Month: November 2009

Apple-Brined and Smoked Turkey

hickory-smoked-turkeyApple-Brined and Smoked Turkey

Adapted from The Virtual Weber Bullet.

Ingredients:

  • 2 quarts apple juice
  • 1 pound brown sugar
  • 1 cup kosher salt
  • 3 quarts cold water
  • 3 oranges, quartered
  • 4 ounces fresh ginger, unpeeled and thinly sliced
  • 15 whole cloves
  • 6 bay leaves
  • 6 large garlic cloves, peeled and crushed
  • 1 natural turkey
  • 2 to 3 small chunks of apple wood

Directions:

Combine the apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F. Continue reading “Apple-Brined and Smoked Turkey”

Cream Biscuits with Dill

BiscuitsThese go really well with Chicken-and-Sausage Gumbo.  Easy to make and something for the kids to do!

Ingredients:

  • 2 cups all-purpose flour, plus more for dusting
  • 1 1/2 tablespoons chopped dill
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/4 cups plus 2 tablespoons heavy cream

Directions:

1. Preheat the oven to 400°. Line a large baking sheet with parchment paper. In a large bowl, whisk the 2 cups of flour with the dill, baking powder, salt and sugar. Add the cream and mix with a wooden spoon just until a dough forms.

2. On a lightly floured work surface, gently knead the biscuit dough just until it comes together and pat it into a 3/4-inch-thick disk. Using a floured 2 1/4-inch round cookie cutter, stamp out as many biscuits as possible. Combine the scraps and repeat to make more biscuits.

3. Transfer the biscuits to the prepared baking sheet and bake for about 22 minutes, rotating the pan halfway through, until lightly golden on top.

Serve hot or warm.

Chicken-and-Sausage Gumbo

gumbo-lIt’s getting to be that time of year where we start making soups & stews.  The smell of this dish is intoxicating and it really hits the spot as the temperature  dips below the magical 60-degree mark.

Pair this gumbo with Cream Biscuits with Dill and you have a dish that is sure to be a hit!

Ingredients:

  • 1 whole, bone-in chicken breast with skin (about 1 1/2 pounds)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 pound andouille sausage links
  • 2 celery ribs, cut into 1/3-inch dice
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • One 15-ounce can diced tomatoes
  • 3 scallions, thinly sliced
  • 2 cups cooked white long-grain rice
  • Tabasco sauce, for serving

Directions:

1. Season the chicken with salt and pepper. In a heavy pot, heat the oil until shimmering. Add the chicken, skin side down, and cook over moderately high heat until browned on the bottom, 5 minutes; turn over and cook until browned on the second side, 4 minutes. Transfer to a plate and discard the skin. Continue reading “Chicken-and-Sausage Gumbo”

‘Boneless’ Wings, the Cheaper Bite?

chicken-wingsFor all you Buffalo Wing fans out there, this article in the NYTimes explains why prices are going up and specials are not so special anymore…  Hard to believe the CHICKEN WING is now a premium part of the bird!

It took me a while to understand the draw of the wing.  Being a boneless fan for years I finally ordered a plate, bone in.  WOW what a difference!  Boneless is not even considered anymore.  It’s bone-in or nothing for this guy!