Here come the holidays: share your favorite food, drink, home decoration - Page 2

Patty in Wisc · 11-21-2009, 01:21 PM

Prime rib (or any beef roast)
Let meat stand at room temp for at least 1 hour
Preheat oven to 375*f. Rub meat well w/ salt, sprinkle w/ pepper
(My friend uses rock salt & says he sometimes has to chisel the salt off) I use course sea salt & pack it on top & sides. Place in shallow pan fat side up.
DO NOT COVER, DO NOT ADD WATER
Put roast in oven (make sure it's 375 w/ thermometer); cook for just 1 hour & turn off heat. DO NOT OPEN OVEN DOOR AT ANY TIME till ready to serve.
Regardless of how long meat has been in oven,- 30-40 minutes before serving, turn oven on again & reset to 375*.
I like med rare so I go about 32 -34 minutes. NOW you can open the door & remove. Pick or slice off the extra salt & when you carve, it will be med or med rare all the way thru & crisp on outside.
I've done this many times & usually turn oven off (after 1 hour) 1-2 hours before serving time. Just turn it back to 375 for about 33 minutes.
And remember, don't open the door! And no, the salt does not absorb the juice.

mjdsinsacto · 11-21-2009, 01:21 PM

Quote:

Originally Posted by CValentine

Thanksgiving08 slideshow by chebaby77 - Photobucket

Ok - It's not super fabulous & decorated for the holidays - I make good food, but I'd be broke trying to make it look like Martha Stewart does...

The bird is a 23-24 pounder as most of my turkeys are.
And a huge ham, with copious amounts of gravy for both!

Steve was gone last year, so I had my girlfriends Michelle & Alicia(whose hubbys were deployed too),
my BFF Rebecca & her husband Scott & thier son Jake, my MIL/FIL, my 5 kids & ex-husband. Everyone was full!
I didn't show all the desserts, there wasn't enough room on the table.

Hope you enjoy!

~Cheryl

Everything looked good!!! ... and plenty!

Seaner · 11-21-2009, 01:53 PM

Quote:

Originally Posted by CValentine

Thanksgiving08 slideshow by chebaby77 - Photobucket

Ok - It's not super fabulous & decorated for the holidays - I make good food, but I'd be broke trying to make it look like Martha Stewart does...

The bird is a 23-24 pounder as most of my turkeys are.
And a huge ham, with copious amounts of gravy for both!

Steve was gone last year, so I had my girlfriends Michelle & Alicia(whose hubbys were deployed too),
my BFF Rebecca & her husband Scott & thier son Jake, my MIL/FIL, my 5 kids & ex-husband. Everyone was full!
I didn't show all the desserts, there wasn't enough room on the table.

Hope you enjoy!

~Cheryl

Thanks for the recipee, Patty in Wisc! Medium is just the way I like mine! I'll be sure and pass that on to mom (cautiously)!

Thanks for the slide show, Cheryl! And deepest respect & regards for our service personnel overseas. That's where Thanksgiving begins.

mjdsinsacto · 11-21-2009, 02:07 PM

Quote:

Originally Posted by lorax

My Christmas board of fare will be the following, since my Turkey Day was back before All Saints'

1. Drunken Turkey with Walnut-Mushroom Brandy Stuffing- the bird is cleaned, plucked, and placed in a pail large enough to accomodate it, then covered in Aguardiente for at least 2 days if not a week, then drained and roasted with butter, sage, parsley, cilantro, and slices of anise bulb. The stuffing is a family secret.

This could easily be renamed "Drunken but Nice Smellin' Turkey" with all those fragrant aromatics.

Your kitchen 'round xmas must smell like ....well, Christmas!

Jananas Bananas · 11-21-2009, 05:23 PM

Every time I look at this thread my stomach starts growling hideously LOUD!

Here is Mr. Gobbles:

~JaNan

Patty in Wisc · 11-29-2009, 11:03 PM

Quote:

Originally Posted by mjdsinsacto

Planning my turkey day menu (keeping it real simple this year)

1) Martha Stewart's brined roasted turkey (turkey is "soaked" overnight in brine solution of water, salt, seasoning, diced celery, carrots, leeks, onions, etc.); stuffed, covered with cheesecloth and basted with butter/wine broth every 1/2 hour in 350 degree oven for 4 hours.

I've served this turkey 2 years in a row, this will be the 3rd year; it comes out picture perfect (i'm talking magazine cover caliber), so succulent that if you squished it, juices would squirt and absolutely delicious. Leftover slices retain its juices.

I want to thank you mjd for sharing this. I have a martha stewart cookbook & watch her all the time but never heard of brine soaked turkey. I did this & basted it w/ white wine & butter & just want you to know you understated the results LOL!!! It was the BEST turkey Mike & I ever had! We could not believe how good it was. Thanks for sharing that recipe. I'm doing the same next year & whenever I make a turkey.

11-21-2009, 01:21 PM	#21 (permalink)
Patty in Wisc tropical nut Patty in Wisc's Photo Gallery Zone: 5 Join Date: Sep 2006 Posts: 3,115 BananaBucks : 362,215 Feedback: 1 / 100% Said "Thanks" 2,946 Times Was Thanked 2,510 Times in 1,203 Posts Said "Welcome to Bananas" 69 Times	Re: Here come the holidays: share your favorite food, drink, home decoration Prime rib (or any beef roast) Let meat stand at room temp for at least 1 hour Preheat oven to 375f. Rub meat well w/ salt, sprinkle w/ pepper (My friend uses rock salt & says he sometimes has to chisel the salt off) I use course sea salt & pack it on top & sides. Place in shallow pan fat side up. DO NOT COVER, DO NOT ADD WATER Put roast in oven (make sure it's 375 w/ thermometer); cook for just 1 hour & turn off heat. DO NOT OPEN OVEN DOOR AT ANY TIME till ready to serve. Regardless of how long meat has been in oven,- 30-40 minutes before serving, turn oven on again & reset to 375. I like med rare so I go about 32 -34 minutes. NOW you can open the door & remove. Pick or slice off the extra salt & when you carve, it will be med or med rare all the way thru & crisp on outside. I've done this many times & usually turn oven off (after 1 hour) 1-2 hours before serving time. Just turn it back to 375 for about 33 minutes. And remember, don't open the door! And no, the salt does not absorb the juice. __________________ Got a lite? Patty ____ Patty in Wisc has sadly passed away 9/05/11. We will miss you Patty.

11-21-2009, 05:23 PM	#25 (permalink)
Jananas Bananas Jananas Bananas's Photo Gallery Location: Austin, Texas Find me on the map! Zone: 8b/9a Name: JaNan Join Date: Jun 2009 Posts: 4,438 BananaBucks : 406,663 Feedback: 1 / 100% Said "Thanks" 3,341 Times Was Thanked 7,059 Times in 2,683 Posts Said "Welcome to Bananas" 133 Times	Re: Here come the holidays: share your favorite food, drink, home decoration Every time I look at this thread my stomach starts growling hideously LOUD! Here is Mr. Gobbles: ~JaNan __________________ Jananas Bananas

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