Tuesday, September 12, 2017
Monday, September 11, 2017
This is a yummy, flavorful soup that is great in the winter. Enjoy!
· 1 lb. Spicy Italian Sausage- Looks like hamburger package
· Approx. 3 large potatoes
· 1/2 pound fresh portabella mushrooms, cut in larger chunks
· 1 cup chopped carrots
· 3 chopped leeks (mostly the lighter area on the bottom) or 1 cup green onions
· 6 cups chicken broth
· 3 tablespoons butter
· 2 tablespoons olive oil
· 1 quart half and half
· ¼ cup chopped dill (fresh) plus extra for garnish
· Salt, Pepper, and a little garlic powder to taste
1. Melt 3 tbsp butter in a large soup pot over medium heat. Add the carrots, leeks or green onion and sauté 5-7 minutes.
2. Add 6 cups chicken broth. Season with salt, pepper, and dill.
3. Add the chopped potatoes – cover and cook for 15 - 20 minutes. Potatoes should be firm but tender.
4. In a separate skillet brown sausage and add to soup pot. I pour the grease in for extra flavor but you can drain it for less fat option.
5. Wipe out pan and add 2 tbsp of olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 3 to 5 minutes until they are lightly browned. Add to soup pot.
6. Slowly stir half-and-half into the soup and heat.
Deep Fried Turkey
Fifteen pound turkey
25 medium bay leaves
3 ¼ teaspoons dried thyme
3 ¼ teaspoons dried oregano
1 ½ teaspoons whole peppercorns
3 tablespoons Konriko brand or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil
1. Wash turkey inside and out under cold running water.
2. Crush bay leaves in a small bowl. Finely grind thyme, oregano, and peppercorn separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
3. Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight or up to 24 hours in refrigerator.
4. Bring turkey to room temperature. Using a wooden skewer, thread nick flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and pope’s nose together securely; form a handle with wire. This will enable you to hold turkey while submerging tin hot oil.
5. Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on candy/deep-fry thermometer. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
6. Lift turkey from oil; transfer to wire rack over a roasting pan. Drain for 15 minutes.