Let's talk turkey

There really isn’t a bad way to cook turkey on Thanksgiving. The traditional roasted turkey is as reliable as the Dallas Cowboys as far as holiday traditions go.

But recently, more families have experimented with alternative cooking methods. It’s not uncommon to see fried turkeys make their way onto the buffet. Long term sous vide cooking in airtight plastic bags is another cooking style that is a delicious option.

And last week, an article in the New York Times extolled the virtues of Steamed Cooking:

“Jacques Pépin wants you to steam your turkey. He wants you to put that bird in that big pot (you can buy one for about $40 at a kitchen supply store), where hot vapors will melt off its fat. (If you prefer, use a large covered roasting pan.) Slicing deeply at key joints — between the drumsticks and thighs, and between the wings and breast — will help ensure that the meat is cooked through.

Then he wants you to roast it, letting the oven burnish its golden surface. Oh, and he’d like you to give it a glaze that combines the tang of vinegar with the subtle fire of Tabasco.”

The idea for steaming the bird comes from Chinese cooking, but Jacques Pepin gives it a French twist. The steaming keeps the moisture in but gives the turkey a crispness to the exterior.

What do you think? Would you consider experimenting with a steamed turkey? Read the article in the New York Times here.

Whether you are celebrating Thanksgiving at home or at the lake, have a great holiday and we will see you soon!

Add your leftover turkey to a grilled cheese to keep the weekend feast going.

The Thanksgiving weekend is a great time to make the trip to Silverock. After you are done with the big family meal, you can feast on leftovers all weekend as you watch football and enjoy the Fall weather. Does it get any better?

Here are some ideas on how to “repurpose” some of your Thanksgiving staples:

Turkey and Stuffing Grilled Cheese Sandwich

You can’t beat a grilled cheese on chilly day. Add some turkey and stuffing and you’re in for some serious sandwich perfection. Warning, get ready for a nap after eating.

Ingredients:

2 slices, sourdough bread
1 cup leftover turkey meat chopped
1 cup stuffing
1/4 cup cranberry sauce
2 tbsp cream cheese
2 tbsp butter or margarine
2 slices red onion
4 tbsp Muenster chesse
1/2 avocado sliced

Lightly spread butter or margarine on the outside of your sourdough bread, also add a small amount of butter to your pan. Mix muenster cheese and stuffing in large chunks and spread on the inside of the bread. Mix the turkey with the cream cheese and cranberry sauce, spread on one side and top with avocado. Cover with other side of bread. Cook in a saute pan over low/medium heat, pressing down with a spatula or place a small plate on top to get the bread cooked evenly. When one side is browned (five minutes or so) flip and cook the other side until browned. Enjoy, and prepare for a blissful food coma.

Warm up this weekend with some Leftover Turkey Soup

Leftover Turkey Soup

Nothing like a heaping bowl of soup to stay warm on a cool afternoon. Try this turkey soup recipe for a post-holiday treat.

Ingredients:

2 quarts chicken broth
1 turkey carcass, all meat removed
1 onion, halved, plus 1 onion, minced
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 more stalk, minced
2 bay leaves
3 cups dark turkey meat
2 garlic cloves, smashed
2 tablespoons olive oil
1 carrot, minced
1 stalk celery, minced
3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
1 tablespoon chopped fresh sage leaves

Wanted to pass on this note from Bill Keller (via Facebook):

Want to make sure you all know about fresh seafood available nearby at Soggy Bottom in Dodge City. On our way to Silverock, we’ve stopped and bought shrimp, and the young woman there steamed it and added spice. We’ve also bought the store’s fresh salmon to grill, and we’ve bought smoked salmon spread and gumbo — all delicious. You’ll find the store facing Alabama 69 in one of those small strip malls, this one across from the Subway. You’ll see small signs along the road saying “shrimp,” “oysters,” etc.

Thanks Bill! If anyone is thinking about seafood this weekend, stop by and let us know what you think!

Silverock Cove was one of the lead sponsors of the 2010 Save the Black Warrior campaign

Sweetwater Brewing Company and the Black Warrior Riverkeeper have announced that they raised $10,000 during the month of September for the “Save the Black Warrior” Campaign. The money raised helps the BWR continue to patrol the rivers and monitor water quality on the Black Warrior and its tributaries.

The campaign has raised more than $30,000 since its inception in 2008, and is a part of a coordinated effort by Sweetwater as they work with other Waterkeeper Alliances throughout the South. The program raised funds by selling t-shirts, glassware and paper fish for donations at bars in Birmingham and Tuscaloosa. The J. Clyde and Blackwell’s were the top fundraisers in Birmingham and Innisfree and Egan’s raised the most money in Tuscaloosa.

“Save the Black Warrior has been such an upbeat, interactive, and successful program,” said Charles Scribner, Executive Director of Black Warrior Riverkeeper. “SweetWater and the participating businesses in Birmingham and Tuscaloosa have raised much-needed funds and awareness for the vital but vulnerable Black Warrior River watershed.”

Silverock Cove is proud to be associated with the Black Warrior Riverkeeper as one of the lead sponsors of “Save the Black Warrior” along with Mountain High Outfitters. To learn more about the BWR: to donate, volunteer or purchase BWR merchandise, please click here for their website.