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A Harvest Bird a la Orientale


Compose Dish of:

!. BBQ'd turducken from a spit (medium sized turkey).

2. Sweet potato fingers BBQ'd with sweet teriyaki marinade on a spit.

3. Wild sockeye Salmon fingers with lemon marinade BBQ'd on a spit.

4. Dab around the cherry tomato, parsley and lettuce platter:

a) Mild wasabi

b) Lemon tartare cream sauce

c) Horseradish with moutarde

5. Philippine achara or pickles (semi-ripe papaya, pickles, baby onions, carrot medallions)

Drink: Sangria of wine (Chardonnay), cranberry juice, grape juice and raspberry juice.

Marinade for Turducken:

6 x 3 Tbsp teriyaki sauce

6 X 3 Tbsp hoisin sauce

6 x 3 Tbsp soy sauce

6 X 1 Tbsp white vinegar

6 X 1 Tbsp sesame seed oil

6 x 1/3 c l. brown sugar

6 x 2-3 large cloves minced garlic

6 x 2 tsp. grated ginger

Basic Turducken from Meatshoppe:

25 lbs. turkey deboned

5 lbs. duck deboned

31/2 lbs. chicken deboned

1 truffle (optional)

1/2 c smoked tocino (Filipino breakfast sausage)

1/2 c melted butter

salt & pepper

Marinade for Salmon Fingers:

3 x 3 Tbsp teriyaki sauce

3 x 3 Tbsp hoisin sauce

3 x 3 Tbsp soy sauce

3 x 2 Tbsp lemon juice

3 x 1 Tbsp sesame oil

3 x 1/3 c. l. brown sugar

3 x 2-3 large cloves minced garlic

3 x 2 Tsp grated ginger

3 x 2 Tbsp lemon zest


IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

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