Tag Archives: Meat Thermometer

Tuscan Style Standing Crown Roast

When we think Tuscan food, the first thought is usually pasta wine and cheese.  Contrary to what many of us believe, Italians have a great repertoire of meat dishes, that are actually the main course which is served after the pasta course at holidays. This Standing Crown Roast seasoned with rosemary, thyme and garlic is a hit every-time! It’s simple to prepare , yet sophisticated, and with the help of a remote thermometer, enjoy the party worry-free !

Ingredients: for 10 servings

1 -14 crown roast (or 2 seven rib roasts tied together)
1 full head of garlic (10 cloves) chopped
2 Tbls chopped fresh thyme
1/2 bunch ( 1/4 cup) fresh rosemary, chopped
fresh ground pepper
salt to taste
4 Tbls olive oil

Preheat oven to 425 degrees. Mix the garlic, thyme and the rosemary with the salt and the pepper in a bowl. Place the roast on baking sheet, rub the oil on all the meat with your hands, next rub on the herb-garlic mixture. Let sit for 30 minutes at room temperature.  Arrange in the shape of a crown with bones up and  cover the bones with foil to avoid burning. Place roast in the oven and let cook until the doneness of your liking. For best results, use a meat thermometer inserted to the thickest part of the meat. It should read 130 degrees for rare (25 minutes), 135 for medium rare (35 minutes) or 140 for medium ( 40 minutes).
Take out of oven and let stand for 10 minutes, shape into the standing crown, cut between chops and serve. Enjoy with trimmings such as Cranberry sauce, mashed potatoes and cornbread stuffing.

Orange Roasted Duck

 

Want to be daring? Surprise your guests? Start a rumor that you are a well seasoned chef? Serve roasted DUCK!  It’s sophisticated yet simple to prepare, and duck in now available frozen in most supermarkets. It’s a traditional holiday dish to enjoy for special occasions, and it’s a wonderful variation of the Sunday chicken dinner. Once trimmed it’s surprisingly low in fat, especially since we discard the skin. Serve  with orange or tomato jam .

Ingredients: (for 4 servings)

One 5 lb duckling, trimmed of excess fat and without the gizzards
Salt and pepper to taste
2 Tbls herbes de province
1/2 cup of Bitters or Angostura 
the juice of one orange.

Preheat oven to 375 degrees. Rub the skin of the duck with salt and pepper. Then carefully drizzle the angostura, use as a binding agent for the herbs. After the duck is completely coated, place on a rack in a roasting pan, put 1/2 inch of water under (make sure it does not touch the duck). Let the duck roast for 20 minutes or till the skin is browned, lower the temperature to 325 degrees drizzle the bird with the orange juice. Place back in the oven and let cook for one and a quarter hour or till a meat thermometer reads 165 degrees when inserted in the thickest part of the thigh.

Let the duck ‘rest’ for 10 minutes before carving. The meat will be tender and moist cooked at this temperature and method. It is not greasy or heavy. Serve with orange sauce and cornbread stuffing if desired. Enjoy with a fruity, fragrant wine.

Bonjour Compact Meat Thermometer and Timer Bonjour Compact Meat Thermometer and Timer   

Monitor the inner temperature of poultry or meat without opening the oven door with BonJour’s Compact Meat Thermometer. To use, select the type of meat and desired doneness level, such as “beef” & “medium-rare”. Next, insert the 6″ stainless steel probe into the meat. An alarm will sound when the actual temperature reaches the desired doneness level. Features include: pre-programmed with cooking temperatures, memory function to program other meat temperatures, 99 minute timer, magnetized backing for the outside of oven door, easel stand for the counter top and 3′ cord easily reaches inside oven door. Batteries included.
$24.95

 


Forget disposable aluminum roasting pans, they bend, break, they can’t even hold their contents!!

Get a nonstick set for 99.99 ( baster and lifters included) or just the pan with rack for 59.99

Cooking.com will ship it free till NOV 20 just click below and use code C89225at checkout

Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set   

Purchase this roasting pan and receive these bonus tools: a baster, injection needle and set of poultry lifters, everything you need to prepare your holiday bird. New looks from Calphalon’s Contemporary Nonstick line. The stainless handles are slim and flared and are multi-riveted for added strength. Made of hard-anodized aluminum with a nonstick interior, this new roaster heats evenly and quickly and comes with a removable, nonstick rack that holds up to a 25-lb. turkey – also ideal for chicken, pork or beef tenderloins. As your main course browns and glistens, vegetables roast and caramelize at the bottom of the pan. $99.99

 


Herb-Roasted “Smoked” Turkey

 

Does your family love the taste and scent of smoked turkey ? Is it cold as the ARTIC CIRCLE and no one wants to put in 8 hours worth of harsh weather? Try making it in your oven! The secret is in a delightful product called liquid smoke. Choose mesquite for the turkey and you are sure to score a big time hit!!!

