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Beer and Bacon Brined Turkey November 26, 2014

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Yes, a stout beer and bacon brine turkey.  I can’t even imagine what this is going to taste like but I can’t wait to find out!   I’m trying a recipe from Food and Wine, here is the link and wish me luck!

http://www.foodandwine.com/recipes/roasted-beer-brined-turkey-with-onion-gravy-and-bacon

The full recipe:

  1. 1/4 cup yellow mustard seeds
  2. 2 tablespoons black peppercorns
  3. 8 bay leaves
  4. 1 cup dark brown sugar
  5. 1 cup kosher salt
  6. 2 onions, cut into thick wedges
  7. 1 pound slab bacon, skin removed and meat sliced 1/3 inch thick
  8. Six 12-ounce bottles Guinness stout
  9. One 12- to 14-pound turkey
  10. 1 cup turkey stock or low-sodium chicken broth
  11. 1 tablespoon unsalted butter
  12. 1 tablespoon all-purpose flour
  1. In a very large pot, combine the mustard seeds, peppercorns and bay leaves and toast over moderate heat until fragrant, about 2 minutes. Add the brown sugar and salt and remove from the heat. Add 4 cups of water and stir until the sugar and salt are dissolved; let cool completely.
  2. Add the onions, bacon, Guinness and 16 cups of cold water to the pot. Add the turkey to the brine, breast side down, and top with a heavy lid to keep it submerged. Cover and refrigerate for 24 hours.
  3. Preheat the oven to 350° and position a rack on the bottom shelf. Lift the turkey from the brine, pick off any peppercorns, mustard seeds and bay leaves and pat dry. Transfer the turkey to a large roasting pan, breast side up. Scatter the onion wedges in the pan and add 1 cup of water. Using toothpicks, secure the bacon slices over the breast. Roast the turkey for about 2 hours, turning the pan occasionally, until an instant-read thermometer inserted deep into the turkey thighs registers 150°. Remove the bacon and return the turkey to the oven. Roast for about 1 hour longer, until the breast is browned and an instant-read thermometer inserted in a thigh registers 170°. Transfer the turkey to a carving board.
  4. Pour the pan juices and onion wedges into a saucepan and boil until reduced to 3 cups, about 5 minutes. Add the turkey stock and return to a boil. In a small bowl, mash the butter to a paste with the flour. Whisk the paste into the gravy and boil until thickened slightly, about 5 minutes.
  5. Meanwhile, cut the bacon crosswise 1/2 inch thick. In a large skillet, fry the bacon over high heat, stirring occasionally, until browned and crisp, about 3 minutes.
  6. Carve the turkey and serve with the gravy and bacon.
 

The Amazing Cheese Bar July 3, 2012

An overcast day in Portland made sunnier with duck salami

I’ve had this on my list of places to eat at but it was a recent picnic plan that finally steered me over to the Cheese Bar.  Yay!

When you enter, a display case full of cheese will greet you and more than likely you will stare at it not knowing where to even begin.  Luckily the staff are helpful and will assist you in narrowing down your choices while giving you samples to try along the way.  We managed to pick out a mild but flavorful Perrydale cheese made out of cow and sheep’s milk before making the next decision of which cured meat should accompany the cheese.  We were much more adventurous with that part of the picnic fare and chose a curry flavored salami  (recommended by the staff) along with a duck salami. 

Ok, so the curry salami was really good but messes with your idea of what salami should taste like.  It is very creamy and has an almost cheese like taste to it which complimented the Perrydale we purchased.  The duck salami was a salty, peppery and fatty meat which was more reminiscent of the traditional salami our taste buds are accustomed to.  Overall, a really great spread to the other food we brought along for the picnic.  They also have a sit down area to enjoy their pub menu (nice selection of beer and wine) which I will be trying in the very near future. 

Left to right: Curry salami, Perrydale cheese and duck salami

Location: 6031 SE Belmont St. Portland Oregon

Website: http://cheese-bar.com/

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