America's Test Kitchen: Old Fashioned Stuffed Turkey & Gravy for Thanksgiving

[Scroll down to view recipe and video]

I'm not sure if I'd call myself a foodie, but I know that I like to eat all kinds of food whether it's Mexican, Southern, Mediterranean, Japanese, etc. This diverse world of ours is full of all kinds of wonderful food that fill our tummies and comforts the soul. If I had to choose one cuisine that I would consider to be my favorite, I would choose Chinese food. I'm lucky to have many, good Chinese restaurants located near me. The problem (at least for me) is that

making Chinese food at home is never the same as the dishes that I get from a Chinese restaurant. One possible reason is because the kitchens from Chinese restaurants are outfitted with a high butane gas stove that they use to heat up large woks of food. The high heat coupled with a properly seasoned wok imparts that certain flavor to Chinese dishes that is hard to describe in words, so I just call it that "wok" flavor. Luckily, America's Test Kitchen has a recipe for a Chinese dish that doesn't require a high heat stove or even a wok. I'm surprised to say their recipe to pork shumai is pretty close to what you would get when you go get dim sum for lunch at a Chinese restaurant.

America's Test Kitchen Old Fashioned Stuffed Turkey & Gravy

Carved Thanksgiving Turkey

Let's start with the meat first. Even though it's more work, making your own ground pork is well worth it. If you want to save some time and effort, then by all means just use a pack of ground pork that you can buy from your grocery store. If you happen to have an actual meat grinder instead of a food processor, you can use that too. I've found that country style pork ribs is very inexpensive and can be as cheap as 99 cents per pound for a 6 lb pack when it's on sale at my grocery store. I've also used pork shoulder to make pork shumai and found that to be just as good. The problem with grinding your own meat is that you really have to trim the fat. Whether you're using country style ribs or pork shoulder, there's going to be long strands of sinewy fat and silver skin. You're going to have to trim that off, but getting all of it can be quite tedious. What I found that worked pretty well was to trim off the larger pieces of sinewy fat...whatever you can get off. When you're ready to start filling up the wonton wrappers after running the meat in the food processor and mixing in the other ingredients, you'll see that there will be long strands of fat when you're trying to get a spoonful at a time. This fat will never melt away and break down, but by this point, you can easily remove it from the meat mixture using your fingers to pick it off. There's no need to trim it with a knife since the meat is already ground into small pieces, so separating it from the meat mixture is straight forward. I didn't bother grinding half the pork more coarsely than the other, and I didn't grind the shrimp either. I rouphly chopped the shrimp into small pieces (about 1 cm in length) before mixing it into the meat. I've found that you can taste the shrimp more when it isn't ground.

There were some ingredients that Becky Hayes from America's Test Kitchen uses which I left off. For example, I excluded cilantro because that's something I'm not accustomed to tasting in pork shumai. I know a lot of people hate cilantro and find it unappealing. I absolutely love cilantro, but just not in my dim sum. This same goes for the bit of carrot she uses as garnish. Other than a bit of color, I feel that it's unnecessary. I've seen some restaurants put a small piece of shrimp up top. I also left off the gelatin as well. That's something that I don't normally have in my pantry. The first time I made shumai I didn't include it, and it seemed to turn out just fine without it. Becky uses eggroll wrappers that she cuts circles from. You can buy circular wonton wrappers that are already the right size for pork shumai. I really liked the use of water chestnuts and mushrooms in the shumai. The water chestnuts added a nice crunch when you bite into it. Ifelt that both the water chestnuts and mushrooms prevented the shumai from being too "meaty". In regards to the mushrooms, I didn't use dried shitake mushrooms. My grocery store had shitake mushrooms in the produce section which I ended up getting which worked fine, so you can use either that or the dried variety.

I ended up buying a bamboo steamer, just so that I can try this recipe. I've found that it was well worth the investment. Luckily, they're not expensive and Amazon has a lot to choose from. That will give me extra incentive to find other food to steam like fish or vegetables which is a healthier alternative to cooking in oil.

