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Essential Thanksgiving Survival Guide 2013

IMG_2105The idea behind this Thanksgiving survival guide is not intended to help you survive your in-laws or your unwanted visitors but to guide you with safety tips for  an stress-free thanksgiving dinner to remember for years to come.

Thanksgiving holiday is about abundance, but with 30% price increased in groceries this year, a lot of Americans will have to become creative in the kitchen. Potluck can be a great idea to reduce cost  for this feast, but don’t you fret over small details and look at the big picture! Even if it’s your first time cooking a thanksgiving dinner, there are ways to make a healthy and delicious thanksgiving dinner without breaking your wallet.

Here’s some very successful tips for a smooth thanksgiving dinner:

  • Plan ahead
  • Designed a menu and guest list
  •  Have a shopping list ready at least 4 days before thanksgiving
  • Give yourself enough time to shop around for the cheapest turkey/ingredients
  • Clean the fridge and make space for all the stuff you’ll need to refrigerate (cranberry sauce, pies and breads)
  • Get your turkey at least 3 days before the thanksgiving dinner to properly thaw it out
  • A frozen turkey will be cheaper than a fresh or free-range one
  • You’ll also need a meat thermometer to gauge when the turkey is fully cooked
  • The safest way to thaw a turkey is in the refrigerator (24 hrs per every 5 pound of turkey)
  • Never defrost a turkey at room temperature since bacteria breed and multiply at room temperature
  • Follow your turkey cooking instructions
  • Cook your stuffing outside the bird to avoid cross-contamination

Approximate Roasting Times for un-stuffed Turkey

Roasted at 325° F oven temperature:

  • 6 to 8 lbs. — 2 to 2¾ hrs
  • 8 to 12 lbs. — 2¾ to 3 hrs
  • 12 to 14 lbs. — 3 to 3¾ hrs
  • 14 to 18 lbs. — 3¾ to 4¼ hrs
  • 18 to 20 lbs. — 4¼ to 4½ hrs
  • 20 to 24 lbs. — 4½ to 5 hrs

How can I confirm when my turkey is  done?

The safest way is when the thermometer reaches 180 degrees F  in the thickest part of the thigh.  Most turkey now come with a pop-up thermometer that will let you know when is ready. In addition, make sure to follow the roasting time whether your bird is stuffed or un-stuffed and confirm temperature with thermometer. You’ll also need a sharp knife to carve it.

Let’s talk about Brining:

 For a juicy tender Turkey, I’ll recommend brining also known as salting. Brining is a marinate where you completely submerge your bird in salted water and other spices of your choice such as garlic, lime, anise star, bay leave etc. for over 24 hours depending on the size and weight of the turkey. Salted water changes the structure of the muscles tissue in the meat allowing it to swell and better absorb flavors. The basic brining ratio is 1 cup of salt per gallon of water. Brining can be easily done in a cooler if you don’t have a big enough container. Your container or cooler does not fit in the fridge? just remember to add ice in a sealed plastic bag to keep it cold during the minimum 24 brining process. Now it’s time to decide how will you cook your bird:

Oven Roast or Deep-fried? The traditional easiest way to cook a turkey is oven-roast, but if you decide to deep-fried your bird, make sure to do it outdoors to avoid fire. Deep-frying a turkey can be a very dangerous endeavor if you are new to this process, use caution!

Side dishes

You can make delicious and healthy side dishes to compliment your turkey. A good rules of thumb to follow is; dark  vegetables over white ones. for instance if you’re making a potato  dish try to use Purple or red instead of white potato. Another thing to keep in mind is try making your own  sauces and pies from fresh fruits and vegetables instead of cans or already made ones which the main ingredient is sugar, in addition to a host of other unhealthy chemicals to preserve it and keep it fresh.

For more thanksgiving tips, ideas and free recipes for the holidays, subscribe to this post for up to the minute information or discover us today @ http://bit.ly/cheframon

Happy delicious and nutritious Thanksgiving to all.

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Thanksgiving Survival Guide

The idea behind this Thanksgiving survival guide is not intended to help you survive your in-laws or your unwanted visitors but to guide you with safety tips for  an stress-free thanksgiving dinner to remember for years to come.

Thanksgiving holiday is about abundance, but with 25% price increased in groceries this year, a lot of Americans will be scrambling economically or forced to potluck for this feast, but don’t you fret over small details and look at the big picture! Even if it’s your first time cooking a thanksgiving dinner, there are ways to make a healthy and delicious thanksgiving dinner without breaking your wallet.

