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Here's my Thanksgiving turkey-a 14 lb breast that I halved, butterflied, flattened, stuffed, rolled, rewrapped in its skin, bound with cheesecloth, buttered, then roasted on a rack over a forest of herbs.http://forums.pelicanparts.com/uploa...1386333934.jpg
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very cool, how'd it taste? how much did the herbs steam impart a flavor? couple weeks ago I did the same technique but with common bonelss chicken breasts, as you, to butterfly open like a book, pound flat, fill with yummy stuff, tied and oven roasted, fantastic. |
Thanks Dave, it came out great. I made stock earlier with turkey wings, necks, and a whole chicken. Since the breast isn't too fatty I knew I wouldn't get a lot of drippings, but what did helped concentrate the flavor of the herbs. I sieved it, pressing hard on the herbs, then used it with the stock (which also had herbs) to make the gravy. Here are the leftovers, so you can see how it sliced up. The turkey skin and cheesecloth protected the meat, which I did to an internal temp of about 160 then let rest for half an hour before removing the string and cheesecloth.
http://forums.pelicanparts.com/uploa...1386368153.jpg |
Shweinshaxen (roasted pork shank) that was served with potato dumplings, sauerkraut and creamed Savoy cabbage with nutmeg.
http://forums.pelicanparts.com/uploa...1386369438.jpg |
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Does the cheesecloth burn? Does the skin get brown and crisp under the cheesecloth?
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And here is the last leftover, turkey pot pie with leaf cutouts that I bought at Bridge Kitchenware.
http://forums.pelicanparts.com/uploa...1386386424.jpg |
To follow up on Damians awesome stuffed turkey breastsss.
MY boneless Chicken breastsss, they were huge (grins) def a b+ or c-cup, 2.5" thick. :D:D:D butterfly them open like a book, get a mallet and pound 'em 1/4" thick, then the key flavor combination (don't screw with it).....leave 1/2" shy around the chicks edges....and add several slices of Provolone cheese, qty 6-8 FRESH basil leaves, prosciutto ham, a slight dusting of fresh ground pepper, roll it up and tie with butcher twine it like a cinnamon roll. Sear on all sides in an oven proof pan. Put in 300F degree oven till chicken is ~160F, remove meat and let rest, deglazed pan with a bit of white wine and several cups of mushrooms scraping up all those awesome crust crumbs of the chicken, sauté and make a sauce out of it. cut string away, cross cut, and serve.........awesome presentation, and really easy.........and decadent tasty. Caesar salad makes great side dish, make a deep dark gravy with the shrooms. plus it tastes so freaking good with the basil and provolone and prosciutto ham. leftovers are awesome! http://forums.pelicanparts.com/uploa...1386640722.jpg |
Turducken, people
Turducken! |
Dave, I'd happily eat that.
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http://forums.pelicanparts.com/uploa...1386952422.jpg
:D Last nights dinner. Cajun spice rub and cast iron pan sear Ahi Steaks. Soy / sesame oil marinated raw Ahi Poke' cubed. Simple Slaw. and an OUTSTANDING new recipe I tried, creamy ginger dipping sauce. Last night my wife was raving after every bite.........all the flavor profiles worked stunningly good with each other, salt, sweet, spice, cream, and crunch. Creamy Ginger Soy Sauce - Clone of Outback Steak house Ahi dipping sauce This Creamy Ginger Soy Sauce is great as a dressing for a fresh salad, or as a sauce for your favorite Asian cuisine featuring meat or fish. Ingredients •3 tablespoons white wine vinegar •1 tablespoon soy sauce •1 teaspoon Asian sesame oil •3 tablespoons sugar •1 teaspoon minced garlic •1 teaspoon fresh ginger root, minced •1 teaspoon cayenne pepper •1/2 teaspoon black pepper •1 cup mayonnaise Instructions 1.In a small bowl, combine and thoroughly mix white wine vinegar, soy sauce, sesame oil, sugar, minced garlic, minced ginger root, cayenne pepper, and black pepper. 2.Gradually whisk in mayonnaise until completely blended. |
This thread slipped to page 3. That must never happen!
All I have is a roast chicken bump, but it will have to do. Frozen solid, I thawed it in a pot of hot water on the simmer burner, then spatchcocked it and dry rubbed, on a perforated pan, into a 250F oven with breast covered in foil. Tray under it held some halved potatoes, to soak up chicken juices as they baked. The backbone and trimmings went into the pot of thawing water with other stock stuff, that was boiled down for a couple hours. When breast was 120 F the chicken came out, oven raised to 450 F, foil off, chicken back in. I thickened the reduced stock to a thin sauce, poured it over a pile of chicken and potatoes, and that's my simple dinner. Pic is bird ready for its second stint in the oven. http://i800.photobucket.com/albums/y...psjfu1dnuo.jpg |
some recent adventures, some in my kitchen, some in restaurants.
Okonomiyaki, savory Japanese pancake, with scallion, cabbage and pork belly.. http://forums.pelicanparts.com/uploa...1387381982.jpg Crispy Papaya with seafood....it was incendiary :eek: http://forums.pelicanparts.com/uploa...1387382204.jpg Steamed ribs in bamboo with black bean sauce and chilis http://forums.pelicanparts.com/uploa...1387382420.jpg Twice cooked pork, lovin that pork belly..... http://forums.pelicanparts.com/uploa...1387382536.jpg http://forums.pelicanparts.com/uploa...1387381867.jpg |
Did a psuedo chicken marsala the other day. Didn't have all the ingredients. Would have loved to have some sauted mushrooms to go with.
http://forums.pelicanparts.com/uploa...1387383401.jpg |
must
try this recipe. Photo Shoot-out best dish same recipe anyone? Chicken Saltimbocca from Mike's Table |
Last nights dinner.......Shrimp, scallops, calamari and clams....
http://forums.pelicanparts.com/uploa...1387402743.jpg |
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