Saturday, January 16, 2010

Smoked Turkey Butt and Beans

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Yesterday. ewww. I think yesterday was three weeks long. I should never plan to do something besides work on a Friday. Well Janet (my great buddy and a manager at Arnold's) and I decided to have our hair done yesterday. Janet had dread locks for about three years and decided she didn't want them anymore. We had so much fun getting our hair done. Lyndsey our hair dresser was a hoot, good sport and she kept up with our silliness. We talked about everything we shouldn't. Religion, politics, guys, fat, aging. You name it, we went there. In the meantime it is getting later and later and I still had specials I had to get finished. Two employees needed meetings with me and three people called off. This all resorted in my cell phone ringing off the hook by the three managers left at Arnold's. When we got back to Arnold's I jumped right into the things I needed to do and the great crew in the kitchen helped. I had a great bean soup cooking that people babysat for me which I will give you the recipe at the end of this blog. The night just kept going. Carol and Ed came in and invited Bret (my husband) and I to a party. Nancy and Dick came in to talk about the play we are doing at Arnold's in March (more on that later). We had Frondorf's though out the restaurant. It was a night of regulars for sure. One couple, I don't know their names, told me they were going to his mom and dad's 67Th anniversary party the next day. Can you imagine? The night continued on with the CSC having an impromptu party, Keith Baker and Cindy at the bar. What fun but it was time for me to go. I got out of there around 10:30 with not an ounce of energy. That is pretty much a Friday at Arnold's. Following is my recipe for Turkey Butt and Beans.

Take 5 smoked turkey tails that you can get from Luken's in Finlay Market place in a pot of water, 2 gallons if you have a pot that big. Bring to boil then simmer for at least 2 hours. You need to take a very large onion and cut it in half. Leave skin on it and just cut it from end to end (not around the center). You need to get the white part of the onion blackened. You can do this anyway you want. I put it on our grill at Arnold's but if you don't have a grill you can place it directly on a gas flame on your stove. Do not do this if your stove is electric. Or you can put it in under the broiler or in a toaster oven. Don't put oil on it or it will smoke up your house. Place that onion in your water with the turkey tails and let it cook down until about 1/2 the water is gone. Your stock (broth) will be a great brown color and very rich in flavor. remove the onion and turkey tails and set aside. In your stock pot add 1 pound of pinto (or bean of your choice), 1 TBS of black ground pepper, 1 TBS crushed red peppers. Bring to a boil and you can let them boil as long as your pot doesn't stick on the bottom. If it does you will have to bring to boil then reduce your heat and let simmer. You cook this until your beans are tender. Only add water if your beans are not tender and your stock is drying up. If you add more water you will have to let it cook down. While your beans are cooking take your onion that is going to be all mushy and cut it up. Discard the skin and ends that held it together. Take your turkey tails and get the meat out of them. You only want the meat which is almost red in color from being smoked. Place the meat (which isn't much) and the onion back into the pot. You can make cornbread if you want but my recipe is going to have to wait for another day! This is a really simple soup to make, I hope I didn't confuse anyone. I have been making bean soup since I was at least 14 years old and maybe longer. It is still one of my most favorite dishes! Have a great day today and remember to drink local with Christiam Moerlein today.