Post by raventx1 on Jul 24, 2006 23:40:17 GMT -5
Turkey in a Trash Can Menu for 6
The Menu
Turkey in a Trash Can
Corn on the Cob with Cheese and Lime
Creamy Potato Salad
Bread Pudding with Bourbon Sauce
The Recipes
===================
Turkey in a Trash Can
===================
1 Galvanized trash can
(The inside needs to be burned out. Simply start a nice fire inside and allow the coating to burn off. Clean thoroughly after. This only needs to be done once and the can will be reusable if cleaned after each use.)
1 wooden stake (2" diameter, 2 1/2 feet long)
Aluminum foil
25 lbs. charcoal
1 turkey
Your favorite seasonings
Pound stake into ground. Line ground with foil to extend 10" beyond diameter of trash can. Place turkey on stake so it is hanging 2" off the ground (legs pointing down). Rub seasoning into skin as desired. Place trash can upside down over turkey.
Start 20 lbs. of charcoal on fire around outside of can and also one layer on top of inverted can. This creates a natural convection oven, which will reach a VERY high temperature. Allow about 5 minutes per pound when cooking turkey, or when internal temperature is at least 180F.
Add more charcoal as needed to top and/or bottom to maintain a constant heat source throughout the cooking period.
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Corn on the Cob with Cheese and Lime
====================================
8 ears of corn in the husk
1/2 cup mayonnaise
1/4 teasthingy cayenne, or to taste
1 1/2 cups feta cheese, crumbled
Lime wedges
Prepare grill.
Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.
While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Brush mayonnaise mixture onto hot corn and sprinkle with feta. Serve corn on the cob with lime wedges.
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Creamy Potato Salad
===================
2 large eggs
1/3 cup red-wine vinegar
1/3 cup corn oil
1 teasthingy salt
1/2 teasthingy freshly ground black pepper
10 medium boiling potatoes (about 3 pounds)
1 medium onion
1/2 red bell pepper
1/2 green bell pepper
2 celery ribs
1/2 cup mayonnaise
Hard-boil eggs. In a large bowl whisk together vinegar, oil, salt, and pepper. In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 25 to 30 minutes. Drain potatoes in a colander. While potatoes are still warm, peel and cut into 3/4-inch pieces. Gently toss potatoes with dressing until combined well and let cool. (Potatoes will absorb most of dressing.)
Finely chop onion and bell peppers and diagonally cut celery into thin slices. Add vegetables to potatoes and toss well. Chop hard-boiled eggs, add to potatoes with mayonnaise, and salt and pepper to taste. Gently stir salad until combined well. Chill salad, covered, at least 8 hours and up to 2 days. Serve salad chilled or at cool room temperature.
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Bread Pudding with Bourbon Sauce
================================
1/2 cup raisins
1/3 cup plus 3 tablesthingys bourbon or brandy
12 ounces fresh French bread, crusts trimmed, cut into 1" pieces
1 1/2 cups milk (do not use low-fat or nonfat)
1 cup sugar
3/4 cup whipping cream
3 large eggs
3 large egg yolks
1 teasthingy vanilla extract
1/4 teasthingy ground cinnamon
1/4 cup (1/2 stick) unsalted butter
Combine raisins and 1/3 cup bourbon in small bowl. Soak for 30 minutes. Drain.
Preheat oven to 375F.
Place bread in large bowl. Whisk milk, 3/4 cup sugar, cream, eggs, 2 egg yolks, vanilla and cinnamon in medium bowl to blend. Pour egg mixture over bread. Add raisins; mix gently to coat bread. Transfer mixture to 9x5x3-inch glass loaf baking dish.
Cover baking dish with foil. Bake pudding 40 minutes. Remove foil and bake until top is golden and tester inserted into center comes out clean, about 30 minutes longer. Cool slightly.
Melt butter in top of double boiler set over simmering water. Add 3 tablesthingys bourbon, 1/4 cup sugar and 1 egg yolk. Whisk until mixture thickens slightly and candy thermometer registers 160F, about 1 minute. Remove from heat.
