ThisYear'sTurkey

Courtesy America's Test Kitchen (.com)
Herbed Roast Turkey from the Episode: One Great ThanksgivingIf you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort. After brining, rinsing, and patting the turkey dry, place the turkey breast side up on a flat wire rack set over a rimmed baking sheet and refrigerate, uncovered, 8 to 24 hours. Proceed with the recipe. See below for adjustments for different sized turkeys.
Serves 10 to 12

Turkey and Brine
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets and neck reserved for gravy (if making), and tailpiece removed

Herb Paste
1 1/4 cups chopped fresh parsley leaves (roughly chopped)
4 teaspoons minced fresh thyme leaves
2 teaspoons chopped fresh sage leaves (roughly chopped)
1 1/2 teaspoons minced fresh rosemary
1 medium shallot , minced (about 3 tablespoons)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3/4 teaspoon grated lemon zest , from 1 lemon
3/4 teaspoon table salt
1 teaspoon ground black pepper
1 teaspoon Dijon mustard
1/4 cup olive oil

1. FOR THE TURKEY AND BRINE: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.
2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey (see note above).
3. FOR THE HERB PASTE: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, ten 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.
4. TO PREPARE THE TURKEY: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.
5. Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using spoon, slip 1 1/2 tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh, and drumstick meat.
6. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.
7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet.
8. TO ROAST THE TURKEY: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.
9. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.
10. If roasting a 14- to 18-pound bird, increase all of the ingredients for the herb paste (except the black pepper) by 50 percent; follow the instructions for applying the paste under the skin, in the breast pockets, and in the cavity; use the remaining paste on the skin. Increase the second half of the roasting time (breast side up) to 1 hour, 15 minutes.
11. If roasting an 18- to 22-pound bird, double all of the ingredients for the herb paste except the black pepper; apply 2 tablespoons paste under the skin on each side of the turkey, 1 1/2 tablespoons paste in each breast pocket, 2 tablespoons inside the cavity, and the remaining paste on the turkey skin. Roast breast side down at 425 degrees for 1 hour, then reduce the oven temperature to 325 degrees, rotate the turkey breast side up, and continue to roast for about 2 hours. Let rest 35 to 40 minutes before carving. Step-by-Step: Steps to Serious Herb Flavor
LOOSEN: Carefully separate skin from meat on breast, thigh, and drumstick areas.
RUB: Rub herb paste under skin and directly onto flesh, distributing it evenly.
STAB AND SWEEP: Make 1 1/2-inch slit in each breast. Swing knife tip through breast to create large pocket.

STUFF: Place thin layer of paste inside each pocket.
MASSAGE: Rub remaining paste inside turkey cavity and on skin.

Honey-Curry Chicken

This is it. This is the dish that made me fall in love with Kulani. It's an old recipe his sister got from a roommate, and it was later incorporated into the Fisher family dinners. It's cheap and easy, sort-of like me (only, what do you think I mean by the word "easy," because if you think it's EASY, easy, you'd be wrong. If you think, "low-maintenance kind-of girl," you'd be right).

Prep time: 5-10 minutes
Cooking time: 60 minutes or less

Preheat oven to 350 degrees.

Ingredients:
2 to 3 pounds (8-9 pieces) of chicken thighs or legs or both. Other pieces of chicken also work, but bone-in is preferred. Skin can be left on or removed.
1 cup honey
1/2 cup mustard (yellow preferably. I've never tried it with any other, but you could give it a shot.)
1/2 tsp. curry powder
1/4 cup melted butter
Salt to taste

Directions:
In a bowl, combine the honey, mustard, curry powder, and melted butter. Set aside. Place the chicken in a cake or casserole pan. Salt (and pepper, if you like) the chicken on both sides. Pour the honey-curry mixture over the chicken in the pan. Place the pan in the oven.

Bake the chicken for a half hour, then flip the chicken over and bake for an additional half hour or until the chicken is done (may be less time). Serve with rice, and pour the honey-curry drippings over the rice.

Country Pate, Take 1

0.75 C Brandy
3 T unsalted butter
1 C minced onion
2.5 lb ground pork
12 oz bacon, finaly chopped plus 14 bacon slices for lining pan
3 garlic cloves, pressed
2.5t salt
2.5t dried thyme
1.5t allspice
1t freshly ground black pepper
2 large eggs, lightly beaten
0.5 C whipping cream
1 6-ouz piece ham steak, cut crosswise into 1/4" thick strips
Coarse Sea Salt
Cornichons
Dijon Mustard

Set rack at lowest position in oven and preheat to 350F. Boil brandy until reduced to 0.5 cup, about 2 minutes. Cool.

Melt Butter in heaven medium skillet over medium heat. Add onion and saute until soft and translucent but not brown, about 8 minutes.

Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sauteed onion, garlic, 2.5t salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced brandy, stir until well blended.

Line 9x3x5 inch metal loaf pan with bacon slices, arranging 8 slices across width and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat onto bottom of pan. Arrange ham strips over single layer, top with remaining meat mixture.

