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If you have a question for Doctor John, send an email to moc.oohay@nevarkeerc

November 3, 2010

Here we are in November again, just a couple of weeks away from turkey time. All of you should know by now how to cook a turkey. You can bake it, smoke it or fry it. My favorite is still the old fashion baked in the oven bird.

I have written volumes on the care and cooking of the pavo. You can read my article Thansgiving Dinner Checklist for points to everything.

There is just one thing I want to expound on. That is the turkey frying operation. You really, really need to know what you are doing when frying a turkey or other large object in a couple of gallons of boiling oil. It is dangerous. The thing can catch fire in a minute. Safety precautions you want to observe are: No kids or pets within twenty feet of the thing when it is working or until the oil cools down to room temperature, keep it off wood decks, have a good fire extinguisher nearby and know how to operate it.

The doctor really does not like to treat burns. That being said, let's see what is cooking.

Bbarb wants my meatloaf recipe.
Bbarb: I really don't have a meatloaf recipe. I just take some hamburger and put stuff in it and cook it..However, I have put down a couple of guidelines that will get you well on your way to being the meatloaf king of the neighborhood.

Raven's Idea of Meatloaf

  • 2-pounds lean ground beef
  • 1 /2- cup fine chopped onion
  • 1 /2- cup fine chopped bell pepper
  • 3 /4- cup fine cracker crumbs
  • 1- beaten egg (optional)
  • 1- small can tomato sauce
  • Salt and pepper to taste.
Mix the above very well in a large bowl. Form into a loaf and put in pan large enough that it won't boil over when the juice comes out. Top with onion and bell pepper rings.

Bake in 350° oven until internal temperature is 150°. (If you don't have a meat thermometer, get one). A few minutes before the loaf is done, drizzle some tomato sauce over the top.. Let it sit a few minutes and pour off the grease and juice. Serve..

Mexican Meatloaf

  • 2- pounds lean ground beef
  • 1 /2 cup fine dice onion
  • 3-4- cloves of garlic minced
  • 3-4 tablespoons chili powder
  • 1-2- teaspoons ground cumin
  • Chopped hot peppers (Optional)
  • 3 /4- cup fine cracker crumbs
  • 1- small can, tomato sauce
Mix it all up and cook as above. If the top starts getting too brown put a piece of foil over it. When it's done and you have the juice poured off, put some of your favorite cheese on top. Stick it in the oven just long enough for the cheese to melt..
V.wrote: We still have a lot of tomatoes. We want to use them before the frost gets them, do have a recipe for tomato preserves?
Hi V.: Here's a German style tomato preserve recipe I think you will like:

German style preserves tomato

  • 5 cups peeled and quartered tomatoes
  • 5 cups sugar
  • 1 lemon, sliced thinly and seeded
  • Dash cinnamon
  • 1 to 2 tablespoons butter
Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot and bring to slow boil over medium-high heat, stirring occasionally. When foam rises to surface, add butter and continue stirring and simmering until preserves thicken, about 45 minutes. (To test, stick a fork into preserves. When preserves cling to tines of fork, it should be thick enough to can.)

Pour preserves into sterilized jars, seal and process in hot water bath for 15 minutes. Makes 6 half-pints.

Kimberly wrote: Is there a purpose for grill marks, or are they purely for appearance?
Hi Kim: The grill marks are ninety-nine percent decoration. There may be just a tiny bit of flavor from the charring. We all know pretty food tastes better than drab food. I like the looks of the grill marks.
Dr. John.
Barry wrote: I grew up in Texas but have not cooked goat for way too many years. I now have one in the freezer and would like to slow cook this Texas delight for my friends for super bowl but need some directions on how, time, etc. I have a New Braunfels smoker and use a propane setup in the firebox to keep the temperature at the desired setting. I have mesquite, apple, etc. available for the smoking flavor. Help would be appreciated.
Hi Barry: Check out my column with wild game recipes. Use that mop/baste for your goat. The best goat I ever had was made like pulled pork. It was grilled until done, then wrapped in foil and steamed a couple of hours until the meat was falling off the bone. Then the cooker removed all the meat from the bones and served it that way, kinda shredded. If you try this, you might mix some of your favorite sauce in with the meat after it's shredded. You'll have to cut the critter into portions that you can handle. I wouldn't try wrapping a whole goat. I hope this helps.
Dr. John.
JANE wrote: Hi, Do you have any suggestions for chili that is too spicy? I have tried adding more tomato sauce but its too hot still.
Hey Jane: I hate it when that happens. Sugar will take out some of the heat but that will make the chili taste funny. You might try heating the chili and adding some instant mashed potato flakes and cooking them in. Here's something you might do with the chili: Mix about a cup of the chili with a can of refried beans and about a quarter pound of Velveeta cheese. Heat it until the cheese is melted. Call it your Super Bowl Spicy Dip. The guys will eat anything.

[Editor: See Dr. John's article Stop The Presses: It's Gotta Be Chili]

If you have a question for Doctor John, send an email to moc.oohay@nevarkeerc
end article

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