Cooking Grid

Cuban Stuffed Turkey – Caja China Cooking Recipe

Having been a connoisseur of outstanding barbecue for some time now, I must say that the Caja China Roasting Box is the most unique, time saving, and delicious method of roasting I have ever come across. The uniqueness of the product, however, causes many new owners to struggle with just how and what to cook in their new Caja China style roasters. Have no fear. Over the years I have accumulated hundreds of great Caja China recipes, and the purpose of this article is to share a personal favorite with all of you.

The recipe is for “Cuban Stuffed Turkey.” Here’s what you’ll need: 3 12-14 lb. turkeys; 24 tbsp unsalted butter, fresh ground pepper and salt. The ingredients for the marinade are: 3 garlic heads, peeled; 3 C sour orange juice; 3 tsp black pepper; 4 ½ tsp ground cumin, 6 tsp dried oregano, 3 tbs salt.

To begin this roaster box recipe, you want to begin by carefully separating the skin from the turkey and seasoning the turkey cavity with salt and pepper. Mash the garlic and salt in a mortar to make a paste. Add pepper, cumin, oregano, and all of the lime juice or sour orange juice and puree. Then add 3 tbs marinade to the main cavity and 1 tbsp to the neck cavity. Put the rest under the skin, working over a pan to catch any runoff. The turkey should be marinated overnight, turning multiple times if possible. Cut the butter into thin slices, placing half under the skin and melting the rest. Now, place turkeys on your La Caja China style Roast Box, breast side down. Brush the skin with some melted butter, and pour rest of butter and marinade over the turkeys. Tent foil loosely over each turkey. Cover your “caja asadora” with the ash pan and charcoal grid. Add 20 lbs. of charcoal and light. Once lit (about 20 minutes) spread the charcoal evenly over the grid on your Caja China pig roaster. Cooking time starts now. After an hour, add 10 lbs. of charcoal to your Cuban Caja China. After about 1 ½ hours, open the Chinese pig roast box and baste the bird with the stock inside the pan to ensure the right tenderness. After one more hour (the third), add 10 more lbs. of charcoal. Continue cooking the turkey until reaching the desired temperature of 175 f. Allow 30 minutes before carving and serving.

About the Author

Mat Masters is the President and CEO of Latin Touch, Inc.  a Miami, Fl based business that is one of the leading online retailers of consumer products with a Hispanic flavor.  His background includes a decade of experience in marketing and distribution. More information about his products offerings including la caja china, whole pig roaster, Domino Tables, and electric pressure cooker, etc can be viewed at http://www.shoplatintouch.com

I need help trying to figure out how much polenta to use.?

I need to know about how much 1/3 cup of quick cooking polenta will turn out to be after it is cooked. I can’t find the quick cooking polenta, so I will be making my own, but I’m confused about how much of the fresh polenta I should use. It has to be fairly precise because I’m using it in a cake, not just slopping it on a plate as a side dish.

This is an educated guess, just that.
Quick cooking polenta increases about half as much as regular.
I figure that 1/3 cup quick would make 1/2 cup when cooked.
1/4 cup regular makes @ 1/2 cup cooked

Go with 1/4 cup

Cooking: Post Oak Grill’s PAN SEARED CHIPOTLE HONEY GLAZED SALMON

 

Lebanese Cooking

Lebanese Cooking – Lebanese Garlic Lemon Chicken

Here is a delicious chicken recipe that comes from Lebanon. This, easy to make, chicken recipe does not rely upon complicated ingredients and techniques. The only trick to give you a tasty dinner that your family will enjoy is the slow cooking and the special lemon and garlic marinade.

Ingredients:

For the Chicken

4 Skin-on, boneless chicken breasts

2 Fresh Lemons completely juiced

6 cloves garlic

1 tsp Salt

1 tsp Pepper

1 tsp Basil

1/4 tsp Cayenne Pepper

6 large potatoes cut into 1/4 inch thick slices

For the ‘thoom’ marinade (Arabic for garlic)

4 cloves of garlic

1/2 cup olive oil

1/4 cup lemon juice

1/4 tsp salt

a dash of cayenne.

Directions:

Blend the lemon juice, basil, garlic, salt, pepper, and cayenne pepper to make the marinade.

Place the chicken breasts in a deep pan or bowl and pour the marinade over it making sure that all of the chicken is covered. Put a lid or cover on the container and let it sit in the refrigerator over night. In the morning turn the chicken over or move the breasts around. Let the chicken marinate for approximately 4 more hours.

Preheat your oven to 375 degrees F (190 degrees celsius). Drain the liquid (but do not discard it) from the chicken and bake it in the preheated oven for 15 minutes. This is not to cook the chicken but only to brown it.

Next pour the marinade back over the browned chicken and cover the pan tightly with aluminum foil (Be careful not to burn your fingers!). Put the chicken and marinade back into the oven and reduce the heat to 250 degrees F (120 degrees celsius).

Baste the chicken with the marinade sauce every hour for three hours. After 4 hours add the potato slices to the pan and baste the chicken and potatoes well. Recover with the aluminum foil and bake for one more hour.

At this point you may blend all of the ingredient listed for the thoom. This will be used as a condiment for the chicken and potatoes.

Traditionally, this Lebanese Garlic Lemon Chicken is served with warm pita bread.

About the Author

For more recipes you can use at home or publish on your own website, ezine, newsletter or blog visit Good Cook main course recipes – http://www.goodcookrecipes.com and many other categories of recipes. Also, be sure to check out the Chicken Recipe Collection for delicious chicken recipes.

 

Argentinian Food….

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