The Ultimate Turkey Fryer Cookbook: Over 150 Recipes for Frying Just About Anything
192
The Ultimate Turkey Fryer Cookbook: Over 150 Recipes for Frying Just About Anything
192eBookProprietary (Proprietary)
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Overview
Product Details
| ISBN-13: | 9781626368781 |
|---|---|
| Publisher: | Skyhorse |
| Publication date: | 05/01/2011 |
| Sold by: | SIMON & SCHUSTER |
| Format: | eBook |
| Pages: | 192 |
| File size: | 6 MB |
About the Author
Read an Excerpt
CHAPTER 1
FRYing Basics
Successful Deep FRYing (tips for)
Cooking Oil Options
Essential Equipment for Deep Frying
Thermometer Know-How
Food-Safe Temperatures
How to Use the The Chef Williams Original Marinade Injector
FRYing Times
Successful Deep FRYing
In order to get the food to the desired internal temperature when frying, high heat is needed. Fat and oil at high temperatures don't mix well with human physiology, so be sure you follow these safety tips.
• Use a pot, basket, and burner designed for deep-frying. It should be large enough to hold the turkey and enough oil to completely cover the turkey. (It can take up to 5 gallons of oil.)
• Do not overfill the fryer with oil. To estimate how much oil you need, before unwrapping the frozen bird, put it in the fryer; add water until the turkey is submerged. Remove the turkey and note the water level. This is the level your oil should reach.
• Have thermometers for taking oil and meat temperatures and long oven mitts on hand. Keep a fire extinguisher (appropriate for grease fires) nearby.
• Find a level dirt or grassy area on which to position the fryer. (Wooden decks are not appropriate; they can catch fire. Also, oil will stain concrete.) Do not fry your turkey indoors or in a garage or other attached structure.
• Only fry a turkey that is under 12 pounds.
• Thaw the turkey completely.
• Do not stuff the bird.
• Remove any plastic pieces from the turkey, such as a plastic tie to hold the legs together or the piece that pops up when the turkey is done. These plastics will melt in hot oil.
• Cook meat or poultry to the proper doneness. (See "Food-Safe Temperatures," page 13.)
• Keep children and pets away from the cooking area, and do not leave the hot oil unattended.
• Allow the oil to cool completely after use. Discard the oil by pouring it back into the original container using a funnel. If you plan to reuse the oil (only if the food cooked in the oil did not burn), strain it through 100 percent-cotton cheesecloth. Store in a covered container in the refrigerator. Reuse the oil once or twice within one month.
For more information, visit the National Turkey Federation Web site at www.eatturkey.com or call 202/8980100, or call the USDA Meat and Poultry Hotline at 800/535-4555.
COOKING OIL OPTIONS
There are several types of oils that are great for deep frying. In general, choose an oil that is free of impurities. (Impurities in oil are what gives it a rich flavor and dark color. Impurities also cause the oil to smoke at a lower temperature.) Corn, peanut, soybean, canola, cottonseed, and safflower oils all work well for deep frying.
ESSENTIAL EQUIPMENT FOR DEEP FRYING
Heavy gloves or oven mitts Deep-frying thermometer Instant-read or meat thermometer Paper towels Kitchen utensils such as tongs, meat fork,
large slotted fry spoon, and/or fry basket Plates or platters lined with paper towels
(to drain fried foods after cooking)
Fire extinguisher
THERMOMETER KNOW-HOW
Use a deep-frying thermometer to check the temperature of the oil in the turkey fryer. This type of thermometer is made to measure extra-high temperatures.
To check the internal temperature of meat or poultry, use a meat thermometer or an instant-read thermometer. Both types should be inserted into the meat or poultry after it's removed from the hot oil. The instant-read thermometer will give a reading in seconds.
FOOD-SAFE TEMPERATURES
It's always a good idea to check the internal temperature of cooked meat and poultry to ensure correct doneness. Use the following temperatures from the U.S. Department of Agriculture as your guide.
How to Use the Chef Williams Original Marinade Injector
1. Attach needle to Chef Williams Original Marinade Injector by turning clockwise until snug. Do not overtighten the needle.
2. IMPORTANT: Be careful handling raw meat. Always pour marinade into a separate container before drawing it into the Injector. This will keep unused marinade from becoming contaminated.
3. Draw marinade into the Injector by pulling up the plunger.
4. For best results, insert Injector into the meat at different angles through the same hole. See illustration, right.
5. With both needle holes below the surface of the meat, push plunger down slowly while pulling Injector slowly out of the meat. This evenly distributes the seasoning.
