Tag: main course
Smoked Turkey Tenderloin
Smoked Turkey Tenderloin
Turkey tenderloins are part of the turkey breast that is attached to the rib cage. They are extremely lean and work best in the smoker if they are brined. They are typically around 3/4lbs each and will take about 2 hours to smoke. Smoked turkey tenders are great for lunch meat on sandwiches and can be used in numerous dishes. I like to smother them in gravy it’s mashed potatoes and stuffing; especially when you don’t have time to cook a whole turkey.
Equipment
- gallon sized ziplock bag
- Electric Smoker
Ingredients
- 6 turkey tenderloins about 3/4lbs each
- 1/2 gallon water
- 1/4 cup sea salt
- 1/4 cup white sugar
- 1 tbsp black peppercorns
- 1 tbsp rosemary
- 6 garlic cloves chopped
Wood Chips
- hickory
Instructions
- Mix together the brining ingredients. Place the turkey tenderloins in a gallon sized ziplock bag. Pour in the brine. Brine the turkey tenderloins for 1 day.
- Remove the turkey from the brine and rinse under cold water. Pat dry. Place on a rack and store in your refrigerator for 1 day. Allow to rest at room temperature for 2 hours before smoking.
- Preheat your smoker to 250°. Place the turkey tenders in your smoker. Add the wood chips and smoke for 2 hours until the internal temperature reaches 160°
- Allow to rest or 30 minutes before slicing.
Biala Kielbasa (White Polish Sausage)
Biala Kielbasa (White Polish Sausage)
Sausage is a staple of Polish cuisine. The word “kielbasa” happens to mean sausage in Polish. Sausage is so popular in Poland that the government has official guides of classification based upon size, meat used, ready-to-eat, and raw varieties. This particular recipe is for biala kielbasa(Polish white sausage). This garlicky tube of meat is made out of pork shoulder and bacon, ground together; flavored with salt, pepper, marjoram, sugar, and the aforementioned garlic. The sausage is found raw, not smoked; typically used in soups, boiled in beer, or grilled.
Equipment
- meat grinder
- sausage stuffer
Ingredients
- 4 lbs boneless pork shoulder cut into small cubes
- 1 lb bacon diced
- 8 garlic cloves
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tsp marjoram
- 3/4 cup ice water
- pork sausage casings
Instructions
- Mix together the spices. Set aside.
- Mix together the pork shoulder, bacon, and whole garlic cloves.
- Grind using a medium ground plate.
- Thoroughly mix the spices and ice water together.
- Pipe the sausage into the casings with your sausage stuffer.
- Twist to 6” in length. Let rest in the refrigerator overnight before cutting to dry out the casing.
Lobster Rolls
Lobster Rolls
Lobster rolls are a staple all over New England; most notably in Maine and Connecticut. This buttery sandwich is said to have originated in Connecticut in the late 1920’s; gaining popularity up and down the Atlantic Coast. In Maine, the sandwich is typically served cold. In Connecticut, the sandwich is served warm. If cold, it is called a lobster salad sandwich. Either way you want to eat it is a win-win in my book.Unless you want to go through the trouble of cooking a whole lobster, breaking it down, and cleaning out any pieces of shells, you can buy already cooked lobster meat and save yourself some time. It usually will come frozen, so make sure to completely thaw it before cooking.
Servings: 2
Ingredients
- 8 oz lobster meat
- 2 tbsp celery finely chopped
- 2 tbsp mayonnaise
- 2 tsp chives finely chopped
- 2 tsp lemon juice
- 1/2 tsp lemon zest
- 1 pinch sea salt
- 1 pinch ground black pepper
- 2 tbsp butter divided
- 2 brioche hotdog buns
Instructions
- Mix together the mayonnaise, celery, lemon juice and zest, chives, salt, and pepper. Set aside.
- Melt 1 tbsp of butter in a skillet over medium heat. Add in the lobster meat. Cook for 2 minutes, making sure the lobster is coated in the butter. Remove from the heat and let cool.
- Using a slotted spoon, scoop out the lobster meat from the butter and stir in to the mayonnaise mixture.
- Wipe out the skillet clean. Melt the other tbsp of butter in the skillet and toast the brioche hotdog buns.
- Equally distribute the lobster salad into the brioche buns.
