Today's my own homebrew Thanksgiving. The turkey has just been put
in the oven.

It's a pork butt injected with Mae Ploy Thai red curry paste. The
curry paste was watered down with pineapple juice, heated briefly
and left overnight in the fridge. Then filtered through
cheesecloth(*) for the injector. The solids were mixed with a dry
Thai seasoning, more pineapple juice to make a paste, and rubbed
over the "turkey".

Sides will be Yukon Gold and Russet Burbank mashed potatoes, and
Pepperidge Farms Herb stuffing made with Jimmy Dean sage sausage,
homemade chicken stock, more sage, shallots, and crimini mushrooms
using scmaltz instead of butter. I might even have some turkey
gravy in the pantry.

Cockle-Doodle-Oink!

-sw

On 2010-11-27, Sqwertz > wrote:

> It's a pork butt injected with Mae Ploy Thai red curry paste. The
> curry paste was watered down with pineapple juice, heated briefly
> and left overnight in the fridge. Then filtered through
> cheesecloth(*) for the injector. The solids were mixed with a dry
> Thai seasoning, more pineapple juice to make a paste, and rubbed
> over the "turkey".

That sounds intriguing. What end result are you shooting for?

Keep us posted as to how it turns out, as I have all the makin's,
including a large tub of that MP red curry paste.

nb

On 27 Nov 2010 21:53:57 GMT, notbob wrote:

> On 2010-11-27, Sqwertz > wrote:
>
>> It's a pork butt injected with Mae Ploy Thai red curry paste. The
>> curry paste was watered down with pineapple juice, heated briefly
>> and left overnight in the fridge. Then filtered through
>> cheesecloth(*) for the injector. The solids were mixed with a dry
>> Thai seasoning, more pineapple juice to make a paste, and rubbed
>> over the "turkey".
>
> That sounds intriguing. What end result are you shooting for?

Just something tasty. I think SE Asian flavors work well.
Especially Thai and Vietnamese. I just took a couple small slices
off and I'm sure this will turn out very well. It's in 285F oven
since 1:15(?). It started at an initial 475F convection roast for
10 minutes.

> Keep us posted as to how it turns out, as I have all the makin's,
> including a large tub of that MP red curry paste.

I have 3 tubs of the stuff. Yellow, Massaman, and Red. For only
$1.99/tub (14oz?) they sure beat the Thai Kitchen Branded stuff at
$3.29 for 3 ounces. They are a tad salty though. I wish they had
a lower salt version so I could get more flavor without all the
salt.

As a brine or injection, they work well. I've done this before.

-sw