Have you Hurd... The Shade Tree Chef is busy in the kitchen again...

Life just keeps getting better.  Spring-like weather (or at least what passes for spring-like weather in Central Ohio these days), a triumphant 20th season victory for my Purdue Boilermakers men's basketball team (and a possible NCAA tourney berth here in Columbus), and part 2 of our meals on wheels project kicked into gear.  Emphasis on the meals on wheels project part 2.  -smile-

Once again, I kept the menu simple and hewed close to what I thought the recipient (and her recuperating patient) would enjoy - deep fried turkey breast, crunchy mashed potatoes, and maple glazed baby carrots.  A good friend and co-worker is baking a dark chocolate torte to complement the food.  Although as good as her dark chocolate torte usually is, maybe the food will complement the dessert.  -grimace-  I have offered her everything including some of my vital organs in exchange for her dark chocolate ganache recipe, but she has played it close to the vest.  I can respect that.  Every great chef has to keep at least one secret recipe.  I am just thankful that she is willing to put it in play for me on the occasion I need one (or several) to go with food I am preparing.  If I am able, I will put an update with a picture of the torte tomorrow prior to handing it off.  I can see it clearly in my mind right now, just can't seem to get my computer to turn that into a JPEG image file.  Maybe sometime later this year there will be an app for that.  In the meantime, I think I hear that Beatles song in my head: "I get by with a little help from my friends..."

Perhaps not what most men
dream about... But last night...
I dreamt of just such a thing...

Although I campaigned for years to get an outdoor turkey fryer to add to my cooking arsenal, my wife continuously resisted.  Given the number of errant cooks who start house fires frying their thanksgiving turkey, she was concerned about safety.  As an insurance company employee, I could hardly contest on that point.  Fortunately, indoor electric fryers recently became available at a more reasonable cost and we acquired one just after Christmas.  I have managed to use it on several occasions without any injuries or property damage.  I am betting a majority of my readership is at least mildly surprised by this.  -smile-  It is the second best way to cook a turkey when the weather is agreeable.  I would smoke it in warmer weather, but right now I would rather not stand out in the cold keeping an eye on the smoker.

I don't have much in the way of a recipe for this beyond using a Butterball injectable marinade and dry seasoning - Savory Creole Butter.  Based on the weight (9.6 lbs), I thawed the breast for 72 hours in the refrigerator and rinsed off any remaining ice chunks before injecting/seasoning it.  Frying time was 68 minutes at 325 degrees (preheat to 375 and then drop temp to 325 when you put the breast in the oil).  I let it stand for 45 minutes before carving so it had cooled sufficiently to make it easier to handle.  As you can see, it was deep golden brown and carved up nicely.  I cheated and used an electric carving knife.  I put roughly 1/2 cup of stock in the bottom of the foil pan to keep it moist when reheating.  If you have ever heard the joke about the difference between being involved and being committed...  Tonight, I was involved... And this turkey, well... She was committed...

          










One of the things that will be missing when you deep fry a turkey is drippings to make gravy.  And most folks find it hard to enjoy mashed potatoes without gravy.  Fortunately, I found a great mashed potato recipe that will ensure nobody misses the gravy.  It's available on the French's website:
http://www.frenchs.com/recipe/crunchy-onion-mashed-potatoes-RE0454-1.  

Crunchy Mashed Potatoes (For this project I doubled to yield 12 servings)
3 Cups Prepared Mashed Potatoes
1 Cup Sour Cream
1/4 Cup Milk
1/4 Tsp Garlic Powder
1 1/3 Cups French's French Fried Onions
4 Ounces Sliced Sharp Cheddar Cheese

Combine the mashed potatoes, milk, sour cream, and garlic powder and mix well in a medium mixing bowl.  Pour roughly 1/2 of the potato mixture in a greased 9 x 9 baking dish.  Cover with cheddar cheese slices and French Fried Onions.  Gently pour remaining potato mixture over the top.  Use a rubber spatula to spread the potato mixture to cover evenly.  Bake for 30 minutes at 350 degrees or until hot and lightly golden brown on top.  Remove from oven and cover with cheddar cheese slices and French Fried Onions.  Return to oven for 5 - 7 minutes or until cheese is melted and onions are golden brown and crispy.

Be sure to make extra...  Folks
usually go back for seconds...

I have made two modifications to the original recipe, First, I don't measure the French Fried Onions.  I just make sure I get a good covering of them on the middle and top layer of the casserole.  If you follow my lead on that, buy a large bag of French Fried Onions (24 ounces).  Secondly, I use sliced sharp cheddar cheese instead of shredded.  I find it is eases preparation and improves the flavor.  The last editorial note is that I prefer Yukon gold potatoes, but just about any variety will work - both fresh prepared and also instant.  I have used potato pearls from GFS on a number of occasions on a large scale and the crowds have loved them.  I substitute milk for 25 percent of the total amount of water specified in the package directions when using instant potatoes.




Maple Glazed Baby Carrots (8 servings)
2 Pounds Baby Carrots, washed and peeled
2 cups water
8 Tablespoons Maple Syrup
2 Tablespoons Brown Sugar
2 Tablespoons Salted Butter

You've seen one carrot, you've
seen them all.  Here is the glaze
pleasantly bubbling away.  About
halfway done.  Glaze will finish
much darker and thicker.

Steam carrots for 20 - 25 minutes or until fork tender.  Cook time will depend on the overall size of your carrots.  While carrots are steaming, combine remaining ingredients in a small sauce pan and simmer over medium heat until reduced to approximately 1/2 cup of thickened liquid.  This may take more than 25 minutes, depending on the size of your sauce pan.  Just leave your carrots covered until the glaze is ready.  They will hold warm long enough for you to finish.  Once the glaze is done, remove from heat and combine with carrots in a medium serving bowl.  Stir to coat evenly and serve.

I know carrots aren't that objectionable a vegetable for most folks, but every once in awhile you run into someone who really has an aversion to anything even closely resembling a vegetable.  So I have done my best to disguise these with a nice layer or fat, natural maple sugar, and salt.  Hopefully, they will be willing to at least give them a try.  I am certain once they get a little taste, they will be hooked.  It is how my Mom got me to start eating my vegetables when I was much younger.  Keeping my fingers crossed that it will work on adults too.  -smile-  This glaze recipe works well for more than just vegetables.  I like to use it on smoked sausage medallions and baked ham too.  It is good for any time you want to give your guests a special treat.


With our corporate sales force in town this week and my good friend and fellow Virginian, James, in town...  The Dining Scout may be back in the posting mood again.  Just hoping James has room in his suitcase for a good country ham from Padow's and that he remembers it's my birthday this week.  -wicked grin-

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka Big Mike