Poultry

Whether it’s gobble gobble, or cluck cluck these recipes will make your mouth water!

Chicken Chililicious

February 8, 2011 in Entree's, Poultry by misterdelicious | No comments

This is a great hit for a crowd!  Perfect for those winter game days as it's very delicious, easy to make and inexpensive.

 

Ingredients 

 

  • 4 split chicken breasts, bone-in and skin on
  • 3 medium onions, diced
  • 4 Bell Peppers, any color but green(I like 2 reds, 1 yellow and 1 orange.  But get what looks best) seeded and de-veined.
  • 4 cloves of garlic minced
  • 2-28oz cans of whole peeled tomatoes(I prefer the Italian San Marzano) - Crush the tomatoes in a blender or food processor into small chunks.  Buy whole and crush yourself to ensure you get the best stuff.
  • 1 can of Cantelloni beans
  • 1 can of Artichoke hearts
  • Fresh Basil
  • ~2 Tbs Chili Powder
  • ~1/2 Tbs Cumin
  • Chili Flakes(great flavor and somewhat spicy, but not a barn-burner), as many as you want
  • Cayenne Pepper(hot hot hot), as much as you can handle
  • 1 Bay Leaf
  • Olive Oil
  • Small container of Chicken Stock ~8oz

 

Preparation

 

  1. Preheat oven 350o
  2. Sweat the diced onions over low heat and olive oil with a bay leaf till translucent ~10 minutes.  Add the garlic and after a minute or two add the bell peppers and stir for a couple minutes.
  3. Add the Chili Powder and Cumin.  I used estimated amounts, as I never measure the stuff.  I would use a 4 parts chili powder to 1 part cumin ratio.  If you wish your chili to be spicy add the Chili Flakes and Cayenne Powder.  The Chili Flakes have a lower gradual heat buildup while the Cayenne packs a serious punch.  Stir to incorporate and cook the spices almost like you would a roux for a minute or two.  You could also add Tabasco, but I don't think it's needed.  You can always add it later when correcting the taste.
  4. Deglaze with the chicken stock, return to a boil and add the tomatoes.  Reduce the heat to a simmer and stir occasionally!
  5. Add the beans and the artichoke hearts.  Make sure you drain the liquid from the cans, but pour about 1-2Tbs of the bean liquid into the chili.
  6. Cook the chili for about 20-30 minutes for the flavors to meld!
  7. While you were doing all the above you should have washed, dried, oiled and seasoned the chicken.  Placed them on a baking sheet.  When the oven is at temperature, cook the chicken for about 20-25 minutes.  Just make sure you don't overdo the chicken!
  8. When the chicken has cooled after cooking, cut the chicken against the grain into small cubes.  You can shred it as well, just don't make the pieces too small!
  9. Add the chicken to the chili and simmer for another 30 minutes.  If you are feeling the need for deliciousness, add some of the chicken fat drippings from the sheet pan to the chili.  Just don't tell anyone!  
  10. Correct the seasoning with salt and cracked pepper.
  11. Serve immediately, or cool till needed.  It's delicious re-heated.   Serve with cheddar cheese, sour cream, chives or whatever suits your fancy!

You can also make the chili the day before and reheat to serve.  In all honesty, it's better this way as you've given the chili more time to meld all it's flavors.

 

 

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Chicken Ellenberger

February 6, 2011 in Entree's, Poultry by misterdelicious | No comments

This recipe is inspired by one of my favorite Italian restaurants, Pastina's.  Delicious chicken in a rich sauce served with either pasta or rice.   It's savory, sweet and very comforting!

The idea here is to have just cooked chicken breasts in a savory sauce served over your choice of pasta or rice.  Overcooking the chicken will make the chicken rubbery, so don't overdo it!  This dish comes together at the last moment before serving, and is best served family style in a big deep platter.

Ingredients

 

  • 4 chicken breasts

  • 1 bunch Asparagus

  • 1 32oz box Chicken Stock

  • About 1 to 2 cups Cream Sherry(the more you add the sweeter it'll be!)

  • 1 large onion diced small/fine

  • 1 package of baby bella mushrooms, sliced thin(about 1/4 inch)

  • 5 cloves garlic, smashed and diced

  • Some Pancetta(it's an Italian bacon) diced small.  About 1-2 Tbs when diced.

  • ~1 Tbs Capers

  • 2 Tbs AP Flour

  • Butter and Olive Oil

  • Some fresh curly parsley

  • 1 Bay Leaf

  • Rice or Pasta (my preference is pappardelle pasta)

Preparation

 

  1. There is 4 components to this dish that will be put together right before serving.  They need to be added at the very last minute so you don't overcook the chicken and the asparagus.
    1. Chicken Breasts
    2. Sauce
    3. Asparagus
    4. Pasta
  2. Wash and dry the Chicken.  Using plastic wrap, pound the chicken breasts with a mallet so they become uniformly thick of about 1/2 to 3/4 of an inch.  Salt both sides and set aside.  Heat a large skillet with a little Olive Oil enough to coat the bottom of the pan over medium high heat.  Sear each side of the chicken to a nice crispy brown and just about cooked.  Remove the chicken and wrap in tin foil on a plate.  Carryover heat will finish cooking the chicken.
  3. Reduce the heat to a medium low and add the pancetta and cover.  Let the pancetta render out for about 3-5 minutes making sure it does not burn.  You might need to add a little more olive oil to help it out.
  4. Add the sliced mushrooms and the bay leaf and turn the heat up to medium high.  Stir occasionally and when the mushrooms start browning add the garlic and stir for another 1-2 minutes.
  5. Add the finely diced large onion and reduce the heat to a low medium.   Add the cream sherry to deglaze.  Does it smell good yet?  It should!
  6. Sweat the sauce on low heat till the onions are translucent and you've reduced the sherry by around half, around 5-10 minutes.   At this point add the flour and stir to incorporate.  Continue to cook for another 3-4 minutes on low heat.
  7. Add most of the box of the chicken stock and the capers.   Crank the heat to high to boil.  Once boiling reduce heat to simmer. (if you don't boil it for a couple of seconds the flour will not thicken the sauce)
  8. While you let the sauce simmer, Steam the asparagus till tender and then blanche in cold water.  Drain and set aside for platting.
  9. While you were doing all that above, you were also bringing salted water to a boil for the pasta too.
  10. When your pasta is about halfway done, add some butter to the sauce.  The butter will finish the sauce and give it that lip smacking texture and finish that it was missing before.   How much to add?  That's up to you....But I would do at least 2 Tbs. 
  11. Once the butter is incorporated, add the asparagus and chicken to the simmering sauce to heat both through.
  12. Drain the pasta and toss with a dash of olive oil.  Place in the bottom of a serving platter.   With a tong, place the chicken on the pasta neatly and then pour the sauce all over it!   Garnish with plenty of the fresh parsley and serve immediately!

Note: You can use another cooking wine if you prefer it over the cream sherry. 

 

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mmmmmmmMeatloaf ala Ivy

January 3, 2011 in Entree's, Poultry, Red Meat by misterdelicious | No comments

Deer mista delishush

Here is a modified but yummy for your tummy mmmmeatloaf - Ivy

Ingredients you will need to make this tasty comfort food:

 

  • 1 pound of 80 something % lean ground beef ( or you can substitute the burger with ground turkey or chicken, the 90 something % lean is to dry for this )
  • 1 1/2 tsp of Italian seasoning ( the all in one taste enhancer)
  • 1- 2 tsp of brown sugar
  • 1/8 - 1/4 cup of ketchup
  • 1 cup of oatmeal or add until all the ingredients are cohesive.
  • 3 oz of plain yogurt (365 brand from you local whole foods works best )

The original recipe actually calls for one egg but I didn't have any eggs one time I was making it and used yogurt for my binding agent.

The above is basically a host for additive ingredients and you can add what ever your taste buds desire. I.e. below.
 

  • Half a red pepper cut into 5/16" squares.
  • Celery if desired again cut into 5/16" squares.

 

Method:

  • Mix all the ingredients in a medium size mixing bowl. Roll into a ball and place into a round 7" pyrex bowl about 5 - 6"  deep. Press into baking bowl creating a mound shape loaf.   Then squirt some ketchup on top and smooth out to cover the entire top and sprinkle oatmeal and press into the ketchup so that it also covers the entire top.
  • Bake in a 350 degree oven uncovered for about 30-40 minutes. Remove from oven. Then remove from baking dish and place on serving plate.
  • Let set for about 10 minutes and slice into 1/2" thick slices and serve.
  • I know you're saying. Eee yogurt and ketchup.  But trust me it's really good.  Makes it nice and moist.  Not dried out like an ala moogie meatloaf.
  • My neighbor who is a fabulous gourmet cook and wouldn't even think of making meatloaf let alone eat it made it. And now it is one if her most requested recipes from her grandchildren.

Enjoy.  Mmmmmmmmmmmmmm
 

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Lime-Grilled Chicken with Black Bean Sauce

January 2, 2011 in Entree's, Poultry by Jim E | No comments

This recipe is always a big hit for a large crowd.  Easy to make and serve.   If you have having people over, this will please everyone!

Ingredients

Chicken:

  • 6 boneless, skinless chicken breasts
  • 4 1/2 T fresh lime juice
  • 3 T vegetable oil
  • 1/4 t cayenne pepper
  • 6 medium cloves garlic, crushed

Black Bean Sauce:

  • 1 cup canned black beans, drained
  • 1/2 cup unsweetened orange juice
  • 2 T balsamic vinegar
  • 1/4 t salt
  • 1/8 t black pepper
  • 2 medium cloves garlic, crushed

(Note: I usually double the black bean sauce because it's so popular)

Topping:

  • 3 cups water
  • 1/2 cup red bell pepper, chopped
  • 1 purple onion, coarsely chopped
  • chopped fresh cilantro for garnish

 

Method

For Chicken:

Wash and dry chicken and place in ziplock bag. Combine next 4 ingredients in small bowl and blend thoroughly. Pour over chicken and marinate 8 hours or overnight. Grill chicken over moderate heat until no longer pink inside, basting with marinade.

For Black Bean Sauce:

Combine all ingredients in food processor and process until smooth. Place in small saucepan and cook over moderate heat to thoroughly combine flavors (at least 30 minutes). (Can be made 1 day ahead, refrigerate, and reheat prior to serving.)

For Topping:

Bring water to boil in medium saucepan. Add red pepper and onions and blanche 30 seconds. Drain and immediately plunge into ice water to stop cooking process. Set aside. (Can be made 1 day ahead and refrigerated. Bring to room temperature or gently reheat before serving.)

Serves 6

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Roasted Garlic Rosemary Chicken

July 31, 2009 in Entree's, Poultry by Moogie | No comments

INGREDIENTS:
  • 2 whole chickens, washed, patted dry
  • 5 carrots, peeled, cut into 4ths
  • 5 celery ribs, cut into 4ths
  • 3 yellow onions, peeled, quartered
  • 2 Tbsp Kosher Salt
  • 2 tsp cracked white pepper (or fresh ground black pepper)
  • 2 lemons, halved
  • 12 cloves garlic, minced
  • 4 Tbsp olive oil
  • 4 Tbsp butter, room temperature
  • 4 sprigs fresh Rosemary, chopped
  • 2 sprigs fresh Rosemary, whole
  • 4 bay leaves, whole
DIRECTIONS:
  1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
  2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
  3. In large, greased roasting pan:  arrange the prepared carrots, celery & onions in the bottom and set aside.
  4. Mix the salt & pepper together and season the chickens with it, inside & out.
  5. Cut the lemons in half and squeeze over the chickens, inside & out.
  6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
  7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
  8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
  9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes  (juices run clear - 160 degree on thermometer in thickest part of leg).
  10. Remove chickens from oven and let  them rest 10-15 minutes before carving.
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Delicious Chicken Enchiladas

July 9, 2009 in Entree's, Poultry by misterdelicious | No comments

I originally got this recipe from Moogie to help feed a bunch of hungry fraternity guys.  Over time I have tweaked the recipe to make it more and more my own and also make it more and more delicious.  I've also had many people taste it and just love it.  The dish may not be perfectly presentable, but I can't think of anything else that is such a comfort food.  I recommend that you take this recipe and use it as a guide to making it your own.

All the ingredients here are not exact.  It all depends on how big you want to make your enchiladas and how you want to stuff them.  The basic idea is to stuff tortillas with goodness and then bake them.  Simple.  Depending on your desired spice level, you can add more cayenne or take it out all together.  Chili powder is not spicy so you don't want to skimp on that!

Ingredients

  • 1 package of 10 tortillas
  • 1 roasted chicken(from grocery store) shredded.  If I have the time I like to get fresh chicken thighs and grill it myself.  It adds a ton of flavor when their grilled.
  • 1 large onion, Julienned
  • 1 Bell Pepper(pick a color), Julienned
  • 4-6 cloves of garlic, minced
  • Lots of shredded cheese.  I prefer sharp cheddar and monterey jack.
  • 1 8oz Heavy or ligh whipping cream
  • Homemade Enchilada sauce.  (It's ok if you get a can)
  • 1 can black beans, drained
  • 1 Pyrex Dish, 9x12

Small Extras

  • A little Olive Oil
  • Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/2 tsp Cumin
  • 1/4 tsp Cayenne Pepper
  • 1 Tbs Chili Powder

 First Steps

  • Start by shredding the chicken using a fork.  Set aside in a bowl, covered with tin foil.
  • Sautee the Onion, Garlic and Bell Pepper in a cast iron skillet on high heat.  Let the skillet heat up so you hear it sizzle.  While you are constantly stiring so the veggies don't burn, add the chili powder, cayenne and black pepper.  Don't add salt at this point as it will draw the water out of the veggies and we don't want that.   Then add some olive oil and stir.  Once veggies are crisply sauteed, set aside from the heat.
  • Grate the cheese and set aside in a bowl, covered.
  • Prepare you assembly line.  I like to have a plate where I roll the enchiladas in, placing them in the pyrex dish afterwards.  So have a plate and pyrex dish next to each other.  All the ingredients need to be in a semi circle around it for easy acces.
  • Time to make enchiladas!  Follow assembly line below.  But first preheat oven to 350F.

ASSEMBLY LINE

  1. Pour a dash of cream and enchilada sauce on plate, enough to coat one side of the enchilada
  2. Add 1 tortilla to the plate and swirl around so the outside is covered with the liquids
  3. Layer a small line of beans horizontally
  4. Add a layer of shredded chicken
  5. Add a layer of the sauteed veggies
  6. Add a layer grated cheese
  7. Spoon some enchilada sauce over all layers and sprinkle some salt over it all
  8. Roll up the enchilada and place in pyrex dish
  9. Repeat till pyrex dish is full
  10. Pour more cream and enchilada sauce over the top of all of them in the pan so the liquid comes up 1/3 of the depth of the pyrex dish
  11. Sprinkle some cheese on top for good looks
  12. You are done with the assembly

Cook and Enjoy!

  • After you have assembled your enchiladas in your dish you want to put them in the oven for 25-30 minutes.   Remember everything is already cooked, so you are just warming everything through and letting them "get to know" each other.
  • Remove from oven and let sit for 15 minutes before serving. 
  • Garnish with a dallop of Sour Cream, a dallop of Guacamole and a dash of tabasco.  Enjoy!!!
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Marvelous Chicken Marbella

November 30, 2008 in Entree's, Poultry by Moogie | No comments

You need to start this dish the night before you are going to eat it.  It is delicious served over rice.

Ingredients:

  • 16 chicken pieces - breasts or thighs - skins removed
  • 1 head garlic - peeled and pureed or minced
  • 1 cup white wine
  • 1 cup pitted prunes
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/2 cup capers
  • 1 tsp of the caper juice
  • 1/2 cup Spanish green olives
  • 1/4 cup brown sugar
  • 1/4 cup dried oregano
  • 6 bay leaves
  • salt & pepper to taste

Directions:

  1. Place chicken pieces in a large zip-lock bag OR in a large bowl.
  2. Mix the rest of the ingredients together
  3. If using the bag, pour the mixture over chicken, seal the bag, squeezing out as much air as you can, place the bag in a large bowl and refrigerate overnight.
  4. If using the bowl, pour the mixture over chicken in the bowl, cover with plastic wrap and refrigerate overnight.

When you are ready to cook the next day:

  1. Oil a baking dish large enough for all the chicken pieces.
  2. Place the chicken pieces in the baking dish and pour the marinade over them.
  3. Bake uncovered at 350 for 50-60 minutes or until chicken juices run clear
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Healthy and Delicious Buffalo Wings

November 4, 2008 in Entree's, Poultry by iheartsprout | No comments

These wings are not for people that love their buffalo wings deep fried and ultra crispy. These wings are for people that love wings where the meat literally falls off the bone.

Ingredients:

-As many young chicken wings as you think you can eat.

-Your favorite buffalo sauce. I like Franks Red Hot Buffalo Wing, No Fat, No Calories.

-Fat Free Bleu Cheese Dressing

-Fresh Celery

-Fresh Carrot Sticks

This is how its done:

Pre-heat the oven to 500 degrees Fahrenheit, that’s right, HOT. If you have a convection oven don’t use it here if you don’t have too, it is better on a traditional bake setting.

Spray a baking sheet with non fat cooking spray and arrange the wings on the sheet (or multiple baking sheets if you think you are a big Man/Woman). Each wing/drumstick has a skin side, I like to put the skin side up while baking, it might just be my OCD but I think they cook better like this.

Cook the wings for 20 minutes in the center rack. After 20 minutes the wings will be fully cooked, but we are not done with them yet.

Take them out of the oven, and set your broiler as high as it goes. Let it heat up while you take the time to turn every wing over.

Once the broiler is up to temp re-insert the wings on the top rack and let them get slightly browned.

Take them out, turn them over again, and re-insert so that they get browned on the other side. They are going to be popping, smoking, and dancing all over the pan but this is normal. Just let them do their thing until they look gorgeous.

When they are finished throw them into the biggest bowl you can find and dump you choice of buffalo sauce on top of them. Be very careful because a little sauce goes a very long way.

This is the fun part. Toss the wings by either flipping them around with tongs or by actually tossing them in the air.

Serve with some celery, carrots and bleu cheese and you will be in Buffalo Wing heaven.

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Cast-Iron Chicken Parmigiana

October 17, 2008 in Entree's, Poultry by misterdelicious | No comments

This is such a comfort food dinner for my family.  I serve it with fresh pasta, and the casti iron skillet looks great coming from the oven straight to the table.  If you don't have a cast iron skillet you can use another oven-safe skillet.

Ingredients

  • 1.5 lbs chicken breasts
  • 1/2 cups flour
  • 1 egg
  • Bread crumbs
  • Fresh basil
  • Fresh Mozzarella
  • Ground Parmigian
  • 28oz Can Crushed Tomato
  • spoonful of tomato paste
  • 1 small onion diced
  • 3-4 garlic cloves minced
  • 1 bay leaf
  • Dried Basil and Oregano
  • Salt and Pepper
  • Olive Oil

Directions

Sauce first
  • Sautee garlic and onion in small saucepan until translucent with some olive oil.
  • Add crushed tomatoes and spoonful of tomato paste.
  • Add some basil, oregano, salt and pepper.
  • Stir and let simmer with a lid.
Prepping the Chicken
  • Preheat oven to 350F
  • Take the Chicken and flatten it a little with a mallet.  You don't want to make it super thin.
  • Prepare the assembly train for the chicken.  Flour, egg then bread crumbs.  Add some of the ground parmigiana to the bread crumbs.
  • Brown the breaded chicken on each side in the cast iron skillet with a little olive oil.  About 2 minutes per side.  Once browned set the chicken aside.
  • Once the skillet has cooled, clean it a little with a paper towel and add the sauce into the skillet.
  • Place the chicken cutlets into the sauce.  Make sure they are submerged.
  • Place basil leaves on top, then place some sliced fresh mozzarella on top of the basil.  Then add some parmigiana above that.
  • Place in oven for 30 minutes.
  • Take out and serve over pasta!
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Cherry Smoked Barbeque Roasted Turkey with Gravy

September 3, 2008 in Entree's, Poultry by misterdelicious | No comments

This recipe may seem long and complicated, but it isn't.  It just takes some time to brine and to cook!  In the end the time spent makes the turkey well worth the wait!

Ingredients

  • 1 fresh or defrosted turkey - 12 lbs works well in standard weber grill
  • 1/2 cup melted unsalted butter
  • 2 quarts Turkey or Chicken Stock
  • 2 quarts Turkey or Chicken Broth
  • 2 large yellow onions, quartered
  • 4 large carrots, roughly chopped
  • 4 celery stalks, roughly chopped
  • palmful of black peppercorns, whole
  • 2 bay leaves
  • 4 cherry wood chunks or 4 small handfulls, soaked in water for at least 30 minutes
Brine
  • 2 quarts apple juice
  • 1 cup kosher salt
  • 2 Tbs dried Rosemary
  • 2 Tbs dried Thyme
  • 1 Tbs dried Sage
  • 1 tsp coarsely ground black pepper
  • 3 quarts cold FILTERED water

Hardware

  • Standard Weber charcoal grill(22inches wide)
  • Aluminum baking pan from grocery store(the kind that's $3 bucks and you can crush and throw away).  This will be filled with water and used in the grill to help regulate the temperature.  It will be directly next to the charcoal.
  • Roasting pan with rack that fits inside your grill and can hold the turkey.
  • Fat separator for liquids
  • New trash bag that can hold your turkey

