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Started Thanksgiving Dinner prep... |
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Kickboxer
MODERATOR Moderator Joined: February/13/2008 Status: Offline Points: 23679 |
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Posted: November/20/2017 at 19:26 |
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Started the dressing… using Axis sausage as the basis. My Lady refused to allow me to put jalapenos in it…
I ALMOST got away with it, but got caught… |
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Opinion,untempered by fact,is ignorance.
There are some who do not fear death... for they are more afraid of not really living |
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Kickboxer
MODERATOR Moderator Joined: February/13/2008 Status: Offline Points: 23679 |
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Four different mushroom types… crimini, chanterelles, portabella, shiitake. The blend works well with multiple spices, red wine, butter, extra virgin olive oil, aged balsamic vinegar, real chicken broth, onion, garlic, celery, the Axis sausage and "piece de resistance", cornbread… Lori said it was the best I've ever made.
Tomorrow, I construct apple and pear compote and my own version of cranberry relish. The compote requires a lot of riesling, so it is always fun… a little wine for the compote… a little wine for me… a little wine for the compote… a little more wine for me… always love making the compote...
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Opinion,untempered by fact,is ignorance.
There are some who do not fear death... for they are more afraid of not really living |
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HKtoTikka
Optics Apprentice Joined: November/11/2015 Location: TX Status: Offline Points: 159 |
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I started defrosting a Turkey and a Pork Shoulder Sunday.
Monday I had the bird in cold water for about 10 hours then back to fridge. Today I will start brining the bird. I will also water defrost the shoulder and start brining it. I will smoke the shoulder (mostly pecan) above the turkey then stuff bird and finish in oven. Stuffing not resolved yet. An olive oil sautee of mushroom, onion, celery, garlic, hatch pepper, then dill, parsley, salt, pepper, bread, chicken broth and some sausage. It might be some fresh chorizo or something local (Buds or Guys) or it might be something else. I have some Rabideaux (Lake Charles LA), but I also think I have some Gaspars Linguica (N Dartmouth MA, but available in Publix). Cuz’s Sop
2 cups apple cider vinegar 1 cup water 3 Tablespoons ground black pepper 2 Tablespoons table salt 1 Tablespoon Worcestershire sauce 1 Tablespoon paprika 1 Tablespoon cayenne pepper Warm ingredients over low
heat, stirring occasionally. Here ya go. This has the pork rub on it and if you want to sop the pork shoulder you can use the sop. The sop also works great as a brine. Pour the sop in a small ice chest with your pork in it, fill with water to just above the pork shoulder and put a bag of ice in it. Let it brine for at least 24 hrs adding ice as needed. Take it out
of the brine and let it come to room temp before smoking. Edited by HKtoTikka - November/21/2017 at 06:11 |
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HKtoTikka
Optics Apprentice Joined: November/11/2015 Location: TX Status: Offline Points: 159 |
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This is what I made for Thanksgiving potluck at work
I didnt use a pigs foot, I used smoked beef neck instead, so it didnt thicken, but it was well received at work and at the HomeBrew club meeting that evening. Daube Creole I have had great results with the recipes at that site, I have done Red Beans and Rice and Shrimp Etouffee. I dont know whether I did his gumbo, I do gumbo based on a Prudhomme recipe and then take it from there. If you use his recipes, in his Cajun Spice recipe, use about 1/2 to 2/3 the recommended salt. _____________________________ Larded Beef Roast Recipe 5 lb Beef Roast, preferably from the Round Make 1 inch long incisions about 3 inches deep all over the roast. Toss the salt pork strips with the remaining ingredients.
Fill each incision with some of the seasoned salt pork mixture. Refrigerate overnight.
Daube Creole Recipe 3 Tbsp Lard or Bacon drippings Season the larded roast very liberally with salt and black pepper and dust lightly all over with the flour. Heat the lard in a large Dutch Oven on high heat. When very hot, sear the larded roast on all sides until very brown. Remove the roast to a plate.
Reduce the heat to medium and add the onion, stirring well, making sure to get all of the brownings from the bottom of the pot. When the onion is nicely browned add the tomato paste. Cook for several minutes, browning the paste slightly. Add the sherry and bring to a boil over high heat to cook off the alcohol. Add the stock, carrots, turnips, garlic, split pig’s foot, bay leaves and thyme. Bring to a boil, then return the roast to the pot, turn the heat down to a simmer. Cover the pot with a tight fitting lid and cook for 3 1/2 to 4 hours. When the roast is tender remove to a cutting board. Turn up the heat and reduce the sauce by half. Remove the pig’s foot, bay leaves, and thyme. Season to taste with salt, black pepper and cayenne. Add the chopped parsley. Slice the roast in thin slices and cover generously with the sauce. Serve over Creole Boiled Rice or cooked pasta. Edited by HKtoTikka - November/21/2017 at 06:29 |
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Kickboxer
MODERATOR Moderator Joined: February/13/2008 Status: Offline Points: 23679 |
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Looks great.
My brine is: peppercorns fennel clove bay leaves Of Course salt (all to taste or preference… go light on the clove) water Riesling Turkey will start brining today.
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Opinion,untempered by fact,is ignorance.
There are some who do not fear death... for they are more afraid of not really living |
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BeltFed
Optics Retard Joined: February/12/2008 Location: Ky Status: Offline Points: 22284 |
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The only reason I'm not going to HKtoTikka's for Thanksgiving, is because Kickboxer's is closer.
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Life's concerns should be about the 120lb pack your trying to get to the top of the mountain, and not the rock in your boot.
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Bigdaddy0381
MODERATOR Georgia peach Joined: February/27/2007 Location: Georgia Status: Offline Points: 13682 |
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I think I'm up for a two'fer....
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Kickboxer
MODERATOR Moderator Joined: February/13/2008 Status: Offline Points: 23679 |
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I love cooking with wine… sometimes I even put it in the food...
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Opinion,untempered by fact,is ignorance.
There are some who do not fear death... for they are more afraid of not really living |
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Kickboxer
MODERATOR Moderator Joined: February/13/2008 Status: Offline Points: 23679 |
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About another half hour on the pear and apple compote… looking good so far.
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Opinion,untempered by fact,is ignorance.
There are some who do not fear death... for they are more afraid of not really living |
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Kickboxer
MODERATOR Moderator Joined: February/13/2008 Status: Offline Points: 23679 |
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Compote is finished. Tomorrow is my own cranberry/cherry relish, butternut squash casserole, sweet potato pie…. all that will be left is rolls and the turkey. Cooking the turkey with a new method for me… oil less "air fried". Basically convection cooking, I've just never used this "medium" before.
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Opinion,untempered by fact,is ignorance.
There are some who do not fear death... for they are more afraid of not really living |
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HKtoTikka
Optics Apprentice Joined: November/11/2015 Location: TX Status: Offline Points: 159 |
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Both brines done. Pressure cooking some short ribs with spanish onions, red onions, garlic, coarse paprika (with oil), isot pepper, rosemary and thyme in beef broth. I'll add some red wine later.
If you don't know about this paprika, you need to find some: Edited by HKtoTikka - November/21/2017 at 19:41 |
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Kickboxer
MODERATOR Moderator Joined: February/13/2008 Status: Offline Points: 23679 |
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I've not used the pressure cooker in a while… used to use it regularly… time. Thank you for the tip.
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Opinion,untempered by fact,is ignorance.
There are some who do not fear death... for they are more afraid of not really living |
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Kickboxer
MODERATOR Moderator Joined: February/13/2008 Status: Offline Points: 23679 |
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Everything is finished, except the turkey, rolls, and some snow peas we found fresh.
Have a great Thanksgiving everyone. May your blessings be uncountable and your thanks be unlimited.
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Opinion,untempered by fact,is ignorance.
There are some who do not fear death... for they are more afraid of not really living |
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Kickboxer
MODERATOR Moderator Joined: February/13/2008 Status: Offline Points: 23679 |
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The dinner is done. I must say, the brining with the oil less fryer produced the best turkey I have ever cooked… will be my method for the foreseeable future.
Overall, the family loved it… which makes the whole process worthwhile. Had a great day with wife, daughters, boyfriends/husbands. MUCH to be thankful for. God bless our troops and keep them safe. I hope this day was good...
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Opinion,untempered by fact,is ignorance.
There are some who do not fear death... for they are more afraid of not really living |
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BeltFed
Optics Retard Joined: February/12/2008 Location: Ky Status: Offline Points: 22284 |
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Awww shucks! I guess I'll turn around and go home now. I missed it.
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Life's concerns should be about the 120lb pack your trying to get to the top of the mountain, and not the rock in your boot.
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Kickboxer
MODERATOR Moderator Joined: February/13/2008 Status: Offline Points: 23679 |
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You and Mrs BF would always be welcome… plenty left over. But… you WERE late...
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Opinion,untempered by fact,is ignorance.
There are some who do not fear death... for they are more afraid of not really living |
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