“First there was the Turducken then toTurkey now comes Cthuken”

#AceFoodNews says every year at Christmas Time everyone is looking for the latest way to shock or sell their wares. Well as a chef l would just like people to go back to a “Traditional Christmas” with food cooked well, tasting great and no food poisoning.

So first there was Turducken it look like this together with the creator’s words!

" Chicken Stuffed Inside A Duck Inside A Turkey"

” Chicken Stuffed Inside A Duck Inside A Turkey”

Recipe: What is turducken? It is a chicken stuffed inside a duck which is then stuffed inside a turkey. The term turducken comes from the combination of tur(key), duck, and (chick)en. It is fast becoming a popular recipe for Thanksgiving. Each slice contains portions of chicken, duck, and turkey with stuffing in between the layers. Plan on adequate preparation time. It’s not difficult to make, but it is a little time-consuming. The result is a worthy show-stopper.

You will need:
• 10 to 12-pound turkey, deboned (see photo instructions) except for wings and legs.
• 5 to 6-pound duck, completely deboned.
• 3 to 4-pound chicken, completely deboned.
• Prepared stuffing (see recipe).
• Metal skewers.
• Large roasting pan.
• Full Turducken Recipe

Then there was tofurkey it look like this

" Tofu Inside a Turkey"

” Tofu Inside a Turkey”


Tofurky (Tofurkey) – How To Cook Tofurky:

Recipe Type: VegetarianVegetables
Yields: 6 servings
Prep time: 20 min
Cook time: 2 hr

Tofurkey PackageIngredients:

1 purchased stuffed Tofurky Roast
3 to 4 potatoes, quartered and peeled
3 large carrots, cut into 2-inch pieces
1 large onion, cut into pieces or use small whole boiling onions
Vegan Gravy – Basting Liquids (see recipe ideas below)

NOTE: Add as many vegetable as you desire. Be creative and add different types of vegetables.


Thaw frozen Tofurky Roast in the refrigerator for at least 24 hours prior to cooking. NOTE: Unopened Tofurky Roast can be kept refrigerated for 30 days.

Preheat oven to 300 degrees F.

When Tofurky is thawed and you are ready to cook, carefully remove plastic casing using sharp scissor or sharp knife. Remove roast from plastic casing.

Place roast either in a tightly covered casserole dish, or wrap with aluminum foil with the desired prepared vegetables.

You can use organic vegetable or mushroom broth/stock for basting. Some other ideas/options for basting liquid below (be creative):


Basting Option 1: Basting Option 2: Basting Option 3: Basting Option 4:
1/2 cup olive oil (or other vegetable oil)
1/4 cup organic vegetable broth
1/4 cup soy sauce or tamari
2 tablespoons red wine
1 teaspoon mustard of choice
1/2 cup olive oil (or other vegetable oil)
1/2 cup organic vegetable broth
Garlic cloves, minced
1 teaspoon ground sage
1/2 cup fresh-squeezed orange juice
Garlic cloves, minced
1/4 cup soy sauce
Brown sugar or other sweetener to taste
1/4 cup apricot jam
1/4 cup red wine
1/4 cup olive oil (or other vegetable 1/4 cup water

Thoroughly cover the torfuky roast and vegetables with 1/2 of the basting liquid. Either cover your casserole dish with a lid or wrap tightly in aluminum foil.

Bake approximately 2 hours or until a meat thermometer registers an internal temperature of at least 120 degrees F. During the baking time, I recommend that you baste every 30 minutes to keep the roast moist. Remove from oven.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

To serve, slice the Tofuky roast into 1/4-inch slices using a serrated bread knife. Serve with prepared vegetables and Vegan Gravy.

Makes 6 (4-ounce) servings.

Now there comes from the bowels of the ocean or poultry farm – you decide – a Cthuken it looks like this more photos on a slideshow at GOTHAMIST cthuken

Earlier this morning Twitter user Damana Madden shared a photo of a culinary abomination she called the “Cthuken,” a reference to horror writer H. P. Lovecraft’s octopus-head creature the “Cthulhu.” The haunting photo went viral for obvious reasons, but the origin of the bizarre concoction remained a mystery… until now.

Rusty Eulberg, a database administrator from Lubbock, Texas, tells us he brought forth what he called the Cthurkey about two years ago. Reached by phone at work, Eulberg says, “Apparently my Cthurkey—I always called it a Cthurkey as opposed to a Cthuken (no duck)—blew up online. A buddy of mine just told me he found it on Tumblr.”

According to Eulberg, he and wife Jennifer Robledo “wanted to do something unique for Christmas dinner with friends of ours. Jenny is a big fan of Cthulhu so we went and bought some crab legs and some octopus and bacon and cooked them all separate and slapped them together on a plate, and that was it. The next year I made a Cthicken; the same thing using squid instead of octopus and a chicken.”

Eulberg says, “The universal reaction was, ‘Oh my God, I couldn’t eat that.’ But each individual piece was cooked separately; all I did was set them together on the plate. It was delicious. The crab leg was awesome and the bacon added a nice flavor to the turkey. And for added horror, the serving platter is an old Nazi plate with a Swastika on the bottom that a friend bought in an old abandoned Luftwaffe base in Germany.”

Asked how he’ll ever top the Cthurkey, Eulberg tells us he might “do a full-on Cthulhu-themed dinner next Halloween. I don’t know how we can make the turkey better, but maybe we can make tentacle cupcakes with gummy worms. And maybe deep fry the whole thing.”

Well the world gets sillier and people just try to come up with something different, not my cup of tea but maybe you have a comment – so just leave below and l will answer when l can, a little busy this time of year.

Just cooking good, healthy and nutritious food maybe these so-called food companies should try that one in Christmas 2014 #chefs-tips