Thanksgiving Dinner

So this is going to be a doozie. I wanted to have a perfect thanksgiving with my girlfriend and I. We made the first turkey we have ever made. Luckily though it turned out perfect. It was the most moist turkey I have ever had. With a little help this was probably the least stressful thanksgiving ever. The turkey basically cooked itself we really didn’t even have to baste it. Overall it was a great thanksgiving dinner.

Bacon Wrapped Turkey

Ingredients:

• 1 turkey, we used a 12 pound because there was only two of us but you can go to around 15 pounds.
• Juice of one lemon
• Sea Salt and Pepper
• Melted Butter
• 1/2 yellow onion
• 3 celery stalks
• 2 carrots
• Parsley
• Sprigs of fresh thyme
• 1 package of thick cut bacon
• Roasting pan

Directions

1. Make sure turkey is room temperature and preheat oven to 400 degress.
2. Remove the neck, giblets from the turkey and set aside (will be used for gravy later) rinse turkey inside and out thoroughly. Pat dry with some paper towels. Then lather the inside of the turkey with the lemon juice and a small handful of salt.
3. For flavor insert a half of a yellow onion, a bunch of parsley, carrots, and celery. They do not have to look pretty just cut up enough to fit inside. Cover the cavity with some alluminum foil to prevent anything falling out. Then stuff the neck cavity with parsley.
4. rub the outside with a small amount of butter and some pepper. Then carefully layer bacon around the entire bacon. to secure the bacon in place just use twine however you can to try and make sure that all surface areas of the turkey is covered with bacon.
5. Flip the turkey breast side down, this will allow all the juices to flow down into the breasts and really prevent a dry turkey. You wont get the brown skin, but who needs that anyway when the turkey will be the most moist you will have ever tried. Top it off with a couple sprigs of fresh thyme.
6. Put the turkey in the oven and cook at 400 degrees for half and hour. Then reduce the heat to 350 degrees for 2 hours. Then reduce again to 225 degrees for the remaining hour to hour and half.
7. It is smart to have a meat thermometer, when finished the deepest part of the breast should be at 170 degrees. The juices should not be pink, if done it should be clear.
8. Eat some of the bacon, because you know you want to. Let it sit for 15-20 minutes before carving.

The Awesome Gravy

Ingredients:

• Neck from the turkey
• 2 tablespoons of butter
• 1 cup diced onion
• 1/2 cup of diced carrots
• 1/2 cup of diced celery
• 1 tablespoon of minced garlic
• 1 bay leaf
• 1 teaspoon of dried thyme
• 5 cups of water
• Fat from the finished turkey
• 2-3 tbsp cornstarch dissolved in 1/4 cup of water
• Salt and Pepper

Directions:

1. Melt the butter in a pan, then bring up the medium high heat. Once it is heated add the neck and brown it on all sides.
2. Add the onion, celery, carrots, garlic and saute until onions are translucent. Around 3-5 minutes. Once finished add the bay leaf, thyme, and water. Once it reaches a simmer, reduce heat and partially cover making sure some steam and be released. Cook for several hours until the turkey is done, at least 3 hours.
3. When the bird is done, remove the neck and place on a cutting board. Strain the rest through a mesh strainer trying to get the vegetables out. Put the gravy back into the pan. Remove as much meat off the neck as possible and finely chop it. Add it back to the gravy. Take some of the fat from the bottom of the roasting pan and add about 3 tablespoons to the gravy along with the cornstartch mix. Let it thicken for about 2-3 minutes.
4. Pour it on everything on your plate.

Green Beans with Shallots and Pancetta

Ingredients:

• 1 pound of green beans, trimmed and strings removed.
• Sea Salt and Pepper
• 2 ounces of pancetta, diced into small cubes
• 2-3 large shallots, diced
• 1 clove of garlic, minced
• 1 tablespoon butter

Directions:

1. Boil green beans in some salt water until crispy. Drain and set aside.
2. Heat a saute pan on medium high heat. Add pancetta and cook until nice and crispy 2-3 minutes. Use a slotted spoon to remove the pancetta and onto a plate leaving the fat in the pan.
3. Add shallots and garlic to the pan. Cook until lightly brown and shallots are translucent.
4. Then add the butter to the pan, drained green beans, and pancetta. Stir until green beans are hot and flavors are mixed and then dig in.

Simple Mashed Taters

Ingredients:

• 1 1/2 lbs of yukon gold potatoes, peeled and quartered
• 1/2 teaspoon of salt
• 4 tablespoons of heavy cream
• 2 tablespoons of butter
• 1 tablespoon of milk
• salt and pepper

Directions:

1. Put the peeled and quartered potatoes in a saucepan, pour water until they are completely covered. Add some salt for taste. Bring to a boil, reduce heat and simmer covered for 15-20 minutes. When they are done a fork should be easily poked through them.
2. Warm cream and butter in the microwave. Drain the water from the potatoes and then put them into a large bowl. Add the cream and butter to start mashing. Either use a potato masher or a large fork. Add milk until you get the consistency you desire.

The Easiest Cranberry Sauce Ever

Ingredients:

• 1 can of cranberry sauce with whole cranberries in it
• Pinch of cinnamon, nutmeg, and allspice.
• Splash of lemon juice

Directions

1. Mix everything in a bowl…thats it. Like I said it’s freaking easy.

Plate everything and try to leave some room for some Pumpkin Pie

Caprese Salad

This is one of the most simple appetizers to a meal ever. I can’t get enough of them either. I love the texture and flavor of this simple simple dish. For a new cook this is a really easy dish to start.

Ingredients:

• 1-2 very firm large tomatoes
• A package of buffalo fresh mozzarella
• Fresh Basil Leafs
• Olive Oil and Balsamic Vinegar
• Salt and Pepper

Directions:

1. Like the picture shows cut the tomatoes and mozzarella in nice thick slices.
2. Place the tomato first and then the mozzarella on top. Then put a large basil leaf over each slice.
3. Drizzle olive oil and the balsamic vinegar on top. Salt and pepper to flavor.
4. Boom and awesome appetizer.

Derby’s Spinach Salad

This salad is simple and easy to make. I just called it mine because it is delicious and I made it on the spot. It is a good way to make a delicious impression on anybody.

Ingredients:

• Bag of Spinach
• 1/4 red onion
• 1 tomato
• Avocado
• Roasted Pine Nuts
• Dried Cranberries
• Olive Oil and Balsamic Vinegar
• Salt and Pepper

Directions:

1. Just place the spinach in a bowl
2. Cut up the tomatoes, onion, and avocado and toss it on top of the spinach
3. Toast the pine nuts by coating them in olive oil, salt, and pepper then either sticking them in a toaster or putting them under your ovens broiler for no more then 2 minutes. Then sprinkle them on top along with the dried cranberries.
4. Crumble up the goat cheese on the salad, then drizzle olive oil and balsamic vinegar on top. Add salt and pepper to your taste.

Taco Night!

I know I always love taco night. I usually love to have them on a day off so I can have a few cold brewskies while with them. When I went to Mexico, the tacos there were amazing. Raging from chorizo tacos (the BEST), fish tacos, to carnitas. Oh man now that I am thinking about it they are all so good. Below are some of the tacos I had on my trip. So I tried to emulate some of the recipe to make some really good tacos. The salsa for the tacos is pretty much perfect and the marinade for the steak is pretty good. Yet I don’t know how they made the fish tacos there so damn good.

