Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Shuckins on December 10, 2003, 04:54:16 PM
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...for Turkey and Dressing, candied yams, cakes, pies, cookies, and any other culinary delights you can think of.
Regards, Shuckins
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When you mash up those sweet potatoes throw in a small can of diced pineapple. Unbelievable!
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shuckins if you havent had yorkshire pudding and gravy......
id give you the recipe but my mom would kill me.
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Ok,..for baking a turkey in the oven
(This is for a 15 to 20 pound bird)
First, mix the following:
1 cup of White Wine
1/4 cup of brown sugar
1/2 cup of honey
2 pats of real butter
in a bowl and heat until the butter is melted.
Take your choice of bread (I prefer a mix of sourdough and wheat) and dab some of the above mixture on one side and apply it to the outside of the bird.
Repeat until the bird is completely covered with the bread (heels work better than open faced bread, by the way).
Make a tent over the bird, being careful to keep the foil away from the bird/bread covering. Seal this tent completely around the edges of the pan.
Put in a 325 degree oven.
At each hour, remove the bird and baste with the above mixture (making more as needed) over the bread covering.
After 6 hours, remove the tent and take the bread covering and push inside the bird (dressing). Baste the bare bird, leave the tent off, and put in the oven until appropriately brown (usually about 20 minutes.
Adjust heating times as follows:
5 pounds of bird = 1.25 hours of cook/bast time.
You will have the most succulent bird ever and the dressing will be to die for.
I won't give pout my smoking recipe....yet
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While Skuzzy seems to know exactly what to do, suggesting it to my step-mother (who does the turkey every year) would be an insult to her and she'd be pissed for the rest of the year. So, it will be a dried up nasty one AGAIN this year.
Then we go home and eat a nice ham made by my wife.
I don't cook at Christmas, so I can't give any details.
Casava Pie is a local Chritmas thing here. It is almost like a corn bread "pudding" with turkey, chicken and pork inside. It is kinda sweet though and I find it nasty.
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Curval, just make some of those ribs and start a new Christmas tradition!
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Best Turkey Ever,
This is Alton's recipe from his good eats show on the food network.
Have made it last 4 times i have made holiday turkeys.
Perfect turkey. It is much Simplier than it appears.
I use a cooler to brine the turkey in the Garage.
Hint: Before you start to cook the turkey make the aluminium foil cover and have it already done.
I have made Smoked Turkeys, fried turkeys, etc. this is the best.
Sorry for cut and the paste.
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 181 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
I have a great cornbread dressing recipe if anyone is interested.
Enjoy,
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4 Quarts Promised Land Egg Nog
1 750ml Remy Martin VSOP
Pour Egg Nog into punch bowl, slowly adding Cognac.
Stir until well blended.
Tell Wife to make dinner.
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Originally posted by Skuzzy
Ok,..for baking a turkey in the oven
(This is for a 15 to 20 pound bird)
First, mix the following:
1 cup of White Wine
I'm a firm believer that cooking with wine is the way to go. I'm copying this one. :aok
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Poor little turkey ...
those poor birds who manage to escape thanksgiving just to be eaten a christmas :)
Skuzzy ,I'll try your recipe with a Chapon (capon?) as I find turkey meat tessiture (texture ??) not that great.
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You can replace the turkey with any white meat. Cornish game hens work well too.
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Forgot to add a recipe :)
It's a traditionnal (*) and easy recipe :
Buche aux marron (chestnut dunno how to translate :))
400 g black chocolate
1 kg chestnut
400 g chestnut cream (with Madagascar vanilla)
200 g butter
200 g marrons glacés (chestnut boilled in sugar )
200 g macaroons (natural flavour)
5 cl rhum
50/100 g sucre glace (sweeten ice ????)
10 cl fresh cream (heavy/think cream I think)
Break the chocolate in a salad bowl and make melt it in the micro wave with butter cut in pieces.
Rinse chestnuts and drain them (?) mash them after.
Add the rhum to the mashed chestnut.
Break macaroons and "'marron glacés" in small bits(1)
In a salad bowl, mix the chocolate ,mashed chestnut and the chestnut cream until obtaining a smooth cream.
Incorporate "sucre glace" and (1) in this preparation.
Let it cool a bit.
Put aluminium foil in a cake mould and pour the preparation there. Wait until it hardens/solidify.
Extract the preparation of the mould ,place 12 hours in the fridge.
Why is it so hard to translate a such simple recipe ???
Should have posted it in French I would have done my post in 2 minutes :p
(*) a bit improved by my mother I must say :)
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Pizza.
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Looks good Straffo, I'd hafta take out a home equity loan to buy the ingredients though.
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MT check http://www.clementfaugier.fr/
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Turkey = Thanksgiving
Ham = Christmas
1 12-15 lb. ham
3 quarts sweet cider
2 cups maple sugar(or brown sugar)
2 teaspoons dry mustard
1 teaspoon powdered cloves
12 oz bottle of Guiness
6-8 slices fresh or canned pineapple
6-8 maraschino cherries
Simmer ham in cider for 2 hours; drain. Save the cider. Cover with paste made from sugar, mustard, cloves, and 1/2 bottle Guiness.
