Grilled Turkey

Posted by wonbyherwits z7 NC on Mon, Nov 26, 07 at 18:59

Grilled Turkey
My husband grills the Thanksgiving turkey. It is always so moist and tender, the meat just falls off. Here's how we grill it:

19 lb turkey is what we had
rubbed it down with extra virgin olive oil
patted in Herbs de Provence
put it on a roasting pan with rack

Preheat the gas grill and cranked it up to around 425 for about 45 minutes. Use 3 burners on the grill.

Turned off the middle burner (keep two side burners going) and get the temp down to 350.

Pour chicken broth into the roasting pan and throw in some fresh sage leaves (coarsely chopped) from the garden.

Keep the lid down until internal temp reached 165 (we use a remote thermometer with digital read out.) This took 3 hours. This is the recommended minimum temperature per the USDA (taken in the innermost part of the turkey thigh). Previous temperatures recommended were 170 to 180.

Bring the bird inside to the kitchen and cover with foil up to 1 hour. (10-20 minutes will cool it sufficiently to carve).

Cut off the wings and legs and put on the platter.

Cut off the breast halves and carve to put on the platter.


Thought I'd share --- it frees up my oven and warming drawer for all the side dishes.

Happy Thanksgiving!

Update: Thanksgiving 2008 -- photo:

Curried Winter Squash Bisque

Posted by midnightsmum 4b ON on Sun, Nov 9, 08 at 20:05

A holiday favourite for my Guests!!!
from Bert Greene's "Greene on Greens" - 1 of my fav cookbooks

Curried Winter Squash Bisque - serves 6 to 8

The spices in this soup are very important - can't stress this enough. Use the spices the 1st time you make it, then experiment thereafter!! This is a very easy recipe to make for vegetarians, or vegans, without sacrificing the flavour - OK, unless you really want the ham/bacon flavour.

2 tbls. unsalted butter - OK, I use salted. margarine for vegans
6 whole scallions, bulbs and green tips finely chopped -
OK, I use whatever onion is in my Fridge.
1 clove garlic, minced - I probably use more
1 small green pepper, seeded and finely chopped- I use Red, probably large
1/4 cup fresh parsley,plus extra for garnish -seldom use it
2 tsps. fresh basil
1 - 2 lb. butternut squash, peeled seeded and cubed - OR, buttercup squash, baked in the oven - way better
1 ham bone or 1/2 lb. chunk of smoked ham-I don't use it
1 14 oz. can of plum tomatoes
4 cups Chicken Broth, or veggie broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
pinch of freshly grated nutmeg
2 tsps. ground curry, choose your desired level of heat
salt and pepper to taste.

If you use fresh spices, it's much better!

Method: melt butter in large saucepan over medium heat; add scallions/onions for 2 mins. Add the garlic, green pepper, 1/4 cup of the parsley and the basil. Cook, stirring occasionally on med-low for 5 mins.

Add the squash, the ham-bone, if using, and the broth, spices(except curry and S&P) and tomatoes. Heat to boiling, then reduce to simmer. Cover and cook 1 hour. Remove ham bone and meat.
Blend/puree the soup in small batches, being careful of the hot liquid. Add the curry, return to boil, then simmer for 10 mins., stirring frequently. Add Salt and Pepper. Garnish with parsley.

As Bert says, this is a very hearty soup. Serve with sharp cheese, fresh bread and a green salad. It is filling. I usually double this, and still have 8 people looking for more!!!

I usually start my New Year's brunch with this!!! And yes, even after brunch, much later, they are trolling the kitchen for any soup I might have squirrelled away !~~ lol.

Zucchini Nut Loaf

Posted by aftermidnight Z8 V. Island B.C. on Sun, Nov 9, 08 at 18:06

Zucchini Nut Loaf

This recipe makes two loaves

3 c. of peeled grated zucchini ( I don't bother peeling just wash it thoroughly)
2 c. sugar
4 lightly beaten eggs
1 c. vegetable oil
3 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
1 c. chopped walnut
1/2 c. golden raisins
!/2 c. chopped pecans

In a large mixing bowl beat together the zucchini, sugar and eggs. Add the vegetable oil and mix well. In a seperate bowl stir together sifted flour, baking powder, baking soda, salt and cinnamon. Fold in nuts and raisins. Pour into greased or parchment paper lined 9x5x3 loaf pans. Bake at 325 degrees for about 60 to 70 minutes, remove from the pans. Cool thoroughly on a rack and store in an air-tight container.