FlavorFool's Notes

I didn't use salt pork, but I'm open to the idea of using bacon or pancetta instead.

Definitely roast the turkey breast side down if you want tender and moist white meat. This sounds unorthodox, but it definitely works allowing the white meat to soak up the juices.

I used another recipe for the gravy since it has been in the family for decades.

Rub some butter in between the skin and flesh of the turkey to get a crispy skin.

Old Fashioned Stuffed Turkey & Gravy Recipe for Thanksgiving

America's Test Kitchen - season 11, episode 15, Thanksgiving Turkey
serves 10 to 12

Ingredients

Turkey
1 (12 to 14 lb turkey), neck and giblets reserved for gravy
3 tbsp plus 2 tsp kosher salt
2 tsp baking powder
12 oz salt pork, cut into 1/4 inch slices and rinsed [I left this out]

Stuffing
4 tbsp (half stick) unsalted butter, plus extra for the baking dish
1.5 lbs (about 15 slices) white sandwich bread, cut into 1/2 inch cubes (about 12 cups)
2 celery ribs, chopped fine
1 medium onion, minced
Ground black pepper and Kosher salt
1 tbsp minced fresh marjoram leaves
2 tbsp minced fresh thyme leaves
1 tbsp minced fresh sage leaves
1.5 cups low-sodium chicken broth
2 large eggs
1 36-inch square cheesecloth, folded in quarters

Instructions

1. For the turkey: use your fingers or the handle of a wooden spoon to separate the turkey skin from the meat on the breast, thighs, legs, and back; avoid breaking the skin. Rub 1 tbsp of salt evenly inside the cavity of the turkey, 1.5 tsp salt under the skin of each breast half, and 1.5 tsp salt under the skin of each leg. Wrap the turkey tightly with plastic wrap and refrigerate for 24 - 48 hrs.

2. For the stuffing: adjust oven rack to the lowest position and heat oven to 250 degrees. Spread the bread cubes in a single layer on a rimmed baking sheet; bake until the edges have dried but the centers are slightly moist (the cubes should yield to pressure), about 45 mins, stirring several times during baking. Transfer to a large bowl and increase the oven temperature to 325 degrees.

3. While the bread dries, heat the butter in a 12 in. skillet over medium/high heat; when the foaming subsides, add the celery, onion, 1 tsp pepper, and 2 tsp salt; cook, stirring occasionally, until the vegetables begin to soften and brown slightly, 7 - 10 mins. Stir in the herbs; cook until fragrant, about 1 min. Add the vegetables to the bowl with the dried bread; add 1 cup of the broth and toss until evenly moistened.

4. To roast the turkey: combine the baking powder and remaining 2 tsp salt in a small bowl. Remove the turkey from the refrigerator and unwrap. Thoroughly dry the turkey inside and out with paper towels. Using a skewer, poke 15 - 20 holes in the fat deposits on top of the breast halves and thighs, 4 - 5 holes in each deposit. Sprinkle the surface of the turkey with the salt/baking powder mixture and rub in the mixture with your hands, coating the skin evenly. Tuck the wings underneath the turkey. Line the turkey cavity with the cheesecloth, pack with 4-5 cups stuffing, and tie the ends of the cheesecloth together. Cover the remaining stuffing with plastic wrap and refrigerate. Using twine, loosely tie the turkey legs together. Place the turkey breast side down in a V-rack set in a roasting pan and drape the salt pork slices over the back [I didn't use salt pork].

5. Roast the turkey breast side down until the thickest part of the breast registers 130 degrees on an instant read thermometer, 2 - 2.5 hrs. Remove the roasting pan from the oven and increase the oven temperature to 450 degrees. Transfer the turkey in the V-rack to a rimmed baking sheet. Remove and discard the salt pork. Using clean potholders or kitchen towels, rotate the turkey breast side up. Cut the twine binding the legs and remove the stuffing bag; empty into the reserved stuffing in the bowl. Pour the drippings from the roasting pan into a fat separator and rsever for gravy, if making.

