Category: meat

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Roast Turkey

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Roast Turkey
Ingredients
  1. One Whole Turkey
  2. sage & thyme
  3. celery, onion, carrots
  4. butter
  5. 1/2 cup water
Instructions
  1. clean turkey, inside and out.
  2. stuff with herbs, onion, celery, carrots
  3. butter the outside
  4. preheat oven to 500
  5. Place turkey in roasting pan with water, cook uncovered 20 to 40 minutes or until brown. Rotate & reposition often. Watch it carefully. This will start the outside cooking and help make the turkey skin brown and crispy when finished. Expect some sizzling but don't let it get too brown.
  6. Turn down oven to 325.
  7. Cover and cook for an additional time (see chart below for estimates) until temperature reaches 155 breast or 160 thigh. It's easy to miss the target temperature and over cook it but the good news is I've gone as much as 10 degrees over and it's still amazingly tender and juicy.
  8. Remove lid, broil at 500 until nicely brown. Rotate and reposition often while watching it constantly. Can place tin foil over areas that get brown first to ensure bird is evenly browned.
  9. Temperature should be 160/165 by now.
  10. Remove from oven and let sit for 15 minutes before carving (see notes for tips on covering vs not covering. Temperature will reach 165/170 while cooling. This is the minimum for organic or farm fresh turkey, otherwise you might shoot for 170/175 if you are nervous about bacteria in a grocery store turkey.
Notes
  1. Covering the turkey with tin foil will keep it extra juicy while uncovered will keep the skin crispy.
  2. total cooking time inculding pre-browning and roasting.
  3. These are estimates, go by the temperature not the time.
  4. 12-14 lbs cook 2 3/4 to 3 1/4 hours
  5. 15-16 lbs cook 3 1/4 to 3 1/2 hours
  6. 17-20 lbs cook 3 1/2 to 4 hours
  7. 21-22 lbs cook 4 1/4 to 4 1/2 hours
  8. 23-24 lbs cook 4 1/2 to 4 3/4 hours
  9. Estimate 1.5 pounds per person with no leftovers.
  10. 2019 I'm going with 3 lbs * 6 people = 18 lbs
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Ground Beef “Wellington”

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Ground Beef "Wellington"
Ingredients
  1. 1 Tbs. Olive Oil
  2. 1 lb. ground beef or turkey
  3. 2 Tbs. bread crumbs
  4. 1 Egg
  5. 1 tsp. ground cayenne pepper
  6. 1 tsp. salt
  7. ¼ Tbs. ground black pepper
  8. 1 tsp. crushed red pepper flakes
  9. 1 tsp. fresh chopped parsley
  10. ½ Cup: white onion
  11. 4 large cloves Garlic (minced)
  12. ¼ Tbs. celery seed
  13. 1 package Crescent Rolls
  14. ¼ cup melted butter with Garlic powder
Instructions
  1. Preheat oven to 350oF. Lightly grease a baking sheet
  2. Heat olive oil in a skillet over medium heat. Stir in onion, garlic. Cook and stir until the onion and garlic has softened and turned translucent, about 5 minutes. Stir in red pepper flakes, celery seed. Meanwhile, beat the egg in a bowl, add to ground beef. Also mix in bread crumbs, parsley, salt, pepper, cayenne pepper, cooked vegetable mixture. Stir the mixture until well combined.
  3. Separate the crescent rolls into 4 squares, sealing all seams. Divide the meat mixture among the crescent roll squares, and then wrap the dough around the meat, ensuring all seams are closed. Place seam – side down onto the prepared baking sheet and brush melted garlic butter over the pastries.
  4. Bake in the preheated oven until the pastry has turned golden – brown, and the center of the pastries register 1600F on a kitchen thermometer, about 30 to 40 minutes. Roughly 15 minutes through baking apply another coating of melted garlic butter to pastries and allow to finish baking. Slice in half and enjoy. You can apply leftover melted garlic butter to pastries after slicing, IF DESIRED.
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Chicken and Dumplings – 4 meals in one

