Who's cooking on Turkey Day? Not me

[GaryMrMets]

http://www.nydailynews.com/news/ideas_opinions/story/364760p-310642c.html

Who's cooking on Turkey Day? Not me

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So this year, you agreed to host the big family Thanksgiving dinner. Congratulations! You moron! No, seriously, hosting Thanksgiving dinner does NOT have to be traumatic. The key is planning. For example, every year my family spends Thanksgiving at the home of a friend named Arlene Reidy, who prepares dinner for a huge number of people. I can't give an exact figure, because my eyeballs become fogged with gravy. But I'm pretty sure that Arlene is feeding several branches of the armed forces.

And Arlene is not slapping just any old food on the table, either. She's a gourmet cook who can make anything. I bet she has a recipe for cold fusion. And I'm pretty sure Arlene threshes her own wheat.

If you were to look into Arlene's dining room at the end of Thanksgiving dinner, it would at first appear to be empty. Then you'd hear groans and burps coming from under the table, and you'd realize that the guests, no longer able to cope with the food and gravity at the same time, were lying on the floor. Every now and then you'd see a hand snake up over the edge of the table, grab a handful of stuffing, then dart back under the table again, after which you'd hear chewing, then swallowing, then the sound of digestive organs rupturing. Some guests have to be rushed by ambulance to the hospital, receiving pumpkin pie intravenously en route.

The question is: How is Arlene able to prepare such an amazing feast for so many people? The answer is simple: I have no idea. I'm always watching football when it happens. But my point is that, if you want to provide your Thanksgiving guests with a delicious home-cooked meal, one approach would be to go to Arlene's house and steal some of her food when she's busy churning the butter. She'd never notice. She has enough leftovers to make turkey sandwiches for everybody in Belgium.

If you prefer to do your own cooking this Thanksgiving, your first step is to calculate how much turkey you need. Home economists tell us that the average 155-pound person consumes 1.5 pounds of turkey, so if you're planning to have 14 relatives for dinner, you'd simply multiply 14 times 1.5 times 155, which means your turkey should weigh, let's see, carry the two ... 3,255 pounds.

In selecting a turkey, remember that the fresher it is, the better it will taste. That's why, if you go into the kitchen of top professional homemaker Martha Stewart on Thanksgiving morning, you'll find her whacking a live turkey with a hatchet. In fact, you'll find Martha doing this every morning.

"It just relaxes me," she reports.

Your other option is to get a frozen turkey at the supermarket. The Turkey Manufacturers Association recommends that, before you purchase a frozen bird, you check it for firmness by test-dropping it on the supermarket floor. When you get the turkey home, you should thaw it completely by letting it sit on a standard kitchen counter at room temperature for one half of the turkey's weight in hours, or roughly 19 weeks. "If you see spiders nesting in your turkey," states the Turkey Manufacturers Association, "you waited too long."

Once the turkey is defrosted, you simply cook it in a standard household oven at 138.4 degrees centimeter for 27 minutes per pound (29 minutes for married taxpayers filing jointly). Add four minutes for each 100 feet of your home's elevation above sea level, which you should determine using a standard household sextant.

Inspect the turkey regularly as it cooks; when you notice that the skin has started to blister, the time has come for you to give your guests the message they've been eagerly awaiting: "Run!" Because you left the plastic wrapper on the turkey, and it's about to explode, spewing out flaming salmonella units at the speed of sound.

As you stand outside waiting for the fire trucks, you should take a moment to count your blessings. The main one, of course, is that you will definitely NOT be asked to host the big family Thanksgiving dinner next year. But it's also important to remember - as our Pilgrim foreparents remembered on the very first Thanksgiving - that two excellent names for rock bands would be "The Turkey Spiders" and "The Flaming Salmonella Units."

This is a classic Dave Barry column.

Originally published on November 12, 2005

[GaryMrMets]

http://www.nydailynews.com/city_life/food/story/364727p-310577c.html

What's your T-Day IQ?
To prep the holiday meal,
it pays to be a birdbrain

By ROSEMARY BLACK

Are you traumatized by the thought of having to impress a houseful of guests with a perfectly cooked turkey on Thanksgiving? Or are you a seasoned expert who remembers from one year to the next how long to thaw and cook the bird? Test your turkey IQ by taking our little quiz, then score your answers to find out how you rate.

1. It's the day before Thanksgiving and you have yet to thaw the turkey. The best way to thaw it is:
a. leave it on the counter
b. heat it on low in the microwave
c. place it (still in the wrapper) in a large pan under cold running water and keep changing the water

Answer: c. This is the best and safest way to thaw a turkey in a hurry. Never leave a turkey to thaw on the counter and never thaw in the microwave, as these methods mean the bird will be at that unsafe temperature at which foodborne bacteria can multiply. And next year, leave yourself time enough to thaw. For every pound of turkey, allow at least 1 day of thawing in the refrigerator. By the way, a thawed turkey can safely remain in the refrigerator for 2 to 4 days.

2. On Thanksgiving Day, if I get in jam, I can call:
a. 911
b. the Butterball Turkey Talk-Line
c. my next-door neighbor

Answer: b. Since it was started 25 years ago, the Butterball Talk-Line (1-800-BUTTERBALL) has fielded nearly 3 million phone calls, and you can get a real live person on the phone from now through Christmas Day. All the people who staff the phone lines have a degree in home economics, and more than half are registered dietitians. Ask them about anything and everything, says Mary Clingman, director of Butterball's Turkey Talk-Line.

3. The best temperature at which to cook a turkey is:
a. 325 degrees
b. 350 degrees
c. 375 degrees

Answer: b. According to Clingman, this is the optimum temperature for roasting a turkey. "It's fast enough to do a safe job, but slow enough that you won't have grease splattering all over the oven," she explains. "And be sure to use a shallow, open pan — this allows for the heat to be evenly distributed." If you like, you can roast your turkey at a lower temperature, but for safety's sake, don't set it for less than 325 degrees.

4. The turkey is done when the temperature reaches:
a. 150 degrees
b. 180 degrees
c. 190 degrees.

Answer: b. A whole turkey should be cooked to 180 degrees, says Lori Ferme, spokeswoman for the American Dietetic Association. To check, insert a food thermometer into the thickest part of the inner thigh without touching a bone. Turkey breast should be cooked to 170 degrees. Even if your turkey has a popup temperature indicator, the ADA recommends that you still check the internal temperature and the center of the stuffing. The stuffing should reach 165 degrees.

5. The correct amount of turkey to buy is:
a. half a pound per person
b. 1 pound per person
c. 1 1/2 pounds per person

Answer: b. Plan for about 1 pound per person, says the ADA. If you'd like some leftovers to turn into chowder and potpie, plan on 1 1/2 pounds of turkey per person.

