Smoked Turkey Breast
Smoked Turkey Breast

Here’s the scoop on how to make this Smoked Turkey Breast. It’s still in the oven roasting at 325 degrees but before that it was in the smoker at 225 for 1 hour.

We started with a 6 pound turkey breast and seasoned it inside and outside with celery salt, Greek spice, sea salt and then sprinkled with Italian dry seasoning for a rub. Mess up your hands and rub the seasoning into the outer skin and inside of the turkey.

It was smoked in my CookShack easy electric smoker for one hour at 225 degrees with a little applewood. I don’t smoke anything the entire cooking time in the smoker because it seems to be too heavy smoking for me. I like to start with the smoker every time and then finish in the oven or on the grill.  This is done for any type of meat I smoke.

Next, bake the turkey in a 325 degree preheated oven until the turkey breast registers at 170 degrees on a meat thermometer.  Once the turkey reaches the right temperature, let it rest for a 10 minutes or so after it finishes and then slice away.  Serve warm with dressing, gravy and a nice side dish.

While the turkey is cooking, I’ve got my Apple Pecan Rice and Bread Turkey Stuffing slow cooking in the oven too. You would think I’m making another Thanksgiving dinner but this is a “For Company” dinner and for the hubby who just loves smoked anything.  Along with a side salad and stuffing we had sautéed green beans with mushrooms and slivered almonds.

Update on this slow cooking turkey:  For the last 45 minutes we turned up the oven to 350 degrees.  Hungry.  Hungry.    Everyone was getting hungry and the stubborn turkey was still gobbling.  Dinner was finally done at 8:45 and was planned for 7:30.  The dinner salad was served to waste a few moments while waiting for the darn turkey popper to pop.  We finally took the turkey out of the oven and draped the turkey breast with two heavy towels to continue cooking while we had the salad.  This was a newly learned suggestion from my guest, Britt.  I will never forget it!  By the time we were done with salad the turkey was ready.

As a hint the turkey may not have been totally thawed which caused it too cook more slowly than I would have liked.  Plus, the package called for 325 degrees to cook the turkey but 350 might have been better.  Regardless, it was juicy and smoked to the right amount.

 

I looked in the pantry and there was no BBQ sauce for my meatballs. Panic! I’m taking meatballs to a birthday party tomorrow and wanted to get a head start.   So, I decided that I would try a new type of meatball sauce similar to one I found on BigOven.  This recipe is a twist on the grape jelly meatball sauce where cranberry sauce is used instead.  It was changed it up in a big way to make it my own and get the taste I wanted.  The only thing I didn’t do was make it a “Drunkin” dish.  It was posted on BigOven just now.  Visit there to see more of my recipes and those of many others.  The cooked meatballs are now marinating in the thick sauce in the fridge.  Into the crockpot they will go tomorrow to finish up for a few hours before the party.

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Ingredients

12 ounces Cranberry Sauce; or Cranberry Jelly 2 tablespoons Chili powder
16 ounces Tomato sauce 1 teaspoon Chili Spice; Carroll Shelby’s
1 tablespoon Sugar 1 teaspoon Onion powder
1 tablespoon Honey 1 teaspoon Salt
2 tablespoons Dark Corn Syrup 1/4 teaspoon Pepper

Preparation

Combine all ingredients in mediums size saucepan and cook over medium heat until thickened and smooth. If you are using leftover Cranberry Sauce instead of jelly, then use a masher to reduce the size of the berries. Pour hot sauce over pre-cooked meatballs in a crockpot. Stir occasionally to coat. Keep warm on low until ready to serve.

If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Last week Gus and I went to the Arizona BBQ Festival and enjoyed some great tastings.  There were BBQ tents and portable kitchens set up throughout the Salt River Fields in Scottsdale.  One of the best features of the event were the chef demos held throughout the day.  I attended two demos; the first being Chef Stephen Jones of Blue Hound Kitchen and Cocktails.  Each chef was to demonstrate how to make some type of “road kill”.  Chef Stephen chose an appetizer of  Frog Legs and it was delicious.  Since meeting him and a short conversation, I decided to also check out the restaurants website and Facebook page.  This restaurant looks like well worth a visit.

 

Frog Legs Appetizer:

I don’t actually have the recipe for the Frog Legs Appetizer but it begins with a 3-1 pickling sauce with these following ingredients.  There is probably more to the pickling sauce but this is all I could get down before we moved on to the next step.

Pickling Sauce:
1 part Red wine vinegar
3 parts Water
Coriander
Dijon mustard
Salt and Pepper to taste

Vegetable Bed for the Legs:
Take 1/2 of a butter lettuce leaves, cleaned and then quartered.   Drop them into the warming pickling sauce and allow to braise.  Thinly slice 1/4 red onion and add to pickling sauce.  Let braise for around 10 minutes.

Chef Stephen talked about how to skin and prepare the frog legs for cooking.  It is the back legs only.  I’m not sure if I could do it but buying fresh has to be a tastier dish than if you bought frozen.   There is not a lot of meat on the legs so plan on quite a few for even this appetizer.  Pre-smoke for 5 minutes the full piece legs with a probably the pecan wood since it’s also used for the almonds.    Let the meat cool then cut the meat into small bite size pieces.  Toss the bits in Wonderflour and drop them into hot clarified butter.  The chef recommended this over regular flour as it is not as heavy.   Cook legs in clarified butter instead of whole butter.  This browns at slower pace and not burn.

