Having spent months at a time in New Orleans on several occasions (my parents lived there off and on for 10 years), I have a real appreciation for Red Beans and Rice. Personally, I really like the ones served at Popeye's Fried Chicken. The rest of my family isn't quite as impressed with that recipe, but those of you who don't live in the South don't even have access to those. And where, if we don't live in Louisiana or at least somewhere in the South, are we going to find pickled pork? Sure, one of the great Cajun chefs - Emeril, Paul Prudhomme, Tony Cachere, etc... - will have a method on the internet for pickling pork. But really - do you have time for all that? I don't. So here's a recipe I've put together from two sources: 1) a New Orleans resident's shortcut recipe, and 2) necessity.
DINE-IN EASY RED BEANS - made with ingredients available anywhere
1 lg onion, finely chopped
1 pkg kielbasa
2 cans kidney beans
1/2 can water, maybe more
1 splash red wine vinegar
1/2 stick (1/4c) butter
S and P to taste
Drain beans. Saute onion in med-lg pot in a little olive oil or some of the butter. When tender, add sliced or chopped sausage. Saute until onions are translucent. Add beans, vinegar and water. Simmer uncovered for 1hr or longer. Watch water content - you may need to add a little more water to prevent scorching. Give it a taste test to see if it needs another little splash of vinegar, and adjust seasonings. When the beans are nice and thick and you're ready to eat, add butter and stir to melt. Serve over rice, with Frank's Red Hot Sauce or green Tabasco.
How To Make Gravy
This is so much easier than I ever thought it was. Stress-free gravy, though, means everything else needs to already be finished, or you have to have enough helping hands that you don't have to worry about the other last minute items getting done.
4 T butter
6 T flour
3-31/2 c chicken stock (or beef stock)
turkey drippings (or roast drippings)
Pour the turkey drippings into a large measuring cup. Let it rest for about 10min then spoon off the fat and discard. If you have a fat separator measuring cup, it's much quicker and easier, so put that on your wish-list. Add enough broth to the drippings to make about 4c liquid.
Place the roasting pan over the stove burners on medium heat. Melt the butter in the roasting pan, scraping the browned bits from the pan into the butter with a wooden or silicone spoon. Add the flour and stir for a few minutes to cook the flour. You want this roux to be a light brown.
Continue stirring - actually, a whisk works best, so continue whisking - as you ad the broth mixture a little at a time, to fully incorporate. Redue heat as need to keep mixture at a simmer. Whisk constantly until the gravy is thick and smooth. This will take about 15min. You can lower the heat to keep it warm, stirring occasionally, until ready to serve - if you trust your burners - mine are too hot. (A new range is on next Christmas' wish list.)
4 T butter
6 T flour
3-31/2 c chicken stock (or beef stock)
turkey drippings (or roast drippings)
Pour the turkey drippings into a large measuring cup. Let it rest for about 10min then spoon off the fat and discard. If you have a fat separator measuring cup, it's much quicker and easier, so put that on your wish-list. Add enough broth to the drippings to make about 4c liquid.
Place the roasting pan over the stove burners on medium heat. Melt the butter in the roasting pan, scraping the browned bits from the pan into the butter with a wooden or silicone spoon. Add the flour and stir for a few minutes to cook the flour. You want this roux to be a light brown.
Continue stirring - actually, a whisk works best, so continue whisking - as you ad the broth mixture a little at a time, to fully incorporate. Redue heat as need to keep mixture at a simmer. Whisk constantly until the gravy is thick and smooth. This will take about 15min. You can lower the heat to keep it warm, stirring occasionally, until ready to serve - if you trust your burners - mine are too hot. (A new range is on next Christmas' wish list.)
Still Trying to Decide How to Cook that Turkey?
I'm not a turkey fan. This is not the first time you've heard me state that, and it probably won't be the last. But every once in a while, you get a good one - or a good recipe. We, meaning my husband and I, cooked three turkeys for a crowd at our church dinner last week using this winning method, below. Of course, we had to have the yearly stuffing/dressing debate. In order to try this turkey recipe, I won this year, and we made dressing (stuffing that's not stuffed into the bird, but baked in a pan.) Two things I never make are turkey and dressing, so it was completely off the cuff. My husband said he loved it. After years of losing the stuffing fight, I just glared at him. Here's what I put in the dressing - I didn't measure - this is one time when you have to just jump off the board and swim:
4 boxes of Paxo/Pepperidge Farm stuffing mix - in the US, that's probably only 1 big bag
chicken broth - I think I used 1 qt (liter) - I did go by the instructions on the box
about 4oz sour cream
secret ingredient: large bag from the wholesale club of Sahale "Valdosta" Pecans, chopped - had to get a little bit of Georgia in there
What would I have done differently?
Could have used regular pecans and craisins - cheaper
Added more poultry seasoning and pepper
Added a cup or two of apple juice/cider as a substitute for some of the chicken stock
The gravy from this turkey recipe was really good on this dressing, and guess what? You got it. I'm not a dressing or a gravy fan, either.
