Deep Fried Turkey

• 6 quarts hot water
• 1 pound kosher salt
• 1 pound dark brown sugar
• 5 pounds ice
• 1 (13 to 14 lbs MAX) turkey, with giblets removed
• Approximately 4 to 4 1/2 gallons peanut oil*

Directions

1. Place the hot water, kosher salt and brown sugar into turkey fryer pot & stir until the salt and sugar dissolve completely. Add ice & stir until the mixture is cool, then add turkey making sure it is fully immersed in the brine. Cover & set in a cool dry place for 8-16 hours.

2. Remove from the brine, rinse and dry. Allow to sit at room temp for 30 min prior to cooking.

3.Heat oil in turkey fryer. Be sure to use one made for this that has a max fill line and be sure to read the directions! Bring the temp of the oil to 250 degrees F. Once the temp has reached 250, slowly lower the bird into the oil and bring the temp to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking.

Cook’s Note:

*In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.

Enjoy!

Hellzapoppin Cheese Rice

• 4 cups rice, cooked
• 4 Eggs
• 2 tablespoons minced onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon of salt
• 1 package chopped, cooked frozen spinach
• 1 pound grated sharp Cheddar
• Small pinch each of Thyme & Marjoram
• 1 cup milk
• 4 tablespoons melted butter

Directions

Beat the eggs till they’re light. The add the
milk and all the seasonings. Fold in the
cheese, spinach and rice, and pour the
whole works into a greased casserole dish.
After pouring the melted butter over it, set it
in a 375 F oven to bake for 35 minutes.

Enjoy!

Sweet and Sour Pork

• 1 pound pork (such as a pork roast, chops or loin)
• 2 tablespoon soy sauce
• 2 teaspoon minced garlic
• 1 tablespoon grated ginger root
• 1/2 teaspoon salt
• 1 tablespoon brown sugar
• 2 teaspoon ground black pepper
• 1/2 onion, diced
• 1 green bell pepper, seeded and diced
• 1 can pineapple chunks, well drained (for sauce)
• 1 tomato, cored and roughly chopped
• 1 cup sweet and sour sauce
• Peanut oil for frying (I have also used canola oil)

Sweet and Sour Sauce

• 1 cup malt vinegar
• 1 cup sugar
• 1 tablespoon plus 1 1/2 teaspoon salt
• 1/2 cup orange juice
• 1/2 cup pineapple juice
• 1/2 cup tomato paste

Sauce Directions

Combine all ingredients and whisk in a sauce pan. Heat over medium-high heat until boiling, stirring occasionally. Reduce heat and simmer 10 minutes. Let cool. Store in a glass jar, covered. DO NOT place in fridge. Will keep 6 months on shelf - make sure you use all of the salt!

Directions

Trim fat from pork and cut into cubes. Sprinkle enough soy sauce to lightly soak the meat. Add the garlic, ginger root, salt, brown sugar, and pepper. Stir to combine and marinate, refrigerated for at least an hour or overnight.
Heat a wok with about 2 tablespoons of oil over medium-high heat until a few drops of water start to sizzle. Working in thirds, fry the meat until barely pink inside. Drain on paper towels as you cook the rest of the meat (you will have to add more oil as you work). Add another tablespoon of oil to the pan and when hot, stir in the onion and fry about 3 minutes. Add the pineapple and let brown. Add the green pepper and fry about 1 minute. Return pork to pan and stir to combine. Add sauce and heat through. Add tomato and cook for about 30 seconds.
Serve over rice.

Optional Frying Method

If you like your pork crispy; drain raw, marinated pork on paper towels. Roll in corn starch, dip in beaten egg (you'll need 2 or 3) and then dredge in flour. Fry as above.

Enjoy!

Marinade

• 2/3 cup water
• 3 tablespoons soy sauce
• 3 tablespoons spicy red Bibigo Korean BBQ sauce
• 1 teaspoon hot sauce(optional)
• 1/2 cup sugar
• 2 tablespoons sesame seed oil
• 2 tablespoons Worcestershire sauce
• 2 cloves chopped garlic
• 1 tablespoon chopped ginger

Ingredients

• 2 cups cooked rice
• 1 large trimmed rib eye steak cut into strips
• 2 tablespoons sesame oil
• 1 red bell pepper chopped
• 1 small sweet onion diced
• 1 tomato chopped
• 1 teaspoon fish sauce (optional)
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 1 teaspoon warm water

Directions

Mix ingredients for marinade steak in refrigerator for 1 hour. Start rice, then chop remaining ingredients. Heat 2 tablespoons sesame oil in wok.  Simmer peppers and onions until tender. Add fish sauce, steak with marinade, chopped tomato, and water/cornstarch to mix.  Cook over medium heat until steak is almost done, then reduce to simmer until sauce thickens.

Season with soy sauce to taste. Serve over rice.

Enjoy!

Ingredients

• 1 pound ground chicken
• 1/2 sweet onion, chopped
• 5 Shitaki mushrooms, chopped
• 1 tablespoon cumin
• 1 sm can water chestnuts, chopped
• 3 tablespoon Thai style chili sauce
  (I use Kikkoman)
• 2 tablespoon soy sauce
• 1 head iceberg lettuce
• salt and pepper as needed

Directions

Saute onion and chopped mushrooms in olive oil; set aside and cook chicken in olive oil until done, about 5 minutes. Season with salt and pepper to taste. Add onion, mushroom and chopped water chestnuts. Cook 3 minutes. Then add Thai chili sauce and soy sauce. Simmer 3 minutes.

Serve inside lettuce leaves with chili sauce for extra flavor.

Enjoy!