Post by BBQ Butcher on Mar 30, 2008 6:54:27 GMT -5
11/17/07
The BBQ Butcher#17
By now I’m sure you have your Thanksgiving menu and plans well in hand. If not, you might want to read last week’s AAB's Turkey Tips
Okay, you’ve cooked up that big ‘ol turkey with all the trimmings, every one has gone home, you’ve had your obligatory late evening turkey sandwich and while you are eating it, you wonder what to do with the rest of the leftovers.
First things first and as soon as possible, it’s a good idea to get the food under refrigeration. Once the food has cooled down enough, transfer the separate dishes into smaller containers that will fit in your refrigerator. If you stuffed your turkey, remove the stuffing from the cavity, spoon into a dish, cover and refrigerate. Make sure to use or toss the stuffing within two days, as the bread is a haven for bacteria that could possibly make you sick if not handled properly.
Not recommended, but most people do it, is to cover the turkey and place it into the refrigerator. If you have the time, I suggest you take all the meat from the turkey, separate it into white and dark meat, place into individual plastic bags and refrigerate or freeze. If you plan on making turkey soup, place the carcass back into the refrigerator, as well. If you don’t plan on making soup, put the carcass/bones into a plastic grocery sack and into the freezer until garbage day. This helps to keep the smell down in the garbage area of your home.
Here are a few recipes to help you use up the leftovers.
Turkey Soup
1 turkey carcass
1 whole onion, chopped
3-4 carrots, chopped
3-4 celery ribs, chopped
2-3 sprigs of fresh parsley
1 bay leaf
1 tsp savory
1 tsp salt
½ tsp black pepper
2 cups chopped cooked turkey
Place the turkey carcass into a large stock or soup pot; break the bones down if you have to. Cover with cold water; add the remaining ingredients, except for the chopped turkey. Bring to a boil and immediately bring back down to a simmer. Cover the pot and simmer for about 2-3 hours, stirring every now and then. Add water if needed. Remove the carcass and the bay leaf. Stir in the chopped turkey and remove soup from the heat. Add more salt and pepper, if needed. Serve.
The next one will help to get rid of the turkey and the dressing…..
Turkey and Stuffing Bake
4 cups, approximately, leftover dressing/stuffing
2 cups left over Green Bean Casserole
1½ cups leftover chopped turkey
¾ cup shredded Mexican Style cheese, divided
2 eggs
1 cup of milk
½ cup of bacon crumbles
Optional: sliced green and red peppers or jalapeno’s
Spread the stuffing on the bottom of a medium greased baking pan. Add the Green Bean Casserole and sprinkle half the cheese over the top. Now add the chopped turkey and the peppers, if desired. Whisk the eggs and the milk together, pour over the mixture in the pan. Sprinkle the remaining cheese over the top. Let rest in the refrigerator at least four hours or overnight to let the milk and egg mixture to blend with the rest of the ingredients. Bake in a 350° over for about 45 minutes to an hour. After 30 minutes, sprinkle the bacon bits over the top of the cheese. Finish cooking until bubbly and hot. Serves 6.
Turkey Tetrazinni (one of my favorites)
3 cups cooked cubed turkey
1 cup cubed smoked ham
8 ounces cooked, drained thin spaghetti or vermicelli
4 TBS butter or margarine
1 small package fresh mushrooms, sliced and sautéed
¼ cup all purpose flour
1 cup of Half & Half (fat free is good!)
2 cups of vegetable broth (substitute turkey broth, if desired)
1/3 cup grated Parmesan Cheese
Smoked paprika
Salt and pepper to taste
In a sauce pan, melt the butter over medium-low heat; stir in the flour and ½ teaspoon of salt. Stir until smooth; add the Half & Half and the broth. Cook, stirring constantly, until sauce has thickened. Add the turkey, ham and the cooked mushrooms; stir frequently, until heated through. Place the cooked spaghetti into a greased baking dish; fold in the turkey mixture, top with the Parmesan cheese and smoked paprika. Bake at 400° for approximately 20-30 minutes or until bubbly and hot. Serves 8.
