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Friday, December 27, 2012
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For the first time I can recall in my entire life I awakened on Christmas morning, threw off the covers and turned on the air conditioner, not just to kill off some residual, sticky humidity (which there definitely was) but to really cool my house down. It was hot, humid, sunny, and in the 80s outside. None of this did anything at all to get me in the mood of the day. Hoping to bring on the spirit, I ventured to the kitchen to complete the big dishes of Pimento Cheese Potato Gratin I was bringing to my friend Tiffany's house in the afternoon as a contribution to the potluck dinner. As I wrapped up the gratins I gazed out the window to spy Andrew putting the finishing touches on the fried turkeys we were also planning to take along. About 12 pounds each, they had soaked in brine for two days then been injected with an emulsion involving cognac, Tabasco, and butter. Like the gratins, Andrew's fried turkeys are always a big hit but these were different: He had cooked them in a Char-Broil Big Easy oil-less infrared turkey fryer, a contraption he had eyed with suspicion until some total stranger he met at Lowe's raved on and on about his, effectively persuading Andrew to lurk in wait until they went on sale soon after Thanksgiving. Click here to get the full story on how this worked out. What I will say here about the "fried" turkey experience is that I am incorporating the Char-Broil Big Easy oil-less infrared turkey fryer into my cooking repertoire for the new year. While the infrared "fryer" had some drawbacks, being able to have fried turkey (or chicken or whatever) without 5 gallons of oil involved seems like a relatively healthy way to go. The oink-y Pimento Cheese Potato Gratin, however, does not so I am replacing that with something like steamed kale, at least for a while. Speaking of the new year, I have no idea what I am doing on New Year's Eve but I do know where I will be the evening of January 9. Bill de Turk, an editor at large for the print edition of Louisiana Kitchen & Culture, and his wife Aimee, count among their many charitable endeavors fundraising for St. Alphonsus Church in New Orleans' Lower Garden District. Members of The Friends of St. Alphonsus put on the church's on-going " Fun Under the Frescos" concert series and the January 9 concert, the third in the current series, will feature the sensationally entertaining Philip Melancon from 6 to 8 p.m. With glorious, yet deteriorating, ceiling frescoes and stained glass windows over a century old, the historic church is breathtakingly beautiful and the acoustics are superb. Tickets for the upcoming concert are $10 and include 3 complimentary beverages, which will be provided by Gordon Biersch, Vino Wholesale, and Old New Orleans Rum. The final concert of the season will take place on March 13 with an Irish extravaganza featuring the Crescent City Celtic Band and the McTeggart Irish Dancers. Enjoy this week's recipes, and let us know what's on your mind. Best-
Jyl Benson, Editor in Chief We are now on Twitter: @kitchnculture PS: Subscribe to Louisiana Kitchen & Culture by end of day Monday, Dec. 31, to ensure you get the first issue of 2013. |
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Jyl's Fake PhoThe most common resolution of all is to live a healthier lifestyle and I am definitely jumping on that bandwagon. Last year I wrote about my practice of making Fake Pho and I am headed back in that direction. This dish is simple and extremely low in fat and carbs while being a flavor powerhouse. |
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Cyndi's Stuffed Cabbage RollsCabbage, not one of my favorites, is frequently on the menu for New Year's Day. Supposedly eating cabbage (as well as black-eyed peas and pork) on New Year's Day ensures wealth in the New Year. I skipped this on New Year's Day 2012. Thinking this could explain my current monetary predicament, I plan to gorge myself to the gills on both next Tuesday. My friend Cyndi Collier turned me on to this fabulous cabbage recipe and it may make me a cabbage-eating convert. She adapted it from a Weight Watchers cookbook. |
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Jyl's Crabmeat SaladLuxury ingredients are always popular for New Year's Eve gatherings. I created this recipe with an old friend years ago and, with a full pound of jumbo lump crabmeat in the mix, it falls squarely in the luxe category. It also takes mere moments to toss together and it is utterly delicious and impressive. |
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Published in Louisiana by Louisianians 2012 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |