Turkey in October

Thanksgiving is just around the corner, but I was in the mood for turkey. With the weather cooling I decided to turn on the oven and roast a bone-in breast of turkey from Vicente Foods. I dry brine for 2-3 days beforehand - all that means is that I salt the turkey all over and then refrigerate it for 2-3 days. Yes, that means a little pre-planning, but the day of, cooking is a breeze!

Remove the turkey from the fridge and bring to room temperature - about 30 minutes. Preheat the oven to 450F. Place the turkey into an oven proof pan - a rectangular pyrex works great. Place in the oven for 20 minutes. Just before that 20 minutes is up - put a cup of chicken broth in a small pot with 1 T of butter and heat until butter has melted. This will be poured over the turkey - like basting but SO much easier. Do this one more time at the 40 min mark. Then continue to cook for another 20 minutes - add in cut vegetables (carrots, onion, potatoes, etc.). The turkey should be done. Use a meat thermometer to check the internal temperature it should be around 160F. If you're using a boneless turkey breast it will cook much faster.

We're a rice eatin' family so I served this with a pot of rice and a big salad.

I basically use the same method for a whole turkey, but we'll go over that before the BIG day!

Fried Calamari and Fennel Salad

I love calamari and it isn't difficult to make. However it is a little time consuming to clean. I was fortunate to learn this from my chef at Vincenti. One day I'll do a step-by-step with photos or a video. Until then see if your fish monger can take care of it for you. I've never used it, but I think frozen calamari is sold already sliced into rings.

After the squid is cleaned and sliced I soak it in a bath of whole milk with a little salt and a crushed clove of garlic. Refrigerate until you're ready to cook. Heat a pot filled with oil 1/2 way up the side of the pot. I like to use a thermometer and bring the oil to about 375F. I mix together 1 part cornstarch to 3 parts flour. Grab a handful of calamari from the milk and add it to the flour mixture - coat the calamari well and then shake off the excess flour. When the oil is hot add the calamari to the pot, give it a gentle stir so it doesn't clump into one mass of calamari. Remove from the oil when golden brown. Place on a sheet pan with a rack...give a taste for seasoning (a little salt or old bay or cayenne for a kick seasoning could be added to the milk too) and serve. The boys really enjoyed the crunchy, chewiness of the calamari!

I also made a fennel salad with shaved parmigiano reggiano. Thinly slice fennel. Place in a bowl. Season with a little salt, pepper and olive oil. Plate up and add shaved parm on top.

A little leftover pasta and dinner was served!

Good Clean Fun!

Colin helped to make Umbrian Flat Bread.

July 14 post has the recipe or go to http://www.saveur.com/article/Recipes/Umbrian-Flat-Bread-Sandwiches-Torta-al-Testo

Lunch - Tri Tip Burrito

I came home hungry after driving to Long Beach and then delivering our cookies to Feast From the East. I put a tortilla on my flat grill - turn once and add a little grated cheddar cheese, some sliced tri-tip (leftovers from Sat. night dinner). While that reheats and the tortilla gets a little crisp on the bottom, I sprinkled on Tapatio, added a huge handful of thin sliced romaine, a little sour cream down the middle...Rolled it up and took a big bite! Delish and I'm still full!!!!!!!

SEE MAY 20, 2010 FOR A RUN DOWN ON MY TRI TIP!

No, not Chicken Nuggets...Croquettes

These are mini-croquettes. I grew up eating the larger version dipped in tonkatsu sauce. My aunt made them and she just happened to give me 2#s of potatoes yesterday - so I decided to attempt to make them.

I start by washing the potatoes, then boiling them in salted water, turn down the heat and cook for 20 minutes. I am a fan of peeling potatoes AFTER they have been boiled. This works for mashed potatoes too...WAY less watery...WAY more flavor!

While those cook I brown a 1/2 pound of ground pork (you could use ground beef, chicken, turkey, sausage, chorizo) in a little oil and season with salt and pepper.

I drain the potatoes and let them cool before I peel off the skin...Then mash them with a fork right into the pan with the ground pork. Season well - potatoes need a lot of salt. Stir in one or two Tablespoons of flour - I used Wondra because it was handy - and an egg. Combine and scoop (ice cream scooper) the mixture on to a sheet pan with panko bread crumbs (regular or Italian bread crumbs would work too). Roll and shape. Heat oil for frying. Carefully place in hot oil and cook until brown on all sides.

Transfer to a rack on a sheet pan and let cool. Eat as soon as possible!

These would be great with a stringy cheese like mozzarella or fontina. You could also flavor them to work with a little Mexican flair and serve with a chipotle sour cream. The possibilities are endless!!!