took a small hike through the woods with a very old shotgun in the fog today in search of wild fowl to adorn the table tommorow.
I guess I'll have to have at it again early tommorow if I want that satisfaction...
Gook luck everyone on your poultry adventures!
peace, love, and understanding
chef dave
Wednesday, November 25, 2009
Monday, November 23, 2009
holiday recipe #2: easy blu cheese dip
you need a food processor, or a good beer buzz, a whisk and a steel bowl.
.25 lbs blu cheese (gorgonzola is fine, fancy is overkill here, although maytag blu is USA!)
1 small container sour cream
1 cup mayo
buttermilk
s+p
combine everything except the buttermilk in the processor and hit the button. add the butter milk slowly until you have something that resembles your conception of blu cheese dip.
then add s+p to taste. odds are you'll be adding a little bit more pepper.
lemon juice and fresh parsley show you care here but are still uneeded. you should definitely have some deep fried around and cheap beer.
and you should make pancakes with the leftover buttermilk. awesome if you have'nt!
cheers
you need a food processor, or a good beer buzz, a whisk and a steel bowl.
.25 lbs blu cheese (gorgonzola is fine, fancy is overkill here, although maytag blu is USA!)
1 small container sour cream
1 cup mayo
buttermilk
s+p
combine everything except the buttermilk in the processor and hit the button. add the butter milk slowly until you have something that resembles your conception of blu cheese dip.
then add s+p to taste. odds are you'll be adding a little bit more pepper.
lemon juice and fresh parsley show you care here but are still uneeded. you should definitely have some deep fried around and cheap beer.
and you should make pancakes with the leftover buttermilk. awesome if you have'nt!
cheers
holiday recipe #1: buffalo turkey breast
you need a rather large deep fryer for this. if you are lucky enough to have recieved one of these seemingly useless devices, this is it's secret purpose. the key here is slow and low, get the meat nice and crispy. I recommend about 325, and if you are lucky enough to have recieved a pointless meat-fork/thermometer, this is a great time to whip it out also. this will allow you to slightly remove the breast from the oil with tongs and sneak a temp. I pull mine at about 140 degrees and drain it on a cookie drying rack, then finish it in a 400 degree oven until it gets about 160 degrees inside. it will "carry" or keep cooking for a few minutes and get to a nice safe 165 degrees. Plainville turkey breast is awesome for this and you can get it at alot of NY supermarkets. Its a great natural product, and as a former chef of the central NY region, i especially love it.
now the fun part.
get a nice bottle of franks red hot and dump it into a small sauce pan. cube up a stick of butter. when the hot sauce comes to a nice bubbling simmer, whisk in the butter slowly, one piece at a time. at this point you can add what ever other evil things you want, cayenne, dave's insanity sauce, a few drops of that secret hot stuff in a vial in the back of the cabinet, whatever. My suggestion is to do two sauces, and divide the breast in halves, hot and mild.
take the breast or separate halves and put them into a large stainless bowl. Pour the hotsauce over it and toss gently over a few minutes, making sure that both sides get a good basting.
them, remove, slice and serve with extra sauce poured over the top. don't forget the important stuff: blue cheese dressing and celery sticks. and plenty of paper towels.
recommended beverages: hennepin ale (ommegang brewery, cooperstown NY), or a good riesling (dr.frank's fingerlakes NY is perfect)
extra foodie option : you guessed it, brine it first. keep it simple here, though, its a deep fried turkey breast not duck confit
smaller but just as fun: deep fried turkey legs.
even more fun: legs and the breast.
have fun and happy holidays. remember to have a fire extinguisher at hand. safety first, wine second.
you need a rather large deep fryer for this. if you are lucky enough to have recieved one of these seemingly useless devices, this is it's secret purpose. the key here is slow and low, get the meat nice and crispy. I recommend about 325, and if you are lucky enough to have recieved a pointless meat-fork/thermometer, this is a great time to whip it out also. this will allow you to slightly remove the breast from the oil with tongs and sneak a temp. I pull mine at about 140 degrees and drain it on a cookie drying rack, then finish it in a 400 degree oven until it gets about 160 degrees inside. it will "carry" or keep cooking for a few minutes and get to a nice safe 165 degrees. Plainville turkey breast is awesome for this and you can get it at alot of NY supermarkets. Its a great natural product, and as a former chef of the central NY region, i especially love it.
now the fun part.
get a nice bottle of franks red hot and dump it into a small sauce pan. cube up a stick of butter. when the hot sauce comes to a nice bubbling simmer, whisk in the butter slowly, one piece at a time. at this point you can add what ever other evil things you want, cayenne, dave's insanity sauce, a few drops of that secret hot stuff in a vial in the back of the cabinet, whatever. My suggestion is to do two sauces, and divide the breast in halves, hot and mild.
take the breast or separate halves and put them into a large stainless bowl. Pour the hotsauce over it and toss gently over a few minutes, making sure that both sides get a good basting.
them, remove, slice and serve with extra sauce poured over the top. don't forget the important stuff: blue cheese dressing and celery sticks. and plenty of paper towels.
recommended beverages: hennepin ale (ommegang brewery, cooperstown NY), or a good riesling (dr.frank's fingerlakes NY is perfect)
extra foodie option : you guessed it, brine it first. keep it simple here, though, its a deep fried turkey breast not duck confit
smaller but just as fun: deep fried turkey legs.
even more fun: legs and the breast.
have fun and happy holidays. remember to have a fire extinguisher at hand. safety first, wine second.
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