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:

Kielbasa Skillet Super

Posted by becr zone 9 CA 19 on Thu, Oct 2, 08 at 0:25

KIELBASA SKILLET SUPPER
A hearty and comforting meal, perfect for fall or winter! This tasty one-pan recipe was passed along to me by my father years ago, and I've adapted it to my family's tastes. Leftovers are wonderful, so it's a great make-ahead dish as well. I hope you enjoy.

SERVES 4 -6

Ingredients:

6 slices bacon, diced
1 medium onion, chopped
4 medium new potatoes, washed, scrubbed, and sliced thin
6 carrots, sliced thin
2 cups broccoli florets
1 cup celery, sliced thin
1/4 cup butter
1 (16 ounce) can sauerkraut, drained (optional)
1 lb smoked polska kielbasa, sliced in 1/2 inch pieces
salt and pepper

Directions:

1. In a dutch oven or large skillet, fry diced bacon until crisp, then remove bacon with a slotted spoon and set aside.

2. In bacon drippings, fry onion, potatoes, carrots, broccoli and celery over medium-low heat until tender and lightly browned, stirring occasionally, about 30 minutes.

3. Season with salt and pepper and add butter, the drained sauerkraut if using, and the kielbasa slices.

4. Cover and cook on low heat until hot, about 15 minutes.

5. Top with crumbled crisp bacon right before serving.

Pork Chops with Garlic-Lime Sauce

Posted by cziga Zone 5: (Toronto) on Wed, Oct 1, 08 at 18:39

Here is a nice, simple and quick one.

Pork Chops with Garlic-Lime sauce

Ingredients:

1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops

Directions:
Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total.

For the vinaigrette:
Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt.

Then add oil in a slow stream, whisking well, until it emulsifies.

Whisk in cilantro.

Pour the citrus-y vinaigrette over the hot grilled pork chops, and then serve the rest of the vinaigrette on the side.

Notes:
Pork Chops can be cooked in just about any style, doesn't have to be grilled. Also, if you have a bit of extra prep time in advance, you can brine the pork chops for added favour.

Also, this sauce is wonderful over a veggie side dish as well, or with another main course. Try it over asparagus, green beans, brush over ears of corn, etc.

Easy Microwave Bacon

Posted by becr zone 9 CA 19 on Fri, Aug 1, 08 at 18:17

Easy Microwave Bacon


Just a quick and easy way to get nice crispy bacon in the microwave, YUM!! Been making it this way for years, and thought I would share. Enjoy!

SERVES 3

Ingredients:

6 slices thick slice bacon (such as Hormel Black Label 'Thick Slice')
3 white paper towels

Directions:

1. On a microwave-safe dish (such as a Corelle dinner plate/or 8 x 10-inch Pyrex glass baking dish), lay down 2 sheets (double layer) white paper towels. Place 6 slices bacon on the paper towels (not overlapping each other). Cover the bacon slices with 1 sheet of white paper towel.

2. Microwave on high for 5 to 6 minutes.

3. Rotate dish and microwave on high for about 5 to 6 minutes more, or until done to your liking (I like mine crisp). Be careful not to burn the bacon.

4. Remove from microwave. Your bacon is ready!

5. NOTE: You can use regular slice bacon as well, just reduce cooking time by a minute or two.

Baked Pork Chops with Parmesan-Sage Crust

Posted by cziga Zone 5: (Toronto) on Thu, Jan 31, 08 at 12:01

We've started eating a lot of pork here, trying to eat leaner meat and all.

* Baked Pork Chops with Parmesan-Sage Crust *

Ingredients:
1 1/2 Cups Breadcrumbs (made from crustless French bread or store bought)
1 Cup Parmesan Cheese (about 3 ounces)
1 Tablespoon Sage (dried)
1 Teaspoon Lemon Zest
2 Eggs, large
1/4 Cup All-Purpose Flour
4 Pork Chops (each about 1 inch thick)
2 Tablespoons Butter (1/4 stick)
2 Tablespoons Olive Oil
Lemon wedges (optional)
Orange wedges (optional)

Directions:
1. Preheat oven to 425°F.
2. Mix breadcrumbs, cheese, sage and lemon zest in pie dish. 3. Whisk eggs in medium bowl to blend.
4. Place flour on plate; season generously with salt and pepper.
5. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
6. Melt butter with oil in heavy large ovenproof skillet over medium-high heat.
7. Add pork chops to skillet and cook until golden brown, about 2 minutes per side.
8. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.
9. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

Champagne Pork Chops in Chipotle-Mustard Cream Sauce

Posted by cziga Zone 5: (Toronto) on Thu, Jan 31, 08 at 12:01

We've started eating a lot of pork here, trying to eat leaner meat and all. Here are 2 recent pork recipes that we've enjoyed a lot:

* Champagne Pork Chops in Chipotle-Mustard Cream Sauce *

Moist pork chops in a spicy cream sauce. Very easy and quick to put together. Chipotle Mustard works really well in this recipe, but you can use any flavored mustard.

Ingredients:
4 boneless Pork Chops

For Marinade
1 Cup Champagne
1 Tablespoon Minced Garlic
1 Tablespoon Steak Seasoning
1 Tablespoon Olive Oil

For Pan Sauce
1 Cup Champagne
2 Tablespoon Chipotle Mustard
3/4 Cup Heavy Cream
1 Tablespoon Parsley, chopped (fresh if possible)

Directions:
1. Put all marinade ingredients into a ziplock bag along with pork chops. and let marinate for up to 24 hours.
2. Heat a little olive oil in a large skillet over medium high heat.
3. Add pork chops, turn down heat to medium, and cook pork chops on both sides until browned and cooked through, about 15 minutes.
4. Remove pork chops from pan.
5. Deglaze pan with champagne.
6. Wisk in mustard and cream.
7. Stir in parsley.
8. Return chops to pan to heat through.

