Continue roasting, uncovered, 1 1/2 to 2 hours longer, brushing with glaze and basting from time to time. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F (82 degrees C) and registers 165 degrees F (74 degrees C) when inserted into the stuffing. To make giblet stock: While the turkey is roasting, heat oil over medium-high heat in a medium-sized saucepan. Add the giblets, neck, onions and carrots; cook, stirring occasionally, for 10 to 15 minutes, or until well browned. Add chicken stock, garlic, parsley, thyme, peppercorns and water; bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. (The original recipe yields about 2 1/2 cups stock.) Chill until ready to use. Skim off fat. To make gravy: When the turkey is done, transfer it to a carving board. Scoop the stuffing into a serving bowl, cover and keep warm. Place the dish of extra stuffing in the oven to heat. Cover the turkey loosely with aluminum foil and let rest for 15 to 30 minutes before carving. Meanwhile, pour the drippings from the roasting pan through a strainer into a small bowl, then chill in the freezer so that the fat can be skimmed off. Add the remaining bourbon to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute. Strain into a medium saucepan. Add the giblet stock and bring to a simmer. Skim off fat from the chilled pan juices before adding to the pan. In a small bowl, dissolve cornstarch in 1/4 cup water (per original recipe); slowly add to the simmering sauce, whisking until slightly thickened. Stir in the second amount of mustard and second amount of brown sugar. Taste and adjust seasonings. Remove string from turkey and carve, discarding skin. Servings 10
Serve with gravy and stuffing. (besure to do all the other recipes for your meal)when all is done.
Give thanks to God and eat up.
Candied Sweet Potatoes
You'll Need:
6 boiled sweet potatoes
1/2 cup brown sugar
2 tablespoons water
4 tablespoons butter
Miniature marshmallows
Chopped pecans
Procedures :
Wash and pare potatoes. Cook 10 minutes (or until just done) in boiling, salted water. Drain; cut in halves lengthwise and put into a buttered pan. Make a syrup by boiling the sugar and water for 3 minutes. Add butter. Baste potatoes with syrup. Bake slowly at 300 degrees F until tender. Sprinkle with mini marshmallows and pecans and broil or bake until marshmallows are golden.
Day Before Mashed Potatoes
You'll Need:
9 potatoes, peeled and cubed 6 ounces cream cheese 1 cup sour cream 2 teaspoons onion powder 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons butter
Procedures :Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.
*Easy Stuffing
You'll Need:
6 ounces dry bread stuffing mix
10 slices day-old bread, torn into small pieces
3 eggs, beaten
1/2 cup water
Procedures :
Preheat oven to 350 degrees F (175 degrees C). Butter or spray one 2 quart casserole dish. Prepare stuffing according to directions on box; place stuffing in a large bowl. Add the dried bread, eggs and water; mix well and place in casserole dish. Cover and bake 45 to 60 minutes.
(Tip for Stuffing a turkey..
Stuffing needs room to expand during cooking, do not over-stuff. Extra stuffing can be placed in a casserole dish and cooked separately.Don`t stuff the turkey in advance to save time, stuff it right before cooking. Cook stuffing to a minimum temperature of 165°F. Stuffing should be removed from the turkey to a separate dish before.)
Easy Turkey Gravy
You'll Need:
5 cups turkey stock with pan drippings
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 cup milk
1/3 cup all-purpose flour
Procedures :
Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
One Hour Rolls
You'll Need:
1 teaspoon salt
3 tablespoons vegetable oil
2 tablespoons granulated sugar
1 cup milk
1 package dry yeast
2 cups flour
Melted butter
Procedures :
Add salt, oil and sugar to milk and heat to 120 degrees F to 130 degrees F. Pour mixture over yeast. Add flour and mix well. Scrape dough onto a heavily floured surface (dough will be sticky). Liberally sprinkle top of dough with more flour. Roll out, cut out rounds with biscuit cutter and brush with butter. Fold over and allow to rise on cookie sheet for 1 hour in warm place. Bake at 350 degrees F for 12 to 15 minutes. Makes 2 1/2 dozen rolls. To make onion rolls, add to the dough 1/3 cup chopped onion, which has been sauted in a little butter.
