Date sent: Sun, 06 Feb 2000 16:18:08 -0800
Subject: Turkey Legs
> I visited a Boat Show and several flea markets that served smoked
> Turkey Legs that tasted just like Ham.
> So I came home and bought 4 Turkey Legs and smoked them with
> Hickory wood and rub. They didn't taste the same--They
> tasted like Smoked turkey.
> Question: Can you tell me how to marinate or smoke Turkey legs
> so they taste like ham... ?????
> Thank you so much,
Well, I've smoked a few turkeys in my time, and they all tasted
great, but they tasted like - smoked turkey, as you say. I have
tasted turkey legs at events such as you mention that tasted like ham.
I'll say up front that I don't know how to smoke a turkey leg so that
it tastes like ham, nor was I able to find a recipe for doing this.
I have been told that the only way to do this is to cure the legs like
one cures ham. After all, my smoked pork roasts don't taste like ham, either.
One way to make your smoked turkey better is by soaking the turkey legs
overnight in a brine similar to the one below, and then smoking them very
slowly. However, since I don't really know, I am going to refer you to
Derrick Riches, the About.com guide to barbecue & grilling at:
http://bbq.about.com/home/bbq/mbody.htm He has a lot of information on his
site about smoking turkey, and while he doesn't have a recipe there that
specifically says that it will make smoked turkey taste like ham, he will
be the most likely person I know of to be able to help you find this
recipe, if one exists.
Brine for Smoked Turkey
1 gallon water
1 cup kosher or unionized salt
1/2 cup sugar
6 fresh tarragon leaves or 1/4 cup dried tarragon
1 teaspoon black pepper
The water you use should be unclorinated. If you don't have easy
access to good spring water. Boil it first, let it cool and then add all
other ingredients. Mix thoroughly. Place turkey in large non - metallic
dish and cover completely with brine. Let sit in refrigerator for 24
hours or overnight. Remove turkey from brine and dry. Coat with olive
oil. Place in Smoker
----- Original Message -----
Sent: Tuesday, October 31, 2000 19:25
> I would like to know How you prepare a goose for Christmas, Have no
> idea, but, remember my beloved grandmother cooked them and she had
> a special way. They were delicious and not tough. Also they are so
> filled with fat and she mixed the fat with turpentine to make a chest
> rub for winter colds. We had very few colds in the winter back then.
> But I am getting away from my purpose of writing to find out the proper
> way to prepare and cook one of the above.
> Do you have a recipe that is fool proof?? I have heard some horror
> stories from people regarding domestic geese
> Thank you muchly . Jean
I've never cooked goose myself, but the three recipes below come highly
recommended. Let me know which one, if any, you use, and how it turns out.
Quebec-style Roast Goose
10 ea Slices, White Bread
1 c Dried Currants
4 ea Apples, Peeled, Sliced
1 tb Dried Thyme
4 tb Melted Butter
1 tb Vegetable Oil
1 ea Goose (8 - 10 lbs)
1 ea Chopped Onion
1 ea Chopped Carrot
1 ea Chopped Stalk of Celery
1 ea Clove, Garlic, minced
1 ea Bay Leaf
3 ea Whole Cloves
1 ea Sprig, Fresh Thyme
1 ea Sprig, Fresh Marjoram
1/4 c White Wine
1 ts Tomato Paste
1 cn 10 oz Chicken Bouillon
Make stuffing by combining bread, currants, apples, thyme, salt, pepper and
melted butter. Stuff, truss and tie goose. Prick bird all over with fork.
Heat oil in roasting pan on top of stove, brown goose lightly on all sides,
then drain off pan drippings. Set goose breast side up, add a little water,
cover and roast at 375 degrees for one hour. Combine chopped onion, carrot,
celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from
roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25
minutes per pound (three to four hours in all) draining off fat at intervals
and adding more water as required. Transfer cooked goose to platter and keep
warm. Skim off remaining fat in pan and heat dripping and vegetables on top
of stove until mixture is reduced. Then stir in white wine, tomato paste and
chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little
cornstarch mixed with water may be blended in to thicken gravy, if desired.
Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six
to eight servings.
Roast Goose with Wild Rice & Chestnut Stuffing
Work Time: 2 hours
Total Time: 5 hours
1 12-pound fresh or frozen (thawed) goose
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
garnish: fresh rosemary or parsley sprigs, small pears or apples, champagne
or seedless grapes, and lemon leaves
1. Prepare Wild Rice & Chestnut Stuffing.
2. Remove giblets and neck from goose, refrigerate or freeze to use in soup
another day. Discard fat from body cavity, rinse goose with running cold
water and drain well.
3. Fasten neck skin to back with 1 or 2 skewers. With goose breast-side up,
lift wings toward neck, then fold them under back of goose so they stay in
place. Spoon Wild Rice & Chestnut Stuffing into body cavity. With string,
tie legs and tail together.
4. Place goose, breast-side up, on rack in large roasting pan, with two-tine
fork, prick skin in several places to drain fat during roasting.
5. In cup, mix salt and pepper, use to rub over goose.
6. Insert meat thermometer into thickest part of meat between breast and
thigh, being careful that pointed end of thermometer does not touch bone.
Roast goose in 350 degrees F oven 3 hours or until meat thermometer reaches
180 to 185 degrees F.
7. To serve, place goose on large platter, let stand 10 minutes for easier
carving. If you like, garnish platter with fresh rosemary or parsley sprigs,
small pears or apples, champagne or seedless grapes, and lemon leaves
Wild Rice & Chestnut Stuffing
Work Time: 1 hour 25 minutes
Total Time: 2 hours
2 tablespoons margarine or butter
1 large Granny Smith apple, peeled, cored, and chopped
1 large celery stalk, diced
1 medium-size carrot, diced
1 small onion, diced
1/4 teaspoon dried thyme leaves
salt and pepper
two 13 3/4- to 14 1/2-ounce cans chicken broth
one 4-ounce package wild rice
1 cup parboiled rice
1 pound chestnuts
1. In 3-quart saucepan over medium heat, in 1 tablespoon hot margarine or
butter, cook 1 large Granny Smith apple, peeled, cored, and chopped, until
softened. With slotted spoon, remove cooked apple to small bowl, set aside.
2. In same saucepan, in 1 tablespoon additional hot margarine or butter,
cook 1 large celery stalk, diced, 1 medium-size carrot, diced, 1 small
onion, diced, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon dried
thyme leaves, stirring frequently, until vegetables are tender-crisp and
3. Stir in two 13 3/4- to 14 1/2-ounce cans chicken broth and one 4-ounce
package wild rice, over high heat, heat to boiling. Reduce heat to low,
cover and simmer 35 minutes.
4. Stir in 1 cup parboiled rice, over high heat, heat to boiling. Reduce
heat to low, cover and simmer 25 minutes longer or until liquid is absorbed
and white and wild rice are tender.
5. While rice is cooking, prepare chestnuts: In 4-quart saucepan over high
heat, heat 1 pound chestnuts and enough water to cover to boiling. Reduce
heat to medium, cook 10 minutes. Remove saucepan from heat. With slotted
spoon, remove 3 or 4 chestnuts at a time from water to cutting board. Cut
each chestnut in half. With tip of small knife, scrape out chestnut meat
from its shell (skin will stay in shell). Chop any large pieces of chestnut
meat, set chestnut meat aside. Discard cooking water in saucepan.
6. When rice is done, stir in chestnuts and cooked apple.
7. Spoon stuffing into body cavity of Roast Goose or other holiday bird and
continue cooking according to recipe directions
An Absolutely Perfect Roast Goose
Yield: 12 Servings
1 10 to 12 lb. goose, either fresh or frozen and thawed
I have made a Thanksgiving goose every year for at least 15 years. I
have steadily gained on making the perfect bird but I finally found
the greatest recipe ever in Cook's Magazine. The divine part of this
approach to cooking the goose is that it employs some of the eastern
method of drying the skin which is used in Peking Duck. The skin
simply drops all its fat and leaves a crispy, dry, delectable skin
that folks fight over! No more rubbery, yucky goose skin full of fat!
