More is Better

To go along with the brined turkey I wanted to cover it with cheesecloth that so many chefs on the cooking shows were talking about --this Martha Stewart one came with a gravy recipe as well --the taste was fabulous. I did not follow or put in the part about the stuffing the turkey as we cook our stuffing/dressing on the side. Also my turkey was done sooner as it was empty not stuffed so the skin was not as golden as it should have been. Turkey 1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons unsalted butter at room temperature 1 bottle dry white wine 2 teaspoons salt 2 teaspoons freshly ground pepper Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature. Warm the butter and white wine together and soak a large piece of cheesecloth in it. Peppercorns and coarse salt season the bird. Place rack on lowest level in oven and heat to 425 degrees. Tuck the wing tips under the body of the bird, and place turkey breast-sid...

Bay and Lemon Brined Turkey by Dave Lieberman food network Why did I select this recipe you ask --because at the point I decided to do this it was the only brining recipe  that I had all the ingredients on hand for!! It was delicious and the cheesecloth part worked wonderful I alos used Martha Stewart Cheesecloth covered turkey recipe for the basting part and the gravy was over the top --see other blog recipe 1 (12 to 15-pound) turkey For the brine: 2 gallons water 1 cup sugar 1 cup kosher salt 2 lemons, sliced in 1/2 4 bay leaves 3 cinnamon sticks Small handful cloves Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight. Preheat oven to 350 degrees F. Remove turkey from brine and transfer to a roasting pan with a rack. Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. C...

Dan was home an favorite request was for Paella whe I asked for dinner ideas--oops or make that Katie requested this -Dan did not ask for anything! But he got PAELLA!! 3 tablespoons extra-virgin olive oil, 2 turns of the pan 3 cloves garlic, crushed 1/2 teaspoon crushed red pepper flakes 2 cups enriched white rice 1/4 teaspoon saffron threads 1 bay leaf 1 quart chicken broth or stock 4 sprigs fresh thyme 1 1/2 pounds chicken tenders, cut into thirds Salt and freshly ground black pepper 1 red bell pepper, seeded and chopped 1 medium onion, chopped 3/4 pound chorizo, casing removed and sliced on an angle 1 pound peeled and deveined large shrimp, 24 shrimp 18 green lipped mussels, cleaned 1 cup frozen peas 2 lemons zested Garnish: 1/4 cup chopped flat-leaf parsley 4 scallions, chopped Lemon wedges Crusty, bread for passing In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of th...

So one of my lovely patients woke up raving about this recipe that she makes every year about her family requested favorite. It was easy to make and quite addicting to eat! Enjoy!! 4c pecan halves 3 T kahlua 1 T vegetable oil Toss Together. 1/4 t cayenne 1/4 c chili powder 3 T sugar 1/2 t salt Mix together and toss with nuts.  Spread around on cookie sheet. Bake 25 mins at 300 stir around a few times during cooking.