October 9, 2007 Fresh Greek Lamb

Easy Tastebud Delights

10.09 Edition (October 9, 2007)

Easy Recipes

45 minutes+

HI Everyone and welcome to another week. I need to keep reminding myself that today is Tuesday and with the wonderful weather we had yesterday it feels more like July than October!

Today's recipe is suited for the barbecue and reminds me of something we could have in the summer. The word "FRESH" comes to mind. Enjoy!

Fresh Greek Lamb

1-1/2 to 2 pounds boneless leg of lamb
1 tbsp. finely shredded lemon peel
2/3 cup lemon juice
6 tbsp. olive oil
1/3 cup snipped fresh oregano
1/2 tsp. salt
1/8 tsp. fresh, cracked black pepper
1/2 cup snipped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup sliced pitted black olives
1/4 tsp. ground cinnamon
1/4 tsp. fresh, cracked black pepper
2 lb. roma tomatoes

1. Trim fat from meat. Cut lamb across the grain into 1/2- to 3/4-inch slices. Place lamb in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together lemon peel, 1/3 cup of the lemon juice, 4 tablespoons of the oil, the oregano, salt, and the 1/8 teaspoon pepper. Pour marinade over lamb; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.

2. In a large bowl combine remaining lemon juice, 1 tablespoon of the remaining oil, the parsley, feta cheese, olives, cinnamon, and the 1/4 teaspoon pepper; set aside. Drain lamb, discarding marinade. Brush tomatoes with remaining 1 tablespoon oil.

3. For a charcoal grill, grill lamb and tomatoes on the rack of an uncovered grill directly over medium coals until meat is desired doneness and tomatoes are slightly charred, turning once halfway through grilling. (Allow about 8 minutes for medium-rare (145 degrees F) or about 10 minutes for medium doneness (160 degrees F).
For a gas grill, preheat grill. Reduce heat to medium. Place meat and tomatoes on grill rack over heat. Cover and grill as above.

4. Transfer tomatoes to a cutting board; cool slightly and slice. Toss tomatoes with the feta cheese mixture. Serve lamb with tomato mixture. Makes 6 servings.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

October 8, 2007 Thanksgiving Turkey Soup

Easy Tastebud Delights

10.08 Edition (October 8, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Holiday Monday to the Canadian subscribers. For our American friends, Happy Columbus Day!
We had our Thanksgiving dinner last night and I must say it was wonderful! The turkey went into the citrus turkey brine on Saturday and soaked overnight, at the same time I simmered the giblets and made a stock from the liquid they were cooking in so we could had the beginnings of gravy.

I started chopping and preparing the vegetables around 10:30am and cooked them in shifts. We also picked up some turkey pieces which we browned and simmered for the juices along with the giblet stock. I called the stock "Liquid Gold".

Mookie's Marshmallow Sweet Potatoes were everything he said they were and after browning the marshmallows, I sprinkled a bit of cinnamon on top. YUMMY!

Today we will be eating leftovers and sandwiches then tomorrow, I will be making a turkey soup...just in time, I'm sure...I am feel ing a little "fever-ish".

One of my favourite parts after a turkey dinner is the soup made with the carcass, skin, leftover meat, gravy and freshly chopped potatoes or pasta, carrots, onion and celery. Here's my recipe. Enjoy!

Thanksgiving Turkey Soup

Remove large pieces of turkey from the carcass and dice. Set aside. Put turkey carcass and meat scraps from 1 turkey into soup pot. Fill with water and gravy stock. Simmer for 2 to 3 hours to remove meat from bones. Strain out bones and fatty meat. Cut any turkey meat you like into bite-size pieces.

To this broth add:
1 stalk celery, diced
1 cup carrots, diced
1 onion, diced
1 cup or so turkey, diced

Add egg noodles, potatoes and carrots to seasoned broth. Heat through and serve.

Preboiled and drained barley may be added or substituted for noodles.
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

October 7, 2007 Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

Easy Tastebud Delights

10.07 Edition (October 7, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Thanksgiving Sunday to you. I'm hoping to have some positive results to report in tomorrow's newsletter concerning the deepfried turkey we will be trying tonight. I just hope it doesn't rain when we want to start cooking it!

Today, I will be sharing a recipe that was sent to me from one of the group members, this one sounds so yummy! Thanks Jenn B! Enjoy!

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 pan cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced

Preheat the oven to 350 degrees F and remove the top rack. Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper. In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper. Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go.

Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven. Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

October 6, 2007 Southern Deep Fried Turkey

Easy Tastebud Delights

10.06 Edition (October 6, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Saturday to you!

While searching for turkey recipes yesterday, I came across this one that sounds so good! It gives some valuable information for first time turkey fryer like us. Although we will be citrus brining ours and won't have to season it further, the temperatures and cooking times will be most helpful. Enjoy and BE careful if you try this.

Southern Deep Fried Turkey

10 to 12 Pound WHOLE TURKEY, non self-basting
2/3 Cup vinaigrette
1/3 Cup dry sherry
2 Teaspoons lemon pepper seasoning salt
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon cayenne pepper
As needed peanut oil


1. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket.
2. In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade.
3. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs.
4. Place the bird in a large plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time.
5. Drain the turkey from the marinade and discard marinade. Place the turkey in the fryer basket or on a rack, neck down.
6. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
7. Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).
8. When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)
9. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.
10. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.
11. When cooked to 170 degrees F in the breast or 180 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)
12. Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
13. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Yield: 12

Ethnicity: New Southern American
Meal Type: Main Course, Entrée
Occasion: Thanksgiving, Superbowl, Fourth of July, Christmas
Preparation Method: Deep Fry
Product Type: Whole
Recipe Source: Recipe by The National Turkey Federation

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

October 5, 2007 Mr. Wilson's BBQ fish fillets

Easy Tastebud Delights

10.05 Edition (October 5, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Friday is finally here!! I spent the morning at Country 95.3 Neighbourhood Housecall in Brampton and had LOTS of fun there. I've been trying to get a recipe from Mookie for fish since the summer and finally received it yesterday. This is his dad's recipe and it sounds really great. Hopefully we can try it sometime. Thanks again, Mookie!! Enjoy!

