#thesenseoftaste

Bacon Blanketed Turkey 

20 lbs turkey

1lbs butter

2 Fresh herb variety packs (rosemary, thyme, sage, extra)

2 lbs thick sliced bacon

2 medium onions

5 cloves of garlic

1-2 shots brandy or beer ( any preference)

 2 pears

2 apples

 Salt and pepper for seasoning

Butter paste/rub Combine in a strong blender or food processor room temperature butter, 1/2 lbs chopped (raw) bacon, 1 chopped onion, brandy/beer, salt and pepper and one whole pack of variety herbs until it becomes a smooth paste like consistency. Pour into a storage bowl or container

Preheat oven to 400F. Turkey  Starting from the cavity lift the skin gentle to separate and open the space between the skin and breast meat. Next make a small incision on each leg and open the space between the skin and meat. In this open space add apply the butter paste generously saving only just enough to coat the outer skin. This will infuse deep flavored into the meat as well as keep it moist.

Chop onion, apples, and pears and with second herb variety pack stuff the turkey. Tie up the legs.

Bacon Blanket With the remaining bacon you will make an interwoven weaving design. Start laying one piece at the top of turkey between the legs horizontally. Then lay a second piece at one end of that strip vertically. Now lay another piece horizontally but start under the vertical piece. Now lay a vertically piece over the first horizontal piece and then under the second horizontal piece. Continue this pattern until turkey is fully covered. 

Fettuccine Alfredo 

My lovely friend Lisa requested this. A bit of logistics, there are numerous ways to make an Alfredo Sauce, I use a 2 cheese recipe that I played with and really enjoy. Find one that suits you and go with it. Or use mine =)  

for my recipe,It is imperative that you use a low-medium under boiling heat, Too hot and you burn cheese, it curdles,and does not emulsify = doesnt blend right making that nice creamy texture. And keep stirring, dont go away. Keep stirring until completely blended.

Sauce: 

3 tbs Butter

6 oz Parmesan Cheese - Shredded 

6 oz Romano Cheese - Shredded

1 pint Heavy Cream

1/2 Diced Sweet Onion

3 Gloves of Garlic - Diced

1 tsp Italian Seasoning

1 tsp Salt

1 tsp Pepper

Chicken:

2 Breasts Seasoning with Salt, Pepper, and Italian Seasoning

Pasta:

Fettuccine - Duh! (1 Packet should be lovely)

Boil the Pasta until al dente. 

In a sauce, over low medium heat, let butter melt, but not burn. Add in the garlic and onions to the butter. Mix around. Add Heavy cream, and let it get to heat. When the mixture is warm, add in the cheeses. And stirr constantly. Dont leave, just stir, for the like the next 10-15 minutes. Stir, stir stir. You should have probably boiled the pasta before this step. Once sauce has fully blended and become creamy, take off heat, add salt, pepper, and Italian seasoning and stir occasionally. 

Heat a pan, splash in some oil, and sear the chicken breasts on both sides until browned, then let cook through on medium. Slice into your preferred cuts to add to your pasta.

Strain the pasta when done, and add to the sauce. Toss around until Sauce coats all pasta. 

Serve on a plate, or platter, and add chicken.

Enjoy! 

Chicken Soup

I find the best part of whole chicken dinners or even turkey is the making of soup with the leftover cuts and bones. This takes a bit of time, but it tastes amazing.

1 Leftover Whole Chicken (The bones and leftover meat) - Cube the meat

1 Sweet Onion - Diced

3 Carrots - Sliced 

3 Celery - Sliced

4 Gloves of Ginger - Minced

2 Tbs Italian Seasoning

2 Tps Chicken Bouillon

1 Tsp Salt

1 Tbs Pepper

1/2 Stock Pot of Water

1 package Wide Egg Pasta Noodles

Boil the leftover chicken bones and cubed leftover chicken meat for about an hour. This creates a nice chicken broth, and softens the meat. Remove the bones from the broth and make sure to get them all. 

In a separate pot boil the pasta noodles until firm yet soft. 

Add the salt, pepper, Italian seasoning ,bouillon, onions, and garlic to the broth. Let boil for another 5 minutes and stir.

Add in the Carrots and Celery, and let soften.

Once noodles are done, wash them to stop the cooking process, and then add them into the soup.  

*If the soup tastes a bit bland based on these measurements posted, add more bouillon, salt and pepper. It all depends on the stock pot you use and how much water is in it etc.  

You can add a bit of rice into the soup when serving to make it a heartier meal. Otherwise 

Sweet and Smokey Ribs ! I was playing with making a sweet yet smokey glaze, so thats the focus.

1-2 Slabs of Back Ribs

Your favorite Rib Spice Combo - I used my own blend, but Pappy's Seasoning works just fine

1 Cup Maple Syrup or Molasses (I only had Syrup)

1/4 Cup Honey

1/2 Brandy

2 Tbs Brown Sugar

2 Tbs Worchestershire Sauce 

1 Tsp Salt

1 Tsp Pepper

1 drop liquid smoke

Glaze:

In saucepan, combine syrup, honey, brown sugar, brandy, worchestershire, salt, pepper, and liquid smoke (1 drop goes a long way). Bring to a boil, stir to blend, and then lower heat to med-low for mixture to simmer and reduce into a thicker syrupy glaze texture.

Ribs:

Liberally season your ribs both sides with your seasoning blend.

Grill/Smoker:

Preheat your grill to about 250-300F, and use your preferred smoking technique (Use your smoker, or make the woodchip foil burrito  as used in the Smoked Shoulder Recipe). You need to use a low heat or else the sugars in the glaze will burn and scorch your meat if a flareup happens. The hot smoke helps to cook the glaze on the meat without the flareups. 

Place ribs on the grill, and let cook for about 10 minutes. Liberally apply glaze, leaving 1/2 the glaze remaining. Let cook and smoke over low heat for 25 minutes. Apply the rest of the glaze, and let cook for another 10 minutes. 

Green Bean Salad

My Aunt showed me this one. This is a light, fresh, and healthy dish that could be used as an appetizer, or eaten as a light meal or snack.

1 package fresh Green Beans

1/2 Onion - Minced

3 Garlic cloves - minced

Chopped Walnuts - Toasted

3 tbs Olive oil

2 tbs Rice Vinegar

Salt

Pepper

* Optional: 1 tomato - finely diced

Add green beans into boiling water for 4 minutes, then place beans into ice bath (bowl filled with ice water) - this is referred to as "blanching". Place beans on a towel to let dry or use a salad spinner to remove the water. Toss beans with onions, garlic, walnuts and *tomato.

In a tupperware container, combine olive oil, vinegar, salt, and pepper. Seal with lead and shake vigorously, forming the vinaigrette. 

Dress Green Bean salad with vinaigrette and serve.

My take on Korean BBQ

- You Will need a marinade basin or big ziplock bag and a grill indoor or outdoor

Thin Sliced Steaks - or Your preferred cut 

1 cup Soy Sauce

1/2 Cup Rice Wine Vinegar

1 Cup Sugar

1 Cup Sweetened Apple Sauce (or a Puree'd Apple/Pear)*

1/2 tbs Ginger - Minced

6 cloves of Garlic - Minced

3 Green Onions - Finely Chopped

1 tbs Ground Black Pepper

1 tps Salt 

Combine soy sauce, sugar, vinegar, apple sauce, garlic, onions, pepper and salt into marinade container. Stir until well blended. Place meat into container. Seal lock or use plastic wrap to cover and marinade in the fridge for about 2-3 hours. 

Heat grill to about 400F, and grill meats until reddish browned. Enjoy! *A puree'd pear is most preferred, but I substituted apple sauce. You can also add toasted sesame seed oil to the marinade but I to opted out.