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Showing posts with label easy-recipes. Show all posts
Showing posts with label easy-recipes. Show all posts

07 August 2015

BBQ Grilling: Goat Cheese Stuffed Grilled Sweet Potatoes








Associated Press photo by Matthew Mead -- Goat Cheese-Stuffed Grilled Sweet Potatoes
                    AP photo: Matthew Mead -- Goat Cheese-Stuffed Grilled Sweet Potatoes

From Denny:  This is a delicious unusual recipe twist for the popular sweet potato.  We all know that goat cheese is a low salt and low fat alternative to the regular highly salted - OK, totally yummy - cheeses.  

I've tried goat cheese as the soft melting quality cheese in my omelets and found it a bit sour in comparison to  my favorite cheddar cheese but eventually created a medley of white cheddar, fontina or mozzarella in addition to just a touch of goat cheese for my favorite blending of flavors..  

Yet that slightly tangy sour taste is the perfect healthy complement to the very sugary sticky sweet potato.  This recipe also adds fresh thyme and olive oil for aromatic delight and lots of fresh garlic and butter for robust flavor.  To sweeten it up a bit the zest of an entire orange is added for that citrus brightness that pairs so very well with sweet potato!

It's advised you slice the sweet potato in thick chunks so it is easy for the thick smear of cheese, oils, herbs and citrus zest to adhere better.  If you like your potatoes to have a bit of crispness on the skin, then open up the aluminum foil in the last 10 minutes of grilling to brown and crisp up a bit.  

Also note that you will require a microwave to partially bake the potatoes before placing on the grill.  This recipe is best done at home instead of at some remote fishing camp with no electricity - like we have so many of here on the Gulf Coast, especially Louisiana. :)

This is such an easy recipe it is kid friendly and a good choice to help teach the kids to learn how to grill by helping you with the prep work.  What creative kid would not enjoy smearing a gooey mess onto those sweet potatoes?  I rest my case. :)  Enjoy!


Let Good Times Roll Stein


Let Good Times Roll celebrates Mardi Gras all year long!
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05 August 2015

BBQ Grilling: Red Onions, Shishito Peppers with Peanut Sauce

Grilled Red Onions and Shishito Peppers With Peanut Sauce is a simple and fast dish that plays up the smoke and char.
AP photo:  Red Onions, Shishito Peppers with Peanut Sauce


From Denny:  When it comes to summer entertaining we all like to fire up the grill.  Well, here's a finger friendly recipe for those chili pepper nibblers and snackers who want to try the latest Shishito pepper sensation in the food world.

The peanut sauce is a medley of awesome flavors: smooth natural peanut butter, red wine vinegar, fresh garlic, fresh ginger, soy sauce and your favorite hot sauce.  All that's left to do is add some other good recipes to your party menu like this grilled chicken dunked in that famous Alabama White Sauce!

BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce



Just Chill Pales Mug


Whether it's cooling off from the sweltering summer heat or a heated situation it's definitely time to "Just Chill!"
Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  



03 August 2015

BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce



Associated Press photo by Matthew Mead -- Butterflied Barbecue Chicken With Alabama White Sauce

AP photo: Matthew Mead -- Butterflied Barbecue Chicken With Alabama White Sauce



Why Get Involved Men's Sleeveless Tee Tank Top


Get Involved: if you don't have a seat at the table you are probably on the menu - Senator Elizabeth Warren
Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  


16 August 2013

Apple Cobbler Cinnamon Roll Style


Mom's Apple Cobbler



From Denny:  This is an interesting twist to the old-fashioned apple cobbler.  The dough is rolled out into a rectangle like for a jelly roll sheet cake, then the apple-cinnamon filling is spread on top.  You roll up the rectangle lengthwise and then slice into rounds.  After placing the slices into the baking dish - they look like spirals - a sugar syrup is poured over the entire pan.

This recipe is based off of the idea of how to make a Swedish tea ring.  The beauty of it is that you don't work with yeast dough or have to wait for it to rise before baking!

The sugar syrup is absorbed by the dough while baking.  Fair warning: this is a sweet dish! :)  It's definitely eye candy to match the sweet taste and would make a special dish for a holiday brunch or breakfast for the Christmas season or just when family and friends visit. For the holidays you could be really decadent and offer up a small dollop of some fresh whipped cream to top it at the table or on the side for individual servings...


