Real Men Eat Quiche, some even make it

Quiche is basically a pie shell filled with an egg custard. Once we under stand how basic and simple it can be, we can get creative. I think the most popular is the basic spinach and bacon quiche, anyone can fry some some bacon and toss some raw spinach into a pie shell and pour the custard over them. About the only thing left to be creative about is how much salt and pepper. The great thing about a quiche is its simplicity and rather forgiving custard. For those in a hurry, just use the frozen pie shells found in any mega mart. Once I made my first real pie crust, and it was a failure, I was hooked on doing it myself. No stinking pie crust was going to get the better of me. How do you fail at a pie crust, too much butter and when blind baked it all slid to the bottom of the pan, bummer. BUT, you can always put some cinnamon and sugar on top and tell the kids its desert. So here I am, going to make a quiche, but also thinking I might like a Mexican / SouthWestern version, and while I’m at it, how about a cornmeal crust, after all I am also thinking about a good Tamale. For those that haven’t worked with cornmeal, it doesn’t hold its shape, it’s soft like a muffin.
After some time on the Internet I decided to make this a deep dish quiche, adding to the cornmeal’s limitations. What I came up with was a dough of 80 percent cornmeal and 20 percent flour, add some egg and cheese and it should hold its shape and not crumble. Yet still be cornmeal.
Cornmeal Crust: For one 9 inch spring-form pan
  • 2 1/2 cups yellow cornmeal
  • 3/4 cup all purpose flour
  • 6 to 8 ounces Cheddar Cheese, grated (about 1 to 1 1/2 cups)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup reduced fat (2%) milk
  • 3 tablespoons olive oil
I oiled and parchment papered the spring pan sides to help release and keep the crust together after baking and cooling. Use the 2/3’s of the crust mixture to build the sides and after it’s basically in place, use the remaining 1/3 portion for the bottom of the pan. I used parchment paper in addition to oil on the sides because if the cornmeal stuck to the pan sides, I would pull the cornmeal away from the filling. Just being safer than sorrier.since I still didn’t know how firm the crust would be.  As it turned out, the parchment paper adhered to the cornmeal and had to be pealed off.  As thick as the crust was though, a paring knife slid between the cornmeal and metal would have probably worked. Since I would prefer a thinner crust next time, I will stick with the  parchment paper. I like to use the outside of a measuring cup to shape and smooth the inside. Different sized of cups will determine the top to bottom radius of the crust. Now blind bake the crust for 15 to 20 minutes or it starts to brown in a preheated 400 degree oven, remove from oven and set aside. Chipotle Chicken Filling: Custard
  • large eggs
  • cups plain fat-free Greek yogurt
  • cup milk
  • teaspoon ground cumin
  • teaspoon chili powder
Chicken Chipolte
  • 1/2 teaspoon salt
  • tablespoon ground chipotle chili pepper
  • 2 to 3 boneless chicken breast,cut into 1/2 inch pieces 
  • cups Mexican mix shredded cheese
  • 1 can whole chiles
  • 1 can chopped chiles
Note: Chili powder and chipolte Chile powder is not the same. Chipolte is a smoked hot pepper, found in the Mexican spice section as whole chiles Cook chicken with chipotle chili powder until tender, season to taste. Combine yogurt, milk, cumin, chili powder and eggs and blend together. Layer your grated cheese, green chilies and chicken. 2 to 3 layers each. Pour custard over layered chicken and cheese, bake in a 325 degree oven for an hour.   Mix a couple of tablespoons of tomato paste with a southwestern seasoning of your choice, I used a variation of Emeril’s southwestern rub. After an hour in the oven spread a thing layer of paste and rub on top of the quiche. Return to oven for another 30 plus minutes. When internal temp reaches 160-165 degrees, remove from oven and let rest at least 40 minutes.   Even with waxed paper and spray the cornmeal crust may still stick. I have to strip paper off the quiche sides after the spring-form sides had been removed, I also used a thin slicer to slide between the crust and bottom of the spring form so the over sized quiche did not split. Cut into wedges and serve. My preference is to make quiche a day ahead of time, refrigerate and then reheat and serve. Firmer shape and a better melding of flavors. After the fact:  The chicken and chipolte flavors where very mild, yet distinct. A winner in our opinion. The crust came out nice and firm with a great flavor.  Just what I wanted to accomplish and now knowing this I would build the next version with a thinner crust. I would roll out the crust, between sheets of plastic wrap if necessary and piece into the spring-form. Easy to do, use spring-form bottom and sit on top of crust and trim around. The press edged inwards a bit and attach the spring side with waxed paper already oiled in place. Place trimmed strips of crust onto the sides and press to stick. Then take the surplus crust, roll out like a 1/4 inch rope and with an egg wash, press into the bottom seam between sides and bottom. This will provide a thinner and more aesthetic crust when the pie is sliced. I would also serve with a salsa served on the side.
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Wonderful Curry from Jamaica

