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Cooking At Home & Shopping => Cooking at Home or with friends => Topic started by: Mike GadgetGeek Stock on November 20, 2011, 09:49:04 AM

Title: Thanksgiving 2011
Post by: Mike GadgetGeek Stock on November 20, 2011, 09:49:04 AM

We are up and ready to attend the first of our several LARGE family Thanksgiving events, today it is in Social Circle.

I made baked rutabaga for our contributory dish, I WILL make a rutabaga pie for one of the next two dinners we will attend. 

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Title: Re: Thanksgiving 2011
Post by: HaagenDazs on November 20, 2011, 09:24:26 PM
We're off to St. Simons for Thanksgiving this year.  We've got a turkey reserved at what I believe is the single, one and only Harris Teeter left in the state... correct me if I'm wrong. ;)  We made our annual road trip to Elberton on Saturday and picked up our Bourbon Red heritage bird from Nature's Harmony Farm, but with an 8 month old in tow we decided not to pack up a large cooler alongside the stroller, etc.  We'll save the fancy bird for Christmas or sometime around then.  Mike, I think based on your recent rutabaga commentary I'm going to make a dish for the holiday.  I've got some sprouts growing in my home garden but it won't be anytime soon that they're ready.  Happy Thanksgiving everyone!
Title: Re: Thanksgiving 2011
Post by: Mike GadgetGeek Stock on November 20, 2011, 09:26:59 PM

   The first one went off without a hitch.  I'll post some pictures of the 18 side dishes that were supplied, at least a long shot of the service area.   It was great.   Even though a lot of work went into the food, the family together is what made the day.  I am grateful that I have that kind of family behind me.


Our roasted rutabaga was a hit. 
There had never been a rutabaga dish on the serving line before so I accomplished my mission.  LOL

I gathered up some Rosemary from Linda's bushes and a whole big bag of Oregano, along with a half pound of Rosemary.  They are going to dig some up and put them in a different place next year, so I had to get the abundance now.   I passed up the 6 foot square bed of lemon Thyme.   It also is being moved after 10 years in it's spot at uncle Wesley's..  I also got about a pound of Cayenne Chiles from their late blooming bush, I am drying these and making some good powder from fresh Chiles.

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Title: Re: Thanksgiving 2011
Post by: Mike GadgetGeek Stock on November 22, 2011, 10:49:29 AM

Big start cooking day with a couple cornbreads being made here, an interesting cranberry/dried cherry dish out of the Cooking Light magazine (Pg 149), and the start of the dicing and measuring for the big pan of dressing.  I hope I get to the pearl onions and maybe the tea brine solution today ....

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Title: Re: Thanksgiving 2011
Post by: Girly on November 22, 2011, 12:41:38 PM
We have already had one Thanksgiving with all the usual Southern suspects:

Turkey
Cornbread dressing (5 pans - I brought a pan home)
Canned cranberry sauce
Mashed sweet 'taters with enough marshmallows to put you into a diabetic coma
Squash casserole with MAYBE 2 squash in the whole thing
Green beans cooked for days
Rolls
Gravy
Pecan and pumpkin pies

Headed for Alabama to the SO's mother's "club" for dinner on Thurs since it will just be a few of us, then headed to the beach Friday to join some friends for an alcohol infused GA/GT game weekend. Italian food on Friday night and steaks on Saturday. Just like the Pilgrims!

I have already gained 5 pounds  :P
Title: Re: Thanksgiving 2011
Post by: LizR on November 22, 2011, 03:09:35 PM
Girly - sounds like a fun week for you!

I'm having a total of 10 on Thursday. I have all the food purchased (except butter, how could I forget butter?), but I haven't made anything yet. Usually, I'd have the pimento cheese and the cranberry sauce ready by now. I can feel the first twinges of hosting anxiety beginning... :0)
Title: Re: Thanksgiving 2011
Post by: Mike GadgetGeek Stock on November 22, 2011, 07:14:11 PM
Girly - sounds like a fun week for you!

I'm having a total of 10 on Thursday. I have all the food purchased (except butter, how could I forget butter?), but I haven't made anything yet. Usually, I'd have the pimento cheese and the cranberry sauce ready by now. I can feel the first twinges of hosting anxiety beginning... :0)


I am done with some starts and stops.  I did BURN the first try at making turkey stock with ground turkey.  Only a 15 minute time period let the dern thing burn on the bottom of the big heavy duty Calphalon pan.   I went to the store and started over after pitching that mess into the trash.  I hate it when that happens.

So now I have 8 qts. of wonderful rich turkey broth to both make dressing and to make some gravy. 

The smoked tuna dip will be a memorable thing.  I adlibbed it and it turned out pretty okay. 

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Title: Re: Thanksgiving 2011
Post by: Mike GadgetGeek Stock on November 23, 2011, 11:26:53 AM

MwS]- With some subtle changes this is the Brine I'm using, not doing the tea and lemon gravy.


   
Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy

yield: Makes 16 servings

For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours.
If you are planning to brine it in a cooler, plan on needing extra ice.

Ingredients

    5 lemons, divided
    18 Earl Grey tea bags
    11 4-inch-long rosemary sprigs, divided
    2 cups coarse kosher salt
    1 1/2 cups (packed) golden brown sugar
    1/2 cup fresh lemon juice
    12 cups ice cubes


    2 turkey-size oven-roasting bags
    1 22-pound turkey; neck, heart, and gizzard reserved for gravy


    1 12 3/4x9x2-inch disposable aluminum pan
    1 celery stalk, cut crosswise into 3-inch pieces
    1 medium onion, quartered
    1/4 cup olive oil

Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags.
Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm.
Add ice to reduce temperature to below 45°F.

Place 1 roasting bag inside the second, forming 2 layers. Place inside large pot. Place turkey in roasting bags, breast side down. Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36 to 48 hours. Or, place bags into large cooler, pour brine over turkey, and tie bags securely. Pour ice over and around turkey in bags. Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt). Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill; if using 3-burner grill, place pan over center burner).

Prepare barbecue (medium-low heat). If using charcoal grill, arrange coals on each side of aluminum baking pan, dividing equally. (You will need to add about 6 briquettes to each side of aluminum pan every 30 minutes to maintain temperature while cooking turkey.) If using 3-burner gas grill, light
burner(s) on left and right, leaving center burner(s) off. If using 2-burner gas grill, light burner on side opposite disposable pan. Insert instant-read thermometer into top vent of grill. Maintain temperature at around 350°F.

Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion. Tie legs together. Brush turkey all over with oil.

Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 3 hours. Transfer turkey to platter. Tent with foil. Allow to rest 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Serve with gravy.

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Tea-and-Lemon Gravy

yield: Makes 3 1/2 cups

Ingredients

    8 cups low-salt chicken broth
    2 celery stalks, coarsely chopped
    2 carrots, peeled, coarsely chopped
    1 medium onion, halved
    1 fresh rosemary sprig
    Neck, heart, and gizzard, reserved from 22-pound turkey
    1 lemon

    1 Earl Grey tea bag

    5 tablespoons butter
    5 tablespoons flour
    1/2 cup whipping cream
    1 tablespoon finely grated lemon peel

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Title: Re: Thanksgiving 2011
Post by: Mike GadgetGeek Stock on November 24, 2011, 08:04:56 AM


Happy Thanksgiving to all you folks.  I hope your day is wonderful.  We here are thankful for all of you and ever so much.

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Title: Re: Thanksgiving 2011
Post by: Mike GadgetGeek Stock on November 24, 2011, 09:24:51 PM

Click on this for Our Thanksgiving Feast 2011 (http://www.flickr.com/photos/49637895@N00/sets/72157628138339241/) pictures

We had a wonderful family gathering, we all talked nice, ate well and again the dinner provided me with a way to experiment on a few things I had been thinking about cooking/fixing for the last month or two. 

It is NOT about the food folks, it is about the fellowship.  We missed a few folks sitting around our table this year due to some complications and health, but those that were here bowed our heads to those that were not.


(http://aroundhere.net/Mike2/285Fpics/2hoursintotheBigGreenEggTurkey.JPG)


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Title: Re: Thanksgiving 2011
Post by: jpellett251 on November 25, 2011, 12:48:01 PM
Smoked turkey.  I don't bother with whole turkeys, just a big turkey's worth of legs and thighs.

(http://i.imgur.com/iBObg.jpg)

Great day to be outside.  I made the fire at 5:30, had turkey on by 6:30, and it was done at about 3:00 with a nice pork candy flavor.
Title: Re: Thanksgiving 2011
Post by: tansu on November 25, 2011, 12:56:24 PM
Had smoked turkey last weekend and eating leftovers past week.
I really really like turkey sandwiches!
Whole fish and tea smoked duck for thanksgiving thanks to Gu's Bistro.
Friends from Japan tomorrow for gumbo/oysters/crawfish.
Sunday double smoked ham (costco ham smoked)
Suggestions welcome on smoking a pre cooked/sliced ham.
Title: Re: Thanksgiving 2011
Post by: Mike GadgetGeek Stock on November 25, 2011, 01:22:16 PM


Nice looking jdp and tansu.  We were at the minimum size for a turkey to feed that many folks, so next year I have to concoct a different plan.  I have a side-burner smoker but I don't have an adaptor for the BBQ Guru for it.  I'll work/think on that over the summer.  I do like doing it on the Big Green Egg as it is pretty stupid proof, and sometimes I need that, but outside of getting another Big Green Egg I don't have a solution to making a bigger bird unless I figure a way to lower the grate some, so a bigger bird will fit inside the dome.

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Title: Re: Thanksgiving 2011
Post by: Mike GadgetGeek Stock on December 02, 2011, 04:00:38 PM


Let us put this puppy to bed.   One more night of really good leftovers but it wearing on me.  I am making new gravy, and I will so some kind of something to the leftover chunks of turkey that are lurking in the bottom/meat drawer.  There is a smidge of dressing, a smaller smidge of the garlic mashed potatoes and a nice big tub of that cranberry/black cherry chutney.   Should we dress up as pilgrims and Indians ?

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Title: Re: Thanksgiving 2011
Post by: mikeamor on December 03, 2011, 06:41:33 AM


  Should we dress up as pilgrims and Indians ?

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Sounds kinky...  ;D
Title: Re: Thanksgiving 2011
Post by: LizR on December 03, 2011, 10:02:37 AM
Just used the last of the turkey bits in this recipe, which is a tradition with us after Thanksgiving:
http://tinyurl.com/7kx7gwu

It is a chicken ala king recipe from the New Basics cookbook. Very simple but delicious. I subbed frozen green beans for the peas and left out the mushrooms because I didn't have any. Basically, it is one of those "use up the bits in the crisper" deals.
Title: Re: Thanksgiving 2011
Post by: The_Scientist on December 03, 2011, 10:10:31 AM
We went home to Pittsburgh for the holiday. My mother had 17 for dinner, and as usual the spread was fabulous. FG made a green chile casserole to switch things up, and it was a hit. My globe-trotting cousin was in town for the first time in at least three years along with her New Zealand native boyfriend, a natural charmer who already had everyone loving him. Doing the family thing is nice but intense, a little overwhelming for greenhorns, but most importantly loving.
Title: Re: Thanksgiving 2013
Post by: Mike GadgetGeek Stock on November 26, 2013, 06:41:17 PM


A small family gathering at our place on Thursday, I hope my turkey will be thawed..



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Title: Re: Thanksgiving 2013
Post by: Lorenzo on November 27, 2013, 10:15:03 AM
This will be the first Thanksgiving that my wife and I have spent by ourselves in the four years we've been married.  We're looking forward to the peace and quiet and absence of travel for a change.
Title: Re: Thanksgiving 2011
Post by: Mike GadgetGeek Stock on November 27, 2013, 11:48:14 PM


Have a wonderful Thanksgiving to all of you...


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Title: Re: Thanksgiving 2013
Post by: MadBob on November 28, 2013, 07:00:49 AM
You as well Mike! 
Hope your Turkey thawed!
Our Turkey has been brining for a couple days in a habanero and serrano chile brine and who knows what else Richard has put in under the skin. You can bet it will be epic. And deep fried.
Now, on to Blairsville!
Title: Re: Thanksgiving 2013
Post by: Mike GadgetGeek Stock on November 30, 2013, 02:17:16 PM


Our setup and some of our dinner, I didn't take too many people pictures this year but I wish I had...  We had a nice small gathering.

http://www.flickr.com/photos/49637895@N00/sets/72157638188410076/ (http://www.flickr.com/photos/49637895@N00/sets/72157638188410076/)

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Title: Re: Thanksgiving 2011
Post by: Mike GadgetGeek Stock on December 01, 2013, 05:11:35 PM


A great leftover plate of things..     Hey, 'ya can't throw them out..    8)

Pretty dern tasty actually, we had a Fennel and Shiitake mushroom side dish in this one, it was/is a standout, I had not ever put those two flavors together before and it worked for us.    Some smoked black pepper in there a clove of garlic and some salt, that was it.. 

That is an amazing compote recipe, it is not mine to be sure but I let my imagination wander when I make it.  This time it had about 1/4cup of smoked/fresh jalapeno in it.   I knew it but no one else did and I got NO remarks about it, it seems that the sweet backed up the heat enough that folks did not notice and almost all of it was used, and I'm THANKFUL for that.   

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Title: Re: Thanksgiving 2011
Post by: Northside Food on December 01, 2013, 05:32:27 PM
Looks super tasty, Mike. Thanks for sharing.

I had Thanksgiving with my in-laws in Texas. My sister in law cooked, which was fine. She's not a great cook by any stretch, but she takes pride in being able to provide Thanksgiving for all of us, so I eat what I like and thank her for her efforts. When my father in law was still with us, he cooked and it was an amazing mishmash of American and Chinese customs. We'd have potstickers along side the turkey and crispy fried shrimp next to potato salad. They still make many of the same dishes, but not all at once and they just don't have the same flare.