ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › How are you preparing your turkey this year?
New Posts  All Forums:Forum Nav:

How are you preparing your turkey this year? - Page 2

post #31 of 42
11/20/09 at 11:56am
Probably barramundi (perch)....big chunky white fleshed fish, simply fried in butter and bland oil (EVOO overpowers it), S&P. Nice mediteranean (sp?) salad, crusty baguettes, butter, dry white wine to match. Num Num Num :)
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
Reply

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
post #32 of 42
11/20/09 at 4:58pm
Hmm...never heard of that kind of fish but sounds delish. Fried in butter, can't be bad. I'm not too experienced in the seafood dept. but a nice twist for the 'traditional' Thanksgiving meal.
Reply
post #33 of 42
11/20/09 at 5:04pm
Sounds like a different perch than the one commonly found in lake michigan:
http://www.cheftalk.com/image/id/23592
Reply
post #34 of 42
11/20/09 at 5:55pm
I am not doing turkey.............tomorrow will be my third day of it (there are only so many ways I can eat it, after tomorrow the bird will be REALLY put to rest. Instead it shall be lamb, my favorite.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
Reply
post #35 of 42
11/20/09 at 7:08pm
Lamb your favorite....Greek?? ;)
Lamb intimidates me but so incredibly delicious.
Reply
post #36 of 42
11/20/09 at 11:36pm
It's big, chunky, almost like shark or cod, but with a finer fibre. I think someone earlier in this thread or another about TG Day mentioned that fish was part of the first dinner - give the turkeys a break and eat fish :roll:

I'm Australian so the TG tradition is not as set as it is elsewhere, but I do like to give thanks to those who have helped me in my life, and i celebrate by sharing food and good company with as many of those people whom I can gather together, as well as those I feel need help also that have touched our lives.

That looks pretty much like a barramundi, its mainly found in the salt waters around Darwin - Top End of Oz - (lived there for 5 years). They are ferocious on the hook :) but better on the pan. Thanks for posting the pic. (I still haven't figured out how!- no time).
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
Reply
post #37 of 42
11/21/09 at 5:51pm
DC Sunshine....so your a great fisherman EH ????

Kirsten,


I do not want to 'undermine' (right word ? mon Dieu !) the importance of those who cook turkey for Thanksgiving but since you asked , I am making lamb but not Greek this time (only when my sister comes home from Cyprus) I have decided to make Lamb with Blackberry Sauce.
It has Shallots, garlic, olive oil, blackberry pulp, honey,
clove, cardamom, jalapeno and lots of Port.


Roasted garlic and rosemary “patates” and my father's favorite stuffed portobello with threads of phyllo pastry on top , baked, with a slight drizzle of truffle oil. I also love haricots verts (thin green beans) blanched then lightly fried in bacon fat with toasted almonds.


Poached pears with endive and blue cheese salad ..........


Dessert.....Chocolate Bourbon Mousse with chocolate shavings.


I have decided to serve this new drink called a vodka icewine martini , you can read about it at www.vicemartini.com


Bread will be `Pain de Campagne`, I don not know if you have ever made bread but I have been practicing this recipe that has been posted on CT in the pastry section and it a wonderful bread with a fantastic taste. I really enjoy sourdough, it is in my top 5 breads as far as taste goes. I would have made the sourdough bread but I am a bit of a `Poulet`for failure, I should try it this week....

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
Reply
post #38 of 42
11/21/09 at 6:06pm
Barramundi is Australian Sea Bass, also called a Giant Saltwater Perch.

Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
post #39 of 42
11/21/09 at 6:11pm
I'm doing a fried turkey take on coq au vin.

I'm reducing some red with mirepoix and pureeing the whole lot to inject and then frying it. I hope it's as good as it sounds.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
post #40 of 42
11/21/09 at 8:48pm
ChefRay - that's the monster :) Lots are now also farmed in the Top End, but due to the tropical location, some farmers loose their crops from power failures during the stormy wet season. (Power goes out, no O2 circulation in the water etc etc) They instal fuel generators once that happens.

Petals - I need an invite now :) And yes, I love fishing.

No matter what everyone is having for Thanksgiving - I wish you a lovely time. And that's the main thing.

If you can't be with family or friends - call/e-mail or write them.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
Reply
post #41 of 42
11/21/09 at 9:37pm
Great fish for sauteing. It has such a good flavor that all it really needs is a little butter to keep it from sticking and some kosher salt. Goes well with wild rice and lime.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
post #42 of 42
11/21/09 at 9:38pm

http://www.nytimes.com/2005/11/16/dining/161hrex.html


Eric Asimov: Making Haitian Turkey - Video Library - The New York Times
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

Great product that allows you to manually adjust the sharpening angle for each knife
The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › How are you preparing your turkey this year?