Enjoy your holiday……eat, drink and drive safely!
“What would be considered Flap Meat?”
Well, the Tri-Tip is part of the Bottom Sirloin. The other two parts being the Ball-Tip and the Flap Meat.
It's a rather small piece of meat, any where from 1 to 3 lbs, that has heavy connective tissue that needs to be removed before cooking. It looks similar to a Skirt Steak, only larger and thicker.
It really needs marinating to make it any where near tender enough to grill. It does make great Fajita Strips, but it needs to be sliced against the grain. It makes wonderful stew meat, kabobs and Beef Stroganoff. Even stir-fry or Cheese Steak sandwiches.
“What’s the difference between a ‘Pork Loin’ and ‘Pork Tenderloin’?”
The Pork Loin runs from the top of the back from the pig's shoulder to his leg. Underneath the Loin, separated by a bone, from the Sirloin to about the center (approximately 10-12 inches) is the Pork Tenderloin. In bone-in chops you have probably seen it. It looks similar to a Beef Porterhouse or T-bone Steak, with the top piece of meat being the "Loin" on the pig (NY Strip on the beef) and the smaller rounder piece of meat on the bone is the "Tenderloin" (Filet or Tenderloin on Beef).
Seeing as how most packer prepare "boneless" cuts today, the Tenderloin is separated from the Loin and marketed separately, usually at a higher price. Normally, but not always, there are two Tenderloins to a vacuum sealed bag in the meat case.
The Tenderloin is more tender than the Loin, although the Loin is quite tender as well. Both cuts are lean and have very little marbling (internal fat) which makes them best cooked hot and quick on the grill or pan-fried. They are best NOT over cooked, 160° is good. I do prefer a little 'pink', so I cook mine to about 145-150° internal meat temperature.
Pork is fed and raised differently than in the past and the worries of trichinosis/salmonella are almost non-existent today. The National Pork Council has determined that pork cooked to 137° is free from any little critters that will make you sick.
The BBQ Butcher#17
By now I’m sure you have your Thanksgiving menu and plans well in hand. If not, you might want to read last week’s AAB's Turkey Tips
Okay, you’ve cooked up that big ‘ol turkey with all the trimmings, every one has gone home, you’ve had your obligatory late evening turkey sandwich and while you are eating it, you wonder what to do with the rest of the leftovers.
First things first and as soon as possible, it’s a good idea to get the food under refrigeration. Once the food has cooled down enough, transfer the separate dishes into smaller containers that will fit in your refrigerator. If you stuffed your turkey, remove the stuffing from the cavity, spoon into a dish, cover and refrigerate. Make sure to use or toss the stuffing within two days, as the bread is a haven for bacteria that could possibly make you sick if not handled properly.
Not recommended, but most people do it, is to cover the turkey and place it into the refrigerator. If you have the time, I suggest you take all the meat from the turkey, separate it into white and dark meat, place into individual plastic bags and refrigerate or freeze. If you plan on making turkey soup, place the carcass back into the refrigerator, as well. If you don’t plan on making soup, put the carcass/bones into a plastic grocery sack and into the freezer until garbage day. This helps to keep the smell down in the garbage area of your home.
Here are a few recipes to help you use up the leftovers.
Turkey Soup
1 turkey carcass
1 whole onion, chopped
3-4 carrots, chopped
3-4 celery ribs, chopped
2-3 sprigs of fresh parsley
1 bay leaf
1 tsp savory
1 tsp salt
½ tsp black pepper
2 cups chopped cooked turkey
Place the turkey carcass into a large stock or soup pot; break the bones down if you have to. Cover with cold water; add the remaining ingredients, except for the chopped turkey. Bring to a boil and immediately bring back down to a simmer. Cover the pot and simmer for about 2-3 hours, stirring every now and then. Add water if needed. Remove the carcass and the bay leaf. Stir in the chopped turkey and remove soup from the heat. Add more salt and pepper, if needed. Serve.