A frozen goose is perfectly adequate. Have thawed 24 to 48 hours
before the meal (48 is better.) Prick the goose well all over,
especially on the breast and on the upper legs, holding the skewer
almost paralel with the bird so as to avoid piercing the flesh. Fill
a very large pot 2/3 full of water (pot should be large enough to
almost accomodate the bird) and bring to a boil. Using rubber gloves
submerge bird (neck side down) for 1 minute (till goose bumps arise.)
Repeat the process (this time with the tail side down.) Drain the
goose, breast side up on a rack in a large roasting pan and set in
the refrigerator, naked, to dry the skin for 24 to 48 hours.
When you are ready to roast the bird, on the big day. Make your
favorite stuffing. I made one in "94" that seemed to be well liked.
The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in
about 5 cups of water. Drained and chilled overnight. In the morning
I added soaked, cut up dry shitake mushrooms along with their soaking
water with an egg beaten into it. A tablespoon of poultry seasoning,
a sauteed onion, plenty of salt and freshly ground pepper.
Now you salt and pepper the bird insdie and out, liberally. Preheat
the oven to 325 degrees while you are stuffing and sewing up the
bird. Place it in the oven in a roaster and on a rack on it's breast.
For a 12 1/3 lb. goose I needed a full 5 hours but this is quite a
large bird. Just close the oven and let it stay, undisturbed for 1
1/2 hours. After this time, take it out of the oven. Use a baster to
draw out the fat that has accumulated in the bottom of the pan
(schmaltz lovers, send up a cheer) You can strain this fat through a
coffee filter, putting the schmaltz in small bottles which keep very
well in the freezer for up to a year.) Turn the bird over on its back
before you put it back in the oven. put it back in for another hour
before you start checking for doneness. The recipe gave the best
advice on checking for doneness, at this point, that I have ever
seen. With a piece of terry rag, squeeze the upper drumstick (not
thigh) lightly. If it feels kind of squishy, like roast beef, it's
done. Every bird is different so you must judge when it is done. When
meat is done (be patient, it may take a while), raise the heat to 400
degrees. Remove roaster from the oven and transfer bird (rack and
all) to a jelly roll pan. Put it back in the oven for 15 minutes to
further crisp and brown the bird. Take it out and let it sit,
uncovered for a half an hour.
Regarding the roaster, after you remove the bird to a jelly roll pan
and put that in the oven, remove the fat from the roaster and put it
over 2 burners adding about 2/3 cup of dry sherry and deglaze the pan
with a wooden spoon. combine these drippings with your giblet broth
either to make a gravy or to use later for goose carcass, slow cooker
----- Original Message -----
Sent: Wednesday, October 25, 2000 15:22
we are wanting to do a prime rib for the holidays, can you help me with
a either smoked prime rib or baked. thanks!!!!!
This site has a lot of information about how to cook a perfect prime rib:
Below are a couple of good recipes.
Bratten's Restaurant Prime Rib
Ingredients: 1 Prime Rib roast (5 to 10 lbs), salt & pepper,
Monosodium Glumate (optional), 2 Tablespoons oil.
Method: Set oven temp @ 350*. Wipe roast, & sprinkle with salt,
pepper, & monsodium glumate (optional). Do not prebrown roast.
Pour oil into roasting pan & brush over bottom of pan. Place roast
in roasting pan, cover with lid, & bake for 1 1/2 hours.
Open pan & wash top with 2 cups water. Bake a further 15 mins. & serve.
The wash becomes a delicious Au Jus.
Lawry's Prime Rib
This recipe is courtesy of Lawry's the Prime Rib in Las Vegas, NV.