Make the experience extra easy by using a alarm clad meat thermometer . This has saved many many thanksgiving and holiday roasts from over and under doing! We insist…! they are well worth the investment.

Roasted Turkey is  the traditional bird for he holidays This jazzed up version goes well, with a ripe Australian cabernet

Ingredients:

1 15 to 16 lb turkey
1/2 stick of butter room temperature or 4 Tbls of Olive oil for milk free version
4 Tbls apple cider vinegar
4 Tbls liquid smoke 
1 cup apple cider or apple juice
2 tsp herbs of choice: sage, herbs de province or rosemary go very well

 

Preheat oven to 325 degrees. Mix the apple cider,  and the cider in a saucepan over medium heat, bring liquid to a boil, then  remove from heat ,stir in the liquid smoke and set it aside.
Rinse turkey inside and out, pat dry with paper towels. Sprinkle cavity with salt and pepper. Spoon in stuffing (if any). Tuck the wing tips under the breast and tie legs together with twine.

Rub the turkey with the butter and the herbs. Pour half of the basting liquid over the turkey. Salt and pepper the turkey to taste. 

Insert a meat thermometer (if using one) in the thickest part of the leg and place the turkey in the oven. Roast the turkey for 40 minutes, then baste with the remainder of the liquid.

Roast for 2 hours, continue to baste frequently, add a cup of water if juices run dry. Cover the turkey with foil to avoid drying. Continue to cook for approximately 1 and one half hour or till the meat thermometer inserted in thickest part of thigh reads 175 to 180 degrees Fahrenheit . Transfer turkey to a platter, and let stand (with the foil) for 30 minutes before carving. meanwhile use the drippings to prepare pan gravy. Enjoy!

TOOLS:

Bonjour Compact Meat Thermometer and Timer Bonjour Compact Meat Thermometer and Timer       

Monitor the inner temperature of poultry or meat without opening the oven door with BonJour’s Compact Meat Thermometer. To use, select the type of meat and desired doneness level, such as “beef” & “medium-rare”. Next, insert the 6″ stainless steel probe into the meat. An alarm will sound when the actual temperature reaches the desired doneness level. Features include: pre-programmed with cooking temperatures, memory function to program other meat temperatures, 99 minute timer, magnetized backing for the outside of oven door, easel stand for the counter top and 3′ cord easily reaches inside oven door. Batteries included.
$24.95

 

 

 

 


Longhorn Liquid Mesquite Smoke Longhorn Liquid Mesquite Smoke    

The taste of the Great Southwest is as easy as opening a 4 oz. jar. Delicious seasoning for seafood, poultry and meats. Just sprinkle on before and after cooking, for unique flavor. Can be used to create many regional dishes such as dips, tacos, chili, nachos, pizza, shrimp creole, gumbos, rice dishes… an unlimited variety. For creativity in the kitchen… use Longhorn Grill Seasonings! Contains no MSG. Also available in full cases of 12 jars. INGREDIENTS Water, natural mesquite smoke flavor, vinegar, sugar and honey. NET CARBS: 0g $2.52

 


Forget disposable aluminum roasting pans, they bend, break, they can’t even hold their contents!!

Get a nonstick set for 99.99 ( baster and lifters included) or just the pan with rack for 59.99

Cooking.com will ship it free till NOV 20 just click below and use code C89225at checkout

Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set      

Purchase this roasting pan and receive these bonus tools: a baster, injection needle and set of poultry lifters, everything you need to prepare your holiday bird. New looks from Calphalon’s Contemporary Nonstick line. The stainless handles are slim and flared and are multi-riveted for added strength. Made of hard-anodized aluminum with a nonstick interior, this new roaster heats evenly and quickly and comes with a removable, nonstick rack that holds up to a 25-lb. turkey – also ideal for chicken, pork or beef tenderloins. As your main course browns and glistens, vegetables roast and caramelize at the bottom of the pan. $99.99

 

 

 


Honey-Mustard Roasted Turkey Breast

Make a whole turkey for a large family ( or if you are a turkey-leftover junky. Try a turkey breast if your loved ones only like white meat, or  a boneless turkey breast for a small gathering , or if more than one meat is served . The best part: Carving  is a breeze!