6. Once the oven has come to temperature, return the turkey in the V-rack to the roasting pan and roast until the skin is crisp and golden brown, the thickest part of the breast registers 160 degrees, and the thickest part of the thigh registers 175 degrees, about 45 mins, rotating the pan halfway through. Transfers the turkey to a carving board and let rest, uncovered, for 30 mins.

7. While the turkey rests, reduce the oven temperature to 400 degrees. Whisk the eggs and remaining half cup broth together ina small bowl. Pour the egg mixture over the stuffing and toss to combine, breaking up any large chunks; spread in a buttered 13 by 9-inch baking dish. Bake until the stuffing registers 165 degrees and the top is golden brown, about 15 mins. Carve the turkey and serve with stuffing.

Video: America's Test Kitchen Old Fashioned Stuffed Turkey (part 1)

Video: America's Test Kitchen Old Fashioned Stuffed Turkey (part 1)

Secret to Saving at Starbucks Coffee

Everyone loves a good cup of joe because offee is one of those things that we dare not give up and cannot live without day in and day out. Admittedly, coffee is definitely a big thing in our everyday lives: we love coffee the first thing in the morning as a pick me up (who doesn't love the smell of coffee as you're waking up), we love it with dessert, and we love having it in social gatherings. Whether you like Starbucks (see my post on the first Starbucks), Peet's, Phillz, Seattle's Best, McDonald's (hopefully you took advantage of their latest promotion), Dunkin' Donuts, or a simple mom and pop cafe, here are some tips that will help you save more money when ordering coffee. I hate to say it, but unless you're a coffee connoisseur, most people don't even know what they're drinking when they pay their local cafe a visit.

Starbucks Coffee (based in Seattle, WA)

If you need an extra kick in the morning or if you're interested in maximizing the amount of caffeine you're getting, make sure to order a light roast as opposed to a dark roast. Although dark roasted coffee beans (ie French roast, Italian roast) are roasted longer, they actually have less caffeine than light roasts (ie Java). Light roasts have more of their natural flavor whereas the oil in dark roasts start to surface and there is more of a chemical reaction in the roasting process that alters the bean's makeup and decreasing the amount of caffeine.

Peet's Coffee & Tea (based in Berkeley, CA)

I know it's quite difficult to order a hot cup of coffee on a hot day, so the alternative is to just order an iced Frappuccino instead. Although Frappuccinos do taste great especially on a hot summer day, they are mostly made of ice and actually contain very little coffee. As a result, there is a huge profit margin for Frappuccinos. You just don't get as much bang for your buck when ordering a Frappuccino. You're almost better off ordering an iced tea.

Lastly, this last tip probably affects me the most. When I go to Starbucks, my "go to" drink is usually a cappuccino (equal parts espresso shot, milk, froth), but this applies to those people who like cappuccinos and/or lattes (espresso shot with more milk and less froth). When ordering a cappuccino or latte, don't bother ordering a large (or venti at Starbucks). When you order a large latte/cappuccino, all you get is extra steamed milk to fill in the extra volume for your larger cup. Unless you order a double espresso shot in your large (venti) latte/cappuccino, stick to the medium (or grande) size so that you don't get a diluted latte. You'll end up paying extra not for more coffee, but for more milk rather. And remember at Starbucks that the sizes from small to large is short, tall, grande, and venti. If you're like me, I tend to forget. Or you could do what a lot of people do: make your own cup of coffee at home. Nowadays, people have those single serve coffee machines made by Nespresso or Keurig.

Free McCafe Coffee at McDonald's

Attention everybody! Due to slow sales (and not to mention its declining stock price...stock ticker symbol MCD), McDonald's, America's favorite fast food chain, plans to offer free McCafe coffee to customers. I guess sales of Big Macs, their iconic burger, have been down with more Americans wanting to eat healthier and with healthier options more readily available.

