Pre-Thanksgiving prep: Brining the Turkey

There really is no question when it comes to brining a turkey for Thanksgiving; if you don’t want a dry turkey you brine it the day before. I’m sure we have all had dry turkey on Thanksgiving, and know how it can really take away from Thanksgiving. A moist, juicy turkey just makes everyone’s Thanksgiving a more memorable one. Here is a step-by-step process from the guys at Serious Eats on how to not over cook your turkey.

• “Under 120°F (48.9°C): The meat is still considered raw. Muscle cells are bundled up and aligned in long, straight cable-like fibrils wrapped in a sheath of elastic connective tissues, which is what gives meat it's "grain."

• At 120°F: The protein myosin, begins to coagulate, forcing some liquid out of the muscle cells, which then collects within the protein sheath.

• At 140°F (60°C): The remaining proteins within the muscle cells coagulate, forcing all of the liquid out of the cells, and into the protein sheath. The coagulated proteins turn the meat firm and opaque.

• At 150°F (65.6 °C): The proteins in the sheath itself (mainly collagen) rapidly coagulate and contract. Like squeezing a tube of toothpaste, all the water what was forced out of the cells and has collected within the sheath, is now squeezed out of the meat completely. Congratulations, your turkey is overcooked.

Thanks to all those who pointed out that I should include temperature conversions in the future

Although the government will have you believe that 165°F is the minimum temperature to cook your turkey to, clearly you need your turkey to be within the 140 to 150°F range to ensure juiciness.”

So brining is soaking the bird overnight in a salt-water solution with other herbs and spices added in according to your liking.

Brine for Thanksgiving Turkey

2/3-cup kosher salt

2/3-cup sugar

6 whole cloves

1 tsp juniper berries, crushed

1 tsp black peppercorns, crushed

1 tsp allspice

5 fresh sage leaves

4 springs thyme

2 bay leaves

16 cups water, divided

1 10-15 pound turkey

Directions

1. Pour 4 cups of water into a big pot
2. Add first 6 ingredients to water.
3. Then add sage, thyme and bay leaves, bring to a boil.
4. Boil for 3 minutes, then let cool to room temperature
5. Rinse turkey and pour brine over it in a big bag. Let turkey brine for 24 hours.

Belgian-Style Waffles with salted caramel coulis

Crisp on the outside, tender on the inside; waffles make any meal, whether it be breakfast or dessert a tasty one. Especially when paired with a sweet salted caramel coulis and maybe a little scoop of ice cream, it can take your waffles from good to great!

Belgian-Style Waffles(makes around 6 waffles)

• 1 cups all-purpose flour

• 1 teaspoons baking powder

• 1/4 teaspoon salt

• 2 large eggs, separated

• 1 tablespoons sugar

• 1 cups whole milk

• 2 tablespoons (1/4 stick) unsalted butter, melted

• 1/4 teaspoon vanilla extract

• Nonstick cooking spray

Salted caramel coulis

· 1/2 cup sugar

· 1/4 cup water

· 1/2 cup heavy whipping cream

· 3 1/2 tablespoons unsalted butter

1/2 teaspoon fleur de sel or coarse kosher salt

Directions for Salted Caramel Coulis

1. Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves.
   
   
2. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides with wet pastry brush and swirling pan, about 10 minutes.
   
   
3. Add heavy whipping cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve.
   
   
4. Remove from heat. Stir in unsalted butter and fleur de sel or coarse salt.
   
   
5. Transfer caramel to small pitcher or bowl. Cool. Can be made 1 day ahead. Cover and chill. Stir over low heat just until warm enough to pour before using

Directions for Waffles

1. Preheat a waffle iron according to the manufacturer's instructions.
2. Sift the flour, baking powder, and salt into a medium bowl and set aside.
   
   
3. In a second bowl, use a whisk to beat together the egg yolks and sugar until sugar has dissolved and eggs have turned a pale yellow.
   
   
4. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix.
5. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
6. Using a rubber spatula, gently fold the egg whites into the waffle batter. Don't overmix!
7. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover waffle grid.
8. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. In checking for doneness, open the waffle iron carefully and watch out for steam. Do not open the waffle iron, though, for at least 1 minute. Repeat cooking with remaining batter. When each waffle is done, remove using either tongs or a fork.
9. Top with coulis, you can also add a scoop of ice cream or some fresh fruit.

Chicken Enchiladas with a spicy habanero sauce

I think if I had to choose a favorite Mexican dish, it would be enchiladas, without a doubt. The first time I had them and took a bite of that gooey, cheesy, spicy and flavorful goodness, I knew I’d be making these again for myself.

The recipe is very simple and all the ingredients can most likely be found in your pantry or spice rack. It’s a bit time consuming and takes some coordinated effort to simultaneously cook the chicken, beans and sauce, but the result is delicious!

These enchiladas are really spicy because of the whole habanero chili I use, so if you aren’t a big spice guy, I would recommend only using half of the habanero or use a jalapeno, which still give it a manageable kick.

Chicken Enchiladas with spicy habanero sauce (makes 3 enchiladas)

3 Tbsp. chili powder


2 Tbsp. flour


1/2 tsp. garlic powder


1/2 tsp. salt


1/4 tsp. cumin


1/4 tsp. oregano


1/2 tsp. paprika

2 cups chicken stock


3 Tbsp. oil (vegetable or canola)


1 (15.5 oz.) can black beans, drained


1 tsp honey

2 chicken breasts

1 onion, diced


1 habanero chili if you want more heat or 1 jalapeno if not, finely diced

1 slice bacon, chopped

2 cups Mexican-blend shredded cheese


3 flour tortillas

Directions

1) Pre-heat over to 350 degrees.

2) Heat 3 Tbsp of oil for a few minutes over medium heat and then add first 7 ingredients to form a roux. Llet cook for 5-10 minutes, stirring occasionally.

3) Once roux is cooked through, add 2 cups chicken stock, lower the heatand let simmer for a few minutes. Add chicken and poach until cooked, around 10 minutes depending on heat.

4) Sauté onions, bacon and habanero in a pan over medium heat with a few pats of butter until onions are translucent.

5) Drain beans into a small pot and cook over low heat until warm. Add honey while heated (I think the honey adds a nice counter-balance to the heat of the habanero).

6) Take chicken out of sauce and shred or dice it. Keep sauce on low heat.

7) Grease a baking dish and lay out tortillas. Assemble them by putting the chicken down first, then sauce, followed by beans, then onion/bacon/habanero mix and finally some shredded cheese. Roll then up, place in the dish, cover with more sauce and bake for 10 minutes.

8) Take out of the oven and cover with cheese, then put them back in the over for 5-10 minutes or until cheese is melted.

Tortilla de Patatas

Tortilla de Patatas(or, traditionally Tortilla Espanola) is a very traditional Spanish Tapas dish. It is basically a potato omelet, but throughout the little villages in Spain, there are many different variations, including; cheese, onion, ham, the list is endless with possibilities. It's a great snack to have that is easy to prepare in a short amount of time.

I first learned of this Spanish gem from my dad's friend from Spain, Ignacio. He visited the States a few year ago and brought a special pan just for making Tortilla de Patatas. Ever since then i've been hooked on it, making it whenever I get the chance.

Classically, you would use potatoes to make Tortilla de Patatas, but I like to put my own spin on traditional food, so I used potato chips, caramelized onions and pancetta. Its not what you would get in Spain, but it IS really good. Ole!

Tortilla de Patatas

2 eggs

1/2 onion, sliced

1 1/2 handfuls of potato chips( I used Cap Cod chips, anything is fine though)

2 Tbsp cubes pancetta

salt and pepper for seasoning

Olive oil for cooking, just enough to cover the pan

Directions

1)Slice onions and caramelize until golden brown over medium heat for ten minutes. Add Pancetta and sauté for another minute, transfer to a small bowl to cool.

2)Crack two eggs into a small bowl and mix. Crunch chips slightly and add to eggs until combined, let sit for a few minutes.

3)Add onion and pancetta to the bowl with the eggs and chips, heat pan with oil in it over medium heat and put the broiler on.

4)Pour egg mixture into pan and let cook for one minute, then put in the broiler for 30-45 seconds or until golden brown on the top.

5)Take pan and using a plate, put the plate on top of the pan and flip over very carefully. Enjoy!

Home-made Burger with "Shake Shack" Sauce

I thought it would be a good time to break out the meat grinder that has been rarely used since being bought. I could think of no better way to use it then to make freshly ground burger with the 2 or 3 pounds of "flap steak"( a cheap cut of meat, similar to hanger or skirt steak) I had in the fridge. I've also been meaning to try the secret "Shack Sauce" from the restaurant Shake Shack in the NYC and at Citi Field. It had been decoded by the guys over at Serious Eats a few weeks ago, which can be seen here.