Tourtiere (Ground Pork and Onion Dinner Pie)

Posted by lorna-organic on Sat, Jan 26, 08 at 2:42

Cooking and baking been one of my things since I was a child. My dad walked me through my first baking project, a cake made from a mix, when I was ten. I was twelve, when I made my first apple pie, all on my own. My mom wasn't home at the time. She was astonished, when she walked in and discovered me taking a beautiful apple pie from the oven.

This recipe was given to me by a Canadian friend. It was his grandmother's recipe. It makes a lovely presentation, and is inexpensive as company fare. It is a ground pork and onion dinner pie.

TOURTIERE

Pastry (I really like this pastry)

2 cups white flour
2 tsp. baking powder
1/2-1 tsp. salt (depending on your taste for salt)
1/3 cup butter
1/2 cup vegetable shortening
1/3-1/2 cup cold water
l tablespoon vinegar

Combine flour, baking powder and salt. Work in the butter and shortening with a pastry cutter. If you don't have a pastry cutter, you can use your fingers. Combine water and vinegar, then lightly stir them into the flour. Sprinkle your dough with flour, then knead it for one minute Divide dough into two balls, wrap in plastic, and chill for 30 minutes or more. To use, roll out each half of your dough, separately, on floured board and cut to fit the size of your pie plate. (Invert your plate over the rolled dough and cut two circles an inch larger in diameter.) I use a 9" pie plate.

Meat filling:

1-3/4s pounds ground pork
2 medium onoins, chopped
1 clove garlic, minced
1 cup water
1 tsp. salt
1 tsp. dry mustard
3/4s tsp. sage or savory
1/2 tsp. thyme
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
1-1/2 tablesppons white flour

egg glaze: 1 egg white, slightly beaten with 1 tablespoon water.

Cook ground pork in a large frying pan until it loses pink color. Push meat to the side, or temporarily remove from pan, so you can saute onion and garlic. Drain off fat. Add water, salt, mustard and seasonings to combined meat, onion and garlic mixture. Cover and simmer 15-20 minutes. Sprinkle with your 1-1/2 tablespoons of flour, sift it first so it won't lump up, and simmer for about 3 minutes until mixture thickens a bit.

Fill your pastry lined pie plate with meat mixture. Cover top with your extra sheet of pastry. Flute/seal edges, cut three 1" steam slits across the top, and brush egg glaze over the top so that it will brown nicely. Bake at 400 degrees (F) for 20 minutes, until browned. Allow to cool for about ten minutes before serving.

Sometimes I add some chopped mushrooms to the mix.

Chicken and Wild Rice Salad

Posted by pattioh z5MA on Mon, Jan 28, 08 at 21:11

This is a recipe for warmer weather, but it gets a lot of compliments and makes a nice colorful lunch dish for company, that can be whipped up while your guests are still in bed. I'm going to give you the original recipe and just say that I don't usually add the pineapple or the sugar and I sometimes only use about half the red,yellow, green pepper amounts. I've also used a 6oz bottle of Catalina and it was fine. I've even made this without the chicken!!

Chicken and Wild Rice Salad

6oz. box Uncle Ben's Wild Rice ("Original", prepared in microwave according to box directions.
OR use a cup of any wild rice prepared the way you like)
2 half chicken breasts, cooked and cubed
1 yellow pepper, cut in strips
1 red pepper, cut in strips
1 green pepper, cut in strips
1 10oz. can pineapple chunks, drained
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1 tea. Worcestershire Sauce
1 tea. sugar
1/4 tea. cayenne pepper (go easy on this if you don't like hot!)
1 8oz bottle Catalina dressing (Kraft "Free" is OK)

Method:

Place the cooked wild rice, chicken, peppers and pineapple in a large bowl. In another bowl, mix the sesame oil, vinegar, Worcestershire, sugar, cayenne and Catalina.

Add the dressing to the salad ingredients and mix gently. Chill until serving time.
Serves 8.

Oven Style Barbecued Back Ribs

Posted by aftermidnight Z8 V. Island B.C. on Mon, Jan 28, 08 at 14:43

I'll start this off with a recipe for barbecued ribs done in the oven, since all we have is a little hibachi this works for us. Like Flower I'd love to collect some of your favorite recipes. I've already started my Cottage Garden Recipe Book :o)

OVEN STYLE BARBECUED BACK RIBS

Back Ribs cut into serving size pieces, placed in a dutch oven and covered with water, chopped onion or garlic optional. Bring ribs to the boil then simmer for one hour. This gets rid of a lot of the fat and makes them fall off the bone tender.

Barbecue Sauce

1 cup Catsup
1/2-3/4 cup Brown Sugar (packed)
1/4 cup of Worcestershire Sauce
1/3 cup Red Wine Vinegar
2 TBSP Dry Hot Mustard
1 TBSP Paprika
1 TSP Chili Powder

Heat oven to 375 degrees, brush both sides of ribs with sauce, place in baking or roasting pan, pour remaining sauce if any over the ribs. Cover and bake for 20 minutes, uncover and bake for 20 more. Sorry I don't have a picture but they are yummy. Of course like all recipes this can be adjusted to suit your tastes.