Rudy's Creamed Corn

Cook Time: 3 to 4 hours
Ingredients
16 oz frozen sweet corn
5-6 ounces of cream cheese, cut into small squares
1/2 cup whipping cream
1/4 cup half and half
4 tbsp butter
2-3 tablespoons sugar
1/2 teaspoon black pepper
1/4 teaspoon salt 

Directions

1. Combine all ingredients in a crock pot. Cook on low for 4 hours. 

Read More

Paneer

After adding citric acid, cheese will begin to curdle

Water will separate from cheese

Pour cheese into a colander covered with a cheese cloth 

Twist cheese cloth to squeeze out excess water 

Fold cheese cloth over cheese

Flip cheese over in colander

Place a plate over the cheese

Place gallon of water on top of plate


Cheese is all done! 

Cut cheese into cubes 

PANEER

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 1 hour
Ingredients
1 gallon whole milk
1 to 1 1/2 teaspoon citric acid

Special Items Needed
Cheese Cloth
Colander with holes in the bottom

Directions

1. Pour milk in a large pot. Do not throw away milk carton. 
2. Cook over high heat until it nears to boiling. Small bubbles will start forming and the milk will start to come up to the top. Once this happens, lower the heat all the way.
3. Take 1/2 a teaspoon of the citric acid and sprinkle it evenly over the milk. Begin mixing the citric acid with the milk. Milk will begin to start curdling. 
4. The water and cheese will start to separate. At this point you can slowly bring the heat up to a medium heat. If the water and cheese are not separating, add another 1/2 teaspoon of the citric acid. Remove from heat once the water and cheese have separated. NOTE: Depending on the milk, you may need to add more or less citric acid for the water and cheese to separate. Add citric add in only 1/2 teaspoon increments. 
5. Place a colander in the sink and place the cheese cloth over it. Slowly pour cheese into the colander with the cheese cloth. 
6. Lift the colander to remove any excess water. 
7. Twist the cheese cloth to squeeze excess water out of the paneer. This will be really hot so you can sprinkle some cool water over the paneer. 
8. Untwist the cheese cloth and loosely fold the cloth over the paneer. Flip the paneer wrapped with the cheese cloth upside down in the colander. 
9. Place a glass plate on top of the paneer. Fill the empty milk carton with water and place it on top of the paneer for 40 minutes. This will allow any excess water to drip out of the paneer. If kept any longer, the paneer will turn out really dry. 
10. Once the 40 minutes are complete, unwrap the paneer from the cheese cloth and cut it into cubes. The paneer is ready to eat! 

Place the paneer into refrigerator or you can put it into the freezer to cook with later. 

Enjoy! 

Read More

Turkey - Made in a Smoker

Isn't this a beautiful looking bird?

TURKEY

Ingredients
1 Turkey (12-14 lbs)

Turkey Brine (depends on size of turkey)

1 gallon of cold water

1 cup kosher salt

1/2 cup brown sugar or sugar

2-3 rosemary sticks

1/4 cup peppercorns

3 bay leaves

3 cloves garlic

2-3 sticks of thyme

1 granny smith apple

2 stalks of celery 

1/2 cup parsley

1/2 onion

Butter Paste (amount of paste depends on size of turkey)

1-2 sticks of butter, softened

Italian Seasoning/Herb mixture seasoning

5 cloves fresh garlic, minced

3/4 tbs cracked pepper

Directions:

Brine - To be made 24 hours before you want to cook turkey

1. To create the brine, combine all ingredients in a large container. When creating the brine, be sure to use kosher salt. If you use table salt, it will cause the brine to become too salty. If you do decide to use table salt, be sure to adjust the measurement ratio from kosher salt to table salt.
2. Place the turkey (breast down) in the larger container. 
3. Be sure the turkey is completely submerged in the brine. If turkey is not completely submerged, be sure to add some more water, salt, and sugar. If you only add water to the brine mixture, it will dilute the salt content and prevent the turkey from being moist.
4. Place the turkey in the refrigerator for 24 hours.

On the day of making turkey: 

1. Fire up the smoker to 325°F. 
2. Take turkey out of brine and pat completely dry. Be sure to completely dry the turkey, this will allow you to get a nice crisp to your turkey. 
3. Fill 2 ziplock bags with ice and place they over each turkey breast for 20 minutes. This will allow your turkey breast to stay moist while it cooks in the smoker.
4. While the breasts cool, create the butter paste. 
5. Remove the bags of ice and pat the turkey dry. Apply the butter paste to the turkey. Be sure to cover the top and sides with the butter paste. 
6. Place a cooling rack on the bottom of the roasting pan. Do not let the turkey sit on the bottom of the pan. Place turkey in the roasting pan. 
7. Pour 1 to 1 1/2 cups of water in the roasting pan to keep the turkey moist throughout the smoking process.
8. Smoke turkey over indirect heat. The turkey will be cooked 1 hour per every 5 pounds. Example: If you have a 15 pound turkey, you will cook it for 3 hours. If you continuously open the smoker, it will take longer to cook. 
9. The turkey is ready to be taken off the smoker when the temperature of the turkey breast is at 160°F and the turkey thigh is at 180°F.
10. Take turkey out of smoker and cover with foil so it stays warm. Let it rest for 20 minutes. 

Read More