Here we are ready to enter July. It is hard to believe the 4th is this coming week-end. It looks like the weather is going to cooperate. If you have time, this is an excellent potato salad recipe. If you are running out of time, I have your back. I have ordered in a great selection of Herold’s Salads for this week. Be safe! Until next time…from Our Butcher Block to your Table.
Well, how many of you are in a tizzy over the Thanksgiving Dinner? I am really not. I figured why stress out for 2 months or 2 weeks when you can get everything done and just stress for 2 days. I just decided this morning to cook Thanksgiving Dinner at our house. My sister wanted us to join her family. She is very good about having everyone over. Instead, we will be having a small gathering and relax. This works for us because we will be at the meat market on Friday morning to greet the customers that don’t want to be involved in the “black Friday” experience. I just want to encourage you, don’t overdo. How much can one family eat anyway? Make time to be together and make memories. No one will remember that the turkey wasn’t Martha Stewart perfect, but they will remember the time spent together as a family.
Cooking the Turkey
Make sure there are no surprises in the neck cavity (gizzards, neck, heart) Rinse out the neck and cavity of the turkey. If you stuff the turkey, make the stuffing the night before and refrigerate it. When you get the turkey prepped put the chilled stuffing into the cavity and into the neck area of the cold turkey. For a 12 to 15 pound turkey use the recipe below, for larger turkeys, double the recipe. Another good idea, buy the disposable foil pan –we sell them for $1.59 at the butcher shop and cook the turkey in there. No one has to clean up the turkey pan. This is a memory you won’t mind “disposing” of.
1 1/2 cups of chopped celery (with leaves)
1 cup finely chopped onion
3/4 cup butter (you can substitute 8 oz. of chicken stock)
9 cups soft bread cubes
1 teaspoon salt
1 teaspoon ground sage
1/4 teaspoon ground pepper
Over medium heat cook and stir celery and onion in butter until celery is tender. I use a roasting pan so there is plenty of room to add the other ingredients. Remove from heat. Stir in the remaining ingredients. At this point, you will refrigerate the stuffing.
If you have a 16 pound turkey, (about 20 pounds stuffed) it will take approximately 5 1/2 to 6 1/2 hours to cook. The internal temperature should be 185 degrees. Decide what time you are going to eat and back the cooking time from there. Allow 30 minutes for the turkey to rest before you carve it. If you are eating at 1:00 p.m. you should allow 7 hours of cooking and prep time. You will want to have the turkey in the oven by 6:00 a.m. Heat the oven to 325 degrees. Remember for a really moist turkey, cook the bird upside down. The juices will go to the breast area and it will be the best turkey ever.
Enjoy your Thanksgiving. I am truly thankful for each one of you. Until next time…From our Butcher Block to your Table.
This dish has a big name to live up to and believe me, it does! I made this for the Butcher last week. Those of you who know the Butcher know he does not do “hot” very well. He got a little whiny when I told him “Frank’s Hot Sauce” was a part of the recipe. Note to self, “NEVER tell the Butcher what is in a dish you want him to try”. Well, let me tell you, the Butcher fell in love with this dish. It’s a good thing too, because it is going to be on our menu often.
Buffalo Chicken Loaded Potato Casserole
1 1/2 pounds of boneless skinless chicken breasts cut into 1/2 inch cubes
7 to 8 red-skinned potatoes washed and cut into 1 inch cubes
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
1 Tablespoon Paprika
2 Tablespoons Garlic Powder
2 Tablespoons Frank’s Hot sauce (add more to taste)
2 cups shredded Mexican Cheese
1 cup crumbled cooked bacon (approximately 1/2 pound of uncooked bacon)
1 cup diced green onion
Preheat the oven to 400 degrees. Spray a 9″ X 13″ pan with cooking spray. In a large bowl mix the olive oil through the hot sauce (above). Add the cubed chicken and potatoes. Stir to coat. Carefully scoop the chicken and potatoes into the baking dish. Bake 55 to 60 minutes stirring every 20 minutes. (I had mine on an automatic cooking setting while I was away from home. I was not able to stir the mixture and it turned out fine.) When cooked remove from the oven and top with cheese bacon and green onion. Bake another 5 minutes until the cheese is melted.
This is such a fun, easy and delicious meal. I put additional hot sauce over my portion and it was delicious. This reheats for a great lunch or an easy dinner.
Enjoy! Until next time…From our Butcher Block to your Table.
I had the nicest experience last Friday. One of my customers came in. She was excited that I was there. She told me that she had brought something for me. She proceeded to unload her car. She had brought me 10 Sunflower plants, at least 28 flowers and last, but certainly not least, an herb garden. I was overwhelmed. I had just planted all my flowers the previous week-end. I had lamented that I didn’t plant any herbs. I was wondering if I had it in me to get more plants for that project. In walks my customer and I don’t have to worry about it. She had done it for me. All I can say is I am very blessed. Thank you. I am including a recipe for Tomato-Herb Marinated Flank Steak from Eating Well: July/August 2009. If you haven’t done so, plant some herbs and enjoy.
Makes: 6 servings
- 1 medium tomato, chopped
- 1 shallot, peeled and quartered
- 1/4 cup red-wine vinegar
- 2 tablespoons chopped fresh marjoram
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 pounds flank steak, trimmed
- Puree tomato, shallot, vinegar, marjoram, rosemary, salt and pepper in a blender until smooth. Set aside 1/2 cup, covered, in the refrigerator. Scrape the remaining puree into a large, sealable plastic bag. Add steak and turn to coat. Refrigerate for 4 hours or up to 24 hours.
- Preheat grill to medium-high. Remove the steak from the marinade (discard the marinade). Oil the grill rack. Grill the steak 4 to 5 minutes per side for medium-rare or 6 to 7 minutes per side for medium, turning once and brushing the cooked side with some of the reserved sauce. When the steak is cooked, turn it over again and brush with more sauce. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice the steak crosswise and serve with any remaining sauce spooned on top.
TIPS & NOTES
- Make Ahead Tip: Marinate steak for up to 24 hours.
I am anxious to try this recipe myself. I have to wait for my Rosemary to get a little more volume before I start snipping it.
Have a wonderful day. Until next time…From our Butcher Block to your Table.