Author Topic: Thanksgiving 2010  (Read 4237 times)

Offline Mike GadgetGeek Stock

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Thanksgiving 2010
« on: November 19, 2010, 05:47:48 PM »


You all know by now that the process is what gets my attention..   I am doing 3 things this afternoon/evening..

I am cooking dinner for tonight (self caught tuna, Bok Choy from DFM, and some sticky rice)

I am also prepping the dish for tomorrows show.  It is a leftover show so I have to pretend that all of this stuff is leftover and combine it into a dish or casserole on the Big Green Egg for tomorrow.

I am also putting together a nice sized side dish for our annual family bash in Social Circle with Deanne's uncle.  I have chose a beet and carrot salad, with an interesting Miso/Ginger dressing.  I'll post the recipes as I finish and taste the dishes.

So a lot is going on here now.. stuff in the oven for stock, and the turkey thighs for the casserole for CnFM tomorrow..

The Bok Choy is washed and ready for a quick stir fry, the rice is way ready with a bit of leftover miso in the water and a chunk of ginger too.  The tuna is still in the vacuum bag at this time, ready to be cut into nice portions and barely cooked in a pan on the stove..   I almost hate to not bring the Big Green Egg or some grill into play with all of this going on, but I am not doing it.

I'm sure dinner will be great, and I hope that the "leftover" casserole will be a good addition to the show.

I feel really sure about the grated beet and carrot salad..  the dressing is tasty, and I can be confident that nothing like that has ever graced the table of these DEEP SOUTH relatives that will be eating it on Sunday.  I love to throw a curve into the dressing, turkey, and collard greens crowd..    :o

I only hope that I don't bring most of it back home and that some one will pat me on the back and say "dern, that's good"... ?

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Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline Mike GadgetGeek Stock

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Re: Thanksgiving 2010
« Reply #1 on: November 21, 2010, 11:07:25 AM »


I just cannot do things the easy way..  ;)

I prepped for our annual dinner in Social Circle by finding a good recipe and doing most of it ahead..  Now when it comes down to "we have to leave" time, I decided that the grated beets and carrots needed a quick blanch, and ice bath, and then spun dry, then rolled onto paper towels and squeezed dry...   Our kitchen looked like a murder scene with beet juice on the processor, the two sinks and as many bowls as I could involve.  I did clean it up, The beets and carrots look and taste yummy, and I hope the family will eat and like this experimental salad. ?  I'll post the recipe before Thanksgiving if any of you want to give it a try?

here is a quick pic of the veg. undressed in a bowl....



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Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline AndyBoy

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Re: Thanksgiving 2010
« Reply #2 on: November 22, 2010, 07:45:32 AM »
The salad looks beautiful, love the colors.

I am trying to decide if I want to make my gravy and mashed potatoes for my nephew. He went nuts over them 2 years ago and I made them for him last year also. Need to get started if I do because the gravy takes two days to make.

Offline Mike GadgetGeek Stock

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Re: Thanksgiving 2010
« Reply #3 on: November 24, 2010, 01:47:59 PM »

GG>-  I made this today, for a nice cool-down until tomorrow..

Cranberry, Pear, and Ginger Relish

Improvise with this relish: Add or substitute other dried fruits, such as
finely diced dried apple, pear, or apricot.

Yield:  15 servings (serving size: 1/3 cup)

3 cups fresh cranberries (about 3 cups in one bag)
2 cups finely chopped peeled Bosc pear (about 3 pears)
1 1/3 cups orange juice
1 1/4 cups dried cranberries (6oz. bag Ocean Spray)
2/3 cup packed brown sugar
3 tablespoons dried currants or raisins
3 tablespoons minced crystallized ginger (chopped)
1/2 teaspoon ground cardamom

Combine all the ingredients in a large saucepan; bring to a boil. Reduce
heat, and simmer for 10 minutes, stirring occasionally. Chill.

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Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline Otto

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Re: Thanksgiving 2010
« Reply #4 on: November 24, 2010, 08:25:12 PM »

GG>- 
Cranberry, Pear, and Ginger Relish


Yum!  I will give this recipe a try, soon!

I'm working on Weapons-grade ratatouille for tomorrow, Francis Lam, Salon magazine.  I started at 1pm.  At 4 I put the 4 pounds of pureed tomatoes into the onion and pepper mix.  I'm still trying to get the mix down to a pint.  The grilled veggies were ready hours ago.

What I learned today: the low and medium low settings on the stove are too low.  I think this should only take about 4 hours. 