Place in baking dish. If you have a rack sit the ham on this then put in baking dish.
Pour cider, pineapple juice (juice from the canned sliced pineapple) and the rest of the Guiness over the ham. Bake for 3 hours at 325 basting frequently. 15 min before you pull it out arrange pineapple slices and cherries on the glaze, pressing firmly or use a tooth pick.
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Dry mustard you mean mustard seed ?
Or is it freeze-dried mustard ?
I'm a recipe addict :)
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"powdered" mustard seeds......
You make a "paste" with sugar, mustard, cloves, and 1/2 bottle Guiness. You need just enough liquid (Guiness) to make the "paste". Then you smear it on the ham.
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Thanks a lot !
I added it to my allways growing "to do soon" recipe list :)
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Originally posted by midnight Target
When you mash up those sweet potatoes throw in a small can of diced pineapple. Unbelievable!
Wife doctors them up with Brown sugar, Marshmellows, Shredded coconut, and Pecans....its something to fight for at the table (Rip holds up big fork in a threatening manner)
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Originally posted by straffo
MT check http://www.clementfaugier.fr/
to quote Steve Martin "Those French have a different word for everything!"
found Anglais version.. nevermind.
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(http://www.sendafriendabeer.com/images/pictures/wings.jpg)
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Incidently, for years I usually cooked up a Canadian goose for our traditional Christmas dinner.
1 Canadian goose, skinned (take the skin off, too much gamey fat) (Shot fresh in Montana usually a couple weeks before)
Fresh ground Pepper
1 lbs. bacon (thick sliced)
1 orange
1 apple
Marmalade of your choice
Prep the bird by removing the skins and stuffing it with slices of apple and orange. Use pepper to coat the skin, then wrap 1 lb. of bacon strips over the exposed breasts of the goose.
Bake slowly, covered with aluminum foil at 250 F. for 4 -6 hours, depending on the size. Remove foil and remove the bacon, then apply marmalade liberally to the breast of the goose, return to the oven and cook an additional 1 -2 hours. Serve with the unused marmalade.
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Now, considering my kids have taken up a majority of my hunting seasons the last 6 years, I've been cooking up Prime Rib instead.
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Originally posted by straffo
Thanks a lot !
I added it to my allways growing "to do soon" recipe list :)
No problem, one thing when go to "pour the cider/Guinness" over the ham don't pour directly over the ham or you will wash off the glaze. I take a ladle or spoon and put in on that way. Be sure to baste frequently.
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Is goose anything like duck? I mess up duck up everytime I make it. Either to dry or to greasy.
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Now the AH BBS is being used to swap recipies!?!
Lazs, Rip, quick, post something about laser sights or suspension tuning before it all goes down the tubes.
What about them Broncos?
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At least mine involved alcohol.:D
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Samiam,
I used to drive my grandad's '68 Bronco every weekend. Roughest riding, noisiest, yet most dependable heap I've ever had the privilege of wrestling down a dirt road.
How bout your Broncos?
Regards, Shuckins
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Originally posted by Shuckins
Samiam,
I used to drive my grandad's '68 Bronco every weekend. Roughest riding, noisiest, yet most dependable heap I've ever had the privilege of wrestling down a dirt road.
How bout your Broncos?
Regards, Shuckins
Funny you should ask. My current trail ride is a '94 XLT with the 5.8L engine. I put a 3" rancho lift on it (springs and radius arms up front, add-a-leafs rear), but the twin traction beam independent front suspension still leaves a bit to be desired on the trail. I don't know what Ford was thinking. A good solid front axle with a lots of flex in the springs is still the way to go.
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Broncos = ford = T U R Ds = Suck.
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Straffo,
Tres bien fait avec votre buche. Je suis un chef de patissier
professional et javait produi beaucoup des buche de Noel. Mes favorite sont les buche avec creme de marron et chocolate.
Je les fait souvant avec une genoise chocolate ou torte noisette,
ganache souffle, et toute les decorations traditional,champignons au meringues etc.
kbman
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Originally posted by Batz
Is goose anything like duck? I mess up duck up everytime I make it. Either to dry or to greasy.
Alot of folks make the mistake of cooking wild game too fast. Low heat, substitute fat (Bacon) will make most wild fowl fall off the bone with moisture.
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great kbman !
(and your french is : WOW :))
I'm not very good at pastry ,it's certainly the hardest part of the art of cooking :)
I just noticed I forgot to add to the recipe the "glaçage" :(
I'll add it later (it's time for my first coffee of the day :))
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That sounds all tasty and such, but does anyone know how to cook chicken gizzards? They taste so F***ing good!
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2oz Jameson Irish Wiskey
2oz creme da cocoa
4oz baileys irish creme
6 ounces coffee or 3 oz expresso
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Jack Daniel's
2 ice cubes
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Bevo beat me in.
I was going to say
2 fingers of scotch and a glass.:)