About these ads
Home

Thanksgiving Week: Get Stuffed

May 31, 2012

The Ranting Chef Baking, Kosher, Recipes, Side Dish, Turkey, Vegetarian, Wine , , , , , , , , , , 18 Comments

Welcome back to Day Three of Thanksgiving Week!

Stuffing (some call it dressing, but I’m using stuffing) is nothing but comfort food crack. Whether it is the simple instant Stove Top or the more complex ones with fruits and nuts, it has been a staple with the traditional Thanksgiving turkey.

This recipe is actually pretty basic. No apples. No pine nuts (although I’ve made a good stuffing that includes both).

Burgundy wine, which ties in with the turkey and gravy, is the only unique addition.

I always make two bags!

Sauté the onions and celery in butter.

Add the liquids and get them hot before adding the cubed dressing.

Mix it all together.

This is the stuffing kept out of the bird.

This was in the bird and both the turkey and some of the bastings add flavor.

Red Wine Stuffing

Ingredients:

  • Several Cups of Burgundy Wine
  • Butter
  • 1 Stalk of Celery
  • 1 to 1 1/2 Medium Onions
  • 1 or 2 Bags of Cubed Dressing

Directions:

Prepare dressing according to the package directions with a few modifications. Use the butter called for in the directions to sauté 1 to 1 ½ onions and 1 large stalk of celery. Also substitute ½ of the broth or water called for with red wine.

I put some stuffing in the bird if you choose to (many people recommend not to), pack, not tight, both cavities with dressing. Lace closed both openings.

When the turkey has cooked for the prescribed time and reached the desired temperature, remove from the oven, Remove stuffing from cavities and keep warm. Extra stuffing should be warmed in a covered dish prior to serving at 325 for 15 minutes.

About these ads

Thanksgiving Week: The Best Gravy You’ll Ever Taste

May 30, 2012

The Ranting Chef Recipes, Side Dish, Turkey, Wine , , , , , , , , 19 Comments

Welcome to Day Two of Thanksgiving week!

In my life, as my arteries can attest to, I have tasted many different gravies. Quite a few are awful. Some are passable. A few have been good. Only one has been excellent – this one.

I can not imagine making a turkey without having this gravy. In fact, in my recipe software (Paprika) has the gravy recipe imbedded in the turkey one.

This rich, dark, flavorful gravy is made from the turkey drippings, butter and burgundy wine.

For those that don’t eat gizzards as a normal course, don’t worry – they are only here to simmer the turkey flavor out of them.

While the turkey is cooking, it is time to start the gravy.

A key to this gravy is making a roux with flour and fat from the drippings. I like Wondra flour as it is very smooth.

Making good gravy is a matter of patience. Adding the liquids a little at a time and scraping the pan back and forth continually will give you a thicker, more flavorful gravy.

As a kid, this job would fall to my brother and I. For the 30 minutes the turkey was out of the oven before the dinner was served, we’d be making the gravy. I disliked the chore but loved the gravy.

You’ll know when it is ready to serve when you scrape the pan and it takes a second or two for the gravy to fill in where you scraped.

Red Wine Gravy

Ingredients:

  • 2 Cups of Water
  • 3 Stalks of Celery
  • 2 to 3 Medium Onions
  • 2 Bay Leaves
  • 1 Teaspoon of Salt
  • 1 Dash Bitters
  • 6 Tablespoons (or so) of Flour

Directions:

While the turkey is cooking (at least two hours prior to removal from the oven) boil two cups of water. Add two stalks of celery, 1 medium onion (chopped), bay leaves, salt, bitters and the gizzards (except the liver) and simmer uncovered for 100 minutes. Add the liver and simmer for an additional 20 minutes.

Strain the simmering gizzards, retaining the liquid and discarding the solids. Drain off the liquids from the “resting” turkey. Separate the fat from the meat juices using a turkey baster, keeping both liquids. Add gizzard liquid to the meat juices and add enough water to make 4 cups of liquid.

Place 6 teaspoons of fat in the turkey pan and heat over medium-high heat. Slowly stir in the 6 tablespoons of flour. Stir to remove the lumps. Add the liquid and stir over higher heat until the gravy thickens. Serve immediately.

Thanksgiving Week: The Turkey

May 29, 2012

The Ranting Chef Kosher, Low Carb, Recipes, Turkey, Wine , , , , , , , 26 Comments

If I were condemned to the firing squad, and able to pick my last meal, it would likely be the traditional thanksgiving meal. It wouldn’t be just any turkey, stuffing and gravy though, it would have to be the one I grew up eating.

Thanksgiving was a big day at my house growing up. My father was the gourmet cook in my house and left the day in and day out cooking drudgery to my mom (sorry mom). At one point when I was a young child he found his way to the following turkey, gravy and stuffing recipes. He liked to experiment, but we would never let him deviate from this.

I rarely get to cook on Thanksgiving. My wife’s family is somewhat large and very local, so typically it is hosted elsewhere. I miss cooking it so much that the other week I made the whole thing. So I am happy to announce:

Thanksgiving Week on The Rantings of an Amateur Chef!

Today: the bird
Wednesday: the best gravy you’ll ever taste
Thursday: stuffing/dressing
Friday: mashed potatoes
Saturday: cranberry dressing
Sunday: apples and carrots

First the turkey….

This bird is cooked low and slow and basted every 30 minutes. The skin turns out so beautiful and tasty.

This turkey was a big one – 22 pounds. I purchased it frozen so I took it out of the freezer on Tuesday morning and put it in the fridge. It took all that time to thaw for me to start cooking it on Sunday.

I chose to stuff the bird with dressing. I know there are many out there that warn you not to do it as by the time you get the inner cavities up to temperature the outside is dry, but we’ve never had any issues in dozens of attempts and the stuffing becomes so tasty.

Rubbing the outside with butter helps to drive that nice brown color.

The key to this bird is the basting. A combo of butter and red wine. You may have to start with that combination for the first four bastings before you have enough to baste from the drippings. Don’t skimp here. If you are going to continue on and make the gravy, you’ll want quite a bit to work with.

Turkeys 13 pounds or smaller should be cooked with the breast up those larger should be cooked with the breast down as this will help keep the breast meat juicy. Basting every 30 minutes for many hours can be a chore but you’ll be happy you did.

The turkey just falls apart when done.

My plate of deliciousness!!

Roast Turkey

Ingredients:

  • About 3 Cups of Burgundy Wine
  • 1 lb of Butter (possibly more)
  • 1 Turkey*
  • Turkey Lacings

Directions:

* Frozen turkeys will require several days of defrosting in the refrigerator (the preferred way) or ½ to 1 day with cold running water. Give yourself ½ day margin.

Preheat oven to 325°.

Take the turkey out of the bag; remove the gizzards and neck, run water in both cavities and pat dry with paper towels. Rub the insides with butter.

Pack, not tight, both cavities with dressing. Lace closed both openings. Lace the wings over the breast.

Place turkey on sturdy rack in pan. For turkeys 13 lbs or less, place the turkey breast up. For turkeys 14 lbs or greater, place the turkey breast down.

The general guidelines for turkey is 15 minutes per pound. As the oven is opened a lot for basting in this recipe, here are some revised timings: turkeys up to 14 pounds should cook for 19 minutes per pound. Turkeys between 15 and 19 pounds should cook for 18 minutes per pound. Turkeys between 20 and 24 pounds should cook for 17 minutes per pound. Turkeys between 25 and 30 pounds should cook for 16 minutes per pound.

Plan on removing the turkey from the oven 30 minutes prior to serving. Place turkey in the oven.

Every ½ hour baste the turkey. The first few bastings should be basted with a mixture of ¾ cup of wine and ¼ cup of melted butter. Later bastings should be performed using the drippings in the pan.

After 1 hour, you may need to cover the top of the turkey to protect it during cooking. Don’t wait for it to be perfectly browned before you do this as it will continue to brown under the foil, just more slowly.

When the turkey has cooked for the prescribed time and reached the desired temperature, remove from the oven, set aside and cover loosely with aluminum foil. Remove stuffing from cavities and keep warm.

After the turkey “rests” under foil for no less than 20 min (I give it 25), carve the turkey and serve.

Maggie Monday: Silky Hot Fudge Sauce

May 28, 2012

The Ranting Chef Chocolate, Dessert, Recipes , , , , , , 10 Comments

It is that part of week where Maggie once again tempts our stomachs and causes our waistlines to expand with her fabulous cooking. Welcome Maggie…

So many people are ice cream freaks. I’ve never been a huge fan. Can take it or leave it. But put some Hot Fudge on it, and you’ve got me. This hot fudge sauce is so simple and delicious. Face it – with chocolate, butter and sweetened condensed milk, how can it fail?

