Quick Tips

Check out these awesome tips.  Reneckish...maybe but useful.

Roasted Turkey Legs

10-15 turkey legs

For the brine:

4 quarts water

1 cup brown sugar

1 cup kosher salt

1 cup white sugar

2 Tbsp. seasoning blend (your choice)

1 bay leaf

For the rub:

2 tsp. seasoning blend (BBQ Blends are nice)

1 Tbsp. chili powder

2 tsp. paprika

2 tsp. onion powder

2 tsp. salt

Preparation

Add the water with salt, white sugar, brown sugar, seasoning blend, and bay leaf in a large pot.

Bring to a boil then remove from heat.

Allow the water to cool.

Pour the cooled mixture into a large container and fill with ice.

Add the turkey legs to the brine and make sure they are submerged completely. You can set a plate or bowl over the legs to make sure they stay covered in brine. Cover the container and place in the refrigerator for at least to 6 hours.  The longer you leave it in the brine, the more flavor will soak into the legs.

Preheat oven to 400.

Prepare your rub (just mix them all together in a separate bowl)

Remove the turkey legs from the brine and rinse them in cold water. Pat them dry.

Rub the dry seasonings onto the turkey legs. Try to shove as much of the seasoning under the skin and crevices.

Cover a large baking sheet with foil and bake for about 20 minutes. Turn the legs over if you like to make sure they cook evenly. Reduce the heat to 300 and roast for another 15 – 20 minutes.

You can buy the single sheet foil sections to wrap the bottom of the legs to serve.

I am going to visit some friends up north soon.  I will soon be experiencing a battle of sorts.  In celebration of this I would like to post a link to the following website. 

http://www.all-about-renaissance-faires.com/food/renaissance_foods.htm

Pictures from my adventure will follow.

 

This is Harley. I've been friends with her since elementary school. Going to see her and experience this battle will be a blast.  I miss her.

 

Isn't she beautiful!

Garlic Roasted Brussel Sprouts

Ingredients

15-16 brussel sprouts (give or take a few)
1 Tbs. Olive Oil
1 Garlic Clove, minced
Sea Salt and Pepper to taste

Preparation

Pre heat oven to 375

Cut the stems off the Brussel sprouts. Peel off the first layer and discard. Cut the sprouts in half. (If some of the other leaves fall off as you are cutting them, do not throw them out. They get nice and crispy during baking).

Lay a piece of parchment paper over a cookie sheet and spread the Brussel sprouts out.

Sprinkle olive oil, sea salt, pepper and garlic over the sprouts. Toss them to cover the sprout evenly.

Place the sprouts so that they are flat side up.

Place them in the over for about 15-20 minutes or until they begin to brown.

Serve

Yum

Tandoori Chicken (Minus the Tandoor Oven)

 

 

Basic Tandoori Spice Blend

1 tsp. each:
            ground ginger
            ground cumin
            ground coriander
            paprika
            turmeric
            salt
            cayenne pepper

 

Junkies Version of Tandoori Chicken (pictured above)

 

1 cup yogurt, plain
1 Tbsp. lemon juice
1 tsp. ground ginger
1 tsp. allspice
1 tsp. smoked paprika
1 tsp. fresh ground black pepper
1 tsp. ground cinnamon
1 tsp. ground cayenne pepper
2 tsp. ground cumin
2 tsp. salt
1 Tbsp. garlic, minced
1 Tbsp. Thai chili paste with garlic
12 pieces chicken (dark meat is more tender)

 

Preparation:

In a small bowl, mix the yogurt and lemon juice.
Add all spices, garlic, and chili paste, and whisk until smooth.
Put pieces of chicken in a large zip-lock bag and add the marinade to each bag.
Closed the bag and massage the bag until the chicken is thoroughly coated.
Open bag and remove most of the air.
Refrigerate at least 8 hours. The longer the better!
When you are ready to cook, line a large pan with foil, use a rack so heat can circulate under the chicken.
Pre-heat your oven to 425.
Place the chicken pieces so they are not touching. 
Bake for 45 minutes and turn the chicken after 30 minutes of cooking time, then roast for another 15 minutes.
Turn the oven off and let the chicken rest in the oven for 25 minutes.

 

 

Into the Wild

French Toast w/Wild Blueberry Sauce

Here's the french toast I made with wild blueberry sauce this morning.

The pic isn't the best but it was delish!

I'll re post with the recipe soon...