Brown Sugar Basting Glaze – Turkey

I used the buttermilk turkey marinade method, then stuffed it with lemon, oranges garlic and onions and roasted and then brushed on this nice glaze to get not only flavor but that great caramelized color. Make a head gravy is always a must make that last minute prep so much easier.

Ingredients:

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  • 2/3 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon grated orange zest

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How:

In a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.

Use this to baste the turkey once it reaches 125 degree every 15 minutes until done. Tent with tinfoil if gets too browned.

We also make a brined turkey the day before so everyone who came could have plenty of leftovers. – just roasted regularly

Related

Buttermilk Turkey (stevesacooking.com)

Maple Syrup and Bacon Turkey (stevesacooking.com)

Make Ahead Gravy (stevesacooking.com)

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Hilltop Steak House Marinated Beef Tips

Hilltop Steak House Marinated Beef Tips

Years ago in another life, the life of a movie theater manager, I used to frequent the Hilltop Steak House in Saugus MA with the fake cows corralled out front.

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There were 3 of us, all mangers, who would gather there for drinks and dinner. The other managers had it down to a science, I was the newbie and just learning the power a movie passes. Years later while with 20th Century Fox and Orion Pictures I found that premium movie screening passes would get fake train ticket punches on the commuter rail. I rode the rails for month at no cost besides the $1 parking fee. Yep it was a while back….. Anyway back to Hilltop back then you had no choice but to get a number and wait sometimes up to an hour.

hilltop line

We would get our number, wander upstairs to the bar, tell the bar tender to let Big Rosie know we were here, order our drinks (tip an occasional movie pass). Within a few minutes our number was called and we would wander down to Rosie’s smiling face. Her family size as she did fit her nickname. After our meals were on the table and maybe half to three-quarters gone Rosie would whisk our plates away, apologize for the meal not being perfect,  and would return with three new meals. She kept us feed with plenty or left overs to take home to our refrigerators – home was the theatre, our days were long especially with mid night showings. Anyway her family and friend had plenty of movies to go to between Peabody, Saugus and Stoneham.
Why am I bringing up the Hill Top, well after 52 years they are finally closing their doors I heard that someone even stole a cow from the front.

cows

Ingredients

• 1/4 c. olive oil
• 1/4 c. maple syrup
• 1/4 c. red wine vinegar
• 1/4 c. soy sauce
• Chopped Parsley
• 4 chopped garlic cloves
• Oregano to taste
• Pepper to taste
• 4 lbs. sirloin steak tips
• 2 lbs. sm. white onions
• 2 red peppers
• 2 green peppers
• lg. pkg. Mushrooms

How:

Marinate steak tips in the first 8 ingredients for at least 6 hours. (Can be done 24 hours ahead). Cut Vegetables in large pieces and add to marinade mixture 1 hour before grilling (can be added as you grill, but it is not as tasty).

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Grill steak and vegetables together in a grill pan.

tips

Hilltop Steak Tips

Reign On Carolina Barbecue Vinegar Barbecue Sauces – Week 11

Reign On Carolina Barbecue Vinegar Barbecue Sauces – Week 11

Thin, tart and full of great flavor – While watching the Pats why not try some local cuisine BBQ shredded Panthers with vinegar based sauces.

Vinegar is the secret ingredient of Carolina Barbecue, particularly apple cider vinegar. Straight cider vinegar is used as a marinade, before cooking, as a baste during cooking and as the primary ingredients of a finishing sauce served on barbecue at the table. The secret of using vinegar with barbecue is to give it time to work it’s way into the meat so that you won’t be left with a strong bitter flavor. You need to balance the sweet flavor of slow cooked meat with the flavor of the vinegar. The advantage to vinegar barbecue sauces is that you can add them in at anytime and the vinegar easily works into the meat. This allows you to add spices and have them sink into the meat giving it plenty of flavor.

apple cider
Of course there is more to a good vinegar barbecue sauce than vinegar. North Carolina is divided on the issue of sauce. On the eastern side, vinegar is kept pure, particularly of those nasty tomatoes. However on the west side barbecue sauces are put together with a hint of tomato and sugar. Now while the purists will keep to these formulas others have taken to the additions of cayenne, brown sugar, molasses, red pepper, red pepper flakes, etc.. These thin sauces can come in so many different variations that they could challenge the thick, sweet sauces in variety.

The vinegar used is usually apple cider vinegar, but plain white vinegar works as well. The advantage of vinegar in sauces is that it has an additional tenderizing effect that helps make barbecue pull apart perfect. The gentle acid of vinegar tenderizes the meat during the process making it as tender as possible

Now, like any other barbecue sauce it is best made in advance. You want to give the flavors time to mix. The vinegar will literally dissolve most anything you add to it. If you add coarse ingredients like red pepper flakes you really need to give it a day or two to pull the flavors out into the vinegar.