Frog Legs Appetiser with Pickling Sauce
Frog Legs Appetizer with Salad Bed in Pickling Sauce

To plate, remove the greens from the pickling sauce and arrange on the plate.   Drain the meat bits of excess butter and place on the plate.  Garnish with sliced radishes and pecan smoked almonds.   Chef added a few drops of a balsamic vinaigrette glaze to the plate for an added touch.

Chef Stephen has a charming and charismatic persona to match his talent for cooking.  Even at his young age he has a substantial background in culinary expertise.  His ideas for cooking are new and refreshing.  Some even very fattening!  Once of his specialties at the restaurant is his signature Tater Tots which are made from scratch. They begin with shredded potatoes and bacon.  I don’t recall the balance of the ingredients so you’ll just have to visit to get a better idea and a personal tasting.  Anyway, he said that he mixes up the tots, places them in a large (probably very large) decorating tube and squeezes the mixture out on the sparkling clean prep table in the form of a long tube.   Then they are cut into around 1 inch pieces rolled in probably Wonderflour.  They are then placed in the freezer until ready to fry.  Letting them rest in the freezer will also allow them to set up for frying.

Chef Stephen Jones of Blue Hound Kitchen and Cocktails
Chef Stephen Jones of Blue Hound Kitchen and Cocktails
Chefs Famous Tator Tots
Chefs Famous Tater Tots

 

 

 

 

 

 

 

 

 

 

 

“A little more about the festival.  The Arizona BBQ Festival is the largest Honky Tonk in the state of Arizona! There’s live bands, hilarious “redneck themed” games, more beer and booze than you can handle, and (literally) tons of smoked meat like brisket, chicken, pulled pork, ribs, and all the fixin’s.”

The day we attended there were over 20 pit-masters in attendance cooking right on the spot.  They were serving up a variety of “brisket, ribs, pulled pork, smoked chicken, shanks of all kinds, and all the sides like grilled corn, baked beans, cornbread, and more”.  We had several favorites; one was a Smokey Mac and Cheese that we tasted from the Memphis Best BBQ (I think) and the best smoked meat and longest line was at Montana BBQ hidden away at the back of the field.

 

 

 

The markets in Crete made me think of times past with their vivid displays of fruits, vegetables and other delectable goods for sale.

Oh, what a rare find from a local antique store.  To read the recipes, just view the original with extra pictures.   I must confess, another side of me that I’m just sharing is my love of antiquing.  Each antique store is like exploring a free museum chock full of treasures.  When I pick out an antique it is to use and not just store away to admire later.  This week I found a well preserved Hershey’s 1934 Cookbook.  Who do you know that didn’t learn to make their first batch of icing with Hersey’s chocolate.  The book I found was actually a reproduction done in 1971 where they did revise and update some of the recipes for the current time.  Still, a cookbook from 1971 in this shape is still hard to find.

 

HersheyCover HersheyPg92 HersheyPg83 HersheyPg32 HersheyPg25 HersheyPg15

I Love Chicken Cordon Bleu and this is one of the best from BigOven.com.  I’ve made it several times and it always is delicious.  Looks as great as it tastes.

I wish I could take credit for the recipe but not. I do love it!!  It was submitted by Ellie36.  Over 8,000 people have said they want to make it and over 11,000 have it in their BigOven favorites.

baked-chicken-cordon-bleu

I have made it several times and when I made it and took a photo, it looked like this:

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If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.
Captain Stuart's famous Pain Killer

While stopping for a swim and at anchor along the Viceroy (a time share resort) on our first day sail to road bay Anguilla,  Stuart, our captain made us up some of the best Pain Killer Cocktails ever.  We also enjoyed a lovely spread of appetizers which will be in a different post.

You have got to try this delectable desert like drink and the secret to the recipe is the nutmeg topper.  It is rich and creamy like a robust Pina Colada but much better.  Stuart and Jenny are top-notch and I submit my vote for the best Captain’s and First Mate of the Festiva Sailing Fleet if not for their fine hospitality and vibrant smiles, then just for the great cocktails alone.  The Greek and I hope you enjoy the recipe for Pain Killer Rum Cocktail.

Captain Stuart's Pain Killer Cocktail
Captain Stuart’s Pain Killer Cocktail

Pain Killer Cocktail
Fill blender with Crushed Ice
1 can Coco Lopez
1 cup Orange juice
1 small can pineapple juice
Caribbean Rum to taste!! (Try Captain Morgan for great spices)
garnish each cocktail with ground nutmeg

Add crushed ice to blender, then the remaining ingredients, except nutmeg.  Run blender at the appropriate mix speed on your blender to crush ice and mix drinks.  Immediately pour into chilled glasses.  Sprinkle nutmeg lightly on top of drink.  Add straw and serve.

If you like the recipe from Stuart and Jenny, then give me a like or comment on this post. 😀  I’ll try to give you more fun drink recipes.