Cut hot or warm bread pudding into 6 slices. Transfer to plates. Sthingy bourbon sauce over each portion and serve.
The Menu
Turkey in a Trash Can
Corn on the Cob with Cheese and Lime
Creamy Potato Salad
Bread Pudding with Bourbon Sauce
The Recipes
===================
Turkey in a Trash Can
===================
1 Galvanized trash can
(The inside needs to be burned out. Simply start a nice fire inside and allow the coating to burn off. Clean thoroughly after. This only needs to be done once and the can will be reusable if cleaned after each use.)
1 wooden stake (2" diameter, 2 1/2 feet long)
Aluminum foil
25 lbs. charcoal
1 turkey
Your favorite seasonings
Pound stake into ground. Line ground with foil to extend 10" beyond diameter of trash can. Place turkey on stake so it is hanging 2" off the ground (legs pointing down). Rub seasoning into skin as desired. Place trash can upside down over turkey.
Start 20 lbs. of charcoal on fire around outside of can and also one layer on top of inverted can. This creates a natural convection oven, which will reach a VERY high temperature. Allow about 5 minutes per pound when cooking turkey, or when internal temperature is at least 180F.
Add more charcoal as needed to top and/or bottom to maintain a constant heat source throughout the cooking period.
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
Corn on the Cob with Cheese and Lime
====================================
8 ears of corn in the husk
1/2 cup mayonnaise
1/4 teasthingy cayenne, or to taste
1 1/2 cups feta cheese, crumbled
Lime wedges
Prepare grill.
Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.
While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Brush mayonnaise mixture onto hot corn and sprinkle with feta. Serve corn on the cob with lime wedges.
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Creamy Potato Salad
===================
2 large eggs
1/3 cup red-wine vinegar
1/3 cup corn oil
1 teasthingy salt
1/2 teasthingy freshly ground black pepper
10 medium boiling potatoes (about 3 pounds)
1 medium onion
1/2 red bell pepper
1/2 green bell pepper
2 celery ribs
1/2 cup mayonnaise
Hard-boil eggs. In a large bowl whisk together vinegar, oil, salt, and pepper. In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 25 to 30 minutes. Drain potatoes in a colander. While potatoes are still warm, peel and cut into 3/4-inch pieces. Gently toss potatoes with dressing until combined well and let cool. (Potatoes will absorb most of dressing.)
Finely chop onion and bell peppers and diagonally cut celery into thin slices. Add vegetables to potatoes and toss well. Chop hard-boiled eggs, add to potatoes with mayonnaise, and salt and pepper to taste. Gently stir salad until combined well. Chill salad, covered, at least 8 hours and up to 2 days. Serve salad chilled or at cool room temperature.
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Bread Pudding with Bourbon Sauce
================================
1/2 cup raisins
1/3 cup plus 3 tablesthingys bourbon or brandy
12 ounces fresh French bread, crusts trimmed, cut into 1" pieces
1 1/2 cups milk (do not use low-fat or nonfat)
1 cup sugar
3/4 cup whipping cream
3 large eggs
3 large egg yolks
1 teasthingy vanilla extract
1/4 teasthingy ground cinnamon
1/4 cup (1/2 stick) unsalted butter
Combine raisins and 1/3 cup bourbon in small bowl. Soak for 30 minutes. Drain.
Preheat oven to 375F.
Place bread in large bowl. Whisk milk, 3/4 cup sugar, cream, eggs, 2 egg yolks, vanilla and cinnamon in medium bowl to blend. Pour egg mixture over bread. Add raisins; mix gently to coat bread. Transfer mixture to 9x5x3-inch glass loaf baking dish.
Cover baking dish with foil. Bake pudding 40 minutes. Remove foil and bake until top is golden and tester inserted into center comes out clean, about 30 minutes longer. Cool slightly.
Melt butter in top of double boiler set over simmering water. Add 3 tablesthingys bourbon, 1/4 cup sugar and 1 egg yolk. Whisk until mixture thickens slightly and candy thermometer registers 160F, about 1 minute. Remove from heat.
Cut hot or warm bread pudding into 6 slices. Transfer to plates. Sthingy bourbon sauce over each portion and serve.