Ingredients: for 6 servings

1 boneless breast of turkey, defrosted
1/4 cup Dijon mustard
1/4 balsamic vinegar
3 Tbls honey
1/4 stick of butter, molten ( use 4TBSP olive oil if you need milk free)

Preheat oven to 325 degrees. Mix the butter with the other ingredients till well blended. Place turkey on baking tray and spoon on the mixture till its about 1/8 and 1/4 on an inch thick. Place in the oven and cook for 30 minutes. Cover with foil and continue to cook for approximately 1 and 1/2 hour, basting frequently. The turkey will be done when a thermometer inserted in the middle reads 170 degrees. Remove from oven and let stand for 20 minutes. Meanwhile prepare the pan gravy with the drippings Carefully remove the netting and slice. Enjoy with trimmings such as Cranberry sauce, mashed potatoes and cornbread stuffing.

SKIP THE GUESS WORK,  avoid raw or overcooked/ dry turkey from now on. Get this essential tool!! Build up your kitchen arsenal in a smart way and have a worry-free dinner. Enjoy the party instead of minding the roast:  this Meat Thermometer sounds an alarm when the food is done , and all without having to open the oven and waste energy and time.

Bonjour Compact Meat Thermometer and Timer Bonjour Compact Meat Thermometer and Timer          

Monitor the inner temperature of poultry or meat without opening the oven door with BonJour’s Compact Meat Thermometer. To use, select the type of meat and desired doneness level, such as “beef” & “medium-rare”. Next, insert the 6″ stainless steel probe into the meat. An alarm will sound when the actual temperature reaches the desired doneness level. Features include: pre-programmed with cooking temperatures, memory function to program other meat temperatures, 99 minute timer, magnetized backing for the outside of oven door, easel stand for the counter top and 3′ cord easily reaches inside oven door. Batteries included.
$24.95

 

 

 

 


Best Roasted Chicken Ever

 

 A Whole bird, be it a chicken or a turkey,  is a proud and homey dish; a meal to sit down for a great dinner with family and friends.  Roasted chicken is so simple, yet so complex . I’ve tried dozens of methods, variations , tricks, and techniques. They all were good, but could get better.

My quest for the perfect roasted chicken started many years ago unknowingly and quite by accident 
My first experience roasting a chicken for dinner was at the tender age of 6. It was my first time cooking real dinner. The instructions were easy: salt the chicken and put lemon on the chicken. Being a child, one not always pays attention to adults, I understood: put the lemon in the chicken. So I did. My Grandma watched and smiled as I stuffed the chicken with the whole lemon, and into the oven it went!

An hour and some odd minutes later, out came a golden roast with a lovely lemon soup aroma.  I was so proud! The rest of family found out the fate of the lemon only after carving the bird. The chicken was delicios and tender and we all had a laugh , by the end of the meal, only some bones and the lemon seeds remained.

Since then, my roasting techique changed a bit and it will continue changing.  I omit the lemon inside (for starters) and add a bit more zing. However, I still serve the chicken with fresh cut lemon or lime wedges and smile while serving it every time 🙂

 

Ingredients:

1 5-7 lb air chilled fryer 

1 TBSP olive oil

1 mix dry rub

For the Dry rub:

1 tsp sea salt

2 tsp dehydrated onion

2 tsp dehydrated garlic

1/8 teaspoon each: ground coriander, black pepper, celery seed, ginger and red pepper

1 tsp each of dried oregano, thyme, and basil

1 tsp of paprika

 

Preheat oven to 375 F. Take chicken out of plastic, remove giblets and neck ( if any)  and dry off any excess water.

Rub with olive oil , then pat on the dry rub on all surfaces and place breast side up in a 3 inch deep roasting pan. 

Let cook in the oven for 1 hour or till a meat thermometer placed in the thigh reads 180F. Let rest for 10 minutes then serve with lemon or lime  wedges.

If Desired, add  quartered potatoes, carrots, sliced onions and celery half way through the cooking, remember to season with salt and pepper before placing in the oven. The combined flavors are simply wonderful! Enjoy