Okay, this is the most recent Recipe Thread

[Urbane Guerrilla]

Originally Posted by skysidhe

mmm yummy

I think this is the best thread ever.

For the BUMP.

BigV, you're right. It IS freaking delicious. We gnawed on it the entire four day visit and there wasn't a drop left.

[TheMercenary]

Tonights Dinner, from the Splendid Table . ORG

MENU
Turmeric Grilled Chicken
Potato Salad
Corn on the Cob

Turmeric Grilled Chicken

Serves 4 and doubles easily
15 minutes prep time; 4 to 24 hours for marinating; 60 minutes indirect grill time; 15 minutes rest

Grilling a whole, butterflied chicken is one of the easiest ways to cook for a crowd. In this recipe, shallots, garlic, red chiles, turmeric and salt are combined into a pungent paste that makes the bird as beautiful as it is tasty. Be sure to add some of the paste under the skin for an added kick when you cut into the chicken.

This is our managing producer Sally Swift's spin on a recipe from Food & Wine magazine featuring hunky Chef Pete Evans, author of My Grill: Outdoor Cooking Australian Style (Weldon Owen; reprint edition May, 2011).

Wine: Pair this earthy chicken with a lightly chilled Grenache-based wine like Côtes du Rhône from the southern Rhone Valley.
4 medium shallots, peeled
12 garlic cloves, peeled
3 fresh red jalapeño or long red Asian chiles, seeded, if desired, for less heat
3-inch piece of ginger root, peeled and roughly chopped
1 teaspoon turmeric
1/4 cup canola oil
1 teaspoon coarse sea salt, more to taste
Freshly ground black pepper
4-pound chicken, butterflied
3 fresh limes
1. Up to a day ahead, combine the shallots, garlic, jalapeño, ginger, turmeric, oil, salt and pepper in the bowl of a food processor and puree into a thick paste.

2. Place the chicken in a large dish and smear it with the paste, making sure to thickly coat both sides, and slipping some under the skin. Cover loosely and refrigerate for 4 to 24 hours.

3. Heat coals in an outdoor grill until they're covered in grey ash, or heat a gas grill on medium-high. Set up the grill for indirect cooking, with the coals spread out around the circumference of the grill, leaving an empty spot in the middle.

4. Place the butterflied chicken, bone side down, over the empty space in the middle of the grill. Cover and cook 20 to 30 minutes, checking occasionally, and adding more coals if the fire is burning too fast. You want to cook the chicken most of the way through on the bone side before turning. The bird should be nicely charred on the bottom.

5. Turn the bird carefully and continue cooking until the skin is nicely browned and crisp, and the internal temperature measures 170°F on an instant-reading thermometer, about 15 to 25 minutes more.

6. Carefully remove the chicken from the grill and allow to rest for 10 minutes. Cut the bird into pieces and drizzle with generous squeezes of fresh lime juice.

Potato Salad
Reprinted with permission from Cooking in the Moment: A Year of Seasonal Recipes by Andrea Reusing (Clarkson Potter, 2011). Copyright © 2011 by Andrea Reusing.

Serves 4 to 6 as a side dish
1/3 cup champagne vinegar
Kosher salt and freshly ground black pepper
1 teaspoon sugar
1/4 cup olive oil
1-1/2 tablespoons walnut oil
1 medium onion, thinly sliced
1-1/2 pounds (about 8) medium Yukon Gold potatoes
1. Whisk together the vinegar, 1 teaspoon salt, black pepper to taste, the sugar, and both oils in a small bowl. Add the onion and toss to coat.

2. Put the potatoes in a medium pot and cover with cold water; add a big pinch of salt. Bring to a boil over high heat and then reduce the heat to a simmer. Cook for about 12 minutes, until the potatoes are easily pierced with the tip of a sharp knife but are still firm.

3. Drain the potatoes, and as soon as they are cool enough to handle, rub the skins off by using a clean tea towel or peel them with a sharp paring knife.

4. Slice the potatoes into 1/3-inch-thick slices and put in a large bowl. Pour the onion mixture over the warm potatoes and combine gently with your hands. Taste for seasoning, and add more salt if necessary.

[TheMercenary]

OMG, that chicken and potato salad ROCKED!! we used new potatoes, 0 calories, 0 fat.

[Clodfobble]

Originally Posted by TheMercenary

we used new potatoes, 0 calories, 0 fat.

I'm sorry, what? Each potato serving alone had 30-60 calories, and then there's this part:

1 teaspoon sugar
1/4 cup olive oil
1-1/2 tablespoons walnut oil

Granted, since there was no mayo it's considerably better than most potato salads... but if it truly had zero calories it would not have tasted like much at all.

