Here are some of the recipes that I have found recently:
(This one is from Cooks Illustrated)
|1/2||teaspoons dried marjoram|
|1/2||teaspoon dried thyme|
|1/4||teaspoon dried basil|
|1/4||teaspoon dried rosemary (crumbled)|
|1/4||teaspoon dried sage|
|Pinch ground fennel seed|
|1||cup all-purpose flour|
|4||bone-in rib or center-cut pork chops . about 3/4 inch thick|
|3||slices bacon , chopped|
|1/2||cup vegetable oil|
1. COAT CHOPS Combine marjoram, thyme, basil, rosemary, sage, fennel, and salt in bowl. Place flour in shallow dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Transfer to plate and let rest 10 minutes.
2. RENDER BACON Meanwhile, cook bacon in large nonstick skillet over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.
3. FRY CHOPS Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. Cook chops until well browned, 3 to 4 minutes per side. Serve.
———————————–> And Who Doesn’t Want to Try Something New With The Turkey at Thanksgiving This year?<——————————
GLAZED FIVE-SPICE TURKEY WITH STUFFED GRAVY (recipe from a 2004 SF Chronicle Article)
This is your basic brined turkey with Chinese flavors in the brine. What’s interesting and new is the way the “gravy” cooks inside the turkey. Instead of a stuffing, savory gravy ingredients are placed in the cavity of the bird and a wonderful exchange takes place. The juices of the bird filter into the gravy while the aroma of the gravy evaporates into the flesh of the bird.
One 12- to 14-pound free-range turkey
1 quart low-sodium chicken stock
For the Brine
1 1/2 to 2 cups kosher salt
1 cup brown sugar
3 whole star anise
1 tablespoon fennel seeds
6 slices fresh ginger, about 1/8-inch thick
For the Stuffed Gravy
4 tablespoons vegetable oil
2 garlic cloves, minced or crushed
1/4 cup minced shallots
2 tablespoons bean sauce (see Note)
2 teaspoons sugar
Pinch of five-spice powder
2 teaspoons cider vinegar
1/2 cup water
For the Glaze
1 tablespoon maltose (available in Chinese markets) or honey
1/2 cup boiling water
1 teaspoon cider vinegar or rice vinegar
Needle, string and metal skewers for sewing turkey
Bags and bucket or pot to brine turkey
The day before: Remove giblets and neck (if included in cavity.) Twelve to 20 hours before serving, make the brine: Stir salt, sugar and spices into 1 quart hot water; add 6 quarts cold water. Pour brine into a garbage bag-lined bucket or big pan. Immerse turkey in brine; refrigerate.
On T-day: Four to 6 hours before serving, remove turkey from brine; rinse, if desired. Pat dry. Leave in a cool dry place for 1 to 2 hours, preferably with a fan blowing on the turkey. This dries the skin so it will crisp.
The gravy: Heat oil in a wok or skillet. Add garlic and shallots. When aroma is released, but before garlic browns, add bean sauce, sugar, five-spice and vinegar. Stir-fry for about 3 minutes. Add water and bring to a boil. Taste and adjust seasoning. Let cool. Pour into cavity of turkey. Sew up cavity. After roasting, you pour this out and it becomes gravy.
Preheat oven to 450°. Line a roasting pan with foil. Add stock to a depth of about 1/2 inch in roasting pan.
The glaze: Combine glaze ingredients. Stir to combine.
To roast: Brush turkey skin with glaze. Place in a V-shaped rack in roasting pan. Roast for 15 minutes. Reduce oven temperature to 325° and roast approximately another 2 1/2 hours, for a total of about 23/4 hours. Rotate roasting pan every 30 minutes for even browning. Add stock as necessary to pan to keep it from drying out and burning. If wings, legs or breast begin to darken too quickly, cover affected part with foil. Baste one more time with glaze. (Remember that heritage breed turkeys cook very differently than standard turkeys – they have a more even amount of meat distributed about the body, rather than having a huge “breast”)
Start testing temperature of turkey …When thermometer reaches 165°, remove turkey from oven. Let stand, with foil covering, for 20 to 30 minutes before carving.
To carve: Cut sewn threads and pour the gravy from the cavity and any roasting juices into a degreaser. If there is juice in the bottom of the roasting pan, pour that in, too. Pour the fat-free gravy through a strainer into a gravy boat. Cut off the legs and thighs; if they seem underdone, return them to the oven and roast for 15 minutes longer while you slice the breast meat.
Carve and serve breast meat and dark meat. If necessary, reheat the gravy in a microwave or in a small saucepan. Drizzle a little gravy over the turkey.
