Veterans Day

Take a moment today to thank any of the Veterans that you know.  We often forget that many of the freedoms that we enjoy were at the expense of those who serve. No matter what branch they all deserve our thanks and support.

One of things I like to do is make a special food for some of my friends who are Veterans. A homemade meal, a batch of cookies or a pot of soup on a cold November day make for great gifts. Here are some ideas that may help in transporting food at the Holidays.

I make my Quiche for delivery to friends. To make that easier on me and them I make it ahead and once it is cooled, I double wrap in plastic wrap and then use a gallon size zip lock freezer bag and freeze it.  I print heating instructions on a small piece of paper & place it on top of the quiche before I freeze it.  The recipient doesn't have to worry about what to do and can put the quiche in their freezer until they are ready.

For cookies - if they are soft, I include a terracotta disk for keeping sugar soft in the tin. They get two gifts and the cookies stay nice and soft.  If the cookies are crisp, I put an extra layer of cushion in the form of tissue paper on the bottom before I add the cookies.

If I am taking a dish to a dinner, I do not use disposable pans.  Instead I buy a nice dish that will let me cook whatever I am bringing.  That way the hostess or host has the food and a nice nice dish to use for other times.

I hope these help.  Have a great Veterans Day.

Coming Soon - DAVIS DUST!

In my cookbook I reference a seasoning blend called Davis Dust. It was developed over the last four years as a dry bub for ribs.  However it is an all purpose seasoning and is good on almost everything.  I happy to say that it will soon be available on my new website.  ( LOOK to right of this post for the section that says Check this out -- the link is My NEW WEBSITE) Please take a look. I would love some feedback on the website and when the seasoning is available for purchase I will post a notice here.

I do hope you all try it!

Stuffing the Bird

For many the idea of Thanksgiving Turkey includes putting the stuffing in the bird and cooking the two together. This method does add some flavor to both.  However, if done improperly, it can have some serious consequences.  To avoid that I suggest you follow some simple guidelines.

1. Make your stuffing the morning that you plan to cook the turkey.  Stuffing should be warm when it is put in the bird. I fyou made it the day before you have to bring it up to temperature before stuffing.  ( 145 - 165)

2. Do not over stuff the bird.  Allow room for the stuffing to expand during cooking.  You can always put some in a dish and cook it along with the bird.

3. If you use meat in your stuffing, cook it before you put it in stuffing.

4. Cook by temperature not time.  If you do all of the above the stuffing and the bird will get done at the same time.  The breast should read 165 when it is done. Test the temperatue of the Stuffing - it should be at least 145.

If you do not want to worry just cook your dressing outside the bird. The only difference between "Stuffing" and "Dressing" is where you cook it!

For those like me who do not stuff the bird, use aromatics in the body cavity such as onions, celery, sage lemon  etc.  Whatever will compliment the meal

Have a safe and Happy Thanksgiving