Chocococococococolate

Today, we talked chocolate.  That included talking about various types of chocolate: chocolate liquor, bittersweet chocolate, semi-sweet chocolate, milk chocolate and white chocolate, which isn’t really a chocolate at all.   We discussed nibs and such too.  So here are some recipes via Joyce and via the internet (allrecipes.com).

Mexican Mole Sauce

Ingredients

• 2 teaspoons vegetable oil
• 1/4 cup finely chopped onion
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• 1/8 tablespoon dried minced garlic
• 1 (10.75 ounce) can condensed tomato soup
• 1 (4 ounce) can diced green chile peppers

Directions

1. Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

Vegan Chocolate Zucchini Cupcakes with Dark Chocolate Ganache

Ingredients for cupcakes

• 2 ounces of unsweetened dark chocolate, melted
• 3 bananas, mashed
• 1/2-whole cup of applesauce
• 3/4 cup vegetable or canola oil
• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 cups grated zuchhini
• 1/2 cup dark chocolate chips, or carob chips
• 3/4 cup chopped or crushed walnuts
• 1 1/4 cup packed brown sugar

Preheat oven to 350.  In a large bowl, beat the bananas, applesauce and sugar.  Blend in oil and cooled melted chocolate into the banana mixture.  In a small bowl, stir together the salt, baking powder, baking soda, and flour.  Slowly mix/fold into the banana mixture.  Stir in zucchini, nuts, and chocolate chips.  Spoon batter into paper lined cupcake cups filling a little over 2/3 full.  Bake for 20 or until a toothpick inserted in the center comes out clean.  Cool and then ganache.

Ingredients for dark chocolate ganache

• 3/4 cups chocolate chips
• 1 oz dark chocolate, unsweetened
• 1/4 cup sugar
• 1 tsp nutmeg
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup of hazelnut milk, as needed.

Put all of the ingredients, minus the hazelnut milk, into a microwave safe bowl.  Melt in 30 second increments in the microwave, stirring occasionally.  Slowly add the hazelnut milk a little at a time while stirring.  You may need to microwave a little more.  Or add more milk.  Stir until the chocolate is cooled, but still liquid and the consistency thicker than condense milk.  Dip cupcakes in, one at a time, and top with a walnut half.

Under the Seafood

Lobster Rolls

• 1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
• 1/2 medium cucumber, peeled, seeded and finely diced
• 1/4 cup bottled mayonnaise
• 1/2 tablespoon fresh tarragon
• 2 small scallions, thinly sliced
• Kosher or sea salt
• Freshly ground pepper
• 2 to 3 New England-style hot dog buns
• 2 to 3 tablespoons unsalted butter, softened
• Pickles and potato chips as accompaniment

Directions

Prepare the lobster salad.

If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.

Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.

Oysters Rockefeller

• 48 fresh, unopened oysters
• 1 1/2 cups beer
• 2 cloves garlic
• seasoned salt to taste
• 7 black peppercorns
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces fontina cheese, shredded
• 8 ounces mozzarella cheese, shredded
• 1/2 cup milk
• 2 teaspoons salt, or to taste
• 1 teaspoon ground black pepper
• 2 tablespoons fine bread crumbs

Directions

1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
4. Bake until golden and bubbly, approximately 8 to 10 minutes.

Ginger Glazed Mahi Mahi

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Seaweed Salad

• 3/4 ounce dried wakame seaweed (whole or cut)
• 3 tablespoons rice vinegar (not seasoned)
• 3 tablespoons soy sauce
• 2 tablespoons Asian sesame oil
• 1 teaspoon sugar
• 1 teaspoon finely grated peeled fresh ginger
• 1/2 teaspoon minced garlic
• 1 small tart apple (1/4 pound) such as Granny Smith
• 2 scallions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sesame seeds, toasted

Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.

Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.

TEA

Fun-due

Valentine’s Day, Chinese New Year, Fat Tuesday…this week is a week full of holidays.  Fondue is perfect for celebrating these events with your loved ones.  Or not so loved ones.  Whatever.

