w w w . b o b a n d t o m . c o m
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The Famous
Fried Turkey Recipe
WARNING:
If you aren't sure you can handle a large bucket of boiling
oil DON'T TRY THIS - PLEASE! It's a DANGEROUS procedure - especially
if you are exceptionally clumsy or stupid!
Make sure you have the following...
• A large TURKEY FRYER/BURNER* - see
below
• One thawed turkey
• Equal portions of strained Italian dressing & white
wine
• Tony Chachere's seasoning (see below)
• Seasoning injector
LET'S BEGIN!
MARINATE: In bowl, add equal portions
of strained Italian dressing and white wine. Sprinkle Tony's
seasoning on top of marinate. Stir constantly so the dressing
and wine don't separate. Inject turkey with marinate all over
meat. Rub down turkey with seasoning. Place turkey in plastic
bag with weight sticker overnight in refrigerator. Remember
to remove all giblets and neck from bird as well as any plastic
or metal pop-up timers before frying.
FRYING DAY:
Make sure you have the following...
• A 40 Qt. stock pot
• Cooking oil (to fill approx. 1/2 to 1/3 of pot)
• A metal dail type thermometer
• An egg timer
• An outdoor gas or electric turkey fryer or "fish
burner"
• A FULL tank of propane (if using gas cooker)
• Heavy Stringor twine
• Tony's seasoning
 FRYING:
Set up fryer and pour in oil. Tie thermometer inside pot with
string so you can easily monitor the cooking temperature of
the oil. Heat oil to 350 degrees F.
Rub turkey down again with Tony's seasoning and tie turkey's
legs together (yes, together) so you can easily remove the turkey
from the pot. Lower turkey slowly into oil being careful not
to allow oil to spill over.
Set timer (4 1/2 minutes per pound - turkey breasts:
only 5 minutes). Calculate the cooking time from the weight
sticker. (A 12 lb. turkey takes approx. one hour).When timer
goes off, remove turkey from pot. Let cool for several minutes
before carving. Enjoy - or wrap in foil for later use. Turkey
can be reheated or eaten cold for snacking.
Make sure you never leave the fryer alone, and
keep oil temperature as close to 350 degrees F. as possible
while cooking. You can fry 4 - 5 turkeys before changing the
oil. Let oil cool completely before discarding.
Tony Chachere's Famous Creole Seasoning
26 oz. box of free-flowing salt
1 1/2 ounce box ground black pepper
2 oz. bottle ground red pepper
1 oz. bottle pure garlic powder
1 oz. bottle chili powder
Mix well and salt to taste.
When it is salty enough, it's seasoned to perfection!
More tips...
#1. Use only turkeys that don't exceed 18 pounds. anything more
than that will not get done in the middle before the outside
burns up.
#2. Before deepfrying it, put the turkey in the pot and add
cold water till it comes just over the top of the turkey. remove
the turkey and mark the inside of the pot. this is how much
oil needs to be added for that turkey. too little oil won't
cover the bird and too much will overflow.
- Tim in Cincy |
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Salt
Steak
- 7
plain brown sheets of butcherpaper
2 cups coarse salt - divided use
3 pounds sirloin steak
1/2 pound butter, melted
1 onion, sliced
8 tablespoons prepared mustard
- Preheat
barbecue grill.
- On
full sheets of butcher paper spread 1 cup salt roughly 1/2-inch
wider than the sirloin steak. Place the sirloin steak on the
salt and spread 1 cup salt on top. Tightly wrap the butcherpaper
around the steak and tie with cord. Soak the package for 20
minutes in very cold water.
- Once
steak has finished soaking unwrap steak, discarding salt,
and place on a very hot grill for 20 minutes each side, turning
only once.
- Slice
into thin strips and place in a pan with 1/2 pound melted
butter. Simmer gently or heat in a chafing dish.
- Serve
on hamburger buns with sliced onion and prepared mustard.
