Tuesday, November 29, 2011

I need beef!

I'm so sick of Turkey.  Yes, it is a roast beef covered in bacon.  And look carefully, there are several dollops of Criso on the veggies...they get really crunchy that way.  My mom's secret....

No regrets....but yum...

Happy Eating!

Friday, November 25, 2011

Thanksgiving Dishes

Well, I'm still in food coma from yesterday, but I think everyone had fun.  Had 18 adults and 4 little kids...and the dog was so happy to see everyone!

Appetizers and desserts were provided by our guests:  the family chicken wing recipe, baked stuff shirmp, Mexican dip...then the pies and sweets...and Italian cookies!

The table.  Flowers from Chapmans...love the colors.  They do really great work.  The three arrangements had orchids in them...lovely.
Yes, the walls in our dining room are painted red.  Actually BenMoore "Country Redwood".  The drapery fabric is a reproduction of a men's waistcoat fabric from India c. 1780. Thank goodness my sister has those folding chairs!  Many would have been sitting on the floor!

The Sweet Potato "Cannelloni" was a crowd pleaser.

Thin slices of sweet potato filled with a puree of sweet potato, spices, parmesan and apples.  Topped with shaved parmesan and toasted walnuts.... It was a little fussy, but I had time Thursday AM having prep'ed the rest of the meal the night before.

More coming!

Happy Eating!

Wednesday, November 23, 2011

Cook-a-thon update.

It's 4:30 Saturday, I'm pooped.  You may remember that my new range hadn't been leveled up to the counter.  Guess who called this morning?  Right.  Lost an hour this afternoon while the guys were here. And I could heat the oven cause they had to move the range.  I didn't get the potatoes peeled...ick.  One stuffing more to make.  Guess I'm not sitting down to watch the Macy's Parade!  I tried.  Taking lots of photos.

Happy Eating!

Monday, November 21, 2011

First Thanksgiving Hurdle!


My elderly neighbors who usually cook the second bird for us called to report:  Their electric oven is dead and replacement parts not due until next week! 

So my parents volunteered to cook one...but I've got to get one of the birds to to their house on Wednesday. They're 25 minutes away.  Wasn't planning on stuffing that one which is good.

Logistics.  It's all about logistics.

Happy Eating!

Thankgiving Time!

Sorry, I've not been posting frequently.

This is my favorite holiday of the entire year!  Just giving thanks, no religious themes, no remember the war dead

I may have not been posting, but I have started cooking for Thanksgiving.  Sunday I made the meat sauce for the lasagna that I'll make Wednesday.  Today I'm making corn bread for a stuffing...and I'm using white corn meal...see who notices...

This is what I've come up with:

Lasagna and Salad
Brined Roasted Turkey w/Traditional Stuffing
(I cover this one with cheesecloth that had been soaked in melted butter and white wine)
Roasted Turkey with Sausage & Fennel Stuffing
Brussels Sprouts w/bacon and walnuts
Mashed Potatoes
Garden Peas
Sweet Potato 'Cannelloni'
Green Beans w/shallots and crumbs
Jellied Cranberry Sauce
Whole Cranberry Relish

We're having 20!  More the merrier...the guests are bringing the apps and desserts.

I promise to take some pics and post a few of the more interesting recipes.

Happy Eating!

Wednesday, November 9, 2011

Pork and Bean Chili

Been off for a while.  Should have a few posts today.

I've been looking for a pork chili recipe and stumbled along one that I modified.

Total Time:  3.5 hours
Cook Time:  2.5 hours

1/2lb bacon cut into 1" pieces
1.5lbs pork stew meat (looks like beef chuck cubes for beef stew).  I found pork loin, I would rather have found shoulder. Cut into 1" pieces.
1 large white onion chopped
4 cloves garlic minced
2 jalepenos, seeded and cut into rings
2c beef stock
1 -28oz can of diced tomato in puree or own juice.  You'll use about 2/3rds of it.  Hold the rest in reserve if needed.
1/3c chili powder
2t dried oregano
1/4t cayenne pepper (or to taste)
1T ground cumin
1T veg. oil

In a heavy bottom pot, at least 4 qts. render the bacon and remove to a paper towel.  Remove all but 2T of the bacon fat.  Add about 1T of canola or veg oil to help raise the smoke point of the bacon fat.

Dry the cubes of pork with a paper towel and sprinkle with salt and pepper.  When the oil is hot, cook cubes in oil until brown.  Cook in multiple batches.  You don't want to crowd.  If you do the pork will not brown.  Remove to a dish when cooked.  When finished, add onions and jalepeno to the pan.  Saute until almost translucent. Add garlic and spices.  Cook until the garlic has become fragrant, but not brown.  Cooking the spices helps to bloom their aromas.

Add back pork and any drippings.  Cook until tender, about 2-2.5 hours.

Set out toppings:  the bacon, minced red onion, minced jalepeno, sour cream, grated jack cheese, avocado...what ever you have.  Serve with warmed nacho chips.
Finished product before toppings.

Next time I'm going to go back to adding a bottle of beer and reduce the beef stock.  It was pretty good!

Happy Eating!