hot.chef

I am heading for Cassis and Marseilles at the end of the month. Does anyone have a sublime dining memory from the area?

I am still nestled in the awesome embrace of duck, pork, lamb and savory beans. Bravo!

Inject it into you tastebuds huh? why you little tarte! Seriously, it's very cool to read that awesome a review. Thanks for being holiday adventurers with us, it just wouldn't be the same..... PS, the pintade was stuffed with duck leg mousse, marinated breast, and scotch soaked cherries.. Mwahahahhahahaha!!!

"Bacon will get you through times of no money better than no money will get you through times of bacon" -Fabulous Furry Freak Brothers and Me\hot.chef

Mayo is good, handmade mayo is better, Rouille is best! Don't forget the Sea Salt.

This one always works for me! Don't forget always use a fresh bird, and always remember they cook much more quickly than a pre-frozen bird. The total cooking tine here is appx. 4 hours! hot.chef Fresh Farm Raised Turkey with Cornbread and Merges Sausage Stuffing 1 16-18# Turkey Sea Salt 4 qt clean water 1 # butter ¼ C orange juice ¼ C Fresh limejuice 2 T chopped fresh thyme 1t grated lemon peel 1 t grated orange peel pepper mill 1 recipe corn bread 1# Merges Sausage 1 small onion diced Combine ¼ Cup Sea salt with 4 qt. Water and soak the turkey for 2 hours turning occasionally. Srcub inside and out with the brine, then rinse and dry throughly. Soften the butter and add the orange juice, limejuice, thyme, lemon peel, orange peel, salt and pepper. Lay the bird in a roasting pan with a removable rack. Rub the butter all over the turkey making sure to get all the cracks and crevices. Return to refer and chill overnight. Make one recipe cornbread, roast and chop the Merges. Now sauté the onion, when it’s soft remove it from the heat, add the crumbled cornbread and chopped Merges. Stuff the Turkey loosely and truss the bird with wings underneath. Place the turkey in a preheated 350-degree oven for 1.5 hours, baste the bird and then loosely cover it with foil. Baste every half hour 3 or 4 times until the Turkey reaches an internal temperature of 175 degrees. Remove from the oven and let stand. Remove the stuffing from the bird, carve the meat and serve with giblet gravy.

Parsnips and Acorn or Butternut squash. Cut the squash in half, butter them and roast them. Peel and boil the parsnips. Heat cream until you get a bit of movement on top, add really good whole butter. (un-salted Lurpak is a good one). For really silky rice the parsnips and squash first. Then add the cream slowly while whisking. Season with Sea Salt, fresh pepper and just chopped flat leaf parsley. Devour with a friend. hot.chef

This year my wife and I have been blessed with the announcement that a certain tradition bound relative must spend Thanksgiving elsewhere. This would ordinarily be a sad thing if we had not spent the last few years trying vainly to cook something other than a turkey just once! Judging by the virulence of the reaction you would think that we'd advocated spitting babies on bayonets and roasting them in the fireplace. It's turkey for god's sake, get a grip! This year's menu will include boned Guinea Hen stuffed with Truffled Duck Mousse. If we really feel the need for actual Native American food that will provide a weekend of leftovers then a big pot of Navajo Posole will do. If your planning on using your culinary imagination to plan a fall holiday menu that your friends and relatives will actually be thankful for. Or if you'd like to share recipes for same, let's hear from you. Have a Happy Autumnal Equinox. hot.chef

We generally go through 4x4o# bags of hardwood charcoal over 8 hrs in a closed pit!