Makes 6 servings. |
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Oakleys Bistro Thanksgiving Treats
Sweet Potato Mash
(Yields 6-8 servings)
Ingredients
- 4 sweet potatoes, peeled & quartered
- 6 cups fresh apple cider
- 1/2 cup sour cream
- 2 teaspoons fresh ginger, grated
- 4 Tablespoons butter
- 2 teaspoons pepper
- 1 Tablespoon salt
Directions
1. Simmer potatoes until tender and mash
2. Reduce apple cider in a separate pan over medium heat to
3/4 cup
3. Fold in cider to mash
4. Add remaining ingredients to cider potato mixture
Can be made in advance and re-headed in a casserole dish
(Yields 6-8 servings)
Tortilla Stuffing
(Yields 8-10 servings)
Ingredients
- Any prepared stuffing mix (approximately 14 oz.)
- 10 ounce bag corn tortillas, crushed
- 3 Anaheim chilies, diced small
- 1 zucchini, unpeeled and diced small (approximately 1 1/2
cup)
Directions
1. Prepare stuffing according to recipe or package instructions
2. Add remaining ingredients, toss
3. Bake in casserole, uncovered, until vegetables are ender
Can be made in advance and re-heated
(Yields 8-10 servings)
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Maybe I had just a
little to much beer, but it's still great chicken and you
guys rock. Keep it real!
- Stu from Redding Ca. |
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Chicken on
a Beer Can
WARNING:
If you aren't sure you can handle a charcoal or gas grill
and fresh poultry... DON'T TRY THIS AT HOME - PLEASE!!!
It's a DANGEROUS procedure - especially if you are exceptionally
clumsy or stupid
Here's
how you do it:
- First thing to do is
get yourself a medium-sized chicken or turkey.
- Clean it according to
manufacturer's directions Season it with whatever you prefer
(i.e. salt, pepper, garlic salt, etc...).
- Drink 1/2 can of beer
(should be easy), then refill the can with your favorite barbecue
sauce.
- Insert the can in the
bird's butt/rectum/ass/etc., and place the bird/can assembly
on the grill CAREFULLY with the bird on top. This means the
can is actually on the grill and holding up the bird.
- Cook the bird for approximately
2 hours or until juices run clear. VERY CAREFULLY remove
the bird, and use long tongs or pliers to remove the VERY
HOT can from the bird. Save the juices from the can
and pour them over the carved pieces of meat as a gravy.
Enjoy!
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The Tan-Line Turkey
1. Cut out aluminum foil in desired shapes.
2. Arrange the turkey in the roasting pan,
position the foil carefully (see attached)
3. Roast according to your own recipes and serve.
4. Watch your guests as they try to decide where to start carving. |
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Real Texas Chili
This is the real deal - the way chili was originally made back
in the old days during the long Texas cattle drives. Back then,
the cooks didn't have modern day conveniences like canned tomatoes
and beans - and they had few, if any, fresh vegetables available
for use. They had to use what they had on hand - plenty of fresh
beef, some peppers, and mostly dried spices. The garlic listed
here is not part of the original recipe, but a modern day concession.
If you have to have tomatoes or beans with your chili, serve them
on the side.
Ingredients:
- 4 pounds cubed beef (buy roasts when they're on sale)
- 1/4 cup vegetable oil
- 3 medium onions
- 5 cloves of crushed garlic
- 1-2 jalapeño peppers minced (I use 2 - they're really
not that hot after they've been cooked)
- 1 Tbsp cumin
- 2 Tbsp corianders
- 2 Tbsp oregano
- 3 Tbsp flour
- 2 cups beef broth
- 2 cups water (or beer)
- salt/pepper to taste
-
Directions
- Trim fat off roast and cut into cubes. Add oil and beef to large
pot and brown.
- Add beef broth and water and all other ingredients, except flour.
Reduce heat, cover and simmer for about 1 1/2 hours.
- Add water if needed and check meat after about an hour for desired
tenderness. When you think the meat is just about right, put flour
in a measuring cup, slowly add hot tap water while stirring with
a spoon until you get a thin paste.
- Stir flour into chili, and then cook a few more minutes until
it thickens.
Note:
This chili is excellent by itself, but if you must serve it something,
put it on top of brown rice with cornbread. Do not serve it on
noodles because Texans call that something different… spaghetti
sauce! |
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The
"LA" Burger
If television has taught us anything, everything is better in
LA, including hamburgers. This recipe will teach you how to make
the best of the west.
