Does anyone else use baking soda as a meat tenderizer? I used it on some tough boar chops a few weeks ago. Cut some minute steaks tonight off a deer roast. 10 min resting with the baking soda. Washed and patted dry. Hit them with Montreal seasoning, feta, grape tomatoes, and a slice of bacon. 20 min at 400 degrees. It was awesome.
Wife had a craving Paella, so I obliged. This version has mussels which I cannot stand so I abstained.
Not that I suffered, my latest version of a Rachel. Made with Boars Head Cajun Smoked turkey breast, sour kraft, Boars Head Havarti cheese with Jalapeño, and Russian dressing.
Buttermilk and pumpkin pies are done, getting the Turkey ready to marinade, green beans ready for tomorrow’s casserole, mashed potatoes ready, sauerkraut salad, corn pudding, Watergate salad, sweet potato casserole.
We're always trying to think up uses for left over turkey and we added another easy one to the list. Turkey pot pie. We had some premade pie crust left over and laid one in the bottom of the pie dish and baked it for 20 minutes, mixed two cans of cream of chicken soup, a couple spoons of corn starch, two cans of veg-all, one can of corn n peppers, and a bunch of chopped up turkey. Mix it all together and dump it in the pie dish on the partially baked crust and put the other crust on top. Into the oven at 350 for 45 minutes and you've got a super easy and tasty use of left over turkey.
Hope its not too late, i just remembered to post this. When i went to publix Sunday, they had standing prime rib roasts for 6.99 a lb. Limit 2 per customer. I froze one for xmas and cut six ribeyes out of the other.
Nice! I did my first one ever and it turned out perfect. Montreol rub the night before. Half hr at 500 then turned it off and let it sit 2 hrs. The wife made a broccoli salad. I cheated and bought a loaded baked potato casserole.