Serves 8 to 10, with leftovers
———————————–> And then there is my simple cooking technique for Turkey. Salt, Freshly Cracked Pepper of choice, butter (all over), and two apples in cavity. I use Macintosh. Turkey broth in pan bottom. This apple in cavity trick keeps the meat moist and very sweet.
———————————–>A STEWING HEN RECIPE<———————————
Coq au Vin de Chanturgues (aka Chicken With Red Wine Auvergnaise)
adapted from the Larousse Treasury of Country Cooking.
This recipe needs to be started two days before serving to get the very best results, so plan ahead. The dish is worth it.
* 1 teaspoon of dried thyme leaves (or 3 sprigs of fresh thyme)
* 1 bay leaf
* 1/4 – 1/2 cup parsley – Flat leaf parsley is better than curly leaf.
* 12 peppercorns
* 1 bottle of red wine – a Rhone, a merlot, a pinot noir – This is a great use for one or two of those opened bottles that you just couldn’t finish and have now gotten a bit flat. Don’t use really good wine for this, supermarket staples are just fine.
* 1 stewing hen
* 6 tablespoons of butter – You can probably get by with 4 tablespoons, but the butter is important.
* 1/4 pound of good bacon or pancetta diced
* 5 medium onions
* 1 pound of mushrooms
* 1/4 cup armagnac or brandy
* 2 cloves of garlic
TWO DAYS BEFORE SERVING – MARINATE THE BIRD (extremely important, you cannot skip this part)
1. Cut up the bird into pieces. Use a sharp knife and cut the bird down the center, then separate the breast from the thighs. We also remove the wings and joint the legs, but the point is to cut the bird into at least four pieces, as you wish to serve them.
2. Set up a marinade of the thyme, bay leaf, parsley, peppercorns and wine in a glass dish. Put in the chicken parts and toss them around . Cover with plastic and let sit overnight.
THE DAY BEFORE SERVING – COOK THE BIRD (also important…)
1. Remove the chicken pieces from the marinade. Strain and keep the marinade. Gather up all the marinade ingredients and wrap them off in a piece of cheesecloth and tie it closed with a piece of butcher’s twine.
2. Cook the bird in a big metal pot. A heavier pot will hold heat more evenly, but any pot will do.
3. Dice the bacon into chunks. Clean and dice the mushrooms and onions.
4. Melt the butter over medium heat and add the bacon, mushrooms and onions until the onions are translucent and the mushrooms have darkened.
5. Add the chicken pieces and toss them around to brown them.
6. Turn off the heat. Add the armagnac or brandy. Ignite. Stand back. Enjoy the show.
7. When the fire is out, pour in the strained marinade. Chop up or crush the garlic and add it, and toss in cheesecloth bag with the marinade ingredients.
8. If there is not enough liquid to cover the chicken, even after you have shuffled things around a bit, add more water, or more red wine. Bring to a boil.
9. Simmer covered for at LEAST two hours. Check and see if the bird is tender. If it is not, cook it longer.
10. When the bird is tender, let the pot cool and stash it overnight in the refrigerator. Cooling the bird in its own liquid gives it a special silkiness.
THE BIG DAY – FINAL TOUCHES
1. Remove the layer of fat that will have settled out and hardened on the top of the pot.
2. Remove the bag of marinade ingredients.
3. You can reheat and serve the chicken now, or you can thicken the sauce as described in the next steps.
4. Optional – Remove the chicken and the vegetables from the pot. Bring the remaining liquid to a boil and let it cook down over high heat until half the liquid has cooked off.
5. Optional – If you want a much thicker sauce, you can make a “beurre manie” in a separate pan with 2 tablespoons of butter and 2 tablespoons of flour. Add a cup or two of the cooked down liquid to this mixture, stirring with a fork or whisk. Add this thickened mixture to the cooked down liquid, and stir it in to thicken it.
————————–> Easy Chicken And Dumplings with a Stewing Bird <——————————–
Easy Stewed Chicken Recipe
3 to 6 pound stewing chicken
1 small onion, thinly chopped
2 green onions, finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup fresh parsley, minced
1/2 cup whole milk
Cut chicken into serving portions and clean chicken by rinsing under cold running water. Pat chicken pieces dry with paper towels.
Place prepared and cleaned chicken in large boiling pot. Cover chicken with water, add onions, salt and pepper and then stir. Place lid on pot and simmer over low heat until chicken is tender about 2-1/2 to 3 hours. Throughout cooking remove any foam that develops.
In a medium bowl, form dumpling dough by mixing together flour, baking powder, salt, parsley and milk. Drop batter by teaspoon into pot containing chicken. Cover with lid and cook covered for an additional 20 minutes.
Serve by spooning chicken with broth and drop dumplings into a soup bowl.