The weather is getting cooler, and comfort food is most definitely on the horizon. Business also slows down this time of the year and I find I have more time on my hands then I care for.  I also find it difficult to cook for two, as I had too many years of cooking for a family. I am not one for leftovers, so the portions get bigger and bigger. So what can we do to keep fall and winter from becoming blimp season? Cook? Yes, cook. But let’s start by getting a bit more creative. You may wonder how being creative helps to keep the portions under control. Well, I may not like it so I really don’t want a week’s worth in the refrigerator.So, how about if we make something that onlytakesminutes to prepare. Now back to cooler weather and comfort food. I wanted Shrimp Curry, really what I wanted is the shrimp curry my father made in the 50’s and 60’s that seemed so worldly to a young boy. Yellow curry, that stuff from the spice isle.  On second thought, I can do better than that. Okay, lets make Shrimp Curry, but kick it up a notch. Most curry dishes are a breeze to make, really nothing to them and can be made in the time it takes to cook the rice. So how are we going to kick it up? Lets start by deciding what part of the world we are going to be dining, that will tell us more about our curry mix, How about Jamaica? Okay, that means a curry with a bite to it.
If you want really good curry, never go to the spice isle for a bottle of Shillings or McCormick’s curry. Get your Masala box out and start mixing, after all, all kitchens have a Masala box, don’t they? For those that are shaking their heads, wondering just what am I talking about.  Indian cooks have a spice box; this is either a large metal tin or carved wooded box filled with more tins or boxes filled with the individual spices used to build curries or masalas.
Curry is not a spice, but a blend of spices. We think of curry as being from India but native curry dishes can be found through the Caribbean, African coast, India and just about where ever ancient travelers and tradesmen ventured to in centuries gone by. At one time it was spice that was the universal currency, not gold and baubles. Well, maybe some silk as well. Back to dinner, there was shrimp in the freezer, some jasmine rice in the pantry and a door full of spices. A little later, after cruising the Internet I came up with a Jamaican Curry recipe that sounded good, all I was missing was some Fenugreek seeds. Darn, how could I not have had Fenugreek on hand, I’m sure you do. So my recipe from the net looked good, made it, and then started adjusting the spices till I got what appealed to me.
  • 2 teaspoons dry yellow mustard seeds
  • 3 teaspoons ground fenugreek seeds
  • 2 tablespoons ground turmeric
  • 1 tablespoon ground coriander seeds
  • 1 Tablespoon cumin seeds
  • 2 teaspoons All spice
  • 1/2 teaspoon mace
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons white pepper
  • 1/4 teaspoon clove
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon  cayenne pepper
Combine all and grind in your spare coffee grinder. Yum. And its more than the 2 1/2 tablespoons I will be using. Now another spice tin, this one labeled Jamaican Curry, home made. Now for the dish itself.
  • 1 1/2 pound cleaned, shelled large shrimp
  • 1 can of coconut milk
  • 1 small onion finely diced
  • 2 tablespoons of tomato paste
  • 1 small red bell pepper finely diced
  • 2 tablespoons of your home made curry powder.
  • 2 to 3 cloves garlic finely diced
  • 2 tablespoons olive oil
Heat olive oil and add onions and garlic along with the curry powder.  Saute till the onion and garlic are translucent and have lost most of the water. Add the coconut milk, tomato paste and simmer mixture for 5 to 7 minutes, add stock or water till you have the liquid consistency desired. I prefer a thicker sauce if serving with rice, thinner is for when eating a soup or stew. Now add the shrimp and red bell pepper, and cook at a simmer another 5 minutes or until the shrimp is as you prefer, and do a quick final seasoning. I never mentioned salt as I don’t think this dish needs any salt added to it.
Serve over rice, or add rice on top. Both ways taste the same, just a different presentation, Enjoy. I would pair this dish with a nice beer or light ale.  
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I say Knockwurst, you say Knackwurst

