Tag: sauce

Leftovers

Share on your timeline FB recipes

It really chaps me.  I see them all the time.  Not all my friends are chefs and that is fine.  But!  Those silly share this on your timeline recipes (that are usually with yum, must try this) generally are garbage.  99% have open a can of soup or box of….

Certainly I read them.  Just because they are such train wrecks!  No editing is done.  Ingredients listed are not included in the directions, the photo does not match the recipe.  Saw one yesterday that was chicken  with alfredo sauce over wide egg noodles.  The picture showed fettuccine pasta (technical foul) with corn (not listed in the ingredients) and the meat?  Sliced pork loin.  The sauce directions were, melt butter, add 1/4 C parm cheese, 1 Ccream, and whisk until smooth (nope, not gonna happen) then add TWO crushed cloves of garlic and 1/2 C of mozz, stir till smooth.  It was also quite clear in the picture there was cream of mushroom soup involved.

For sure I have made errors in my blog posts but SERIOUSLY!

Recipes I have used in the some restaurants & at home.

Roast Turkey Breast

Brine
In large stock pot:
1 gallon water
1/4 C Brown sugar
1/4 C Kosher Salt
1/4 C Krystal Hot Sauce
2 Cloves garlic peeled and cut in half
1 T Better Than Bullion or Knorr Brand Chicken Stock
1 jalapeno sliced in half
4 Sage STEMS (use the leaves later)
1 T onion powder
Bring to boil and allow to cool to room temp.

Add the turkey breast, cover with lid and into the fridge for 2 days

Remove breast and pat dry.

Rub:
2 T ea, garlic powder, onion powder, chili powder, paprika, cumino, dry mustard.

Apply rub to the turkey. Roast in a pan with the rack at 350 for 1 1/2 hrs or until internal temp reaches 160 degrees. Time will vary depending on size of the turkey breast.
Remove turkey to cutting board and allow to rest. Using the roasting pan over medium heat on the stove, add enough flour to the drippings to make a roux. Add the sage leaves, S/P to taste, and deglaze with either white wine or chicken stock. Bring sauce to boil and reduce to simmer. Remove sage leaves and serve.