"You know you're getting old when all the names in your black book have M. D. after them."Harrison Ford
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7-Color Cuisine
Making healthy, colorful foods a lifestyle for nutrition and good eating. Why Choose Foods by Color? Nature's healing colors abound in fruits, vegetables, whole grains, legumes, and healthy oils. The colors are actually pigments that come from a special ...
Boiled Collar Of Bacon With Creamy Mustard Sauce
Almost everyone I know likes his bacon smoked (no pun intended!) but trust the Irish to formulate a smashing recipe where the savoury potency of bacon and healthful tastiness of choice veggies memorably collide. What you end up with is a rich, flavoursome ...
What is Nouvelle Cuisine?
The 1970's brought a great deal of upheaval and new ideas to the forefront, and the world of cuisine was no exception. In June of 1975, the British magazine Harpers & Queen coined a term to refer to a new type of food that was sweeping the world: Nouvelle ...
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-----------------------------------BRINE-----------------------------------
1/2 c Salt 1 ts Celery salt
1/3 c Sugar brown 1 c White wine
1/2 ts Maple flavoring 1 tb Pepper
1 ts Onion powder 3 c Water
Place turkey in brine for 8 to 12 hours. Remove from brine. Rinse and air
dry for at least one hour. Open upper and lower body cavities to expose to
smoke. Place in smoker and smoke with your favorite fuel. Smoke for 30
minutes per pound approximately. i.e. 10 lbs = 5 hours
Remove from smoker and bake in the oven at 300 degrees for about 15 minutes
per pound. You may also use your smoker, if it is a convertable model, in
a roast mode to cook the turkey. Turkey is done when joints separate
easily from the body and if the meat is pierced with a toothpick the juices
are clear. Watch the bird closely during the roasting phase as different
birds will require greatly differing time for cooking depending upon the
temperature of the smoker.
NOTE: If desired the brown sugar may be replaced with maple syrup giving
the bird a more maple flavor.
About the Author
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Recipe: Strawberry Rhubarb ConfituresSan Jose Mercury News1. In a large nonreactive bowl, combine berries, rhubarb, sugar and lemon juice. Split vanilla bean lengthwise and scrape out pulp. Mix both into the berry mixture. Cover, refrigerate and allow fruit to macerate 6 to 12 hours. 2. |
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Pitcher Cocktails: 8 Boozy Recipes For EntertainingHuffington PostClick through the slideshow below to find some of the best recipes. From light ginger shandies to boozy rhubarb cosmos, there's a cocktail right for any type of party. Have a great pitcher cocktail recipe? Share it with us! |
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