For those about to stuff, we salute you!

I've shared this before, but I thought it might be a good time to repeat myself. :)

The Holiday Season is once again upon us and the most common dread for cooks is cooking the turkey. Whether it’s Thanksgiving or Christmas, the very word “turkey” can strike fear into the heart of an unseasoned cook. (Get it? HAHAHA)

So, with this in mind, I thought I’d share a great Thanksgiving (or any other time) Turkey recipe. 

A few notes first - The recipe I’m going to share for gravy includes using the liver. Personally, I don’t use the liver because it grosses me out. But, I know lots of people do, so I've left that part in. Be assured that I use this recipe without the liver and it’s great.

Also, this is for after the turkey has been thawed. Please follow the guidelines (that should be on the turkey) for thawing it properly. And don’t forget to relax, cooking the turkey is no big deal.

Enjoy!

Honey-Basted Roast Turkey Recipe

1 small turkey, 10 to 12 pounds

2 T. peanut oil

1/2 t. ground sage

1/2 t. ground allspice

Salt and freshly ground black pepper, to taste

1 small bunch green onions

3 to 4 T. honey

Garnish: Decorative string of cranberries and bay leaves or sage leaves (optional)

Preheat oven to 350° F.

Remove giblets from turkey (reserve for gravy, recipe follows). Rinse turkey and pat dry. Rub inside and out with oil. Season with sage, allspice, salt and pepper. Stuff neck and body cavities with onions and truss, if desired. Place turkey in roasting pan. Roast, allowing 18 to 20 minutes per pound, until juices run clear with no hint of pink when thigh is pierced. (FYI - If you are cooking a 12 pound turkey, that's roughly 4 hours.)

During the last hour of cooking, baste turkey 2 to 3 times with honey.

Serve with pan gravy and garnish with decorative string of cranberries and bay leaves or sage leaves, if desired.

Makes 8 to 10 servings.

Giblet Pan Gravy

Giblets
(You can also use a few bits of meat from underneath the bird where no one is likely to notice you removed them. That is if the whole idea of giblets wigs you out. Remember the gravy should be done after the turkey. Also, you don’t have to cook it for 40 minutes if you use the already cooked pieces of turkey like I suggest here. Only cook until it bubbles. The best place to remove a small bit of meat is just underneath the rear. Use a long utensil of some sort (placed in the opening) to lift the bird from the back and tip it upward. Slice off a small piece and chop it up to look like giblets. I also recommend not doing this in front of anyone or thinking about it for too long as it can cause ridiculous amounts of laughter when you put a spatula or grilling fork up a turkey’s butt.)

3 C. water

2 celery tops

2 green onions (I also use caramelized white onions as the flavor of green is too strong for me.)

Pan juices from roasted turkey

4 teaspoons cornstarch, dissolved in 2 tablespoons cold water

Salt and freshly ground black pepper, to taste

Place giblets, except the liver, in a saucepan with water, celery tops and green onions.

Chop liver and reserve. (Remember you don’t have to use it.) Bring water to a boil over medium heat. Reduce heat and simmer over medium-low heat for about 40 minutes or until giblets are tender. (Or just until it boils if you used the chopped turkey meat.) Strain broth and reserve.

Chop cooked giblets and combine with chopped liver. (Skip this part if you used the chopped turkey meat.)

In the same saucepan, bring 2 cups combined pan juices and giblet broth to a boil.

Stir in chopped giblets and cornstarch-water mixture. Cook gravy over medium heat, stirring often, until thickened.

Season to taste with salt and pepper.

Now, it wasn't that bad, was it?

If you're holiday season is particularly stressful, I've got another suggestion/recipe. Sparkling cranberry juice with a splash of spiced rum. But don't have too much or you might decide everyone needs to watch while you put a spatula up the turkey's butt. Ha. Ha. Ha.

Also, if you really want a good laugh, you can truss your bird up to look like you used a Japanese bondage technique. Be sure the people you are cooking for have a sense of humor first. 

Happy Holidays!

Holiday survival tips

I only have a few tips to share. First of all, AVOID everyone that you feel is a complete and utter asshat. If that is impossible, try some of the drink recipes below. LOL

The following drinks are from the menu at Original Sin, Dracula's nightclub in the Lilith Mercury series. All ingredients should be mixed to taste. Oh, and did I mention that I invented most of them? Yep. I tried them out on a friend of mine as well. I wanted to be sure that the names were catchy, and the flavors weren't nasty. ;)

Angel’s Halo: Raspberry Vodka & White Godiva Liqueur

The Devil’s Kiss: Vodka, White Godiva Liqueur & Cinnamon Schnapps

Bottled Sin: Raspberry Infused Vodka & Cranberry Juice

Original Sin: White rum, Apricot brandy, Lemon juice, Superfine sugar, Grenadine

If you're looking for something to go with all these great drinks, here's my favorite chili recipe.

Heaven & Hell Chili


2 tablespoons vegetable oil, 

2 pounds hamburger, 

1 large onion (optional) I replace this with 1 tbs crushed garlic,

chopped jalapenos, you can use fresh ones or out of the can. I use the veg oil to lightly 

brown my peppers.  

1 package chili seasoning mix, or you can experiment with your own seasonings, 

3 drops (or more) of hot sauce, 

1 28 oz. can crushed tomatoes with juice, 

1 8 oz can tomato sauce, 

1 28 oz can dark red kidney beans, drained, 

1 28 oz can light red kidney beans, drained, 

1 1/2 tablespoons powdered chocolate (you can use the baking kind or Nesquick.  )

1 4.5 oz can chopped chilies, drained. Trust me, this chili is awesome. 



Happy Holidays! May you avoid the asshats and have a great time! 

