Nolan Hospitality

10/04/2016

I’ve been playing with ground turkey in the kitchen for years.  Leaner and less fat than ground beef, sure.  But it’s not just that for me, I like the FLAVOR.  I like what you can add to it, in this case some finely chopped mushrooms, fresh sage, and red onion.  These will be a little moist, so you…

08/23/2016

Market your business with beautiful food. Check out our portfolio.
https://nolan0634.myportfolio.com/

Food photography and recipe development, food marketing for small producers, culinary classes, and group presentations.

01/02/2016

Eat better by cooking your own food. Learn how with us.

Are you interested in cooking and GOOD food? Nolan Hospitality (NH) introduces cooking classes that will help you become a better cook, eat better, and feel better as a result! We can also conduct food-related events for your company or organization.

12/28/2015

Comfort food at it's best.

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12/16/2015

Want to see what a class by Nolan Hospitality is like? Check out this great presentation by my friend Pat Schultz. Thanks also to my friend Mary Ann Getse for putting this group together!

Bill Nolan of Nolan Hospitality was invited to teach a course on Soups. The co-hosts were Mary Ann Getse and Karen Ehrle. Karen offered her beautiful home, on the shores of Lake Michigan, and Mary Ann organized the guest list. Pat Schultz was our photographer. In addition to the hosts, six eager fri…

12/07/2015

This is a lot easier to make than you think......

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11/27/2015

Chef Friends: Here's a great opportunity in Raleigh, NC with Golden Corral. A great company that I've dealt with for years. http://goldencorral.hodesiq.com/job_detail.asp?JobID=5170736&franchise=&user_id=

11/25/2015

Need help?

Let the bird come up to room temperature before roasting. Take it out of the refrigerator at least one hour before roasting. Closer to two hours really.

Unwrap and remove the giblets.

Rub all over with softened butter. Then season heavily with kosher salt and pepper.

Stuff the cavity with lemons, apples, oranges,and handfuls of fresh sage and thyme. Air in the cavity is the enemy of white meat - it really dries it out.

Truss the bird or at least tie the legs together to hold in the cavity fillings.

Pre-heat the oven to 325 - no higher.

Cover with foil loosely, just for the first hour.

Place in the oven and let it go.

Take foil off after 1 hour.

Roasting time:

The charts say 5 - 51/2 hours for a 23 lb. turkey. 4 hours or about for a 15 lb. turkey. Butt this could be way off depending on a lot of factors.

Start checking the temperature with a good instant read thermometer after the first two hours in the oven for a big bird. Key points:

Thighs and legs take longer - they should be at about 180 and are hard to overcook. Breast meat not so much. When you get a reading of 155 - 160 on the breast take the bird out.

Remove it from the roasting pan and place it in another pan that is at room temperature. A foil pan works well. (this is done to get it off the hot pan and to catch more of the juices as it rests).

Tent with foil and let rest at least 20 minutes, and up to 40.

Cut away the leg/thigh quarters and place back in the oven with some stock. Roast until the internal temperature is 180. Remove and cover with foil.

Cut the breast halves away from the center bone (keel). Cut them away by running a sharp knife along the keel. Remove each half intact and place in a pan with some stock in the bottom (can be chicken stock).

Cover with foil.

About 20 minutes before you want to eat place the pan with the breast halves and the pan with the leg quarters in it in the oven to rewarm. Remove after 10 minutes.

Carve the breasts by slicing crosswise.

Separate the legs from the thighs.

Arrange meat on a large platter and serve.

11/23/2015

A healthier version of the classic dish.

Try this for your holiday menu this year. Get away from canned soups that are full of sodium, and include some delicious cremini mushrooms and roasted shallots – you’ll be happy…

10/20/2015

Moo Shu Pork. Get this easy recipe today on nomorewhitebread.com