Showing posts with label poultry. Show all posts
Showing posts with label poultry. Show all posts

The Secret to Crispy-Skinned Roast Turkey with Videos by author Cleo Coyle

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This herb-butter recipe makes one beautiful bird with crispy, golden brown skin and meat that's full of flavor. The secret to the skin is butter--oil alone won't do it. And the key to flavoring the meat is placing the herb butter in the pocket beneath the turkey skin and right next to the breast meat. 

When you apply herbs and seasonings only on top of the skin, the skin is flavored but not so much the meat underneath. This method allows the herbs and seasonings to penetrate the meat--and the butter helps to keep the meat moist, as well. 

If you've never done this, it's a technique worth learning because the flavor it imparts is wonderful!

May you too cook with love and eat with joy...

~ Cleo Coyle, author of 
The Coffeehouse Mysteries

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Supernatural Sticky Wings from Cleo Coyle's Roast Mortem

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Roast Mortem 
and its recipes by
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Wings are good eats. I grew up on my Aunt Mary's broiled chicken wings, so they bring back good memories, too.

Over the last few years, Korean-style sticky wings have become a popular treat here in New York City. These wings, which are described as "Korean pub food," are lip-smackin' good, whether they're eaten in a pub, in one of the Korean wing shops around town, or on a Central Park bench.

My husband and I have enjoyed these wings so much that we put a knockoff recipe for UFC soy-garlic wings in our 9th culinary mystery Roast Mortem (a murder mystery involving New York's Bravest--its firefighters). 

Today I have a completely different wing recipe for you, but one that's just as transcendentally delicious. Maple syrup is the star ingredient in this sticky wing recipe. The process begins with a flavor bath--a sweet and savory marinade. During the cooking, the wings are glazed with a combination of maple, honey, lemon, ginger, and an ingredient that really pulls it all together: cumin. This ancient spice is often used in Mediterranean, Middle-Eastern, and Asian cooking. Here it deepens the glaze flavor, adding an earthy, nutty, ever-so-slightly mustard-like dimension that sends these sticky wings right out of this world...