More RECIPES

Sunday Dinner Roast Pork with Mushroom Gravy

1 (5 to 7 pound) pork loin or butt
1 whole head garlic, cloves separated and peeled
1 Tablespoon Hot Sauce or other hot sauce
1 tablespoon Patriots seasoning recipe is down bottom
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 medium green bell pepper, seeded and chopped
2 tablespoons teriyaki sauce
1 teaspoon Worcestershire sauce

For the Gravy:

6 tablespoons butter
4 tablespoons flour
1 medium yellow onion, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1/2 bunch green onions, green and white parts chopped separately
1 cup beef stock
1 cup chicken stock
1/2 cup heavy cream you could use 2% milk if counting calories
1 pound button or cremini mushrooms
2 tablespoons teriyaki sauce
Salt
Freshly ground black pepper


Preheat the oven to 450 degrees F.
Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.

Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.

Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.

While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.

Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.


Patriots Seasoning: Great all purpose seasoning

2 1/2 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup


Roast Turkey Breast with Zesty Dry Rub

1 whole turkey breast on the bone (6 to 7 pounds)
2 tablespoons olive oil
2 tablespoons fresh lime juice
Dry Rub:
2 teaspoons onion salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Lowfat Gravy:
2 tablespoons all-purpose flour
1 can (14.5 ounces) chicken broth

Mashed potatoes, for serving, if desired


Preheat oven to 350 degrees F.
Coat large roasting pan with nonstick vegetable-oil cooking spray. Rub turkey on all sides with olive oil and lime juice.

Dry Rub: Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl. Rub 1 1/2 tablespoons mixture over turkey.

Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer. Remove turkey to a warm place; let stand 10 minutes.

Gravy: Pour off all but 2 tablespoons drippings from roasting pan. Sprinkle flour and 1/2 teaspoon of remaining dry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute. Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes. Strain gravy through sieve into gravy boat; keep warm.

Cut off each 1/2 of the turkey breast from the bone. Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use. Slice other 1/2 of turkey breast and serve with the gravy, and mashed potatoes, if desired


Brined Turkey breast with sour orange sauce

2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
1 boneless turkey breast, 4 to 5 pounds
Spanish Spice Rub, recipe follows
Vegetable oil
4 oranges, halved
Sour Orange Sauce, recipe follows
Flat-leaf parsley leaves

Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.

While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.


Spanish Spice Rub:
6 tablespoons Spanish paprika
2 tablespoons cumin seeds, ground
1 tablespoon mustard seeds, ground
4 teaspoons fennel seeds, ground
4 teaspoons coarsely ground black pepper
2 teaspoons kosher salt
Whisk together in a bowl.

Sour Orange Sauce:
2 tablespoons olive oil
1 Spanish onion, chopped
4 cloves garlic, coarsely chopped
2 cups fresh orange juice
1 tablespoon orange zest
1/4 cup fresh lime juice
1 cup honey
8 cups homemade chicken stock
2 tablespoons cold unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Heat oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, lime juice, zest, and honey and cook until reduced by half. Add the chicken stock and cook until thickened to a sauce consistency and reduced to about 2 cups.

Strain the sauce into a bowl, whisk in the honey and butter and season with salt and pepper, to taste. Stir in the parsley and serve hot.

Maple Glazed Turkey with Sage and Cornbread Stuffing

1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced

Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.

About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.


The perfect Roasted Turkey for Thanksgiving trust me this is how you cook a turkey

1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for at least 6 hours up to 24 hours, longer the better. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Chef,

Can I make love to you? Kinda like Brady makes love to Giselle?

I really like the Roast Pork with gravy...

OK Chef again I must say you are the man ! shit you keep this up I am gonna start rooting for your Patriots ! I just truly wanna say I do appreciate you taking time and putting up your recipies

Thanks

now I got some pats fans coming around, I dont know action do I have to make you breakfast in the morning after. You might be a little rough for me, I think you got me by about 75 pounds or so

As long as you guys are trying them I'll keep posting them, any requests, anyone cooking thanksgiving dinner and needs to know sometihing. I live in Massachusetts and we are famous for the Pats, Sox, Celtics, and cranberries, let me know, I'll post some new ones on Monday. Parks, those lions are looking like well, the Lions, getting beat down by Arizona, come on now

i think we should rename the recipes section to 'chefbradys cooking corner'...............

so do I how about it Action? How about giving Chef his own forum? I mean honestly how many other sites have a real damn chef? I know I am trying the Chefs recipes from what I can see you too Action come on you got pull here give our chef his due.I am no wolfgang puck but he makes it so we can eat like I am he is no short order cook have a talk with the Adminisrator and see if he can have a foruim then we can request and get all them damn good meals.