This is a guest post from my husband, Gary. I’ve talked him into writing a column to answer any cooking questions you may have. Please feel free to leave any questions in the comments on this post or email me.
As you probably already know, Gina is my wife (better known as the CT Coupon Lady or Gina’s Kokopelli). You may also know that I have a cooking blog where I post a lot of my recipes and occasional cooking tips along with them. What you don’t know is that she has asked me to write a “column” (I’m not sure if they are still called columns in this digital age, but it gets the idea across) where you can ask me questions about recipes or cooking in general. I may not know the answer but if not, I’ll try to find one for you.
In that spirit and with Thanksgiving this week, there are four recipes that I’ve posted since I started this back in June that I think would be good to revisit and may actually help out this year. Here they are, in no particular order:
This recipe is for cooking a turkey on the rotisserie. Brining instructions are included which will GREATLY improve your turkey no matter how you cook it.
Deep Fried Turkey
If you’ve ever wanted to sample for yourself the wonderfulness (if that’s a word) of a deep fried turkey, this is how I did it. It includes a way to do it safely, which is INCREDIBLY important if you’re frying this year (thanks to Alton Brown). It also includes an easy way to make some of the best gravy you’ve ever had without having to roast your bird.
And what would Thanksgiving be without the desserts?
This is the first recipe I ever posted – and one of the first I learned to make. It’s incredibly versatile and can very easily be converted into a banana or chocolate cream pie (instructions on how are in the text towards the bottom).
Finally, one of my most popular recipes:
Better Thank Cinnabon Cinnamon Rolls
At our house, no family gathering is complete without the cinnamon rolls. The basic recipe for the dough itself was given to my mother by my grandmother so it’s been tried and true for a long time. Yes, the ones in the can are passable and the ones at Cinnabon are very good; but none of them can hold a candle to making them yourself and the smell and looks on your guests faces as you take them out of the oven and serve them.
Whatever you make, however you make it, I hope you have a great holiday and are able to spend it surrounded by friends and family (or whatever combination makes you happy!).