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<title>Mesa County Livewell, Chef Bob Ballantyne, The cowboy and the rose catering, Grand Junction, Colorado</title></head>
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<p>Received the call last week from Mesa County LiveWell.... going to be doing
the cooking teaching again for the summer. Specialize in teaching frugal
cooking for them. So I am starting to put together classes, lucky for you,
(or not) I have to do them all at home to practice and write the lesson plans.</p>
<p>I like to teach them how to take advantage of deals and think a little
outside the box. I find if I can make cooking more into a hobby or
sport... they respond a lot better at home. If I can not get the fun into
it... they just think of it as a chore. This morning my wife and I were
shopping for the groceries when I spied the first victim of the class teaching.
And a deal it was, to good to pass up.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/price.jpg" width="373" height="274"></p>
<p>Just under two pounds of turkey legs for $1.68... works out to $0.90 per
pound. After yield it will be close to $2.00 per pound, but that is a
great value. Now using manager mark downs it is important to understand
what this is for people looking to take advantage. This is a product that
probably did not get rotated, or did not move as fast as expected. So it
has to sell fast or go past its date. This is OK to purchase as long as
you are going to take care of it rapidly. So I did and we will take care
of it rapidly.</p>
<p>What to do with it? I am thinking Roasted Curried Turkey Legs, turned
into a nice Curried Turkey Corn soup. On with the roasting.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/turkeyleg.jpg" width="362" height="336"></p>
<p>I am going to oil, salt, pepper, thyme, and curry these legs then roast them
off for an hour at 425 F so they can develop that deep flavor that is roasted
dark turkey meat! While they are in the oven roasting, I need to start my
base, so I dice shallot, Carrot, and Celery to sweat out in the stock pot.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/shallot.jpg" width="254" height="239"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/celery.jpg" width="307" height="283"></p>
<p>As that is reducing in the sweat, I am going to remove the turkey legs, cool
a little and then bone them out.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/boningleg.jpg" width="372" height="320"></p>
<p>When the legs have given up the yield I find we ended up with just under 12
ounces of meat. Almost 3/4 of a pound for $1.68. What an inexpensive
way to feed the family.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/threefourthpound.jpg" width="305" height="319"></p>
<p>Now we add it to the stock already in progress, along with the corn, peas,
and soup stock we brought up with the sweat of the vegetables. I am going
to add the rice last so it holds its shape better.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/stirsoup.jpg" width="417" height="336"></p>
<p>Depending on how you mix your curry blend you may have to adjust a little at
this point. For me, I mix up another 2 Tbsp of my curry and add it to
bring the bite up a little. Then in with the rice. And finally into
the bowl for dinner!</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/bowled.jpg" width="280" height="248"></p>
<p>I have enough of this to feed about 8 people.... or 4 real big guys. I
also put together a dessert my wife requested. Another panacotta since the
strawberries are really nice at this time!</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/panacotta.jpg" width="280" height="260"></p>
<p>'til we talk again, make it a habit to see how inexpensive you can make one
meal a week by using the manager special to the max! You can use the money
you saved on a nice table wine!</p>
<p>Chef Bob Ballantyne<br>
<a href="http://www.thecowboyandtherose.com">The Cowboy and The Rose Catering</a><br>
Grand Junction, Colorado, USA</p>
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<meta http-equiv="Content-Language" content="en-us">
<meta http-equiv="Content-Type" content="text/html; charset=windows-1252" />
<title>Mesa County Livewell, Chef Bob Ballantyne, The cowboy and the rose catering, Grand Junction, Colorado</title></head>
<body>
<p>Received the call last week from Mesa County LiveWell.... going to be doing
the cooking teaching again for the summer. Specialize in teaching frugal
cooking for them. So I am starting to put together classes, lucky for you,
(or not) I have to do them all at home to practice and write the lesson plans.</p>
<p>I like to teach them how to take advantage of deals and think a little
outside the box. I find if I can make cooking more into a hobby or
sport... they respond a lot better at home. If I can not get the fun into
it... they just think of it as a chore. This morning my wife and I were
shopping for the groceries when I spied the first victim of the class teaching.
And a deal it was, to good to pass up.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/price.jpg" width="373" height="274"></p>
<p>Just under two pounds of turkey legs for $1.68... works out to $0.90 per
pound. After yield it will be close to $2.00 per pound, but that is a
great value. Now using manager mark downs it is important to understand
what this is for people looking to take advantage. This is a product that
probably did not get rotated, or did not move as fast as expected. So it
has to sell fast or go past its date. This is OK to purchase as long as
you are going to take care of it rapidly. So I did and we will take care
of it rapidly.</p>
<p>What to do with it? I am thinking Roasted Curried Turkey Legs, turned
into a nice Curried Turkey Corn soup. On with the roasting.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/turkeyleg.jpg" width="362" height="336"></p>
<p>I am going to oil, salt, pepper, thyme, and curry these legs then roast them
off for an hour at 425 F so they can develop that deep flavor that is roasted
dark turkey meat! While they are in the oven roasting, I need to start my
base, so I dice shallot, Carrot, and Celery to sweat out in the stock pot.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/shallot.jpg" width="254" height="239"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/celery.jpg" width="307" height="283"></p>
<p>As that is reducing in the sweat, I am going to remove the turkey legs, cool
a little and then bone them out.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/boningleg.jpg" width="372" height="320"></p>
<p>When the legs have given up the yield I find we ended up with just under 12
ounces of meat. Almost 3/4 of a pound for $1.68. What an inexpensive
way to feed the family.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/threefourthpound.jpg" width="305" height="319"></p>
<p>Now we add it to the stock already in progress, along with the corn, peas,
and soup stock we brought up with the sweat of the vegetables. I am going
to add the rice last so it holds its shape better.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/stirsoup.jpg" width="417" height="336"></p>
<p>Depending on how you mix your curry blend you may have to adjust a little at
this point. For me, I mix up another 2 Tbsp of my curry and add it to
bring the bite up a little. Then in with the rice. And finally into
the bowl for dinner!</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/bowled.jpg" width="280" height="248"></p>
<p>I have enough of this to feed about 8 people.... or 4 real big guys. I
also put together a dessert my wife requested. Another panacotta since the
strawberries are really nice at this time!</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soups/turkeycurry/panacotta.jpg" width="280" height="260"></p>
<p>'til we talk again, make it a habit to see how inexpensive you can make one
meal a week by using the manager special to the max! You can use the money
you saved on a nice table wine!</p>
<p>Chef Bob Ballantyne<br>
<a href="http://www.thecowboyandtherose.com">The Cowboy and The Rose Catering</a><br>
Grand Junction, Colorado, USA</p>
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