Wednesday, December 3, 2014

Smoked Turducken

Recipe corrected at 12/11/14

Sharing the recipe for this interesting dish which I have seen around for a while but now got the chance to give it a try for the 2014 thanksgiving meal.
Here are few basic personal touches to this recipe, after reading a ton of online info:
1)Used a setup to expose the inside to hot air. This had two objectives, to reduce cooking time since my overall weight was over 20lb, second to allow extra flavor to develop inside out.
2)Extra flavor by slow smokinf for 5 hours at 275F.
3)Left birds in brine and spices for 24h before assembly
4)Developed my own stuffing recipe

Here's are the ingredients. This dish could easily feed 20 adults

  1. Brine:
  • 3gals cold tap water
  • 1 cup chicken flavor boullion (Knorr)
  • 1 TBS ground black pepper
  • 2 TBS garlic powder
  • 2 TBS onion powder
  • few rosemary bushes, blended with a cup of water
  1. 2 Meats
  • 20lb turkey
  • 4lb duck
  • 2lb chicken
  1. 3 Filling
  • 10 cups (about 13oz) unflavored croutons
  • 4 cups chopped small semi cooked carrots
  • 2 cup raisins
  • 2 cups semi cooked chopped green beans
  • 2 cups chopped green onions
  • 1 cup chopped real Parmesan cheese
  • 1 stick unsalted butter
  • 1 TBS salt
  • 3 egg yolks
  • 2 TBS wheat flour 
  • 1 cup heavy whipping cream
Preparation starts at least a day earlier, when all birds needs to be deboned.  Remember that these birds are usually found frozen, so several days are required to thaw it properly before any work can start. With that in mind, deboning starts with a good knife, so get yourself the proper tool. Start with the chicken, then duck and turkey for last. The idea is that you learn your way through with the meats that doesn't need much precision, so you master on the turkey later on, which needs to retain shape and is the face of your dish. Knowing a little bit of a bird anatomy would help to get around the bones easier, but start from either back or front of the chicken and duck. In my case, I decided to follow an advice to remove the fatty duck skin and use only the breasts, thighs and legs. I later melted the duck skin to collect the fat for future use, about a cup of fat out of one duck :-).
Deboning the turkey should start from the back, working your way, leaving the legs and wings untouched. Search online videos for guidance. The objective is to rebuild the turkey with the other birds inside so it looks whole. Of course some method of tying everything together is required. You can use food grade liners, skewers, etc. I used raw pig sausage casing to sew it, which is eatable and don't need to be removed afterwards.
Here are few photos of debone action"



Once your birds are deboned, place in brine and leave in fridge for 24h before proceed.

Take the birds from brine, dry with paper towel. Prepare the filling next.
Melt butter and mix all filling ingredients thoroughly. 
Lay turkey flat with skin facing down. Add stuffing to fill empty areas where bones have been removed. Add duck meat, also filling gaps as much as possible. If using the duck as a whole with skin, set skin facing down.
At last, lay the chicken with skin facing up, so it get's exposed to heat and turn crispy (One of the benefits of leaving a open hole core). Add filling as needed in between layers. There will be filling left which I roasted separated on a rectangular pan and added around the final dish before serving.

Photos of process below

After 5h smoking at 275F

Trouble removing the inner rack. Will use a stainless pipe with few holes next time so it can be removed, allowing cutting slices that will reveal all meat layers.

Looks and tastes great. Let's hear from folks that actually tried it, anyone?

Tuesday, September 30, 2014

Sweet hot pickles

Here's a recipe for a great sweet and hot pickles that I recently tried with great success.
The whole process takes 9 days and requires just a few minutes every day to get it going. Spices to taste, specially the amount of hot peppers to be used.