Or, this could have been called a sausage of two cities. In America we have regional areas that where settled by different ethnic groups.  For instance, you have the Cajuns and the Creoles, simplified into country folk and city folk.  Of course there is much more to it than that, but hopefully you get my drift. But no matter how you may wish to compare our regions, their history only goes back a couple of hundred years. We may have had our Civil war but that didn’t significantly alter the ethnic background of the local residents. This can’t said about Europe. Since this is about German sausage you need to realize that the German Empire is very old and has included many diverse cultures.  Parts of France and Spain to the South and West, Czechoslovakia and parts of Western Russia were part of the Bavarian States. It took WW I and WW II to define what what we now think of as Germany.
So when I say Knockwurst and you say Knackwurst, we may be talking about the same sausage. Each region made sausage, but there may have been a shortage of spice group A in region 1 so the same sausage took on a different flavor.  When you remember that spices where a commodity greater than coinage you can better understand how flavors and techniques moved about. And who can eat a coin? The flavors evolved back and forth across Europe but not always the ingredients.  Confused?   A bag of cinnamon is easier to transport that a sack of turnips, and less perishable. So while looking for recipes to make these two sausages I settled on a Knockwurst version, but to tell the truth, the same sausage could be called Knackwurst 100 miles away. The recipes I used as my starting ground came from the cookbook Great Sausage Recipes and Meat Curing” Book by Rytek Kutas.  It doesn’t matter which cookbook you select, or if you find recipes on the Internet.  Just don’t use the prepackaged packets of chemicals sold by’ Hunter supply outlets’.  Mix your own spices. Our knockwurst called for veal.  Veal is hard to find and expensive. It is also out of favor by a population that thinks it has been raised inhumanly.  So, let’s not talk about Chicken. To find a substitute for veal the best suggestions I found was to get extra lean pork, cut it up and soak in whole milk for a day or two.  Chicken could also have been used but then the sausage would have to be cooked to a higher temperature.
After all the meat had been ground and then weighed, it was divided into the different sausages that would be made. The only difference was the percentage of ‘Veal’ used.
Then the spices, dried milk, protein powder, etc as added and mixed in.
The knockwurst raw sausage stuffing was then bagged, tagged and put in the refrigerator to be stuffed another day. This was because the sausage was warming up and I had three more flavors to make.

Stuffing, cooking and smoking our sausage is here.

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Sausage Stuffing Day, a day to remember

So here is all this sausage mix in the refrigerator and I am starting to dread forcing all through the Kitchenaid meat grinder and out the sausage tube.  It’s Friday afternoon and I have a job to do.  No, a real job that pays the bills.  So I decide to stop by Cabelas on the way home. There is a sausage stuffer in Portland on Craigslist by the Sausage Maker but I don’t want to drive downtown on maybe a lark.
I should have. Now there isn’t anything wrong with the Cabelas machine.  It’s quite nice actually, but if I had gone down town I wouldn’t have bought the collagen casings and used what I already had, real hog casings. I have to say after using the collagen casings, never again. The Collagen casings where supposed to hold 50 pounds of meat, mine where gone in 20 pounds. They also tore, split and ruptured in ways I have never had hog casings do. Also the Sausage Maker was a newer design and on Sunday when we finally got everything together two of the stuffing tubes where stuck together.   I had to do the round-trip thing delaying our day. Maybe the Craigslist one would have worked out of the box (they said ‘new in box’) Back to stuffing.  The stuffer should be mounted, but to what?   Drill holes in my island or counter.  I think not.  We settled on using the potting table.  We washed it off of course with a work slab of new wood on top of it.  We also had it set up on the patio so we had our little gas fire going for heat and ambiance.
After learning from our casing mistake, we ended up with 25 pounds of 4 different sausages.  If we had cooked and not smoked some of the Bratwurst and Knockwurst we would have had even more variety. After all this whole adventure was to get some good German Sausage.  See, there is even a can of German Beer on the table. In hindsight I should have had a roll of kitchen twine on hand and tied the links. The twine could have been removed after cooking and/or smoking. Smoking was the next step for the Brat and Knock Wurst, I have three different smokers and feel the Smokey Hollow upright unit would be best for this.  The Green Mount Pellet smoker/grill had difficulty maintaining an even heat when set to it’s lowest range of 150 degrees.
I believe it is better to hang the sausage in a vertical smoker if possible.
But the sausage would have to be hung in the Smokey Hollow instead of layered on racks. That’s where the kitchen twine would have come in handy. I was very unhappy with the Smokey Hollow at first.   It is a closed system so the smoke doesn’t leave.  It just builds up and will eventually over smoke, and over smoking is bitter. I installed a damper so I could have better control. There is a difference between a heavy smoke and smoking for to long. But at the end of the day we had 25 pounds of sausage that will enjoyed for a long time unless family begs it off of us, or we force it upon them.
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Bockwurst, Weisswurst, the great White Sausage