Garlic Green Beans
You'll Need:
2 lbs fresh green beans
1 cup water
1/4 cup butter or margarine
4 cloves garlic, minced
1/4 tsp lemon-pepper seasoning
1/4 tsp salt-free herb seasoning (like Mrs. Dash)
1/3 cup chopped fresh parsley
Procedures :
Wash beans and remove ends. Bring water to a boil in a Dutch oven. Add beans; return to boil, cover, and simmer 10 minutes or until crisp-tender. Drain and keep warm. Melt butter in Dutch oven over medium heat; add garlic and cook until tender, stirring occasionally. Stir in seasonings. Add green beans; cook, stirring occasionally, 3 minutes or until thoroughly heated. Spoon into serving dish and sprinkle with parsley.
Famous Pumpkin Pie
You'll Need:
2 eggs, slightly beaten
1 (16 ounce) can solid pack pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 ounce) can evaporated milk
1 (9-inch) unbaked pie crust*
Procedures :
Combine filling ingredients in order given; pour into pie crust. Bake in a preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping. * If using shallow frozen pie crusts, this recipe makes two pies. To bake them, preheat cookie sheet while preheating oven to 425 degrees F. Bake for 15 minutes. Reduce temperature to 350 degrees F, then bake an additional 20 to 30 minutes or until pie tests done.
Frozen Cranberry Salad
You'll Need:
2 cups cranberries (fresh or canned whole berry cranberry sauce)
1 medium orange
1 cup granulated sugar
1 (9 ounce) can crushed pineapple, well drained
8 ounces cream cheese
1/2 cup chopped pecans
1 cup whipped cream
1/4 teaspoon salt
1/2 cup mayonnaise
Procedures :
Grind fresh cranberries and orange. Add sugar. Stir until sugar is dissolved. In a separate bowl, mix pineapple, cream cheese, mayonnaise, and salt. Beat until light and fluffy. Fold in whipped cream. Stir in the ground cranberries, orange, and sugar mixture and the nuts. Turn into a pretty glass dish and freeze until firm.
when all is done.
Give thanks to God and eat up.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Temperature Is Important In Food Storage....*
Controlling the temperature of food is one of the most important aspects of cooking. Bacteria and other microorganisms can grow inside of your food, causing illness and other disease. Not only is it important to cook your food to the proper temperature, but it is also important that your food is stored at correct temperatures. For example, pathogenic microorganisms grow very slowly when the temperature is below 40 degrees Fahrenheit, multiply and grow rapidly between 40 and 140 degrees Fahrenheit and are destroyed at temperatures higher than 140 degrees Fahrenheit. This highlights the significance of appliances with thermometers that give accurate temperature readings. For the most proper readings, appliance thermometers should be liquid-filled or bimetallic-coil. Liquid-filled are the oldest type of appliance thermometer. As the temperature increases, the colored liquid inside rises to the temperature on the scale. Bimetallic-coil thermometers are made of two different kinds of metals. Each has a different rate of expansion. The bimetal portion coils with a pointer stem at the other end. When there is an increase in temperature, the pointer rotates by the coiled element to indicate the temperature. Each of these gauges is effective in measuring the temperature in your appliances.
You'll Need:
1 whole turkey (14-pound) with giblets
1/4 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper, or to taste
*(Easy Stuffing)..
3/4 cup bourbon
1/4 cup Dijon mustard or spicy brown mustard
1/4 cup brown sugar, packed
3 tablespoons cornstarch
1 teaspoon vegetable oil - preferably canola oil
1 onion, chopped
1 carrot, chopped
3 1/2 cups reduced-sodium chicken stock, defatted
2 cloves garlic, unpeeled
3 sprigs fresh parsley
3 sprigs thyme
7 black peppercorns
1 cup water
2 tablespoons Dijon mustard or spicy brown mustard
1 teaspoon brown sugar
Procedures :
A glaze of bourbon and mustard is sweetened with brown sugar and is rubbed under and brushed over the turkey skin to infuse the roasting meat with a subtle richness. Estimated Cooking Time: 5 hours 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Place a lightly oiled rack on the bottom of a large roasting pan. Lightly oil a baking dish. Remove giblets and neck from turkey cavity and reserve for the stock. (Discard the liver.) Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper. Spoon about half of the (*Easy Stuffing..recipe below.)