This loaf freezes well. The next time I make this I think I'll try adding some dried cranberries or...

SPICED RED CABBAGE WITH APPLES AND WINE (ROTKOHL)

Posted by becr zone 9 CA 19 on Mon, Nov 3, 08 at 21:09

SPICED RED CABBAGE WITH APPLES AND WINE (ROTKOHL)


A truly outstanding dish of red cabbage, apples, aromatic spices and wine, this delectable version is adapted from "Aquavit and the New Scandinavian Cuisine", by James Beard Award-Winning chef Marcus Samuelsson. Makes a lovely accompaniment to holiday roast turkey, beef, or ham, -or- for a traditional European feast serve alongside Konigsberger Klopse (German Meatballs in Champagne Cream Sauce), Rouladen, Schnitzel, Sauerbraten, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley- -excellent!!! Keeps well, reheats well, and freezes well- -the flavor is actually improved by day two when the flavors have had a chance to marry- -this is the perfect make-ahead dish!!! I hope you enjoy as much as we do.

1/4 cup chopped pork fat or chopped bacon
1 large red onion, finely chopped
2 inches fresh ginger, peeled and finely chopped
1/2 cinnamon stick
1 large red cabbage, tough outer leaves removed, quartered, cored, and finely shredded
1 sprig fresh marjoram
1/2 teaspoon garam masala
1/2 cup red wine vinegar
1/2 cup ruby port or madeira wine
1/2 cup brown sugar or real maple syrup
1 bay leaf (optional)
1 whole clove (optional)
1 firm apple, chopped (optional)

Directions:

1. Cook the pork fat or bacon in a large skillet over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
2. Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
3. Add the cabbage, marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
4. Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
5. Remove the lid and cook, stirring frequently, for 15 minutes.
6. Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
7. Remove the cinnamon stick and serve.
8. NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.

Old English Fruit Cake

Posted by lorna-organic on Mon, Sep 1, 08 at 16:49

Old English Fruit Cake

(oven 275 degrees F)
This recipe requires the use of several large bowls for preparation. A large bread bowl is necessary to hold the finished batter, when all of the goodies have been incorporated.

1 pound butter
1 pound light brown sugar
9 eggs
2 tblsps. milk
1 pound regular white floor
2 tsps. mace
2 tsps. cinnamon
1 tsp. baking soda
2 pounds dried currants
1 pound seeded dark raisins
1 pound golden (sultana) raisins
8 oz. glace fruits (fruit cake mix)
8 oz. glace pineapple, but into bite size pieces
8 oz. glace green cherries, cut in half (optional)
1 pound whole pecans (be careful to check for shells before adding nuts)
approx. 2 cups of rum, brandy, or sherry
2 packages of cheese cloth

First sort your dried fruits to pick out any stems. Put all dried fruits into a colander and wash fruits. Use kitchen towel to partially dry fruits. Place dried fruits into large bread bowl, mix in glaced fruits, add 3 tablespoons liquor, mix well, then set aside. I usually prepare the fruits the night before.

Separate the eggs. Beat egg whites until stiff, adding half of the brown sugar, set aside. Cream butter , adding half the brown sugar, mix well. Beat the egg yolks until thick, beat yolks into butter mixture, along with the milk. Fold in egg white mixture.

Sift flour, baking soda, mace and cinnamon. Stir into butter mixture, then stir batter into fruit mixture by hand. This recipe creates a large volume of batter!

Grease and flour baking tins. I usually get 2 full loaf size cakes, 6 half loaf cakes, plus 2 minis from one recipe. Place pan of hot water in the bottom of a 275 degree oven for the purpose of creating steam. Put your cakes on the racks of the oven, and bake for one hour. Smallest cakes should be done in 50 minutes, continue to bake larger cakes until they test done with a toothpick. Largest cakes usually bake in 1-1/2 hours.

Thoroughly cool cakes on racks before wrapping each cake in liquor soaked cheese cloth. Wrap well in plastic and store in cool, dark cupboard. Allow cakes to ripen for at least six weeks. Cakes will keep well for several months. It is a good idea to re-wet cheesecloth with liquor every three months for long term storage.