Home-made Burgers(makes 4 burgers)

1-2 pounds flap meat, any kind of beef can be used

4 burger rolls, preferably Martin's Potatoes Rolls

Shack Sauce, recipe follows

4 slices cheese, if desired

"Shack Sauce"(makes about 3/4 cup)

1/2 cup mayonnaise

1 tablespoon ketchup

1 tablespoon yellow mustard

1/2 kosher pickle

1/4 teaspoon garlic powder

1/4 teaspoon paprika

pinch cayenne pepper

Directions

1. Cut Flap steak into 1 inch cubes and lightly season with salt.
   
   
2. Put into meat grinder with the fine grind attached.
   
   
3. Form ground meat into 5 oz. patties and season one side with salt and pepper.
4. To make sauce, combine all ingredients in food processor and blend until smooth.
5. Heat a pan over medium heat and put seasoned down and then season the other side.
6. Cook 2-3 minutes on each side, place cheese on after flipping if desired.
7. Place burger on bun, apply sauce and enjoy!

Dulce de Leche Brownies

There is a bake sale at school tomorrow and since I had a can of dulce de leche sitting in my cabinet, I decided to make dulce de leche brownies for it. These brownies are fantastic: they're gooey, rich, chocolaty and laced with mouth-watering dulce de leche. These will be available at the AIDS Awareness club bake sale tomorrow.

Dulce de Leche Brownies 
(adapted from David Lebovitz’s "The

Sweet Life in Paris")


8 tablespoons butter, plus more to grease the pan

6 ounces bittersweet or semisweet chocolate chips


1/4 cup unsweetened cocoa


3 large eggs, room temperature


1 cup sugar


1 teaspoon vanilla extract

1 teaspoon cinnamon


1 cup flour

1 cup dulce de leche

Instructions

1. Preheat the oven to 350 degrees.


2. Generously grease an 8-inch square pan.


3. Melt the butter in a medium saucepan. Add the chocolate and stir

constantly over very low heat until melted.


4. Remove from the heat, pour into medium sized bowl and add the cocoa. Whisk until smooth. 


5. Add the eggs one at a time. Stir in the sugar, vanilla, and flour.

6. Scrape half of the batter into the pan and spread it out. Drop about one-third of the dulce de leche in prune-sized dollops, evenly spaced, over the brownie batter. Drag a knife through the dulce de leche to swirl it slightly.

7. Spread the remaining brownie batter over the top, then drop the rest of the dulce de leche over the batter. Run a knife through to swirl it. David’s note says that if you overdo the swirling, the whole thing will bake into a bubbly mess so just drag a knife through once or twice and leave it at that.

8. Bake for 45 minutes, or until the center feels just slightly firm.


9. Remove from the oven and cool completely before cutting.

Blackie's Hot Dog Stand: a night to remember

Last Friday, my uncle and I made the more-than two-hour trek to Blackie's Hot Dog stand in Waterbury, Ct. This was a really big deal because Blackie's is usually NEVER open on Fridays. It was owned by a Catholic family back in 1928, and according to the Catholic church, you weren't allowed to eat meat on Fridays, so Blackie's, being a hot dog stand, was closed on Fridays. In the 60's when the church said it was ok to eat meat on Fridays, Blackie's still stayed closed on Fridays just until a few years ago when they would open for private parties.So when my uncle's business colleague opened the place up for this past Friday and invited us, I knew I wouldn't be missing it for the world. I had never been to Blackie's before then, just heard stories telling of its greatness and its vaunted hot pepper relish(which did not disappoint).

Upon arrival, I knew I was in for a treat when i saw the big, old school red neon lights spelling out Blackie's. With the more then two hour wait, and mountains of anticipation built up, I couldn't wait for get inside. The interior was just as retro as the exterior, I felt as though I stepped right into a 50's diner, with leather stools and a Happy Days esque jukebox.

Now, to the food. Blackie's is famous for their hot-dogs, smothered in hot pepper relish and mustard, its a hot dog enthusiast dream. I'm pretty sure the dogs are boiled to the point where they blister, slapped on a soft, chewy roll. The dogs are a combo of beef and pork as I was informed by the extremely pleasant server. You then have the choice of mustard and the renowned hot pepper relish. Once I loaded it up with mustard and relish and took that first bite, I immediately thought, "Oh my god, this relish is amazing!!". This isn't your ordinary relish, its got a nice kick to it from the hot peppers, perfect balance of acidity and sweetness, its simply sublime. It was so good, I just had to buy a jar of it, and i'll be putting that stuff on every dog I eat!

Blackies also serves burgers and cheeseburgers. My uncle and I each tried one because as we saw them being served they looked like they were worth a try... they weren't. They weren't bad necessarily, they were just average. They did, however, ruin our quest for 5 dogs apiece for the night, we ended up with 3 each and a burger each, very satisfied though.

Blackie's Hot Dog Stand

2200 Waterbury Road Cheshire, CT 06410

203.699.1819