Archive for December, 2010
1 bag of plain pork rinds, slightly crushed (or use regular pieces of bread)
1 egg beaten
1/2 can chicken broth
1/2 cup onion diced
2-3 stalks of celery, diced
sage to taste, about 1 tsp or more
2-4 tbsp butter
2 tbsp dried parsley
Cook the onions and celery in butter. Cool a bit and add sage. Toss this with the egg and add to the pork rinds. Add up to 1/2 can of broth, to desired consistancy. (I use it all, it will be absorbed)
Bake as for regular stuffing, in a casserole or in the bird.
10 lbs betteraves
6 tasses (1.5 L) vinaigre blanc
2 tasses (500 ml) eau
4 tasses (1 L) cassonade, légèrement tassée
1 pincée clou de girofle, moulu
Couper les feuilles des betteraves, ne pas éplucher. Placer les betteraves entières dans une casserole et couvrir d’eau. Porter à ébullition. Réduire le feu à moyen-doux et laisser cuire couvert pendant 45 à 60 minutes ou jusqu’à ce que les betteraves soient faciles à piquer à l’aide d’une fourchette. Les retirer du feu et les rincer à l’eau froide. Entre-temps, stériliser assez de pots et couvercles pour contenir 16 tasses (4L). À l’aide des doigts, frotter légèrement les betteraves pour retirer la pelure. Couper les betteraves en tranches ou en quartiers et les placer dans les pots stérilisés. Dans une grande casserole, combiner le vinaigre, l’eau, le sucre et le clou de girofle. Faire chauffer pour que le tout soit chaud et que le sucre soit dissous. Verser la préparation de vinaigre dans les pots pour submerger les betteraves en laissant 1/4 po (0,5 cm) de libre dans le haut du pot. Sceller les pots et laisser refroidir. Quand les pots sont complètement refroidis, les conserver au réfrigérateur.
Street vendors here in Querétaro make a small fortune with this fried sweet dough, specially during Christmas season. They are actually so easy to do and it takes only 10 minutes from start to finish. I will be serving them, on Christmas morning as part of my Christmas breakfast with family and friends.
*Note : I usually do not take the temperature of the oil but rather go by dropping a small piece of bread in the heated oil and if the bread gets surrounded by frying bubble, the oil is ready.
Also, regarding piping equipment, I use a ziplock back for that and it gives me the same result here. Just drop the dough in a small plastic bag, squeeze the air and make a small cut at one bottom corner. Pipe the dough on a plate and then, transfer that dough into the hot oil.
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons oil
1 cup flour
oil for frying
1/2 cup white sugar
1 teaspoon ground cinnamon
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
30ml olive oil
3 tablespoons of instant yeast
1 teaspoon of salt
2 tablespoons of sugar
Mix water and sugar together, add the yeast and let it rise. Mix flour, olive oil together, with salt. Add the yeast and water when it has risen. Mix well until the dough forms a ball in the mixer.
Place in a well-greased bowl and cover with a sheet of plastic. Let it rise until double in size.
Turn the oven on at 375F (200C). Punch down the dough and form into little balls of 41g each. It should give you about 24 balls. Place the balls in a parchment covered pan or waxed paper covered pan. Brush egg yolks over the breads. Cover the entire pan with a clean dish towel and let it rise, about 30 minutes.
Bake for 20 minutes or until a nice golden color. Let it cool off.
Preheat the oven at 325 degrees. The cooking time for the turkey needs to be approximately 15 minutes for each pound. A 20 lb. turkey will need to cook for about five hours.
Clean the turkey. You will need to remember to remove the plastic bag that the giblets and the neck are in. Sometimes, they do not come in a plastic bag.
Place the turkey inside the pan. A lid or loose fitting tin foil should be placed over the turkey. In the last hour, remove the lid to brown the turkey.
Dress the turkey. For a golden brown skin, rub some butter evenly. Then add salt and pepper to taste. Other spices may be added, also.
You may wish to use a dab of garlic, rosemary or seasoning salt. If adding other spices that contain salt, you may want to omit the plain salt. The flavor may be overpowering.
Place the turkey into the preheated oven. Every hour use a turkey baster to keep the bird moist.
4 potatoes, peeled and cut in pieces
1 ¾ teaspoons salt
½ cup cream
4 tablespoons of butter
¼ teaspoon pepper
8 slices bacon, cooked crisp and crumbled
½ pound sharp cheddar, grated
¼ cup sour cream
¼ cup of green onions
Cook potatoes with salt in water until done. Drain the potatoes, return over low heat and mash with a potato masher to incorporate all the ingredients in the order given.