What's For Dinner Tonight?

The Outdoorsman said:
If I recall correctly;
aprox 1.5+ cups brown sugar
aprox 2 cups kosher salt
1 onion quartered
few twigs fresh rosemary and thyme
5 bay leafs + some shredded bay leaf
Peel of 3 oranges, 1 halved orange(option to squeeze)
peel of 1 lemon, 1 halved lemon(option to squeeze)
1 granny smith apple(I would add more)
5 tablespoon black peppercorn
Balanced it out with a little all spice, cinnamon
I forgot apple cider so substituted with 1 bottle of this stuff
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Brined for I think 18-24 hours:confused:, letting it come to room temperature the last few hours.
Will go longer next time
salt,sugar, and juice should be upped a little bit.
Oh I almost forgot I added some baking powder to help lower the acidity of the brine, maybe a tablespoon or two.
I read it helps the bird absorb flavor.
:peace:
Edit; most of the ingredients except whole fruit was brought to a boil before going in brine
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Thanks! I'm going to give that a try for christmas. Normally we have our usual New Mexico fare but a stray turkey won't be a problem. :p
 
GreatwhiteNorth said:
Wait, have I missed this one?
I happen to have a Sourdough in excess of 100 years old - from a super old roadhouse on the AK highway in the 80's.
Seriously? Sourdough?
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Yep. I'm just getting started. Made acouple loaves thus far. A buddy of mine gave me some starter he made and I've been feeding it and baking some off. The threads right below this one.
 
food.jpg

Roasted Chicken, little bit of stuffing, and green beans. And a Dreadnaught Imperial IPA by three floyds..the best brewery out there.
 
possibly a Mexican chicken soup, depends when I get home. If not chips covered in smoked paprika and chili powder
 
Spicy beef and paprika meatballs with a tomato and onion sauce and pasta :) Got to get a good recipe for a meatball dish i had a while back, it's pork and anchovy meatballs in a rich red wine tomato sauce.
 
I found mixing pork and beef mince makes excellent meatballs, bit of steakhouse pepper, breadcrumbs and an egg yolk.

Not big on anchovies...
 
Anchovies are superfragilisticexpialidocious! Found a recipe on the bbc food site so will give that a go sometime me thinks.

Pork and beef mince always work well together, i make my bolognese using half and half
 
I just sit there eating them out of the jar :)

http://www.bbc.co.uk/food/recipes/porkpattieswithancho_92529

Havn't tried their recipe, but plan to give it a go. I'll also use capers when cooking if just for adding a bit of a unique salty taste, but if it's the actual flavour of the thing i want then anchovies every time. Hard to come by unless you have a good fish monger, but fresh anchovies are just to die for. Which reminds me i have a kilo of sprats in the fridge that i should probably freeze due to work hours.
 
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