Celebrate Chocolate Rectangular Canvas Pillow


Celebrate Chocolate every day as a holiday!  Many more products available in this fun design!


15 August 2013

Caramel Frosted Apple Sheet Cake

Caramel Apple Sheet Cake


From Denny:  You know me; I just have to rummage through a favorite product's recipe database to root out some interesting items to share.  Journalists like to research.  Martha White flour is a favorite at our house, more so than Gold Medal (which we also buy) when it comes to making tasty breakfast items like biscuits and scones.  Though Martha White really could use some help in the naming of their recipes so they made more sense to a reader and a search engine.  (The original name is below with the recipe.)

No, I don't represent Martha White or any of these companies.  Oh, that they would pay me! :)  But no, all my 24 blogs are done for the love of sharing and the love of writing as I can squeeze in the time.  Google AdSense ads are the only piddly income.  It pays for snail mail stamps and keeps me in copy paper...


Mod Blue Swirl iPhone 5 Case


Mod Blue Swirl: Get your retro mod fashion going on quick with this wow design! Design available for more phones and also as bedding, blanket, clocks, area rugs, pillows and curtains!

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

07 March 2013

Comfort Food From Louisiana: New Orleans Recipe: Crescent City Shrimp Jambalaya




Comfort Food From Louisiana: New Orleans Recipe: Crescent City Shrimp Jambalaya: From Denny:  Not in the mood for the chicken version of jambalaya?  No problem; make it with shrimp and andouille sausage for a change of pace.  Shrimp is ridiculously popular down South that we are forever creating new dishes to keep up with the demand.

Louisiana cooking is based off of French cooking and with the same mindset of employing whatever food sources are at hand.  From the bayous or spillways teeming with yummy crayfish to the gorgeous shrimp and oysters from the Gulf of Mexico we create recipes around our bountiful food.




Louisiana Seafood Reusable Shopping Bag


Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  


05 December 2012

Romancing The Chocolate: Christmas Gift Recipe: Peanut Butter Fudge



Romancing The Chocolate: Christmas Gift Recipe: Peanut Butter Fudge: From Denny:  This is an easy unique way to cook fudge - in a slow cooker!  What fun, a super simple fast recipe!  It has our name all over it and think how you can make up many batches of this to give as hostess gifts at Christmas parties or other seasonal gift giving.

It's also a kid friendly recipe it's so easy to do.  You cook the fudge on High in the slow cooker for about 20 minutes total and then pour it out into a pan lined with waxed paper.  Place in fridge to cool and harden.

Santa Rejoices Music Round Ornament


Santa loves the music of the season!

Romancing The Chocolate: Christmas Gift Recipe: Peanut Butter Fudge



Romancing The Chocolate: Christmas Gift Recipe: Peanut Butter Fudge: From Denny:  This is an easy unique way to cook fudge - in a slow cooker!  What fun, a super simple fast recipe!  It has our name all over it and think how you can make up many batches of this to give as hostess gifts at Christmas parties or other seasonal gift giving.

It's also a kid friendly recipe it's so easy to do.  You cook the fudge on High in the slow cooker for about 20 minutes total and then pour it out into a pan lined with waxed paper.  Place in fridge to cool and harden.

Santa Rejoices Music Round Ornament


Santa loves the music of the season!

23 January 2012

Comfort Food From Louisiana: Tailgating Pancakes: Beer and Bacon Man Cakes


Beer and Bacon Mancakes


Comfort Food From Louisiana: Tailgating Pancakes: Beer and Bacon Man Cakes: From Denny: More ways to use beer and bacon in delicious recipes, two favorites men love. OK, if it uses dark beer even I'm intrigued. After all, many dark beers - like Boston's own Samuel Adams Cream Stout - have chocolate in the brew.

A favorite recipe from the Betty Crocker site is this one that includes bacon that is baked and candied with brown sugar. Then you crumble the bacon into the Bisquick mix, along with the eggs and beer. The result produces a large and fluffy pancake.