Free Coffee at McDonald's

McDonald's plans to give away free coffee during the breakfast hours which usually ends around 10:30 am starting today thru September 29. You can definitely get your caffeine fix for free everyday for 2 weeks! Now the coffee at McDonald's may not be as good as Seattle's very own Starbucks or Peet's coffee, but you definitely can't go wrong when it's free and you need that one cup of joe that will get you started in the morning. Who doesn't like the smell of fresh brewed coffee in the morning? It sure smells better when it doesn't cost anything! Although people think of burgers and fries when it comes to McDonald's as opposed to coffee, McDonald's coffee has actually improved in the last twenty years when they used to come in those small white Styrofoam cups. So the next time you go to McDonald's for an Egg McMuffin for breakfast, do yourself a favor and order a free McCafe coffee to go with it. Get it now while this promotion lasts!

Secret to Getting More at Chipotle Mexican Grill

When I'm in the mood for quick, fast food type unauthentic Mexican food, I don't go to Taco Bell nor Baja Fresh. No, I tend to go to everyone's favorite un-Mexican Mexican restaurant for Americanized tacos and burritos. Here's the backstory to Chipotle: Chipotle Mexican Grill which was founded in Denver, CO in 1993 (somehow the Mile High City just doesn't scream Tex Mex the way a more Southwestern locale would). Anyway, the word "chipotle" means smoked chili. The company is worth approximately 19 billion dollars and in fact McDonald's once held a majority stake in the company. Chipotle uses approximately 97,000 pounds of avocados a day which translates to a whole lot of guacamole. Now here comes the fun part.

Chipotle Mexican Grill

What I have to tell you can give you more food for the same price which could potentially mean more savings for you. In Chipotle, you can order a vegetarian, carnitas (Mexican pulled pork), steak (carne asada), barbacoa, or grilled chicken burrito (a) or a burrito bowl (b) for the same price (see below). The primary difference is that a burrito bowl does not include a flour tortilla as its vessel to hold food the way a regular burrito does. As its name indicates, it uses a bowl.

(a) Your standard burrito at Chipotle

(b) The burrito bowl at Chipotle

Okay, now here comes some math. The average weight of a chipotle burrito is .634 pounds whereas the average weight of a burrito bowl is 1.082 pounds with all else being constant (ie same proteins, toppings, etc in both the burrito and burrito bowl). You don't have to be a math major to see that 1.082 pounds of Mexican goodness is better than .634 pounds for the same price. This is huge since ordering a burrito bowl gives you at least 70% more food, and this is already taking into account the lack of tortilla in the burrito bowl too! This difference in weight is probably due to the fact that a burrito has a limited amount of space for its contents in the flour tortilla. So next time when you're feeling really hungry and have a hankering for some fake Mexican food, order a burrito bowl instead of a regular burrito to get more bang for your buck. Also, don't be afraid to ask for something on the side whether it's the salsa, sour cream, cheese, or guacamole. They're always willing to accommodate your request by putting a condiment in a small container for you. That and even though the line may be long, the Chipotle employees do a really good job moving the line along in a very efficient way. On a personal note, my standard burrito bowl configuration is the grilled chicken burrito bowl with brown rice (instead of the cilantro lime white rice), black beans (instead of pinto beans), extra fajita vegetables (onions and green peppers - they don't normally offer this to you but don't be afraid to ask), both mild tomato and medium tomatillo-green chili salsas (sometimes the hot tomatillo-red chili salsa on the side), cheese, sour cream, corn, and romaine lettuce. I do like guacamole, but I don't like having to pay extra for it. If I'm not terribly hungry, I would often just eat half of the bowl and save the other half for another meal which makes it out to be no more than $4 per meal. What you can also do is order from the secret menu. Just like In-N-Out, Chipotle has a secret menu where you can order a “Quesarito” (burrito made using a cheese quesadilla instead of a regular flour tortilla as the wrapping), nachos (chips with the usual Chipotle fillings and toppings piled on), or a single taco (instead of having to buy the standard set of 3 tacos).