---
Finished at 10:30.  Will know tomorrow if it's weapons-grade.
« Last Edit: November 24, 2010, 10:00:08 PM by Otto »

Offline AndyBoy

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Re: Thanksgiving 2010
« Reply #5 on: November 25, 2010, 07:50:14 AM »
Happy Thanksgiving everyone. We are off the Grandmother's house.   ;D

Offline Mike GadgetGeek Stock

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Re: Thanksgiving 2010
« Reply #6 on: November 25, 2010, 09:27:39 AM »

GG>- 
Cranberry, Pear, and Ginger Relish


Yum!  I will give this recipe a try, soon! 

If this recipe has a downside, it is that it makes so blinking much relish to be thankful for...   ;)

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Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline Mike GadgetGeek Stock

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Re: Thanksgiving 2010
« Reply #7 on: November 25, 2010, 12:06:01 PM »

Da boidy is on the Big Green Egg, thank you uncle Wesley for the pecan trimmings that are giving our dinner a nice chocolate color.


Those pecan sticks really got the bird dark...  This is at one hour.




BGE is shut down waiting for the temp to come up in the thigh meat about 5 degrees.  It is chocolate brown.



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« Last Edit: November 25, 2010, 01:52:26 PM by Mike GadgetGeek Stock »
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline Barnum

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Re: Thanksgiving 2010
« Reply #8 on: November 25, 2010, 01:14:31 PM »
A modest Thanksgiving this year for 3 of us:

Spicy spinach dip

Avocado & grapefruit salad
Smoked spiral cut ham (from Community Q)
Brussels sprouts, fried w/ bacon & balsamic
sweet potatoes "gratin" (w/ cranberries & bourbon)

Black Russian Cake (chocolate cake w/ lot lots of vodka), served with a big dollop of fluffy pumpkin mousse

Offline Girly

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Re: Thanksgiving 2010
« Reply #9 on: November 25, 2010, 08:57:18 PM »
I'm going to try and remember everything we had:

Turkey (1+ the breast of another one)
2 kinds of green beans
Brussel Sprouts
Beets/salad/goat cheese
Tossed salad
Asian salad
Dressing
Black eye peas
Corn pudding
Cranberry salad
Mashed potatoes
Sweet potatoes
Squash casserole
Relish tray
Gravy
Rolls
Veggies and dill dip
Fresh fruit
Pumpkin pie
Apple pie
Chocolate cake
Pumpkin bread pudding with caramel sauce
Beer
Wine

I'm sure I've forgotten something! 25 of us. In a small house. PERFECTION :)
 

Offline Mike GadgetGeek Stock

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Re: Thanksgiving 2010
« Reply #10 on: November 25, 2010, 09:46:48 PM »

GG>- 
Cranberry, Pear, and Ginger Relish

I'm working on Weapons-grade ratatouille for tomorrow

Well, was it worth weaponizing ?    :D

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Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline secret chef

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Re: Thanksgiving 2010
« Reply #11 on: November 25, 2010, 09:49:06 PM »
Here's what we had this year:

duck breast with orange pomegranate glaze,
fingerling potato confit,
brussels sprouts with pancetta,
roasted baby beets with citrus dressing & goat cheese,
apple, pear, cranberry crisp

We were feeding 5: 2 adults, 2 teens, 1 six yr old.
It made more sense for us to have duck breasts instead of a big turkey.
Still plenty of leftovers...



Offline mikeamor

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Re: Thanksgiving 2010
« Reply #12 on: November 28, 2010, 03:21:04 PM »
...and for your leftovers

Thanksgiving Turkey Cake!

Click here for recipe on CHOW.com




Unfortunately, a conclusion is usually the place where you got tired of thinking.

Offline Mike GadgetGeek Stock

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Re: Thanksgiving 2010
« Reply #13 on: November 28, 2010, 04:48:43 PM »

What we had:

Pecan smoked turkey
My home made gravy (no giblets)
Southern cornbread pan dressing
Collard greens
Deviled eggs
Candied yams
Broccoli casserole
Cranberry pear relish
Cheesy apples
Plum cake
Pecan pie

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Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline KoPP

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Re: Thanksgiving 2010
« Reply #14 on: November 29, 2010, 11:35:57 AM »
Mom and sis didn't do anything special - normal cold salads and such. Ate most of the deviled eggs (hint: I love the things), and made some Dagwoods with the leftovers. We make a red goo with cherry Jello, applesauce, and cinnamon Imperials that goes great with turkey. It was good to see my brother and sister with my Mom yelling at us when the conversations went from PG into R territory.

Good to see the site back up.

 

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