I cant enter in the website :$

SHIT! hold on! i can try and fix it!

http://en.wikipedia.org/wiki/Top_Chef_(season_5 )

(episode 6: 12 days of christmas!)

im suprised no-one has done this yet.

so I have geese or goose. Here is a Roost Goose with apple cranberry stuffing along with Red and Green Grilled peppers followed with Pan-Seared Garlic Brussel Sporuts.

Ingredents:

10- to 12-lb.domestic goose
Some Red and Green Peppers
2 cloves of garlic
butter
4 brussel sprouts
Cranberry sauce
Gravy
Kosher Salt
Olive Oil
Ground pepper to taste
Stuffing

Directions; for the Goose

1. Preheat oven to 350 degrees F. Rinse goose; pat dry with paper towels. Remove excess fat from cavity and neck. Sprinkle body cavity and rub the outside of the skin with marjoram and pepper.

2. Skewer neck skin to back; tie legs to tail using 100 percent cotton kitchen string. Twist wings under back. Prick entire surface of bird with a fork.

3. Place goose, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into thigh meat (bulb should not touch the bone).

4. Roast, uncovered, for 3 to 3-3/4 hours, or until the thermometer registers 180 degrees, drumsticks move easily in sockets, and juices run clear. Using a basting bulb, carefully remove and discard the hot, liquid fat as it accumulates during roasting.

5. After cooking, cut it open to get the Stuffing out.

6. Baste the Goose with Honey Glaze

7 Wait for others

Directions: for the Pan Seared brussel sprouts

Peel outer leaves off brussel sprouts, trim the bottoms, then score with an X. (this helps with the bitter taste)  Put brussel sprouts into large pot of boiling water.  Cook until just tender, 3 to 5 minutes, depending on size of brussel sprouts.  Remove from heat and drain. Add garlic on the Brussel Sprouts.  Heat olive oil in a large skillet over medium high heat.  Slice brussel sprouts in half, lengthwise.  Add to heated skillet face side down.  Cook until brussel sprouts are nicely browned.  Turn brussel sprouts with spatula, and season with salt and pepper.

Directions for the Cran-Berry glazed Stuffing and Gravy

Gravy: Skim fat from pan juices in roasting pan. Whisk flour, salt and pepper into juices; cook over medium-high heat, stirring and scraping up brown bits, for 1 minute. Gradually whisk in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 5 minutes. Strain through fine sieve into warmed gravy boat.

Stuffing:

Get Stuffing out of the Goose

Preheat oven to 350 degrees F.

Put bread cubes in a large mixing bowl.

Melt butter in a 10-inch frying pan over medium heat. Add celery and onion and cook until soft, about four minutes.

Add celery and onion mixture to bread cubes.

Add celery seed, eggs, chicken stock, salt, pepper and pecans to bread cubes.

Toss well with your hands and place in a buttered 9-by-13-inch baking dish.

  cover with aluminum foil and bake for 20 mins
   

Raise oven temperature to 400 degrees F, remove foil and bake another 20 minutes or until the top of the stuffing is browned and crisp.

Add some Cran-berry sauce to glaze the stuffine

Wait for others

Directions on Grilling peppers:

Rinse and dry the bell peppers. Cut them into quarters and remove the seeds and white membranes or cut into rings or strips if you prefer.

Coat the peppers with olive oil and sprinkle with salt and pepper if desired. Or, soak for about 25 minutes in a marinade of your choice.

Heat the gas grill on low. With a paper towel, add a small amount of canola oil to the grills so the peppers don't stick.

Place the peppers on the grill cut side down with the tongs. Cook, turning occasionally, for a few minutes. The peppers should be somewhat soft and have dark grill marks.

Remove the grilled peppers off the grill

Finally:

Poor the gravy on the goose

Put everying on the massive plate to fit everything

Add some Candy Canes to help Celebrate Christmas

Serve to judges

Enjoy and Merry Christmas

Remember that there are some Red and Green stuff like Candy Canes, Peppers, Green Brussel Sprouts

less then 8 hours left

4 hours left

1 1/2 pound turtle meat
2 3/4 teaspoon salt, in all
3/4 teaspoon cayenne, in all
6 cups water
1 stick butter
1/2 cup flour
1 1/2 cup chopped onions
2 tablespoons minced shallots
1/4 cup chopped bell peppers
1/4 cup chopped celery
3 bay leaves
1/2 teaspoon dried leaf thyme
2 tablespoons minced garlic
1 cup chopped tomatoes
1/2 cup Worcestershire sauce
3 tablespoons fresh lemon juice
1/2 cup dry sherry
1/4 cup chopped parsley
1/2 cup chopped green onions
4 hard boiled eggs, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped hard boiled eggs
Directions
Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.

Two turtle doves inspired me to do a turtle soup .

looks like times up

I didnt understand the challenge very well. So I went with a bird rcipe xD And sorry for being late.

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Ingredients
1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce
Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

http://img.foodnetwork.com/FOOD/2007/03/13/ei0913_pasta_lg.jpg

So when is the game supposed to resume?