The most basic recipe here, which you can customize:

Basic Fondue

Ingredients

• 2 cups milk
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground dry mustard
• 1 clove garlic, peeled and crushed
• 3 tablespoons all-purpose flour
• 6 cups shredded Cheddar cheese

Directions

1. In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Basic Hot Oil Fondue (Bourguignonne)

Peanut Oil (or Grapeseed Oil or Clarified Butter) Heat oil to 325-350 degrees in a stainless steel or cast iron fondue pot WARNINGS: DO NOT USE A CERAMIC OR STONEWARE POT BECAUSE IT MAY CRACK NEVER MOVE A FONDUE POT FILLED WITH HOT OIL LET MEAT OR VEGGIES COOL BEFORE EATING To Dip: Meat cut into cubes about 3/4″ (beef, pork, chicken, etc) Vegetables – Broccoli, Cauliflower, Bell Peppers, etc. Sauces: Bearnaise Sauce, Hollandaise Sauce, Horseradish Sauce, Lemon Teriyaki Sauce, Mustard Sauce, Sesame Sauce, Soy Wasabi Sauce, Spicy Oriental Sauce Asian Hot Pot (Bing Lo) Broth: 5 cups Beef Broth 2 Green Onions (chopped) 2 Garlic Cloves (minced) About 5 Shiitake Mushrooms (chopped) 2 tbs Cilantro (chopped) 2 tbs Ginger Root (minced) 2 tbs Soy Sauce Vegetable Platter: 8 Bok Choy leaves (cut into strips) 2 oz Spinach leaves (cut into strips) 1 8oz Can Bamboo Shoots (drained) 2 Green Onions (chopped) 1 cup Broccoli Florets 4 oz Egg Noodles (cooked) 1 lb Beef Tenderloin (sliced into thin strips) Arrange vegetable platter before guests arrive Bring Beef Broth to a boil Add Green Onions, Garlic, Mushrooms, Cilantro, Ginger and Soy Sauce Simmer for 15 minutes Spear beef strips with fondue forks and cook in broth for 3-5 minutes Spear vegetable strips and cook until tender Dip cooked beef and vegetables into desired sauces When all the meat has been eaten: Add cooked Egg Noodles to broth Add remaining vegetables to broth Simmer for about 5 minutes Serve portion to each guest in a bowl Toblerone Fondue 1/2 cup Heavy Cream 12 oz Toblerone 1 tablespoon Rum or use Milk if non-alcoholic recipe is desired Warm the cream in fondue pot on low heat. Break chocolate into small piecees add to the cream and stir until melted. Thin slightly with Rum (or milk) SAFETY NOTE: Some brands of Rum could ignite if splashed on an open flame. Use an electric fondue pot to be safe. To Dip: Pound Cake, Angel Food Cake, Pears, Apples, Grapes Honey Fondue 1/2 Cup butter 1/2 cup honey 1 1/2 T cornstarch 1/2 cup orange juice 1 cup whipping cream about 1 T grated orange rind Directions Heat butter and honey in a pan until it starts to bubble. Mix cornstarch with orange juice.  Add to hot mixture and stir until thickened, then add whipped cream and orange rind.  Put in fondue pot and heat.  Dip fruit or cake into fondue.

Say cheese?

Here are some more of those cheesy recipes from last week’s show. Bon appetit!

Feta Cheese Crêpes

Ingredients:

1 cup of Feta cheese.
1 cup of goat’s cheese.
2 medium eggs.
1 tablespoon of dried oregano.
1 tablespoon of fresh dill, chopped.
1 clove garlic, minced.
¼ teaspoon of black pepper.
3 tablespoons of olive oil.
8 prepared crepes.

Directions:

In a medium-sized bowl, combine all of the ingredients except the olive oil and crêpes; mix thoroughly. In a large skillet, heat the olive oil over a medium heat. Lay out the crepes and place about 3 tablespoons of feta mixture in each crêpe. Fold the crêpes in half. Fry in the skillet, continuously turning, until soft (about 2 minutes).

