Archive for November, 2005:
rosemary butter turkey
Ingredients:
1 10- to 15- pound turkey
1 pound butter
6-10 sprigs of rosemary
salt and pepper
2 oranges
2 lemons
Prepare Turkey:
1. Preheat oven to 500°F.
2. Strip the rosemary sprigs and mash up with softened butter.
3. Stuff rosemary butter under turkey skin.
4. Lightly salt and pepper the bird inside and out and stuff the cavity with chopped up lemons and oranges.
5. When temperature reaches 500°F, put turkey in the oven. Let cook for 20 minutes or until the exterior is crisp, but not golden brown. Reduce heat to 375°F. Let bird roast until finished. You should have a crispy, golden brown turkey with very, very tender, buttery meat.
thai peanut chicken and thai coconut rice
This is wicked good and insanely easy…
Ingredients:
2 Packet’s of Thai Peanut Rub
1 Box of Thai Rice
1 Can of Coconut Milk
1lb of chicken
The rice is easy and the chicken is easier. Follow the directions for the Thai rice, but use half as much water and replace the other half with coconut milk. This will make the rice very creamy and it will have a subtle coconut taste.
Grab a baking pan and throw your chicken breasts on it. Work the peanut rub into the chicken really well and then just throw it in the oven. In about 20 minutes you will be good to go..