Lawry's is considered by most gourmet magazines and restaurant surveys
as one of the best places in all of America for prime rib. This recipe
is accompanied by their whipped cream horseradish to be served on the side.
Ingredients 1 (4-rib) Standing Rib Roast
Lawry's Seasoned Salt
1 bag (5 lb.) rock salt
1 cup whipping cream
2 tablespoons prepared horseradish, well drained
or 4 tablespoons finely grated horseradish root
Dash Tabasco sauce
Preparation - Lawry's Prime Rib Roast
Sprinkle fatty cap of roast with Seasoned Salt.
In heavy roasting pan, spread rock salt evenly over bottom; place wire
roasting rack, fatty side up. Make sure no salt actually touches the
beef. Insert meat thermometer in thickest part of meat, making sure it
does not touch a bone. Roast in preheated 350°F oven until thermometer
registers 130°F for rare, 140° for medium, or approximately 20 to 25
minutes per pound.
Remove from oven and let stand 20 minutes before carving. Using a sharp
carving knife, slice meat across grain for serving. Discard rock salt.
Makes 6 to 8 servings
Preparation - Lawry's Whipped Cream Horseradish
Whip cream until stiff peaks form. Fold in 1/4 teaspoon Seasoned Salt,
horseradish and Tabasco until well mixed.
Makes 6 servings
Date sent: Thu, 2 Dec 1999 23:44:16 EST
Subject: Chateaubriand Roast
> Dear Sirs:
> I would like to serve a Chateaubriand Roast for Christmas Dinner.
> However, I have not had much luck in roasting. Could you send me a
> recipe on how to roast the meat. Should I use a bullion cube for flavor
> or should I serve with Bernaise sauce? Thank you. Mrs. Mery
Chateaubriand is traditionally served with Bernaise sauce and
chateau potatoes. Below you will find some recipes for each. In
each case, the top recipe is the traditional one. the others are
Broiled Chateaubriand (traditional)
Recipe by the late James Beard
For: Chateaubriand (2 lb.)
Rub the thawed chateaubriand well with butter, then season with
salt and pepper. Broil 18-20 minutes about 3 inches from
broiling unit, basting frequently with additional butter. Place on a
heated serving platter and allow to rest for 5-10 minutes before carving.
Serve with Bearnaise Sauce. A 2 lb. chateaubriand serves 4-6
Servings - 2
12-14 ounce tenderloin ( 2lbs for 4 to 6 people)
1 tablespoon melted butter
Maitre d'hotel butter
Trim the tenderloin and if necessary flatten it slightly - it should be 1
1/2 -2 inches thick. Brush one side with melted butter and season with
freshly ground pepper. Do not add salt, as this will extract the juices.
Put the steak, buttered and seasoned side up, under a hot broiler
and cook 4-5 minutes under high heat to brown the surface and
seal in the juices. Turn over, brush with remaining butter, season
with pepper. Turn the heat down and broil the steak a further 4-5
minutes, turning it once only. The steak should be cooked
through but remain pink inside.
Lift the steak onto a board and carve it, at a slight angle, into
6 even slices. Remove to a warm serving dish and garnish with
sprigs of watercress and slices of maitre d'httel butter.
Traditionally, Chateaubriand is served with chateau potatoes and a
Maitre d'hotel butter
4 ounces butter
1 tablespoon minced parsley
Salt & black pepper
Blend parsley with butter and season to taste with salt, ground
pepper and a few drops of lemon juice. Put mixture on a plate and
chill until solid.
Steak (or chateaubriand) with Wild Mushroom Sauce
4 medium sized New York Strip Steaks or 2 lbs beef tenderloin
2 Tbl. Finely chopped shallots
2 oz. Butter (1/2 stick)
1 lb. assorted wild mushrooms, sliced
(portabello,morel,shitake, cremini...whatever is available)
1/2 cup Red Wine
3 oz Demi-Glace Gold*
1 cup Hot Water
Salt and Pepper to taste
*If you can't find Demi-Glace Gold, you can substitute 1 cup of
homemade demi-glace or 2 cups of veal stock reduced by half and
forget about the cup of hot water.