Artichokes with Goat’s Cheese:

8 tablespoons of freshly-squeezed lemon juice.
6 medium artichokes, tops and stems trimmed.
8 oz of soft fresh goat’s cheese.
3 tablespoons of whipping cream.
3 teaspoons of minced fresh thyme.
2 large garlic cloves, pressed.
Salt and freshly-ground black pepper, to taste.
3 tablespoons of butter.
3 tablespoons of olive oil.

Directions:

Bring a large pot of water to boil. Add 2 tablespoons of the lemon juice to the water. Add the artichokes and cook until tender (25 minutes or so). Drain well, then allow to cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.

In a small bowl, mix the goat’s cheese, whipping cream, 2 teaspoons of thyme and garlic. Season to taste with salt and black pepper. Spoon the mixture into the center of the artichokes, dividing equally. Place each artichoke in the center of a square piece of foil large enough to completely cover the artichoke. Gather the foil up around artichoke, twisting top of foil to secure.

Preheat your oven to 400°F (205°C). Place the artichokes on a baking sheet and bake until heated through (15 minutes or so). In a heavy small skillet, melt the butter. Add the olive oil and remaining 6 tablespoons of lemon juice and bring to simmer. Remove from the heat and stir in remaining 1 teaspoon of thyme.

Season to taste with salt and black pepper. Unwrap the artichokes and place each in the center of a plate. Drizzle the butter mixture around each artichoke.

Serve.

Both recipes courtesy of cheeserecipes.net

Cheese Me

Here is a French, Canadian delicacy. Poutine.  If you’ve never had poutine before, you’re really missing out.

Ingredients

• 1 quart vegetable oil for frying
• 1 (10.25 ounce) can beef gravy
• 5 medium potatoes, cut into fries
• 2 cups cheese curds

Directions

1. Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
2. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
3. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

Velveeta fudge is a big southern sweet fix.  Try this recipe if you’re interested.

Ingredients:

• 1 cup (2 sticks) butter, softened
• 8 ounces pasteurized process cheese, Velveeta, cubed
• 1 1/2 pounds confectioners’ sugar, about 5 cups unsifted
• 1/2 cup unsweetened cocoa
• 1/2 cup non-fat dry milk
• 2 teaspoons vanilla extract
• 2 cups coarsely chopped pecans or walnuts

Preparation:

In a large saucepan over medium heat butter and cheese cubes together, stirring frequently; remove from heat. Sift together confectioners’ sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts. Turn into a 9x9x2-inch pan; chill until firm and cut into squares. Makes about 3 pounds of Velveeta Fudge.

SALAD-ER

I can’t really say that I contributed a lot to this show, but I do have some really great recipes or imagery at least. I also really like salad, like practically every variety—except fruit salad with mayo.  That is never good.

Here’s a really great image link of the Luxirare crab salad I talked about on air.  Look at this!  It’s so good:

These images link to the “recipe”.

Also, check out this Alton Brown coleslaw recipe:

Ingredients

• 1/2 head green cabbage, thinly sliced
• 1/2 head red cabbage, thinly sliced
• 1 carrot, thinly sliced
• 1/2 cup buttermilk
• 2 fluid ounces plain yogurt
• 2 fluid ounces mayonnaise
• 1 tablespoon pickle juice
• 1 teaspoon dry mustard
• 1 tablespoon chives, chopped
• Kosher salt, as needed
• 1/2 teaspoon fresh ground black pepper

Directions

Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry.

In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.

Cool.  Thanks.

Krunkmas?

This HoHOHoliday show was kind of poorly planned.

Give us a break, it’s finals week.  Recipes brought to you by the Internet, via Seriouseats.com and eggnogrecipe.net.

Traditional Eggnog Recipe

12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy – just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you’re making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.

Cola Ham

One 4-1/4 to 4-1/2 pound bone-in ham
One 2-liter bottle Coca-Cola
One onion, peeled and halved
5 to 8 whole cloves
One 5 to 6-inch piece orange zest, or a few orange slices (optional)

Directions

1. If the ham is especially salty, place it in a pan, cover with water, bring to a boil, drain, and proceed as directed below.

