Made the "Judy Bird" this afternoon: a dry-brined recipe from Judy Rogers of the Zuni Cafe in SF. I shouldn't say I made the bird, just started the process of brining and will cook it on Thursday (all 18 pounds). It came out beautifully last year so I'm looking forward to my second time around.
And I tried something new today - I prepared gravlax. I've always wanted to make things like cured meats, and gravlax is basically cured salmon. I rubbed equal amounts of sugar and salt into some nice salmon fillets, covered them in dill, wrapped them in plastic wrap, and put them in the fridge where they'll sit quietly for the next 3 days, upon which they'll turn into something resembling smoked salmon without the smoking. A classic Scandinavian or North Baltic dish, which I'll be serving prior to my family's Thanksgiving feast in Florida. :)
Happy Thanksgiving to all of you Americans, wherever you are!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment