Difference between revisions of "Thanksgiving"

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(Created page with 'It's a pot luck! Please RSVP by mentioning on this page what you're going to bring. Dinner served at 2:00PM. ==David Hinkle== I'm bringing the turkey. * Confit de Turquie:...')
 
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* Sous vide Turquie: Turkey breast slow cooked Sous Vide at 140F.  Extremely moist, tender and deliciousness without a hint of "dryness"
 
* Sous vide Turquie: Turkey breast slow cooked Sous Vide at 140F.  Extremely moist, tender and deliciousness without a hint of "dryness"
 
* Turquie Lardon Salade: A delightful spinach salad served with crispy pan seared strips of fatty turkey (Like bacon), tomatoes, hard boiled eggs and croutons in a blue cheese dressing
 
* Turquie Lardon Salade: A delightful spinach salad served with crispy pan seared strips of fatty turkey (Like bacon), tomatoes, hard boiled eggs and croutons in a blue cheese dressing
 +
==Franco Bernall==
 +
Stuffing

Revision as of 14:59, 11 November 2010

It's a pot luck! Please RSVP by mentioning on this page what you're going to bring. Dinner served at 2:00PM.

David Hinkle

I'm bringing the turkey.

  • Confit de Turquie: Turkey legs slow cooked in olive oil for 12 hours at 160F and then pan seared.
  • Sous vide Turquie: Turkey breast slow cooked Sous Vide at 140F. Extremely moist, tender and deliciousness without a hint of "dryness"
  • Turquie Lardon Salade: A delightful spinach salad served with crispy pan seared strips of fatty turkey (Like bacon), tomatoes, hard boiled eggs and croutons in a blue cheese dressing

Franco Bernall

Stuffing