2. Place the ham in a large pan (skin side down if there is skin—see note #1) with the onion, cloves, and orange zest, if using. Pour enough Coca-Cola in the pan to almost cover the ham (you might not need all 2 liters). Bring to a boil, reduce to a simmer, and cover. Cook one hour for every 2 pounds—if you’re using a ham as big as the one specified above, this should take about 2-1/2 hours.

3. Remove the ham from the pan and reserve the cooking liquid for another use (see note #2). Allow the ham to cool slightly. At this point, Nigella recommends peeling away the skin, scoring the fat, studding it with cloves, and smearing it with a sticky sugar-mustard mixture before blasting the works in a high oven for ten minutes or so. Me, I skip the glaze and just carve the ham as is. Serve it with horseradish and Dijon mustard.

4. Makes 8 very generous servings—enough for lots of leftovers.

Sugar Cookies

2 1/4 cups unbleached all purpose flour
1 teaspoon kosher salt
1 cup (2 sticks, 8 oz.) unsalted butter, softened
3/4 cup granulated sugar
2 large egg yolks
2 teaspoons canola or other flavorless oil
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest

Procedure

1. In a medium bowl, whisk the flour and salt together and set aside.

2. Place the butter and sugar in the bowl of an electric mixer and use the paddle attachment on medium speed to cream them together until light and creamy, about 1 minute. Beat in the egg yolks one at a time, followed by the oil, vanilla and lemon zest, stopping occasionally to scrape down the sides of the bowl.

3. On low speed, slowly beat in the flour mixture, then increase the speed to medium and beat the dough until it comes away from the sides of the bowl. Shape the dough into a large disc and wrap it in a sheet of plastic; refrigerate for at least 4 hours or overnight.

4. When you are ready to bake the cookies, remove the dough from the refrigerator to slightly soften it while you preheat the oven to 350°F, positioning the racks in the center of the oven. Spray two cookie sheets or rimmed sheet pans lightly with non-stick cooking spray and line them with parchment paper.

5. Divide the dough into three pieces; work with one piece at a time, keeping the other pieces chilled or in a cool part of the kitchen. On a lightly floured board, roll the dough 1/8th of an inch thick, taking care to make sure the dough doesn’t stick to the board and remains cool to the touch. Use your favorite cutters to stamp out the cookies into desired shapes and transfer them to the baking sheets, 1/2 and inch apart. Work with two sheets at a time, refrigerating the remaining dough and scraps during baking, cooling and decorating.

6. Bake the cookies 10 to 12 minutes, or until they just turning golden at the edges. Rotate the baking sheets halfway through the baking time to ensure even browning.

7. Allow the cookies to cool for one minute on the sheet, and then slide them onto a wire rack to cool completely. Repeat as necessary with the remaining pieces of dough.

8. Store the cookies up to 2 weeks in an airtight container.

Chocolate Mousse Pie

Ingredients

1 16-ounce jar of Peanut Butter & Co. Dark Chocolate Dreams*
1 8-ounce tub of Cool Whip
1 Keebler Chocolate Pie Crust
1/2 cup chopped salted peanuts

*Note: if you don’t have this, just gently melt a few tablespoons of semisweet chocolate chips into peanut butter.

Procedure

1. Empty the contents of the jar of dark chocolate peanut butter (or your homemade version) into a large mixing bowl and stir soften.

2. Fold in the Cool Whip until the mixture is well combined.

3. Spoon the mixture into the pie shell and cover with plastic wrap and place in the freezer to set for at least two hours.

Set List

Durutti Column with One Christmas for Your Thoughts

Atmosphere with If I Was Santa Claus

Weezer with Holiday

José González with Crosses

Nico with The Fairest of the Seasons

The Fiery Furnaces with Evergreen

Belle & Sebastian with The Fox in the Snow

Gwen Stefani with Early Winter

Happy Holidays from the A-Long J-Wong Cooking Show © Christmas Edition.

Hey! Thank you.

Thanksgiving.  Let’s get thankful.

Cranberry Relish I

Ingredients

• 1 large orange, quartered with peel
• 1 pound cranberries
• 1 1/2 cups white sugar
• 1/2 cup apricot preserves
• 1 (8 ounce) can crushed pineapple, drained
• 2 tablespoons lemon juice

Directions

1. Finely chop the orange in a food processor.
2. Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
3. Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.

