Believer,

To make Mole Negro or any other color, (red or green) you buy the mix for the mole already done in a Mexican food store. It can be powder or a mix like peanut butter, mole paste, the most commun comes in a jar, Mole Doña Maria. The powder has more quality most of the time and may cost a little more.

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[color:"red"] Mole Negro for 3 to 4 persons. [/color]

250 grms of Mole paste or powder

1 Liter of brot, chicken or turkey.
Made with onion, garlig, herbs like fresh coriander, little salt and chicken pieces with or with out skin.


Put the brot, just the liquid, to low heat. Add the Mole powder or the mole paste. The heat will disolve the mixture. Let it evaporate a little until it gets the 'texture' you want. More or less creamy.

Put a warm leg or half breast of chicken in a plate, cover with three or four big spoons of the creamy mole. Spread some toasted sesame seeds and serve. Corn warmed tortillas and ready.

You can add in the same plate, without mixing with the mole, two or three big spoons of white rice.

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White rice

1 cup of rice for two of chicken brot.

Fry the rice until it starts to get a little color.
Add a garlic and fry a little more.
Add the brot, let simmer 20 minutes low fire, covered.


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To enhace the black mole taste you can:

Toast lightly a red tomato.
Liquify lightly with two cups of brot.
Let it stir in a pan to high fire, when it gets darker red, add the other brot, mix.
Lower the fire. Add the mole powder or mix.
Let it evaporate a little.

(I'm sorry if the vocabulary is not correct. I hope you get the idea.)

believer....use one of those big coolers that sports teams use for drinks. put your turkey in and add the brine....then add at least 5lbs of ice to it. i know your in california...but if your dilligent adding ice....you dont have to refrigerate it. the cooler keeps it cold enough. also...if you use a brine with more ingredients than just sugar and salt....heat the liquids with the herbs to steep the herbs and get more flavor from them.

also...just as a side note....i do not suggest brining if you will deep fry the turkey. i know it is done but, way too much liquid is involved to be around hot oil for me!!

Believer

Aussie read your thread subject and asked who had upset you?

<img src="/ubbt/images/graemlins/rolleyes.gif" alt="" />

Now being slightly distracted & absent minded as I have been lately I said to him "you know the holiday over there on the 23 Nov etc". He said “bugger the Turkey he had a great recipe for Magpie Geese you could use ...

catch the goose by hitting them with your throwing sticks
pluck magpie geese feathers
cut and gut the bird
mix up :- 200g roughly chopped walnuts
3 green apples, peeled and diced
1 tbspn mustard powder
goose gizzard and other offal, finely diced - optional but it adds flavour
200 ml red wine & make sure you drink the rest of the flagon
salt and pepper

Stuff the goose with the above ingredients, combined

wrap the magpie geese first in green leaves for extra flavour and then in paperbark (I’d suggest aluminum foil myself but its HIS recipe)
before burying the birds in coals and hot rocks from the fire to roast slowly.


How long you may ask?
He says :-until its ready.

But what about this throwing stick thing?
He says :-Well you wouldn’t want to attract the Park Rangers would you now?

But why couldn’t you use a goose or Turkey from the store?
He says :- Well you COULD if you were going to be a girl about it.

Now you’d have thought I would know better by now but no like a Lemming I kept going
(I mean I went shopping today and came back with nothing...forgot why I was going ..pathetic if you ask me )

But why would you do that on a holiday to celebrate Thanksgiving (puzzled???)
He says :-Oh I wouldn’t I’d go book in for 2 days at the Raffles L`Ermitage Hotel in Beverly Hills ..lovely restaurant .... overlooking the southwest and Sunset bvld... very nice at night I’m told.
<img src="/ubbt/images/graemlins/mad.gif" alt="" />

Thats the 55th time that Wiggles song has been played ..I’m going to shoot the DVD.
<img src="/ubbt/images/graemlins/crazy.gif" alt="" />

So Believer/Marsh and others:

Share your favorite SWEET POTATO CASSEROLE recipe!!

I'm also HUNTING for a KILLER POTATO SALAD!!

Doing my food shopping this evening.....

<img src="/ubbt/images/graemlins/cool.gif" alt="" />

Gang:

We have brined the turkey in the past.

We called it doghouse turkey.

We left it on top of the old doghouse overnight to brine.

Always came out nice and juicy the next afternoon. Also, was easy to clean up.

And a fresh Turkey makes all the difference....

I did it last year and it was the best turkey I ever made.

I'm not a measurer, but this is what I used:

Salt
Sugar
3-4 lemons and their juice
Crushed Garlic
3-4 oranges and their juice
Onions quartered

I brined the bird over night, then stuffed the lemons, oranges and onions in the cavities of the turkey during baking.

Love ya B!
Kimmy

L-

We had mole chicken at our wedding reception....

(sniff)

Now I miss my MIL even more!

<img src="/ubbt/images/graemlins/wink.gif" alt="" />

- Kimmy

We were thinking of brining the turkey this year...never tried it before. Last year we fried the turkey and it came out fantastic.