The next one will help to get rid of the turkey and the dressing…..
Turkey and Stuffing Bake
4 cups, approximately, leftover dressing/stuffing
2 cups left over Green Bean Casserole
1½ cups leftover chopped turkey
¾ cup shredded Mexican Style cheese, divided
2 eggs
1 cup of milk
½ cup of bacon crumbles
Optional: sliced green and red peppers or jalapeno’s
Spread the stuffing on the bottom of a medium greased baking pan. Add the Green Bean Casserole and sprinkle half the cheese over the top. Now add the chopped turkey and the peppers, if desired. Whisk the eggs and the milk together, pour over the mixture in the pan. Sprinkle the remaining cheese over the top. Let rest in the refrigerator at least four hours or overnight to let the milk and egg mixture to blend with the rest of the ingredients. Bake in a 350° over for about 45 minutes to an hour. After 30 minutes, sprinkle the bacon bits over the top of the cheese. Finish cooking until bubbly and hot. Serves 6.
Turkey Tetrazinni (one of my favorites)
3 cups cooked cubed turkey
1 cup cubed smoked ham
8 ounces cooked, drained thin spaghetti or vermicelli
4 TBS butter or margarine
1 small package fresh mushrooms, sliced and sautéed
¼ cup all purpose flour
1 cup of Half & Half (fat free is good!)
2 cups of vegetable broth (substitute turkey broth, if desired)
1/3 cup grated Parmesan Cheese
Smoked paprika
Salt and pepper to taste
In a sauce pan, melt the butter over medium-low heat; stir in the flour and ½ teaspoon of salt. Stir until smooth; add the Half & Half and the broth. Cook, stirring constantly, until sauce has thickened. Add the turkey, ham and the cooked mushrooms; stir frequently, until heated through. Place the cooked spaghetti into a greased baking dish; fold in the turkey mixture, top with the Parmesan cheese and smoked paprika. Bake at 400° for approximately 20-30 minutes or until bubbly and hot. Serves 8.
Enjoy your holiday……eat, drink and drive safely!
“What would be considered Flap Meat?”
Well, the Tri-Tip is part of the Bottom Sirloin. The other two parts being the Ball-Tip and the Flap Meat.
It's a rather small piece of meat, any where from 1 to 3 lbs, that has heavy connective tissue that needs to be removed before cooking. It looks similar to a Skirt Steak, only larger and thicker.
It really needs marinating to make it any where near tender enough to grill. It does make great Fajita Strips, but it needs to be sliced against the grain. It makes wonderful stew meat, kabobs and Beef Stroganoff. Even stir-fry or Cheese Steak sandwiches.
“What’s the difference between a ‘Pork Loin’ and ‘Pork Tenderloin’?”
The Pork Loin runs from the top of the back from the pig's shoulder to his leg. Underneath the Loin, separated by a bone, from the Sirloin to about the center (approximately 10-12 inches) is the Pork Tenderloin. In bone-in chops you have probably seen it. It looks similar to a Beef Porterhouse or T-bone Steak, with the top piece of meat being the "Loin" on the pig (NY Strip on the beef) and the smaller rounder piece of meat on the bone is the "Tenderloin" (Filet or Tenderloin on Beef).
Seeing as how most packer prepare "boneless" cuts today, the Tenderloin is separated from the Loin and marketed separately, usually at a higher price. Normally, but not always, there are two Tenderloins to a vacuum sealed bag in the meat case.
The Tenderloin is more tender than the Loin, although the Loin is quite tender as well. Both cuts are lean and have very little marbling (internal fat) which makes them best cooked hot and quick on the grill or pan-fried. They are best NOT over cooked, 160° is good. I do prefer a little 'pink', so I cook mine to about 145-150° internal meat temperature.
Pork is fed and raised differently than in the past and the worries of trichinosis/salmonella are almost non-existent today. The National Pork Council has determined that pork cooked to 137° is free from any little critters that will make you sick.