Think the Food Network would consider producing a show hosted by ODNT?

Pay attention, my friends ...

… because this may well be the first and last blog entry you ever read from me offering recipes and help in the kitchen. Maybe it’s all the health craziness and anxiety I’ve been through the last month. Who friggin’ knows? But, for whatever reason, I felt inexplicably compelled … both after Thanksgiving and after Christmas … to create something really delicious and rib-sticking … from scratch … for my family.

And thus was born the opportunity for me to test drive the following two recipes, both of which had the word ‘carcass’ in their names. (That’s always a plus in cooking, right?)

After Thanksgiving, I made Turkey Carcass Soup. It involved a multitude of ingredients (nearly all of which needed to be purchased) as well as lots of chopping and dismembering of an Avian skeleton.  And, bear in mind, I am neither Julia Child nor Julie Powell, making aspics with calves’ feet and cleaving through marrow bones like lumber.  Still, if I had to single out the hardest part of this recipe, it was absolutely locating uncooked barley at the grocery store. It took three employees to find it for me … considering that the first two didn’t even know what it was.

After Christmas, I made Turkey Carcass Gumbo. That was today.  And it took me five hours. I even had to make a roux, which  was no small task and (shaming my name as a native New Orleanian) was a first-time effort. But I did it. And I’ve heard nothing but good reviews from five tasters so far. Pretty good for the short order, Hot-Pockets-are-my-Specialty cook who needs repeated lessons in simple rice making. (Right, Ashley?)

For both recipes, I used a carcass from a fried turkey. Yeah, I know that’s kind of cheating … in that there’s so much fatty, salty, seasoned goodness already seared into those bones. But, hey, these were the birds with which I had to work. So, don’t besmirch me the good fortune to have dined well for the holidays in the first place.

Oh, and while I’m at it, I should probably also share the gingerbread recipe I used this season. All of my children’s teachers got a little care package before they left for the holidays.

Every one of my close friends is reading this post with their mouths hanging open right now. Either wondering why I’ve been holding out on them for so long … or what past Shirley MacLaine-ian life has taken over my body in the last month. (MotherMeetsTheRoad, eat your heart out!)

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No, it’s not Milo … but wouldn’t that have been hilarious?

Anyway, I promise I’m fine. I’m just having some fun and making a mess with my kids in the kitchen. So, it’s actually a good time to stop by for a visit. There’s always something good in my fridge these days. And who knows how long my wild cooking spree will last?

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2 responses to “Think the Food Network would consider producing a show hosted by ODNT?

  1. That. Is. Awesome.
    But seriously, couldn’t find the barley? Cripes, I go through a bag every month in winter (Mushroom-beef-barley soup).
    And I’m sure New Orlean-eans everywhere are overjoyed that you not only made your first roux, but used it in a gumbo!

    What’s next? Flashing at Mardi Gras?
    Cook On, ODNT, and very happy you’ve come through the lung mass saga and (online at least) are back to your old self.

  2. The rice cooking is quite a feat to overcome! Can’t wait to taste the gumbo, save some for me!

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