Recipes
Brining Basics
Every year, as we head into the holiday season, people begin to ask us about brining their turkeys. Is it worth the extra hassle? Does it really lead to a juicier bird? Well, we’re happy to report "yes!" to both. It’s probably easier than you think, and when done right, will ensure that your Thanksgiving turkey breast is moist and tender. The essential elements are water and salt - and a little advance planning. Simply mix up your brine and submerge the turkey for up to 24 hours before cooking. How to Brine: We won’t bore you too much with the science. Basically, the salt in the brine pushes the muscle fibers apart allowing more of the salty water to be drawn into the meat. It gives more moisture in the bird to start, which prevents it from drying out during the long cooking time. Once you incorporate brining into your holiday routine, it simply adds to the bustle and flavor of the season, along with a dose of stress reduction because your turkey will not be dry. Here are the basics. Preparation! Your turkey should be completely thawed and you must have a brining container that is big enough to hold the turkey which needs to be completely submerged. Brining bags are all the rage- but a canning pot, bucket or cooler can do the trick just as well. Make sure you have a cool place to put the brining turkey for 12-24 hours prior to cooking. This requires a good bit of refrigerator space, but if you use a brining bag, it doesn’t require much more than it would for the bird itself. Precision! When making the brine, be sure to use the correct proportion of water and salt, regardless of what else you add to the mix- the salinity of the brine must be correct for it to flow into the meat. The standard proportion is 1 cup of kosher salt per gallon of water or stock. No need to use specialty salts here, the nuances will not contribute to the flavor. If you are using prepared vegetable stock, make sure it is salt free. Patience! The brine and turkey should both be cooled to the same temperature before they are combined. Again, this ensures that the brine will flow easily into the turkey. Be sure to leave the bird in the brine at least overnight, and 24 hours is better for larger turkeys. Brining Recipe - As long as you follow the basic proportions above, you can change it up with all your favorite flavors. Substitute vegetable stock for water, add the spices you love and sweeten it up if you like, the sky's the limit. Just be sure to follow the guidelines above and keep the turkey nice and cool. Remember, safety first!This is my favorite brine for Thanksgiving turkey. It uses apple cider instead of sugar for a sweetness that emerges beautifully on a grilled turkey.
Learn moreTea Rubbed Roast Chicken
This tea rubbed roast chicken the best roast chicken I've ever made, and that is not a claim made lightly...The meat is moist and delicious, the pan sauce otherworldly, and all of the components come together to create a beautiful new flavor. The star is our Asian Tea Rub, delightfully balanced with an exotic depth. The blend unites all of the flavors of the dish, while the subtle smokiness of the tea brings the pan sauce to storied heights. Finally, if you have extra room in your pan, go ahead and throw in a few vegetables. We had a sweet potato and a few baby reds on hand.
Learn moreJapanese Chicken Curry
The Flavour Principle: Enticing Your Senses With Food And Drink contains recipes from around the world, focuses on the fundamentals of flavor and suggests pairings to complement the unique tastes of each dish. This Japanese curry recipe which balances sweet and spicy flavors for a wonderful, balanced taste, and has become a staff favorite.From the Author: "You can buy Japanese curry powder but it’s just as easy to make your own with our recipe. Serve the curry with rice or udon noodles and Japanese pickles (recipes follow). The grated apple gives sweetness to the sauce.This curry powder gets its traditional deep yellow colour from the turmeric. It is not a hot curry; it is more textured, with layered flavour."
Learn moreChicken Fried Chicken
I'll to drive over an hour for chicken fried steak - it's a weakness - and this chicken fried chicken would be equally worth the trip. Fortunately, it's an easy home-made comfort food meal so you don't have to get in the car. The chicken breasts, pounded flat into even-cooking cutlets, are delicious and the gravy... OH, the gravy is sensationally seasoned with our Cascade Mushroom Mix and Voodoo. Serve it up with garlic mashed potatoes and a green vegetable for the perfect plate.
Learn morePickle Jar
It's easy to fall in love with a delicious recipe, and doubly so when that recipe is versatile and easy to make. Such is the case with this recipe Rose Water & Orange Blossoms, by Maureen Abood. This versatile mixed pickle jar, can easily accommodate whatever vegetables you happen to have on hand. From the Author: "Mixing vegetables in one jar is a great way to make use of a variety of vegetables you may have on hand, and they look just great in the jar. The tops of the peppers sliced off and placed strategically to face out from the jar look like little flowers—so pretty that you hardly want to disrupt the jar to pull out the pickles to eat!"
Learn moreVegetable Pasta Bake
For summer gatherings, this healthy pasta bake offers an easy way to keep a large group fed and get in some vegetables along with the burgers and brats. Using a medley of fresh summer vegetables, this dinner option is hearty, but still light. The version below is Greek inspired with our El Greco herbal blend and feta cheese but you can mix is up and use Fine Herbes or Provencal Seasoned Salt and goat cheese if you're feeling joie de vivre!
Learn moreSpicy Baked Hominy
We love this easy recipe from Rustic Joyful Food by Danielle Kartes! Danielle's book is chock-full of simple and delicious New American recipes that the author has lovingly collected, prepared and improved. When we read the book, we fell in love with the basic spicing and ease of preparation in this recipe for spicy baked hominy, which can stand alone as a snack or serve as an all-purpose addition to almost any meal. From the Author: "I love Corn Nuts and was trying to make them one day, but all I got were these heavenly, chewy, salty, spicy bits of corn goodness that I ate until they were gone! I imagine they'd be amazing as a topping to salads and soups and even street tacos! Crack a beer, and enjoy this guilt-free snack."
Learn moreSultry Spiced Short Ribs
Slow cooked short ribs are the perfect vehicle for spices, and these spiced short ribs have a secret ingredient. A milder cousin of the better known variety, Black Cardamom Pod has a deep smoky, earthy flavor profile. It pairs perfectly with the sweetness of Star Anise, and the piquant flavors of cinnamon and peppercorns to give these short ribs a sultry and mysterious flavor.
Learn moreChicken Vindaloo
Many of us grew up having grandmothers who were wonderful cooks, so we were happy to find this cookbook full of grandmotherly love. In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers around the world alongside their signature family recipes. This chicken vindaloo recipe comes to the book, and to us, courtesy of Grace Estibero, 82, who grew up in the South Indian state of Goa. If you love a good spicy dish, this one is absolutely delicious!From the Author: "Typical of Indian cooking, chicken vindaloo is a hot dish, which was originally introduced to Goa by the Portuguese. Often served on special occasions, this dish is traditionally prepared with pork, but I am sure you will be fully satisfied with this chicken version."
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