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Blog HOME : Archives

Archive for the 'Uncategorized' Category

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Morimoto Maui at the Andaz

Saturday, April 4th, 2015

Posted in Restaurants, Uncategorized | No Comments »

Merry Porchetta

Wednesday, December 25th, 2013

The porchetta is now rolled and tied. Into the oven at 200 degrees for 10 hours.

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Porchetta is Stuffed

Wednesday, December 25th, 2013

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Porchetta is stuffed with a stuffing made of rosemary, sage, thyme, onions, garlic, bread crumbs and vin santo infused raisins. The stuffing is topped with slices if mortadella.

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Prepping the pork belly for the porchetta

Wednesday, December 25th, 2013

I butterflied the pork pork belly. Now I rubbed in some salt, pepper, and vin santo.

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Posted in Uncategorized | 1 Comment »

Porchetta

Tuesday, December 24th, 2013

Prepping brine for the pork belly that will be used for Porchetta.

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Posted in Uncategorized | No Comments »

Turducken Stock

Thursday, November 28th, 2013

The bones of a turkey, duck and chicken and 12 quarts if water. Throw in some onions, celery and some aromatics for 5 to 6 hours over high heat. This should make a tasty gravy.

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Turducken in the Oven

Thursday, November 28th, 2013

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The turducken is now in the oven at 280 degrees for 7 hours.

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Turducken

Thursday, November 28th, 2013

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We start with a chicken folding it up around the cornbread stuffing and then threading it closed with a metal skewer. Then we wrap the duck around the chicken and again thread it close with a metal skewer. And finally we wrap the turkey around the duck wrapped chicken and thread it closed. Once completed you flip the turducken over and it looks like a plump turkey ready for the oven.

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Turducken all layered out

Thursday, November 28th, 2013

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Here is the turducken layered out

The three birds have been deboned and have been stacked on top of each and layered in between with cornbread stuffing.

Posted in Uncategorized | No Comments »

Turducken Cast – chicken, duck and turkey.

Thursday, November 28th, 2013

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Posted in Uncategorized | No Comments »

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