6. The reason for cooking the turkey on a rack in the roasting pan is:
a. so it doesn't stick to the roasting pan
b. so it doesn't sit in the accumulated grease
c. both of the above

Answer: c. But hey, don't worry if you don't have a special rack. Instead, arrange a layer of whole carrots and some celery stalks on the bottom of the roasting pan. Put your turkey on top of these, and roast as directed. The carrots will impart extra flavor to your gravy, and keeping the turkey elevated allows air to circulate more evenly around the bird.

7. Cooking a stuffed 12-pound turkey will take:
a. 3 1/2 to 4 hours
b. 5 hours
c. 6 hours

Answer: a. A stuffed 12- to 14-pounder will take about 4 hours to cook, while a stuffed 14- to 18-pounder will take 4 to 4 1/4 hours. Unstuffed turkeys require slightly less cooking time. It is safe to cook a turkey from the frozen state, according to the USDA, but it will take at least 50% longer than the recommended time for a fully thawed turkey. Be sure to remove the giblet packages during the cooking time, using tongs or a fork so you don't get burned.

8. Leftover turkey may be stored in the refrigerator for:
a. 1 to 2 days
b. 3 to 4 days
c. 1 week

Answer: b. Cooked turkey may be kept in the fridge for 3 to 4 days, or it may be frozen for up to 4 months, according to the American Dietetic Association.

9. Turkey and trimmings can safely be out at room temperature for no more than:
a. 1 hour
b. 2 hours
c. 3 hours

Answer: b. After 2 hours, harmful bacteria multiply rapidly and you and your family are at risk of foodborne illness. To ensure the safety of the holiday feast, refrigerate food below 40 degrees within 2 hours. If you are having a buffet, keep a fresh set of food in the refrigerator and "swap it out after the 2-hour mark," recommends the ADA.

10. Leftovers should be reheated to a temperature of:
a. 165 degrees
b. 170 degrees
c. 180 degrees

Answer: a. According to the American Dietetic Association, leftovers should be reheated to an internal temperature of 165 degrees.

Scoring: Give yourself 10 points for each correct answer.

If you scored between 90 and 100, you're a real expert when it comes to preparing the Thanksgiving dinner. Keep up the good work!

If you scored between 50 and 90, you could use a little help before getting started on the Thanksgiving preparations.

If your score is under 50: How do you feel about eating out on Thanksgiving? (Just kidding.) But seriously, now's the time to do some reading on food safety before you start cooking. Study up on safety issues now and your Thanksgiving will be the happiest ever!

A (turkey) leg up

Check out the Butterball Turkey Talk-Line or visit www.butterball.com.

The American Dietetic Association has a great Web site filled with tips on thawing, cooking and storage. Visit www.homefoodsafety.org.

The United States Department of Agriculture also has a wealth of tips and advice for holiday cookery. Visit www.usda.gov. Click on "Agencies & Offices," then click on "Food Safety and Inspection Service." Then click on "FSIS Web site." Or call the toll-free hotline: 1-800-535-4555.

Originally published on November 13, 2005

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[GaryMrMets]

http://www.nydailynews.com/city_life/food/story/364729p-310592c.html

Turkey times three
Chefs trot out their best recipes for the bird

By ROSEMARY BLACK

Although tradition dictates that turkey take center stage on Thanksgiving, there's no single all-American recipe for how to produce a juicy, golden brown bird. So we decided to ask three professionals for their advice on how best to prepare the holiday main course. Here's how three veteran New York chefs do their turkey:
****
The cook: Christopher Cheung, chef at Little Bistro in Cobble Hill, Brooklyn

The method: A pan-roasted turkey breast infused with Asian spices

The pros: You'll get a nice, crisp skin when you pan-roast, and the flavor of the meat, with the Asian spices, is terrific. "I am Chinese, and when I was growing up in Brooklyn, we always had a mixed dinner on Thanksgiving: half Chinese and half American," Cheung says. This turkey makes a great compromise — it's an American meat with Asian flavors. You can also use this method with a whole turkey, just lower the oven heat a little bit during the roasting and cook the turkey longer. Another benefit: This is a really quick way to make Thanksgiving dinner.

The cons: The yield is small if you're doing a breast, so it's best when you have a small group at the holiday table.

Pan-Roasted Five-Spice Turkey Breast

Serves 4

For the marinade:

1 teaspoon five-spice powder
1/2 cup Chinese oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
3 tablespoons boiling water
For the turkey:
Vegetable oil for the pan
1 whole turkey breast from a small turkey, skin left on
1/2 cup white wine

Make the marinade: Stir together all the marinade ingredients except the boiling water and mix well. Whisk in the boiling water. Brush half the marinade onto the turkey and reserve the rest for a sauce. Preheat the oven to 400. Heat a large sauté pan. Pour in vegetable oil to a depth of about 1/4 inch. When the oil is hot, add the turkey breast, skin side down, and cook until the skin is lightly browned. Turn over and brown on the other side.Discard most of the oil and place the turkey in the oven. Roast for about 20-30 minutes until the breast reaches an internal temperature of 160 degrees.

Remove the turkey from the oven and let it rest for 20 minutes. Deglaze the pan with the white wine. Add the rest of the marinade to the pan, and heat and stir until well-blended. Thin with a little water if it is too thick. Slice the breast, and drizzle the sauce over the slices.
****
The cook: Barbara Rich, chef instructor, the Art Institute of New York City

The method: Brining and roasting a whole turkey

The pros: "Brining gives the meat a really nice flavor, and some people say that it adds moisture," Rich says. "The other thing that I like is that, because the brine has sugar and salt, it helps the turkey get really brown as well." Think beyond Thanksgiving, too: You can make another batch of this brine to use on porkchops, and then grill or roast the chops.

The cons: You will need a pot large enough to hold a small turkey and a refrigerator large enough to hold the pot. And you have to plan ahead, since the bird must sit in the brine for 24 hours.

Brined Roasted Turkey

Serves 6

For each gallon of cold water for the brine:

12 black peppercorns
1 tablespoon chili flakes
5 cloves
5 whole allspice berries
1 cinnamon stick
2 cups sugar
1 cup kosher salt

For the turkey:

1 (10 to 12) pound turkey
Carrots, celery and onions

For the brine, stir together the dry ingredients in a saucepan. Add just enough water to cover. Cook over low heat until the salt and sugar are dissolved. Add this to the rest of the gallon of water. Place the turkey in the brine and let marinate in the refrigerator for 24 hours. Discard brine. You may need to use 2 gallons of brine, in which case, simply double the dry ingredients. If you like, use a brining bag. Otherwise, a large stockpot will suffice.

Remove the turkey from the brine. Place in a roasting pan on top of large-cut carrots, celery and onions. (If these are cut too small, they may burn during roasting.) The vegetables will act as a rack to hold the turkey off the bottom of the pan and will flavor the drippings if you want to make gravy later.Preheat the oven to 450. Roast the turkey for 15 minutes. Reduce the heat to 325. Roast the turkey until cooked through, checking to make sure with a meat thermometer. A 12-pound turkey will take about 3 hours. Lightly tent the turkey with foil if it browns too quickly. Let the turkey rest for 20-30 minutes before carving.
****
The cook: Toni D'Onofrio, lead instructor at the Art Institute of New York City

The method: Stuffing a boneless turkey breast

The pros: This one's great for a small family and it's also beautiful to look at. "It looks great on a buffet, and because you have the filling it looks nice when you slice it," D'Onofrio says. "The filling also keeps it moist." It's certainly easier to carve than a whole bird, too.

