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Recipe Thread


Fatboy73

Fatboy73

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Hey! who has some great recipes to share. I love to cook, and have shared a recipe here before. If you have a good one, post it here. Bon Appetite! :)

I'll start out.

Here's my recipe for the ultimate turkey.

1 12-15 lb (thawed) turkey or just a turkey breast if you want.
1 cup of kosher salt.
1/2 cup of whit sugar.
2 large lemons cut in fours.
1 large yellow onion or two small.
1TBLSP peppercorns. Black are fine but if you have green, red or a melange that's even better.
5 Bay leaves
1 quart of water
Ice (at least 8 cups)

5 gallon stock pot
1 large roasting pan

Put water in stock pot, with salt, sugar, lemons, onions(peel on cut in half)peppercorns and bay leaves.
You are making a brine for your turkey, which in my opinion is the only way to go.
Let ingredients in pot come to a simmer on medium high heat and let simmer for 15 minutes.

While your brine is simmering, you can prep your turkey. First remove giblets, neck and gray packet if provided. Wash well with water, the outside and cavity of the bird. I my self prefer to cut the turkey into a 5 piece cut.
Wings off, legs and thighs separated from breast. If you don't know how to break a turkey down jut leave it whole
and you can stuff the cavity.

Once bird is prepped, take brine off of heat and add enough ice to bring the water lever to about half way up the pot. Stir until ice is dissolved and brine is cold. Take half of the brine out and hold in a container.
Carefully place turkey or turkey parts into the brine. Pour remaining brine over turkey until covered.
Cover pot and place in fridge or a cold area for a minimum of 8 hours and up to 24.

8-24 hours later:

Preheat oven to 300 degrees
Take turkey out of cold storage. Remove from brine and rinse well under cold water(to remove excess salt from the skin)
Place bird in roasting pan. If bird is whole, take lemons and onions from brine and stuff into cavity. If the bird is broken down into pieces just nestle the lemons and onions in between the pieces.
At this point I like to sprinkle the bird with some thyme and paprika before placing in oven.
put lid on roaster and place into oven, roasting for 6 to 8 hours(depending on if you like your turkey falling of off the bone or not)
You can baste every couple of hours for a golden brown skin and once cooking is done, take roaster from oven and let sit for a minimum of 20 minutes. this gives juice time to redistribute in the meat as the turkey cools a bit.
Carve up and enjoy!
 
peta62 said:
I get it, so fat boy does not mean you have anything to do with fatness, you just want to make all of us fat :-D
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HaHa! No, I definitely fall into the category of fat. I've had that online moniker for around 12 or 13 years, and have been varying degrees of fat throughout the whole period. I enjoy cooking and have done it professionally in the Army and a few local restaurants.
I also enjoy getting new recipes I might not have thought of, which is why I started this thread. :)
 
OK, I have problems to keep my eyes open, it is 1 a.m. and I had exhausting day, but I will think about some interesting recipe tomorrow :-)
 
I like that turkey recipe. It's different. I think I'll post my banana bread after work tomorrow. I make a lot because I always keep bananas around and when they get too many brown spots, into the freezer they go. Perfect for baking.

Hey dv8, where's the balut recipe?? :bustagut:
 
ibclare said:
I like that turkey recipe. It's different. I think I'll post my banana bread after work tomorrow. I make a lot because I always keep bananas around and when they get too many brown spots, into the freezer they go. Perfect for baking.

Hey dv8, where's the balut recipe?? :bustagut:
Click to expand...

Always glad to oblige... :twisted:

It's not your ordinary egg.... freshly-laid duck eggs. Wait approximately 17 to 21 days, at which point the duck embryos are almost fully grown. The blow by blow FUN PART....

How to Make Balut

1. Select eggs that are fit for incubation. Eggs should come from mated flocks, and be not more than five days old. They should have thick shells without any cracks.


2. Preheat the selected eggs under the sun for three to five hours.


3. Heat some unpolished rice in an iron cauldron or vat until it reaches a temperature of about 42 to 42.5 degrees C (107 to 108 degrees F).


4. Put 100 to 125 eggs into a large cloth made of either abaca (sinamay) or nylon.


5. Place a layer of heated rice at the bottom of a cylindrical bamboo incubator basket (45 cm in diameter and 60 cm deep and place a bag of eggs on the rice. Alternate the bags of eggs with the bags of heated rice. Eight bags of eggs will fit into the basket. Bamboo baskets can be arranged either in a single row along the wall of the balutan, or in double rows placed in the middle of the balutan. Rice hull is firmly tamped down between baskets as an insulator.


6. Turn the eggs at least two or three times a day .


7. Heat the rice in the morning and in the afternoon on cool days.


8. Candle the eggs on the 7th, 14th and 18th day to select infertile eggs; D1 (dead embryo on first candling) and D2 (dead embryo on second candling). The infertile eggs, both D1 and D2, are removed, hard-boiled, and sold as a snack.


9. Eggs containing a normal embryo candled on the 16th to 18th day should be hard boiled and sold as balut .



If you find the above complicated to suit your taste... lol... just grab 3 week old duck eggs warming under duck (remember to run for cover or duck will chase you like hell) and boil like you would a hard-boiled egg. :shocked:




​
 
ibclare said:
I like that turkey recipe. It's different. I think I'll post my banana bread after work tomorrow. I make a lot because I always keep bananas around and when they get too many brown spots, into the freezer they go. Perfect for baking.

Hey dv8, where's the balut recipe?? :bustagut:
Click to expand...

Mmmmmm Love me some banana bread! And I don't have a recipe either. Baking in general is my kryptonite, but I do have a better success rate with quick breads than yeast.

Dv8, I guess Balut falls into the don't knock it till you've tried it categories. Eggs are touch and go with me anyway and I don't think my wussified, American stomach would let try it. :)

Paul you know, my wife always takes pictures of the food I cook and sends them to her dad as sort of a "Yum! look what I'm having" thing. She wasn't home until after I had already took all of the meat from the bone.
I will have to post some of her food pictures though. :)
 
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peta62 said:
Fatboy73 but you are very good American since you do not throw turkey's skin away :thumbsup:
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Golden brown, crispy, turkey skin is a treat in my family. And what doesn't get eaten, gets frozen along with the Caracas to make soup stock later on. Some people might think my freezer a little creepy, as it's full of bones.(Beef, Pork, Poultry) Waste not want not. :)
 
I'm stuffed.... lol... from visiting a few friends' open house feast.

In celebration of Hari Raya ( Muslim New Year ), here's a mouth watering favorite of mine - Beef Rendang holds the no. 1 spot in CNN's 2011 World's Most delicious Foods.

Beef-Rendang1.jpg

BEEF RENDANG
[ Malay Spiced Coconut Beef ]

INGREDIENTS :

1½ lb stewing beef cubed
4 cups thick coconut milk
1 cup fresh coconut (meat), finely grated (Substitute: unsweetened desiccated coconut)
2 stalks lemongrass, slightly crushed (cut to fit in the wok or pan)
2-3 turmeric leaves (Substitute: kaffir lime leaves; or the zest of 1 lime)
3 tbsp vegetable oil
2 tsp sugar
salt and pepper
4-5 tbsp chili paste (or to your spicy hot preference)
1½-inch fresh ginger - peeled, sliced
1-inch galangal (a stronger ginger variety), peeled, sliced
1½inch fresh turmeric root - peeled, sliced
2 tsp coarse salt


Preparation :

Season beef with salt and pepper, marinate for at least 30 minutes.

Using a mortar , pestle or blender; grind galangal, ginger, turmeric root, chili paste and coarse salt into a spice paste.

In a dry heated pan, toast the finely grated coconut (meat) over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste.

Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often.

Add beef and slow boil for 10 minutes.

Add lemongrass stalk, turmeric leaves (or kaffir lime leaves; or lime zest), sugar and season with salt and pepper.

Reduce heat to low, uncovered, simmer for 1-1½ hrs; stir often with a spatula (be sure to 'scrape' the bottom of wok), add a little water if it starts to dry up too quickly.

Add the toasted coconut paste during the last 30 mins of cooking.

When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks
and turmeric leaves.

Garnish with chopped chili pepper and Tumeric stalks.

Serve with steamed rice.

ENJOY.
 
Locally, they use tough beef. I prefer tender stewing beef.

I failed to mention.... carabao beef is widely used here for their beef dishes. I've tried doing this using cow beef and you'll get a slightly different taste and texture.
 
Right, OK Vee, send me the carabao, the coconuts, and the machete and I'll hop right to it!

Actually that beef recipe does sound amazing. Can I cut the amount of coconut for my mate (... not for me; I love coconut, though I don't have them growing in my backyard like some lizards that I know) and still have a good dish?

BANANA BREAD; warning: this is not a health conscious recipe except for reduced sugar

This recipe is from the internet and I'm sorry I can't attribute it. I've been using it for awhile and make a few changes. It calls for all-purpose flour, not whole wheat and I have not tried whole wheat. If you want, substitute 1/2 cup of whole wheat, but I can't speak to any substitutions.

Ingredients:

4 over ripe bananas, preferably frozen. Thaw in warm water and squeeze out fruit and juice. Mash. I like to leave small chunks unmashed.

1/3 cup melted butter
1/2 cup sugar
1 egg, beaten
1 tsp vanilla (my hand always slips and I put in extra . . . )
1 tsp baking soda
pinch of salt
1 1/2 cups all-purpose flour

Preheat over to 350 F (175 C)

In a large mixing bowl, use a wooden spoon to mix the melted butter into the mashed bananas. An electric mixer is not needed for this recipe.

Mix in the sugar, eggs, and vanilla.

Combine the baking soda and salt, then sprinkle over the bananas and mix in.

Add flour last.

Pour batter into buttered (or otherwise oiled) 4x8 inch loaf pan. I use a 9X5 and the time works OK for a moist bread so you may want to check it if you use the smaller size.

Bake for an hour; cool on rack, then remove from pan. Then share, or your housemates will stop loving you.
 
Sounds delicious Clare. As for the wheat flour issue, my flour bin always contains a 50/50 mix of Durham whole wheat flour, and AP flour. I've used it on plenty of quick breads before and it turns out great. I love the texture, chew and nutty flavor that whole wheat gives, and the AP keeps it from getting too tough.
 
Fatboy73 said:
Sounds delicious Clare. As for the wheat flour issue, my flour bin always contains a 50/50 mix of Durham whole wheat flour, and AP flour. I've used it on plenty of quick breads before and it turns out great. I love the texture, chew and nutty flavor that whole wheat gives, and the AP keeps it from getting too tough.
Click to expand...

I have whole wheat flour (and other flours since I restrict my gluten consumption) so maybe I'll give it a try next time. This is such a moist recipe that it should adapt to the dryer WW easily.

Any interest in a raw chili recipe? (to balance my less healthy sugary one) It is very good and I have used it as a marinara sauce. It can be heated up and cooked if desired.
 
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