The Official Temporary Recipes Thread

[Undertaker #59]

Mostly BBQ of course. :)

But I have gotten very good at deep frying turkeys. Anyone else done this? Also, anyway ever had a Turducken? Is it possible to deep fry them?

[TBL]

I need a step by step instruction on deep frying a turkey. I love it cooked like that and keep talking about doing it at home.

What fryer do you own and/or recommend? I am going to do this this thanksgiving even if it kills me.

[Benign Despot]

I'd love to try a fried bird but no one involved wants to take the chance on Turkey Day

[cka203]

My BIL did it for us one year, and it was excellent! I've never tried doing it myself (don't have the equipment), but I don't *think* it's too difficult.

UT - Sounds like you need to do a PSA on turkey-frying. :)

[Undertaker #59]

I need a step by step instruction on deep frying a turkey. I love it cooked like that and keep talking about doing it at home.

What fryer do you own and/or recommend? I am going to do this this thanksgiving even if it kills me.

I use this one from Sears: http://www.sears.com/sr/javasr/product.do?pid=07113259000&vertical=Sears&BV_UseBVCookie=Yes

Make sure you have a full tank of gas :)

But I do not follow the instructions on there. The instructions I found elsewhere and they are well, first, make sure you have enough oil in the pot to cover the turkey when it is dunked. You can pre-measure this with water ahead of time if you want. Typically around 3 gallons.

You can use any oil. Peanut is the most tasty, but expensive. Straight vegetable oil works just fine. There really isn't a huge difference.

Make sure the turkey is as dry as possible before dunking. Take out the giblets and stuff and any thermometers, etc...

Do it outside well away from anything flammable.

Heat the oil to 400 degrees.

Slowly drop the bird in inside the supplied basket with his legs UP. The temperature will drop, that is ok.

Try to keep the temperature around 350 degrees.

You cook the bird for exactly 3.5 minutes per pound.

It is very simple and quick and very tasty. Not greasy.

The last few I made, I injected with Italian dressing before frying. Was very excellent.

I'd love to try a fried bird but no one involved wants to take the chance on Turkey Day

I was worried my first time. We did a traditional turkey, and I got a smaller bird to deep fry and we ate both. The disadvantage of deep frying is you don't have all the stuffing cooking inside the bird.

[Chad Jackson]

As I haven't studied the playbook....and I certainly ain't practicing....and sitting on the sidelines all Sunday long...I have become quite the chef....well, n0t (hEf....but A chef. Here are some of my favoites...Meatloaf is my favorite.....something about the 2nd half of that word just appeals to me!

Meatloafpound ground beef
1 teaspoon House Seasoning (garlic powder, black pepper, and salt mix)
1 medium onion, chopped
1 medium bell pepper, chopped
1 cup grated Cheddar
2 tablespoons Worcestershire sauce
1/2 cup sour cream
1 cup crushed crackers (recommended: Ritz)
1 teaspoon seasoned salt (recommended: Lawry's)
2 slices white bread
Sauce, recipe follows

Preheat oven to 350 degrees F.
Mix all ingredients together, except the bread slices and Sauce. Shape into a loaf. Line a 1 1/2-quart loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.


Sauce:
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup milk
1 1/2 cups grated Cheddar
Chopped onions, optional
1 bunch fresh parsley leaves, chopped, optional
Heat the soup and milk over medium heat; add the cheese. Add the chopped onions and parsley to the sauce, if desired. Pour Sauce over the meatloaf or pass at the table.


Lamb Chops with Rosemary and Cracked Black Pepper
2-3 tablespoons coarsely crushed black pepper
8 small lamb loin chops
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 cup beef broth
1/4 cup lemon juice
2 tablespoons butter
1 tablespoon freshly chopped rosemary


1. Place pepper on plate and press each chop firmly into pepper and press in with your hands.
2. In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat.
3. Add peppered lamb chops and sear on both sides.
4. Sprinkle lamb chops with salt.
5. Reduce heat to medium (do not degrease the pan).
6. Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125°F.
7. (use a meat thermometer to test for doneness).
8. Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving).
9. NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.
10. Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce.
11. Let the liquid boil until liquid is reduced to a shiny glaze.
12. Remove from heat.
13. Whisk in butter and fresh rosemary.
14. Remove lamb chops from the oven.
15. Add any lamb juices to the sauce.
16. Spoon sauce over chops and serve.

My friend SOKB (he's my biggest supporter you know) wanted me to share his personal favorite....he said use a deep fryer. he said he is eating them tonight with some fried mushrooms and eggplant...I wish I wasn't down here in Florida...loafing around cuz he makes a mean Hooter wing!!!

HOOTERS WINGS
vegetable oil
1/4 cup butter
1/4 cup Louisiana Hot Sauce
dash pepper
dash garlic powder
1/2 cup flour
1/4 tsp. paprika
1/4 tsp. cayenne
1/4 tsp. salt
10 chicken pieces




1. Combine flour and spices in small bowl. Make sure wings are defrosted and dry. Put wings in separate large bowl, coat with flour mixture, refrigerate 90 minutes. Place hot oil in skillet, cook wings 15 minutes. Remove and pat with paper towel. Place wings in large bowl and add hot sauce, toss.

[Helena Handbasket]

MMMMMMMMMMmmmmmmmmmmmmmmm Hooters
http://www.chrisandalex.de/blog/media/1/20060102-hooters.jpg