For Christmas dinner, we had a very special and unusual dinner. From the Blue Star Restaurant, here in the Springs, I had ordered a turducken. It is a specialty Cajun dish with de-boned turkey stuffed with boneless chicken, encasing a duck breast filet. It is stuffed with sage bread and Andouille stuffing, seasoned on the outside with Cajun spices. Yum!
While it was roasting, I steamed some green beans in the microwave and then sauteed them with garlic and ginger. We also had some boiled, sliced potatoes that were then drained and coated with some carmel (1/2 C sugar - cooked for 6-8 minutes, then salted & 1/2 C cream added): voila! Carmelized Potatoes. The addition of Murray River Flake Salt at the end, allowed the salt to stand on the carmel on the tops of the potatoes.
I have just finished reading Diane Mott Davidson's Sweet Revenge and so at the moment I have her Chicken Divine resting after coming out of the oven. (It's marinated overnite in a mixture of buttermilk, sugar & salt to tenderize it.) It smells . . . divine and is a lovely toasty brown.
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