Fried Turkey

Deep Fried Turkey 2

Yield: 6

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Deep Fried Turkey

• 3 tbsp garlic powder
• 3 tbsp onion powder
• 3 tbsp paprika
• 1/2 tsp ground bay leaves
• 1/2 tsp cayenne pepper
• 3 tbsp gumbo file
• 1 tbsp salt
• 12 lb. turkey, washed and dried thoroughly
• 14 litres peanut oil

Directions:

Deep Fried Turkey

1. Using a commercial turkey fryer, and following manufacturer's instructions, heat oil to 375°F.
2. Make sure the fryer is positioned well away from any children, teenagers, pets or flammable structures.
3. Make sure the pot is only partly filled to allow for the level of the oil to increase when the turkey is added.
4. You should also leave room to allow for the bubbling of the oil when the turkey is first added.
5. Judge the level of oil necessary by placing the raw turkey in the empty pot and covering it with an inch or two of water. Remove the turkey, mark the level and discard the water.
6. Mix spices and salt together and rub liberally over the outside of the turkey.
7. Gradually immerse the whole turkey into the hot oil a little bit at a time, giving the oil a chance to calm down before immersing more of the bird.
8. It's a good idea to wear heavy gloves and a long sleeve shirt for protection from the inevitable spattering of the oil.
9. Make sure to follow the manufacturer's instructions. DO NOT LEAVE THE TURKEY OR THE HOT OIL UNATTENDED.
10. Fry turkey for 3 minutes per pound.
11. Remove from oil and let stand for 15 minutes before slicing.

Parmesan Baked Zucchini and Tomatoes

Yield: 8

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Parmesan Baked Zucchini and Tomatoes

• 8 x plum tomatoes, sliced one-quarter-inch thick
• 5 x onions
• 1 cup grated Parmesan cheese
• Olive oil
• Salt and pepper
• 4 x zucchini, sliced one-quarter-inch thick, on the diagonal
• 1 tbsp dried oregano

Directions:

Parmesan Baked Zucchini and Tomatoes

1. Preheat oven to 375°F.
2. Place a large skillet over medium-high heat and pour in oil. When it's hot, add onions and salt and pepper. Sauté until the onions are softened and beginning to caramelize. Pour into the bottom of a 9" by 13" baking dish.
3. Begin layering tomato slices along the left side of the pan to form an overlapping row. Overlap zucchini slices along edge of tomato row, and repeat alternating tomatoes and zucchinis, adjusting as necessary until the pan is filled.
4. Sprinkle with salt and pepper, oregano and grated Parmesan and bake for 30 minutes, or until top is golden and juices are bubbling.

Potato Salad with Dill and Mustard

Yield: 6

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Potato Salad with Dill and Mustard

• 10 x Yukon Gold potatoes
• 1 cup mayonnaise
• 1/2 cup hot dog relish
• 1 tbsp dried dill
• 1/2 cup prepared mustard
• 3 tbsp cider vinegar
• 3 stalks celery, chopped
• 1 x small red onion, peeled and diced
• Salt and pepper

Directions:

Potato Salad with Dill and Mustard

1. Steam potatoes in a stovetop steamer for 10-12 minutes, until just tender when pierced with a fork.
2. Place on a baking sheet to cool.
3. Whisk together mayonnaise, relish, dill, mustard, vinegar and salt and pepper.
4. Place cooled potatoes into a large salad bowl and add celery, onion and mayonnaise mixture.
5. Season with salt and pepper and toss well to combine.

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