Portuguese Roast Turkey
10 pounds fresh turkey
2 pounds kosher salt
1/4 pound unsalted butter
3 tablespoons olive oil
2 large garlic cloves — peeled and minced
1 pound French or Italian bread
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 1/2 cups chicken stock
2 large egg yolks
Remove the giblets from the turkey for another use. Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. Set in a cool spot for 3 to 4 hours.
TO PREPARE THE STUFFING: Put the butter and olive oil in a large heavy saute pan, or better yet, a kettle, and place it over moderate heat. When the butter is melted, add the garlic and cook for 3-5 minutes until limp.
Meanwhile, tear the bread into small chunks. Add the bread and the fine salt and pepper and toss well. Pour in the chicken stock and beat hard with a wooden spoon until the mixture is pastelike. Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid.
Add the egg yolks to the stuffing mixture and beat hard until smooth. Remove from the heat and reserve.
Preheat oven to 400F. Drain the turkey and rinse several times in cool water so that all traces of salt are gone. Place the bird on the counter with the neck cavity facing you. With your hands, begin working the skin free from the breast. Proceed gently, taking care not to tear the skin. It’s slow going at first, but once you begin to free the skin, the job goes quickly. Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides.
With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1-inch layer. Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird.
Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 1/2 hours. Do not baste. When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven.
Let stand, uncovered, 20 minutes. Drain drippings into a sauce boat and keep warm. Remove trussing string and skewers and serve at once on a warmed platter.
Per Serving (excluding unknown items): 836 Calories; 44g Fat (49.4% calories from fat); 78g Protein; 24g Carbohydrate; 1g Dietary Fiber; 311mg Cholesterol; 35511mg Sodium. Exchanges: 1 1/2 Grain(Starch); 10 Lean Meat; 0 Vegetable; 3 Fat.
Sweet and Spicy Pecans
2 tablespoons unsalted butter
3 cups pecan halves
1/2 cup firmly packed light brown sugar
1 teaspoon paprika
2 teaspoons chili powder
1 tablespoon ground cumin
1/4 cup apple cider vinegar
Salt to taste
Preheat the oven to 350 degrees and set a rack on the middle level. Line a cookie sheet with foil. Melt the butter in a large skillet over medium heat. Add the pecans and sauté, stirring about 3 minutes. Stir in the brown sugar and cook, stirring, until lightly caramelized, 2 to 3 minutes. Stir in the paprika, chili powder and cumin. Add the vinegar and cook, stirring, until all the liquid has evaporated, 2 to 4 minutes. Season to taste with salt. Spread the pecans in one layer on foil-lined baking sheet and bake until crisp, 3 to 5 minutes. Cool, then store in an airtight container or at room temperature until ready to serve.
LONE STAR STEAK SAUCE
1/2 c Butter
2 T Worcestershire Sauce
3/4 t Black Pepper
2 Drops Tabasco
1/2 c Lemon Juice
1 Sm. Clove Garlic, Minced
1/2 t Dry Mustard
Salt To Taste
Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt.
Agnolotti Bandiera Part 1
2 cup flour plus flour for
1 dusting
1/2 teaspoon salt
1/2 teaspoon white pepper
1 stick unsalted butter, cut into pieces
4 eggs
1 egg beaten w/ a pinch of salt for egg wash
1 semolina for sprinkling
1. Prepare the pasta. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute, or until butter is cut up and mixture feels sandy. Add eggs and run machine in quick spurts for 2 minutes, or until dough forms a compact ball.
2. Cut dough into 4-5 small pieces. Lightly flour each and roll it through pasta machine (set rollers at widest gap). When dough is smooth, reduce gap between rollers and roll the dough again. Continue in this fashion until rollers are at their narrowest setting. As dough sheets come out, dust them lightly with flour and spread them out on the table.
3. Prepare filling. Steam spinach for 30 seconds or until tender, rinse it under cold water, and squeeze it tightly to extract all the water. Place the spinach and remaining ingredients for filling in food processor and grind until smooth.
Makkhani Murghi - Chicken In Butter Sauce
4 tb Tomato Puree
Water to mix 1 Inch cube of fresh Ginger,
-peeled & grated finely 1/2 pt Single Cream, (10 fl ozs)
1 ts Garam Masala
3/4 ts Salt
1/4 ts Sugar
1 Fresh Hot Green Chili,
-finely chopped 1/4 ts Cayenne Pepper
1 tb Fresh Coriander,
-finely chopped 4 ts Lemon Juice
1 ts Cumin Seeds,
-roasted and ground 4 oz Unsalted Butter
Tandoori-style chicken, -freshly cooked Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds. Mix Well. Heat the butter in a wide saute pan or a large frying pan. When butter has melted, add all the ingredients in the measuring jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the chicken pieces (but not their accumulated juices). Stir once and put the chicken pieces on a warm serving Platter. Extra sauce should be spooned over the top.