How about some cognac shrimp?

As many of you may already know, I love to cook. Especially, when the weather changes. Something about cooler temperatures (which I wait for all year) really taps into my inner "Martha Stewart" or whatever you want to call it. LOL

So far, I am LOVING this wonderful fall weather, and I'm breaking out a few recipes that I haven't cooked in a while. Well, that and as I'm editing Frankenstein: Unleashed, I keep fighting the overwhelming urge to start watching Buffy The Vampire Slayer all over again. But, I'm rambling. Back to the recipes.

Here's a good one.

Cognac Shrimp.

This easy shrimp main dish is quick to prepare. Also, if you're lactose intolerant (like me), you can substitute the heavy cream for full fat lactose free milk. I like to serve this over pasta, but it goes well with most any grilled or sauteed veggie dish. 


Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

·         1 shallot, chopped

·         ½ cup dry white wine

·         2 tablespoons lemon juice

·         1 tablespoon heavy cream

·         12 tablespoons cold butter

·         1/16 teaspoon white pepper

·         5 tablespoons butter

·         ¾ lb medium shrimp, rinsed and deveined

·         1/2 teaspoon salt

·         2 tablespoons Cognac

Preparation:

To make:

Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5-10 minutes, until the mixture is reduced to about 2 tablespoons. Add the cream and bring to just under a simmer. When the first few bubbles rise, turn the heat down very slightly and add the 12 tablespoons of butter, one tablespoon at a time, whisking constantly. Be sure to allow one pat of butter to melt completely before adding the next. Once the butter is fully incorporated, season the sauce with white pepper and set aside.

In a skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few times until cooked through – about 3-4 minutes. Reduce the heat to low and season the shrimp with salt. Carefully add the Cognac (it may flame) and stir thoroughly. Spoon the warm sauce over the hot shrimp and serve.

Makes 2 servings.

Get your turkey on

I've shared this before, but I thought it might be a good time to repeat myself. :)

The Holiday Season is once again upon us and the most common dread for cooks is cooking the turkey. Whether it’s Thanksgiving or Christmas, the very word “turkey” can strike fear into the heart of an unseasoned cook. (Get it? HAHAHA)

So, with this in mind, I thought I’d share a great Thanksgiving (or any other time) Turkey recipe. 

A few notes first - The recipe I’m going to share for gravy includes using the liver. Personally, I don’t use the liver because it grosses me out. But, I know lots of people do, so I've left that part in. Be assured that I use this recipe without the liver all the time and it’s great.

Also, this is for after the turkey has been thawed. Please follow the guidelines (that should be on the turkey) for thawing it properly. And don’t forget to relax, cooking the turkey is no big deal.

Enjoy!

Honey-Basted Roast Turkey Recipe

1 small turkey, 10 to 12 pounds

2 T. peanut oil

1/2 t. ground sage

1/2 t. ground allspice

Salt and freshly ground black pepper, to taste

1 small bunch green onions

3 to 4 T. honey

Garnish: Decorative string of cranberries and bay leaves or sage leaves (optional)

Preheat oven to 350° F.

Remove giblets from turkey (reserve for gravy, recipe follows). Rinse turkey and pat dry. Rub inside and out with oil. Season with sage, allspice, salt and pepper. Stuff neck and body cavities with onions and truss, if desired. Place turkey in roasting pan. Roast, allowing 18 to 20 minutes per pound, until juices run clear with no hint of pink when thigh is pierced.

During the last hour of cooking, baste turkey 2 to 3 times with honey.

Serve with pan gravy and garnish with decorative string of cranberries and bay leaves or sage leaves, if desired.

Makes 8 to 10 servings.

Giblet Pan Gravy

Giblets
(You can also use a few bits of meat from underneath the bird where no one is likely to notice you removed them. That is if the whole idea of giblets wigs you out. Remember the gravy should be done after the turkey. Also, you don’t have to cook it for 40 minutes if you use the already cooked pieces of turkey like I suggest here. Only cook until it bubbles. The best place to remove a small bit of meat is just underneath the rear. Use a long utensil of some sort (placed in the opening) to lift the bird from the back and tip it upward. Slice off a small piece and chop it up to look like giblets. I also recommend not doing this in front of anyone or thinking about it for too long as it can cause ridiculous amounts of laughter when you put a spatula or grilling fork up a turkey’s butt.)

3 C. water

2 celery tops

2 green onions (I also use caramelized white onions as the flavor of green is too strong for me.)

Pan juices from roasted turkey

4 teaspoons cornstarch, dissolved in 2 tablespoons cold water

Salt and freshly ground black pepper, to taste

Place giblets, except the liver, in a saucepan with water, celery tops and green onions.

Chop liver and reserve. (Remember you don’t have to use it.) Bring water to a boil over medium heat. Reduce heat and simmer over medium-low heat for about 40 minutes or until giblets are tender. (Or just until it boils if you used the chopped turkey meat.) Strain broth and reserve.

Chop cooked giblets and combine with chopped liver. (Skip this part if you used the chopped turkey meat.)

In the same saucepan, bring 2 cups combined pan juices and giblet broth to a boil.

Stir in chopped giblets and cornstarch-water mixture. Cook gravy over medium heat, stirring often, until thickened.

Season to taste with salt and pepper.

Now, it wasn't that bad, was it?

If you're holiday season is particularly stressful, I've got another suggestion/recipe. Sparkling cranberry juice with a splash of spiced rum. But don't have too much or you might decide everyone needs to watch while you put a spatula up the turkey's butt. Ha. Ha. Ha.

Also, if you really want a good laugh, you can truss your bird up to look like you used a Japanese bondage technique. Be sure the people you are cooking for have a sense of humor first. 

Happy Holidays!