DINE-IN CIDER TURKEY
(adjust amounts to the size of your turkey)
1 24 lb turkey - thawed if frozen, neck and giblets removed
1 c butter, softened
4 apples, cored and cut in wedges
2 T ground sage or poultry seasoning
1 t ground black pepper
1 T salt
1 liter or quart of Extra Dry Apple Cider (alcoholic or non-alcoholic, your choice)
Set oven or electric roaster to 350F. Rinse turkey and pat dry. Mix seasonings into softened butter. Loosen skin over turkey breast and smear seasoned butter between skin and meat, as well as all over turkey cavity. Place apples inside cavity.
Put bird into a roasting bag and place bag in roasting pan, or, place bird into your electric roaster if applicable. Pour cider under the breast skin, into the cavity and over the entire bird. Seal bag if applicable, and cut slits according to manufacturer's instructions.
Turkey producers say to roast turkey until internal temperature is 180F when measured in the meatiest part of the thigh. I think we removed ours at 165F, as the drumstick meat was already pulling away from the bone, and the temp does continue to rise a bit after removing it from the oven. Make sure it sits at least 20min before carving - perfect timing for making gravy.
See my 'How-To' post on making gravy.
4 boxes of Paxo/Pepperidge Farm stuffing mix - in the US, that's probably only 1 big bag
chicken broth - I think I used 1 qt (liter) - I did go by the instructions on the box
about 4oz sour cream
secret ingredient: large bag from the wholesale club of Sahale "Valdosta" Pecans, chopped - had to get a little bit of Georgia in there
What would I have done differently?
Could have used regular pecans and craisins - cheaper
Added more poultry seasoning and pepper
Added a cup or two of apple juice/cider as a substitute for some of the chicken stock
The gravy from this turkey recipe was really good on this dressing, and guess what? You got it. I'm not a dressing or a gravy fan, either.
DINE-IN CIDER TURKEY
(adjust amounts to the size of your turkey)
1 24 lb turkey - thawed if frozen, neck and giblets removed
1 c butter, softened
4 apples, cored and cut in wedges
2 T ground sage or poultry seasoning
1 t ground black pepper
1 T salt
1 liter or quart of Extra Dry Apple Cider (alcoholic or non-alcoholic, your choice)
Set oven or electric roaster to 350F. Rinse turkey and pat dry. Mix seasonings into softened butter. Loosen skin over turkey breast and smear seasoned butter between skin and meat, as well as all over turkey cavity. Place apples inside cavity.
Put bird into a roasting bag and place bag in roasting pan, or, place bird into your electric roaster if applicable. Pour cider under the breast skin, into the cavity and over the entire bird. Seal bag if applicable, and cut slits according to manufacturer's instructions.
Turkey producers say to roast turkey until internal temperature is 180F when measured in the meatiest part of the thigh. I think we removed ours at 165F, as the drumstick meat was already pulling away from the bone, and the temp does continue to rise a bit after removing it from the oven. Make sure it sits at least 20min before carving - perfect timing for making gravy.
See my 'How-To' post on making gravy.
Last-Minute Gift Idea, Guest Blogger and Mulled Holiday Cider
Christmas is just a few days away, so I have a special treat for you today. Lee McKenzie, of Victoria, BC, is sharing her favorite Christmas recipe with us, as well as her newly published romance, The Christmas Secret. If you have a girlfriend you'd still like to pick up a gift for, check out the romance section at Chapters or go online for an ebook. Here's a taste of what Lee's newest book is about.
A CHRISTMAS PRESENT WITH A HIDDEN PAST
AJ Harris needs to leave town, before his past sneaks up on him in the form of a tool-belt-wearing beauty who also happens to be the mother of his child. Fate has other plans when AJ inadvertently hires Samantha Elliott to renovate and sell his grandmother's old house. Now he has to hide the truth - he secretly adopted the child Sam abandoned three years ago.
Only, AJ can't prevent the bond between mother and child. When he learns the selfless reasons behind Sam's actions, including his own father's deceit, AJ's secret becomes a burden he can't keep. But will Sam forgive him for having their son all this time? Or will one little boy's love bring together a family...just in time for Christmas?
Quick interview with Lee:
L: Hi, Kemala! Thank you so much for inviting me to be a guest on your blog today. Christmas is my favorite time of year, and gathering my family around the dinner table is my favorite art of the holiday.
K: Mine, too, without a doubt. Now, am I correct - this is your fifth published book? Have all of them been with Harlequin American Romance?
L: Yes, The Christmas Secret is my fifth book for Harlequin. Writing for the American Romance line is a perfect fit for me because it's classic contemporary romance - two people meeting, or meeting again, and falling in love, with a strong focus on family and community.
K: Was there something in real life that inspired this story?
L: The Christmas Secret is the first in a three-book series about three women who run a business called Ready Set Sold. They renovate and stage homes for the real estate market. I'm a huge fan of HGTV! Samantha, the heroine of the first book, is the company's carpenter, and hers is a secret baby story with a twist. The working titles of the next two books are The Daddy Project and Daddy, Unexpectedly.
