Shrimp in a Blanket

Posted by Raissa Nebie on December 21, 2009 | 4 Comments

shrimp blanket1

The holiday season is here and wherever you turn, someone is having a party. Sadly, I’m not having a holiday party this year, for various (good) reasons.  But if I were, there is one appetizer that would have  a guaranteed spot on my table: shrimp in a blanket. I used to order these babies from a Thai restaurant in my neighborhood until it dawned on me one day that making my own would save me a lot of dough.

I’m usually wary of frying because it’s a messy activity, but these appetizers are well worth the effort. Read more

Filed under: Asian, Cooking, Holiday, Seafood

Happy Cinco De Mayo!

Posted by Raissa Nebie on May 5, 2009 | No Comments

Whether you are a native of Oaxaca or just a fan of Mexican food, today is a day you should be celebrating with tacos and tequila. If you haven’t made your Cinco de Mayo plans already, here are a few suggestions to help you in the decision-making process… Read more

Filed under: Eating Out, Events, Holiday

Foolproof Roasted Turkey For The Beginner Cook

Posted by Thrifty Gourmet on November 14, 2008 | No Comments

turkey

Thanksgiving is approaching and some people I know are starting to get nervous about making their first turkey. So, this is for all the turkey virgins dreading their first time. We want to ensure that your first time is pleasantly memorable and 100% painless :)

Honestly, this turkey recipe is so easy that even a monkey can do it. It calls for very few ingredients, so you will be 100% satisfied as long you use fresh and quality products. While it may look intimidating, roasting a turkey is no brain surgery. Everyone has his or her little trick to achieve the perfect turkey: brining, brown paper bag, aluminum foil, etc. That is too much for me. My trick is simply roasting the bird breast side down at 400 degrees for approximately 2/3 of the roasting time. By doing so, I leverage gravity to my advantage. All the juices flow downward to the breast preventing it from drying out. No fuss, no stress… Now let’s get to it!

Ingredients:
1 Turkey (~10 lbs)
1 Onion quartered
1 Tablespoon of black peppercorns
3 Bay leaves
1 Lemon, lime or orange (halved)
3 cloves of garlic smashed in their paper
2 cloves of garlic slivered
1 handful of fragrant herbs (thyme, rosemary, sage)
Olive oil
Salt & Pepper to taste

roast-turkey-composite-2

Rinse your turkey inside and out after removing all the giblets. Lightly shake the excess water over the sink and then pat your turkey dry with a paper towel. Place your bird on a food-safe board.

Salt the cavity of the turkey and stuff it with the onion, bay leaves, citrus, smashed garlic, and the herbs.

Lift the skin above the breast carefully. Insert your hand to detach the skin from the breast. Do it gently so as not to tear the skin. With a paring knife, make smallslits in various areas of the breast (under the skin) and insert the slivered garlic cloves. Push them in with your thumb to make sure they are fully inserted. Rub the breast meat with olive oil and salt.

Rub the rest of the bird with olive oil and sprinkle with salt and pepper to taste. Using kitchen string, tie the legs together and the wings to the body of the bird.

Place the turkey breast side down on a roasting rack and roast in a 400-degree oven for 2.5 hours. Turn the bird of over and continue roasting for an hour at 375 degree.

Voila! The end result is this beautiful golden brown turkey. Enjoy with your favorite fixings.

roast-turkey-plate

Note: The cooking time in this recipe applies to a 10 lb turkey. Cooking times vary based on weight.

Filed under: Holiday, Poultry and Game Birds

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