Now these would be good with any of my recipes such as:

ribs

root-beer-sauce-gone

pulled pork

brisket sandwich

Here are some local Carolina recipes I found

Pulled Pork Finishing Sauce

North Carolina Vinegar Sauce

This traditional finishing sauce is a wonderful accompaniment to Carolina Style Pulled Pork. It is served on the side and added by the person doing the eating.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 1/4 cup

Ingredients:

•1 cup cider vinegar
•2 tablespoons salt
•2 tablespoons brown sugar
•1 teaspoon cayenne
•1 teaspoon red pepper flakes

Preparation:

Mix all ingredients together. Let stand as long as possible, at least 1/2 a day, but the longer the better.

North Carolina Vinegar Sauce

Carolina Red

This recipe is a great table sauce for Pulled Pork. Blending both the vinegar and tomato traditions of North Carolina into one.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 2 cups

Ingredients:

  • 1 1/2 cups cider vinegar
  • 1/2 cup ketchup
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne or 1 teaspoon hot red pepper flakes

Big Red BBQ

Preparation:

Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely.

Hog Mop

Want to smoke a whole hog? This mop not only gives it a great flavor but makes enough to get you through.

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Yield: Makes 5 quarts (You can cut it down in amounts when BBQ or smoking a roast. I would mop more often)

Years ago my sister would hold an annual pig roast I remember the ride home with the pig in the passenger’s seat cigarette butt hanging out of its mouth. We would do either an oil, oregano and rosemary or vinegar based slop. The trick was to get someone to wander over and try out turning the pig on the hand rotated spigot, then you would walk away leaving them with this distraught look of abandonment while you grab and down another beer. It was not long until they figured out the game and there were always enough newbies around. Wish I could find some of those old pictures, ahh that crispy pig skin.

pig on spigget

Ingredients:

• 3 quarts cider vinegar
• 1 1/2 quarts water
• 3/4 cup salt
• 1/4 cup chili powder

mopping

Preparation:

Mix ingredients together and mop hog every other hour.

North Carolina Vinegar Sauce

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Yield: 2 cups

Ingredients

2 cups apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon ketchup
1 tablespoon Texas Pete’s
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 teaspoon kosher salt

How

1. Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature.
2. Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using.

Carne-val

Quick Pickled Radishes

Quick Pickled Radishes

Ingredients

Radishes sliced with wise

Apple cider vinegar

White vinegar

I added some julienned carrots for color and sweetness

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Slice the radishes

Combine vinegar and sugar in jar shake to mix

Add radishes and carrots refrigerate at least overnight but after 2 days it is best.

Basic Recipe for Greek Salad Dressing

Basic Recipe for Greek Salad Dressing

The simplest of all salad dressings is a drizzle of Greek extra virgin olive oil and wedges of lemon on the side – squeeze to taste. For salads with feta cheese like the Greek Salad, I recommend straight olive oil (with a little water). For salads with cucumber, I like oil and vinegar.

Greek-Salad-

Ingredients

For 1 cup of dressing:

  •  3/4 cup of Greek extra virgin olive oil
  • 1/4 cup of good quality red wine vinegar
  • 1 1/2 teaspoons of crushed Greek oregano
  • 1 teaspoon of salt
  • a pinch of pepper.

greek salad

How:

Whisk together in a bowl, or place in a tightly covered jar and shake to combine. The dressing will turn a light color with a creamy texture as the oil and vinegar combine.

Tip Add Dill: add 1 teaspoon of dried dill to the dressing nice touch!

Crown Royal BBQ Sauce

Crown Royal BBQ Sauce

This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.

INGREDIENTS

  • 1/2 lg. sweet onion, minced
  • 4 cloves garlic, minced
  • 3/4 cup Crown Royal
  • 2 cups ketchup
  • 1/3 cup white vinegar
  • 1/4 cup Worcestershire Sauce
  • 1/2 cup brown sugar, packed
  • 3/4 cup molasses
  • 1/2 tsp. black pepper
  • 1/2 Tbs. salt
  • 1/4 cup tomato paste
  • 2 Tbs. Liquid Smoke
  • 1/3 tsp. Tabasco

How

Combine onion, garlic, and Crown Royal in a 3-quart saucepan. Saute’ until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy.

Quick Cucumber Salad

 

 Dressing

  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated gingerroot
  • ½ teaspoon salt

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Salad

  • ½ medium cucumber, cut in half lengthwise, thinly sliced
  • ¼ red bell pepper, diced
  • 3 green onions, thinly sliced
  • 1 teaspoon chopped fresh cilantro

How:

Combine you can let sit in frig to let flavors come together or server right away as side or topping