Hey Guys, Happy Holidays. I’m leaving a few holiday receipes and ideas that I think till make for a great Christmas for you. I Hope this Holiday season is bringing you lots of joy and happiness and may the coming year be a better one for us all.
HAPPY NEW YEAR!
Click Here To View How To Carve A Turkey
Click Here To View How To Brine A Turkey
Turkey Brine Recipe
Good for one 14-16 lb bird
- 1 ½ cups kosher salt or 10oz.
- ¾ cup light brown sugar
- 1 gallon vegetable stock or water
- 1 tablespoon black peppercorns
- 4 ea crushed garlic cloves
- 2 cups apple juice
Some extra additions:
- 1/2 tablespoon allspice berries
- 2 ea cinnamon sticks
- Sprig rosemary or thyme
- Sliced fresh ginger(very little)
- ¼ tsp cloves
- 2 ea bay leaves
Place first six ingredients into large stockpot and simmer on medium low heat until boiling. Place any of the additional ingredients in pot except for the rosemary and thyme. Once mixture has come to a boil, take off of heat and let rosemary and/or thyme steep in like tea. Once mixture comes to room temperature, strain and cool in refrigerator.
Place turkey in large enough container, in stock pot or in a bag and cover with brining liquid. Return to refrigerator or place into a large enough cooler filled with ice to keep turkey below 40 degrees. Keep turkey in brine for at least 12 hours, but no longer than 24 hours.
Take out of brining liquid, pat dry and you’re ready to roast.
Molasses Cured Roast Pork Loin
with caramelized garlic-apple chutney
serves 6-8
1 ea boneless pork loin, cleaned of silver skin
1 ea recipe molasses cure
1 ea recipe caramelized garlic-apple chutney
Cut pork loin in half, put into large container and cover with cure for at least 48 hours.
When ready to bake, preheat oven to 350. Take pork out of cure. Season with salt and pepper and brown each side for about 45 seconds in a hot sauté pan. Transfer sauté pan to the oven and roast about 40 minutes or until an instant read thermometer inserted into the center of the meat reads 145 to 150 degrees.
for molasses cure:
4 quarts water
1 cup molasses
1 cup granulated sugar
4 ea cloves garlic
2/3 cup kosher salt
2 ½ tsp black pepper
1 stick cinnamon
3 tsp coriander seed
4 whole cloves
place everything into a medium size stock pot and bring to a boil. Let simmer for about 5 minutes and cool.
for chutney:
1 cup sugar
2 cups water
1 cup brown sugar
6 roughly chopped garlic cloves
2 cups orange juice
1/2 cup apple cider vinegar
1 tsp cumin
1 Tblsp. Cinnamon
3 apples roughly chopped
salt & pepper
combine water & sugar in a sauce pot and bring to a boil. Continue to simmer until liquid turns a golden brown to a light brown(make sure your caramel doesn’t get too dark, you need time for the garlic to cook). At that point, add the garlic and continue to simmer for about 5 minutes. Add the rest of the ingredients & let simmer for about 20 minutes.(Don’t worry if mixture seizes, that happens when cool liquids are added to caramel) Season with salt & pepper.
Empty into a blender and pulse until slightly pureed.
HAPPY COOKING!!!!!!
If you run into any problems or have any questions or comments, please e-mail me: info@terrasd.com
