Culinary Cowboy » Christmas

Have a fun time for a good cause!

Culinary Cowboy — Fri, 20 Nov 2009 14:46:40 +0000

4th Annual Elf Louise Christmas Party

Sunday, December 6th
Leon Springs Dance Hall
featuring The Court Jester Band
Admission – $10 or a new unwrapped toy
Call 210.410.9539 for details
All proceeds go directly to the Elf Louise Christmas Project

Click here for more information on the Elf Louise Christmas Project.

Holiday recipe roundup

Culinary Cowboy — Tue, 25 Nov 2008 19:15:24 +0000

Yep, that gorgeous turkey to your left could be on your table with just a little bit of work (but work well worth it).

First of all, if you are using a frozen turkey, you need to have it defrosted the day before cooking. It should sit in the brine overnight for best results. The brine gives it a nice, dark color. If you elect to smoke your turkey, as in the illustration, you can get a nice, mahogany color to bring to the table.

Technically, the turkey is not smoked, as that usually involves a long cooking time at low heat. For those who try this on the grill, you will get a nice smoked flavor to the turkey. For that matter, you could use the smoke method indoors, but it sure would really smell up the place. See the full recipe

Grandma Virginia’s dressing – if you don’t have a good dressing for your Thanksgiving turkey, I strongly recommend this one. I like mine a bit on the moist side, and I usually add more liquid.

Now, for dessert, pumpkin pie is a favorite. Besides just offering recipes, we have a Study in Pumpkin Pie, which begins with a startling announcement.

We start off in this examination of pumpkin pie with a hard truth. Most U.S. pumpkin pie is a lie.

Make a picture-perfect turkey

Culinary Cowboy — Wed, 21 Nov 2007 14:46:18 +0000

Yes, your turkey can have this mahogany color and taste as good as it looks.

You’ll need to get busy on it right away. The secret is in the preparation ahead of schedule. If it is too late for you, try this at Christmas.

Click here to check out the recipe.

Grandma Virginia’s dressing

Culinary Cowboy — Fri, 09 Nov 2007 23:21:00 +0000

If you don’t have a good cornbread based dressing to go with your Thanksgiving turkey, I strongly recommend this one.

The Dressing

3 cups chopped CELERY
3 cups chopped ONION
3 cups BUTTER
6 tsp. SALT
24 cups BREAD CRUMBS (at least 50% cornbread)
9 tsp. McCormick’s POULTRY SEASONING*

*Substitute 1-tsp. fresh sage for 1 tsp. of poultry seasoning. **
**Personally, I would at least double that amount of sage and throw in some thyme as well. (editor)

Sauté onions and celery in the butter. Put the other ingredients in a large bowl. Add the sautéd onions and celery and butter. Start mixing. Add hot water to the make the right consistency – plan on on about 5 cups. Use chicken bouillon or chicken stock for better flavor.
Bake in a flat pan at 350 degrees for 30 minutes. Not for stuffing bird.

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