The cons: Since this is breast meat, guests who like dark meat are out of luck. Serving a breast is less traditional than a whole bird, which might upset some purists. But hey, you can still have mashed potatoes, gravy and stuffing!

Stuffed Boneless Turkey Breast
Serves 4 to 6
2 tablespoons butter
16 ounces fresh spinach, cleaned, thick stems removed
1 clove garlic, peeled and minced
1 small onion, peeled and diced
1 pound button mushrooms, chopped
1 teaspoon lemon zest
1/2 cup chopped chestnuts
2/3 cup breadcrumbs
Salt and pepper
2 eggs, beaten
1 turkey breast from a 10-12 pound turkey

In a large sauce pan or a large pot, melt butter. Add spinach and cook until wilted. Remove spinach from pan and drain in a colander. In same pan, sauté garlic and onions for about 5 minutes or until the onions are soft. Add mushrooms and cook until almost all the liquid has evaporated, about 10 to 15 minutes.

Add lemon zest and chestnuts. Cook for 2 to 3 minutes. Place mixture into a mixing bowl. Press out excess liquid from the spinach and add the spinach to the onion mixture. Add breadcrumbs and season with salt and pepper. Add the beaten eggs. Set aside.

Preheat the oven to 450. Lay one side of the boneless turkey breast skin side down on a cutting board. Using a sharp knife, cut the breast from the outside toward the center but do not cut in half. (It should look like an open book). Place plastic wrap on top of the turkey and use a mallet to pound it slightly to even out. Season with salt and pepper. Place half the filling on one side of the breast, spreading it evenly. Roll the turkey breast toward the center. Use string to tie the breast at intervals and place in the roasting pan. Repeat with second side.

Place turkey in the oven and roast for about 1/2 hour or until browned on top. Reduce the oven temperature to 350 and roast until the internal temperature reaches 165 degrees. Remove from oven and allow to rest about 20 minutes before carving.

A taste test

There are many reasons to buy an organic turkey, but is flavor one of them? Ariane Daguin — who sells them and other fancy birds through her specialty foods company, D'Artagnan — decided to find out.

Using the French Culinary Institute kitchens, she recently roasted five turkeys for a blind taste test: an organic turkey, two heritage breeds, one wild variety and a generic sample from a local supermarket.

What's the difference between all these birds? Wild turkeys, for starters, are descendants of North America's original turkeys. (Since truly wild turkeys can't be sold commercially, they're now raised from wild breeds.)

An organic turkey, on the other hand, may be the same kind of domesticated poultry you find in the supermarket, but it must be raised without hormones or antibiotics and given organic feed and room to live.

Heritage breeds are just older domesticated turkey varieties that are now harder to find. They're often allowed to forage for their own food, too, giving them a flavor slightly different from supermarket turkeys.

How did these birds compare? Hands down, the crew of about 20 tasters, including chef Jacques Pepin, praised the wild bird for its intense turkey flavor.

Compared to the Toms commonly found on Thanksgiving tables, however, this wild bird was downright scrawny — a lean-chested creature with skinny legs. But it was also blessed with lots of earthy dark meat, favored by many poultry connoisseurs for its richer rewards.

Of course, any foodie who wants to feed a crowd should probably skip the wild turkey, unless they're supplementing with a ham.

Luckily, running just behind in Daguin's tasting were the brawnier heritage breeds (one Bourbon from Mississippi; one Bronze from Arkansas), followed closely by the organic and supermarket varieties, which are the least expensive options. (D'Artagnan's heritage breeds start at $130, their organic turkeys start at $60 and a 15-pound supermarket bird is less than $20.)

Just how good all the birds were was the biggest surprise, in fact. All five were simply roasted in vegetable oil: no brining, no basting. And while there were some marked differences in intensity, all were moist; all were flavorful.

In other words, they all tasted like Thanksgiving.

Rachel Wharton

Originally published on November 13, 2005

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Christopher Cheung's five-spice turkey breast is a nice Asian-American blend. The Brooklyn-raised chef recalls the Thanksgiving dinners of his youth as bicultural.

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Brining gives the turkey flavor and helps it to brown.

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The filling helps keep stuffed turkey breast moist.

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[GaryMrMets]

http://www.nydailynews.com/city_life/food/story/364728p-310583c.html

The stuff(ing) of life
Some could play a starring role

BY ROSEMARY BLACK

Stocking up on raisins and apples, chestnuts and brown sugar typically signals the start of the baking season. But sweet ingredients like these - along with savory ones like diced pork and butternut squash - can star in another holiday essential this year: stuffing.

Thanksgiving's favorite dish (who wouldn't rather eat carbs than turkey?) usually consists of bread, onions, celery and sage. But at Blue Fin, corporate executive chef Paul Sale marinates currants, prunes and citrus zest in brandy and stout, wraps it in parchment, and steams it.

"It's something I have done in England with pork, and it is great with turkey," he says. "It is almost like an English Christmas pudding - moist and tasting of brandy."

Bistro Ten 18 offers an oyster stuffing made with cornbread and butternut squash. Owner and co-chef Craig Skiptunis, who works with chefs James Morgan and Dmitri Wilkins, calls it American regional.

"The butternut squash makes it seasonal and it exemplifies regional cuisine," Skiptunis says. "I get so bored with bread stuffing, so I played around with a basic oyster stuffing to make it fall-oriented and very American."

This year, try ginger instead of sage, brandy instead of butter, and candied citrus peel instead of onions. You may be surprised when these star stuffings upstage the big bird.

Green Apple Stuffing

Serves 12

Rene Lenger, executive chef at Strip House, serves this with roasted, maple-glazed turkey.

3 large onions, peeled and diced fine
2 cloves garlic, peeled and minced
5 tablespoons butter
2 medium carrots, peeled and diced fine
1 celery stalk, diced
4 Granny Smith apples, cut in julienne strips
Zest of 1 lemon
Zest of 1 orange
3 eggs
1 to 2 cups chicken stock
12 cups sourdough bread, cut in cubes and toasted until light brown
1/4 cup chopped fresh parsley
1 teaspoon chopped dried sage
1/2 cup cornmeal
Salt and pepper to taste

In a heavy pan, sauté the onions and garlic in 3 tablespoons of the butter until vegetables are soft. Add carrots and celery and cook for another 4 minutes.

Stir the apples, orange zest and lemon zest into the mixture.

In a large bowl, whisk the eggs with half a cup of chicken stock.

Place the toasted bread in a large bowl and gently fold in the onion mixture, parsley, sage, another half cup of stock and the cornmeal. Season with salt and pepper. If mixture seems too dry, add additional stock.

Place the stuffing into a buttered dish and dot the surface with remaining butter. Cover with buttered foil and refrigerate for about 2 hours.

Preheat the oven to 350 degrees. Bake the stuffing for an hour or until steaming hot. Check occasionally, and if stuffing seems dry, add a little extra stock.

Cornbread and Oyster Stuffing with Roasted Garlic & Butternut Squash

Makes enough for a 12-pound turkey

From Craig Skiptunis, chef at Bistro Ten 18.

1/4 butternut squash, seeds removed Oil 2 tablespoons butter 2 scallions, finely sliced 20 fresh oysters, shucked (don't remove the liquid)
1 1/2 cups cornbread, crumbled
1 head garlic, roasted
(see note)
Salt and pepper to taste

Rub the butternut squash with oil and roast it in a preheated, 350-degree oven until tender. Allow to cool, remove the skin and cut into dice.

In a saucepan, heat the butter. Sauté the scallions for 2 minutes, add the oyster meat and liquid, and steam until just cooked through. Strain the oysters and scallion and reserve the liquid.

Chop the oyster and scallion mixture. Mix with cornbread, garlic and squash. Add strained liquid slowly, mixing into the stuffing until the stuffing is moist. Add salt and pepper to taste. Use to stuff a turkey or bake in a pre-heated, 350-degree oven until very hot.

Note: Cut the top portion of the garlic off to reveal cloves. Rub with olive oil. Roast until tender, at 350 degrees, for 20 minutes. Use a toothpick or small fork to pluck out cloves and mash them.

Dried Fruit Stuffing

Serves 8

Paul Sale, corporate executive chef at Blue Fin, says this goes well with poultry, pork and game as well as turkey.

1/2 pound golden raisins
1/2 pound currants
1/2 pound candied peel
1/8 pound prunes
Zest of 1/2 orange
Zest of 1/2 lemon
2 apples, cored, peeled and diced
1/4 cup brandy
1/4 cup stout
1 cup breadcrumbs
1 cup brown sugar
Pinch of salt
1/2 cup flour
3 tablespoons ground almonds
1/2 teaspoon ground ginger
1 teaspoon ground allspice
2 tablespoons milk
3 eggs, beaten

Soak the fruit in brandy and stout; keep in the refrigerator for 24 hours. The next day, add breadcrumbs, brown sugar, salt, flour, ground almonds, ginger and allspice. Form a well in the center. Add milk and eggs. Form into a soft mixture (it will almost resemble a dough). Stuff a turkey and roast immediately, or wrap in parchment paper and steam for about an hour or until very hot.

Originally published on November 13, 2005

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Butternut squash, cornbread, oysters and garlic go into this stuffing.

[Durango53]

I always make the turkey no matter where I am now.

I fry the turkeys.

[Rockin Robin]

I've been wanting to try a deep fried turkey since I saw Emeril do it a bunch of years ago. But nobody I know has a turkey fryer. Or at least nobody who invites me for Thanksgiving. ;)


One advantage to living alone in a studio apartment is that I never have to host Thanksgiving dinner!

[Durango53]

Well you can come on over for dinner.

Frying a turkey is the best!! Love to be able to make a 24 pound turkey in about 2 1/2 hours. The smell is outstanding and the taste is out of this world!!!!

[PopTop]

Frying a turkey is the best!! Agreed, but you seem to fry yours longer, Shad. We are going to fry a couple of 15 pounders again this year, and we only go about 3½ minutes per pound in the peanut oil. Less than an hour for a 15-pounder.

Also will be making my annual #3 washtub full of garlic mashed spuds. :drool:

[Durango53]

That is the time I do mine also but I was counting in the startup time to get it going and warm up the oil also. :D

Inject some cajin butter hang around it with a good beer in hand smelling the smell.

I cant wait to get it going now!!!!!!

[Durango53]

Dang Willie those spuds sound great also!!!!! We need to get hooked up for a turkey and spuds drink fest!!!!!! :D

[PopTop]

Shad, borrowing a phrase from Emeril, if you want to kick it up a notch, add horseradish to the potatoes as well. After you get them mashed, add a tablespoon of 'prepared' horseradish (the stuff in the bottle, not fresh) for every 2-2½ pounds of potatoes you started with.

[Durango53]

:no: :no: :no:

You just stumbled onto a part of my life that makes everyone laugh at me!!! :whew:




;)

[Rockin Robin]

Okay, so which one of you studs is sending me a care package??? :drool::drool:

[Durango53]

Naw you dont want any. It isnt any good. :hmm:







:D

[PopTop]

:no: :no: :no:

You just stumbled onto a part of my life that makes everyone laugh at me!!! :whew: :confused: Does this mean you can't handle hot/spicy stuff, Shadster? You'll be in trouble down here in Texas next year since we eat jalapeños like sweet pickles :D

[Durango53]

I can handle it.

But just not the amount that ate. :D

[GaryMrMets]

http://www.nydailynews.com/city_life/food/story/364730p-310597c.html

Parade of products
We're grateful for an array of new Thanksgiving tools

By ROSEMARY BLACK

Injectors, loops and the like may not seem essential for Thanksgiving, but they can make your day easier. Before you start stuffing, check out the newest kitchen gear - useful not just for Thanksgiving, but year-round.

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1. Roasting rack: Move your turkey effortlessly from roasting pan to cutting board with this nonstick rack. It'll hold up to a 25-pound bird, fits a standard roasting pan and folds for storage. Made by Cuisipro; $28.95 from Sur La Table.

2. Instant-read meat thermometer: This digital thermometer from Taylor, in an anti-microbial plastic sleeve and housing, measures from minus-58 to 500 degrees Fahrenheit, has a switch for the Celsius equivalent and updates every two seconds. It's $21.95 at Sur La Table.

3. Roasting pan: This great-looking pan, from Tools of the Trade, is made of brushed heavy-gauge aluminum and has a nonstick interior, removable rack and sturdy handles. It costs $60 at Macy's stores and at www.macys.com.

4. Cajun injector: Give your bird a Cajun flavor with an easy-to-use gismo that lets you inject the marinade. The unit holds 2 ounces of whatever flavor you like. The 6-inch metal utensil, from Bruce Foods Corp., goes under the name "The original injectable Cajun injector." It's $37.50 at Bowery Kitchen Supplies.

5. Turkey lacer: This kit, with six stainless pins, offers an easy way to lace up the bird (or meat rolls, fish or chops); $1.95 at Sur La Table.

6. Fat separator: Making gravy is a breeze with this - pour the pan drippings into the cup, and the fat rises to the top. It has a built-in strainer, measurement markings and comfortable nonslip handle. From Oxo. At Sur La Table; the 2-cup size costs $10.95, and the 4-cup size is $14.95.

7. Ricer: Rather than mash spuds with a fork, invest in this jumbo potato ricer, from RSVP, and make fluffy, light mashed potatoes with very little effort. It has a stay-cool handle and extra-large capacity; $27.50 at Bowery Kitchen Supplies.

