Archive for the 'Rubs, Marinades and Glazes' Category

Recipe: How to cook a turkey

|October 9, 2011|read comments (0)
Author: Mama's Kitchen
 
There is nothing like a golden brown turkey that is moist, juicy and full of flavor in every bite. Nothing is worse than a bland, burnt and tasteless bird!

Before cooking your turkey, read the thread “How to clean a turkey”.

When planning your meal, allow approximately 1 to 1 ½ lbs. uncooked turkey per person.

For ROASTING:
For a simple roasted turkey, you can begin with brining to add flavor, keep your bird moist and tender.

Clean your defrosted turkey.

Make your brine:

In large, non-reactive container** (plastic, glass or stainless steel), add:
2 cups table salt
2 gallons cold water
Stir until salt dissolves.
Place turkey in container and place in refrigerator for 6 hours.

**Make sure the container is large enough to submerge the whole turkey.

Additional notes on brining: You can add sugar if you want – equal parts sugar and salt, stirring well to dissolve before placing the turkey in the brine. Some use honey or maple syrup in place of sugar. You can also add herbs and seasonings, if desired.

NOTE: Do not brine kosher or self-basting turkey. They are pre-treated in such a way that no additional salt is needed.

When ready to cook, removed turkey from brine and discard brine. Thoroughly rinse entire bird, inside and out using cold water; rinse for several minutes; pat dry with paper towels.

Use a large V-rack that fits into your roasting pan; cover rack with foil and poke holes to allow the heat to circulate.

Chop one onion, 3 carrots, 3 stalks of celery; toss with thyme and place in roasting pan. This is a great way to add flavor to your pan drippings for making gravy. Pour a cup of water or chicken bouillon in the bottom of the roasting pan.
Melt 6 tablespoons butter and brush over dried turkey; brush entire bird and place breast down in V-rack. Place in preheated oven and cook for 45 minutes.
Remove from oven and brush back and legs with pan drippings.
Cook an additional 45 minutes.
Brush entire surface with drippings again.
Cook another 30 minutes.
Continue this process until your bird is cooked – a meat thermometer should read 165* F. for the breast and 175* f., for the thigh.
Let rest 20 minutes before carving.

Stuff your bird the safe way
The USDA warns that cooking with stuffing can increase the chances of contracting a foodborne illness.

NOTE: If you bird is pre-stuffed DO NOT THAW BEFORE COOKING. ALWAYS COOK DIRECTLY FROM ITS FROZEN STATE.

Do NOT use fresh stuffing if you plan on grilling, smoking, frying or microwaving the turkey.

Do not combine stuffing ingredients for your stuffing ahead of time and refrigerate. Prepare everything immediately before you stuff the bird.

Do not overstuff. Stuffing expands while cooking so keep it loosely packed. Try to stick to the ratio of ¾ cup stuffing per pound of meat. Cook at 325* F.

NOTE: Cooking overnight at a lower temperature is not sufficient to keep bacteria from thriving. And stuffing should reach an internal temperature of at least 165* F. before turning off the heat.

For SMOKING:
Smoking a turkey add a warm, moist flavor and does not take any longer than traditional roasting. You can use a water-based method or smoke directly on the BBQ grill.

First of all, brine your turkey as described above to add moisture. It’s your choice if you want to use the direct heat method or the indirect heat method. Remember to replenish wood chips frequently. Do NOT stuff turkey that is being smoked.

Smoke turkey until done – breast meat should register 165* F. and thigh meat should register 175* F. on the meat thermometer.

OVEN SMOKED TURKEY

1 (10 to 12 pound) turkey
1/2 cup seasoned salt
1/4 cup fresh ground black pepper
1/4 cup vegetable oil
1/4 teaspoon garlic powder
4 tablespoons liquid smoke
Vegetable oil

Grease a large brown paper grocery bag with vegetable oil and set aside. Preheat oven to 350 degrees F.

Wash the turkey and pat dry with a paper towel. Combine 1/4 cup of vegetable oil, seasoned salt, garlic powder, liquid smoke and black pepper and mix together to make a paste. Rub the turkey well with the paste, inside and out. Place the turkey in the greased bag and tie the bag closed with a piece of string. Place on a baking sheet and roast 3 1/2 hours. Remove from the oven and let stand at room temperature for at least 30 minutes before untying the bag and removing the turkey.

