Categotry Archives: Holiday Cooking

The Best Turkey Recipe EVER!

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If you’re looking for a moist, tender, juicy, flavorful turkey this Thanksgiving, go no further in your search. This recipe is in my cookbook ZonePerfect Cooking Made Easy (McGraw-Hill 2006) I wish to share it with anyone who has the time or inclination to make a fabulous turkey. To begin with this turkey is smoked and marinaded beginning on either Tuesday or Wednesday. You need to have space in the refrigerator for the turkey until ready to be cooked. We are more inclined, if having a large crowd to have 2 smaller birds than one large one. We find the smaller turkey’s are very moist, easy to handle and cook.
While the turkey grills, the damp wood chips will impart light smokiness and the cinnamon and cloves in the water pan will keep the bird pleasantly moist. But to achieve this perfection, you will have to replenish spent coals with live ones, add more water and wine to the pans, and scatter more chips over the coals. It’s worth it, plus my family finds it fun to dash in and out on a chilly afternoon to tend to the magnificent bird.
This recipe will serve 14, you will want to have some left over so judge for yourself how many pound of turkey you will need.
1 14 pound turkey
1 large head garlic, cloves separated
4-5 sprigs fresh rosemary
2 large yellow or sweet onions, 1 halved and 1 sliced
1 firm tart apple, halved
Herbamare (found in seasoning at Whole Foods)
sea salt and freshly ground pepper
1 bottle (75 ml) white wine or dry vermouth
1 cup hardwood chips, such as oak, apple or mesquite
2 cinnamon sticks
4 cloves

1. Wash the turkey thoroughly in cold water, inside and out, drain, and set on a rack in a roasting pan.
2. In a small food processor or with a sharp knife, chop the garlic cloves. Chop the garlic cloves. Spread about half of the chopped garlic in the cavity of the turkey and reserve the rest.
3. Work your fingers between the skin and breast meat to loosen it. Insert the rosemary and about half of the remaining chopped garlic under the turkey skin and smooth in place.
4. Put one of the onion and apple halves in the cavity of the turkey. (If the onion and apple halves don’t fit, slice the leftover onion or apple and scatter over the turkey.) Season heavily with Herbamare, salt and pepper.
5. Scatter the onion slices and the rest of the chopped garlic over and around the turkey. Pour the wine over the turkey and inside the cavity. Cover with foil and refrigerate overnight.
6. Soak the hardwood chips in water overnight or for at least 1 hour.
7. Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes to take off the chill. This promotes even cooking.
8. Prepare a large, covered charcoal or gas grill by arranging the coals or heating elements around the perimeter of the grill. Set a pan of water, filled with a 3-inch depth of water, in the center. Put the cinnamon sticks and cloves in the water.
9. Light the coals and when covered with a good layer of gray ash and smoldering red beneath the ash, scatter half of the wood chips over the coals. They will begin to smoke.
10. Put the turkey still in the roasting pan directly over the pan of water. Cover the grill and roast for 12 to 20 minutes per pound, depending on the weather. Very cold weather requires more time. For a 14-pound turkey, allow about 3 hours and 20 minutes in warm weather and about 4 hours in very cold weather.
11. Keep the fire moderately cool, which means a thermometer inserted in the vent of the grill should register about 325°F. Add more coals as necessary (you can start them in a charcoal chimney and keep them on hand) and add more water to the pan as it evaporates. Scatter the remaining chips over the coals about halfway through roasting. Keep the grill covered the whole time. Turn the turkey once during cooking. When the initial wine evaporates add more wine or water to the roasting pan.
12. The turkey is done when you puncture it and its juices run clear, a leg moves easily around in its joint, and a meat thermometer registers 170°F when inserted in the breast meat (do not touch the bone) or 180°F. in the dark meat.
13. Let the turkey rest for about 15 minutes. Remove and discard the onions and apples. Slice the turkey and serve; smoked turkey may have a pinkish tinge near the bone, which is normal.

Per serving: 0 grams carbohydrates; 28 grams protein; 0 grams fat

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New Year’s Quickly Approaching

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Do you know what the number 1 New Year’s Resolution is?

Weight loss! and the Top two diseases affecting the American population is Obesity and Type 2 Diabetes.

Do you know how to deal with this issue?

Most people will go on a low calorie diet and lose weight. After they have lost the weight, they will slowly resume eating the way they did before their diet. This is called the Yo-Yo effect. Weight on, then off, then on. It is the hardest thing for your body to deal with. Actually maintaining your weight even if it is 10-15 pounds over your ideal weight is healthier for your body then yo-yo dieting.

I hate the word diet and losing weight! The opposite of this is gaining, which most people end up doing. A better way to approach this is by releasing weight, the opposite is holding weight. It is more of a lifestyle change. Time and time again studies have shown that dieting doesn’t work. Restricting your calories for periods of time will slow down your metabolism and will actually make your body think that you are in the starvation mode and it will be harder to lose weight.

When I work with clients, I take into consideration what their lifestyle is, how to make small changes to feel better, release weight and prevent and reverse disease. It is not a quick fix, nothing ever is that is permanent.

I specialize in helping you have delicious food, that is easy to prepare, or I can prepare it for you, that will help you reach your ideal weight.

I can work with you to help release weight without deprivation. See www.chefgloriab.com for more information, recipes, or call for a free consultation.

Fresh spring roll recipe

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Fresh spring roll recipeHere is a photo of the finished DELICIOUS and wonderful Fresh Spring roll I made for New Year’s Eve! I made 12 for 5 people and I only had one!! They were a big hit! To learn how to make them and see step by step photos of the process go to www.chefgloriab.com.

In my Malden Senior Center cooking class next Wednesday, Jan. 13 we are celebrating Chinese New Years and this will be one of the dishes I will be teaching. If you are interested in attending this class call the Malden Senior Center now to sign up. The classes fill up so don’t delay! They are from 2-5 pm.

Lots of fun for New Year’s Eve

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I’m not big on New Year’s Eve parties. I really enjoy being with close friends at one of our houses and by 10:30 I’m ready for bed!!! But that doesn’t mean I can’t have a great time and enjoy the night. This New Year’s Eve I am making my famous duck recipe. It cooks overnight in the oven at 225 and then the next day we hang it to let all the fat drip out of it and then before it’s served I brown in a hot oven for a few minutes. There is NO fat left in the duck when it is served. The sauce is all Cherries- frozen cherries processed in food processor with cherry juice and some Cherry liquor, it simmers for several hours and tastes like dessert!!! It’s a great contrast with the duck. I will be making fresh spring rolls too. I got the recipe from Cindy, who does my nails and is from Viet Nam. I had her fresh rolls at a party and they were the best I’ve tasted. I will post the recipe on my website if they come out great. I hope everyone has a great New Year’s! If anyone wants my recipe for the duck please contact me at gloria@mybnl.com.

Please check out the new pictures on my website: www.chefgloriab.com. These were taken by Joe Pulseo from Marblehead. Radiance Hair salon in Marblehead and Salem hired him to take pictures for their website and they had me model my hair!

Smoked Turkey – The Best way to Make Turkey

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Smoked Turkey - The Best way to Make TurkeyThe most time consuming recipe in my cookbook Zone Perfect Cooking Made Easy, is the Smoked Turkey with Apple and Onion. It is marinaded a day or two before Thanksgiving and then put on the grill to smoke. It is so moist, flavorful, and delicious you will never have another turkey quite like it. One year we tried brining the turkey because everyone said it was the best, this is far superior! It starts out with lots of garlic (full head) and dry vermouth or dry white wine. The garlic cloves get chopped into small pieces (can use food processor) and put under the skin and into the cavity of the turkey. I also use lots of fresh chopped rosemary underneath the skin and in the cavity. Then using a turkey needle (a large plunging needle) fill with wine and inject into the bird all over shots of wine. I use almost a 1/2 bottle of Dry Vermouth for a large turkey. Then season the bird with sea salt, pepper, Herbamare (Sea salt that has seeped with 12 different organic herbs for a year, available at health food stores). Cover the bird with slices of onion from two onions and stuff the inside of the bird with 1/2 apple and 1/2 onion for added flavor while cooking. Refrigerate until ready to smoke. If you are interested in how to smoke the turkey please email me at Gloria@Mybnl.com or visit my website at www.Mybnl.com

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