C-Dub's Recipes

• Spatchcock and dry brine the turkey for 
• Rinse off the turkey and pat dry
• Brush breast section with olive oil
• Separate the white from dark meat
• Remove the thigh bones, season, skewer, and truss with twine
• Breast side down in a cast iron skillet at 425º F for 30 minutes
• Put the stuffing in the skillet or a roasting pan piled into a flat pyramid
• Breast side up on top of the stuffing, and also add the dark meat sections on top of the remaining stuffing
• Brush the dark meat sections with oil
• 425º F for 30 minutes
• 350º F for 40 minutes (may be as few as 10 minutes - temp after 10 minutes to see where you are at)
• Breast 165º F / Dark meat 170º F 

• Brown the sirloin
• Combine sirloin, broth, and tomato sauce in a large pot and bring to a high simmer
• Roast the poblano and jalapeño peppers over open flame until the skins are black and blistering. Seal in a plastic bag for 20 minutes and allow to cool, and then remove seeds and stems from the peppers
• Finely chop the peppers, onions, and garlic
• Sauté the onions and peppers in a bit of canola oil until onions are translucent and then add the garlic, stirring constantly for one minute only
• Immediately add the onions / peppers / garlic to the simmering beef mixture and simmer on low heat for one hour
• After one hour, add SPICE DUMP #1 and mix thoroughly

SPICE DUMP #1

• Simmer for another hour, then add SPICE DUMP #2 and mix thoroughly

SPICE DUMP #2

• Simmer for one more hour

• Combine all dressing ingredients in a mason jar or quart deli container and shake until sugar has dissolved.
• Shred cabbage and carrot into a large bowl or third pan.
• Pour dressing over produce and combine.
• Salt and pepper to taste.