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Q:
First of all Hello! to everyone that I haven't talked to in awhile.
Question: Cooking, Specifically holiday meals. Anyone have a family favorite that they'd like to post on here for the benifit of all the rest of us? I love trying new foods so feel free to share!!
Thanks
CPT B
Question by CPT BRAD. Uploaded on November 19, 2009
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Answers (10)
Welcome back Cpt BRAD, Where have you been?
Mesquite-Grilled Turkey:
Ingredients:
2 cups mesquite chips, divided
1 fresh or thawed frozen turkey (10 to 12 pounds)
1 small sweet or Spanish onion, peeled and quartered
1 lemon, quartered
6 fresh tarragon sprigs, divided
1 metal skewer (6 inches long)
2 tablespoons butter or margarine, softened
Salt and pepper
1/4cup butter or margarine, melted
2tablespoons fresh lemon juice
2tablespoons chopped fresh tarragon leaves or
2 teaspoons dried tarragon leaves, crushed
2 cloves garlic, minced
Preparation:
1.Cover mesquite chips with cold water; soak 20 minutes. Prepare grill for indirect cooking. Rinse turkey; pat dry with paper towels. Place onion, lemon and 3 tarragon sprigs in cavity. Pull skin over neck; secure with metal skewer. Tuck wing tips under back; tie legs together with wet kitchen string......
2.Spread softened butter over turkey skin; sprinkle with salt and pepper. Insert meat thermometer into center of thickest part of thigh, not touching bone...
3.Drain mesquite chips; sprinkle 1 cup over coals. Place turkey, breast side up, on grid directly over drip pan. Grill turkey, on covered grill, over medium coals 11 to 14 minutes per pound, adding 4 to 9 briquets to both sides of fire each hour to maintain medium coals and adding remaining 1 cup mesquite chips after 1 hour of grilling. Meanwhile, soak additional fresh tarragon sprigs in water....
4.Combine melted butter, lemon juice, chopped tarragon and garlic in small bowl. Brush half of mixture over turkey during last 30 minutes of grilling. Place soaked tarragon sprigs directly on coals. Continue to grill, covered, 20 minutes. Brush with remaining mixture. Continue to grill, covered, about 10 minutes or until thermometer registers 180°F.
5.Transfer turkey to carving board; tent with foil. Let stand 15 minutes before carving. Discard onion, lemon and tarragon sprigs from cavity....
My mother usually follow this recipe for Thanksgiving Holiday...I hope you like it and Enjoy!!!
Heard of puffed rice?
Then how about "PUFFED DEER"!
A fella shot a small doe in the rear with a 340 Weatherby Magnum and the Barnes Bullet exited its chest.
YUCK!
Welcome back YOUNG MAN!
If you decide to roast your turkey place a double layer of cheese cloth over the bird and baste with real butter. After the bird is done peel off the cloth and you will have a golden brown bird with lots of crisp delicious brown skin. You can get the cloth at a fabrick store.
BTW good to hear from you again.
How about an Irish Blue Plate Special? Corned beef and cabbage made with Kosher corned beef. The cabbage has to simmer for close to an hour to soften up. Add peeled potatoes to the pot about midway through the process and then the corned beef (sealed in plastic wrap) toward the end for about ten minutes. Regular corned beef comes out stringy and dry, which some folks like, but the Kosher corned beef is more tender and moist.
Welcome back CPT B! Good to see you back on. Hope you have been able to get some hunting in.
Ever tried candied cucumber rings? Bright red, spicy, sweet, tasty, and habit forming - just right for the season. Most recipes are similar to this:
http://recipes.smashits.com/6574-recipe-candied-cucumber-pickles.html
One of my favorites is easy. Take a bunch chopped garlic and sautee it in butter when its warm put in 1lb ground sausage to brown up. when done drain oil. mix in 2 pkgs or cans chopped spinach. when warm mix in 2 pkg cream cheese cook on low stirring til it blends together. salt and pepper to taste. Roll out a tube of the crossoint rolls leave attached together. lay mixture in middle or dough fold edges up and put some slits in the middle. cook for however long dough says. 350 for like 15-20 min or until its puffed up and golden brown. Its easy and delicous. You can change it up with ground deer or other game if you hsve it! Happy Eating!
Welcome back Capt. I'd give a a good recipe if I had one but I'm the worse cook in the world. Almost as bad a cook as a shot with a gun.