Sausage, Apple and Cranberry Stuffing

Ingredients

• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground turkey sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 Golden Delicious apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped
• 3/4 cup turkey stock
• 4 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

Sugar Coated Pecans

Ingredients

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Yummy Brined Turkey

Ingredients for the brine

• 1 2 liter ginger ale
• 1/2 cup sea salt
• 1 bay leaf
• black pepper
• 1 tablespoon crushed dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon Old Bay seasoning
• ice water

Ingredients for turkey

• 1 turkey (I use simply a 8-10 lb turkey breast)
• 1 lemon cut in half
• 1 cup of reserved turkey brine

1. Combine all of the ingredients, except the ice water, into a large bowl–one larger than the turkey, or a large 2 gallon ziplock bag (that’s what I usually do).  Place the turkey into the bag (or bowl), and fill to cover the turkey with ice water.  Refrigerate, for up to 3 days for the turkey to take in all of the wonderful flavors.
2. On Thanksgiving, or whenever you’re ready, take out the bird, pat the top of the bird dry.
3. Preheat oven to 350 degrees, stuff the turkey with the lemon. Put the turkey on a cooking rack. Pour the cup of brine inside of the turkey.  Of course it’ll dribble out.
4. Bake for 2 to 2 1/2 hours or until the internal temperature of the bird reaches 180 degrees.  I take it out a little before that to keep the bird juicy, and it’ll reach 180 anyways due to carryover cooking.

 

Happy Thanksgiving, Folks.

Potatoes! (part two)

Some more spuds for you…

Easy Potato Recipe: Pumpkin & Potato Casserole

courtesy of http://www.greatpotatorecipes.com/

Ingredients (makes four servings):

4 large potatoes, peel and thinly slice
1 yellow onion, diced
1/2 cup of milk
1 cup of breadcrumbs
1 can of soup (cream of pumpkin) – if you don’t have it at your market, you can still make a similar recipe, and just substitute cream of mushroom soup

Directions:
1. Spray your casserole dish with non-stick spray. Now simply layer your potatoes and onions. Once you have all of your potatoes and onions layered, you’re going to make a mixture.

2. Mix your milk and soup together. You can also season with salt and pepper. Sometimes I just add it on top when I serve it, so we can season to taste. When cooking with potatoes, your seasonings can sometimes get “lost” to the potato, so I wait until later.

3. Pour your mixture over your potato and onion layers.

4. Lastly, sprinkle your breadcrumbs across the top of the casserole.

Bake your casserole at 350 degrees for 1 hour.

—

The following recipes are courtesy of http://www.southernfood.about.com/

Easy Herb Roasted Potatoes

Ingredients (makes four servings):

* 1 1/2 pounds red or Yukon gold potatoes, peeled, cut into wedges
* 1 tablespoon melted butter
* 1 tablespoon vegetable oil
* 2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley
* 1/2 teaspoon dried dillweed
* 1/2 teaspoon dried rosemary, crumbled
* 1/2 teaspoon onion powder, optional
* 1/4 teaspoon garlic powder, optional
* salt and pepper

Directions:
Line a baking sheet with foil; grease the foil lightly. Heat oven to 375°.

Combine potatoes, butter, oil, parsley, dill, rosemary, and onion and garlic powders in a large food storage bag. Mix in the bag until potato wedges are thoroughly coated. Arrange potatoes in the prepared baking pan in a single layer. Sprinkle with salt and pepper. Bake for 45 to 55 minutes, or until potatoes are tender and nicely browned.

Zesty Oven Fried Potatoes

Ingredients (makes four servings):

• 6 medium potatoes
• 1 teaspoon dry mustard
• 1/4 teaspoon chili powder
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup corn or canola oil

Directions:
Wash, peel, and slice potatoes. Arrange slices in a single layer in a shallow baking pan. Mix together the seasonings and oil; drizzle over potatoes. Bake at 425° for 45 minutes, or until potatoes are tender.