Posted on 11/11/2004 8:00:23 PM PST by carlo3b
"and don't forget the Deep Fried Turkey!!!!!"
Oh my God!
I've been meaning to buy one of those deep friers for the last few years.
Do you think I can use it to fry cannoli shells too?
Zeppole, sfingi, taralle, panelle, inis, cazzitelli, cuccidati, cassatelle, panettone, taralle bollite,etc...pastries galore.
You are awesome~~~~marked to read later..
Concur, for the last three years we have been brining the turkey, we will never go back, no matter how you cook it it comes out way more juicy and tender, from the brining FAQ:
*** What's in the Brine ? ***
The brine is mostly water, some salt at a minimum and some sugar
and spices and herbs and onions and garlic at a maximum.
What does the brining process do for my chicken or turkey ?
The brining process forces water into the muscle tissues of the
meat by a process known as diffusion and osmosis. This additional
moisture causes the muscle tissues to swell and hold more water.
The resulting water in the muscle tissues will make the meat more
moist and tender. Any spices, herbs or other flavorings you add
to the brine solution will get taken deep into the meat with the
water. See section 10.5.4 of the BBQ-List FAQ version 2.0 for more
information on brining (brining a chicken is similar to brining a
turkey).
*** What do I use for a brine ? ***
As a general starting point, take one gallon of water and add 3/4
(preferable - but you can use up to a cup) of salt (kosher is best !),
1/2 cup of sugar and then the rest is up to you. Sliced onions are
nice, a few cloves of crushed garlic add a nice flavor and then
there's the spices and herbs.
Email me if you want this faq.....
bump for later
This sounds good, Jen.
Where and what time! , I'll bring My fryer over....
I would use new oil for the goodies if you do a turkey or just do them first then the turkey.
Academy Surplus or wally world have fryers at a good price last time I looked. The trick is finding a good price on the oil- use peanut oil if you can find it or if not use a blend w/ mostly peanut oil.
It has a higher burn point than others.
Wonderful Thanksgiving Remembrance. Thanks for sharing it.
Of course, I would've liked to have heard more about the Italian Cookies...
Do you have a casa data recipe?
* 1 pound salt pork, diced (NOT fatback!)
* 2 medium onions, sliced into half-moons
* 1 large bag frozen peas, defrosted (fresh peas can be
used if available)
1. In a large skillet, parboil the diced salt pork in
boiling water for 5 minutes. Drain.
2. Return the salt pork to the skillet and brown over
medium high heat. Remove with slotted spoon.
3. Using the rendered fat left in the skillet, saute the
onions until transluscent.
4. Return the salt pork to the skillet along with the
peas.
5. Lower the heat, cover and let simmer for 8 minutes or
until the peas are tender but not mushy.
NOTE: This recipe makes enough for 12 people, but can be
adjusted up or down to suit your needs.
HAPPY THANKSGIVING!
Regards,
Cherry pie recipe For deep dish glass pie plate
FILLING
2 cans red tart cherries (packed in water, not syrup)
Reserve 3/4 cup of cherry juice 1 cup of sugar
6 tablespoons of flour
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
Directions:
Mix juice, sugar, flour, cinnamon and almond extract in a saucepan, heat on low heat, stirring until it thickens, then add cherries.
CRUST
Preheat oven to 425
2-1/4 cups flour
1 teaspoon salt
1-1/4 cups chilled crisco
6 tablespoons ice water
Directions:
Mix flour and salt. Add crisco and cut it into small lumps-mix with hands quickly.
Take 1/3 cup mixed ingredients in a small bowl with ice water, make a paste, add to original mixture and mix quickly.
COOL THE DOUGH!!! Divide the dough in half. Roll out one half on a floured surface (preferably dough cloth and covered rolling pin), fold dough in half and place half way in pie dish.
Unfold to cover bottom. Patch any holes and add the filling.
Roll top, put water on the edges, and add pieces of butter over the filling. Put top crust on, and crimp the edges. Put small hole in center, fork a design, sprinkle with sugar. Bake 50-60 minutes.
It took you until Post #20 to ping me?????????? (stomping foot)
mark for the morning.
I'm going to try cooking my turkey upside down...that makes sense...and I"m still going to baste that bird with mayonnaise, the secret to a beautiful brown crust.
Pukin aint got nobody to cook all these great recipes this holiday season, so dont be reminding me by pinging me to all this holiday cheer, okay?
Not loaf bread but these rolls are the best I've ever made, not an original recipe of mine:
Title: Cinnabon Rolls
Categories: Yeastbreads
Yield: 20 Lg rolls
1/2 c Warm water (105-110 degrees)
2 pk Active dry yeast
2 tb Granulated sugar
3 1/2 oz Pkg instant vanilla pudding
1/2 c Butter, melted
2 Eggs, beaten
1 ts Salt
8 c All-purpose flour
1 c Butter, melted
MMMMM
.
SONOFABITCH STEW
2 pounds lean beef
Half a calf heart
1/2 pounds calf liver
1 set sweetbreads
1 set brains
1 set marrow gut
Salt, pepper
Louisiana hot sauce
Kill off a young steer.
Cut up beef, liver and heart into I -inch cubes;
slice the marrow gut into small rings.
Place in a Dutch oven or deep casserole.
Cover meat with water and simmer for 2 to 3 hours.
Add salt, pepper and hot sauce to taste.
Take sweetbreads and brains and cut in small pieces.
Add to stew.
Simmer another hour, never boiling.
My brother's favorite Thanksgiving dish:
Tsimmes
40 minutes to assemble; 4-6 servings
2 hours to bake (Depending on what else gets served)
Tsimmes is a festive Jewish dish that combines vegetables and fruit, savory and sweet......all baked together. This versions is 98% traditional; its 2 points of departure are the omissions of a few chunks of meat, and the optional addition of cheese in the topping. Serve it with the Spinach Kugel(see opposite page), and a freshly-baked challah (p. 97) for a warming winter supper.
I.
2 lbs. sweet potatoes
2 large carrots, sliced
1 large (3-4 inch diameter) tart apple, sliced
1 heaping cup chopped onion
20 large pitted prunes
juice of 1 large lemon
1 tsp. salt
1/4-1/2 tsp. cinnamon (to taste)
2/3 cup fresh-squeezed orange juice
II.
2 eggs, beaten
1/4 cup wheat germ, matzo meal or fine crumbs
1/2 tsp. salt
(optional: 1/2 cup [packed] grated mild cheddar)
3 Tlbs. butter, cold, and in thin slices.
1.) Take half the sweet potatoes and grate them coarsely. Set these aside. With the other half, cut bite-sized slices or small chunks.
2.) In a deep-dish casserole, combine the sweet potato chunks with all the other ingredients in List I. Toss until nicely mixed.
3.) Mix together the grated sweet potato with the other ingredients from List II. Pat this into place on top of the first mixture in the casserole. Dot the top with the butter slices.
4.) Cover tightly and bake for 1 hour. Remove the cover, and bake another hour, until the top is brown and crisp.
p. 204 Casseroles & Melanges
Thanks for the Turkey tip. It makes sense that cooking upside down would make the bird more juicy. I will try that this year.
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