November 24, 2007

Parts is parts

Take the skin of two fourteen pound turkeys and slice it into thin strips.

Slice one onion vertically into thin strips.

Toss the above into a saute pan over medium-high heat. Saute until onions caramelize and skin crisps, stirring occasionally.

Season with salt and pepper to taste.

The end result: something Daniel calls "grimnace". Great over mashed potatoes. Or scrambled eggs.

Last year Google helped me with ganache.

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