8. Turkey pitcher: Made of hand-painted clay in Italy, this will lend a festive note to the holiday table. To order, call Napa Style at 1-866-776-6272 or visit www.napastyle.com.

9. Baster: The great feature on this dishwasher-safe, dripless baster by Tovolo is a valve in the tip that holds juice until you squeeze. There's also a stainless-steel cylinder and heat-resistant silicone bulb. It's $17.95 at Sur La Table.

10. Food Loop: It sounds strange, but this is one handy trussing tool: a silicone string that you use to stuff, roll, bunch and wrap meats, fruits and veggies. It's reusable, flexible and durable and heat-resistant to 675 degrees. A package of six is $14.95 at A Cook's Companion.

11. Brining bag: If you're planning to brine the turkey this year, invest in one of these one-time-use bags and you won't need a giant pot - the bird will marinate in the fridge in the leakproof bag. It's $6.95 at A Cook's Companion.

Here's where to shop: A Cook's Companion, 197 Atlantic Ave., Brooklyn, (718) 852-6901; Bowery Kitchen Supplies, 460 W. 16th St., in the Chelsea Market, (212) 376-4982; Macy's Herald Square, (212) 695-4400; Sur La Table, 75 Spring St., (212) 966-3375 or www.surlatable.com.

Originally published on November 13, 2005

[GaryMrMets]

http://www.nydailynews.com/city_life/food/story/365891p-311575c.html

This gravy's a little thin — and so's the pumpkin pie!

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STRANGE SODA NEWS
It sounds like a dream come true: a Thanksgiving meal with all the trimmings that only requires a refrigerator and five glasses.

But the Jones Soda Holiday Pack could make for the strangest Turkey Day you ever have. The pack includes one 12-ounce bottle of soda pop in five traditional flavors, from the main course, Turkey & Gravy, to the dessert, Pumpkin Pie.

As strange as these sound, the actual tasting experience is actually stranger. At least the sale of these $12.95 boxed sets, available only at Target, will help raise money for St. Jude Children's Research Hospital.

Ron Givens

FOOD FINDS: Deep-fried bird is the word at Jive Turkey

Here's a whole other way to enjoy the holiday bird: Deep-fried turkey is the signature dish at Jive Turkey, a takeout place in Clinton Hill, Brooklyn. Aricka Westbrooks (right) started deep-frying turkeys in her Prospect Heights backyard about four years ago, and from the reaction of neighbors and friends, she knew she was onto a good thing (the meat is moist, the skin ultracrispy). "New York has a great culinary tradition, but there was no place to get deep-fried turkey. So I made that the centerpiece of [my] menu of American cuisine," she says. And while BBQ ribs, Cajun catfish and crab cakes are on the menu, it's the turkey that's the big draw. So much so that they'll be frying 24 hours a day Thanksgiving week to keep up with the demand. (Westbrooks says there's no need to order in advance for a Thanksgiving bird; just stop in.)

Turkeys are seasoned with one of 15 dry rubs or glazes (honey pecan, peach bourbon, orange zinfandel, fresh herb and Jamaican Jerk, among them), then deep-fried in peanut oil. A 10-12 pound bird, feeding six to 10, is $64.95. (Order a complete Thanksgiving dinner for 10, with six bottles of wine, for $249.95, and they'll deliver it, but only to Manhattan or Brooklyn.)

Jive Turkey, is at 441 Myrtle Ave., between Clinton and Waverly. Complete dinners, which can be ordered by phone (718-797-1688) or online (www.thejiveturkey.com), must be ordered by Friday.

Isabel Forgang

Cook's Calendar

GRAPES OF WELCOME

With growers and vintners reporting a great vintage this year of Beaujolais Nouveau, the first opportunity to sample the young wine is at hand. Here are a few places in town to celebrate the arrival of the new wine tomorrow: Prospect Wine Shop (322 Seventh Ave., Brooklyn, 718-768-1232), 6 to 9 p.m.; Astor Wines (12 Astor Place, 212-674-7500) 5-8 p.m.; Burgundy Wine Co. (143 W. 26th St., 212-691-9092) 5-7 p.m.; Crush Wine Company (153 E. 57th St., 212-980-9463) 6-9 p.m.; Red, White and Bubbly (211-213 Fifth Ave., Brooklyn, 718-636-WINE) 5-8 p.m.; Union Square Wines & Spirits (33 Union Square W., 212-675-8100) 6-8 p.m.

On Friday, visit Chelsea Wine Vault (75 Ninth Ave. in the Chelsea Market, 212-462-4244) 4 to 7 p.m.; Landmark Wine and Spirit (167 W. 23rd St., 212-242-2323) 5-7 p.m.; Slope Cellars (436 Seventh Ave., Brooklyn, 718-369-7307) 6 -8 p.m.; Spring Street Wine Shop (187 Spring St., 212-219-0521) 5-7 p.m.

You also can taste the wine tomorrow at these restaurants: Balthazar (80 Spring St., 212-965-1414); Pastis (9 Ninth Ave., 212-929-4844); Provence (38 Macdougal St., 212-475-7500); Bar Tabac (128 Smith St., Brooklyn, 718-923-0918); Cafe Charbon (168 Orchard St., 212-420-7520); Le Jardin Bistro (25 ClevelandPlace.; 212-343-9599), Le Singe Vert (160 Seventh Ave., 212-366-4100); Cafe Centro (the Met Life Building, 200 Park Ave., 212-818-1222); Jolie (320 Atlantic Ave., Brooklyn, 718-488-0777) and Brasserie 8½ (9 W. 57th St., 212-829-0812).

AUTUMN TASTING FEST

Celebrate the harvest at the World Financial Center's Winter Garden on Friday from 11 a.m. to 3 p.m., when the building's restaurants offer tastings of everything from sushi to pasta primavera. The dishes in Autumn's Palate: A Tasting Festival range in price from $1 to $4. The Winter Garden is at 220 Vesey St. Admission is free. For more information, call (212) 945-0505 or visit www.worldfinancialcenter.com

KIDS NIGHT OUT

It's always fun the night before to watch as balloons are inflated for Macy's Thanksgiving Day Parade. If you take your kids to 77th and 81st Sts. on Central Park West, check out Isabella's special kids' menu for the night. *Entrees (chicken fingers, grilled burgers and mac & cheese) range from $7.50 to $11. Desserts include brownies and sundaes. Isabella's is at 359 Columbus Ave., at 77th St., (212) 724-2100.

Please send calendar suggestions to Rosemary Black, Food Editor, Daily News, 450 W. 33rd St., New York, NY 10001 or E-mail: rblack@nydailynews.com.

