Thanksgiving 2012 - Part I

As discussed in Thanksgiving Sometimes IS About Compromise, I said that I'd share some family recipes handed down to me from my grandparents. Here goes with Part I, about the turkey baste and "tenting" the turkey with foil. This one is fairly simple, but other Thanksgiving entries will be made about the 2nd most important part of that meal, stuffing! Now, back to the baste.

Ingredients

• 1/4 cup butter or margarine softened/melted
• 1/2 cup dry sherry or apple juice (apple cider works well too)
• 1/2 tsp rosemary
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp marjoram
• 1/2 tsp savory
• 1/2 tsp thyme
• 1/2 tsp sage
• 1/2 tsp paprika
• 1/2 tsp rubbed sage
• 1/4 tsp ground black pepper

Directions

1. Combine all ingredients
2. Brush/rub liberally on the turkey in the last 2 hours of roasting

 Recommendations

• Use a basting brush instead of your bare hands
• Use whatever you want (whiskey, vodka, gin, etc) as the liquid for the baste. Most of it will all be cooked off in the last 2 hours.
• Use Old Bay seasoning instead of the long list above, especially if from New England
• Use a large sheet of aluminum foil, folded in half, to provide a "pup tent" over the turkey as it is baked and basted in the last 2 hours. This prevents the baste from burning before it invades the flavor of the meat

Italian JoJo's & Breakfast Burrito for Dinner

Italian JoJo's & Breakfast Burrito for Dinner

With a teenage son around, it is hard enough to keep him fed, let alone find time to blog. So, today I'm putting a personal, easy recipe for Italian JoJo's  and a suggestion they can accompany for a filling dinner. The idea was inspired by my question to him about "what do you want for dinner?" He replied "breakfast for dinner." So here goes, dinner for 2.

Italian JoJo's

• 2 baking potatoes (scrubbed but not peeled)
• mixed Italian herbs
• olive oil

1. Preheat the oven to 420° F/ 215° C while you cut the potatoes into 3/8 " (9.5 mm) wedges
2. Put them in a large bowl, cover them with olive oil, and use your bare hands to get them coated with oil
3. Oil a baking dish evenly
4. Put the wedges in the baking dish, standing on their peel side when possible
5. Sprinkle as much Italian herbs over them as you desire
6. Bake 30-35 minutes, keeping an eye on them for the last 5-10, until they are the way you like them

Breakfast Burritos

• 5 eggs
• 5 TBSP milk
• Italian herb mix (as much as you want)
• Sausage links (amount depends on size of each one)
• 4 soft taco sized tortillas (6 inches / 15 cm)

1. Put the sausage links in a cold skillet with enough water to cover the bottom 1/4 of them, turn burner on medium, cover skillet
2. Beat the eggs, milk, and Italian herbs in a bowl
3. Pour the egg mixture into another large skillet (also set to medium)
4. Monitor sausage links and the eggs. Eggs will take 5-8 mins, sausage will depend on the directions on the package, but they need to reach 170° F / 77° C internal temp
5. Fold the egg mixture over on itself halfway through the cooking time, when done, cut into four sections to fit on the tortillas
6. Wrap eggs & links in the tortillas as a breakfast sandwich

Personal Comments

✎ 2 recipes in one blog entry is a bit much, but so is raising a teenaged son. Take them individually if you want, at least you don't have to click any more links to get to them all.
✎ Consider doing "breakfast for dinner" once in a while. Occasionally having scrambled eggs, pancakes, or French toast for dinner and it can be really enjoyable.
✎ Watch your times. Overall, this only takes about 20 minutes to prep the potatoes and get them in, but you have to watch the clock to get the sausage links and eggs done so they all arrive on the buffet.
✎ Make them assemble their own burritos as soon as possible.
✎ Roll the bottom of a burrito / wrap from the bottom first, then the sides. Prevents juices from dripping out of the corners.
✎ Add as many FLAVORS that you want. I add Tabasco and a slice of cheese to mine, but my son didn't want it.
✎ Served with a glass of milk, some cut fresh fruit, and a dessert (as desired), this is awesome!

Cooking according to a recipe is a guideline, not a law book. Use what you DESIRE. That is what my grandmother always told me...

City Chicken

My grandmother shared with me, a recipe for "city chicken." It is called that because back in the 1920s and through the Depression, pork was less expensive than true chicken. You just made the pork LOOK like a drumstick. For only the second time, I'm am going to share a family recipe. Regardless, it is all about the flavor and inexpensively filling your belly... plus, is fun to eat

Ingredients:

• 1 lbs boneless pork (1 1/2-inch cubes)
• 6 skewers (about 4" in length)
• Salt, pepper and desired herbs
• 2 eggs
• 2 TBSP milk
• 1 cup Italian seasoned bread crumbs
• 1 1/2 cup water for a broiling pan (both parts needed)
• 1 cup oil for frying in a medium sized cast iron skillet

Directions:

1. Thread 3 pieces of pork on a skewer. 
2. Sprinkle with salt, pepper, and herbs.
3. Whisk eggs and milk in a bowl. 
4. Put the seasoned bread crumbs in another bowl. 
5. Pour water into the bottom part of a broil pan.
6. Preheat oven to 350 F (175 C). 
7. Heat oil in the skillet on MED to 350 F (175 C).
8. Dip each skewer in the egg, and coat with the crumbs.
9. Dip the skewers a second time in egg mixture and crumbs.
10. Place in the skillet, and brown, about 3 minutes per side. Only flip once.
11. Place on the top of the broiling pan when done.
12. Cover tightly with aluminum foil.
13.  Bake until hot and no longer pink in the center, about 20 minutes. 
14. Remove foil, and bake 10 minutes more. 

Comments:

• Serves 2, if served with a salad, veggie, and cup of fruit. 3 drumsticks each (I ate one before taking the pic).
• If you didn't notice, yes, it can be made in the toaster oven too.