WARNING :
You cannot allow yourself any creative
license in making this, or else you will screw it up. Only add
mustard or ketchup if you must. If you are not hip enough to enjoy
this, DON'T TRY THIS AT HOME - PLEASE!!!
Begin with 1 sturdy, fresh, tender hamburger bun
Ingredients:
- 3 to 4 tablespoons mayonnaise
- 1/4 cup finely chopped onion
- Vegetable oil
- 1/4 to 1/3 pound fresh ground beef, with 1/3 fat
- Salt and pepper to taste
- 1/3 cup finely chopped clean, crisp iceberg lettuce
- 2 to 3 tablespoons sweet relish
- Cheese (only mild Cheddar, please)
- Lots of attitude
Preparing the LA Burger:
- Slice the hamburger bun in half, and stir the mayo and onion
together.
- Spread this mixture on the bottom half of the bun.
- Heat a skillet and film the bottom with a little vegetable
oil. Lightly form the meat into a patty, and put it into the
hot skillet. Salt and pepper the top liberally.
- Fry for 2 or 3 minutes, never pressing down on the burger
-- this will only dry the meat and make it tough. Turn the
burger over and salt and pepper it again. Fry until cooked
to your liking.
- Put the patty on the onion and mayonnaise, and spread the
other half of the bun with relish or whatever additional condiments
you may be using. If you are using cheese, place it on top
of the warm burger.
- Spread lettuce over the top, put the bun together, and enjoy.
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DEEP FRIED TWINKIES
If you still have an artery left to clog...this one's for you!
History
Inside an obscure fish-and-chips restaurant on a busy corner
in the Park Slope section of Brooklyn, Christopher Sell, a Briton
trained as a French chef, turned an American cultural icon into
a gourmet delicacy. Sell, a native of Rugby, England, had never
even heard of a Twinkie before - one of his cohorts brought
it to his attention. Described by those who have tried it as
"soufflelike", the deep-fried Twinkie has become very
popular - more than 100 are served weekly. People across the
country call to ask Sell to deliver fried Twinkies by express
mail. (He refused).
The technique brings the Twinkie a long way from the day in
1930 when Jimmy Dewar, manager of an Illinois bakery, came up
with the treat, which he named after spotting a billboard advertising
"Twinkle Toe Shoes".
Ingredients:
1 cup flour
1 tablespoon malt vinegar
1 teaspoon salt
12 ounces water
Powdered sugar
Four-berry coulis
Directions:
Batter should be mixed until it is the consistency of custard.
Drop battered Twinkie into deep fryer for about 90 seconds,
just until filling is starting to melt and outside is golden
brown. Top with powdered sugar, cut in half on the bias, and
serve with four-berry coulis.
To make coulis:
Put equal quantities of frozen raspberries, blackberries, strawberries
and blueberries into pan on low heat with a tablespoon of sugar
per each cup of berries used. When mixture begins to boil, put
it into blender. Then put it through a sieve. Push pulp of berries
through.
FACTOID
1 Twinkie = 150 calories
Batter and oil = 275 calories
Total Damage = 425 calories,
about the same as a slice of apple pie
a la mode
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|  Kristi
Nips Party Snacks
Previously enjoyed only in exotic locations
like the French Riviera, Geneva, London, and possibly local
Hooters restaurants, now you can make this delicious taste treat
in the safety of your own kitchen.
WARNING:
If
you aren't sure you can handle crackers or slicing sausage
links... DON'T
TRY THIS AT HOME - PLEASE!!! Kids,
get your parents' permission before trying this yourself.
Here's what you need
Ingredients
1 box of Ritz Crackers
1 pkg. Eckrich Smokey Links
 1
pkg. your favorite white cheese (mozzarella, Swiss, etc.)
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Place Ritz Crackers on a microwavable
serving platter.
- Carefully cut the Eckrich Smokey Links into
1/2 pieces.
- Place one 1/2 Smokey Link piece on top of each
cracker.
- Sprinkle cheese over each cracker.
- Heat for approximately 30 - 45 seconds - don't
burn your nips!
-
Enjoy!
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