Smoked Turkey

• 1 turkey, 12 to 14 pounds
• 2 quarts apple juice
• 1 pound brown sugar
• 1 cup kosher salt
• 3 oranges, quartered
• 4 ounces fresh ginger, thinly sliced
• 15 whole cloves
• 6 bay leaves
• 6 large cloves garlic, crushed
• cooking string for trussing turkey
• roasting rack
• heavy-gauge foil pan
• hickory chips

Preparation:

Combine apple juice, brown sugar and salt in a large saucepan. Bring to a boil and continue heating until the sugar and salt have dissolved. Skim off any foam that forms on the top and let cool. In a large (5 gallon or more) stock pot or similar container combine apple juice mixture, 3 quarts of water, oranges, ginger, cloves, bay leaves and garlic. Wash turkey. Remove any fatty deposited you might find and everything from the body cavity. Place turkey in brine mixture and refrigerate for 24 hours. Make sure that the turkey remains completely submerged. Place hickory chips in water and prepare grill for indirect grilling on a medium heat. Remove turkey from brine and pat dry with paper towels. Tie legs together with string and lightly brush turkey with vegetable oil. Preheat your grill to about 325 degrees F. Place turkey on roasting rack inside a foil pan. Place on grill away from direct heat. After 30-40 minutes you will need to wrap the wings in foil to keep them from burning. Brush with vegetable oil periodically. If the breasts start to get too brown cover with foil. The smoked turkey is done when the internal temperature reaches about 175 degrees F. in the thigh or about 165 in the breast. You should expect it to take about 12-14 minutes per pound. When done remove from grill and let rest for about 15 minutes before you start carving.

Best Bean Soup

BEST BEAN SOUP

1/4 cup each of dried beans:

• Black Eyed Peas ( The bean not the band. )
• Chick Peas
• Kidney Beans
• Lima Beans
• Pinto Beans
• Red Beans
• Small White Beans

1/4 Cup olive oil
2 Cloves garlic
1 red bell pepper - seeded and chopped
1 yellow onion - chopped
1 carrot - chopped
1 tsp. dried red pepper flakes
1 celery stalk - chopped
4 cups chicken stock
1 can crushed tomatoes
2 T. Tomato paste
1 T. sugar
1 T. dried basil
1 T. dried oregano
1/2 cup fresh parsley or cilantro -chopped
2 T. balsamic vinegar
1/2 T dried thyme.
2 bay leaves
Sea Salt and Pepper

1. Sort through beans and discard discolored ones.
2. Put beans in a bowl and add cold water to cover.
3. soak in refrigerator over night.
4. If using canned beans - simmer 15 minutes.
5. Heat large heavy pan over medium heat.
6. When pan is hot add garlic, pepper, onion, celery and red pepper flakes with olive oil.
7. Saute until onion is translucent.
8. drain beans and stir into pot along with the rest of ingredients except parsley / cilantro.
9. Bring to boil.
10. Reduce heat to low and cover partially.
11. Simmer until beans are tender.

Pioneer Lintil Soup

2 cups dried lentils
8 cups water
2 slices bacon (or ham) diced
1/2 cup chopped onion
1/2 cup celery
1/2 cup chopped carrots
3 T. parsley
2 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
16 oz can tomatoes (2 cups diced)
2 T. wine vinegar

1. Rinse lintels and drain.
2. Place in large kettle or dutch oven.
3. Add Remaining ingredients except tomatoes and vinegar.
4. Cover and simmer 1/2 hour.
5. Add un-drained tomatoes and vinegar.
6. Simmer uncovered 30 min.
7. Season to taste.

White Chicken Chili

6 cups chicken broth
2 tsp. garlic powder
2 tsp.oregano leaves
1 tsp. cumin
1/2 tsp. cayenne pepper
1 can diced green chilies (7 oz)
1 medium onion - chopped
3 cans great northern beans (15 oz)
6 chicken breasts - boiled and diced
2 cups sour cream
3 cups graded cheese

1. Put broth , seasonings, chilies, onions and beans in large pot. (Double recipe cause it's way good the next day.)
2. Bring to boil and then simmer with lid on for 2 hours.
3. Add chicken and cool.
4. If possible, make this a day ahead or early in the day to allow flavor to marinade. Can be refrigerated or frozen at this point.
5. Add sour cream and grated cheese just before serving.

Chocolate S'more Pie

Chocolate S'more Pie

For crust

• 1 graham cracker crumb crust , baked and cooled completely

For chocolate cream filling

• 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
• 1 cup heavy cream
• 1 large egg, at room temperature for 30 minutes

For marshmallow topping

• 1 teaspoon unflavored gelatin (from a 1/4-ounce package)
• 1/2 cup cold water
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla
• Vegetable oil for greasing

• Special equipment: a candy thermometer

Preparation

Make chocolate cream filling:
Make graham cracker crumb crust and reserve.

Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Make marshmallow topping:
Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Brown topping:
Preheat broiler.

Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

Thanks Shar!

CREAM OF BROCCOLI

CREAM OF BROCCOLI SOUP

1 package Frozen Broccoli or 2 c Fresh Broccoli cut into pieces
2 Cans Chicken Broth
3/4 c Butter
3/4 c Flour
2 c Milk
Cheddar Cheese

Place Broccoli in a large pot. Pour enough chicken broth over it to completely cover. Bring to a boil. I allow it to boil until the broccoli breaks down in to small soft pieces. In a separate pan melt butter, whisk in flour. Cook until golden brown. Quickly whisk in milk. Whisk roux mixture into the broccoli and chicken broth. Stir until completely combined. You can add cheddar cheese now, or let each individual add there own.