Baked Boston Scrod

How to make Baked Boston Scrod Recipe

4 SERVINGS

Ingredients:
1/2 cup Bread crumbs, dry
1 teaspoon Paprika
1 teaspoon Lemon zest, grated
to taste Salt and black pepper
4 each Boston scrod or orange roughy fillets
1/2 cup All-purpose flour
1 Egg, beaten with 1 tablespoon water
1/4 cup Butter, melted

Method:
Preheat the oven to 400°F (205°C).

Combine the bread crumbs, paprika, lemon zest, salt, and pepper.

Dredge the fillets in flour, then shake to remove excess.

Dip the presentation side of fillets into egg wash, then into the bread-crumb mixture (one side only).

Drizzle melted butter evenly over the bread crumbs.

Bake for 10 to 15 minutes, or until fish begins to flake.

Serve with tartar sauce or lemon wedges.

Baked Boston Scrod

Roasted Turkey Roulade

How to make Roasted Turkey Roulade Recipe

4–8 SERVINGS

Ingredients:
1 Turkey breast, bone in, skin on

For the Filling:
1 1/4 cups Turkey leg meat, trimmed, cubed
1 Egg white
to taste Salt and white pepper
1 teaspoon Thyme, chopped
1 teaspoon Parsley, chopped

To Roast:
1 cup Onion, peeled, roughly chopped
1/2 cup Celery, roughly chopped
1/3 cup Carrot, peeled, roughly chopped
2 cups Chicken stock
to taste Salt and black pepper

Method:
Remove the skin from the turkey breast, being careful to keep the skin in one piece.

Lay out the skin in a rectangle on a covered sheet pan and put in the refrigerator to chill.

Bone the turkey breast and reserve the bones.

Butterfly the turkey breast into a rectangle and place between 2 pieces of parchment paper or plastic film; tap the breast gently with a mallet until it is approximately 1/4 inch (.6 cm) thick, then season and set aside to chill.

Place the leg meat and any breast meat trimmings in a chilled food processor bowl.

Add the egg white and chop until smooth.

Add the seasoning and herbs, and combine well. Cook a small portion to taste for seasoning and adjust if necessary.

Preheat the oven to 450°F (232°C).

Lay the turkey breast meat onto the turkey skin.

Top the breast meat with the chopped leg meat; leave a 1/2-inch (1.2 cm) margin on all sides.

Roll up the turkey breast to form a tight roll. Truss the roll as you would a roast. Season to taste.

Place the reserved turkey bones and the chopped vegetables in a roasting pan.

Place the turkey roll on top and roast for 15 minutes to sear the meat. Turn the oven down to 350° (176°C), add the chicken stock to the pan, and roast until the turkey reaches an internal temperature of 165°F (74°C).

Remove the roast from the oven. Place the turkey on a platter and keep warm. Strain the pan juices and use to make Giblet Gravy

Roasted Turkey Roulade

Homemade New England Boiled Dinner

How to make Homemade New England Boiled Dinner Recipe

4 SERVINGS

Ingredients:
2 pounds Corned beef brisket, trimmed
1 tablespoon Pickling spices
2 Garlic cloves, peeled
12 ounces Turnips, pared, shaped, 2 per serving
8 Pearl white onions, peeled
8 Red Bliss potatoes, peeled, cut in half if large
12 ounces  Carrots, pared and shaped, 2 per serving
20 ounces  Green cabbage, cut into 4 wedges
1 tablespoon Parsley, chopped
Cheesecloth

Method:
Place the corned beef in a large pot with enough cold water to cover it by 1 inch (2.5 cm); add the pickling spices tied in cheesecloth and the garlic, and bring to a boil.

Lower the heat and cover; simmer very gently 2 to 3 hours or until the meat is forktender.

About 30 minutes before the meat is done, add the turnips, onions, potatoes, and carrots. Continue simmering until the vegetables are tender, 25 to 30 minutes. Remove the corned beef and wrap it in foil (along with any tender vegetables) to keep warm. Remove the pickling spices and discard.

Add the cabbage and cook until tender.

Drain the vegetables and reserve the liquid.

Slice the corned beef against the grain into 1/4-inch (.6 cm) slices.

Serve the corned beef with hot vegetables and cooking liquid.

Garnish with parsley.

Serve each portion with Horseradish Sauce