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