Talk about a cool recipe to use for tailgating. Can you imagine the smell of the bacon and brown sugar wafting through the RV parking lot outside of the stadium? You will have new best friends in no time! :)

19 January 2012

Romancing The Chocolate: Easy Triple Layer Mud Pie

This image was selected as a picture of the we...
Image via Wikipedia
Romancing The Chocolate: Easy Triple Layer Mud Pie: From Denny: This is an easy recipe for those chocolate lovers who are in a hurry to whip up a dessert and then forget about it for a few hours while it chills in the fridge.

Simple pies like this are also perfect for tailgating to those special sports events.

All you need for this simple dessert is part of a can of sweetened condensed milk, 3 squares of semi-sweet chocolate, a prepared chocolate cookie crumb pie crust, a chocolate instant pudding mix, some two percent milk, 1/2 cup chopped nuts and a small tub of frozen whipped topping of your choice.
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13 December 2011

Romancing The Chocolate: Cookies: Chocolate Bliss

Semi-sweet chocolate chips
Image via Wikipedia
Romancing The Chocolate: Cookies: Chocolate Bliss: From Denny: A melt-in-your-mouth cookie favorite. A local food writer received it from a friend in Nashville, Tennessee. "And she told two friends - and she told two friends..." :) This cookie has been making the rounds with chocolate foodies.

It's an easy recipe, fast enough to whip up for the holidays. Part of what makes this cookie so delectable is that half of the chocolate chips are melted and added to the batter along with the unmelted ones. It's like what chef Paul Prudhomme practiced with the concept of layering the same taste in a dish.
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04 October 2011

Comfort Food From Louisiana: Tailgating Recipes: New Orleans Ugly Dog Saloon BBQ Chili Beans

SIGN

Comfort Food From Louisiana: Tailgating Recipes: New Orleans Ugly Dog Saloon BBQ Chili Beans: From Denny: Check out this recipe to make bean style chili for a huge crowd - just perfect for tailgating during football season - and affordable.

If you want you can always add meat for a heartier version but this recipe is all about the spices and vegetarian since the majority of their menu is meat.
This recipe comes from the amusing folks in New Orleans at the Ugly Dog Saloon in the Warehouse District, a few blocks from the Convention Center (401 Andrew Higgins Blvd, New Orleans, Louisiana). Be sure to pay them a visit when you visit the Crescent City!

08 August 2011

Easy Dessert: Blueberry Yum Yum Cake


From Denny: What could better describe a trip to Heaven than fresh blueberries, sugar, real butter and a creamy whipped filling for this delectable cake? A simple recipe that is as easy to make as it is to eat!

We love pecans at our house so you might enjoy sprinkling a few more chopped pecans on top of the blueberries for more crunch. There is nothing like the flavor of a toasted pecan.

After you put this cake together it goes into the fridge for chilling time, about an hour. Make it before you start dinner and it should be properly cool by the time everyone finishes dinner. Try not to cheat and choose the dessert as the first course!

17 July 2011

Easy and Simple: How To Make The Best Key Lime Pie

Flounder's Key Lime Pie

Flounder's Key Lime Pie, in Pensacola, Florida, a stacked key lime pie


From Denny: Making your own key lime pie is so simple - and rewarding! It's definitely one of my favorite desserts, especially in the heat of the summer. The tartness really cools you off. FYI, any tart food cools down your liver, which, in turn, cools off your body in hot weather. So, think apples, limes, grapefruit and blackberries if you want to cool off the healthy way.

Florida is known for their key lime pie and there are fans of it all over the country now. The real secret to making this simple and easy famous pie is to purchase real key limes for the recipe. Key limes are very small, very tart and thin-skinned. When ripe they turn from green to yellow.

Most limes in our American grocery stores are those large beautiful, neon green and thicker-skinned Persian limes. Persian limes are also much less tart so they don't deliver that full flavor to the pie cooks, and tasters alike, desire.

How simple is this pie recipe? Really simple: 100 percent key lime juice, sweetened condensed milk and a good graham cracker crust with a little melted butter, brown sugar and chopped nuts. At our house we make the chocolate graham cracker crust while others choose to use traditional pastry crust. It's your preference.

20 November 2009

6 Easy Turkey Thanksgiving Recipes and Gravy, Roasting Tips and Advice



Photo from Butterball. Note the pretty and fresh figs as garnish!

From Denny: Thanksgiving is fast approaching and there are those first time cooks who have yet to roast, brine or deep fry a turkey. With simple recipes like these your anxiety level will go down fast. These recipes are also a great resource for the experienced cook who would like to take a look at trying something different and want to compare the recipes all in one place. At the bottom of the post is a section of reminders, tips and advice to consider when roasting a turkey.

Do yourself a favor and roast or deep fry a small turkey in the size range of 10 - 12 pounds. It takes less time and tends to be moister meat. Many experienced cooks roast 2 or 3 smaller turkeys for large family gatherings during the holidays.



OK, this is the very basic of basics easy recipe to get you started on learning how to do this holiday bird. It's a savory recipe and works well for people who don't like or can tolerate a lot of spices.

Basic Recipe for Roasted Turkey

From: Everyday Food

Makes: 10 servings

Ingredients:

1 fresh or thawed frozen whole turkey (10 to 12 lbs.)
1 stalk celery, cut in chunks
2 dried bay leaves
2 medium carrots, cut in chunks
2 medium onions, quartered
4 tbls. butter, room temperature
1 tsp. poultry seasoning
Coarse salt and ground pepper

Directions:

1. Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.

2. Stuff cavity with celery, bay leaves and half the carrots and onions; tie legs with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning, salt and pepper.

3. Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 165 degrees, 2-1/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 20 minutes before carving.



This recipe is closer to how I roast my holiday turkey every year, only I use a lot more spices and substitute either extra virgin olive oil or clarified butter to push under the skin to keep the meat moist and flavorful.

Generally, I mix up a lot of favorite spices like lots of garlic powder, Cajun seasoning, mild paprika, fresh (or dried) basil, fresh (or dried rosemary), sea salt, white pepper, chile powder (like Pasilla Negro or Chipotle Morita - can be purchased online from dagiftbasket.com out of New Mexico or use a little of your favorite), fresh parsley or coriander (dried parsley and ground coriander will do), white wine of choice - usually a sauvignon blanc for us, and some years I've even thrown in finely ground pecans, sometimes pre-roasted, sometimes just raw pecans.

All of this is mixed into a paste with just enough oil and wine to hold it together and then under the skin it goes and on top of the skin as a wet rub, even inside the cavity which I rarely put anything unless a few rough chopped onions.

Another trick for crispy skin - if you have the room in your refrigerator during this busy holiday season - is to spice rub your turkey about 1 - 2 days ahead of roasting, turn it breast side down in the pan so the juices run into the breast, leaving it uncovered for the skin to dry slightly. If you can't do this step, don't stress, you will still get crispy skin with this recipe anyway. Allowing the turkey to marinate in the wet rub just kicks up the flavor of the meat from dull to exciting in my estimation. And slightly crispier skin comes from this step in the fridge.

What makes for great turkey is just like they talk about in this recipe, start at a higher heat for about 30 - 45 minutes (will depend upon the weight of your turkey) and then turn it down for the rest of the roasting.

One extra trick I do is I start the browning process by turning the bird upside down (breast side down) to burn his butt a bit, for about 25 minutes. :) Have you ever noticed how many turkeys have unappetizing pale undersides? This process isn't necessary but it does get an overall browning effect.

Be sure to own a couple of large forks to help you turn the turkey back right side up. It will have some depressed markings at first from the roasting rack because the juices ran into the breast area while upside down. Trust that by the time the turkey is done, properly browned on top, those marks will have disappeared. This upside down process is good for sending those juices into the breast area and then tightening the skin to hold them before turning right side up, exposing the breast to the greater heated space of the oven.

A Roast Turkey

From: November 2003 issue of Food & Wine magazine

Serves: 8 and leaves plenty for leftovers like sandwiches

There’s more than one way to roast a turkey, but from experience we’ve learned to start at a high temperature then turn it down for crisp skin and moist meat. In advance: Place the raw turkey in the refrigerator breast-side down so the juices flow to the white meat; this contributes to moist breast meat. Remove the turkey from the refrigerator about 30 minutes before roasting.

Ingredients:

8 tbls. unsalted butter, at room temperature
Salt and freshly ground black pepper (do not add salt to a brined bird)
1 (12- to 14-lb.) turkey, neck and giblets removed

Directions:

1. Preheat the oven to 425 degrees. Adjust the oven rack to the lower-third position.

2. In a small bowl, mash together the butter and salt and pepper to taste. Set aside.

3. Rinse the turkey inside and out with cold running water, drain it and pat it dry with paper towels. Tuck the wing tips under the body.

4. Place the turkey in a roasting pan (fit with a rack, if desired). Generously season the inside and underside of the turkey with salt and pepper.

5. Using clean hands, loosen the skin over the turkey breast by running your hands just under the skin. Reaching with your fingers as far as possible, carefully loosen the skin over the legs.

6. Gently push about 6 tablespoons of the butter mixture under the skin, using your fingertips to carefully spread the butter over the breast and legs. Rub the remaining 2 tablespoons butter mixture evenly over the outside of the turkey skin.

7. Transfer the turkey to the preheated oven and roast for 30 minutes. The turkey should begin to turn golden brown.

8. Reduce the oven temperature to 350 degrees and loosely cover the turkey with a large piece of tented aluminum foil. Continue to
roast the turkey. If desired, baste the turkey with the pan drippings every 30 minutes or so.

9. Start checking for doneness after about 2 hours. Remove the turkey from the oven when a meat thermometer registers 165 degrees when inserted in the breast. (The internal temperature will continue to rise a few degrees after you remove it from the oven. According to the U.S. Department of Agriculture, the turkey is done when the breast and thigh meat reach 165 degrees. The total cooking time should be 2 to 2-1/2 hours for a 12- to 14-pound bird.

10. Transfer the turkey to a carving board and set aside to rest for at least 20 minutes prior to carving. Reserve the drippings in the roasting pan for the Turkey Gravy (recipe follows).

Nutritional analysis per serving (using meat and skin): 459 calories, 57 grams protein, 1 gram carbohydrate, 24 grams fat, 171 milligrams cholesterol, 7 grams saturated fat, 185 milligrams sodium and 0 grams dietary fiber.



Here's another recipe that has really caught on the past few years. People love it for its simplicity and incredibly moist meat. Also it isn't as spicy as the above recipe, another good easy choice for picky eaters or a house of people with different needs.

Spice-Brined Turkey

Makes: 12 servings
(serving size: about 6 ounces turkey and about 1/4 cup cider gravy).

Ingredients:

5 qts. water
3/4 cup plus 2 tbls. kosher salt
1-1/2 cups thinly sliced fresh ginger (about 6 ozs.)
2 tbls. coarsely crushed cloves
2 tbls. coarsely crushed cardamom pods
2 tbls. coarsely crushed whole allspice
2 tbls. coarsely crushed black peppercorns
1 (12-lb.) fresh or frozen turkey, thawed
1 (14-oz.) can fat-free, less-sodium chicken broth, divided
1-1/2 cups apple cider
1.1 ozs. all-purpose flour (about ø cup)
1/4 tsp. freshly ground black pepper

Directions:

1. Combine first 7 ingredients in a large stockpot over medium-high heat. Cook until salt is dissolved. Remove pot from heat; cool completely.

2. Remove and discard giblets and neck from turkey, or reserve for another use. Trim excess fat. Tie ends of legs together with kitchen twine. Lift wing tips up and over back; tuck under turkey. Add turkey to pot, turning to coat. Cover and refrigerate for 24 hours, turning turkey occasionally.

3. Preheat oven to 450 degrees. Remove turkey from brine; discard brine. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in roasting pan. Pour 1 cup broth into pan. Bake at 450 degrees for 30 minutes.

4. Reduce oven temperature to 350 degrees (do not remove turkey from oven). Bake turkey at 350 degrees for 1-1/2 hours or until thermometer inserted into meaty part of thigh registers 165 degrees. Remove turkey from oven; let stand 30 minutes. Remove and discard skin.

5. Place a resealable plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.

6. Drain drippings into a measuring cup, stopping before the fat layer reaches the opening (reserve 1 tablespoon fat). Combine drippings, remaining broth, and cider in a small bowl. Place roasting pan on stove top over medium heat, scraping to loosen browned bits. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and reserved fat to pan; cook 1 minute, stirring frequently. Slowly add broth mixture, stirring with a whisk; cook 4 minutes or until thickened, stirring occasionally. Stir in pepper.

Note: You can use a double layer of turkey-brining bags, then keep the bagged turkey in a stockpot in the refrigerator to guard against punctures. Garnish the turkey with fresh herbs and apples, if desired.



