Text 22924, 93 rader
Skriven 2012-03-26 23:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Slaw In Sandwiches
==========================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> I never saw it done in Western Tennessee

I think it's mainly a regional (the Carolinas) thing.

 DD> on a nice turkey breast sarnie - some
 DD> creamy coleslaw adds a nice touch.

Mostly for the mayo. So hold the cabbage! [g]

I roasted cut up turkey parts different ways on the weekend. The
legs got a buffalo wing spicing baked treatment, the thighs were
oven braised in spicy plum sauce, the wings were sweet glazed and
coated with sesame seeds and the breasts stuffed with garlic parsley
butter under the skin. The liver got butter poached on the stove top
and the rest of it went into the soup pot. I then froze half of
everything.

Tonight for supper we had a self serve turkey breast sandwich buffet
with multi-grain bread, French bread, tortillas, bacon, ham, three
cheeses, lettuce, mustard sprouts, onion, jalapenos, tomatoes,
avocados, mustard and herbed mayo all available. Everyone made there
own and nobody complained.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Turkey with Orange Marmalade Glaze
 Categories: Holiday, Turkey, Fruit
      Yield: 40 Servings

    3/4 c  Orange juice
    3/4 c  Orange marmalade
      1 tb Honey
     20 lb Turkey
      2 ts Salt
      2 ts Pepper
      2 ts Savory
      2 ts Sage
    1/2 c  Melted butter
      2    Pears; cored and thinly
    -sliced
      1 lg Onion; thinly sliced
      1    Celery stalk; thinly sliced
    3/4 c  Chicken broth
      5 tb Flour
    Salt and pepper

  Combine orange juice, marmalade and honey in heavy saucepan. Bring
  to a boil.  Reduce heat and simmer until thickened, stirring
  occasionally.

  Preheat oven to 375F. Rinse turkey in and out; pat dry. Combine
  salt, pepper, savory and sage in small bowl. Rub some inside bird.
  Mix remaining mixture with melted butter and brush over turkey.
  Arrange the pears, onion and celery on bottom of roasting pan. Place
  turkey atop pears and vegetables.  Tie legs together.

  Roast turkey 45 minutes, then reduce heat to 350F and roast 1 1/2
  hours, basting occasionally with pan juice. Brush 1/3 of glaze over
  turkey. Continue roasting until meat thermometer inserted in thickest
  part of thigh registers 175F, basting occasionally with remaining
  glaze, about 45 minutes. Transfer turkey to platter.  Tent with foil
  while making gravy.

  Strain pan juices, reserving 1 cup pear and vegetable mixture.
  Degrease juices, reserving 5 tablespoons fat. Pour pan juices into
  measuring cup and add enough broth to measure 3 3/4 cups.  Heat
  reserved 5 tablespoons turkey fat in large saucepan over medium heat.
  Add flour and cook until just beginning to color, stirring
  constantly. Add pan juices and bring to a simmer, whisking
  constantly. Cook until gravy is thick enough to coat back of spoon,
  stirring frequently, about 10 minutes.

  Puree 1 cup reserved pear and vegetable mixture with gravy in
  processor. Return to saucepan. Season with salt and pepper and bring
  to a simmer.

  Source unknown.

MMMMM


Cheers

YK Jim


... It's 3 AM. You're stoned. Time for Denny's.

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