CARVING A WHOLE TURKEY
Culinary Quiz
Quote
UPCOMING FOOD HOLIDAYS
FOOD FUNNIES: Martha Stewart Thanksgiving Tips
T.G.I. Friday's Pecan-Crusted Chicken Salad
Culinary Quiz Answer
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CARVING A WHOLE TURKEY:
1. Cut band of skin holding drumsticks. Grasp end of drumstick. Place knife between drumstick/thigh and body of the turkey and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoin it. Separate the thigh and drumstick at the joint.
2. Insert fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. Wing may be disjointed from body, if desired.
3. Slice straight down with an even stroke, beginning halfway up the breast. When knife reaches the cut above the wing joint, slice will fall free.
4. Continue to slice breast meat, starting the cut at a higher point each time. To help make carving easier, use a straight and sharpened knife.
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Culinary Quiz
(Answer at the bottom of page)
Historically, the Turkey graced the head of the Thanksgiving table or groaning board, but for the traditional New England holiday feast, which dish was always placed center stage?
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Quote
"Most turkeys taste better the day after, my mother's tasted better the day before."
- Rita Rudner, comedian
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UPCOMING FOOD HOLIDAYS:
November is: National Pepper Month
National Georgia Pecan Month
National Raisin Bread Month
National Peanut Butter Lovers' Month
November 6 - National Nachos Day
November 7 - Bittersweet Chocolate with Almonds Day
November 8 - National Harvey Wallbanger Day
November 9 - National Scrapple Day
November 10 - National Vanilla Cupcake Day
November 11 - National Sundae Day
November 12 - National Pizza with the Works Day
November 13 - National Indian Pudding Day
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FOOD FUNNIES: Martha Stewart Thanksgiving Tips
9. To get turkey golden brown, use a high-grade shellac.
8. Buy a wreath at K-Mart and tell everyone you made it yourself.
7. Bite the head off of a live turkey.
6. So nobody gets drowsy after dinner, liven up the stuffing with half a can of Folgers Crystals.
5. Plan on cooking fifty-six 20-pound turkeys to feed 1,500 female cons.
4. Tired of turkey? Roast a raccoon.
3. Decorate your turkey with pinecones -- how do I come up with this crap?
2. Get the family as drunk as possible, as early as possible.
... and the #1 Martha Stewart Thanksgiving Tip ...
1. No time to bake homemade pies? Well then, you're a horrible, horrible person.
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T.G.I. Friday's Pecan-Crusted Chicken Salad
Makes two salads
http://www.e-cookbooks.net/ recipes4/09191.htm
Chicken:
4 (4 oz.) chicken breasts, boneless
3 cups chopped pecans
2 cups flour
3 large eggs
1 oz. milk
Glazed Pecans:
1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon water
Salad:
1 head romaine lettuce
1/4 cup balsamic vinaigrette dressing
1 can mandarin oranges
1/2 cup craisins
Crumbled blue cheese, to taste
For Chicken:
Mix 2 cups pecans with 1 cup flour and pulsate in food processor. Mix eggs and milk for batter. Place leftover flour in one bowl, egg batter in second bowl, and pecan flour in third bowl. Coat chicken first in flour, then in egg batter and third in pecan flour. Saute chicken breasts in vegetable oil over medium heat until browned on both sides. Bake chicken breasts in oven at 350ºF for 7 to 8 minutes or until fully cooked. Cool and slice.
For Pecans:
Mix chopped pecans with brown sugar and water. Heat and set aside.
To Assemble:
Toss salad ingredients with glazed pecans. Top with sliced chicken.
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Culinary Quiz Answer:
Chicken Pot Pie
The huge chicken pie centerpiece is described in scintillating detail in many accounts of Thanksgiving feasts. The feast was a traditional English harvest festival that lasted three days. Governor William Bradford sent "four men fowling" after wild ducks and geese. We don't know if they ate turkey since "turkey" meant any kind of fowl. We do know they didn't eat pumpkin pie. They ate boiled pumpkin and made fried bread from corn. There was also no milk, cider, potatoes, or butter. There were no cattle for dairy products, and the newly discovered potato was thought to be poisonous. The rest of the menu was made up of fish, berries, watercress, lobster, dried fruit, clams, venison, and plums.
