The return of the dreaded 11 Commandments of a THANKSGIVING DINNER

CookingWithCarlo.com ^ | Nov. 17 2005 | Carlo3b, Dad, Chef, Author

[EmilyGeiger]

Thanks Carlo!!! So glad to see this!!!

[tubebender]

If you make gravy from the drippings and you baste the bird your gravy will be too salty to eat if you don't rinse it adequately. We found that out a few years ago.

Also we found that a brined bird cooked faster. We are using a Dacor convection oven.

I use a new five gallon bucket from the hardware store with a leakproof bag liner. I set that bucket in another bucket or two and wrap with a old blanket. Place a plate and a weight on top of the bird to sink it...

[tubebender]

If you make gravy from the drippings and you baste the bird your gravy will be too salty to eat if you don't rinse it adequately. We found that out a few years ago.

Also we found that a brined bird cooked faster. We are using a Dacor convection oven.

I use a new five gallon bucket from the hardware store with a leakproof bag liner. I set that bucket in another bucket or two and wrap with a old blanket placed in a old cooler with ice. Place a plate and a weight on top of the bird to sink it.

A popular brine recipe from Alice Waters at Chez Panisse in the Bay Area

The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half.

2-1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme,
or 4 tablespoons dried
1 whole head of garlic, peeled
5 whole allspice berries,
crushed 4 juniper berries, crushed

.

We will try Carlo's this year...

[tubebender]

Disregard #142???

[BulletBobCo]

YUM BUMP

[Victoria Delsoul]

Great stuff. Thanks Carlo.

[Veto!]

Here's the best to-die-for sweet potato recipe in the captivity. Enjoy!

NEW ORLEANS SWEET POTATO BREAD PUDDING WITH RUM SAUCE

1 1/4 pounds sweet potatoes, peeled and finely chopped
2 cups raisins
1/4 cup dark rum
5 large eggs, lightly beaten
1/2 cup granulated sugar
1 quart whipping cream
2 cups half-and-half
2 tablespoons cane syrup (Very thick dark brown sugar syrup)
1 tablespoon ground cinnamon
1/2 (16 ounce) loaf French bread, torn into 1-inch pieces
Rum Sauce
Whipped cream

Arrange sweet potatoes in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Set aside.

Combine raisins and rum. Set aside.

Combine eggs and next 5 ingredients in a bowl; add bread pieces, sweet potato, and raisin mixture. Spoon mixture evenly into 2 lightly greased 11 x 7-inch baking dishes. Bake at 350 degrees F for 1 hour or until set, covering with foil to prevent over browning, if necessary.
Serve warm with Rum Sauce and whipped cream. Serves 16.


RUM SAUCE:
1 1/2 cups butter
1/4 cup dark rum
3 cups sifted confectioners' sugar
1 egg yolk

Melt butter in a heavy saucepan over low heat; stir in rum. Add confectioners' sugar; stir with a whisk until smooth. Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160 degrees F.
Makes 2 1/2 cups.

[Tall_Texan]

You can keep the ladels and the teaspoons. Just hand me the remote.

[anniegetyourgun]

I agree....only I reverse the order. : 0

Thanks C3B - I'm going to enjoy Thanksgiving this year. I am where I belong and have a new home - the kitchen is to die for. Can't wait to try it out next week!

[ken5050]

Yes..

[ken5050]

That sounds awesome....thanks..will probably give it a go..one quesation, please..define "finely chopped?"..also, can you parboil the potatoes a little first..makes it much easier to dice..

[jellybean]

TRADITIONAL ITALIAN STUFFED BELL PEPPERS

I LOVE!!! stuffed peppers, but I've never made them. Do you brown the ground beef before stuffing the peppers or does it cook while in the oven? Can I use brown or wild rice instead of long grain white?

[Libloather]

Another Turkey Stuffing a la Crockpot

I crock turkey all the time. Two thighs, one can of turkey noodle or chicken broth, garlic powder, some crushed rosemary and a pinch of turkey bullion. Add water if needed so turkey is covered. Let that cook on low for at least 8 hours. Remove the turkey, turn the crockpot on high and throw in 3 cups of uncooked rice. Place turkey on grill for 15 to 20 minutes to toughen up the skin. Rice should be done. TOTAL comfort food.

Found this one on the net (and it's EASY!) -

BAIGAN BHARTA (MASHED EGG-PLANT)

Cooking the eggplant:
Poke the eggplants (say 2, medium sized ones) with a knife, and insert slivers of garlic in the slits. The eggplant can be roasted either in a conventional oven (400 degrees for 30 minutes), a microwave, or ideally, on a slow charcoal grill. When they are done (they become kinda' limp), peel, and mash up the insides. Use a knife to cut up the long fibres.

Seasoning:
In a wok, heat some oil, and add chopped onions, and chopped ginger. Fry till the onions are semi-browned, and then add the mashed eggplant. Add salt, and pepper to taste. Season with lots of chopped cilantro (coriander leaves). Since the eggplant is already cooked, you need not cook for long in the wok - just long enough to mix things up good. Spaghetti sauce or a few tomatoes chopped fine added with the eggplant also tastes good.

[kitkat]

Thanks for the advice about the turtkey wing tips. I'll look for them.

[jellybean]

Prayers for your mom, don-o.

[CobaltBlue]

Carlo, my man! Long time no post!

I was thinking time was a little tight to get everything done by Thursday!

Hah. My dad called yesterday afternoon and he's coming early bringing his new wife, his child by a former relationship, her child by a former relationship and they'll be here before I come home from work today!

Even with massive assistance we can't get everything done before he shows up!

But it's family time, right? So we'll roll with it.

[Veto!]

Glad you like my NOLA rum-sweet potato-bread pudding. Seems a good year to celebrate the original NOLA in small but meaningful ways. My grandmother lived there, we made the annual trek to see her and do the town. But to be honest, this recipe came from a friend in Kansas City. LOL

Sure, you can parboil -- good idea. Or just put them in the steamer until the skins get loose. "Finely chopped" is a matter of preference. I think that the pieces should be large enough to recognize in the pudding and give it a little texture. Not grated. Maybe half- or quarter-inch cubes.

Of course the most important thing is to finish the bottle of rum the same day you open it. I wonder how mojitos go with turkey....nah. Perhaps you have a better idea. In coffee, of course, what else?

[Veto!]

And they have a distinct taste of sulpher,

I think you can buy unsulphured raisins in bins at many markets and most healthfood stores. Different varieties too, all with different flavors. I love them in anything. Soaked in rum is good--Haagen Das Rum Raisin ice cream is super.

[Giddyupgo]

I'm willing to try brining, but someone explain exactly what does it do, and how is it different?

[jslade]

bttt