The consistency when warm is like silk - smooth and it has a gorgeous sheen. When you put it on the ice cream is hardens a little and become a bit chewy - just like – wait for it… FUDGE!

This takes about 35 minutes from start to finish, and the ingredients are simple. It makes 5 half pint jars. When I make this I usually only need one jar, so I take the extras to our staff meeting and raffle them off. Noticing a theme here? My staff should hate me for giving them so many calories to work off. I guess I just bribe them with food to do all the good work they always do for our team! We do have a couple of vacant positions right now if anyone wants to come work for fudge.

Another cool thing about this hot fudge – it keeps for up to three months in the fridge. As if!  One of my colleagues who won a jar in the last raffle took it home to his pregnant wife. Three days later he decided to have some on his ice cream. When he asked his wife where it was, all he got was a sheepish smile. And a very happy baby!

Silky Hot Fudge Sauce

What you need:

1 stick butter

2 cups semi-sweet chocolate chips (1- 12oz bag)

1 ½ cups light corn syrup (can sub 1 cup honey, but it will taste like honey)

1 ½ tsp instant coffee granules

1 14 ox can sweetened condensed milk

What you do:

Melt butter

and chocolate chips in a medium saucepan over medium low heat, stirring often.

Once melted, stir in corn syrup and instant coffee.

Next, stir in condensed milk.

Cook uncovered on low for 30 minutes, stirring often.

Pour into jars or airtight containers. Store in refrigerator up to three months.

To reheat, place in microwave on high, stopping at about every 20 seconds to stir, until desired temperature. Don’t boil or overheat. This sauce should be served hot, as it is too thick when cold.

It is wonderful on brownies, cake, or fondue as well as just plain old ice cream.

Bring da Heat and da Sweet!

May 27, 2012

The Ranting Chef Fruit, Kosher, Low Carb, Mexican, Recipes, Salad, Side Dish, Snack, Vegan, Vegetable, Vegetarian , , , , , , , , , , , , , 20 Comments

“If your eyes aren’t watering, it’s not hot enough!”

- The Ranting Chef

Being da heat! I love hot foods. When I get Buffalo wings at a restaurant, my eyes glaze past the merely Hot wings looking for those that verge on suicide. How hot do I want my Thai? Very hot. Mild salsa is ketchup without the vinegar in it.

On a trip a number of years ago, I ran into a stand selling various hot sauces. Each bottle had flames on it and tried to out do the others in sounding hot. I walked away with a bottle of “Colon Blow”.

The bottle made its way to work and one staff meeting I pulled it out. Drops were put on spoons for those interested in trying and I have to tell you it was the hottest thing I’ve ever put in my mouth. While tears streamed down my face, I was smiling. I even took several more “hits” of the sauce.

I found several fellow chilie-heads that day. Over the next couple of weeks we decided to host a salsa tasting party at work in honor of Cinco de Mayo. Our party was called, of course, Salsa de Mayo.

The rules were simple. The salsa had to be home-made or unique. Our department of about 80 produced 20 different salsas. It was a success.

I’ve since moved on to another company and suggested the salsa party at the end of April. Knowing that many can’t stand the heat, I decided to go sweet with this pineapple salsa.

I used fresh pineapple. So much better.

I didn’t have the prescribed marinade on hand so I used some Teriyaki.

Sweet, a little spice and all delicious!

Pineapple Salsa

Ingredients:

  • 1/4 cup Lawry’s® Caribbean Jerk Marinade With Papaya Juice
  • 1 (20 ounce) can pineapple chunks, drained and cut into small pieces*
  • 1/3 cup finely chopped red onion
  • 1/2 small red bell pepper, finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 medium jalapeno pepper, seeded and finely chopped (optional)

Directions:

In medium bowl, combine ¼ cup Marinade with remaining ingredients. Let stand at room temperature up to 1 hour.

Source: http://www.tastebook.com/recipes/699240-Pork-Chops-with-Pineapple-Salsa

Older Entries

Follow

Get every new post delivered to your Inbox.

Join 6,163 other followers