• regional

    From JIM WELLER@1:123/140 to MICHAEL LOO on Saturday, July 21, 2018 21:19:00

    Quoting Michael Loo to Jim Weller <=-

    after Robin Wasicuna, Yellowknife, NWT, Canada

    good cook but temperamental and difficult to work for

    The impression I got of him was that he was cray cray

    Yeah, I was just speaking diplomatically.

    Is that a prerequisite for a chef in your neck of the woods?

    Just about everywhere, if they're TV famous. I think they all
    snort way too much black pepper.

    We had this at a staff Christmas party a couple of years back:

    --MM

    Cider Basted Roast Turkey Breast and Pan Dripping Gravy

    5 lb turkey breast
    Salt and Pepper
    1 Tbsp dried Sage
    1 large white onion
    2 cups hard apple cider
    Pan Dripping Gravy
    Drippings from Cider Basted Turkey Breast
    1 1/4 cups chicken or turkey stock
    1/4 c dry white wine
    2 Tbsp sweet rice flour or potato starch
    salt & pepper

    Preheat oven to 425 F.

    Season turkey breast liberally with salt and pepper. Sprinkle the
    dried sage over the turkey breast. Slice the onion into 4 thick
    slices. Place the onions in a small roasting pan, and place the
    turkey breast over the oven. Pour about 1/4 cup of the apple cider
    over the turkey.

    Place the turkey breast in the oven. Roast for 30 minutes at 425�F;
    basting every 15 minutes with apple cider. Turn the temperature down
    to 350 F, and then continue to roast for another hour to 1.5 hours;
    basting every 15 minutes with additional cider. Remove from oven
    when temperature reaches 160 degrees. Cover with foil and allow to
    rest for 10 minutes. Remove string. Slice and serve.

    Pan-Dripping Gravy

    Discard solids from the pan the turkey was roasted in. If the pan
    you used can be heated on the stove top, place over a medium-high
    heat. Add 1/4 cup of the chicken stock to the pan and scrape up as
    much of the bits off the pan as possible. (if the pan can not be
    placed on the stove, pour the 1/4 cup of stock into the hot pan as
    soon as possible when it comes out of the oven; scrape up the
    flavour bits from the pan, and pour everything into a saucepan).
    Whisk in the rice flour or potato starch, then add the remaining
    stock and the wine. Bring everything to a light boil, then simmer
    for 5-10 minutes or until the gravy thickens. Have a taste, and
    season with salt and pepper if necessary. Serve warm.

    Recipe provided by Chef Robin Wasicuna
    Posted by: Georgina Carr in Yellowknife AKA Gorging George
    From: https://gorginggeorge.wordpress.com

    ---


    Cheers

    Jim


    ... I hate when green jellybeans are mint instead of lime

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