Fun Food Fact: National Chicken Wing Day

It was this day in (July 29) back in 1968 when the very first chicken wing was served and that is why today is National Chicken Wing Day. The story goes that Anchor Bar owner Teressa Bellissimo decided to fry up some chicken wings with some butter and hot sauce when her son and his college friends wanted a late night snack after a night of drinking. Because they were in the city of Buffalo, NY, the name buffalo wings stuck and that's when the almighty buffalo wing was born. I guess that's why chicken buffalo wings are a common staple and appetizer found in many bars and restaurants across America. Buffalo wings are definitely great when paired with a nice, tall glass of your favorite beer - lagers, stouts, ambers, ales, etc. If it weren't for Mrs. Bellissimo, we wouldn't have a Wingstop or a Buffalo Wild Wings. If you love buffalo wings like I do, then you should check out America's Test Kitchen's recipe for some good buffalo wings! Keep this date in mind when football season kicks off. Many people in the United States are sure to consume many wings when watching NFL or college football games.

July 29: National Chicken Wing Day

Fun Food Fact: National Peanut Butter Cookie Day

Does anyone know what day (June 12) it is today? It's National Peanut Butter Cookie Day! Yes, that's right, peanut butter cookies, the blue collar workhorse, of cookies has its own day and it's today. Peanut butter cookies will almost always have that distinct criss cross pattern made by a fork on top of each cookie. You ever wonder why that is? And no, it's not a Twitter hash tag. I'm pretty sure peanut butter cookies predates any form of social media for you folks born in the 21st century. The reason why you would make that pattern on a peanut butter cookie is because the dough for peanut butter cookies is quite dense such that it does not spread easily in the oven during the baking process unlike a chocolate chip cookie for example. To fix this, someone decided to press down on the cookies using a fork before baking in order to flatten the cookie and help it spread, and that was when history in baking was made.

June 12: National Peanut Butter Cookie Day

Grill It! with Bobby Flay: Korean BBQ Beef Short Ribs (Kalbi)

[Scroll down to view recipe and video]

Korean Style Beef Short Ribs (Kalbi)

Now that the weather is warmer, now is the perfect time to be outside and being outside means we can do some grilling as mentioned in my previous post regarding some bbq pork spareribs. Instead of your typical grilling of, say, steaks, burgers, or pork spareribs, I decided to go with something a little more exotic with a Korean flair. I decided to grill up some Korean-style barbecued beef short ribs which is more commonly known as kalbi and sometimes referred to as Hawaiian short ribs (you can order these at any L&L Hawaiian Barbecue restaurant). On Bobby Flay's show, Grill It! (not to be confused with Bobby Flay's other bbq shows like BBQ Addiction and Boy Meets Grill), on the Food Network he has a guest named Judiaann Woo (episode: Short Ribs). She shows Bobby Flay (the one and only Boy Wonder at the grill) and us how to make kalbi. Kalbi, kimchi (pickled cabbage), and bibimbop (a rice dish mixed with meat and various vegetables) are probably my favorite Korean dishes. You can see from the video below that kalbi is not that difficult to make. It's very easy to prepare and easy to grill up, and everyone seems to enjoy these ribs every time I make them.

Flanken Cut Beef Short Ribs purchased from the Asian Market.

Beef Short Ribs for Kalbi

To make kalbi it is absolutely crucial that you have the right cut of beef. You can't get just your normal run of the mill beef short ribs. You have to get beef chuck flanken-style ribs (also called LA ribs) which contain the rib bones and are cut lengthwise such that you get a cross section of several ribs in each slice as opposed to the English cut where it is sliced between each bone which is what we're more accustomed to. Each slice is about a quarter to a half inch thick and about 8 to 10 inches in length, and they are usually prepared by braising or cooking in liquid. You can usually find this cut of meat in a Korean or Asian market like Ranch 99 (sometimes my local Safeway would actually have it); otherwise, you can probably ask your local butcher to cut it in this fashion.

