The return of the dreaded 11 Commandments of a THANKSGIVING DINNER

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

[Bahbah]

BTTT

[spectre]

Don't you dare take me off your ping list, carlo! What's Thanksgiving on FR without our Carlo?! It's a tradition!

sw

[carlo3b]

WOO HOO, the return of the bestselling, all encompassing, filled with the tortured remnant of  what is left of the greatest minds that haunt FReeRepublic.. Ta Da..

CLINTON LEGACY COOKBOOK

The only item to escape the Clinton Administration
without DNA on it!

    A fun and fanciful look at the world of great food and witty politics expertly blended by renowned master Chef Carlo Morelli!  This 272 page collection of favorite recipes, hilarious cartoons, and whimsical humor is a true recipe for sidesplitting and tummybustin' fun!

JUST IN TIME TO STUFF IT IN SOMEONE'S
CHRISTMAS STOCKING

BUY IT HERE!

[carlo3b]

blush.. thanks so much.. ;)

[StarFan]

Thanks for the simple brining recipe, although I will have to forego juniper berries as I've yet to find them in my area. Any idea what a good substitute might be? Perhaps sliced fruit?

Your recipe is a lot less expensive than the one I was going to try which called for plenty of turkey broth, brown sugar, orange and lemons slices and 48 oz of honey and maple syrup for a 20 lb. turkey.

[StarFan]

Sara Molton offers two choices:

In the refrigerator: Thaw turkey in its unopened package on a platter to catch any defrosting juices that might come out. Allow one day for every four to five pounds of turkey. So, a 15 pound turkey would take three days to defrost.

In the sink: Put turkey breast side down, in its unopened package in a sink filled with cold water. Change the water every 30 minutes to keep the temperature cold. Allow 30 minutes for every pound of turkey. So, a 15 pound turkey would take 7 1/2 hours to defrost.

[StarFan]

The Legacy Cookbook resurrects some wonderful memories my FRiend. Does my heart good to see people, as late as July '05, still purchasing it.

[carlo3b]

Thank you my FRiend, we had great fun writing that cookbook. We are still getting orders for that baby, most are reorders for gifts.. I still remember having threads every week that had 500 posts (FRIDAY FOOD FIGHTS).. LOL Oh the memories.. Happy Thanksgiving

[Steve0113]

Got a question for you. A couple of years ago, for the first time I fried the turkey in peanut oil, which isn't cheap. The result was fantastic, though, and well worth it. Following the directions afterward, I strained the peanut oil back into its container and stored it until the next Thanksgiving. I re-used the oil and afterward strained it back into the container again. My question is, how many times can I keep doing this? Does the oil ever go bad? Thanks much.

[Squat]

Ping me please

[tubebender]

We have a large local health food store that may have the juniper berries or perhaps our restaurant supply store.

Penzeys has them for sure...

[Pukin Dog]

You are my favorite FReeper, Carlo. Love your posts.

[carlo3b]

Ping me please

OK you asked for it.. You are on board.. Buckle-up this can be a wild ride through what some people call FOOD PERGATORY.. ;)

[carlo3b]

Steve, you can use it several times.. it depends on the temperature you cook at, but generally you will know when it becomes weak, dark and take longer to cook..

I am more concerned with how you are storing it.. Store canola, olive, and peanut oils in the refrigerator or in another cool, dark place. Select oils in light-resistant plastic containers or dark brown or green glass containers.

[carlo3b]

You are my favorite FReeper, Carlo.

EGO.. Flaps up up and away.. Thank you my dear FRiend.. have a healthy and Happy Thanksgiving.. :)

[Steve0113]

It has been stored in a light-proof plastic jug, which was its original container, out in the garage.

I don't recall the cooking temperature I used, but I was careful to follow the directions about it.

[knak]

Ok, I'll ask again. How do you prepare a black forest ham? Anyone?

[carlo3b]

PLEASE, PLEASE MAKE FRESH CRANBERRIES, you will not regret it.. I promise.. they are so easy, and sooooo delicious  and as a bonus, they are really healthy.. There's a good reason why cranberry juice is recommended for urinary tract infections. In 1998, researchers at Rutgers found that cranberry juice prevents E. coli bacteria from sticking to the cells of the urinary tract, so it flushes out of the body in the ..you know what..   LOL

HEAVENLY CRANBERRY SAUCE

Here's a classic cranberry sauce recipe that would be at home at any Thanksgiving dinner.
This recipe can be prepared up to 4 days ahead of time. Refrigerate until use.

• 3/4 cup water
• 1/2 cup sugar
• 1 tablespoon orange juice,
• 1 teaspoon orange zest
• 2 1/2 cups fresh cranberries
• 1 tablespoon brandy

Put the water, sugar orange juice and zest in a saucepan and stir in sugar until dissolved, then add the cranberries and bring to the boil. Cook for 5-10 minutes or until the berries begin to pop. Remove from heat and stir in the brandy. Chill until serving time.
Makes about 4 cups
 
 

[carlo3b]

OK Rose.. here is your first installment

Tex-Mex Jalapeño Cranberry Sauce

Tart cranberries and sweet orange pair beautifully with a little bit of jalapeno heat in this unique cranberry sauce recipe.
This recipe can be prepared up to 4 days ahead of time. Refrigerate until use.

• 12 oz fresh cranberries
• zest of 1 orange, finely grated
• juice of 2 oranges
• 2 T tequila
• 1/2 C sugar
• 1 jalapeño pepper, seeded and finely chopped

Add enough water to the orange juice to make one cup of liquid.

Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot. Bring to a slow boil, stirring occasionally. When the cranberries begin to pop, add the chopped jalapeño cook for about 5 minutes, stirring frequently. If the sauce seems a little thick, add a bit more water. Remove from heat, transfer to a bowl and chill.
Makes about 1 1/2 Cups

[carlo3b]

Another year younger, another year wiser.. :)

 
 HOLIDAY CINNAMON BREAD WITH LOTS OF GOODIES

    This baby is a special treat, made moist with cottage cheese.. don't wince, it's perfect.. :)

            * 1 egg
            * 1/4 cup butter
            * 1/3 cup granulated sugar
            * 1 cup small curd, low-fat cottage cheese
            * 1/2 orange, grated (use fruit, juice and peel, remove any hard membranes)
            * 1 cup flour
            * 1 teaspoon baking powder
            * 1/2 teaspoon baking soda
            * 1 teaspoon cinnamon
            * 1/2 cup yellow raisins
            * 1/2 cup chopped walnuts
            * 1/2 teaspoon cinnamon
            * 1 tablespoon granulated sugar

1) Blend sugar, butter add egg add cottage cheese and orange peel until blended. Combine and add the next 6 ingredients and stir until dry ingredients are just  moistened. Do not over mix.
2) Scrape batter into a greased 8 x 4-inch foil loaf pan, and sprinkle top with mixture of cinnamon and sugar. Place pan on a cookie sheet and bake in a 350 degree F oven for 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean.
3) Allow to cool for 15 minutes, and then remove pan and continue cooling on a rack.
 
Serve with cream cheese and jam and a few sliced strawberries.

    Yields 1 loaf.