November 23, 2023

Turkey Jook

Posted by HI Cookery under 11 November | Tags: , , , , , , , |
Leave a Comment 

Turkey Jook

November: Thanksgiving 

We are grateful for the grub we are able to have spread out on our table, which is more than enough for just the two of us. We buy the smallest, cheapest whole frozen turkey at the store and cook it, along with several sides and a couple of pies (pumpkin and another fruit flavor). Then we can rest for a few days and not cook because we have tons of leftovers.

While Highlander has turkey sandwiches, it is jook that Islander grew up eating in Hawaii. Her Mommy would make an Asian-style congee/rice porridge using up leftover Thanksgiving turkey or huli huli (rotisserie) chicken. Jook is similar to Filipino arroz caldo. It is heartwarming and filling, especially when the days are getting cooler in the Northern hemisphere.

To God, mahalo for our meals or more! And to our blog readers, thanks for supporting our website. Happy Thanksgiving!

Recipe 

(Inspired by Mommy)

Ingredients

  • 1-2 cups leftover turkey (or rotisserie chicken), chopped
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup onion, chopped
  • 7-8 cups of chicken broth
  • 1 tablespoon fish sauce (optional)
  • 1 2-inch piece of ginger, peeled and sliced
  • 1 ½ cups rice, uncooked, rinsed and drained
  • Salt and white pepper to taste
  • Sliced calamansi or lime wedges

Directions

In a large pot, heat the oil. Saute the garlic and onions until fragrant and golden brown.

Pour in the chicken broth and fish sauce (if using). Add the ginger and chicken. Bring to a boil.

Stir in the rice. Turn down the heat to medium low, cover the pot and simmer for 20-30 minutes or until the rice is soft and cooked, stirring occasionally. The consistency should be thick like a porridge. Add a little more water or chicken broth if a thinner consistency is desired. Season with salt and white pepper to taste. Ladle into bowls. Serve hot with a squeeze of calamansi or lime.

 

November 25, 2021

Roasted Turkey Tails

Posted by HI Cookery under 11 November | Tags: , , , , , |
[4] Comments 

Roasted Turkey Tails

November: Thanksgiving

What foods may be frowned upon in one culture may be a favorite in another! Such is the case of roasted turkey tails. The fatty butts of the big birds were once considered an undesirable part for most Americans who discarded it on Thanksgiving. Not wanting to waste the tails, turkey food companies shipped the “pope’s nose” (also known as “parson’s nose” or “sultan’s nose”) to other countries as a way to make some easy profit. Turkey tails have become a cheap delicacy in places like Ghana and Samoa. Because they are unhealthy, governments have tried but failed to ban the import of turkey tails.

Turkey tails are popular in Hawaii, too! Islander’s cousin, Roxanne, married a Samoan, Billy T. and they serve several roasted tails along with a traditional turkey on Thanksgiving. Some of her relatives also eat their turkey with ketchup in lieu of gravy (see Notes)! Remember, what tastes may be frowned upon by one person may be a favorite of another!

Try indulging in these tasty roasted turkey tails at least once on Thanksgiving! Happy Turkey (Tails) Day!

Recipe

(Adapted from Polynesia.com)

Ingredients

  • Turkey tails, raw and not smoked
  • Salt and pepper to taste
  • Onion powder to taste
  • Garlic powder to taste
  • Mixture of chopped herbs (rosemary, sage, etc.), optional (we leave them out)

Directions

Wash the turkey tails and pat dry with paper towels. Use tweezers to pull off any visible quill ends of the feathers. Season with salt, pepper, onion powder and garlic powder. Sprinkle with chopped herbs (optional). Place turkey tails on a rack over a foil-lined baking pan. Bake in a preheated oven at 400 degrees F for about an hour. Remove from the oven and let rest for 10 minutes. Transfer to a plate and serve with gravy or ketchup.

Notes

 

March 30, 2013

Creole Turkey Neck and Cabbage Soup

Posted by HI Cookery under 03 March | Tags: , , , , , , |
Leave a Comment 

Creole Turkey Neck

and Cabbage Soup

https://lh6.googleusercontent.com/-TDZN_aM68rY/ULkrRwBNisI/AAAAAAAAEug/VnfOwKq7dgQ/s800/turkeyneckcabbbagesoup.jpg

March 30: National Turkey Neck Soup Day

Highlander sometimes eats turkey giblet gravy and Islander gobble-gobbles up the oven-roasted tail at Thanksgiving meals. We enjoy our leftovers and try not to waste any of the turkey meat. But we rarely save other turkey parts, such as the neck, because they do not look or sound too appetizing to cook. Yet we decided to try making a Southern soul food-style dish, Creole turkey neck and cabbage soup, in observance of National Turkey Neck Soup Day. Islander did not like it at all and practically gagged at the “aroma” of the boiled neck pieces (a foul-smelling fowl?). The cabbage, along with the spicy seasonings, did tone down the odor a bit. Highlander agreed that it was not worth the effort and few ingredients of making it again since it took a few hours to prepare this dish in our kitchen. However, for those who are more adventurous with their appetites and cooking experiments are welcome to try the recipe below.

Recipe

(Adapted from Live Strong)

Ingredients

  • 1 turkey neck
  • 1 head cabbage
  • ¼ cup sugar
  • Creole seasoning to taste
  • 1 cup chicken broth
  • 1 cup water
  • hot sauce (optional)

Directions

Cut off the bottom core of the cabbage. Halve it and rinse well. Slice into strips and drain in a colander.

https://lh3.googleusercontent.com/-pMvTsz5oF_A/ULkrRwA6BNI/AAAAAAAAEuk/o3Noyo6_elg/s800/turkeynecksteps1.jpg

Cut the turkey neck into three or four pieces. Place in a pot and pour enough water over the pieces. Cover the pot with a tight-fitting lid. Bring to a boil then simmer for 30 minutes. Remove the neck pieces and skim the debri out of the liquid. Add the sugar.

https://lh4.googleusercontent.com/-QkeMVrbie_8/ULkrSGZuclI/AAAAAAAAEuo/pfH9ph6NtBw/s800/turkeynecksteps2.jpg

Stir in the Creole seasoning. Return the neck pieces in the liquid. Boil on medium low heat for another hour. Remove the neck pieces again and strain the liquid. Put the neck pieces back in the pot, then add the cabbage strips and strained liquid.

https://lh6.googleusercontent.com/-7NEqEwWXSAE/ULkrSiqyJVI/AAAAAAAAEu8/mOblWkiaX4o/s800/turkeynecksteps3.jpg

Pour in the chicken broth and water. Bring to a boil, then reduce the heat to low. Cover with a lid and let the cabbage cook for about 30 minutes or until wilted. Turn up the heat to medium and cook for another 45 minutes to reduce the liquid. Adjust the taste with Creole seasoning. Stir gently. Ladle the cabbage strips and liquid into soup bowls. Top with a turkey neck piece. Serve with a splash of hot sauce.

https://lh3.googleusercontent.com/-xkEREcy3K6Q/ULkrTGVprcI/AAAAAAAAEu4/1Zr7VA_pudk/s800/turkeynecksteps4.jpg

Notes

  • Turkey neck is a tough meat so it needs to be cooked for a long time to become tender.
  • Smoked turkey neck, if available, would lend a more unique flavor to this recipe.
  • Although Thanksgiving is many months away, try our traditional turkey recipe (simple oven-roasted method). Or prepare our popular Oreo turkey cookies.
 

Next Page »