Thin Slices of Beef Short Ribs cut Flanken Style

Beef Short Ribs in English Cut Fashion

The recipe provided has pretty much all the ingredients that you would expect from a marinade for kalbi: brown sugar, soy sauce, etc. I did add a few more ingredients after I consulted my friend who makes kalbi all the time and who is Korean, so making these ribs are in her blood. What she does is that she adds sesame seeds to the marinade. Not only that, but she toasts the sesame seeds on a skillet and crushes them in a mortar and pestle. Toasting the sesame seeds and crushing them in a mortar and pestle releases more of the natural flavor and aroma of the seeds. What I like to do is to toast additional sesame seeds to set aside and garnish the short ribs along with the green onions once the ribs are done and ready for plating.

Untoasted Sesame Seeds

Toasted sesame seeds for garnishing your kalbi. Note the darker color of the toasted sesame seeds.

My friend also recommends using a kiwi if you don't happen to have an Asian pear. The reason why she uses a kiwi (or Asian pear) in this recipe is not only that it adds a certain level of sweetness, but it also acts as a tenderizer to soften up the meat. Definitely mash up the kiwi to form a paste or use a food processor to puree it when incorporating it into the marinade. Short ribs in itself is an inexpensive piece of meat, but making kalbi is very forgiving in that you can grill it up and it won't be tough after marinating for several hours. Also, when chopping the onion for the marinade, definitely chop the onion finely (or run it through the food processor as well). I find that the smaller the onion pieces, the more flavor is imparted into the meat.

Because these short ribs are quite thin, it doesn't take long for them to fully cook so be sure to not overcook them, yet you also don't want them to be rare. Even though they can get overdone quickly, these short ribs are, as mentioned earlier, rather forgiving. Sometimes you like to get a nice carmelized char on the surface or the corners because the burnt edges of the meat give you an added flavor which you can easily attain when grilling over an open flame. I first tried this recipe in our stove top grill, but I would imagine it would be just as good if you did this on an outdoor grill (your standard Weber kettle grill or gas grill would do just fine). I actually like eating my kalbi with some siracha or gochujang on the side as a condiment to give it a little bit of kick (Sriracha would work too). Because these ribs are very easy to prepare and cook, it's an ideal dish to bring for picnics, camping, and even tailgating at football games.

Marinating your kalbi for a few hours.

FlavorFool's Notes

I like to add toasted and crushed (in a mortar and pestle) sesame seeds to the marinade.

Save some uncrushed toasted sesame seeds to go along with the green onions as garnish.

I like to use a kiwi if I don't have an Asian pear available. The kiwi or pear adds a little bit of sweetness to what is otherwise a savory dish.

Kalbi - Korean Barbecued Beef Short Ribs Recipe

Grill It! with Bobby Flay - season 1, episode 7, Short Ribs
4 to 6 servings as a main course

Ingredients

5 lbs Korean (flanken) style beef short ribs
1 cup brown sugar, packed
.25 cup mirin (rice wine)
.5 cup water
1 cup soy sauce [I used low sodium because that's what I had]
1 small Asian pear, peeled and finely grated [I sometimes use a kiwi, mashed]
1 small onion, peeled and finely grated
1/4 tsp black pepper
2 tbsp dark sesame oil
4 tbsp minced garlic
2 green onions, thinly sliced (optional)
2 tbsp crushed plus 1 tsp uncrushed toasted sesame seeds

Instructions

1. Toast sesame seeds on a skillet until golden in color and fragrant. Crush 2 tablespoons of the sesame seeds in a mortar and pestle and set aside.

2. Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients [including the crushed sesame seeds]. Transfer beef into a large sealable freezer bag or container. Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

3. Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions [and the teaspoon of toasted sesame seeds], if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

Video: Judiaann Woo shows Bobby Flay how to make Korean beef short ribs called kalbi

Fun Food Fact - Green Peas

Green peas are one of the oldest cultivated vegetables. They originally came from India, but now are grown all over. Green peas are low in calories, but are loaded with protein. They are also a great source of folic acid which helps keep cells young and vitamin K which keeps bones strong. Green peas help lower bad cholesterol and even fight cavities. So take advantage of a little green peas for some big health benefits.

Green Peas: Healthy and Good for You