Two-Stage Roast Turkey with Southwestern Honey-Pepper Rub

* 3 sticks unsalted butter
* 2 tablespoons freshly ground pepper
* 1/2 cup ground cumin
* 4 tablespoons dried oregano
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon ground cinnamon
* Pinch of ground cloves
* 2 teaspoons salt
* 1/4 cup honey
* 1 (14 pound) turkey, well chilled

1. Preheat oven to 425 degrees.

2. Prepare the rub: Melt the butter in a small saucepan. Pour butter into a large mixing bowl. Add pepper, cumin, oregano (pulverizing it with your fingers), chili powder, garlic powder, cinnamon, clove, and salt, mixing well. Drizzle in the honey and blend well.

3. Rub mixture all over the cold turkey?both on and under the skin, as evenly as possible. Place the turkey on a rack in a roasting pan in the lower portion of the oven, legs toward the back. Roast until the turkey starts to turn golden, about 15 to 20 minutes. Reduce the heat to 325 degrees and roast the turkey for about 1 1/2 hours, basting with the pan juices every 20 minutes or so. (The white meat is done when a quick-read thermometer reaches 150 degrees.)
4. Remove turkey from oven and (at table, if desired), remove the large breast fillet from each side of the turkey. Let the fillets rest a few minutes before carving into slices. Serve white meat with Cilantro-Poblano Cream Sauce.

5. Meanwhile, return the rest of the bird to the 325-degree oven. Cook until the dark meat reaches 175 degrees, about 20 minutes more. Remove, let rest a few minutes, and serve the dark meat with Smoky Chipotle-Mushroom Gravy.

Recipe: July 4th – crockpot BBQ Western Pork Ribs

|July 3, 2011|read comments (0)
Author: Mama's Kitchen

Well – it's the July 4th weekend and what is better than a nice BBQ?

Since I am spending the holiday alone this year, I've decided to have a little BBQ for myself.

I had wanted to BBQ some beef short ribs, but of course, the meat manager was all out and said they won't be in till Tuesday.  So much for that – I'll have to make them after Tuesday.  So I "settled" for Western Style Pork Ribs.

And with this heat and humidity that came in all at once – the crockpot was my friend today.  And I didn't have to stand over it as it cooked.  Gave me some "personal time" that I appreciated.

After washing and patting my pork dry (I wash everything), I lightly coated with oil, and coated with a bit of a dry rub (both sides):

Kosher salt

cracked black pepper

garlic

parsley

onion powder

paprika

chili powder

 


As I get older, I don't want a lot of heat and spice so I went light on the chili powder and paprika.  Covered and let sit in the refrigerator for about an hour.

I was in the mood for a baked tater – but no way with this heat was I turning on the oven!  So I settled for a potato fan.

After scrubbing my tater, I sliced 1/4-inch slices about 3/4 of the way through the potato – being careful not to go all the way through and ending up with  slices.  Normally, I like these done in the oven.  I melt butter and swirl the tater in it, and I drizzle melted butter between the slices and season.  Bake in the oven until done.

For today, I buttered the tater, slathering it on top and seasoning with Kosher salt, cracked black pepper, garlic, and parsley.  The butter will melt into the slices.

I made a foil/parchment "boat" to use in the crockpot along side the pork.  This way the butter stayed around the tater.

Making the sauce was easy today – I used a bottled sauce that I cut with ketchup.  Like I said – sometimes you need to tone down the spices.

I set the crockpot on HIGH, and it was done in 4 hours.  During the last hour of cooking, I basted the pork with the BBQ sauce.

Add some corn on the cob – and I had a nice meal.

 

Recipe: Replenishing the pantry – My Homemade Dipping Sauce

|February 26, 2011|read comments (0)
Author: Mama's Kitchen

Being Italian, I am a big bread and pasta lover! I like to keep a jar of my Dipping Sauce in the pantry to use for dipping bread, or for using as a sub/hoagie dressing or a dressing for a pasta salad, veggie salad or an antipasto.