[Lola Bunny]

Originally Posted by Clodfobble

I'm sorry, what? Each potato serving alone had 30-60 calories, and then there's this part:

BOO! BOO! I like the 0 calories and 0 fat part.

[TheMercenary]

The nutritional package statement said 80 calories and 0 fat. Sorry, my error..... I was just talking about the potatoes.

[TheMercenary]

.

[bbro]

That sounds great wolf. I am going to have to make that one soon.

[Urbane Guerrilla]

Bump, to put it back at the top.

[zippyt]

Easy turkey brine
defrost bird
get a Cooler that will hold said bird ( unsented tall trash bag optional , it makes for Way easy clean up )
put a Gallon or so of water in said bag in said cooler
add a Hand full of salt ( sea , reg table salt . etc,,, )
a Bear of Honey
hand full of Pepper corns
Other spices if you want
mix this around to combine
put in the turkey
fill with water and ice untill turkey is covered
seal up bag
let sit over nite

Rince off the turkey
Cook it how you like
we smoke ours ( Hard keeping it Lit !!! )

Enjoy

[TheMercenary]

Deep Fried Turkey again. Wonderful.

[Urbane Guerrilla]

. . . now for the rollicking bun!
Now for the muffin and toast!
And now for the

gay Sally Lunn!

Sally Lunn Recipe
(from historic Gadsby's Tavern, Alexandria, Virginia)

The following ingredients make one two-pound loaf:

3 1/4 cups flour
1/4 oz. active dry yeast
1/2 cup (short) melted shortening
3/4 cup sugar
3/4 cup (plus) milk
1/2 teaspoon of salt
1 egg
4 tablespoons warm water


Grease a cookie sheet. Heat the milk and shortening to the temperature of a warm baby bottle. Mix flour, salt and sugar in a separate bowl. Add water to the yeast in a separate bowl. Mix the egg in yet another bowl. Add the warm milk and melted shortening to the bowl of flour, salt and sugar. Add the egg and yeast and water.

Beat the entire mixture until it comes off the side of the bowl, which should be clean. Cover, let rise in a warm (non-air conditioned) place until double in size, about 1 1/2 hours. Knead the bread down in size and shape into a round loaf. Place on the cookie sheet and let rise again to 1/2 again as big, about 45 minutes.

Bake bread at 300 degrees F for approximately 45 minutes. After 30 minutes, baste the top of the bread with butter, and also again after it has finished baking.

Also a

Quick Sally Lunn
(from a Reedville, Virginia Cookbook)

1 egg, well beaten
2 cups flour
1 cup sweet milk
3 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
Butter size of an egg [a little more than 1/4 cup]

Beat egg -- add milk. Sift in flour to which has been added other ingredients. Add melted butter. Pour in a well greased cake pan and bake in hot oven [425 degrees F] until golden brown.

Serve either with whipped cream, sliced sugared fruit optional but tasty. Some Sally Lunns come out rather dry, and need everything a good dollop of whipped cream can do for them.

[Urbane Guerrilla]

...sounds formidable. Also like it'd go down real well at California's Gilroy Garlic Festival, last weekend of every July since 1979.

Ma's Spicy Garlic Meatballs

In a heavy skillet with a drizzle of olive oil, SAUTE:

10 bulbs ( not cloves) of garlic, separated, peeled, and
smashed with a wooden mallet

When soft and pungent, add;

1 sweet Mayan onion, peeled and diced finely

Remove from heat and allow to cool

Meanwhile, in a 2 quart or larger bowl, mix;

1/2 Lb. lean ground beef, 2 eggs well beaten, 3 Tbsp. heavy cream,
2 Tbsp. Worcestershire Sauce, 4Tbsp. Tabasco (red or green), and
1/2 Lb. dried bread crumbs. Add salt and pepper to taste.

Mix well, add cooled onion and garlic, and with relatively clean hands
make balls the size of golf balls.
Brown formed meatballs in skillet, adding olive oil as necessary.
Cook, turning, until all sides of meatballs are browned.

Serves one or two, depending upon species.

Swiped this off a paintball webcomic, The Whiteboard. Don't worry, the name makes sense when you read through the whole thing.

Using different hot sauces probably make entertaining nuances on the recipe. This recipe is Alaskan-influenced and thus may be a little limited on what hot sauces you can get in bottles.

"Wooden mallet" and "depending upon species" are, um, significant.

[Griff]

Sounds nice but we'll have to sub out the bread crumbs for anti-wheat purposes.

[Urbane Guerrilla]

Mm, busted-up rice noodles? Does barley have gluten? I tend to neglect the gluten-free things since my condition is diabetes, not celiac.