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Brined, Bourbon-Glazed, Spice-Rubbed Turkey Is Deliciously Juicy
Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly — the magazine's recipe grills a turkey breast and I roasted a whole turkey — but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful.
Yummy Links: From Stephanie's Book to Elaine's Salad
- Top Chef winner Stephanie Izard has landed a book deal. — Eat Me Daily
- A recap of what the Internet food world is saying about Top Chef Masters. — Eater
- Francis Mallmann, famed Argentine grill master, shares his tips for grilling.
Noteworthy Nibbles — May 26-June 2, 2009
If you didn't get your fill of celebrations and libations over Memorial Day weekend, there's plenty more going on, from craft beer tastings to Champagne parties. What will you be attending this week? Feel free to share any other events you're looking forward to below!
Happy Hour: Revolver
On paper — specifically, the menu at San Francisco speakeasy Bourbon and Branch — the combination of bourbon, orange bitters, and coffee liqueur sounds a bit strange. But one sip and it all makes sense. I suggest you broaden your understanding and do the same.
Noteworthy Nibbles — May 5-12, 2009
Many of you are gearing up for Mother's Day, but if you've got some time to spare, there are plenty of enjoyable events worth checking out. There are two national events to note: You can celebrate American Craft Beer Week (find out what is happening in your neck of the woods) and on Saturday, help fight hunger at the Stamp Out Hunger Food Drive.
Here at Yum, we're all over the specials going on during Sexy Dishes Week and the new cocktails being showcased at SF Cocktail Week.
Happy Hour: Lemon Mint Julep
Sometime last week, I came to the realization that I've never had a mint julep. I decided immediately to mix up a round of cocktails. To be authentic, I wanted to serve the icy drink in silver mint julep glasses.
Happy Hour: Old-Fashioned Cocktail
Until I read Imbibe by David Wondrich, a wonderfully nerdy book about the history of boozin', I thought an old-fashioned was bourbon served over ice, sugar, bitters, and a muddle of oranges and maraschino cherries. But turns out, that fruit-laden recipe is pretty much the antithesis of what an old-fashioned cocktail was intended to be. When bartenders first started serving cocktails, they were ridiculously simple: some type of spirit (usually bourbon or gin), gum syrup, bitters, and a shaving of nutmeg.
Come Party With Me: Foodie Thanksgiving — Drinks
At Thanksgiving, impress your foodie friends with a sophisticated cocktail. A blend of sweet and dry vermouths and bourbon, the perfect turkey is a seasonal variation of the classic Manhattan. The potent flavor of the whiskey will pair nicely with the rich appetizers.
Happy Hour: Blanton's Single Barrel Bourbon
Though I enjoy the occasional Manhattan, I'm not usually a drinker of straight bourbon. Like scotch, the Kentucky libation always seemed more like a sippin' drink for old dudes. But lately, I've been acquainting myself with these potent brown liquors, and I have to say that neither scotch nor bourbon is anything to be afraid of.
Happy Hour: Briar Patch
On a recent flight, I found myself flipping through the pages of the recent Gourmet magazine, when a bourbon-based drink called Briar Patch caught my eye. I tried my best to wish myself into the photograph, but that didn't happen, so I ended up just wishing I had one instead. I thought that perhaps it was the three screaming children on the flight that made me wish that, however once I landed I still craved the chile-blackberry bourbon mixture.
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