Monday, 18 November, 2013 18:30 Written by Spencer
This is based my Grandmother Francine’s recipe. I always looked forward to it every year.
Sunday, 17 November, 2013 22:33 Written by Spencer
Friday, 15 November, 2013 18:09 Written by Spencer
After college, I moved to Jackson ,Wyoming and my first Thanksgiving away from home I was asked to make mashed potatoes for the meal. At this point in my life I was a proficient cook and knew that the mashed potatoes would not be a problem. I made a recipe below to rave reviews as some of the mix bag of friends from all over the country asked what box did they come from. You can add what you want to mashed potatoes but sometimes simple is better. This incident gave me the inspiration to cook more and entertain my friends with food. The next year I was asked to cook more than just a side dish.
5 pounds potatoes (I prefer russets)
1/2 pint heavy cream
1/4 cup butter unsalted
1 teaspoon white pepper
1 tablespoon seasoning salt
Thursday, 14 November, 2013 18:24 Written by Spencer
Spatchcocking
A few years back, I started cooking poultry by taking out the back bone. This process is called spatchcocking. Although vulgar sounding this process is highly effective and functional. It makes your bird cook drastically faster. It lays flat while brining and cooking so you can keep your space in your refrigerator(more cold white wine to keep your in laws content) and cooking other things in your oven as your turkey will not take up the whole oven. You can cook a turkey in as little as 1 hour 20 minutes.
I know I can hear you now ”My Grandmother did not do it that way!”. Well Lord knows your Grandma was not eating Lean Cuisine either. Change is okay. Others might boast that they cannot stuff their turkey if it lays flat. Well if you have not heard by now stuffing your bird is begging to get your whole family sick as the stuffing rarely gets to temp(165 degrees) before your outside of your bird is black.
You can achieve this technique in a few short steps:
Find yourself a good pair of kitchen scissors or poultry shears. Cut as close to the back bone as possible on both sides of thebackbone. Save the backbone as you can make stock for your gravy. (Please tell me you did not buy gravy in a pouch)
Open up the bird flat and press done on t
he sternum of the bird as like you were giving CPR and press until it lays pretty flat. You will hear a crack or two.
Tuck the wings under the bird.
You can go ahead and brine your bird now yet many turkeys you buy at the store are already in a 10-20% solution already. More brining might affect how crispy you can get your skin.