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Chicken and Dumplings - 4 meals in one
Ingredients
  1. whole chickens
  2. potatoes
  3. onions
  4. celery
  5. carrots
  6. Dumplings
  7. 1 cup all purpose flour
  8. 1 1/2 teaspoons baking powder
  9. 1/4 teaspoon salt
  10. 1/4 cup schmaltz
  11. 1/2 cup heavy creme
  12. 2 tablespoons chopped fresh Italian parsley
  13. Also look at our buttermilk dumpling recipe, using buttermilk and eggs.
Instructions
  1. Bake chickens unstuffed, eat them as meal #1.
  2. pick remaining chicken, save meat in refrigerator.
  3. put chicken bones in a big pot with some salt, boil lightly for 1 hour
  4. remove the bones and strain the broth. When the broth separates, save the schmaltz (chicken fat) for the dumplings.
  5. add potatoes to broth, boil lightly for 20 minutes
  6. add onions, celery, and carrots and boil lightly 15 minutes
  7. add chicken meat and boil lightly 5 minutes.
  8. eat the soup as meal #2.
  9. scoop out mostly the solid soup material and place in a broiler. Make sure it is just covered by liquid. Freeze the rest of the soup for another day meal #4.
  10. bake for 30 minutes at 450F.
  11. mix up all the dumpling ingredients.
  12. add the dumpling mixture and bake another 20 minutes.
  13. serve hot meal #3
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Stuffed Peppers

Stuffed Pappers
Ingredients
  1. 12 medium green peppers
  2. 2 lbs ground beef
  3. 4 cups white rice
  4. 5 medium tomatoes or 2 large cans whole tomatoes
Instructions
  1. Cook the rice.
  2. Simmer the tomatoes over low heat for about 30 minutes. When finished mash them with a potato masher.
  3. Brown the ground beef.
  4. Allow all ingredients to cool.
  5. Cut the tops off of the green peppers. Remove the seeds and groom the tops.
  6. Fold the ground beef, rice, and 2/3 of the tomatoes together.
  7. Stuff the green peppers with the mixture, sprinkle with tomatoes. Place the top of the pepper back on top.
  8. Place in a tin baking pan. Cover with tin foil.
  9. Bake for 45 minutes at 350 degrees. Serve hot.
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Grilled Leg of Lamb

Grilled Leg of Lamb
Rub
  1. 1 1/2 garlic bulbs
  2. 1 tsp salt
  3. 1 tsp black pepper
  4. 1 Tbs safflower oil
  5. 1 large orange
  6. 1/8 cup fresh thyme
  7. 1/4 cup fresh rosemary
Lamb
  1. 1 (6 1/2- to 7-lb) bone-in leg of lamb, trimmed of all but a layer of fat
Instructions
  1. Peerl orange. Save orange peels. Add orange plus all rub ingredients to food processor a blend. Rub rub all over the lamb. Put lamb and orange peels in a plasic bag at room temberature for 4 hours.
  2. Prepare grill for indirect-heat cooking over medium-hot charcoal.
  3. Grill lamb over area with no coals without turning, until thermometer inserted into thickest part of roast (almost to the bone but not touching it) registers 125u00b0F for medium-rare, 1 to 1 1/2 hours (temperatures in thinner parts of leg may register up to 160u00b0F). To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 20 minutes. Optional: add cherry smoking wood chips while grilling.
  4. Let lamb stand on a cutting board, uncovered, 10 minutes.
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Stuffed Cabbage

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Stuffed Cabbage
Ingredients
  1. 1 medium head of cabbage
  2. 2 lbs ground beef
  3. 4 cups white rice
  4. 5 medium tomatoes or 2 large cans whole tomatoes
Instructions
  1. Cook the rice.
  2. Simmer the tomatoes over low heat for about 30 minutes. When finished mash them with a potato masher.
  3. Using a large pot, boil the cabbage head in 2 inches of water for about 5 minutes. Let cool, then separate the leaves carefully trying not to rip them.
  4. Brown the ground beef.
  5. Allow all ingredients to cool.
  6. Fold the ground beef, rice, and 1/2 the tomatoes together.
  7. Use about 1/4 cup of mixture in each cabbage leaf, wrap the leaf around the mixture. Place in a tin baking pan. Sprinkle remaining tomatoes over the cabbage rolls.
  8. Will make about 4 small baking pans of stuffed cabbage rolls, can be frozen.
  9. Bake thawed cabbage rolls for 45 minutes at 350 degrees. Serve hot.
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