 


¼ cup crushed red pepper
¼ cup fresh ground black pepper
¼ cup dried oregano
¼ cup dried rosemary
¼ cup dried basil
¼ cup dried parsley
¼ cup garlic powder**
¼ cup minced garlic**
1 ½ tablespoons Kosher salt


Place all ingredients in grinder and grind evenly if you like – if not, mix well. You can always grind it later using your coffee grinder, if desired.


Store airtight.

 


When you want to use it – mix 1 tablespoon of this mixture with olive oil (extra-virgin preferred). You can adjust the flavor the way you want.


Dip warm bread into mixture and enjoy!

 


If making subs/hoagies/panini sandwiches – I combine this mixture in a plastic bottle similar to a plastic ketchup or mustard bottle and shake and squeeze on the bread as a dressing. It can also be used with mayo/salad dressing on sandwiches for a little extra "zing" in the flavor. Try on your next salad!


I went to a beauty supply house and bought several different sizes of hair dye applicator bottles that I use in my pantry. You can cut the tips as large as you would like for many uses. Those bottles are used for salad dressings, chocolates, syrups, icing cookies with designs, BBQ sauces, etc.
Just use your imagination!


MANGIA!


**Homemade ingredients


NOTE: Make a smaller batch of this by using 1 tablespoon of everything except the salt – use only 1 teaspoon of that.

Recipe: Replenishing the pantry – Steak and Shake

|February 26, 2011|read comments (0)
Author: Mama's Kitchen

Here’s something I put together quite a while ago. I call it my Steak and Shake.

I drizzle a bit of olive oil on my steak and sprinkle with this fabulous mixture – doing both sides and rubbing the seasoning into the meat. Place in a glass baking dish and let it sit for 30 to 60 minutes (covered with plastic wrap in the refrigerator) before cooking. Great grilled, baked, or skilled prepared!


½ cup garlic powder**
½ cup paprika
2 tablespoons dried thyme
¼ cup dried oregano
¼ cup fresh ground black pepper
3 tablespoons Kosher salt
2 ½ tablespoons lemon pepper**
1 ½ tablespoons cayenne pepper


Combine mixing well and store airtight in your pantry. Goes well on steaks, pork, chicken and fish.


** homemade ingredients

Recipe: How to cook a turkey

|February 21, 2011|read comments (0)
Author: Mama's Kitchen

There is nothing like a golden brown turkey that is moist, juicy and full of flavor in every bite. Nothing is worse than a bland, burnt and tasteless bird!


Before cooking your turkey, read the thread “How to clean a turkey”.


When planning your meal, allow approximately 1 to 1 ½ lbs. uncooked turkey per person.

 


For ROASTING:
For a simple roasted turkey, you can begin with brining to add flavor, keep your bird moist and tender.


Clean your defrosted turkey.


Make your brine:
In large, non-reactive container** (plastic, glass or stainless steel), add:
2 cups table salt
2 gallons cold water
Stir until salt dissolves.


Place turkey in container and place in refrigerator for 6 hours.
**Make sure the container is large enough to submerge the whole turkey.


Additional notes on brining: You can add sugar if you want – equal parts sugar and salt, stirring well to dissolve before placing the turkey in the brine. Some use honey or maple syrup in place of sugar. You can also add herbs and seasonings, if desired.


NOTE: Do not brine kosher or self-basting turkey. They are pre-treated in such a way that no additional salt is needed.

 


When ready to cook, removed turkey from brine and discard brine. Thoroughly rinse entire bird, inside and out using cold water; rinse for several minutes; pat dry with paper towels.


Use a large V-rack that fits into your roasting pan; cover rack with foil and poke holes to allow the heat to circulate.


Chop one onion, 3 carrots, 3 stalks of celery; toss with thyme and place in roasting pan. This is a great way to add flavor to your pan drippings for making gravy. Pour a cup of water or chicken bouillon in the bottom of the roasting pan.
Melt 6 tablespoons butter and brush over dried turkey; brush entire bird and place breast down in V-rack. Place in preheated oven and cook for 45 minutes.


