One Bird the President Didnít Pardon

Written by Paul Rinehart

Talking turkey

The talk around town in November was mostly politics, but afterrepparttar election, people started talking turkey.

The thought of using a self basting or kosher turkey did not appeal to me, Iíve never liked taking too many short cuts, I find it ruinsrepparttar 150511 fun. But I had heard a lot of talk about brining and how it cut cooking time down and maderepparttar 150512 turkey universally moist.

I did a bit of research, reading magazines and online articles and finally I gotrepparttar 150513 basic formula: one cup of salt per one gallon of water. Salt and water seemed pretty boring so I researched further. Recipes for brine were a dime a dozen, some made sense while others were downright bizarre. Finally, I decided I wanted my brine to give my turkey a little more than a salt bath and came up with my own recipe based on that one cup Ė one gallon ratio

I started out with a half gallon of water in a large pot. I added two cups of salt and one cup of brown sugar. I brought it to a boil and kept it on just long enough to dissolverepparttar 150514 salt and sugar. Next, I dropped in some peppercorns, a couple of bay leaves, and some thyme.

Finding a container big enough to hold a fourteen pound turkey and enough brine to cover it wasnít much of a task. I just so happened to have a five-gallon bucket that I used for home brewing.

I pouredrepparttar 150515 slightly cooled liquid intorepparttar 150516 bucket, topped it off with another half gallon of water, and added a couple trays of ice cubes to hasten cooling. I then added one gallon of apple cider and one cup apple cider vinegar. I placed my turkey intorepparttar 150517 liquid, completely covered and let it brine away inrepparttar 150518 fridge for eighteen hours.

Rockfish Bessie

Written by Paul Rinehart

Ingredients 5-6 lbs. Whole Rockfish 1 Onion 1 Lemon 1 Lime Cilantro Corn Husks Olive Oil Salt and Pepper

Preheat over to 375F.

Make surerepparttar fish is clean of all entrails. Slicerepparttar 150510 onion, salt and pepper it and place it inrepparttar 150511 cavity.

Choprepparttar 150512 cilantro and slicerepparttar 150513 lemon and lime and place it on top ofrepparttar 150514 fish. Drizzle a bit of olive oil on top ofrepparttar 150515 fish then salt and pepperrepparttar 150516 top. Coverrepparttar 150517 fish entirely in corn husks and then wraprepparttar 150518 fish in tin foil.

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