Tag: stock

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

Sweedish Meat Balls

1/2 lb Ground Beef
1/2 lb Ground Pork
2 Slices Stale Bread
2 C Beef Stock
1 C 1/2 and 1/2
1 Egg
1 Small Onion Minced
1 T Ground Nutmeg
1 T Allspice
2 t Garlic Powder
Flour
S/P to taste

Soak bread in 1/2 C of 1/2 and 1/2. Add onion, seasonings, egg, and meat. mix well. Refrigerate for one hour. Form meat in to 1 inch balls.
Bake meatballs in cast iron skillet at 350 for 40 minutes. Remove meat from skillet and set aside. Add enough flour to skillet for a basic roux. Whisk over low heat for 2 minutes. Add stock and remaining 1/2 and 1/2. Adjust seasonings, return the meat to skillet and cook over low heat to desired consistency.

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.