Sometimes, there are just the two of you. We have faced that dilemma many times in our house. Some years we just grilled flavorful pork chops or steaks. Other years when the weather was unusually cold we made Italian Turkey Sausage Spaghetti with loads of crusty very very garlic bread. :) This is another option if you still want turkey. I've roasted and thrown on the grill small turkey breasts. You can even deep fry this recipe.

Turkey Breast

From: Pat and David Bernstein

Serves: 4 (two on Thanksgiving plus leftovers for next day).

Ingredients:

1 tsp. lemon pepper
1 tsp. kosher salt
1 tsp. paprika
1 tsp. poultry seasoning
1 (4- to 6-lb.) turkey breast
1 lemon, juiced
1 to 2 tbls. minced garlic

Directions:

1. In a bowl, combine lemon pepper, salt, paprika and poultry seasoning.

2. Wash turkey breast and pat dry. Pour lemon juice on turkey, then cover it with seasoning mixture. Top breast with the minced garlic.

3. Place breast in covered container in the refrigerator and let it sit overnight or up to 24 hours.

4. The next day, prepare either a barbecue cooker for the indirect cooking method (coals sprinkled with water-soaked hickory chips on sides of grill, bird in the middle) or a deep-fat fryer (following manufacturer’s instructions).

5. Remove turkey from refrigerator and wipe off seasoning mixture and garlic.

6. Cook until breast reads 165 degrees on instant-read thermometer, about 10 minutes to 13 minutes a pound for indirect method, about 3-1/2 minutes to 4-1/2 minutes per pound using deep-fryer.



For the beginner cook, know that this turkey stock is something you will want to make after the main holiday meal. This is where the fun after Thanksgiving begins to make wonderful turkey soup, turkey stew you can put over rice, turkey pot pies, turkey jambalaya, you name it. It really is a better product when you make it from a roasted turkey leftovers, even more so when make with a turkey that was well spiced. Of course, you will have to strain it all and pick through it for the meat bits to retain.

Rich Turkey Stock

From: November 2003 issue of Food & Wine magazine

Makes: about 12 cups. To achieve depth of flavor, simmer roasted rather than raw turkey parts.

Ingredients:

7 lbs. turkey parts, such as wings, thighs and drumsticks
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large stalk celery, thickly sliced, optional
2 cloves garlic, peeled and smashed
1 tsp. salt
Plenty of freshly ground black pepper
4 qts. (16 cups) water

Directions:

1. Preheat oven to 400 degrees. Place the turkey parts in a single layer in a large roasting pan and roast for about 1‰ hours, until browned well.

2. Transfer the roasted turkey parts to a large pot. Reserve the roasting pan. Add the onion, carrot, celery (if using), garlic, salt and several pinches of pepper along with 12 cups water and bring to a boil.

3. Meanwhile, place the roasting pan over 2 burners on the stove top. Add the remaining 4 cups water to the roasting pan, turn the heat to medium-high and bring to a boil. Cook, using a wooden spoon to stir and scrape the browned bits from the bottom of the pan, for 2 to 3 minutes. Remove from the heat and set aside to cool slightly.

4. Carefully pour the liquid from the roasting pan into the pot and bring to a boil. Reduce the heat to medium-low, cover partially and simmer for about 2-1/2 hours. Strain the stock, discarding the solids or removing the turkey meat from the bones and reserving the meat for another use.

5. Set stock aside to cool slightly. Refrigerate for up to 3 days. Skim fat from surface before using. (May skim the fat, then freeze for up to 3 months.)



For a good gravy, do yourself a favor and invest in a wire whisk if you don't already own one. There is even a special wire whisk that is flat rather than round in shape and is used especially for making gravies! We usually double the gravy recipes for open-face turkey sandwiches or other dishes using gravy.

Turkey Gravy

From: November 2003 issue of Food & Wine magazine

Serves: Makes about 2 cups or 8 servings.

Ingredients:


In advance: Turkey stock can be made weeks ahead of time and frozen. But gravy cannot be made in advance. It demands both turkey fat and the defatted drippings from the turkey roasting pan, which are available only after the turkey comes out of the oven. (Use a fat separator cup to isolate the fat from the drippings.)

Ingredients:

4 tbls. turkey fat (from the drippings in the turkey roasting pan)
4 tbls. flour
About 2 cups Rich Turkey Stock (see stock recipe), chicken stock or broth, heated until almost boiling
Defatted juices (from the drippings in the turkey roasting pan)
Salt and freshly ground black pepper

Directions:

1. In a medium sauté pan or pot over medium heat, heat the turkey fat until warm. Using a whisk or a fork, stir the flour into the fat and cook, whisking constantly, until a paste forms.

2. Continue to cook, whisking constantly, for 2 more minutes. Still whisking constantly, gradually add the hot stock or broth in ø-cup increments, whisking until the stock is completely incorporated after each addition.

3. Continue to cook, whisking occasionally, until the gravy simmers and thickens, about 5 minutes.

4. Slowly add the defatted juices and salt and pepper to taste and whisk to combine.

5. If desired, strain the gravy. If the gravy is thicker than you would like, thin it with a little more stock. Serve immediately.

Nutritional analysis per 1/4-cup serving (using low-sodium chicken broth): 83 calories, 1 gram protein, 4 grams carbohydrate, 7 grams fat, 7 milligrams cholesterol, 2 grams saturated fat and 10 milligrams sodium.






*** For a wide variety of turkey recipes:


Video: Unusual Exotic Thanksgiving Menu, Poll on Turkey Vs. Sides Debate


Video: Chicago Chef Jimmy Bannos Cajun Thanksgiving Menu of 12 Recipes

Video: 8 Cajun Thanksgiving Turkey Recipes, BBQ Turkey, Deep Fry Turkey, Roasting Tips

For a typical Louisiana sweet: Louisiana Culture: Heavenly Hash Cake

*** Check out New York Times and their ideas for Thanksgiving Day where Mark Bittman has all kinds of creative ideas for side dishes for you: 101 Head Starts on the Day

Turkey Roasting Tips and Advice

Here are some basic facts you need to know when roasting a turkey:

Before you roast turkey: In general, a 12- to-14-pound range is preferable. A small unstuffed turkey in that weight range cooks in a reasonable amount of time (from 2 to 3 hours, depending on the temperature at which you choose to roast it). It also stays moist and tender. Conversely, a larger turkey takes more time to cook, and the breast meat can become dry before the dark meat is done.

If you have a frozen bird: Turkey should be kept properly chilled while thawing. Do not defrost a frozen turkey on the counter. Instead, place a frozen turkey on a tray in the refrigerator in its original wrapping. Allow 24 hours for each 5 pounds of turkey.

Look inside: Turkeys have two cavities, one at the neck and one at the breast. The turkey parts — neck, giblets, heart and liver — are usually contained in small bags within those cavities. Be sure to remove them before roasting. You can add the neck, giblets and heart to the stock, but not the liver (the darkest colored item); it will make the stock bitter.

■ For crispier skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. Leaving the turkey alone for the first hour of cooking allows the skin to crisp. Basting frequently after that gives the bird an even color while helping to seal in juices.

■ Cooking times will differ depending on whether you bought a fresh or frozen bird. Plan on 20 minutes a pound in a 350-degree oven for a defrosted turkey and 10 to 15 minutes a pound for a fresh bird.

■ A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For stuffing lovers, cook the dressing in a casserole dish on the side.

■ For even roasting, truss your turkey by pulling the legs together loosely and tying them with kitchen string; a bow will be easy to untie later. Any kind of sturdy white string or twine will do, as long as it’s made of cotton, not polyester (which might melt in the oven). Rub the turkey with butter, season with salt and pepper and put in roasting pan. Tent the turkey breast with foil to prevent overbrowning.

■ Once the turkey is in the oven, resist the temptation to open the oven door. When the oven temperature fluctuates, you’re increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.

■ A few items you will need for your holiday meal include a large, heavy-duty roasting pan and rack for the turkey; a turkey baster or brush; cotton kitchen string or metal lacers for trussing a turkey; a digital thermometer with probe, and a carving knife.

■ Using an instant-read thermometer will help ensure that your turkey has cooked thoroughly. Insert the thermometer into the thickest part of the inner side of the thigh (adjoining the drumstick and alongside the breast). It should be near but not touching the bone. The temperature should be 165 degrees.

■ Remember to carve your turkey with a very sharp or electric knife.

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