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Q). I need recipe for
your "turducken" - the turkey, chicken and duck with
stuffing all wrapped together. Please include recipes for the
stuffing, gravy, mashed potatoes, etc. All done on your show...WOW looks
so good; I want to do it for Christmas. Love ya,
Lisa, Via e-mail
A). If you are really ready to tackle this one, you might be
promoted to chef. This project is guaranteed to impress, especially
during the holidays. There's a lot involved, so I'll give it to you in
two parts. The turducken will need to cook for 12 or 13 hours at 190
degrees F so begin preparation well in advance.
Turducken Recipe Part 1 - preparing the birds.
Needs:
· 20-25 lb whole turkey
· 4-5 lb whole duckling
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· 3-4 lb whole chicken (or use a larger chicken and place the duckling
inside it) Place the cleaned
turkey (breast side down) on a flat surface. Cut through the skin along
the length of the spine. Using the tip of a knife and starting from neck
end, gently separate meat from the rib cage on one side. Toward the neck
end, cut through meat to expose shoulder blade; cut meat away from and
around the bone, severing bone at the joint to remove shoulder blade.
Disjoint the wing between second and third joints. Leave the wing bones
and keep the wing attached to the meat. Continue separating meat from
frame, heading toward the thighbone and being careful to keep the
"oyster" (pocket of meat on back) attached to skin, rather than leaving
with bone. Cut through ball-and-socket joint to release the thighbone
from the carcass (bird will be open on one
side, exposing |
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bones
left to deal with). Keep the leg attached to the meat. Repeat boning
procedure on the other side of the bird. Carefully remove carcass and
reserve for making stock. You should end up
with a flat, boneless (except for wings and legs) turkey with the skin
intact, in one large piece. Cover the boned turkey and set aside (or
chill). Repeat the process on the duckling and chicken, but cut off the
first two joints of wings, and debone both stumps of wings and leg
drumsticks (cut through flesh at thin-nest
point and trim around these bones with a knife until they can be
removed). Trim excess skin and fat from necks of birds. If it is your
first time deboning a fowl, it is advisable to practice first on the
chicken rather than the turkey. Both the chicken and duck will be
stuffed inside the turkey and need not be kept perfectly intact. Make
stock from the chicken carcass. Next time:
stuffing and roasting.
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Q). it's high time that we replace
some knives in this house!! Where can you suggest I get the best buy on
either a set of knives or one really good one? Your help on this would
be greatly appreciated, with Christmas right around the corner!
Katherine Lincoln
Via e-mail
A). Katie, I buy all my knives at Monterey Bay Restaurant
Equipment in Sand City 899-1422 - ask for Danny, Rosie or Bill. Tell
them I said you get a discount. For years I have been using a
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rather inexpensive professional knife set. I
use and abuse them, then throw them out and buy new. Recently, however,
I have been using a Japanese style knife called Kershaw. Superb with
great weight, hand-feel and sharp as a razor. Nobody is allowed to touch
my knives. Damage by people who don't know how to handle them are the
worst offenders. How about someone using a $200 knife to open a lid
using the tip? Seeing that will send me into orbit! Forschner knives
with wood handles are great for the average cook and are priced right
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but for the serious cook, go for the
Kershaws. I have 3 paring knives, 1 medium sized one, 1 large one, plus
a clever, a bread knife, a boning knife and a Mack the knife.
Q). I'd like to know if you have recipes for making cucidati cookies and
cannoli cookies? I'll appreciate very much if you help me on this
matter.
Jim
Via e-mail
A). Ok Jim, the recipes are on my website. |
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Q). I need a cookbook on Italian cookies and pastries only. Any
ideas on what and where to buy a book? THANKS
Joe Sandigo, Via e-mail
A). Boy, oh boy, there are a lot out there. Try Great Italian
Desserts by Nick Maligieri. Since personally I don't like baking, I
stick to classics like cannoli, tiramisu, fig cookies, cassata stuffed
peaches, creama puffas, granites, ice cream, etc. Good Luck!
Q). In the past, you have men-tioned a
holiday ham which you stated was superb...but I didn't
write down at the time
the market name. Can you please advise?
Chad, Via e-mail |
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A). I can tell you where to buy them, but the same ham can have
different names. Monte Vista Market in Monterey has them. So many people
were asking for it that they were calling it the Pisto ham. Just make
sure you order one with the bone and at least 22-24 pounds.
If you're looking for last minute gifts we just got our new aprons
in. They are black and have Monterey's Cookin Pisto Style stitched in
gold for only $24.95. You can only get them at my office (786 Wave St.
Monterey 373-3778). While you are there, why not pick up some of my
seasonings, one of my cookbooks or one of my grills.
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Tip calienté! For your authentic, south of the border kitchen
needs, check out La Morenita Tortilleria and Meat Market at 1876
Broadway in Seaside (394-3770). Not only one of our great mom and pop
markets, it's the place to go for freshly made tortillas, Mexican cuts
of meat, seafood and some genuine warmth.
Next week's column: Turducken part two and a Christmas feast or,
as I call it, a Sicilian triumph!
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