Post by subdjoe on Nov 23, 2008 20:56:27 GMT -5
It is getting to be that time of year. So, here are some tips and recepies;
BRINE THAT BIRD! Overnight if you can, but at least 6 hours. Gets some flavor, and packs in moisture. Your bird won't be dry.
Use Coke or Dr. Pepper to glaze the bird(good for ham and pork shoulder too) to just pour some over the bird so it will cook down in the pan, baste with it, add more as needed . DON'T use diet soda, you need the sugars in the real thing for the carmelization.
If you are not worried about presentation, try jointing and boneing the bird before you cook it. Lay the parts out on a baking dish of dressing if you like. Makes life easier. Save the wing tips, back, neck, etc. to make stock.
Toss your sweet potatoes into the oven wrapped in foil. Serve whole or half with butter, salt, pepper and brown sugar.
Broccoli salad - cut the broc into florettes, slice a little red onion very thin, mix in a bowl. . Fry up some bacon, set aside, drain most of the grease out of the pan, deglaze with your favorite vinegar, add honey and mustard (do NOT use the standard yellow mustard for this, it just plain doesn't work, use one of the gourmet mustareds like Sierra Nevada) , stir to combine. Pour over the broc & onions. Add a handful of raisins. You can vary the taste of this quite a bit depending on what vinegar, honey and mustard you use. Crumble the bacon over the salad.
For a tasty salad dressing all you need is olive oil, fresh lime juice, salt and pepper. The lime juice emulsifies well with the olive oil (and lemon juice doesn't for some reason).
Carrots and port - slice the carrots into disks or cubes, saute in butter, add a touch of salt, some black pepper, a touch of nutmeg. When the carrots start to brown, add some brown sugar, stir until melted. When the sugar/butter mix starts to bubble, add a few ounces of good port. Turn the heat up and reduce to a glaze.
And, frankly, with all the yummy sides that go with the traditional Thanksgiving meal, it is one that I can pretty much go without the meat. I have a little, but mostly have it for sandwiches over the next few days.
BRINE THAT BIRD! Overnight if you can, but at least 6 hours. Gets some flavor, and packs in moisture. Your bird won't be dry.
Use Coke or Dr. Pepper to glaze the bird(good for ham and pork shoulder too) to just pour some over the bird so it will cook down in the pan, baste with it, add more as needed . DON'T use diet soda, you need the sugars in the real thing for the carmelization.
If you are not worried about presentation, try jointing and boneing the bird before you cook it. Lay the parts out on a baking dish of dressing if you like. Makes life easier. Save the wing tips, back, neck, etc. to make stock.
Toss your sweet potatoes into the oven wrapped in foil. Serve whole or half with butter, salt, pepper and brown sugar.
Broccoli salad - cut the broc into florettes, slice a little red onion very thin, mix in a bowl. . Fry up some bacon, set aside, drain most of the grease out of the pan, deglaze with your favorite vinegar, add honey and mustard (do NOT use the standard yellow mustard for this, it just plain doesn't work, use one of the gourmet mustareds like Sierra Nevada) , stir to combine. Pour over the broc & onions. Add a handful of raisins. You can vary the taste of this quite a bit depending on what vinegar, honey and mustard you use. Crumble the bacon over the salad.
For a tasty salad dressing all you need is olive oil, fresh lime juice, salt and pepper. The lime juice emulsifies well with the olive oil (and lemon juice doesn't for some reason).
Carrots and port - slice the carrots into disks or cubes, saute in butter, add a touch of salt, some black pepper, a touch of nutmeg. When the carrots start to brown, add some brown sugar, stir until melted. When the sugar/butter mix starts to bubble, add a few ounces of good port. Turn the heat up and reduce to a glaze.
And, frankly, with all the yummy sides that go with the traditional Thanksgiving meal, it is one that I can pretty much go without the meat. I have a little, but mostly have it for sandwiches over the next few days.
