Comments (1)

By zach, February 28, 2009 3:54 pm

Thanksgiving is a big event in my family. In 2008 I was the host and I wanted to do something very special with the turkey. I decided to braise the turkey and create a real flavorful gravy.

This turkey is cooked by braising cooking method. Braising is a great way to cook. It is relatively easy, produces great tasting food, and the meat is always moist. The basic idea for braising is to slow cook a piece of meat with some liquid in the oven. Check out this wikipedia article for more detailed information on braising.

Purchasing a turkey from a grocery store is fine. There are lots of free range and organic options if that is preferable. When choosing the size of the turkey it is suggested to get 1.5-2 lbs of turkey per person. Err on the high end of that range to have additional leftovers.

Turkey Dinner with Guinness Gravy

Ingredients:

• 1 turkey
• 1 cup salt
• 3/4 cup poultry seasoning (improvise with pepper, salt, parsley, thyme)
• 1/2 cup canola oil
• 2 cup Guinness Stout
• 2 cups chicken broth
• 1/2 pound mushrooms, sliced
• 3 tablespoons flour
• 2 tablespoons butter
• salt to taste on turkey and gravy

Prep work the day before:

Brine the turkey. Brining is a process to add moisture to your turkey by soaking the turkey in a salt water solution. This can be done the day before.

• Use a big bucket. The turkey should fit inside the bucket and be able to put a cover over the top.  Note that the turkey will need to go back in the refrigerator so check on the space availability.
• Add a cup of salt to the bucket.
• Add 1/4 cup poultry herbs. This will have a marinade effect and add more flavor to the turkey.
• Add some cold water to the bucket. Fill the bucket a 1/3 to 1/2 full. Remember the turkey still needs to be added.
• Stir in the salt and marinade ingredients. Stir until the salt has dissolved.
• Place the turkey in the bucket.
• If needed top off with some more cold water to cover the turkey.
• Cover the bucket and place in the fridge overnight.

Brine the Turkey Overnight

Prep work the day of:

• Cut the turkey into pieces. This will create more surface area and cook the turkey faster. It’s not an easy thing to cut up a raw turkey so if you want to cook the turkey whole that’s fine too.
• In a bowl, mix the canola oil and 1/2 cup poultry seasoning to create a wet rub.  Rub all over the turkey and under the skin.
• Put all the turkey pieces in a roasting pan skin side up. Now add the braising liquids (Guinness and chicken broth)

Cooking the turkey:

• Cover with tin foil and cook in the oven @ 325 degrees for about 2-3 hours. Use a meat thermometer in the thigh and breast to determine done-ness. If the turkey is being cooked whole follow the directions on the packaging.

Guinness gravy:

This gravy is really deep in flavor and goes great with turkey.

To just make this gravy (No turkey) use this recipe

• Saute the mushrooms. It’s ok to saute them up early. If done early, store the mushrooms in the refrigerator.
• When the turkey is done cooking, pour or spoon the pan juices into a bowl.
  • There should not be much fat but you may want to separate the fat. This gravy separator from Amazon.com works really well.
• In a large sauce pan, on medium-high heat add flour and butter. Stir frequently for 5 minutes.
• Add 4 cups of the pan juices.  Continue stirring.
• Bring to a boil and reduce to low, add sauteed mushrooms.
• Cook on low for 10 minutes, stirring occasionally.
• Add salt to taste. (Note — may not need salt; taste first)

Comments (0)

By zach, January 18, 2009 9:47 am

Steak with Potatoes and Fruit Salad

A large portion of this food can be prepared hours in advance of the meal and stored in the refrigerator.

Filet Mignon w/ Balsamic and Molasses Reduction – It was cold outside and I was tired so I decided to forgo the grill and cook the steak under the broiler. I put the oven rack in the top position and cooked the steak for 3-4 minutes per side it turned out great. I served the steak with a balsamic and molasses reduction — careful here a little can go a long way. If you prepare the reduction well before the meal it will need to be reheated.

Potatoes w/ Sour Cream and Bacon — Baby Yukon’s are a great addition to any steak. I prepared the potatoes early by boiling them whole until they were fork tender. I put them aside for some time until I was about 10 minutes from meal time. Next I cut them in half and sauteed them, cut side down, in a small amount of butter to brown the potato. To serve I topped the potatoes with a sour cream and bacon sauce seasoned with salt and pepper.

Apple and Orange Salad in Apple Juice and Lime Marinade — I was looking for some vegetables but I could only find apples and oranges in the fridge. Turns out you can make a really simple and tasty salad with those 2 fruits. I cut the apples and oranges into wedges and put them into a bowl. Next I added some apple juice and lime juice to the bowl to marinade the fruit. Before serving strain out the liquid.

Comments (0)

By zach, October 19, 2008 8:48 am

This Ahi Tuna recipe is a great way to take comfort food to a whole new level. Served on a cibatta bun with home made sauce in less than 30 minutes.

Ahi Tuna

Rub

• Cracked Pepper Corns
• Mutard seeds
• Curry Powder
• Terragon
• Salt

Mix above w/ some olive oil and spread on tuna filets. Cook the tuna on a medium heat in a fry pan.

Sauce

• Dijon
• Horseradish
• Sour Cream
• Mix above and spread on 1 piece of cibatta bread.

Serve the tuna on the cibatta bread open faced sandwich style. Serve with fork and knife. Goes great with asaparagus.