Preheat your grill until it’s really hot. Season the steaks with a little
salt and pepper. The meat should be cooked approximately 3-4 minutes per
side depending how you like your steaks. When done, slice the steaks into
1/4 inch strips, fan out on a warm plate and add your wild mushroom sauce.
Prepare Wild Mushroom Sauce:
Demi-Glace Gold comes with easy instructions, but here’s how I
make it. Melt butter in a sauce pan and sauté shallots until
transparent, approximately 2-3 minutes. Add red wine, preferably
something you may be sipping while you are preparing this meal.
Don’t use plain old cooking wine, big mistake. Add mushrooms
and cook until tender and wine has reduced to an essence. Add
Demi-Glace Gold and stir (with a whisk if you have one) until
dissolved. Add hot water and simmer until the sauce has
thickened, approximately 8-10 minutes. Salt and pepper to taste
and serve over the steaks
Béarnaise Sauce (traditional)
3 tablespoons white wine vinegar
1 tablespoon cold water
1 teaspoon finely chopped shallots
4 egg yolks
4 whole black peppercorns, crushed
1/2 cup butter or margarine, softened
Dash dried tarragon, crushed
1 teaspoon chopped fresh tarragon
Dashed dried chervil, crushed
or 1/4 teaspoon dried tarragon, crushed
In a saucepan combine vinegar, shallots, peppercorns, dash
tarragon, and chervil. Bring to boiling, reduce heat and simmer
about thirty seconds or till reduced to half volume. Strain; discard
solids. Add the cold water to herb liquid.
Beat egg yolks in the top of a double boiler (not over water). Slowly add
herb liquid. Add 2 tablespoons of the butter to the egg yolks; place over
boiling water (upper pan should not touch water). Cook and stir until
butter melts and sauce begins to thicken. Continue to add the remaining
butter, 2 tablespoons at a time, while stirring constantly. Cook and stir
until sauce is the consistency of thick cream. Remove from heat. Stir in
one teaspoon fresh tarragon or 1/4 teaspoon dried tarragon. Season with
salt to taste. Serve with beef, pork, poultry or fish. Makes about 3/4
----- Original Message -----
Sent: Thursday, November 16, 2000 13:42
I'm Looking for a recipe for pink vodka sauce,hope you can help.
Happy to oblige.
Pink Vodka Sauce
2-3 cloves garlic, finely minced
5 tablespoons olive oil
1 1/2 pounds ripe, fresh tomatoes;
or 1 1/2 pounds canned tomatoes, preferably Italian imported, drained
Salt and freshly ground black pepper
1/2 teaspoon hot red pepper flakes
1 pound dried penne, preferably imported Italian
6-8 large leaves basil, sliced into ribbons
2 tablespoons vodka
1 cup heavy cream
To Cook The Pasta:
Heat the oil in a medium-sized saucepan over medium heat and when the
oil is warm add the chopped garlic and sauté for 1 minute. If using
fresh tomatoes, cut them into 1-inch pieces. Add fresh or canned tomatoes
to pan and cook for 20 minutes. Season to taste with salt and pepper, then
add the red pepper flakes. Bring a large pot of cold water to a boil.
Meanwhile, place the skillet over low heat and simmer sauce as you cook the
pasta. Add coarse salt to the boiling water, then add the pasta and cook for
8 to 11 minutes depending on the brand, that is. 1 minute less than for normal
al dente. Drain the pasta and add it to the skillet with the tomato sauce.
Add the vodka, mix very well, and raise the heat to medium. Sauté for 1 minute,
stirring the pasta vigorously with a wooden spoon. Add the cream; taste for
salt and pepper. Mix for 30 seconds to allow the cream to get well absorbed
into the pasta, then sprinkle on the parsley, transfer pasta to a warmed
serving dish, and serve immediately.