 

Ingredients for the Salsa:

• 2-3 Medium sized tomatoes, finely diced
• 1/2 Red onion, finely diced
• 3 Cloves of Garlic, finely diced
• 1 Jalapeno pepper finely diced
• 1 Serano Pepper, finely diced
• Juice of one lime
• 1/2 cup of Cilantro
• Salt and Pepper
• Pinch of Cumin and Oregano

Directions for Salsa:

1. Super easy, Chop all the vegetables
2. Mix all the vegtables together in a bowl, then add seasonings.
3. Let it sit for an hour, and boom you have the best salsa ever

Ingredients for the Steak Tacos:

• 2 pounds of flank or skirt steak
• Corn or Flower tortillas
• 2 – 3 avocados

Marinade ingredients:

• 4 garlic cloves, minced
• 1 Jalapeno pepper, minced
• 1 teaspoon of cumin
• A large handful of cilantro, finely chopped
• Sea salt and Pepper to taste
• Juice of two limes
• 2 tablespoons of white vinegar (I use white wine vinegar)
• 1/2 teaspoon of sugar
• 1/2 cup of olive oil

Directions:

1. Combine all of the marinade ingredients. Lay steak into a large bowl and pour the marinade over the steak. Rub it into the steak making sure it is completely coated. Cover the bowl with plastic wrap and refrigerate for 1-4 hours.
2. Preheat the grill to medium-high heat. Brush the grate with some vegetable oil to prevent sticking. Cook on each side 2-3 minutes flipping only once until you get your desired medium-well done.
3. Once done set steak aside for a few minutes letting the juices settle inside.
4. Thinly slice the steak.
5. Place steak on warm tortillas (you can grill them if you like, or warm them up on a pan), then top with salsa and some avocado.
6. Crack open a beer and enjoy!

Fancy Schmancy Lamb Chop Dinner

This meal might push some of your skills but will impress anyone who you want to show that you are all that is man in the kitchen. It has some Greek influence but mostly just popped out of my brain. When I came up with this dish I was under the weird spell lamb has over me. For some reason those poor little cute goats are full of so much flavor I have these cravings where I HAVE to get some lamb, and this was made on one of those nights. It is complete with a yogurt garlic lemon sauce, truffle potato chips, and candied bacon wrapped asparagus (I know I was on a candied bacon binge).

Ingredients:(Serves 2)

• Around 4-6 lamb chops
• One small package of Greek Yogurt (Not the low fat one)
• Juice of one Lemon
• Pinch of fresh rosemary
• 2 cloves of garlic minced
• 3 golden Yukon potatoes
• Two strips of thick cut bacon
• One bundle of asparagus
• Peanut oil, enough to fill your fryer or cast iron skillet
• 1/4 cup olive oil (Always always always extra virgin)
• White truffle infused olive oil to toss in chips
• Sea salt and ground coarse black pepper

Directions:

1. Take the yogurt and mix in lemon juice, 2 cloves of minced garlic, and a pinch of rosemary. After mixed you can keep it in the refrigerator for an hour to let the flavors mix.
2. Pour 1/4 cup of olive oil into a bowl. Sprinkle in a generous portion of salt and pepper as well as a pinch of rosemary. Mix it all together and then toss the lamb chops inside and let marinate for an hour.
3. Reference Candied Bacon recipe, except this time when bacon is about 15min in the oven, take it out and let it cool for a min. Carefully (without burning yourself) wrap the bacon around a bundle of asparagus and place it  back into the oven for around 15 to 20 min. Or until bacon is fully cooked. Set oven on warm and keep the bundle warm until you are done with the rest.
4. Preheat the fryer to 375 degrees or set skillet to med-high heat with enough peanut oil to cover chips but be careful not to put to much so that hot oil wont pour over into your kitchen. Hot oil is VERY VERY dangerous, I know from working in a restaurant and burning my hand multiple times and having a roommate that lit a pan on fire in the kitchen. Just be careful.
5. Using a cheese grater, there should be a slice that is used to make shaved Parmesan. Use that hole and slice the potatoes into nice chip sized slivers. Using paper towels pat down firmly on the potatoes after cut to get as much moisture as you can out of them. The more you do it the crispier the chips are going to be. When the oil is ready drop them in, stirring occasionally to make sure they are evenly cooked. Should take about 5-10 mins or until they are golden brown.
6. While the Oil is heating up preheat grill or another skillet to medium high heat. Once it reaches the correct temperature place the lamb chops on the grill and cook on each side for about 2-3 minutes only flipping once. Check by poking to get the desired medium rare, medium, or well done.
7. Once the potato chips are done take them out of the oil and into a large bowl. Sprinkle with salt and pepper and a drizzle of white truffle oil and toss making sure the truffle oil is evenly distributed throughout the chips.
8. Place all of it nicely on a plate and sit down and soak up all of the compliments that are about to hit you.