We're frying again this year. The missus has been looking forward to it for a couple weeks now! Hope it doesn't rain <img src="/ubbt/images/graemlins/frown.gif" alt="" />

mimi

I have a really old recipe from my Gran you may like to try, but its rich though, well for me anyway, have it copied into my cookbook file, but its written to use on barrel oven style BBQ however you can just use your oven

you will need


* 6 Sweet Potatoes (Pricked All Over With A Fork & Wrapped In Foil)
* 125ml Butter
* 15ml Brown Sugar
* 250ml Whip Cream (35oz)
* 2 Lightly Beaten Eggs
* 5ml Vanilla
* 5ml Cinnamon
* 0.25 or ¼ cup Brown Sugar for Garnish


Method

1. Prepare barbecue for direct grilling.
2. Preheat grill for low heat.
3. Bake sweet potatoes over indirect heat for 30 minutes or until tender. Remove.
4. Allow to cool slightly to handle them and then slip them out of foil onto a baking sheet.
5. Peel them and add them to a bowl along with butter, sugar, milk, eggs, vanilla and cinnamon.
6. Use a hand whisk or wand to blend them into a smooth mixture.
7. Butter a casserole dish and pour mixture into dish.
8. Sprinkle top with brown sugar.
9. Preheat oven or for barbecue for low indirect heat by turning the two side burners on and the middle burner off to achieve a temperature of 325F/162C.
10. Place the casserole dish in oven or on the middle BBQ burner and close the lid. Bake for 30 minutes.
11. Remove from heat and let stand before serving.


My Mums Potato Salad

You need:
16-20 Baby Potatoes
A bunch of Spring Onions
Six slices of ham or just cooked bacon
A bottle of low fat mayonnaise
(or if you're ambitious, make your own as I find it so much better)
3 eggs
A sprig of mint leaves


All you have to do is:-
Place a bowl of water into the fridge.

Cut the potatoes (don't peel them, for fear of losing the fibre goodness, but suit yourself really) into quarters and boil for ten minutes, or until soft.

Boil the eggs for five to six minutes. To avoid the eggs turning brown, run them under cold water and place them in the bowl in the fridge.

Drain the potatoes and pour them into a large salad bowl.

Trim the ham or bacon from excess fat and dice it.

Chop the spring onions into small pieces.

Gently toss the potato, onions and ham into the bowl.

Add two to four tablespoons of
mayo ( your tastebuds are the best measure).

Peel the eggs, only when the shell feels cold and cut into quarters.

Add the eggs into the bowl and garnish with the mint.

Allow the salad to chill in the fridge and serve when the potatoes are cold.

Voila....


Mums Homemade mayo

It is very important to have all ingredients at room temperature!!!

4 egg yolks
1 Tablesp vinegar (I use champagne vinegar)
1 teasp salt
2 teasp dry mustard
pinch cayenne pepper

3 1/4 Cups salad oil
2 Tablesp vinegar
1-2 Tablesp fresh lemon juice

Place egg yolks in bowl. Beat on medium speed until well beaten. Add 1 Tablesp vinegar, beat well. Mix together dry ingredients and add to the egg yolks. Beat until well mixed.

Turn the mixer to high speed. VERY slowly, almost drop by drop, begin adding the oil. When the mix begins to form, you can add the oil slightly faster. When the mayonaise becomes thick, thin with a little of the vinegar. Gradually beat in the remaining oil, alternating with the vinegar. Adjust the tartness and the consistency by beating in a little of the lemon juice to taste. Makes 1 quart.

Keep in mind that this recipe is very perishable and should be refrigerated immediately. Will keep 1-2 days. After that, throw it out!!!
This sounds slightly difficult but is really simple once you get going.

Here's mine, Mimi...

Sweet potatoes

3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1/2 stick margarine/butter, melted
1/2 cup evaporated milk
1/2 teaspoon vanilla

Combine all ingredients and pour in greased 8x8-inch baking dish.

Topping

1/3 cup flour
1/3 cup margarine/butter, melted
1 cup brown sugar
1 cup finely chopped pecans

Combine ingrediants and sprinkle on top of potatoes. Bake at 350 for 40 mins.

This is really delish! <img src="/ubbt/images/graemlins/smile.gif" alt="" />

~ Marsh

Thank You SOOOO Much for the RECIPES!!!

I'm just about to print them!!!

<img src="/ubbt/images/graemlins/grin.gif" alt="" /> <img src="/ubbt/images/graemlins/grin.gif" alt="" />

Your welcome, be sure to try my cranberry jello recipe too. <img src="/ubbt/images/graemlins/smile.gif" alt="" />


~ Marsh

I copied that one earlier this morning!!!

Mimi, Domestic Goddess <img src="/ubbt/images/graemlins/grin.gif" alt="" />

LOL <img src="/ubbt/images/graemlins/grin.gif" alt="" />

<img src="/ubbt/images/graemlins/mad.gif" alt="" />

LOL

Thanksgiving - Anyone brining their turkey?

So just what are you asking Believer?

You want to know if my W is brining me?

I'll have to think about this one.

SS

Lol.....lol....when I read the title of the thread I thought you were referring to our WSs!!!!.........lol <img src="/ubbt/images/graemlins/smile.gif" alt="" />

my friend Mike runs the "Good Eats Fan Page" (goodeatsfanpage.com) and has brined turkeys like Alton Brown describes...results have been described as "the juiciest I've ever tasted", etc.

I'm going to try it for the first time this year myself, so no personal experience...just a plug for the website for those that love the "Good Eats" TV show. Actually Alton Brown lives near here and shops in some of the same stores...perhaps I might run into him and corner him on the brining.

Todd

I thought you wrote "Thanksgiving - Anyone brinGing their turkey?"

Bwaaaahahahahahah <img src="/ubbt/images/graemlins/grin.gif" alt="" />