[CH] Whats for Dinner
Harold James (mdspice@hotmail.com)
Thu, 20 Nov 2003 01:21:37 -0500
Cajun Deep-Fried Turkey
12-14 pond WHOLE TURKEY
4 to 5 gallons peanut oil
1/2 Cup kosher salt (Hickory Salt can be used for a Smokey flavor)
1 cup olive oil
5 tablespoons garlic powder
4 tablespoons onion powder
3 tablespoons red pepper (cayenne)
3 tablespoons white pepper
1 ½ tablespoons paprika
1 tablespoon sweet basil
1 teaspoon thyme
4 bay leaves
2 ½ tablespoons cayenne pepper Sauce (Habanero sauce can be used for added
heat)
1 teaspoon file powder
1. Stir Olive oil, salt, cayenne pepper sauce (Habanero sauce can be used
for added heat) herbs and peppers together. Mix until well blended. Use 1/2
to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an
airtight covered jar.
2. Remove the giblets and neck, rinse the turkey well with cold water and
pat dry thoroughly with paper towels. Take care to dry both inside cavities.
Place in a large pan and rub the interior (under skin also) and exterior of
the bird with seasoning mix. To allow for good oil circulation through the
cavity, do not truss or tie legs together. Cut off the wing tips and plump
little tail as they may get caught in the fryer basket. Cover pan and place
in refrigerator overnight.
3. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a
turkey indoors, in a garage or in any structure attached to a building. Do
not fry on wood decks, which could catch fire, or concrete, which could be
stained by the oil. (Safety tip: have a fire extinguisher nearby for added
safety.)
4. Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high
setting, heat the oil to 375 degrees F. (depending on the amount of oil,
outside temperature and wind conditions, this should take about 40+
minutes).
5. Meanwhile, place the turkey in a basket or on a rack, neck down.
6. When the oil temperature registers 375 degrees F on a deep-fry
thermometer, slowly lower the turkey into the hot oil. The level of the oil
will rise due to the frothing caused by the moisture from the turkey but
will stabilize in about one minute. (Safety tips: to prevent burns from the
splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even
glasses. It is wise to have two people lowering and raising the turkey.)
7. Immediately check the oil temperature and increase the flame so the oil
temperature is maintained at 350 degrees F. If the temperature drops to 340
degrees F. or below, oil will begin to seep into the turkey.
8. Fry about 3-4 minutes per pound (I usually cook for 3 ½ minutes), or
about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all
times as the heat must be regulated.
9. When cooked to 170 degrees F. in the breast or 180 degrees F. in the
thigh, carefully remove the turkey from the hot oil. Allow the turkey to
drain for a few minutes. (Safety tip: allow the oil to cool completely
before storing or disposing.)
10. Remove turkey from the rack and place on a serving platter. Allow to
rest for 20 minutes before carving.
11. NOTE: Use only oils with high smoke points, such as peanut, canola or
safflower oil. To determine the correct amount of oil, place the turkey in
the pot before adding seasoning and add water until turkey is covered.
Measure the amount of water and use a corresponding amount of oil. Dry the
pot thoroughly of all water.
Cornbread stuffing
2 cups crumbled cornbread
1 cup toasted croutons; use day old bread French bread
2 teaspoon sage
1 teaspoon chopped thyme
1/2 teaspoon salt/cayenne pepper
1 cup chopped onion
1 cup chopped red pepper
1 cup chopped celery
1 egg
5 hard boiled eggs diced optional
1 teaspoon flour, optional
1 cup chicken stock (fresh or canned)
2 tablespoons cayenne pepper sauce (for added hear you can use Habanero
sauce)
Dash curry powder
Dash cumin powder
Dash turmeric powder
Preheat oven to 355 degrees F.
Mix all ingredients together in a large bowl. Put mixed ingredients in a 9
by 4-inch loaf pan. Bake for 45 minutes.
Sweet potato pie
2 sweet potatoes
1 cup granulated sugar
1/3 cup light brown sugar
4 ounces (1 stick) real butter (unsalted), softened and cut into 4 pieces
3 large eggs
1/2 cup canned sweetened condensed milk
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
3/4 teaspoon vanilla extract
2 tablespoons Rum, optional
1 (9-inch) unbaked pie crust,
Pierce sweet potatoes with fork and wrap in foil. Bake in jacket until soft
(about 45 minutes) at 425 degrees F. When cool enough to handle, peel
potatoes and slice crosswise to prevent strings.
Reduce oven heat to 375 degrees F.
Mash potatoes then add sugars, butter, eggs, condensed milk, spices, vanilla
extract, including rum if desired. Stir ingredients together then beat until
well mixed, and pour into a 9-inch pie shell. Bake in the middle rack until
brown and center of pie is set, about 50 minutes.
Maple Pecan Flavored Whipped Cream:
1 cup heavy cream
1 teaspoon sugar
4 teaspoons pure maple syrup (not pancake syrup)
1 tablespoon chopped pecans
Whip all ingredients except pecans until stiff add pecans, Garnish pie with
whipped cream.
Mason Dixon Spice
www.mdspice.com
Eat It!!! Every Day!!!
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