  • 10lb young cucumbers
  • 3lb carrots, sliced in 1/4" strips
  • 1 gal apple cider vinegar
  • 7.5lb sugar
  • 4 cinnamon sticks
  • 5 habanero peppers
  • 20 cloves
  • 2 table spoons minced garlic
  • 2 table spoons Alum
  • 4 cups non-iodized salt
  • water
Equipment needed:

  •  large pot to boil up to 2 gallons of water
  •  large air tight bucket to fit at least 3 gallons.
  • large spoon and colander
  • 18 to 24 count of 16oz mason jars
Day by day process:

Day 1 - Chop cucumbers 1/2" thick, meanwhile boil 2 gallons of water with salt and steam cook the carrots to "al dente". Add cucumbers and cooked carrots to sanitized bucket and pour boiling salty water on top. Cover with a towel until warm and seal bucket. Leave at room temp (70F) till next 2 days.

Day 3 - Strain water out, boil new 2 gallons of water (no salt) and pour hot in bucket, repeat closing process as before.

Day 4 - Strain water out, boil new 2 gallons of water with Alum and pour hot in bucket, repeat closing process as before.

Day 5 -  Strain water out, boil new 2 gallons of water (no salt) and pour hot in bucket, repeat closing process as before.

Day 6 -  Strain water out. Boil the vinegar with 4.5lb sugar, cinnamon, chopped peppers, cloves and garlic. Pour hot in bucket with veggies. Repeat closing process as before.

Day 7 -  Strain out and collect all liquid, boil it adding 1lb of sugar and pour hot in bucket, repeat closing process as before

Day 8 - repeat day 7

Day 9 -  Canning day, sanitize all mason jars. Repeat day 7 but while liquid boils, fill the jars with veggies and fill it with boiling liquid, leaving 1/4in head space.Close lid tight and place jars into boiling water for 10min. Let it cool completely before storing.

Saturday, April 12, 2014


Great Kibe recipe.

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/2      Kilogram  Bulgur wheat Yoki
  2          Kilograms  Ground beef
  2             Onions -- shredded
  4               cups  mint leaf -- chopped
  4           tablespoon  salt
  2          teaspoons  white pepper
  1           teaspoon  ground nutmeg
  1/2      teaspoon  ground cinnamon
  4               cups  water
  1         tablespoon  ground black pepper
  1            tablespoon minced garlic
  1/2      teaspoon  ground cayenne pepper
  1           teaspoon  ground thyme
  1         tablespoon  paprika
  1           teaspoon  chilly powder

Mix water and bulgur wheat, let soak for 1/2h

Meanwhile, prepare the filling by mixing 1Kg ground beef, 1 TBS salt, thyme,
paprika, 1 fine shredded onion, black pepper, cayenne pepper, chilly
powder, garlic, cook thoroughly.

For the Kibe dough, mix very well the rest of ingredients , meat, onions,
mint, salt, white pepper, cinnamon, nutmeg .

Form 150g kibes as shown. It can be frozen or fried right away. Make sure oil is hot, around 370F.

Saturday, April 5, 2014

Rabbit Nilo's style

Long time I cooked a rabbit, here's my recipe:

A fresh rabbit


Seasoned with salt, black pepper and paprika

Seared in hot pan with olive oil

Added chopped onions, baby carrots, rosemary and red wine. Let simmer for 3min.

Used seared loins for an entree, topped with reduced balsamic sauce

Roasted in oven at 370F for 40min, voila!

Thursday, March 6, 2014

Cheese Pizza

Basic cheese recipe:

-set 1 cup lukewarm water with 1 TBS dry yeast + 1 tsp sugar + 1 tsp flour, whisk and let foam.
In a mixer, mix 2 cups flour + 2 TBS gluten + 1 tsp salt + 1 tsp sugar + 1 tsp dough conditioner (if available) + 4 TBS dough relaxer (if available). Combine.
-Add water mix to mixer + 1/4 cup olive oil, knead for 5min in medium high speed.

Set dough in a warm place for 30min. here a pre-warmed regular oven at 84F.

Open dough to desired size.

 Here, using a pizza roller docker to avoid bubbles.
 Using a perforated tray to provide a crispy bottom.

 Left over dough turned into dough chips!

 Adding white sauce
 Tomatoes, onions, olive oil and dash of oregano
 Baked for 15min at 450F

 Crispy delicious pizza!