These two sausages follow the same story of Knack and Knock. They are almost the same and sometimes called by the others name.  We made both and I will show both recipes here.
Spices mixed into the meat mixture
Spices etc, mixed then added to the meat mixture


Bill’s notes: I will only make 5 lbs of Bockwurst so all ingredients will be cut in half.  Since all the sausage recipes will be made on the same day, it will be easy to combine and then divide the eggs. Ingredients for 10 Lbs. 2 cups of whole milk 5 b. Salt 2 Lb. powdered dextrose 1 Tb. Mace 1 Tb. Ground celery 4 Tb. Onion powder 1 Tb. Ground white pepper 6 pcs. fresh chopped chives or green onions 6 pcs. Chopped parsley 1 piece grated lemon peel 3 fresh whole eggs 3 lbs. boneless veal 5 lbs. lean pork shoulder 2 lbs. pork trimmings GRINDING Grind all the meat through a 1/4″ grinder plate, adding all the ingredients, and mix. Place in food processor and emulsify. STUFFING AND COOKING Bockwurst is stuffed into a 24-26 mm sheep casing and made in links 4-6 inches long, then hung on clean smokes-ticks. (Do not use a smokestick that can stain the casings, as bockwurst is a white sausage.) Sausage should be placed into the cooker or water and cooked until the internal temperature reaches 152° F. (Be sure the water temperature is not above 165° F). Place cooked sausage under cold shower for about 10 minutes to reduce internal temperature to 100° F and remove to cooler overnight. This sausage also can be frozen and cooked as it is needed. Bockwurst also is made as a very fine-textured sausage (emulsified) in the Western New York area. It is very popular at Easter time and also goes under the name of “white hot dogs”.
Water bath cooked with my Joule Souse Vide


Ingredients for 10 Lbs. 5 lbs. veal 5 lbs. lean pork butts 1/2 cup non-fat dry milk 4 Tb. salt 1/2 cup soy protein concentrate 1 tsp. onion powder 1 tsp. dry parsley 4 Tb. ground mustard seed 1 Tb. ground white pepper 1 tsp. ground celery seeds 1 tsp. mace 3 Tb. powdered dextrose 4 cups ice water Grind meat through a 1/4″ or 3/8″ grinder plate. Add all the ingredients except the water and mix thoroughly until evenly distributed. Do not pack soy protein concentrate when measuring. Then place the meat in the food processor, adding water as you go, to help emulsify the meat. Stuff into a 32-35 mm hog casing and make into 5″ to 6″ links. Place into 160° F water and cook until an internal temperature of 150° F is attained. Then shower the sausage with cool water until the internal temperature falls to 75° F. Place in cooler overnight before using. After the casing had been filled and twisted I needed to cook them in a water bath. Since already had a souse vide that will maintain a water temp +- 1.2 degree I opted for that route.
It’s here that I watched all the links untwist and casing get ugly, but you should remove the casing from both of these sausages before serving.
Finishing up on a bed of sliced potatoes, onions and mushrooms, Francene is not a sauerkraut fan.
Of the two, we prefer the Bockwurst.  The Weisswurst has less flavor and more of a dry hamburger texture.  I wouldn’t throw it out though. It’s still good eats.
Don’t forget the hot, sweet mustard.
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The Great Brat. No, not our child, the Sausage

Bratwurst, glorious bratwurst. The term has been used to label many different sausages.  Technically it is a sausage made from fresh pork or veal, or both. But for my purposes, it is that great linked sausage served by the Sausage Kitchen in Regensburg Germany.  And to be served over a bed of caramelized onions and Sauerkraut .
Bratwurst may be linked or roped, it can be frozen raw, it can be pre-cooked (generally in a hot water bat) or it may be smoked.  I like my Bratwurst well seasoned, spicy and tangy. The spices will include mace, cinnamon & nutmeg to name a few. The recipe I used  can be found here.  We graduated to a sausage stuffer instead of the Kitchenaid mixer. If you are going to make links, we found hog casing to work better. We were going to prepare 5 pounds smoked and 5 pounds pre-cooked, BUT I got carried away and smoked it all….YUM.
I guess I will just have to make another batch 🙂
One Bratwurt, one knockwurst and one Bockwurst sitting on sauerkraut and onions.
It’s difficult for it to get any better than this.   Oh yeah, add Mustard.
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Why you should make your own sausage

I enjoy a good sausage; one with personality. It was about 20 years ago I started on a creative cooking adventure.   I added Paella, Gumbo, Jambalaya and even dishes that where about the sausage it self. I would read these recipes for inspiration & then head off to the mega mart for the ingredients. It’s here that the spice rack evolved (that and Alton Brown).  It was where I learned to dump last years paprika and replenish the can  with fresh.
So off I would go.  Where is the Andouille?   Where is the Chorizo?  If you can’t find it, use  smoked Garlic-ed sausage. That sure sounded vague. Speaking of Chorizo, there is a Spanish-Portuguese version and the Mexican version. They are not the same. I was getting frustrated.  I wanted to make these dishes and have them taste authentic.  No matter how good they turned out, I always felt a bit cheated. Cheated by America’s sausage makers. Here is where I started loving the idea of making my own sausage.  Homemade, ethnic sausage.  Not the stuff from the mega mart.  Not the same packaged links with different names that all taste the same.
What you put into it, is what you get
I have voiced my number one argument to make your own, the spices vs the chemical list, and second which could also be number one, the fat content. In the United states, any meat mixture containing over 30% fat can not be labeled sausage.  Keep this in mind when picking up a of hot dogs that conveniently does not say sausage on the label.

Make the sausage yourself and you control what goes into it.

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Wonderful Sausage, a dying art

Sausage, where would civilization be without sausage?  A poorer place indeed. I would say 99.9% of those reading this blog have never had to do with limited or no refrigeration.  I can’t find the picture of Skip and I standing next to the Ice Truck, but do have one that shows Mom getting milk from the Milk Truck.

The first refrigerator I can remember had a freezer about the size of a gallon milk container on its side. If you ever put anything into it, it stayed until the next global warming because it soon became iced in.

So, back to sausage. Man didn’t have a way to store fresh meat for very long so people found that cooked meat and salted meat would last much longer. They also convinced themselves aged meat became a delicacy. So man learned how to make sausage, chop the meat up, add salt and other seasonings. Then smoke it if you wanted to store the meat for the season.

Today, we generally do not make our own sausage, it comes from the mega mart, air sealed in plastic and containing an ingredient list that I can’t pronounce. The list containing everything but flavor.

The art of sausage making has all but disappeared for most of us. If you’re a hunter, then you will either have your game made into sausage for you or learn to do it yourself.  Even then you are missing out on the real treat, flavor.

The local game processor more than likely buys and then adds seasoning and preserving packets containing all the ingredients mentioned earlier.

I always used the stuffing tube on my Kitchen Aid meat grinder but with 25 pounds of ground meat looking at me, I decided to buy a 5 lb sausage stuffer from Cabelas, 12 miles away, so I didn’t have to wait for Amazon to have it delivered.

While shopping, I noticed a 10 to 12 foot section of wall with hundreds of little boxes with titles like, Cajun Andouille, Bratwurst etc, all with an ingredient list of chemicals that I can’t pronounce and a seasoning list that consists of ‘seasoning added’.

This is the reason why I called sausage making a dying art. Not the grinding and stuffing, but the chemical packets instead of spices.

Read a recipe instead of opening a package of chemicals.

I have mentioned that I use a cookbook of sausages.  I believe it’s a great starting place and there are hours of just enjoyable reading as well. “Great Sausage Recipes and Meat Curing” Book by Rytek Kutas.

This isn’t the only sausage cookbook.  There are many excellent ones available. But if you’re going to make your own sausage, then start with a cookbook, not a box of ingredients.  Also make sure you read the recipes a couple of times before embarking. Mistakes have been made and with a little investigation, can be avoided.

We make Andouille and use a Food Network recipe from Emeril Lagasse. We love it, but the first batch was horribly over seasoned, we re read the recipe.  The mistake is in the list of ingredients. They said.

  • ingredient
  • ingredient
  • ingredient
  • ingredient
  • ½ cup Emerils Cajun Seasoning
  • ingredient
  • ingredient
  • ingredient
  • ingredient

They should have said.

    • ingredient
    • ingredient
    • ingredient
    • ingredient
    • ingredient
    • ingredient
    • ingredient
    • ingredient


  • ½ cup Emerils Cajun Seasoning

Second, third, and fourth batches turned out fantastic.

Casings to use: We have always used natural 32-36 mm hog casing. While purchasing the 5lb stuffer I talked myself into using the artificial casings. Big mistake. Others may swear by them, but to me they are just junk. They may work well with high end equipment making a continuous link or equipment that automatically squeezes and cauterizes the casing into links. But if you’re going to twist your own links, then stay away from this stuff, as it splits, tears and just doesn’t want to be handled after the stuffing.

And to make matters worse, the package said they would hold 50 pounds of meat, and mine were gone at the 20 pound mark and when compared to real hog casing, they are very expensive.

On twisting, if you’re going to smoke your sausage you can not twist into links and then hang, they will unwind. You must either smoke the links on racks or cook them on racks. Some sausage is water cooked, twisted links will unwind when floating in a hot water bath. I know.

If you want to hang your sausage, after all we always see sausage hanging, then I suggest you get a hand crimper and use sausage staples. After the smoking and removal from the smoker, you may cut off the metal clips.

I became so frustrated trying to spin sausage in and then out (sounds strange, but you spin link 1 up and away from you, link to 2 back and down towards you, repeat sequence for 3 and 4, etc.) it creates nice links only to have all that work undone during smoking or precooking. I  searched YouTube to see how that store bought stuff looks so perfect. Prefect making sausage machines was the answer, machines that cost as much as a car does.

At least now I don’t have to feel apologetic when someone sees my home-made sausage.

I will also have a Smoker Primer posted in the near future. I have 3 different smokers and although they all will smoke the protein, they each work quite differently.

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Roast it, Smoke it, or Deep Fry it, a Thanksgiving Turkey Dilemma

  • Roast Turkey
  • Smoked Turkey
  • Deep Fried Turkey
  • Or, maybe a combo?

Thanksgiving is on the way, the trees are changing color, the weather is cooler, and we are already starting to think about the holidays. No, we aren’t buying Christmas ornaments or hanging lights yet, but we know what’s coming.

I have seen many Thanksgivings come and go, some with family, some alone, but always with the thought of turkey. I have probably cooked turkey just about any way possible, I have roasted them, stuffed them, smoked them, deep fried them with and without being stuffed with mote fowl. I have removed the entire carcass (except leg, thigh, and wing bones) double stuffed, and reshaped and roasted, but that’s another story.

But when all is said and done, my favorite bird is one that has been smoked and deep fried.

If you have ever deep fried a turkey you know the most dangerous part is placing the bird into the hot oil as then you can create boil-overs, and minor to major liquid explosions, thus burning the house down to name a few.

My way eliminates or at least reduces these concerns tremendously. Why, because you work with a dry turkey.

To start with, you must first brine the bird. Brining is the act of soaking the meat in a sugar and salt water solution overnight. This will not make the bird salty or sweet, it will just enable the meat to encapsulate the moisture so you don’t dine on dry, tasteless turkey, you know, that stuff we used to eat at Thanksgiving.

The brine is simply one cup of iodine-less salt, one cup of sugar, and enough water to cover the bird.

It’s cooking day, more than likely Thanksgiving day itself. It should be noted that this can be done a day or two ahead of time and just reheat the bird before serving. You will still have a moist bird.

Remove the bird from the brine and allow to drip dry for a minute. Then season the outside and cavity, and place the turkey in a heavy-smoked smoker for 20 to 30 minutes.

The deep frying will destroy the flavor of pepper and aromatics; that is why you add them during the smoke, to allow for a little penetration. We don’t want the turkey to smoke for very long, we are not cooking it, we are adding a flavor layer, and we are thoroughly drying the bird’s surface.

Now move the bird from the smoker to the hot oil, still lower the bird slowly and carefully. I once had a mild boil-over while the deep fryer was set up in the street, and that oil stain lasted a year or two

You will notice from the pictures that there is almost no bubbling of oil as the bird is lowered into the oil. BUT, that lack of surface water /moisture is still a presumption.

The rule of thumb is to fry the turkey for 3 to 3 1/2 minutes per pound, I go more towards the 3 minute per pound myself, but then I don’t buy the biggest bird I can find.

Remove the bird from the oil, and if possible hang above the post to allow all of the oil to drain from the bird.

Let rest, carve, and enjoy the praise for a job well done.


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Where oh where have all the good shows gone.

Where have all the shows gone and where did all the reality shows come from? After all, the first where real and latter, not so much.

Maybe I have always been a foodie.  It seems that I have always stopped channel surfing when I came a cross a food show.  Graham Kerr, the Galloping Gourmet. He was a real kick, especially the size b onion. Then he stopped drinking. Oh well.

Who can ever forget Julia Child.  Such fun and we even learned something. To bad she bled out on Saturday Night Live.

The Iron Chef, Japan of course. I never learned how to do anything other than drive a spike through a live Eels head and filet it.  So much fun. Of course, sea urchin and fish brains never appealed to me, but I loved that program.

Then we had to make an American version of it. Just like the Magnificent Seven, the Last Man Standing, Outrage etc. Good, but not the same.

Later we had greats like Emeril Live and Barefoot Contessa. Jamie Oliver cooking in a 6 foot square London Flat, the kitchen was even smaller.

Jamie does have a YouTube show where he creates dishes with only 5 ingredients.  A must watch.

Ming Tsai's East meets West.  Talk about a small kitchen, I seem to recall he used a portable station the size of a camp stove and table. But I loved the ceramic knife he used. Or Tyler Florence showing up to show some frustrated house wife how to cook eggs.  Food 911.

Bobby Flay can cook, whether you like him or not. My favorite show of his was Thowdown! with Bobby Flay. I loved it because he lost. No, I don't wish Booby ill.   I just believe that show proves what this site is all about.

Bobby would create his Signature version of whatever, say Cioppino.  He was cooking against a San Francisco Chef that made his name making authentic Cioppino.   Well no wonder Bobby Lost.  You just can't beat the real deal by adding chilis from New Mexico.

Now, to the present. I don't think there is much worth watching anymore.

Anthony Bourdain didn't teach us to cook, but his show was fun to watch. Too bad he left us.

I really don't enjoy elimination reality shows (except for one). They all are talented Chefs creating stuff I could never duplicate and recipes that will never be shared, then they are kicked off the show.

That one elimination Reality show. Well that’s just the best show out there. It’s the one that inspires me, amazes me and entertains me.  Then they don’t eliminate someone for 3 shows, I scream foul.  When they do eliminate someone because they didn’t work well with another contestant, I scream foul.

Because they could still cook circles around the remaining CHEFS.   Yes, Chefs in uppercase.

I have never seen such talent as when I watch Gordon Ramsey’s MasterChef JUNIOR.  Darn,  those 8 to 12 years old’s sure can cook. That’s inspiring.

Leave a comment, share you views on today’s cooking shows.  What do you like and what don’t you like. Who knows, we may start watching it as well. Or even better, Food Network will read the comments.

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