The Ultimate Cheeseburger

Everybody loves a delicious juicy cheeseburger. I have messed around with lots of different toppings and different meats to bring to you the best concoction of mouth exploding flavors. Yet I know I am not perfect and people love their burgers a certain way so always feel free to change or experiment with my recipe.

Ingredients:(Yields 2 Burgers)

• 1lb of 80/20 Ground Chuck
• Half of a Yellow Onion
• 2 Cloves of Garlic
• 6 mini portabello mushrooms
• 1 tbsp of Butter (Salt Free)
• 4 strips of Candied Bacon (see Recipe for Candied Bacon)
• 2 Slices of Smoked Gouda
• 2 Large Buns
• Deli Mustard (or any condiments you like on burgers)
• Sea Salt and Black Pepper Corns

Directions:

1. Mold Ground Beef into Patties 1/2 pound patties (you can make smaller patties if you want, but then it wouldn’t be ultimate now would it?) and coat both sides of the burger with a pinch of sea salt and some ground black pepper corns.
2. Bake the Candied Bacon ahead of time and have to cooling before you start the rest. (Trying to have it all come out at the same time is pretty hard)
3. Chop the half onion into rings then pop the rings separate. Also cut the garlic into slivers and cut the mushrooms into slivers as well (Most grocery stores should have already cut portabello mushrooms if you are feeling lazy). Melt the butter at a low heat. Once melted raise the heat to medium high. Once the temperature is ready (the butter should be changing color slightly to a brownish, but not too brown you don’t want it to burn. Throw in the onions and garlic. Toss them around until the onions turn translucent then add the mushroom cooking for no more then five minutes.
4. Heat up Grill or Skillet to medium high heat, then cook the burgers only flipping them once. Moving them around too much will loose the juiciness. To tell how done your burgers are to your liking, there is a simple trick. If you touch your chin that is what medium rare should feel like, your nose will be medium, and your forehead is well done. When about a minute away place the cheese on top to let it melt.
5. Place the burgers aside to sit for about a minute before serving, during this time cut the avocado into slices.
6. Cut the buns, put down the mustard (or other condiments) then the pattie. Then place the bacon and then the sauteed mushrooms and onions. To finish it all off place the avocado.
7. Wear a kevlar suit because your mouth is about to explode

Candied Bacon

Who doesn’t love bacon? Pork fat is probably one of my favorite things and when I found out about candied bacon is opened up a whole new light. The smell emitting from the oven was enough to make my knees weak. This recipe is good on any sandwiches, broken up over salads or mac and cheese, or even what I like to do sometime and just grab it to snack on.

Ingredients:

• As much bacon as your heart desires
• Dark Brown Sugar, enough to coat the amount of bacon you want
• Ground Black Pepper Corns
• Chipotle Chili Powder

Directions:

1. Preheat oven to 325 degrees
2. Place a wire rack over a baking dish, and then spray with non-stick spray.
3. Coat each side of the bacon generously with the dark brown sugar rubbing it into the bacon
4. Then sprinkle pinches of the ground black pepper over each side of the bacon, again making sure to rub it in. If you like your food a little spicy, you can repeat this step with some chipotle chili power. It ads a nice smokey flavor to it.
5. Then bake for about 30 minutes or until bacon is cooked to your liking.