All posts by Foster Johnson

Poultry, Tips and Tricks

Two At One Time Roast Chicken in Bag

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When the crowd comes to town, roast two chickens at one time using a Reynolds (or similar) oven proof roasting bag.

INGREDIENTS:
1 Reynolds Oven Bag, large turkey size (19″ x 23 – 1/2″)
1 Tablespoon flour
2 medium onions, cut in eighths
4 stalks celery, sliced
2 whole roasting chickens (about 5 to 7 lbs. each)
Vegetable oil
Seasoned pepper
Seasoned salt

DIRECTIONS:
Preheat your oven to 350 degrees Fahrenheit. Shake the flour into the roasting bag. Inflate the bag and twist the end with one hand and rotate the bag to coat the inner surface with the flour. This will help keep the bag from exploding. Place the bag into a 2 inch deep roasting pan.

Add vegetables to the oven bag. Brush the chickens with oil; sprinkle with seasoned salt and seasoned pepper. Place chickens in bag on top of the vegetables. Close the oven bag with the included oven proof nylon tie. Cut (6) 1/2 inch slits into the top of the bag.

Bake the birds until the chicken is tender, about 1 – 3/4 to 2 hours.

Reynolds cooking Tip: To prevent poultry from sticking to the oven bag. Spray with a nonstick cooking spray before you coat with flower. For more information on cooking up great beef and bird roasts write to the The Reynolds Kitchens g-2-5, P.O. Box 85583 in Richmond, VA 23285-5583

Events and Fun Stuff, Poultry

Turkey in a Bag

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How can you guarantee moist and tender turkey, that slices into firm cuts and pulls easily from the bone? Use my favorite roasting method. Cook that bird in a roasting bag. This recipe is inspired by Reynolds.

INGREDIENTS:
1 Reynolds Oven Bag, large turkey size (19″ x 23 – 1/2″)
1 Tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
1/2 cup vegetable oil

DIRECTIONS:

Preheat your oven to 350° Fahrenheit. Shake the tablespoon of flour into the roasting bag. Settle the roasting bag into the floor or a large roasting pan that is at least 2 inches deep.

Add vegetables to the oven bag. Remove the neck and giblets from the turkey. Rinse the turkey inside and out. Pat all surfaces dry. Lightly stuff with your favorite stuffing, if you like. Brush the turkey with vegetable oil. Place the turkey into the oven bag on top of the vegetables.

Close the oven bag with the included (oven proof) nylon tie. Cut six 1/2 inch slits in top. Insert a meat thermometer through one of the slits and into the thickest part of the bird. Do not allow the point to touch any bones.

Bake that bird until the meat thermometer reads 180° Fahrenheit, about 2 to 2 – 1.2 hours for a 12 to 16 pound turkey, 2 – 1/2 to 3 hours for a 16 to 20 pound bird, and 3 to 3 – 1/2 hours for a 20 to 24 pound turkey. Add 1/2 hour for a stuffed turkey. Test the stuffing with the thermometer as well. Let stand in the bag for 15 minutes before opening.

Reynolds says that oven bags cook faster for two reasons. Oven bags keep moist heat close to the surface of the bird. That same moist heat keeps the turkey from drying out. Something we all want to avoid like cholesterol!

Goes well with all the normal Turkey Day stuff.

Fish and Seafood, Side Dish

Shrimp and Red Onion Quesadilla

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Makes 8 appetizers

3 large shrimp, peeled and deveined
2 teaspoons extra virgin olive oil
Pepper, freshly ground
Sea salt, coarsely ground
2 ten inch flour tortillas
1/4 small red onion, sliced thin
1/2 cup grated Monterey Jack cheese
2 Roma tomatoes, sliced on the vertical
1 Tablespoon chopped flat leaf parsley

DIRECTIONS
Heat your grill to medium-hot and place the grate about 4 inches above the coals. Brush one side of the tortilla with olive oil. Place the tortilla with the olive side down on to a plate.

Place shrimp in a bowl and drizzle with 1 teaspoon of the olive oil. Season with salt and pepper. Place on the grill and cook until the interior meat just turns white, about two to three minutes per side. Remove from grill and slice into one inch pieces.

Top the tortilla with cheese. Add red onion, slices of the Romas, shrimp pieces and the parsley. Season to taste with salt and pepper. Top with the other tortilla and clamping both tortillas, carefully slide onto the grill. Brush the top surface with olive oil.

When the lower tortilla browns on the side touching the grate, flip over and grill the other side. Cut into 8 slices and serve to your happy friends and family.

Fish and Seafood, Side Dish

Cheesy Tuna Mac

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Makes 4 servings

They call Macaroni and Cheddar comfort food. Some folks think of it as kiddie food. Well deep down no matter the level of food snob, you know you love it!

1 pkg. (14 ounces) Kraft Deluxe Macaroni & Cheese Dinner
1 cup frozen peas
1/2 cup chopped onion
1/2 cup chopped celery
1 can (6 ounces) tuna, drained, flaked
1 teaspoon dry mustard

DIRECTIONS
Prepare your trusty Deluxe Macaroni & Cheese dinner following the basic instruction. Add the vegetables during the last three minutes of cooking time.

Stir in tuna and mustard; cook until heated through, stirring gently. Season to taste with salt and pepper.

Attributed to a Kraft Mac & Cheese package, found while cleaning out a back-pack from a recent fishing trip.

Pork

Pork from a Smoker Bag

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A smoker bag is a very popular tools for many cooks in Finland. In the winter when the winds and the air are forbidden and cold, too cold for an outdoor grill, folks in Finland take advantage of smoker bags. Here is a recipe for pork.