Fold bacon slides over, covering pate. Put the loaf pan in a water boiling water bath halfway up sides and bake until thermometer registers 155 (about 2:15).

Remove loaf pan and transfer to rimmed baking sheet. Place heavy skillet atop pate (or 2-3 cans) to weight down. Chill overnight.

Chorizo Argentino, Take 2

2 kg. of pork fat and skins.
2 kg. beef without fat or skins.
1 kg. pork fat (bacon and jowls are the best).
100 grams of salt.
4 tablespoons full of oregano.
2 heaping tablespoons of chili powder.
1 rounded tablespoon thyme.
1 / 2 teaspoon black pepper flush.
1 / 2 teaspoon nutmeg flush.
1 tablespoon flush Garlic powder or fresh but bruised.
1 glass of red wine.
Thread to tie.

Skip meat and pork fat for a cutting machine with large disk. Chop once. Keep in refrigerator to acquire a good degree of cold.
Put salt in a bowl and all species
and add the wine, mix well and then pour all over the ground meat.
Mix and knead vigorously so that everything is well integrated. The dough should acquire
a pasty consistency. This is accomplished with one or two minutes of kneading, and it is important that the meat is rather cold.
SAUSAGE: a cutting machine, he removed the blade and disc. Instead place a mouthpiece for embedding and shall insert the pork belly. It fills the machine with the dough and anger filling her belly. Once this is done, tie the sausages the size you want.
Pricked with a needle so as to remove air if any.
Keep in refrigerator if consumed in two or three days. In frezzer -18 ° C can be kept for six months.

Ribs, Take 2

Costillas a la Criolla

Rub:
1.5 T Oregano
1T Alton Brown's Chili Powder
1T Kosher Salt

0.5T Garlic Powder

0.5T Thyme
0.5t Ground Black Pepper
0.5t Ground Nutmeg

Boil Ribs in Beef Stock for 1H until tender,
Remove, pat ribs dry on rack, rub with desired amount of spice rub
Cook in 425 degree oven until outer layer crispy, about 20 minutes.

Rib Rub, Take 1

Ben's Apple Cider Ribs are as close to pork perfection as I've tried. But, I've got to mix it up and do something I can call my own. These are intended as a fall recipe to be served with maple roasted yams. The yam recipe is going to pretty sweet as it is, so I'm hoping to keep these more savory to balance the dish.

Ingredients
1 tablespoon cumin (or coriander for Cindy)
1 tablespoon paprika
1 large garlic clove, crushed
1 medium shallot, finely chopped
1 tablespoon Alton Brown's recipe chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Enough oil to form paste.

Rub on and refrigerate for several hours if possible.

Luau '09 By the Numbers

This year: 350-400 Attendees
Rice - 10 lbs
Yoshida Sauce - 1 Costco Sized Bottle
Pork - 80 lbs boneless pork shoulder, 20 lbs bone-in pork butt
Ekolu Chicken - 120 lbs. chicken, 2 large cans pineapple juice, 1/2 jug soy sauce, 3 large cans of pineapple, 1 large bag brown sugar
Sirloin - 65 lbs sirloin, 7 bottles Kalbi Sauce
Sausages - 8 saddle packs mild italian sausages (24 per pack), 30 lbs choripan bump, 2 Large heads garlic, etc
Potato Salad - About 15 pounds potatoes, 2-3 pounds carrots, 1 60 oz bottle mayo, 4 Lemons
Chicken Long Rice - Per Lani
Poi - 2 lbs fresh
Watermelon - 110 lbs

Ran short of rice and potatoes, had too many sausages, just about right on the pork and chicken

Next Year:
Rice: 20 lbs, 1 Large Bottle Yoshida Sauce
Pork: 100 lbs boneless pork shoulder, 3 bottles liquid smoke
Chicken: 130 lbs. chicken, 2large cans pineapple juice, 1/2 jug soy sauce, 4 large cans pineapple, 2 large bag brown sugar
Sirloin - 5 Large Siroin Roasts, 6 bottles Kalbi Sauce
Sausages: 6 Saddle Bags Sausage (cut in half after cooking), 23 lbs Choripan Bump, 1 Small Bottle Olive Oil, 1 Small Bottle, Apple Cider Vinegar, 2 large heads garlic, 2 bunches parsley
Potato Salad - 25 pounds of potatoes, 5 pounds of carrots, 2 large bottle mayonnaise, 8 Lemons

To do next year:
More Grill Space - Add a third grill for three total grill stations.
8-10 serving spoons for desserts, etc from the crowd as well as the potato salad and rice.
Sauce Bottles: More double tipped sauce containers - blend less liquid in sauces to form fine puree before mixing to final consistency.

Pre-print Menu before Thursday - consider the weekend before. Include request that people re-use their plates if possible.
Go with the table covering, but no centerpieces.
Figure out a way to provide some music.
Consider two-three more card tables, two for prep and one for flatware at the front of the line.
Material to clean large grill, including a shovel and a brush.