Culinary Quiz
Quote
UPCOMING FOOD HOLIDAYS
FOOD FUNNIES: Martha Stewart Thanksgiving Tips
T.G.I. Friday's Pecan-Crusted Chicken SaladCulinary Quiz Answer
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CARVING A WHOLE TURKEY:
1. Cut band of skin holding drumsticks. Grasp end of drumstick. Place knife between drumstick/thigh and body of the turkey and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoin it. Separate the thigh and drumstick at the joint.
2. Insert fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. Wing may be disjointed from body, if desired.
3. Slice straight down with an even stroke, beginning halfway up the breast. When knife reaches the cut above the wing joint, slice will fall free.
4. Continue to slice breast meat, starting the cut at a higher point each time. To help make carving easier, use a straight and sharpened knife.
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
Culinary Quiz
(Answer at the bottom of page)
Historically, the Turkey graced the head of the Thanksgiving table or groaning board, but for the traditional New England holiday feast, which dish was always placed center stage?
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Quote
"Most turkeys taste better the day after, my mother's tasted better the day before."
- Rita Rudner, comedian
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
UPCOMING FOOD HOLIDAYS:
November is: National Pepper Month
National Georgia Pecan Month
National Raisin Bread Month
National Peanut Butter Lovers' Month
November 6 - National Nachos Day
November 7 - Bittersweet Chocolate with Almonds Day
November 8 - National Harvey Wallbanger Day
November 9 - National Scrapple Day
November 10 - National Vanilla Cupcake Day
November 11 - National Sundae Day
November 12 - National Pizza with the Works Day
November 13 - National Indian Pudding Day
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FOOD FUNNIES: Martha Stewart Thanksgiving Tips
9. To get turkey golden brown, use a high-grade shellac.
8. Buy a wreath at K-Mart and tell everyone you made it yourself.
7. Bite the head off of a live turkey.
6. So nobody gets drowsy after dinner, liven up the stuffing with half a can of Folgers Crystals.
5. Plan on cooking fifty-six 20-pound turkeys to feed 1,500 female cons.
4. Tired of turkey? Roast a raccoon.
3. Decorate your turkey with pinecones -- how do I come up with this crap?
2. Get the family as drunk as possible, as early as possible.
... and the #1 Martha Stewart Thanksgiving Tip ...
1. No time to bake homemade pies? Well then, you're a horrible, horrible person.
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T.G.I. Friday's Pecan-Crusted Chicken SaladMakes two salads
http://www.e-cookbooks.net/ recipes4/09191.htm
Chicken:
4 (4 oz.) chicken breasts, boneless
3 cups chopped pecans
2 cups flour
3 large eggs
1 oz. milk
Glazed Pecans:
1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon water
Salad:
1 head romaine lettuce
1/4 cup balsamic vinaigrette dressing
1 can mandarin oranges
1/2 cup craisins
Crumbled blue cheese, to taste
For Chicken:
Mix 2 cups pecans with 1 cup flour and pulsate in food processor. Mix eggs and milk for batter. Place leftover flour in one bowl, egg batter in second bowl, and pecan flour in third bowl. Coat chicken first in flour, then in egg batter and third in pecan flour. Saute chicken breasts in vegetable oil over medium heat until browned on both sides. Bake chicken breasts in oven at 350ºF for 7 to 8 minutes or until fully cooked. Cool and slice.
For Pecans:
Mix chopped pecans with brown sugar and water. Heat and set aside.
To Assemble:
Toss salad ingredients with glazed pecans. Top with sliced chicken.
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Culinary Quiz Answer:
Chicken Pot Pie
The huge chicken pie centerpiece is described in scintillating detail in many accounts of Thanksgiving feasts. The feast was a traditional English harvest festival that lasted three days. Governor William Bradford sent "four men fowling" after wild ducks and geese. We don't know if they ate turkey since "turkey" meant any kind of fowl. We do know they didn't eat pumpkin pie. They ate boiled pumpkin and made fried bread from corn. There was also no milk, cider, potatoes, or butter. There were no cattle for dairy products, and the newly discovered potato was thought to be poisonous. The rest of the menu was made up of fish, berries, watercress, lobster, dried fruit, clams, venison, and plums.