Originally published on November 15, 2005

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[GaryMrMets]

http://www.nydailynews.com/city_life/food/story/365888p-311573c.html

T-Day feasts for $200
4 stores, 4 sprees, all at a tasty price

By SHEILA CALLAHAN

What kind of Thanksgiving dinner can you put on the table for $200? When challenged, four area food stores (Whole Foods Market, Fairway Market, Costco and Western Beef) came up with mouth-watering menus, *ranging from an easy-to-prepare *traditional feast for 12 to a full-on, completely homemade *Puerto Rican/Dominican menu for 15 to 20.The dinners varied considerably. Whole Foods built a roast-turkey dinner around homemade corn pudding, corn bread pecan sage stuffing and *plenty of wholesome vegetables. Fairway offered convenience, with several prepared foods to save busy chefs time. For those feeding a large gathering, Costco suggested a couple of crowd-pleasing spiral hams. And Western Beef marched in with a made-from-scratch Latino feast.

Whole Foods Market
$189.71
Serves 6
Menu by: Mitch Madoff, Whole Foods chef

•Roast turkey (15 pounds)
•Corn bread pecan sage stuffing
•Green beans & garlic and olive oil
•Fresh cranberry sauce
•Oven-roasted brussels sprouts with olive oil
•Roasted yams with rosemary
•Homemade gravy
•Baked corn pudding
•Pumpkin pie
•Apple pie
•Dinner rolls (12)
•Coffee

What you make: *stuffing, green beans, brussels sprouts, cranberry sauce, yams, gravy, corn pudding

Shopping list: organic celery; 2 pounds onions; 3 packages corn bread stuffing; fresh sage, fresh rosemary, fresh thyme; 2 pounds unsalted butter; organic parsley; 64-ounce organic vegetable stock; pecans; 3 pounds yams; gallon milk; canned corn; 2 dozen eggs; heavy cream; corn meal; 3 pounds fresh green beans; 2 heads garlic; quart each of olive and canola oil; 2 bags cranberries; 3 pounds fresh brussels sprouts

Western Beef
$196.48
Serves 15-20
Menu by: Elsa Caro, Martha Mendez and Teresa Marin

•Roast turkey (10-14 pounds, free with purchase)
•Stuffing with gravy
•Roasted chicken (5.38 pounds)
•Pernil (pork shoulder, 32 pounds)
•Fresh ham (15 pounds)
•Yellow rice with gandules (pigeon peas)
•Homemade pasteles (meat pies)
•Potato salad
•Green salad
•Homemade flan
•Soda
•Coffee
What you make: everything but the meat and drinks

Shopping list: 20 pounds rice; corn oil; 3 cans Goya gandules; bouillon cubes; tomato sauce; white vinegar; adobo; sofrito; salt; salad dressings; flour; Knorr chicken powder; 6 loaves Italian bread; mayonnaise; stuffing, 16 ounces; I Can't Believe It's Not Butter; 36 eggs; 12 plantains; 3 pounds onions; sleeve of garlic; 10 pounds green bananas; 5 pounds yautia (a root vegetable); 10 pounds potatoes; fresh *cilantro; 2 pounds carrots; 2 green peppers; celery; *lettuce; *tomatoes; limes; wax paper; banana leaves; 2 pounds ground beef; ice; evaporated and condensed milk; vanilla extract; Vanilla Coffee-Mate.

Fairway Market
$197.24
Serves 12
Menu by: Alan Riesenburger, Fairway executive chef

•Crudités platter
•Vacherin cheese and baguette
•Harvest vegetable soup (3 quarts)
•Roast turkey (18-20 pounds)
•Mushroom and herb stuffing (3 pounds)
•Cranberry relish (2 pints)
•Yams (5 pounds)
•Creamed pearl onions
•Sautéed haricots verts
•Pumpkin pies (2)
•Peach and berry tart
•Brittany hard pear cider (750 milliliters)
•Apple cranberry cider (750 milliliters)
•Miniature chocolate turkeys
What you make: onions, beans
Shopping list: 2 pounds onions; pint of cream; 2 pounds beans.

Costco
$200.38
Serves 25

•Brie (19.6 ounces)
•Roast turkey (two 17-pound birds)
•Stuffing with celery and mushrooms
•Homemade cranberry sauce
•Spiral ham (two 11-pound hams)
•Green beans (12 cans)
•Mashed potatoes (20 pounds)
•Yams (10 pounds)
•Rolls (36)
•Green salad (3 pounds — mix)
•Sparkling cider (four 25.4-ounce bottles)
•Pumpkin, caramel apple and pecan pies
•Cheesecake, chocolate cake and vanilla ice cream
What you make: stuffing, cranberry sauce

Shopping list: 3 pounds fresh cranberries; 10 pounds sugar; 40 ounces white mushrooms; 3 hearts of celery.

Originally published on November 15, 2005

[GaryMrMets]

http://www.nydailynews.com/city_life/story/366728p-312195c.html

Your holiday
from the kitchen

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For turkey with all the trimmings, but without the hassle of cooking and cleaning, book a table at one of these restaurants and you will indeed have something to be thankful for.

•*Payard Patisserie & Bistro, 1032 Lexington Ave., between 73rd and 74th Sts., (212) 717-5252

Turkey with chestnut stuffing, along with choices like twice-baked cheese soufflé or butternut squash risotto for an appetizer, and bittersweet chocolate soufflé or pumpkin crème brulée for dessert; $55 per person for adults, $22 for the children's menu.

•Il Bastardo (212) 675-5980 and adjoining sister restaurant Sette (212) 675-5935, 191 Seventh Ave., between 21st and 22nd Sts.

Both restaurants offer a four-course dinner for just $29.95 per person from noon to 11 p.m. On the menu are carrot-ginger soup; pumpkin ravioli with sage sauce; roast turkey with quince, apple and raisin stuffing, and pumpkin pie with cinnamon gelato, plus coffee or tea.

•*Counter, 105 First Ave., between Sixth and Seventh Sts., (212) 982-5870

Vegetarians can indulge in a five-course menu ($40 per person, $25 additional for wine pairings for each dish) with the likes of autumn salad, Hubbard squash bisque, wild mushroom ravioli, a vegetable course and pecan tart with pumpkin-maple ice cream.

•*Ici, 246 Dekalb Ave., corner of Vanderbilt, Brooklyn, (718) 789-2778

You don't have to have turkey with this three-course Thanksgiving dinner ($38 per person) unless you want to. Braised short ribs and wild striped bass are options. There are choices of appetizer and dessert, as well.

Isabel Forgang

Originally published on November 18, 2005

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[GaryMrMets]

http://www.nydailynews.com/city_life/food/story/366986p-312396c.html

A pumpkin in every pot
Americanizing a French classic

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By ROSEMARY BLACK

If you want a superrich finale to your Thanksgiving meal this year, try a pumpkin pot de crème.

The dessert, which adds pumpkin to the traditional French pot de crème (pot of cream), is on the menu at Pair of 8s, a new New American restaurant on the upper West Side.

Chef Bill Peet adds even more flavor to the custardy concoction with a little dark rum.

Even if you don't substitute this for the usual turkey-day pie, it would spice up a holiday buffet later on in the winter. Pumpkin never goes out of season.

Pumpkin Pot de Crème

Serves 6

4 cups half-and-half
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1 tablespoon dark rum
4 eggs
4 egg yolks
1/2 cup pumpkin purée
Pinch of salt
Mint sprigs for garnish

Preheat the oven to 325 degrees. In a heavy saucepan, bring the half-and-half, sugar, spices, vanilla and rum to a simmer over medium heat. Cover and set aside for 15 minutes.

In a large mixing bowl, whisk the eggs, egg yolks, pumpkin purée and salt together.

Bring the half-and-half mixture back to a simmer and combine with the eggs. Whisk vigorously, then pass through a fine strainer.

Ladle the mixture into six to eight ramekins and place them in a shallow pan. Pour hot water into the pan until it reaches halfway up the outsides of the ramekins.

Bake for 40-45 minutes, lightly covered with a sheet of aluminum foil.

The puddings are done when they are just set with a uniform "jiggle area" about the size of a dime.

Allow the ramekins to cool in the pan. Remove and chill overnight.

POINTS OF PERFECTION
•For a spicier flavor, double the amounts of cinnamon, nutmeg and cloves.
•The pot de crème may be made up to two days before serving and stored in the refrigerator.
•Serve with a spoonful of lightly sweetened whipped cream and garnish with mint.

Originally published on November 20, 2005

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[GaryMrMets]

http://www.nydailynews.com/city_life/food/story/366985p-312394c.html

Fast feast
10 quick tips to help you do the holidays in a hurry

By ROSEMARY BLACK

The last of the Halloween candy has barely been consumed and suddenly, Thanksgiving Eve is here. You're so busy that you're ready to throw in the trussing kit and make restaurant reservations.

Don't worry. You can put together a feast that everyone will want to gobble in a matter of three hours. Here, the top 10 tips for a speedy (but still elegant) Thanksgiving.

1. PIE PLANS Forget about pie dough from scratch. When you need dessert in a hurry, start with a prepared pie shell, says Ross Gill, the chef at Diner. Beat a couple of egg whites and brush over the unbaked pie shell while the oven preheats to 400 degrees. Sprinkle with a little cinnamon sugar mixture, then bake for 15 minutes. You'll have a crisp, golden brown crust. If you want to make a double-crust fruit pie, put the apples into this crust and bake at 350 degrees for 15 minutes. Plop another frozen pie crust on top of this, foil pan up. After 5 minutes in the oven, remove the foil, crimp the crust and continue to bake until done.

2. STUFFING SHORTCUT Buy gourmet croutons, then dice and sauté some celery and onion, along with a little garlic and maybe a chopped fresh herb or two. Mix in a casserole pan with a stick of melted butter and broth or water to moisten; bake until crispy at 400 degrees. "I did this last year because I was running so late," confesses Gill. "Everyone loved it and wanted the recipe. I was kind of embarrassed because it was so easy."

3. FRUIT STUFFING Start with a stuffing mix, but toss in fresh fruit (like diced apple) or dried fruit (raisins, cranberries, apricots) and a handful of chopped nuts, says Anthony Walton, executive chef at the Central Park Boathouse.

4. ROLLS AT THE READY Take prepared crescent rolls (buy in dairy section of supermarket) and sprinkle with grated cheese or fresh or dried herbs before baking, says Walton. Added bonus: The house smells great while they are baking.

5. CANNED GRAVY It can be doctored up, says Walton, by whisking in the drippings from the roasting pan to intensify the flavor. If you make gravy from scratch and it comes out lumpy, no problem. Pour it into the blender and whirl away until smooth. Be sure to fill the blender just halfway to avoid splatters. Reheat the gravy before serving.

6. CRANBERRY SAUCE Tart up canned cranberry sauce and you'll have a sauce that tastes homemade in under five minutes, says Walton. Stir together one 16-ounce can of whole cranberry sauce, one 5-ounce can of crushed pineapple, one 6-ounce can of mandarin oranges and a handful of chopped walnuts. Mix everything together and refrigerate until serving time. If the sauce seems watery, drain off any liquid before serving.

7. POP GOES THE TURKEY Don't be a slave to your turkey's pop-up temperature indicator. Chances are by the time it pops up, your turkey's way overdone. Use an instant-read meat thermometer. And if your turkey seems like it is taking forever to get done, stop opening your oven. Each time you open that door, you lose about 25 degrees, so don't keep basting every 15 minutes!

8. WHIP IT GOOD For a superquick dessert that retains the pumpkin/holiday theme, beat together some softened vanilla ice cream and a cup or so of canned pumpkin puree. Season with cinnamon and nutmeg, then spoon into a graham-cracker crust and freeze until firm. You don't need to use precious oven space, and even pie-haters love this festive finale.

9. A 'MALLOW MOOD One of the easiest side dishes ever (and kids love it) is canned sweet potatoes topped with marshmallows. If you are pressed for time, buy them canned, mash with some butter, cinnamon and orange juice, and spoon into a shallow baking dish. Bake until hot, then put the marshmallows on top. Return to the oven for just a few minutes - the marshmallows turn golden brown very quickly.

10. QUICK DIPS No time to make hors d'oeuvres? Everyone loves cheese and crackers, so surround a couple of wedges of gouda and cheddar with several kinds of crackers. Add some chopped onion and parsley to a store-bought dip, and put out a bowl of fancy nuts. Ask one of your guests to bring a tray of fresh veggies (broccoli, cucumbers, carrots, cherry tomatoes) and a low-fat dip. Kids will eat crudités when they're hungry, and since it's the only green thing likely to pass their lips on this holiday, make it readily available before the feast, when starvation strikes.

Originally published on November 20, 2005

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Simply invert a ready-made crust for an easy-does-it holiday dessert.

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http://www.nydailynews.com/ips_rich_content/68-fcov_cranberysauce.JPG
#6: Add pineapple, orange sections and nuts to cranberry sauce.

[GaryMrMets]

http://www.nydailynews.com/boroughs/story/367537p-312838c.html

Soup to nuts, a la Bravest
Firing up holiday recipes

Oh, to be invited to Thanksgiving dinner in one of the city's firehouses.

Known for their good cooking, firefighters will spend Thursday preparing and consuming sumptuous meals - in between fighting fires.

"There'll be everything from soup to nuts, just like you'd have at home," said Firefighter Carl Fargione of Engine 309 in Marine Park, who last year represented Brooklyn firefighters in the World Cares Center's Iron Skillet Cookoff.

Brooklyn Firefighter John Sierp of Ladder 168 in Brighton Beach won that annual contest. Sierp says he'll definitely be in the firehouse kitchen on Thursday, but he expects to have help. "We all do the dinner together," Sierp said. "I'll probably make my stuffed mushrooms."

FIREFIGHTER JOHN SIERP'S STUFFED MUSHROOMS

"When I do recipes, they aren't exact. I do them by eye and taste as I go," Sierp explained.

•INGREDIENTS:Unflavored bread crumbs; roasted garlic oil; fresh parsley, chopped coarsely, with stems removed; freshly grated Romano cheese; large mushrooms, 3-4 per guest; mushroom stems; 1/2 to 1 pound canned jumbo crab meat; crushed black pepper to taste.