INGREDIENTS:
2 pounds pork loin roast or chops
1 teaspoon salt
1/8 teaspoon of black pepper
1/8 teaspoon of dried thyme leaves (crushed or crumbled)
1/8 teaspoon ground nutmeg
1/4 teaspoon dried basil leaves

DIRECTIONS:
Mix the above seasonings and rub them all over the meat. Place the meat in a smoker bag, seal it and cook based on a timeline for oven based roasting.

Where can you find a supply of smoker bags? Take a look at this Finnish manufacturer’s website at http://www.savu.fi/in_english.iw3

Attributed to: Williams Smoker Bags

Beef

Beef Done Tender from a Smoker Bag

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Cooking a brisket or a large roast can produce mouth watering, juicy and more importantly tender slices of meat. The trick is to use a roasting bag safe for an oven. To use one on the grill, try a Finnish style version with embedded wood chips. It will add the smoke flavor to the roast without overpowering the rest of the grill.

INGREDIENTS:
2 – 1/2 pounds of beef brisket or roast
SEASONING RUB
2 teaspoons salt
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
For a SEASONING BLEND
2 – 3 Tablespoons Worcestershire Sauce
1 teaspoon sugar

DIRECTIONS:

SEASONING RUB; Mix all of the above seasonings. Rub the surface of the meat covering any remaining fat. Place the meat into a smoker bag. Seal the bag and cook for the same amount of time as a covered roast.

SEASONING BLEND; Simply blend in a mixing bowl and coat both sides of brisket or roast.

For more information on smoker bags, look up http://www.savu.fi/in_english.iw3

Attributed to: Savu and Williams (US Distributor of Finnish smoker bags)

Misc. Recipes, Sauces and Marinades

Mustard Based BBQ Sauce with Onions

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This excellent recipe is a basic variation on a favorite south eastern US staple. The yellow mustard BBQ, familiar to South Carolinians who frequent places like Maurice’s Piggy Park and Shealy’s in Lexington.

INGREDIENTS:
1 Cup prepared mustard
1/2 Cup vinegar
4 teaspoons Worcestershire sauce
3 large onions, chopped fine
1/4 Cup vegetable oil
1 Cup chicken or beef stock
1/2 Cup brown sugar
or Substitute 1/4 Cup honey
salt and pepper to taste

DIRECTIONS:
Cook onions in a medium saucepan until tender, add the above ingredients and simmer on medium to low heat for twenty minutes. Makes about 2 cups.

Goes great on any grilled meat

Attributed to: “Ragtop” Judy

Classic Recipes, Misc. Recipes, Side Dish, Tips and Tricks

Blue Cheese Roasted Red Pepper Spread

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Excellent as a dip or topping for crackers and toasted french bread.

INGREDIENTS:
1/2 Cup butter, room temperature
1 – 8 ounce package of cream cheese also at room temperature
1 – 4 ounce package of crumbled blue cheese
2 Tablespoons roasted red pepper, drained, chopped into fine pieces
2 Tablespoons chopped green onions
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire

DIRECTIONS:
Combine all the above ingredients in a bowl suitable for dipping. Beat with a hand mixer at medium speed. Fold over into the bowl to mix evenly.
Cover and refrigerate. Serve this mix slightly chilled with crackers for spreadinf or vegetable strips for dipping

Attributed to: a pacakage of Land O’ Lakes butter

Fish and Seafood

Baked Fish

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You can roast these fish on a roasting pan on the grill or in the oven for a crispy delight.

INGREDIENTS:
4 or 5 pounds of your favorite fish
1 recipe of Tomato Gravy (find the Tomato Gravy recipe under Sauces)
Panola Cajun Sauces brand PANOLA POULTRY SEASONING
2 Tablespoons chopped parsley

DIRECTIONS:
Season the fish with Panola Poultry Seasoning and place in roasting pan. Pour on tomato gravy and bake, uncovered in 325 degree grill or oven. Baste frequently with Tomato Gravy.

Do not overcook. Fish is done when meat is tender and flaky when tested with a fork. Top off the fish with chopped parsley. Garnish with lemon slices. Serve gravy with rice.

Attributed to: Panola Pepper Corporation, Lake Providence, Louisiana

Fish and Seafood

Skate Wings with Cabbage and Leeks

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I’ll bet you thought you can’t eat skate wing. You just never had the right recipe.

INGREDIENTS:
4 skate wings
2 large yellow onions, halved
1 bunch fresh thyme or 2 Tablespoons dried thyme, crumbled
1 head garlic, separated into cloves, peeled and crushed
Salt and freshly ground pepper
1/2 small head of savoy cabbage, cut lengthwise into eighths
1/3 cup good quality sherry wine vinegar
6 Tablespoons unsalted butter, chilled and cut into small pieces
2 medium leeks, white and pale green parts only julienned, sauteed in butter

DIRECTIONS:
Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and pepper in a large, deep skillet. Add the skate wings and cover with cold water. Cover skillet and bring to a boil over high heat. As soon as water boils, remove pan from heat. Remove 1 cup of the liquid into a small non-reactive saucepan and set aside. Cover the skillet and set aside until the fish is cooked through, about 10 minutes.

Steam cabbage until cooked, about 10 minutes. Bring the reserved cup of liquid to a boil over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil for another minute. Swirl in the butter a few pieces at a time, and keep the sauce warm over very low heat.

To serve, drain the skate on a towel. Remove the skin from both sides. Place 2 wedges of cabbage on each of 4 warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the fish, sprinkle with leeks and serve immediately.