1 gallon water for boiling
2 1/2 cups coarse kosher salt
1 1/2 cups brown sugar
37 peppercorns
2 red onions, halved
2 heads garlic, halved along cloves
3 bay leaves
2 tablespoons fresh ginger
1 cinnamon stick
1 gallon ice water

Dissolve salt and sugar in boiling water. Add everything else and simmer on
low for one hour. Add ice water and chill to 40 degrees.

To cut down on cooling time, I make a concentrated brine then add an equal
amount of ice water.

Making the brine will take about an hour and a half, and turkey cooking times will vary. Rule of thumb for brining is one hour per pound, then thoroughly rinse bird inside and out.

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1 chicken, cut into serving pieces, breasts halved
1 1/2 cups red wine
1 cup chicken stock
1/2 lb. chopped mushrooms
1 onion, chopped
4 strips bacon, chopped
3 cloves garlic, chopped
some flour
salt and pepper to taste

Render the bacon until almost done and remove from pan. Season and flour
the chicken, then brown in the bacon fat. Bring the bacon back into play
and add onions and garlic and cook until translucent. Add mushrooms, cook
for two minutes then add wine and stock. Cover and cook about 25 minutes,
turning chicken once. This is called the fricassee method. Remove lid and
chicken, and gently simmer the liquid to thicken. This is good with rice,
potatoes, whatever. So there you have it. One pan... probably a knife and
cutting board. Maybe a fork. Enjoy!

The most economical way to buy chicken will always be whole. Americans tend to think
they have a preference for white meat. Advertisers boasting "all white meat
chicken" have somehow made the rest of the bird sub par. On a global scale,
this country is in the minority. The rest of the chicken (and the world) is
much more flavorful. Due mostly to bone proximity and fat content, the dark
meat boasts the real flavor of chicken. I bought a chicken for $4.50 last
week and it even came with two breasts. See how much breast you can get for
that price.

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6 duck breasts, sliced into stir fry sized pieces
1 tablespoon fresh chopped ginger
1/2 cup chopped green onions
1 cup sliced red bell pepper
1 cup rice vinegar
1/2 cup soy sauce
1/4 cup apricot jam
wasabi (to taste)
fresh mango, cubed
1-2 limes, squeezed

Begin stir-frying the duck breast pieces. Add the rice vinegar and soy sauce. Continue stirring. Add the vegetables, ginger, lime juice and jam. Continue to stir briskly. Add the wasabi. When the duck is about done, pull the duck pieces out, and lay on a bed of rice (if so desired--also good on noodles!). Add the rest of the stir-fry, drizzling the sauce over the meat and rice. Garnish with fresh mango pieces.

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Meat mixture:
1 lb. ground turkey
1/2 onion, chopped
1 red pepper, chopped
seasoning salt
garlic salt
4-5 shakes worchestershire sauce
1/2 cup sour cream
1 cup Ritz crackers
Topping:
1 can cream of mushroom soup
1 cup milk
1 1/2 cups shredded cheese
1/2 cup green onions chopped

Mix meat mixture all together. Put In loaf pan and bake at 350 for about 1 hour.
Topping: mix cream of mushroom and milk and add cheese. Bring to a boil.

Rest the meatloaf for 10-15 minutes, then remove from pan and place on serving dish. Pour cheesy topping over the top and sprinkle with the green onions. This sauce is optional and may be served on the side as some people prefer just ketchup.

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4-6 Duck breasts
Soy Vay Veri Veri Teriyaki
Flower 2 cups
Extra Virgin Olive Oil
Garlic Salt
Pepper

Tenderize and cube the duck breasts 1"x1"
Put into 1gallon zip lock bag cover with Soy Vay
Let marinate in refrigerator for 3-4 hrs
In another gallon zip lock add 2 cups flower Tbl spoon garlic salt and tea spoon pepper
Add duck breasts 10-12 pieces at a time and shake
Place duck cubes in pan with hot olive oil brown on all sides (about 2 min per side)

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