Post by Sunshine on Jan 28, 2007 0:53:36 GMT -5
Barbecued Turtle
~ 1 turtle, cut into serving pieces
~ 1 stalk celery, chopped
~ 1 bell pepper, chopped
~ 1 medium onion, chopped
~ 1/2 tsp vinegar
~ salt and pepper
~ 1 bottle of your favorite bbq sauce
Soak the turtle meat in salt water overnight or at least 1 hour.
In a large pot, place the turtle meat, celery, pepper, onion and vinegar. Salt and pepper to taste. Cover with water and bring to a boil.
Cover and simmer until meat is tender and ready to fall off the bone.
Remove meat and place into a baking dish. Pour the bbq sauce over the top. Bake at 375 degrees until sauce starts to bubble.
Reduce heat to 200 degrees and cook for 40 minutes. Baste often.
Turtle Soup
~ 2 lb's turtle meat, cubed
~ 2 sticks unsalted butter
~ 1 cup all purpose flour
~ 1 cup diced celery
~ 2 cups diced yellow onions
~ 1 1/2 cups tomato puree
~ 1 quart beef stock
~ 6 hard boiled eggs, chopped fine
~ juice of one lemon
~ 3 bay leaves
~ 1/2 tsp oregano
~ 1/2 tsp thyme
~ 1 tsp black pepper
~ 3 tbsp minced parsley
~ salt and pepper to taste
In a heavy saucepan melt the butter. When melted, add the flour and cook until the flour turns the color of a penny.
This roux must be stirred at all times so it will not burn.
When roux reaches the desired color add the celery, onion and turtle meat. Cook until turtle is brown and vegetables are clear.
Add the tomato puree and simmer for 15 minutes.
In a stock pot, heat the beef stock to a boil.
When stock is boiling, add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body.
Simmer soup until turtle becomes tender. Add the lemon juice, diced eggs and parsley. Stir together.
~ 1 turtle, cut into serving pieces
~ 1 stalk celery, chopped
~ 1 bell pepper, chopped
~ 1 medium onion, chopped
~ 1/2 tsp vinegar
~ salt and pepper
~ 1 bottle of your favorite bbq sauce
Soak the turtle meat in salt water overnight or at least 1 hour.
In a large pot, place the turtle meat, celery, pepper, onion and vinegar. Salt and pepper to taste. Cover with water and bring to a boil.
Cover and simmer until meat is tender and ready to fall off the bone.
Remove meat and place into a baking dish. Pour the bbq sauce over the top. Bake at 375 degrees until sauce starts to bubble.
Reduce heat to 200 degrees and cook for 40 minutes. Baste often.
Turtle Soup
~ 2 lb's turtle meat, cubed
~ 2 sticks unsalted butter
~ 1 cup all purpose flour
~ 1 cup diced celery
~ 2 cups diced yellow onions
~ 1 1/2 cups tomato puree
~ 1 quart beef stock
~ 6 hard boiled eggs, chopped fine
~ juice of one lemon
~ 3 bay leaves
~ 1/2 tsp oregano
~ 1/2 tsp thyme
~ 1 tsp black pepper
~ 3 tbsp minced parsley
~ salt and pepper to taste
In a heavy saucepan melt the butter. When melted, add the flour and cook until the flour turns the color of a penny.
This roux must be stirred at all times so it will not burn.
When roux reaches the desired color add the celery, onion and turtle meat. Cook until turtle is brown and vegetables are clear.
Add the tomato puree and simmer for 15 minutes.
In a stock pot, heat the beef stock to a boil.
When stock is boiling, add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body.
Simmer soup until turtle becomes tender. Add the lemon juice, diced eggs and parsley. Stir together.