6. Clean Injector with soap and warm water. Let it dry, and then lightly coat rubber tip of plunger with vegetable oil.
TURKEY
1. Remove giblets and rinse turkey. Drain cavity completely.
2. Inject turkey with a FULL Injector into points A, B, and C. See illustration, right.
3. Sprinkle outside of turkey generously with Chef Williams Original Cajun Seasoning seasoned salt, rubbing in well.
4. CAUTION: Make sure all water is drained from cavity before deep frying. Fry according to directions in "Successful Deep Frying," page 12, for 3 ½ minutes per pound in 350 °F oil.
CHICKEN
1. Remove giblets and rinse chicken. Drain cavity completely.
2. Inject chicken with a FULL Injector in points A and B and ½ oz. into point C. See illustration, right.
3. Sprinkle outside of chicken generously with Chef Williams Original Cajun Seasoning seasoned salt, or paprika.
4. CAUTION: Make sure all water is drained from cavity before deep frying. Fry according to directions in "Successful Deep Frying," page 12, for 9 minutes per pound in 350° oil.
BEEF, PORK, AND WILD GAME
1. Inject 2 ounces of marinade per pound of meat at points every 1 to 2 inches apart. Use the technique described in "How to Use the Chef Williams Original Marinade Injector," above. On thick cuts of meat, inject from both sides.
Look for Chef Williams products in supermarkets and major retailers in the U.S. or visit ChefWilliams.com.
CHAPTER 2Appe-FRYers
Andouille au Fromage
Bacon-Wrapped Artichokes
Bacon-Wrapped Olives
Bacon-Wrapped Oysters
Bite-Size Crab Cakes
Black-Eyed Pea Fritters
Boudin Balls
Cheese and Sausage Balls
Chicken Wings
Corn and Bacon Fritters
Crispy Onion Straw Blossom
Fried Dill Pickles
Fried String Cheese
Fried Walnuts
Home-Fried Tortilla Chips
Hot Buffalo Wings
Italian Fried Ravioli
Meatballs with Barbecue Sauce
Nut-Crusted Brie
Okra Poppers
Sausage Wontons
Shark Bites
Southwestern Egg Rolls
Stuffed Jalapeño Peppers
Vegetable Egg Rolls
Zesty Fried Frog Legs
Hot Buffalo Wings
Ingredients
Oil
4 pounds chicken wings (about
20 wings)
1 ½ cups Chef Williams Cajun Butter Recipe Chef Williams Original Cajun Seasoning
This fiery food originated in Buffalo, New York, where it was traditionally served with hot sauce, blue cheese dressing, and celery sticks. Down here in Louisiana, we like our wings on the spicy side. You may like them that way yourself.
COOKING INSTRUCTIONS
1 Preheat oil to 350°F.
2 Cut chicken wings apart at joints into 3 pieces; discard wing tips. Rinse chicken well with cold water; pat dry with paper towels. Inject each chicken piece with marinade; sprinkle with Chef Williams Original Cajun Seasoning.
3 Fry 10 to 12 wings at a time for 8 to 10 minutes or until golden. Remove from hot oil and drain on paper towels. Place hot chicken wings in a large bowl with additional marinade and toss well.
Serves 10 to 12.
Chicken Wings
Ingredients
Oil
3 pounds chicken wings (about
15 wings)
1 ½ cups all-purpose flour
1 tablespoon Chef Williams Original Cajun Seasoning
½ cup Chef Williams Cajun Butter Recipe
¼ cup cold butter, chopped Blue cheese dressing Sliced celery sticks
Chicken wings can be bought frozen, precut and a lot of times prebreaded. This saves time and mess. Be sure to thaw completely before frying.
COOKING INSTRUCTIONS
1 Preheat oil to 350°F.
2 Cut chicken wings apart at joints into 3 pieces; discard wing tips. Rinse chicken well with cold water; pat dry with paper towels.
3 Toss chicken wings in flour; shake off excess flour.
4 Fry 10 to 12 wings at a time for 8 to 10 minutes or until golden. Remove from hot oil and drain on paper towels. Combine Chef Williams Original Cajun Seasoning, marinade, and butter in a large bowl. Add hot wings; toss well until butter is melted. Serve with blue cheese dressing and celery sticks.
Serves 8 to 12.
Meatballs with Barbecue Sauce
Ingredients
Oil
½ cup Chef Williams Cajun Butter Recipe
3 slices day-old bread, cut into
1-inch cubes (3 cups loosely packed)
2 pounds ground turkey or beef
3 large eggs, beaten
½ cup grated Parmesan cheese
1 tablespoon minced garlic Chef Williams Original Cajun Seasoning
2 teaspoons dried rubbed sage
1 ½ cups fine dry bread crumbs
1 teaspoon salt
2 cups barbecue sauce or Cajun Gravy (see page 155)
Lean ground beef, lean lamb, lean pork, or veal can be substituted for ground turkey.
COOKING INSTRUCTIONS
1 Preheat oil to 350°F.
2 Pour marinade over bread cubes; stir well. Let soak for 2 or 3 minutes. Break bread apart into small pieces. Add turkey, eggs, cheese, garlic, 2 teaspoons Chef Williams Original Cajun Seasoning, and sage; mix well. Shape mixture into 1½-inch balls.
3 Combine bread crumbs, 1 teaspoon Chef Williams Original Cajun Seasoning, and salt; stir well. Roll meatballs in bread crumb mixture, coating all sides well.
4 Fry 7 or 8 meatballs at a time for 4 minutes or until golden and cooked through. Remove from hot oil and drain well on paper towels. Toss meatballs in barbecue sauce or Cajun Gravy.
Serves 10 to 12.
Southwestern Egg Rolls
Ingredients
Oil
2 tablespoons butter
1 cup chopped red onion
1 cup finely chopped red sweet pepper
2 tablespoons seeded and minced jalapeño pepper
3 6-ounce skinless, boneless chicken breasts, cooked and chopped
1 cup canned yellow corn
1 cup canned black beans, rinsed and drained
2 teaspoons Chef Williams Original Cajun Seasoning
¾ teaspoon ground cumin
1 16-ounce package egg roll wrappers
1 large egg, well beaten Salsa Guacamole Sour cream
COOKING INSTRUCTIONS
Egg rolls have been a favorite tailgating food of mine for many years. At an LSU game in 2000, the "Commissioner of Tailgating" Joe Cahn told me this recipe was one of the top finger foods he could remember trying. You may substitute pork, turkey, or shrimp if you prefer.
1 Preheat oil to 375°F.
2 Melt butter in a skillet over medium-high heat. Add onion, sweet pepper, and jalapeño; cook and stir 5 minutes. Remove from heat and let cool. Add chicken, corn, black beans, Chef Williams Original Cajun Seasoning, and cumin; mix well.
3 Spoon 1/3 cup filling in center of each egg roll wrapper. Fold top corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Brush remaining corner lightly with egg; tightly roll filled end toward remaining corner and gently press to seal.
4 Fry 4 or 5 egg rolls at a time for 2 to 3 minutes or until golden, turning once. Remove from hot oil and drain on paper towels. Slice in half on a bias, if desired. Serve warm with salsa, guacamole, and sour cream.
Serves 16.
Black-Eyed Pea Fritters
Ingredients
2 tablespoons butter
¼ cup chopped red onion
¼ cup chopped red sweet pepper
2 green onions, finely chopped
3 cups cooked black-eyed peas,
drained
1 large egg
2 tablespoons mayonnaise
½ cup fine dry bread crumbs
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon hot sauce
½ cup cornstarch Oil Sweet Potato Relish (see page 141)
COOKING INSTRUCTIONS
As part of a world-wide tradition, having black-eyed peas (or some type of legume) on New Year's Day is a hope for good fortune. This fritter recipe takes black-eyed peas to a whole new dimension.
1 Melt butter in a small skillet over medium-high heat. Add onion and sweet pepper;saute 5 minutes. Add green onions; saute 2 minutes. Cool completely.
2 Coarsely mash black-eyed peas. Add onion mixture, egg, mayonnaise, bread crumbs, garlic salt, ground cumin, and hot sauce.
3 Shape mixture into 12 patties. Dust each patty lightly with cornstarch.
4 Chill 1 hour.
5 Preheat oil to 350°F.
6 Fry 3 or 4 fritters at a time for 3 to 4 minutes or until golden, turning once. Remove from hot oil and drain on paper towels. Serve warm with Sweet Potato Relish.
Serves 12.
Vegetable Egg Rolls
Ingredients
2 tablespoons dark sesame oil
1 cup shredded carrot
1 cup thinly sliced shiitake mushrooms
1 cup snow peas, thinly sliced
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 cup finely shredded green cabbage
2 green onions, thinly sliced
¼ cup Chef Williams Teriyaki Honey Recipe Oil
1 16-ounce package egg roll wrappers
1 large egg, well beaten
COOKING INSTRUCTIONS
1 Heat sesame oil in a skillet over medium-high heat. Add carrot, mushrooms, snow peas, ginger, and garlic; saute 5 minutes. Remove from heat; cool. Add cabbage, green onions, and marinade; mix well.
2 Preheat oil to 350°F.
3 Spoon 1/3 cup filling in center of each egg roll wrapper. Fold top corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Brush remaining corner lightly with egg; tightly roll filled end toward remaining corner and gently press to seal.
4 Fry 4 or 5 egg rolls at a time for 2 to 3 minutes or until golden, turning once. Remove from hot oil and drain on paper towels. Slice in half on a bias, if desired. Serve warm.
Serves 16.
Stuffed Jalapeño Peppers
Ingredients
Oil
24 fresh whole Jalapeño peppers or 2 12-ounce jars whole Jalapeño peppers, drained
4 ounces Monterey Jack or cheddar cheese, cut into
24 1½-inch-long strips
½ cup all-purpose flour
1 tablespoon Chef Williams Original Cajun Seasoning
½ cup buttermilk Ranch-style dressing
It's a good idea to wear rubber gloves while handling hot peppers.
COOKING INSTRUCTIONS
1 Preheat oil to 350°F.
2 Cut peppers lengthwise down 1 side, leaving the other side intact; remove seeds and membrane. Stuff each pepper with a piece of cheese.
3 Combine flour and Chef Williams Original Cajun Seasoning; stir well with a whisk. Slowly pour buttermilk into flour mixture while stirring; stir until smooth. Dip stuffed peppers in batter, coating all sides well.
4 Fry 6 to 8 peppers at a time for 2 minutes or until golden. Remove from hot oil and drain on paper towels. Serve warm with ranch-style dressing.
Serves 12.
Okra Poppers
Ingredients
40 medium-size okra
8 ounces pepper jack cheese, cut into 40 1½-inch-long strips Oil
3 cups finely crushed buttery crackers
½ cup all-purpose flour
1 ½ tablespoons Chef Williams Original Cajun Seasoning
2 large eggs
1 cup half-and-half Ranch-style dressing Fresh salsa
COOKING INSTRUCTIONS
1 Rinse okra well with cold water; pat dry with paper towels. Cut okra lengthwise down one side, leaving the other side intact. Stuff each okra with a piece of pepper jack cheese.
2 Cover and chill 30 minutes.
3 Preheat oil to 350°F.
4 Combine crushed crackers, flour, and Chef Williams Original Cajun Seasoning; stir well with a whisk. In another bowl combine eggs and half-and-half; stir well with a whisk. Dredge okra in cracker mixture. Dip into egg mixture. Roll again in cracker mixture, coating all sides well.
5 Fry 6 to 8 okra at a time for 2 to 3 minutes or until golden. Remove from hot oil and drain on paper towels. Serve warm with ranch-style dressing and fresh salsa.
Makes 40 poppers.
Corn and Bacon Fritters
Ingredients
Oil
2 ½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
4 egg yolks
1 cup creamed corn
½ cup milk
1 tablespoon hot sauce
1 16-ounce package bacon,
cooked and crumbled
2 egg whites
These delicate fritters are great served as an hors d'oeuvre or with eggs and jam for breakfast.
COOKING INSTRUCTIONS
1 Preheat oil to 350°F.
2 Combine flour, sugar, baking powder, and salt; stir well with a whisk. In another bowl combine egg yolks, creamed corn, milk, and hot sauce; stir with a whisk until smooth. Combine flour mixture, egg mixture, and bacon; stir well.
3 In a clean bowl beat egg whites with a whisk until stiff peaks form; gently fold into batter.
4 Spoon batter by rounded tablespoonfuls into hot oil. Fry 4 or 5 fritters at a time for 4 to 5 minutes or until golden, turning once. Remove from hot oil and drain on paper towels. Serve warm.
Serves 10 to 12.
Cheese and Sausage Balls
Ingredients
2½ cups shredded sharp cheddar cheese
1 pound hot bulk sausage
5 cups packaged biscuit mix Oil
3 large eggs
½ cup milk
COOKING INSTRUCTIONS
1 Let cheese and sausage stand until room temperature. Reserve 1 cup biscuit mix. Combine cheese, sausage, 1 large egg, and 4 cups biscuit mix; mix well. Form mixture into 1½-inch balls; place on a cookie sheet lined with waxed paper. Cover and chill 2 hours.
2 Preheat oil to 350°F.
3 Combine the remaining 2 eggs and milk; beat well with a whisk. Dip balls into egg mixture. Roll in reserved biscuit mix, coating well.
4 Fry 8 or 10 balls at a time for 3 to 4 minutes or until sausage is fully cooked. Remove from heat and drain on paper towels.
Makes about 50 balls.
(Continues…)
Excerpted from "The Ultimate Turkey Fryer Cookbook"
by .
Copyright © 2011 Reece Williams.
Excerpted by permission of Skyhorse Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Title Page,
Copyright Page,
Acknowledgments,
Introduction,
Dedication,
A Little Bit of History ...,
Chapter 1 - FRYing Basics,
Chapter 2 - Appe-FRYers,
Chapter 3 - Turkey FRYs,
Chapter 4 - The Other FRYed Meat,
Chapter 5 - Wild FRYeds,
Chapter 6 - Sea FRYed,
Chapter 7 - Side FRYeds,
Chapter 8 - Saucy Sauces and Tongue Tinglers,
Chapter 8 - FRYed Sweetness,
Chapter 10 - Favorites not FRYed,
Index,