Instructions

Day before the BRINE
  1. Combine brine ingredients except water and mix until salt is disolved in a mixing bowl.
  2. Take turkey out of package and remove neck and giblets.  Set those aside in the fridge for tomorrow.
  3. Wash turkey in cold water and place inside a NEW trash bag.
  4. Pour brine over turkey in trash bag and add the cold water.  Tighten trash bag so turkey is submerged in the brine and you've taken out most of the air.  NOTE: It is important that when you brine the turkey you keep the turkey breast-side down so that it will always be submerged in the brine.  It's okay if the back is not completely covered by the brine.
  5. Place the trash-bag-turkey in a container that can fit in the fridge over-night.  If not, put it in a cooler with A LOT of ice.  If placing it in a cooler, you will need to check every couple hours to make sure that there is enough ice to keep the turkey cold.
Day of Dinner
  1. Remove the turkey from brine, wash and dray.  Let it sit for at least 2 hours before cooking to bring to room temperature.  This is vital in cooking a turkey, as it will help the turkey cook evenly. 
  2. You will need to prepare your grill for indirect heating and you will want a large tin foil pan to fill with water to help regulate the internal temperature of the inside of the grill.  You want the temperature of the grill to be between 300F and 350F.  NO HIGHER.  My method of indirect heating here is to have the tin foil pan in the middle of the bottom grate with the lit charcoal all by the top of the tin foil pan with some of the charcoal coming down each side of the pan.
  3. Place the chopped onion, celery, garlic, carrots, bay leaves and whole peppercorns into the bottom of the roasting pan.  Also add the giblets and the neck to the bottom of the roasting pan.  Place rack for turkey in roasting pan.  Pour in all stock and broth into bottom of pan so that it comes a little over the bottom of the roasting rack.
  4. Place turkey breast-side down into the roasting rack that's in the roasting pan and baste with some of the melted butter. NOTE: Because the turkey legs take longer to cook we will cook the turkey with the breast-side down in the liquid to slow down the cooking of the breast meat.  After an hour you'll flip the turkey over so that the back is in the liquid, exposing the barely cooked breast meat to the heat and smoke!
  5. Once your grill is ready for indirect heat at 300F-350F, add 2 of the soaked wood chunks to the coals.  You will want to position the coals under the part of the grate that flips open for easy access later.
  6. Place the roasting pan on center of the cooking grate with the legs closest to the charcoal heat source.
  7. Cook the turkey with the lid closed for 1 hour.
  8. After 1 hour, to maintain the heat you will need to add more charcoal(8-12 unlit briquettes).  Also add the remaining soaked cherry chunks to the coals.
  9. At this point you will also very carefully turn the turkey over so the breast-side is face up.  Continue cooking turkey with the lid on as before.
  10. After another hour baste the turkey with more butter!  At this time you will also want to take the temperature of your turkey.  The turkey is done when the internal temperature of the thickest part of the thigh(not touching the bone) reaches 175F and the the breast meat reaches 165F.  NOTE: The turkey will continue to cook after taking it off the grill and the temperature will continue to rise another 5F-10F.  Therefore you will want to take it OFF the grill before it reaches those "Finished" temperatures.
  11. Once the turkey is 5F-10F below the finishing temperatures take it off the grill and place the turkey on a carving board covered loosely with tin foil.
  12. Overall cooking times can vary depending on size of the turkey and how hot your grill is.  I'd say for a 12lb turkey, you're looking at 2.5 to 3.5 hours.  Or more if you cook at a lower temperature.
Lets make GRAVY

What to do with all that wonderful liquid?  Oh man.  That stuff is what dreams are made of!  I recommend saving some of that liquid for soups later on, while using some of that liquid to make gravy!

  1. Strain liquid and remove all solids.
  2. Use the separator to remove the fat.
  3. Reduce the liquid you want for gravy in half to concentrate flavors.  So start with double what you want to end up with!
  4. While reducing make a golden roux with a 1/2 stick of butter and enough flour(adding just a little at a time).
  5. When the liquid has reduced in half, lower heat and add the roux while stirring.
  6. Once the roux has been incorporated and it's boiled a little you will have GRAVY!

CARVE TURKEY AND SERVE WITH GRAVY!

ENJOY!

NOTE: It is important that when you brine the turkey you keep the turkey breast-side down so that it will always be submerged in the brine.  It's okay if the back is not completely covered by the brine.

NOTE: Because the turkey legs take longer to cook we will cook the turkey with the breast-side down in the liquid to slow down the cooking for the breast meat.  After an hour you'll flip the turkey over so that the back is in the liquid, exposing the barely cooked breast meat to the heat and smoke!

NOTE: The turkey will continue to cook after taking it off the grill and the temperature will continue to rise another 5F-10F.  Therefore you will want to take it OFF the grill before it reaches those "Finished" temperatures.

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Terry’s Southwestern Lime Chicken with Ancho Chili Sauce

September 1, 2008 in Entree's, Poultry by Moogie | No comments

From Terry – Delicious but Ancho Chili Sauce is spicy

Ingredients

 

8

8 slices

chicken breast halves, boneless, skinless

cheese, Monterey Jack (optional)

Marinade for Chicken

 

½ cup

6 Tbsp

¼ cup

2 Tbsp

2 Tbsp

1 Tbsp

1 Tbsp

1 ½ tsp

½ tsp

lime juice, fresh

soy sauce

vegetable oil

sugar, granulated

oregano, fresh, chopped or 2 tsp dried

rosemary, fresh, chopped or 1 tsp dried

1 Tbsp. minced garlic

1 1/2 tsp chili powder

1/2 tsp cayenne pepper

Ancho Chile Sauce

 

3 whole dry

 

1 cup or so

2 Tbsp

½ cup

2 Tbsp

1 Tbsp

1 tsp

½ tsp

 

ancho chilies, stemmed, seeded, & torn to bits

boiling water to cover

lime juice, fresh

mayonnaise

sugar, brown

oregano, fresh, chopped OR 1 tsp dried

rosemary, fresh, chopped OR 1/2 tsp dried

cumin, ground

salt & pepper to taste

Instructions

 

  1. Prepare the marinade and pour over chicken in either a flat pyrex dish or in a ziplock bag. Let sit in marinade overnight.

  2. Place the dried chilies in a bowl and pour over enough boiling water just to cover. Let sit for 30 minutes.

  3. Drain the chilies, reserving about 1/2 cup of the liquid for pureeing.

  4. Puree the chilies, 3 Tbsp of the soaking liquid & the lime juice until smooth. Add more of the liquid if too stiff.

  5. Whisk mayo, brown sugar, oregano, rosemary & cumin together in a small bowl. **Add the pureed chilies.

  6. Add salt & pepper to taste

  7. Cover and refrigerate, but try to serve at room temperature. This sauce can be made up to 3 days ahead.

  8. Grill or broil the chicken.

  9. Place a slice of jack cheese over each slice, letting it melt

  10. Serve w/the Ancho Chili Sauce on the side

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Chicken & Rice

August 31, 2008 in Entree's, Poultry by Moogie | No comments

Ingredients

 

 

1 whole

1 cup

1 can

1 can

1 small

Some

some

 

Chicken, cut up and skinned

Rice, raw

Consommé, chicken

Soup, mushroom

Onion

Paprika, ground

Parsley, dried

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare a 9 x 12” pyrex baking dish

  3. Place raw rice in the bottom of the pyrex dish

  4. Lay the chicken piece on top of the rice.

  5. Mix the consommé, mushroom soup & minced onion together and pour over the chicken & rice.

  6. Sprinkle with paprika & parsley

  7. Cover tightly.

  8. Bake for 1 to 1 ½ hours.

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Swiss Chicken

August 31, 2008 in Entree's, Poultry by Moogie | No comments

Ingredients

 

1 ½ piece portion per person

Chicken breasts, boneless & skinless

 

Some

Some

1

1 cup

¼ cup

Some

Some

Some

Flour

Oil/margarine

Onion, chopped

Milk

Vermouth

Salt

Pepper

Cheese, swiss

 

Instructions

 

  1. Pound the chicken breasts between wax paper until flattened.

  2. Dip them in flour.

  3. Brown them in a frying pan in oil and set aside.

  4. Saute the onions in the frying pan you used to fry the chicken, adding more oil if necessary.

  5. Add some flour to the frying pan and stir around till browned.

  6. Combine milk, vermouth & bouillon (somehow diluted).

  7. While stirring the flour, oil, onion, drippings mixture in the frying pan, slowly mix in the milk mixture, stirring constantly. Cook until the sauce is thickened. (I use a wire whip for this.)

  8. Put all the chicken breasts into whatever size pan you need and pour the mixture over them.

  9. Top with grated swiss cheese.

  10. Bake at 350o for 30 minutes.

NOTE

I know - this is a very sketchy recipe as given to me by Grandma. She has very little use for measuring equipment and hardly every used them when we were growing up. She always measure by pinches & handfuls.

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