Posted by: bruce turrie | September 26, 2017

Sous Vide Temperatures and Times

Steak 1″ 130 degrees F for 45 minutes–medium rare
Pork chops 1″ 140 degrees F for 1 hour — medium-ish juicy
boneless chicken breasts 141 deg F for 2 1/2 hours
ground turkey 145 deg F for 1 hour

brats not worth the effort

Posted by: bruce turrie | April 23, 2017

Fish Tacos (sort of Bonefish)

Mango Salsa Ingredients
1 Mango
1/4 c red bell pepper
3 T green onion
2 T Shallot
1 c lettuce
2 T minced Cilantro
1 T lime juice

2 lb. fish (Mahi-mahi, tilapia, redfish, grouper)
2 T blackened seasoning
Dressing (poppy seed, orange poppy seed)
warmed flour tortillas
1 T olive oil

Season the fish with blackened seasoning. Pour oil in fry pan and heat over medium high heat. Add fish and fry 3-5 minutes on each side.

Posted by: bruce turrie | November 26, 2016

Baked Red Trout from


  1. For pesto
    • 1/8 tsp chipotle pepper (optional)
    • 1 garlic clove
    • 2 cups packed flat-leaf parsley leaves
    • 3/4 cup extra-virgin olive oil
    • 3 tablespoons walnuts, lightly toasted
    • 1/4 teaspoon fine sea salt
    • 4 teaspoons fresh lemon juice
  2. For trout
    • 2 tablespoons extra-virgin olive oil, divided
    • 3 (1-pound) red trout fillets (freshwater trout)
    • 2 tablespoons fresh lemon juice
    • 3/4 teaspoon fine sea salt
    • 1/2 teaspoon dried hot red-pepper flakes
    • Garnish: finely chopped flat-leaf parsley


  1. Make pesto:
    1. If using chili, heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chili briefly on all sides, pressing flat with tongs, until slightly softened, about 30 seconds total. Soak chili in hot water to cover 4 minutes, then drain.
    2. With motor running, drop garlic into a food processor and process until finely chopped. Add parsley, oil, nuts, sea salt, 1/8 teaspoon pepper, and chile (if using) and puree until smooth. Transfer to a bowl and stir in lemon juice.
  2. Bake trout:
    1. Preheat oven to 350°F with rack in middle. Brush bottom of a large shallow baking pan with 1 tablespoon oil. Put fillets, skin sides down, in baking pan and drizzle with lemon juice and remaining tablespoon oil. Sprinkle with sea salt, red-pepper flakes, and 1/4 teaspoon ground white pepper.
    2. Bake fish until just cooked through, 12 to 15 minutes (depending on thickness). Serve fish with pesto.
Posted by: bruce turrie | September 3, 2016

Grilled turkey breasts


1 pound turkey tenderloins
3 tablespoons soy sauce
1 tablespoon Dijon-style prepared mustard
2 teaspoons dried rosemary, crushed


Place the turkey tenderloins in a sealable plastic bag and set aside.
In a small bowl combine the soy sauce, mustard and rosemary. Pour over
turkey, seal bag and shake to coat. Marinate in the refrigerator for
1 to 4 hours shaking once or twice.
Preheat oven on the broiler setting. Remove the turkey from the marinade
and place on the rack in the broiler pan. Broil 4 inches from the heat,
turning once, for 20 to 22 minutes or until meat is cooked through and
when pierced with a fork the juices run clear.



1 cup plain whole milk Greek yogurt
2 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1/2 tsp chili powder
1/2 tsp garam masala
1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don’t like heat)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1-3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts)
1 large red onion, cut into wedges
Vegetable oil, for greasing the grill


In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, garam masala. chili powder and garlic. Trim any excess fat from chicken and cut into large bite-sized pieces. Add the chicken to the marinade then spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least six hours or overnight.

Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers.Preheat the grill to medium-high heat. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You’ll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Posted by: bruce turrie | December 28, 2015

French Bread Pudding


Posted by: bruce turrie | December 14, 2015

Roasted Pork Chops from Tyler Florence

1 gallon water
1 cup brown sugar
1 cup sea salt
1 cup frozen apple juice concentrate, thawed
1 1/2 teaspoons whole black peppercorns
2 fresh thyme sprigs
4 double-cut bone-in loin pork chops, 1 pound each
Sea salt and freshly ground black pepper
Extra-virgin olive oil

Spiced Apples and Raisins:
2 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges
Leaves from 2 fresh thyme sprigs
1/4 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch dry mustard
Sea salt and freshly ground black pepper
1/2 lemon


Preheat the oven to 350 degrees F.

In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate,  peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer  the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the  brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the  meat. Do not brine longer than that or the meat will break down too much and get mushy.

Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle  both sides of the meat with salt and pepper. Put a heavy skillet over medium-high  heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan  (most likely only 2 of these massive pork chops will fit comfortably) and brown  4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining  2 chops and add them to the others in the pan. Put the baking pan in the oven and
roast the chops for 30 minutes. The pork is done when the center is still rosy and  the internal temperature reads 140 to 145 degrees F when tested with an instant-read  thermometer.

While the chops cook, melt the butter in a clean skillet over medium-low heat. Add  the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them  some color. Toss in the raisins and add the apple juice, stirring to scrape up the  brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with  salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer  for 10 minutes or until the apples break down and soften. Spoon the spiced apples over  the pork chops.

Posted by: bruce turrie | December 8, 2015

Ruth Reichl’S Chili

Ingredients (Double Batch)

2 T olive oil
6 medium onions
12 crushed garlic cloves
2 T chopped fresh oregano
2 T Chili powder
1 (7 oz) can chipotle chilies in adobo sauce drained
2 (28 oz) can diced tomatoes
2 bottle dark beer
1 1/2 cup chicken broth
2 (15 oz) can black beans drained and rinsed
2-2.5 lb ground sirloin

RuthSomethingorOther's chili

2 large ears fresh yellow corn, peeled and silk removed
2 large Creole or other vine-ripened tomatos, cored and cut into 3/4-inch dice (about 2 cups)
2 avocados (14 ounces), peeled, seeded and cut into 1/2-inch dice (about 2 cups)
6 tablespoons finely chopped red onions
2 tablespoons chopped fresh parsley leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 (6-ounce) salmon fillets with the skin
1 tablespoon olive oil
1/2 teaspoon Emeril’s Essence
Grilled Asparagus with Garlic, recipe follows
4 sprigs fresh baby parsley

Bring a medium saucepan of water to a boil. Add the corn and simmer until tender, about 4 minutes. Drain.

When cool enough to handle, cut the kernels from the ear and place in a medium bowl. To the corn, add the tomatoes, avocados, onions, parsley, olive oil, lemon juice, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to combine and set aside.

Preheat the grill to medium-high heat.

Lightly brush the fillets with the olive oil and season each on the flesh side with 1/8 teaspoon of the Essence, and 1/4 teaspoon of the remaining salt, and pinch of the remaining white pepper.

Add salmon to the grill, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the salmon is opaque and medium-rare, about 4 minutes, depending upon the thickness of the fillets.

To serve, lay the asparagus fillets down the center of 4 large plates and place the fillets on the asparagus.

Spoon the relish over the fish, garnish each plate with a sprig of parsley,
and serve immediately.

Posted by: bruce turrie | August 31, 2015



1/2 cup milk (whole, 2%, or skim)
1/2 cup fine breadcrumbs
1 large egg
1 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmesan cheese
1/4 cup finely minced Italian parsley
1 pound ground meat such as beef, pork, turkey, chicken, or veal, or a mix
1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion
1 clove garlic, finely minced


  1. Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
  2. Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
  3. Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
    Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
  4. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.
  5. To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.

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