Mr. Wilson's BBQ fish fillets

best for trout or salmon.

If using whitefish or pickerel,place on foil.

Make marinade as follows: for 1 lb of fish

-1 cup orange juice OR beer OR white wine

-tsp salt

-tbsp dill[fresh is best]

-3 tbsp lemon juice

-2 tsp cracked black pepper corns

-parsley,or chopped shallots optional

-3 tbsp olive oil

Stir above well.

Place fish in 6 oz pcs in shallow dish skin side down

Pour marinade evenly.After 20 minutes ,turn so skin is up.

After another 20 mins.,place on med grill that has been brushed with olive oil, skin up for 3 minutes then flip.

After about 12 minutes,check for doneness, by slicing through at deepest part.

Fish should show brown grill marks.Skin may fall off when lifting.Serve skin side down.

wedge of lemon and sprig of oregano or basil helps with presentation.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

October 4, 2007 Thanksgiving Side Specials

Easy Tastebud Delights

10.04 Edition (October 4, 2007)

Easy Recipes

45 minutes+

Hi Everyone! The week is nearly over and Thursday is here already.

Today I will be sharing some of my favourite side dishes from growing up and I even got a recipe from Mookie Wilson, (Morning Show Radio announcer from Country 95.3), for Tasty Sweet Potatoes. We will be trying them this year. He says they taste like candy! Enjoy!

If you would like to share a recipe with me for the newsletter, just send an email and I may feature it.

Mom's Turkey Stuffing

1 cup butter
2 cups diced celery
1 medium chopped onion
1/4 cup minced parsley
2-1/4 tsp. salt
2 tsp. poultry seasoning
1/2 tsp. fresh cracked black pepper
1/2 loaf bread, cubed*
3 eggs, slightly beaten

*1. Cut up bread cubes the night before. Put in a bowl on counter so they can dry out.

2. In a large pot, cook onions and celery until tender, (about 10 minutes). Add parsley, salt, poultry seasoning and pepper. Stir to mix.

3. Stir in bread cubes and eggs then mix well.

4. Stuff lightly into bird right before cooking.


Fluffy Mashed Potatoes

6 potatoes, peeled washed and cubed
1 cup warm milk
1 tsp. vegetable oil
2 tbsp. butter
1 tsp. salt

Boil potatoes in 4 quarts of salted water and oil for 10-12 min. until they separate when pierced with a fork. Drain and return to pot. Add butter and milk and mix with hand blender until smooth and creamy. Serve immediately.

Combine leftover mashed potatoes with chopped onion and shredded cheese, then bake. Tastes like twice-baked potatoes without the work!

By adding roasted garlic to mashed potatoes, you can make some really tasty fluffy mashed garlic potatoes.

Form balls of leftover mashed potatoes around cheese, roll in Parmesan cheese or bread crumbs and broil until golden brown.


Mashed Turnip

water
turnip
1/4 cup butter
salt and pepper
1 tsp. sugar

Peel and dice turnip. Put in pot with 1 inch of water. Bring to a boil, reduce heat to low. Cover. Simmer until tender, (15 minutes). Remove from heat and drain. Mash. Add butter, salt and pepper and sugar and mix well.

Mookie's Marshmallow Sweet Potatoes

2 sweet potatoes
generous amount of butter
brown sugar, to top
marshmallows for topping

Boil the sweet potatoes and then mash them. Unlike regular potatoes, don't add milk.
This is one for calories, not for health so mix with a good amount of butter.
Bake it until warm in a baking dish, and then take it out. Top with butter, cover the top in Brown Sugar and marshmallows and put under the broiler until marshmallows are brown. Not black and on fire like last time I made them. lol

Submitted by Mookie Wilson

Cranberry Sauce

2 cups sugar
1-1/2 cups water
1-16 oz. pkg. cranberries

Heat sugar and water to boil. Add cranberries. Return to a boil. Reduce to low heat. Cover and simmer until cranberries POP! (about 7 minutes).

May be served hot or cold.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

October 3, 2007 Citrus Turkey Brine

Easy Tastebud Delights

10.03 Edition (October 3, 2007)

Easy Recipes

45 minutes+

Hi Everyone! The week is half over and in Canada this weekend will be Thanksgiving. On Friday, Mookie and Lea from Country 95.3 will be having their Neighbourhood Housecall in Brampton and I will definitely be going to see them, there are lots of giveaways.

Ironically, last year they were in Brampton as well and prestuffed turkeys were handed out courtesy of Butterball. If they do the same thing this year, we will probably have 2 turkeys because we will be trying out a turkey fryer with a citrus brine as an experiment.

We've had the brined turkey a few times and it is really moist and delicious but this is the first time we will be trying out the fryer. We soak the turkey overnight and when it is soaking, it almost looks like a sangria mixture because of the lemons, limes and oranges. On the downside, we weren't able to make gravy from the juices because it turned out too salty, so we compensated by using chicken stock instead. Enjoy!!

Citrus Turkey Brine

1 cup salt
1 lemon, cut into wedges
2 limes, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
fresh cracked, black pepper
1 1/2 gallons cold water

1. Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .