I’ve had this recipe on my radar since seeing it on Theffeed and when Bev brought home a fillet of wild caught Sockeye salmon, I decided to give it a go. I followed the recipe as written with just a small change.
Thursday, October 14, 2021
Bev suggested Chicken Piccata for supper and I recalled Trisha’s recipe for it on her Saving Room For Dessert Blog. We had used the recipe for pork in the past but not for chicken and I modified it some to get the recipe below. You can get the original recipe by clicking on the above link along with some of her great pics like this one of her delicious looking dish.
Monday, October 11, 2021
Based upon reading about the healthy Mediterranean diet in the past, we continue to try to eat plenty of beans so when I saw the recipe forSlow Simmered Bean with Bacon Soup on Pam’s For The Love Of Cooking blog, I knew it needed to be tried. I followed the recipe as written and shown below, but you can visit her blog for some of her always good pics.
Friday, October 8, 2021
I’ve mentioned my new Masterbuilt Electric Smoker a couple of times lately and it got me thinking about those I have owned over the years so I decided to post about them. I decided to get into barbequing after I retired because I could not buy a really good version locally and after eating some excellent BBQ around the country, I knew what I was looking for but I knew nothing about barbequing or what equipment to get.
My first smoker was a cheap offset unit bought from a big box store fired by either wood or charcoal and it looked similar to this one.
Monday, October 4, 2021
For the second use of my new Masterbuilt Electric Smoker, I opted to cook a turkey breast and use the recipe from The Cookie Rookie for the brine and herb butter. I changed the ingredients for the butter a little and cooked it a little differently as well. The original recipe with several pics can be found by clicking on the above link.
Smoked Turkey Breast – Adapted from the Cookie Rookie
For the Brine:
3 quarts cold water or enough to cover the breast
½ cup kosher salt
¼ cup brown sugar
For the Turkey and Herb Butter:
5-7 pounds natural, unbrined whole turkey breast (not Butterball- style (boneless or bone-in)
9 tablespoons unsalted butter softened
2 cloves garlic minced
1/3 teaspoon each dried oregano, thyme, rosemary, sage
2 teaspoons Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
For the Brining the Turkey:
1. Add two cups of water to a sauce pan over medium high heat and stir in the salt and sugar until it is completely dissolved - let cool to room temperature.
2. Put the turkey in a very large container, add the brine and a few cups of ice, then enough water to submerge all of the breast meat and refrigerate 8-12 hours (I brined for 6 hours).
3. Remove the turkey from the fridge 45 minutes before cooking, rinse, and pat it dry (inside & out with paper towels).
For the Herb Butter:
4. In a small mixing bowl, combine butter, garlic, oregano, thyme, rosemary, sage, mustard, salt, and pepper.
5. Using your fingers, carefully separate the skin from the breast from the meat underneath.
6. Spread 3 tablespoons herb butter under the skin of each breast and the remaining 3 tablespoons butter over the outside of the breasts. Use 2-3 toothpicks per breast to secure the skin to the breast (along the edge of the breast). Securing the skin with toothpicks prevents the skin from shrinking during cooking.
I forgot to get this pic
7. Preheat the smoker to 275F (or lower if you want a longer cooking time) and soak the wood chips (apple) in water for 30 minutes while waiting for the smoker to heat.
8. Put a wire grate on the top of an aluminum foil pan and add a cup of water or apple juice.
I forgot this shot too.
9. When the smoker is at temp, put the turkey in the middle shelf and insert a remote probe thermometer in the thickest part of the breast.
10. Cook according to smoker directions.
11. When the desired internal temp is reached (2½ hours for this cook), remove the breast from the smoker, wrap tightly in heavy duty foil and rest in a prewarmed cooler covered by a towel or a 160F toaster oven until ready to serve.
12. Remove a breast from the carcass (Bev is stealing a bite) and slice against the grain.
We served it with gravy, baked sweet potatoes , and Malibu green beans.
The turkey was very good with an excellent flavor and it was moist and tender but the skin was a little salty so I’ll rinse it next time, which I added to the directions. We wrapped the sweet potatoes in foil and tossed them in the smoker to cook but we all agreed, we prefer them baked bare. The green beans cooked with a ham hock were very good so it was a pretty darn good meal. The beans and potatoes were from the Tellico Plains Mennonite Market which we have decided is closer than our normal one in Englewood. The remaining turkey will become turkey salad which is a favorite of mine.
I believe it will be salmon or a brisket next for the smoker – I continue to be pleased with it's performance.
Have a great day and thanks for stopping by Almost Heaven South.
10/03/21 event date
Thursday, September 23, 2021
Bev came home from the store recently with three pork steaks and wanted them grilled with BBQ sauce. I had never heard of a pork steak until our midwestern friends Laurie and David (Big Daddy Dave) served them to us. In reality, they are sliced pork shoulder or Boston butt. I decided to brine them first and found a recipe on Best Recipe Box and decided to use it but not their grilling instructions so they are mine.
Monday, September 20, 2021
When I found this recipe for Fish Veracruz-Style from Saveur Magazine, I knew I wanted to try it with some of our crappie – our go-to for most dishes calling for white fish. I had a little under two pounds of fish which required cooking in two batches and there was still plenty of sauce. Otherwise, I followed the recipe as written except for the heat and all fresh herbs. This is the first batch.