•DIRECTIONS: Prepare the roasted garlic oil by chopping 3-4 garlic cloves and adding them to 1 cup of olive oil. Cook in a sauté pan or small pot until the mixture boils. Reduce heat and let simmer for 45 minutes, making sure the garlic infuses the oil without burning.

Chop parsley. Grate cheese. Mince mushroom stems. Add crab meat and bread crumbs. Place the ingredients in a bowl with the garlic oil.

"The consistency should be a bit wet, but not oily," Sierp said, "well mixed, but not gooey or runny. You shouldn't see the oil."

Stuff mushroom caps until a little of the mixture comes out of the top.

In a flat baking pan or on a sheet sprayed with cooking spray or oil, bake the mushrooms for 25 minutes at 375 degrees. Serve hot or at room temperature.

•••FIREFIGHTER CARL FARGIONE'S FRIED CABBAGE

"This dish goes great with poultry or ham," said Farcione. "It's good and so easy. The guys think I'm a genius, but there's nothing to it."

•INGREDIENTS: 1 whole head of green cabbage, quartered, cored and then sliced into 1/2-inch strips; 2 cups olive oil; 1/2 of a whole garlic bulb, minced; 1/2 pound bacon.

•DIRECTIONS: Chop the bacon into 1-inch pieces, sauté and reserve bacon drippings. In a large skillet or wok, heat the oil, sauté minced garlic.

Add cabbage and sauté until tender. Then add bacon and drippings. Serve hot.

•••FIREFIGHTER KEITH YOUNG'S TURKEY BREAST, PERNIL STYLE

Firefighter Keith Young of Ladder 156 in Midwood is an award-winning chef who has appeared on national television and written "Cooking With the Firehouse Chef."

Pernil, or marinated roast pork shoulder, is always a hit with his company, Young said. For Thanksgiving, he adapted the recipe.

•INGREDIENTS: 3/4 teaspoon dried oregano; 2 tablespoons Goya Adobo seasoning; 6 to 9 cloves garlic, to taste; 1 packet Goya Sazon with achiote and cilantro; 1/2 cup distilled white vinegar; 1 (7-pound) turkey breast.

•DIRECTIONS: Preheat oven to 325 degrees. Place the first four ingredients in a food processor and pulse a few times to combine them and chop the garlic.

Add 2 tablespoons vinegar and pulse again until the mixture becomes a fine paste. Add the remaining vinegar and pulse once more.

Rinse the turkey breast under cold water, dry it and lay it on a cutting board. With the tip of a chef's knife, pierce the meat in several places all the way to the bone. Turn the knife in a circular motion to create small pockets to hold the marinade.

Transfer the meat to a roasting pan, skin side up, and spoon the marinade into all the pockets.

Cover the roasting pan with aluminum foil and let the turkey breast marinate for about 15 minutes or, for an even better result, overnight in the refrigerator.

Recover the turkey breast with aluminum foil and roast it in a preheated oven for an hour and three quarters.

Remove from oven and let sit for 15 minutes. Carve into slices no more than a half-inch thick. If the meat is slightly pink, do not worry.

Place it on a sheet tray, cover with the marinade, and finish cooking in the oven.

•••FIREFIGHTER DAMIAN RICARDELLA'S ITALIAN RICOTTA SFINCI

Firefighter Damian Ricardella of Engine 321 in Marine Park was a pastry chef before he became a firefighter. "His recipes are so good, he got a section of his own in my cookbook," said Young. Here's one of them:

•INGREDIENTS: 1 pound ricotta cheese; 2 cups flour; 5 eggs; 4 teaspoons baking powder; 2 tablespoons pure vanilla extract; 6 teaspoons sugar; 6 cups vegetable oil, for deep frying.

•DIRECTIONS: In a large bowl, combine all the ingredients for the batter in the order listed and mix until blended. Set the batter aside for 30 minutes. In a large, deep pot, heat the oil to 350 degrees. Carefully drop teaspoonfuls of batter into the oil and fry until the sfinci are evenly golden brown.

As soon as they are, transfer them to a bowl and coat with either of the toppings below - or make some of each. Serve immediately.

•TOPPINGS: 1 teaspoon ground cinnamon mixed with 1/4 cup sugar, or 1/2 cup honey and 2 teaspoons pure vanilla extract heated in a small saucepan to thin the honey.

Originally published on November 21, 2005

[GaryMrMets]

http://www.nydailynews.com/city_life/food/story/368091p-313085c.html

Top gobblers belly up for
a Turkey Day eating contest

By PIPER WEISS
DAILY NEWS WRITER

On Thanksgiving Day, millions of Americans will become competitive eaters of sorts, scarfing down turkey, stuffing, mashed potatoes and pie with the gusto of Olympic athletes.

If you're looking for a little inspiration before you chow down, head to Artie's Delicatessen on the upper West Side at 10:30 a.m. tomorrow, where eight professional eaters will step up to the plate for the Thanksgiving Invitational presented by the International Federation of Competitive Eating (IFOCE).

For the past four years, this competition has brought together the nation's top eaters to consume stomach-stretching amounts of Thanksgiving dishes like pumpkin pie or turducken (chicken stuffed in duck stuffed in turkey).

This year's challenge: Be the first to polish off a 10-pound roast turkey in 12 minutes - with $2,500 in prize money at stake. Artie's will provide both the venue and the 10-pound birds - which normally feed up to 10 people apiece.

The contest's eight competitors were handpicked by IFOCE. "Our decision was based on merit and promise," says Richard Shea, president of the New York-based federation, which he co-founded with his brother George in 1997. To qualify, each competitor had to win at least one other contest in 2005. Joey Chestnut, a 21-year-old student at San Jose State University and the invitational's front-runner, has taken top honors by devouring waffles, grilled cheese and pork ribs in past contests.

But if he's not careful, he could be out-eaten by local favorite Eric (Badlands) Booker, the winner of last year's Thanksgiving Invitational, who finished four and three-eighths Entenmann's pumpkin pies in 12 minutes. The 420-pound, 36-year-old subway conductor will try to reclaim his title this year by drinking minimal liquid during the contest and tackling the turkey's white meat first.

If Badlands wins, the nine-year veteran of the sport will have two reasons to celebrate. The following day marks the independent release of his second rap album, "Ingestion Engine" - a followup to his 2004 debut release, "Hungry and Focused."

"The whole album is about training and pre-contest jitters. I pay homage to the eaters that came before me," says Booker, who will arrive at the turkey-eating contest after working the graveyard shift on the No. 7 line.

But win or lose, Booker has a turkey rematch planned on Thanksgiving Day. "I have my turkey and all my family members' turkeys to eat," he says. "I'm probably going to hit at least five houses before the weekend is over."

Originally published on November 22, 2005

[Jade Sabre]

I took care of my part of Thanksgiving dinner tonight, I made the cheesecake. Rest is up to my sis and her fiancee :)