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- 1 month 3 weeks
Grilled Turkey 1 10 pound turkey, thawed 1 tablespoon vegetable oil 3 tablespoons Cajun seasoning Injection Solution 6 tablespoons chicken stock 1 tablespoon Grand Marnier Wash and rinse the turkey and pat dry. Season both cavities of the bird with half the Cajun seasoning. Fill a kitchen syringe with the injection solution and inject the breast, thighs and drumsticks. Rub the outside of the turkey with the oil and rub the remaining seasoning into the skin.
If it had been up to Benjamin Franklin, the turkey would be America’s national bird. Thomas Jefferson preferred the majestic eagle, which, of course, has become our symbol of freedom. If you think about it, Jefferson looked a bit like an eagle. Tall and lean, fiercely independent, he walked with a graceful carriage. Franklin, on the other hand, was short and stout. Put a parade of feathers behind him, and he would look just like a bespectacled turkey sporting a waddle of starched crinoline above his buttoned coat.
Tut’s Med “Jewels” 10 medjool dates ½ cup ricotta cheese 2 teaspoons orange juice ½ teaspoon vanilla 3 tablespoons crushed pistachios Pit the dates by cutting halfway through the center and gently prying out the pit. Do not separate dates entirely. Mix the ricotta, orange juice and vanilla in a small bowl. Spoon or pipe the filling into the pitted dates and sprinkle with the crushed pistachios. Chill until ready to serve. Makes 5 appetizer or dessert servings.
Nero’s Grilled Lamb Chops 8 lamb rib chops ½ cup olive oil ¼ cup balsamic vinegar 1 tablespoon minced garlic 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh oregano 2 teaspoons coarse-ground mustard 1 tablespoon honey Coarse salt Cracked pepper Place lamb chops in a large re-sealable plastic bag. In a bowl, combine the oil, vinegar, garlic, fresh herbs, mustard and honey. Pour over the lamb chops, making sure to coat well. Seal and refrigerate for 2 hours, turning once.
Socrates’ Chilled Cucumber Soup 6 medium cucumbers, peeled, seeded and cut into chunks ¼ cup chopped, fresh dill 1 small onion, chopped ¼ cup fresh mint leaves 3 tablespoons fresh parsley, minced 3 tablespoons rice wine vinegar 1 tablespoon minced fresh garlic 1 teaspoon sea salt 1 teaspoon Shiracha sauce 3 cups plain nonfat yogurt Dice enough cucumber chunks to measure one cup and place in a small bowl. Mix in the dill and set aside.
Lasagna with Asparagus, Leeks and Morels 2 tablespoons (1/4 stick) butter, divided 2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 2 cups) 1 pound thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces 4 ounces fresh morel mushrooms, rinsed, coarsely chopped, or 5 ounces fresh shiitake mushrooms, stemmed, coarsely chopped 2 teaspoons chopped fresh thyme 3 1/2 cups low-salt chicken broth 1 1/2 cups heavy whipping cream 1 bay leaf 2 tablespoons all purpose flour
Chicken with Morels 3 cups morels, sliced lengthwise 4 boneless, skinless chicken breasts, pounded flat 4 tablespoons butter 1/2 cup chicken stock 1/2 cup heavy cream 2 tablespoons lemon juice 1/2 cup flour 3 shallots, chopped 3 cloves garlic, minced Salt and pepper to taste Preheat your oven to 300 degrees. Melt 2 tablespoons of butter in a large skillet over medium heat. As it’s melting, flour the chicken breast
Morels, fiddle-heads and lots of garbage I roam the woods frequently this time of year. The morels have popped up, the ferns are uncoiling their fiddle-heads and even the dead, fallen birch and oak trees exude a simple beauty that seems to intensify against the dark green backdrop of the forest floor.
Slow Cooker French Dip 4 pounds rump roast 1 10.5-ounce can beef broth 1 10.5-ounce can condensed French onion soup 1 12-fluid-ounce can or bottle beer 6 French rolls 2 tablespoons butter Trim excess fat from the rump roast and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on low setting for 7 hours. Preheat oven to 350 degrees F (175 degrees C). Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Coconut Shrimp 1 egg 1/2 cup all-purpose flour 2/3 cup beer 1 1/2 teaspoons baking powder 1/4 cup all-purpose flour 2 cups flaked coconut 24 shrimp 3 cups oil for frying In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.