In my answer above, I see that I should have qualified the time for cooking the corned beef to take into account the size of the portion. It is one hour per pound. Sorry about that.
Post an Answer
Welcome back Cpt BRAD, Where have you been?
Mesquite-Grilled Turkey:
Ingredients:
2 cups mesquite chips, divided
1 fresh or thawed frozen turkey (10 to 12 pounds)
1 small sweet or Spanish onion, peeled and quartered
1 lemon, quartered
6 fresh tarragon sprigs, divided
1 metal skewer (6 inches long)
2 tablespoons butter or margarine, softened
Salt and pepper
1/4cup butter or margarine, melted
2tablespoons fresh lemon juice
2tablespoons chopped fresh tarragon leaves or
2 teaspoons dried tarragon leaves, crushed
2 cloves garlic, minced
Preparation:
1.Cover mesquite chips with cold water; soak 20 minutes. Prepare grill for indirect cooking. Rinse turkey; pat dry with paper towels. Place onion, lemon and 3 tarragon sprigs in cavity. Pull skin over neck; secure with metal skewer. Tuck wing tips under back; tie legs together with wet kitchen string......
2.Spread softened butter over turkey skin; sprinkle with salt and pepper. Insert meat thermometer into center of thickest part of thigh, not touching bone...
3.Drain mesquite chips; sprinkle 1 cup over coals. Place turkey, breast side up, on grid directly over drip pan. Grill turkey, on covered grill, over medium coals 11 to 14 minutes per pound, adding 4 to 9 briquets to both sides of fire each hour to maintain medium coals and adding remaining 1 cup mesquite chips after 1 hour of grilling. Meanwhile, soak additional fresh tarragon sprigs in water....
4.Combine melted butter, lemon juice, chopped tarragon and garlic in small bowl. Brush half of mixture over turkey during last 30 minutes of grilling. Place soaked tarragon sprigs directly on coals. Continue to grill, covered, 20 minutes. Brush with remaining mixture. Continue to grill, covered, about 10 minutes or until thermometer registers 180°F.
5.Transfer turkey to carving board; tent with foil. Let stand 15 minutes before carving. Discard onion, lemon and tarragon sprigs from cavity....
My mother usually follow this recipe for Thanksgiving Holiday...I hope you like it and Enjoy!!!
Heard of puffed rice?
Then how about "PUFFED DEER"!
A fella shot a small doe in the rear with a 340 Weatherby Magnum and the Barnes Bullet exited its chest.
YUCK!
Welcome back YOUNG MAN!
If you decide to roast your turkey place a double layer of cheese cloth over the bird and baste with real butter. After the bird is done peel off the cloth and you will have a golden brown bird with lots of crisp delicious brown skin. You can get the cloth at a fabrick store.
BTW good to hear from you again.
How about an Irish Blue Plate Special? Corned beef and cabbage made with Kosher corned beef. The cabbage has to simmer for close to an hour to soften up. Add peeled potatoes to the pot about midway through the process and then the corned beef (sealed in plastic wrap) toward the end for about ten minutes. Regular corned beef comes out stringy and dry, which some folks like, but the Kosher corned beef is more tender and moist.
Welcome back CPT B! Good to see you back on. Hope you have been able to get some hunting in.
Ever tried candied cucumber rings? Bright red, spicy, sweet, tasty, and habit forming - just right for the season. Most recipes are similar to this:
http://recipes.smashits.com/6574-recipe-candied-cucumber-pickles.html
One of my favorites is easy. Take a bunch chopped garlic and sautee it in butter when its warm put in 1lb ground sausage to brown up. when done drain oil. mix in 2 pkgs or cans chopped spinach. when warm mix in 2 pkg cream cheese cook on low stirring til it blends together. salt and pepper to taste. Roll out a tube of the crossoint rolls leave attached together. lay mixture in middle or dough fold edges up and put some slits in the middle. cook for however long dough says. 350 for like 15-20 min or until its puffed up and golden brown. Its easy and delicous. You can change it up with ground deer or other game if you hsve it! Happy Eating!
Welcome back Capt. I'd give a a good recipe if I had one but I'm the worse cook in the world. Almost as bad a cook as a shot with a gun.
In my answer above, I see that I should have qualified the time for cooking the corned beef to take into account the size of the portion. It is one hour per pound. Sorry about that.
Post an Answer