K: Wow - I’m excited about this series. I’m an HGTV girl, too! With Christmas just a few days away,
where can we get copies of The Christmas Secret for gift-giving? I think you have ebooks available, don't you?
where can we get copies of The Christmas Secret for gift-giving? I think you have ebooks available, don't you?
L: All of my books are available as eBooks from Harlequin.com, Amazon.com and, in Canada, Chapters.com.
K: Tell us about the recipe you're sharing - is it used in the book or is it just a favorite of yours?
L: There are quite a few references to food in The Christmas Secret. One of the characters bakes gingerbread and serves "green eggs and ham" to the little boy in the story. Mulled cider isn't mentioned in the book but I decided to share it on my recipe card because it's one of my favorite things to make and serve for the holidays. Nothing makes a home smell more like Christmas than the scent of warm, spicy apple cider. I invite anyone who would like a recipe card to send me their address via my website (www.leemckenzie.com). I'll be happy to pop one in the mail to them! Merry Christmas, Kemala! Merry Christmas, everyone!
K: Thank you, Lee - It's been great to have you on today. Merry Christmas, and I wish you every success with your new series. I'm looking forward to making your cider for our New Year's Day party.
If you tend to have all-day open-house type parties like I do, making this in the crockpot is a great idea.
Lee's Christmas Secret Recipe
MULLED HOLIDAY CIDER
MULLED HOLIDAY CIDER
4 qts apple cider or apple juice
1 c orange juice, strained to remove pulp
1/2 c pineapple juice
1/4 c lemon juice
1 t lemon zest
1/4 c sugar
2 t ground nutmeg
1 t ground cinnamon
1 t ground ginger
1 t ground cloves
2 cinnamon sticks
2 t whole cloves
Mix the juices and lemon zest in a large pot. Bring to a simmer over medium heat but do not boil. In a small bowl, blend sugar with ground nutmeg, cinnamon, ginger and cloves. Stir this mixture into the juices.
Wrap cinnamon sticks and whole cloves in a small piece of cheesecloth, tie with kitchen string, and toss into the pot. Reduce heat and simmer for an hour.
Crock Pot Method: follow the above steps but simmer on low for four to five hours.
To Serve: remove the cheesecloth bundle and garnish with orange slices or other festive fresh fruit.
Serves 40 - Enjoy and have a happy holiday!
Easy Christmas Candy - Peppermint Fudge
Those of you who know me well will be surprised by this post. Seldom do I eat fudge - I'm thousands of miles from the fudge-makers I love most - but there's one rule I live by when it comes to that particular confection: if it isn't chocolate, it isn't fudge. Period. So today I'm eating my words...and finding them quite delicious.
Once again I'm bringing you a new-to-me recipe I found on the internet. And once again one reason I've chosen this particular recipe is because it's so easy. It's a no-stress, quick and easy holiday treat, and let's face it, who really needs complicated and stressful recipes this time of year?
Just remember that this needs to chill for a couple of hours before cutting into bite-size pieces.
PEPPERMINT FUDGE
2 10oz pkgs vanilla or white chocolate baking chips
1 can sweetened condensed milk
1/2 t peppermint extract
1 1/2 cups crushed peppermint candy canes
1 dash red or green food coloring
Line an 8inch square baking pan with aluminum foil and grease the foil. Unwrap the candy canes, place in a ziploc-type bag, and use the side of a hammer to crush into small pieces.
Combine baking chips and condensed milk in a saucepan over medium heat. Stir frequently until almost melted. Remove from heat and continue to stir until smooth. When chips are completely melted, stir in extract, coloring and candy.
Spread evenly in the prepared pan. Chill for 2 hours then cut into squares.
BTW - I see absolutely no reason not to make this recipe with CHOCOLATE chips!
Once again I'm bringing you a new-to-me recipe I found on the internet. And once again one reason I've chosen this particular recipe is because it's so easy. It's a no-stress, quick and easy holiday treat, and let's face it, who really needs complicated and stressful recipes this time of year?
Just remember that this needs to chill for a couple of hours before cutting into bite-size pieces.
PEPPERMINT FUDGE
2 10oz pkgs vanilla or white chocolate baking chips
1 can sweetened condensed milk
1/2 t peppermint extract
1 1/2 cups crushed peppermint candy canes
1 dash red or green food coloring
Line an 8inch square baking pan with aluminum foil and grease the foil. Unwrap the candy canes, place in a ziploc-type bag, and use the side of a hammer to crush into small pieces.
Combine baking chips and condensed milk in a saucepan over medium heat. Stir frequently until almost melted. Remove from heat and continue to stir until smooth. When chips are completely melted, stir in extract, coloring and candy.
Spread evenly in the prepared pan. Chill for 2 hours then cut into squares.
BTW - I see absolutely no reason not to make this recipe with CHOCOLATE chips!
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