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The Catering Bite!
September 2014 - Vol 5, Issue 8
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| Events | |
RECENT EVENTS  
Toronto's #1 Private Chef: Fabulous Faith's review of Chef Selwyn's Culinary Workshop at Carifest 2014:
"Our senses were excited as delicious aromas filled the tent and Chef Selwyn's pleasant personality engaged the crowd with witty humour. Chef Selwyn personally served the guests after his cooking lesson and the crowd was thrilled with his recipes... "
Selwyn with
Prime Minister of Uganda,
Charles Peter Mayiga,
at Dr Alvin Curling's home
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Where has the summer gone?! Officially, it is now fall and the thought of having to layer up again is cause for concern. Hence the reminder to "make hay while the sun shines".
I am extremely pleased to announce the launch of our new website www.chefselwyn.com. As we evolve, recognizing that change is the only constant, our aim is to serve you better. The new site is designed to entice visitors to "explore", encouraging you to surprising new discoveries along the way. It will provide a wealth of information while being interactive.
"Of all the attitudes we can acquire, surely the attitude of gratitude is the most important and by far the most life-changing." - Zig Ziglar
A special thank you to Nadine Spencer and the team from BrandEQ and to my in house team, know that I love and appreciate you. Together we continue to reach for the Stars. If we miss we might just grab onto the Moon and oh what a view!
"If you want something you've never had, you must be willing to do something you've never done before." - Thomas Jefferson
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We are pleased to announce
the launch of ChefSelwyn.com!
The new site reflects Chef Selwyn's focused commitment to the culinary arts, and desire to share the joy of food with his community. Just as Selwyn encourages dinner guests to explore food, the new site has been designed to entice visitors to explore through interactive videos, recipes, events and Q & A. Chef Selwyn's signature products including his new mango jerk sauce (coming soon!) and his book, The Art Of Cooking, are also available on the new site. Click on over and see what's new! ****************************************
"And God is able to make all grace abound toward you; that ye, always having all sufficiency in all things, may abound to every good work." (2 Corinthians 9:8)
Happy Thanksgiving!
Chef SelwynPresident & Executive Chef
The Art of Catering Inc.
P.P.S. NOW AVAILABLE! "The Art of Cooking: Soul of The Caribbean" by Selwyn Richards. CLICK HERE to grab a copy for yourself or a friend (makes a great gift!)
Phone us at: 905-619-1059
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| Another Mouth Watering Recipe | |
Plain And Simple Roast Turkey
Any type of stuffing works with this roasted turkey. You don't even have to use stuffing if you prefer
not to. It tastes great with or without. 
Ingredients
5 cups of your favourite stuffing
1/2 cup unsalted butter, softened
Salt to taste
Pepper to taste
1-1/2 quarts turkey stock
Method
1. Clean the turkey by removing the neck and giblets and rinsing the turkey with cold water.
2. Pat the turkey dry with paper towel inside and outside.
3. Bring the oven temperature up to 325ºF.
4. Move the rack to the lowest position you can in your oven.
5. Place a roasting rack into a large roasting pan.
6. Stuff the turkey cavity with your favourite stuffing mixture.
7. Rub the turkey skin with the soft butter making sure to cover the whole outside of the turkey.
8. Sprinkle on the salt and pepper to taste.
9. Pour 2 cups of the turkey stock into the bottom of the roasting pan.
10. Place the turkey breast side up on the rack in the pan.
11. Make a tent out of aluminum foil to completely cover the turkey but not cover the roasting pan.
12. Place the turkey in the oven and allow roasting for 2-1/2 hours. Baste the turkey every 30 minutes with the stock in the roasting pan.
13. If the stock should evaporate, add 2 cups to the roasting pan and continue adding as necessary, 1 to 2 cups at a time.
14. After 2-1/2 hours, remove the aluminum foil and continue roasting for another 1-1/2 hours or until a meat thermometer reaches 180ºF when inserted into the thigh.
15. Be sure to continue basting every 30 minutes during the last 1-1/2 hours of roasting.
SERVES 12.
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Click book image to order your copy of
Chef Selwyn's cookbook
"The Art of Cooking: Soul of The Caribbean" today!
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 Feature Article |
There's More Than One Way To Prepare A Thanksgiving Turkey
There is more than one way to do almost everything. This includes preparing the Thanksgiving turkey. We all know just how good a slow roasted turkey from the oven tastes. If you're looking for something a little different this year, here are some other choices for creating a turkey wonder that's a bit different from the norm, but just as tasty.
 Barbequed Turkey - We put everything else on the grill, why not a turkey too? Grilling a turkey gives it a unique flavor and texture much like chicken parts grilled to perfection for a family outing. The difference is that here we are grilling an entire turkey at once. Instead of putting the turkey on the grill slats, it is placed in a baking pan over the flames. This way, the turkey can be basted and seasoned prior to and during the cooking process. As the turkey nears doneness, add your favorite sauce to it for an extra kick.
Fried Turkey - Who would have thought you could ever fry a turkey? I don't know who thought of it, but let me tell you I'm glad they did. A deep fried turkey is delicious.
Many people think there is not a pan big enough to fry an entire turkey and up until several years ago, they were right. Not that long ago we started to see turkey fryers everywhere. Using peanut oil in a large frying pot, once the oil reaches a certain temperature, a clean and dry turkey is slowly lowered into it. The turkey can be seasoned beforehand or injected with a marinade to seal in flavor. It takes at least an hour to cook a turkey thoroughly. Depending on your marinade on the outside, the skin will be crispy and dark, but don't worry. That crunchy and tasty skin hides the most tender, perfectly cooked meat beneath.
Turducken - What is a turducken? Actually it is a combination of various de-boned fowl: turkey, duck, and chicken. They are all put together and layered with stuffing to create this newest addition to the Thanksgiving table. The turducken looks like a turkey on the outside, but all you have to do is cut into it to see that it is anything but. Those who have tried them, say that turduckens taste great.
 Smoked Turkey - If you want a turkey fresh off the coals, try a smoker to cook your turkey this year. The bird is cleaned and seasoned. It can then be injected with a marinade if the cook so chooses. Once the coals have burned hot and come to a temperature that is not so hot it will burn the outside skin, place the turkey on the smoker. It will take several hours for this turkey to cook, but placing a pan of water on the smoker will help hold in moisture and create a juicy yet well smoked turkey for everyone to enjoy.
How will you serve the main course of your Thanksgiving Day meal this year? Why not try something new and go with one of the options above? Better yet, create a combination of more than one or come up with an original idea of your own. You're dinner guests are sure to be pleased with the results. You might even have more room in your oven for all the other trimmings for a change.
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Chef Selwyn's Cooking Tip
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Stuffing (or Not Stuffing) a Turkey
Never stuff a bird until you are ready to roast it. Pre-stuffing runs the risk of food poisoning, and of all the parts of the turkey, stuffing is the most easily contaminated. Always cook it to 165 degrees F, even when you reheat it.
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