Let the stoics
say what they please, we do not eat for the good of living,
but because the meat is savory and the appetite is keen.
Ralph Waldo Emerson
Pork loin
Dried parsley
Garlic clove
Butter
Rub the pork loin with soft butter. Sprinkle both sides with salt and pepper. Slice the garlic into several thin slices and place it on top of the meat. Sprinkle with parsley. Bake in a preheated 350 degree oven for 35 minutes.
Serve in thin slices. This is a delicate, yet tasty, low fat meat.
Toni makes this several time a year.. Its one of the family favorites... I serve it with twice baked potatoes, steamed fresh veggies, ( broccoli, carrots, cauliflower, snow peas, and small chunks of corn on the cob, all drizzled with just a touch of butter. ) and hot home made dinner rolls. Finish off with Lemon Meringue pie and coffee..
Boning the breast:
for 10-12 people, you’ll want a #10 bone-in turkey breast. Pull the skin off the meat and slice the lobes of breast off the bone. Cut extra bits of turkey flesh from carcass and skin: reserve them. Simmer the bones 1 ½ hours in lightly salted water to cover: reserve for gravy stock.
Sausage and Crouton Savory Stuffing
Toast 8 cups of diced homemade-type white bread ( crusts cut off) in a 350 degree oven until lightly browned.
Meanwhile, sauté #1 Bob Evans reg. sausage ( or your choice) until beginning to brown: drain into lg. bowl. Return sausage fat to pan adding butter or olive oil to equal ½ c.
Add:
2 1/4 cups diced onions and sauté until tender.
Fold in 3 c. diced celery, sautéing several minutes more; turn into bowl.
Puree turkey scraps in food processor or blender with 2 eggs. (or just use 2 egg, which is
what I do )
Toss all ingredients ( toasted bread cubes, cooked sausage, sauté onions and celery, 3/4 c. dried cranberries, 2 t. thyme, 3/4 t. sage, 3 T. chopped fresh parsley/or dried , 1 c. vegetable bouillon (1/2 cube of Knorr vegetarian bouillon and 1 c. water together ) and season with salt and fresh ground pepper.
Assembling
Dip piece of cheese cloth in melted butter and spread out in a baking pan. Paint melted butter over the turkey skin: spread it outerside down on the cheesecloth. Season the turkey lobes with salt and pepper, paint with butter and arrange smoothside down on the skin. Spoon 1/3 to ½ of the stuffing over the meat, bring the cheesecloth up over , tie and cutoff excess ends and sew edges together with white string. Turn the turkey skin-side up, and it is ready for the oven. (Spoon the extra stuffing into a buttered casserole, set in a pan of boiling water and bake with turkey) This looks like a cheesecloth wrapped football.
Roasting of turkey
allow about 2 hours., Place the turkey in the lower middle level of the oven, preheated to 325 degrees, and roast to a meat-thermometer reading of 158-160 degrees— the skin will brown nicely under the cheesecloth. Baste occasionally with melted butter, then with the fat in the pan.
When done, remove to a platter and let rest 20 minutes. Cut the cheesecloth at the lower part of one side and carefully pull it off the skin; turn the turkey over and remove the cloth from other side. Turn turkey right side up. Keep warm in turned off oven.
Gravy - while the turkey is resting make gravy from the drippings..
Carving and serving - Starting at the large end, carve into bias slices on one side, then on the other. Serve stuffing from the casserole until the stuffing in the turkey is revealed.
For Christmas 1999, Dorothy prepared this recipe which she
found on the Food Network's web site
in their recipe section. The
give credit for the recipe to Gourmet
magazine. The recipe is simple, elegant, and tasty. The mustard port sauce could be used
with other cuts of beef too.
2 tablespoons olive oil
Four (5 to 6 ounce) filets mignons (each about 1 1/2 inches thick)
3 tablespoons minced shallot
1/3 cup Tawny Port (a good regular Port works wonderfully too)
2/3 cup dry red wine
1 cup beef broth
1 1/2 teaspoons Dijon style mustard
Beurre manie made by kneading together 1 tablespoon softened unsalted butter and 1
tablespoon all purpose flour
Flat leafed parsley sprigs for garnish
To prepare the filets: In a heavy skillet heat the oil over moderately high heat until it
is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with
salt and pepper, for 2 minutes on each side. Sauté the filets mignons, turning them on
both sides and the edges, for 4 to 6 minutes more for medium rare meat, transfer them to a
cutting board, and let them stand, covered loosely with foil, while making the sauce.
In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manie, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
Cut the filets mignons into 1/4 inch thick slices, divide the slices among 4 plates, and spoon the sauce over them
Yield: 4 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Looking for a good rub for your meats? Try this...
Boston Beach
Wet Jerk Rub
From Port Antonio, Jamaica *
contributed by Susan Bender
½ cup fresh
thyme leaves
2 bunches green onions (about 15)
4 T finely diced fresh ginger
3 Scotch Bonnet or habanera peppers, stemmed
¼ cup peanut oil
5 garlic cloves, chopped
3 bay leaves
2 tsp. freshly ground allspice
1 tsp. freshly ground nutmeg
1 T freshly ground pepper
1 T freshly ground coriander
1 tsp. freshly ground cinnamon
2 tsp. salt
Juice of 1 lime
Combine all ingredients in food processor and blend to a thick chunky paste. Can be stored for up to 2 months in refrigerator. Yields 2 ½ cups
Rub pork or chicken thoroughly with paste and marinate overnight before smoking over a slow fire till well done. Great on pork tenderloin!