Here’s some very successful tips for a smooth thanksgiving dinner:

  • Plan ahead
  • Designed a menu
  •  Have a shopping list ready at least 4 days before thanksgiving
  • Clean the fridge and make space for all the stuff you’ll need to refrigerate (cranberry sauce, pies and breads)
  • Get your turkey at least 3 days before the thanksgiving dinner to properly thaw it out
  • A frozen turkey will be cheaper than a fresh or free-range one
  • You’ll also need a meat thermometer to gauge when the turkey is fully cooked
  • The safest way to thaw a turkey is in the refrigerator (24 hrs per every 5 pound of turkey)
  • Never defrost a turkey at room temperature since bacteria breed and multiply at room temperature
  • Follow your turkey cooking instructions
  • Cook your stuffing outside the bird to avoid cross-contamination

Let’s talk about Brining:

 For a juicy tender Turkey, I’ll recommend brining also known as salting. Brining is a marinate where you completely submerge your bird in salted water and other spices of your choice for over 24 hours depending on the size and weight of the turkey. Salted water changes the structure of the muscles tissue in the meat allowing it to swell and better absorb flavors. The basic brining ratio is 1 cup of salt per gallon of water. Brining can be easily done in a cooler if it does not fit in your fridge, just remember to add ice in a sealed plastic bag to keep it cold. Now it’s time to decide how will you cook your bird: Oven Roast or deep-fried? The traditional easiest way to cook a turkey is oven-roast, but if you decide to deep-fried your bird, make sure to do it outdoors to avoid fire. Deep-frying a turkey can be a very dangerous endeavor if you’re new to this process, use caution!

 Approximate Roasting Times for un-stuffed Turkey

Roasted at 325° F oven temperature:

  • 6 to 8 lbs. — 2 to 2¾ hrs
  • 8 to 12 lbs. — 2¾ to 3 hrs
  • 12 to 14 lbs. — 3 to 3¾ hrs
  • 14 to 18 lbs. — 3¾ to 4¼ hrs
  • 18 to 20 lbs. — 4¼ to 4½ hrs
  • 20 to 24 lbs. — 4½ to 5 hrs

How can I confirm when my turkey is  done?

The safest way is when the thermometer reaches 180 degrees F in the thickest part of the thigh. In addition, make sure to follow the roasting time whether your bird is stuffed or unstuffed and confirm temperature with thermometer. You’ll also need a sharp knife to carve it.

Side dishes

You can make delicious and healthy side dishes to compliment your turkey. A good rules of thumb to follow is dark  vegetables over white ones. for instance if you’re making a potato  dish try to use Purple or red instead of white potato. Another thing to keep in mind is try making your own  sauces and pies from fresh fruits and vegetables instead of cans or already made which the main ingredient is sugar to preserve it.

For more thanksgiving tips, ideas and free recipes for the holidays, subscribe to this post for up to the minute information or discover us today @ http://bit.ly/cheframon

Happy delicious and nutricious Thanksgiving to all.

6 Comments

Underground Supper Club News Break

Hello foodies,

After a long 2 months  sabbatical, we’re pleased to announce that The Underground Supper Club is back to the Jersey City dining scene with a renewed  goal of bringing together all the adventurous  foodies and their curious appetite at  its new home.

The Underground Supper Club has joined forces with “Made with Love Cafe” located at 540 Jersey Ave to provide you with an evenings of culinary ingenuity every Friday and Saturday night.  Please join Celeste and myself on our communal table where you’ll be able to know the community, make new friends while enjoying a one of a kind dining experiment.

Your continue support, passion and demand for interesting foods is what keeps our creative culinary vision in full throttle and pushes our test kitchen into overdrive.

Please keep checking back often for up to the minute important announcements about your Underground Dining Alternative.

Thank you.

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Graveyard Barbecue Bash update

Hello Foodies,

Two of our guest have to cancel after paying in full for this event. Therefore 2 spots just open up for this fantastic dinner event.

For your convenience, here’s a link to purchase this 2 tickets: http://undergroundsupper.wix.com/undergroundsupper#!sing-up/cifr

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Entree Choice

Fello Foodies,

We  just would like to remind you to send-in your entree choices as soon as possible. I’d like to have all your food orders in by Tuesday if possible so we can focus on shopping and planing this tasty menu.

For your convenience here are your  entree choices Barbecue Sirloin Steak Kabobs   ( mushroom, cherry tomatoes, peppers) Served with Brazilian white rice.  Grilled Lemongrass-Chicken Lollipop (organic chicken breast, lime, coconut milk, ginger, basil) Served with Raw vegetable salad, citrus vinaigrette and Grilled plantain salsa.

Looking forward to welcoming you all to this exiting dinner event.

Thank you in advance for your cooperation.

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Fully Booked

Hello Foodies,

Graveyard Barbecue Bash is  fully booked. At this time our waiting list has been closed.

We apologized to those of you whom we weren’t able to accommodate this time and we  look forward to your reservations  for  our next month dinner event.

Thank you again for continue supporting us in changing the scheme of going out to dinner in Jersey City by setting up the bar of what a good supper club is all about.

Looking forward to personally meeting  all of you  on the date of the event.

Please arrive at 6:30 pm the date of he event to be part of the guided underground grave tour

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Graveyard Barbecue Deadline

Hello Foodies,

 The Graveyard Barbecue Dinner is officially full! Due to high demand for this dinner event we have started a waiting list.

The deadline to send in your deposit will spire tonight at midnight. If you have not made your deposit by tonight’s deadline, we won’t be able to guarantee your reservation as we have to start to accommodate our guest on the waiting list.

For your convenience here’s a link to help guide you to the necessary steps to complete your reservation and  send-in your payment:  RSVP

Seating is limited. We just reached the amount of people we can accommodate

We apologize  for any inconvenience we might have caused you.

Looking forward to meeting all on Friday August 17

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