into the turkey and neck cavities, securing the neck cavity with a skewer. Transfer the remaining stuffing to the prepared baking dish, cover with aluminum foil and refrigerate. For the bourbon-and-mustard glaze, stir together in a small bowl one-third of the bourbon, the first amount of mustard and the first amount of brown sugar. With your fingers, separate turkey skin from the breast meat, taking care not to tear the skin or pierce the meat. Rub about half the glaze under the skin onto the breast meat; set aside the remaining glaze. Season the bird with salt and pepper. Tie the drumsticks together and tuck wing tips behind the back. Place the bird, breast-side up, in the prepared roasting pan. Cover with lightly oiled aluminum foil and roast for 2 1/2 hours. Remove the foil, brush the turkey all over with some of the reserved glaze and baste with pan juices. Continue roasting, uncovered, 1 1/2 to 2 hours longer, brushing with glaze and basting from time to time. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F (82 degrees C) and registers 165 degrees F (74 degrees C) when inserted into the stuffing. To make giblet stock: While the turkey is roasting, heat oil over medium-high heat in a medium-sized saucepan. Add the giblets, neck, onions and carrots; cook, stirring occasionally, for 10 to 15 minutes, or until well browned. Add chicken stock, garlic, parsley, thyme, peppercorns and water; bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. (The original recipe yields about 2 1/2 cups stock.) Chill until ready to use. Skim off fat. To make gravy: When the turkey is done, transfer it to a carving board. Scoop the stuffing into a serving bowl, cover and keep warm. Place the dish of extra stuffing in the oven to heat. Cover the turkey loosely with aluminum foil and let rest for 15 to 30 minutes before carving. Meanwhile, pour the drippings from the roasting pan through a strainer into a small bowl, then chill in the freezer so that the fat can be skimmed off. Add the remaining bourbon to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute. Strain into a medium saucepan. Add the giblet stock and bring to a simmer. Skim off fat from the chilled pan juices before adding to the pan. In a small bowl, dissolve cornstarch in 1/4 cup water (per original recipe); slowly add to the simmering sauce, whisking until slightly thickened. Stir in the second amount of mustard and second amount of brown sugar. Taste and adjust seasonings. Remove string from turkey and carve, discarding skin. Servings 10
Serve with gravy and stuffing. (besure to do all the other recipes for your meal)when all is done.
Give thanks to God and eat up.
Candied Sweet Potatoes
You'll Need:
6 boiled sweet potatoes
1/2 cup brown sugar
2 tablespoons water
4 tablespoons butter
Miniature marshmallows
Chopped pecans
Procedures :
Wash and pare potatoes. Cook 10 minutes (or until just done) in boiling, salted water. Drain; cut in halves lengthwise and put into a buttered pan. Make a syrup by boiling the sugar and water for 3 minutes. Add butter. Baste potatoes with syrup. Bake slowly at 300 degrees F until tender. Sprinkle with mini marshmallows and pecans and broil or bake until marshmallows are golden.
Day Before Mashed Potatoes
You'll Need:
9 potatoes, peeled and cubed 6 ounces cream cheese 1 cup sour cream 2 teaspoons onion powder 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons butter
Procedures :Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.
*Easy Stuffing
You'll Need:
6 ounces dry bread stuffing mix
10 slices day-old bread, torn into small pieces
3 eggs, beaten
1/2 cup water
Procedures :
Preheat oven to 350 degrees F (175 degrees C). Butter or spray one 2 quart casserole dish. Prepare stuffing according to directions on box; place stuffing in a large bowl. Add the dried bread, eggs and water; mix well and place in casserole dish. Cover and bake 45 to 60 minutes.
(Tip for Stuffing a turkey..
Stuffing needs room to expand during cooking, do not over-stuff. Extra stuffing can be placed in a casserole dish and cooked separately.Don`t stuff the turkey in advance to save time, stuff it right before cooking. Cook stuffing to a minimum temperature of 165°F. Stuffing should be removed from the turkey to a separate dish before.)
Easy Turkey Gravy
You'll Need:
5 cups turkey stock with pan drippings
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 cup milk
1/3 cup all-purpose flour
Procedures :
Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
One Hour Rolls
You'll Need:
1 teaspoon salt
3 tablespoons vegetable oil
2 tablespoons granulated sugar
1 cup milk
1 package dry yeast
2 cups flour
Melted butter
Procedures :
Add salt, oil and sugar to milk and heat to 120 degrees F to 130 degrees F. Pour mixture over yeast. Add flour and mix well. Scrape dough onto a heavily floured surface (dough will be sticky). Liberally sprinkle top of dough with more flour. Roll out, cut out rounds with biscuit cutter and brush with butter. Fold over and allow to rise on cookie sheet for 1 hour in warm place. Bake at 350 degrees F for 12 to 15 minutes. Makes 2 1/2 dozen rolls. To make onion rolls, add to the dough 1/3 cup chopped onion, which has been sauted in a little butter.
Garlic Green Beans
You'll Need:
2 lbs fresh green beans
1 cup water
1/4 cup butter or margarine
4 cloves garlic, minced
1/4 tsp lemon-pepper seasoning
1/4 tsp salt-free herb seasoning (like Mrs. Dash)
1/3 cup chopped fresh parsley
Procedures :
Wash beans and remove ends. Bring water to a boil in a Dutch oven. Add beans; return to boil, cover, and simmer 10 minutes or until crisp-tender. Drain and keep warm. Melt butter in Dutch oven over medium heat; add garlic and cook until tender, stirring occasionally. Stir in seasonings. Add green beans; cook, stirring occasionally, 3 minutes or until thoroughly heated. Spoon into serving dish and sprinkle with parsley.
Famous Pumpkin Pie
You'll Need:
2 eggs, slightly beaten
1 (16 ounce) can solid pack pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 ounce) can evaporated milk
1 (9-inch) unbaked pie crust*
Procedures :
Combine filling ingredients in order given; pour into pie crust. Bake in a preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping. * If using shallow frozen pie crusts, this recipe makes two pies. To bake them, preheat cookie sheet while preheating oven to 425 degrees F. Bake for 15 minutes. Reduce temperature to 350 degrees F, then bake an additional 20 to 30 minutes or until pie tests done.
Frozen Cranberry Salad
You'll Need:
2 cups cranberries (fresh or canned whole berry cranberry sauce)
1 medium orange
1 cup granulated sugar
1 (9 ounce) can crushed pineapple, well drained
8 ounces cream cheese
1/2 cup chopped pecans
1 cup whipped cream
1/4 teaspoon salt
1/2 cup mayonnaise
Procedures :
Grind fresh cranberries and orange. Add sugar. Stir until sugar is dissolved. In a separate bowl, mix pineapple, cream cheese, mayonnaise, and salt. Beat until light and fluffy. Fold in whipped cream. Stir in the ground cranberries, orange, and sugar mixture and the nuts. Turn into a pretty glass dish and freeze until firm.
when all is done.
Give thanks to God and eat up.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Temperature Is Important In Food Storage....*
Controlling the temperature of food is one of the most important aspects of cooking. Bacteria and other microorganisms can grow inside of your food, causing illness and other disease. Not only is it important to cook your food to the proper temperature, but it is also important that your food is stored at correct temperatures. For example, pathogenic microorganisms grow very slowly when the temperature is below 40 degrees Fahrenheit, multiply and grow rapidly between 40 and 140 degrees Fahrenheit and are destroyed at temperatures higher than 140 degrees Fahrenheit. This highlights the significance of appliances with thermometers that give accurate temperature readings. For the most proper readings, appliance thermometers should be liquid-filled or bimetallic-coil. Liquid-filled are the oldest type of appliance thermometer. As the temperature increases, the colored liquid inside rises to the temperature on the scale. Bimetallic-coil thermometers are made of two different kinds of metals. Each has a different rate of expansion. The bimetal portion coils with a pointer stem at the other end. When there is an increase in temperature, the pointer rotates by the coiled element to indicate the temperature. Each of these gauges is effective in measuring the temperature in your appliances.
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