Remove from oven and brush back and legs with pan drippings.


Cook an additional 45 minutes.


Brush entire surface with drippings again.
Cook another 30 minutes.


Continue this process until your bird is cooked – a meat thermometer should read 165* F. for the breast and 175* f., for the thigh.


Let rest 20 minutes before carving.

 


Stuff your bird the safe way


The USDA warns that cooking with stuffing can increase the chances of contracting a foodborne illness.


NOTE: If you bird is pre-stuffed DO NOT THAW BEFORE COOKING. ALWAYS COOK DIRECTLY FROM ITS FROZEN STATE.


Do NOT use fresh stuffing if you plan on grilling, smoking, frying or microwaving the turkey.


Do not combine stuffing ingredients for your stuffing ahead of time and refrigerate. Prepare everything immediately before you stuff the bird.
Do not overstuff. Stuffing expands while cooking so keep it loosely packed. Try to stick to the ratio of ¾ cup stuffing per pound of meat. Cook at 325* F.


NOTE: Cooking overnight at a lower temperature is not sufficient to keep bacteria from thriving. And stuffing should reach an internal temperature of at least 165* F. before turning off the heat.

 


For SMOKING:


Smoking a turkey add a warm, moist flavor and does not take any longer than traditional roasting. You can use a water-based method or smoke directly on the BBQ grill.


First of all, brine your turkey as described above to add moisture. It’s your choice if you want to use the direct heat method or the indirect heat method. Remember to replenish wood chips frequently.

Do NOT stuff turkey that is being smoked.


Smoke turkey until done – breast meat should register 165* F. and thigh meat should register 175* F. on the meat thermometer.

 


OVEN SMOKED TURKEY


1 (10 to 12 pound) turkey
1/2 cup seasoned salt
1/4 cup fresh ground black pepper
1/4 cup vegetable oil
1/4 teaspoon garlic powder
4 tablespoons liquid smoke
Vegetable oil


Grease a large brown paper grocery bag with vegetable oil and set aside. Preheat oven to 350 degrees F.


Wash the turkey and pat dry with a paper towel. Combine 1/4 cup of vegetable oil, seasoned salt, garlic powder, liquid smoke and black pepper and mix together to make a paste. Rub the turkey well with the paste, inside and out. Place the turkey in the greased bag and tie the bag closed with a piece of string. Place on a baking sheet and roast 3 1/2 hours. Remove from the oven and let stand at room temperature for at least 30 minutes before untying the bag and removing the turkey.

 


Two-Stage Roast Turkey with Southwestern Honey-Pepper Rub


* 3 sticks unsalted butter
* 2 tablespoons freshly ground pepper
* 1/2 cup ground cumin
* 4 tablespoons dried oregano
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon ground cinnamon
* Pinch of ground cloves
* 2 teaspoons salt
* 1/4 cup honey
* 1 (14 pound) turkey, well chilled


1. Preheat oven to 425 degrees.


2. Prepare the rub: Melt the butter in a small saucepan. Pour butter into a large mixing bowl. Add pepper, cumin, oregano (pulverizing it with your fingers), chili powder, garlic powder, cinnamon, clove, and salt, mixing well. Drizzle in the honey and blend well.


3. Rub mixture all over the cold turkey?both on and under the skin, as evenly as possible. Place the turkey on a rack in a roasting pan in the lower portion of the oven, legs toward the back. Roast until the turkey starts to turn golden, about 15 to 20 minutes. Reduce the heat to 325 degrees and roast the turkey for about 1 1/2 hours, basting with the pan juices every 20 minutes or so. (The white meat is done when a quick-read thermometer reaches 150 degrees.)


4. Remove turkey from oven and (at table, if desired), remove the large breast fillet from each side of the turkey. Let the fillets rest a few minutes before carving into slices. Serve white meat with Cilantro-Poblano Cream Sauce.


5. Meanwhile, return the rest of the bird to the 325-degree oven. Cook until the dark meat reaches 175 degrees, about 20 minutes more. Remove, let rest a few minutes, and serve the dark meat with Smoky Chipotle-Mushroom Gravy.