What did I cook this weekend.....

That does look really good! I made my apple cranberry spice pie yesterday. Getting the right mixture of sugar, flour & spices with bright juicy flavored apples help give the cranberries a tart pie cherry sort of flavor. Gotta get pics though. Gonna get pics of my dampfbier V2 with a plate of food. Trying to get better pics of my beers.

 

Pumpkin pecan pie.

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So, is that normal pumpkin filling with pecans on top? I'd love to do something to spice up the standard pumpkin pie. My wife made one last night, but it's the same every year. I like to experiment; her, not so much.

We make a pecan and a pumpkin pie each thanksgiving. I like the idea of combining them into one pie!

 

No, it's pumpkin on the bottom and pecan pie on the top. Fusion. Saves me from making two pies!

 

I can't wait to try the apple cranberry this year. I think I nailed it this time for the tart cherry thing. Wife browned sage sausage to add to her grandma's stuffing recipe. Yummy! Got some cajun gravy mix to add to the turkey juices for something different this year. The sausage should add an interesting flavor to that.

 

I go a little different direction on Thanksgiving. I do duck. I brown the legs and thighs, then braise them in belgian Dark Strong beer with leeks and dried cherries. Then I just sear the breasts. YUM.

For sides mashed potato,rutabaga, and parsnip. covered in caramelized onions, bake until the edges start to grisp up. Add some brussel sprouts in a lemon mustard sauce and a salad with goat cheese and dried cherries.

Starting things soon.

And of course lots of good beer..

Happy Thanksgiving everyone.

 

I'm with her the traditional pumpkin pie is sacred any tampering with it should be considered Sacrilege.
I'm cooking the traditional feast today no photos too many people milling about

Edit: I screwed up the quote somehow.

 

This is my first time doing dinner, I have the bird roasting with 2 bottles of blue moon pale and sinew chicken stock. Had to raise it out if the liquid some so I made a bed of baby celery.
Instead of doing mashed potatoes I'm doing twice baked skins. I save all my bacon grease and really like adding some into the mashed skin innards, you get sought smoky bacon flavor through the while skin. The bacon I diced up to top them with also provided grease for the aromatics in my stuffing.
Nothing fancy past the bacon grease in the stuffing unless mushrooms are fancy.
Sweet potatoe casserole is standard, and this will be the first year I made pumpkin pie from scratch (if you haven't done it, it's wicked easy). No cranberries, but I do have juice. Maybe I'll cut up some apples and cook them in the crab juice?
Ant suggestions on that last part would be appreciated

 

Nvm, it's diet cranberry juice, no fake sugar in this house

 

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Brined, injected with butter and stock infused with garlic and herbs then smoked in the oven for the first hour with apple wood.

 

The feast!
Turkey that was cooked covered with bacon, mashed potatoes & gravy, stuffing, peas, glazed carrots with cranberries and homemade dinner rolls. Served with my Spruce Tip Ale.
Desert will be the wife's Apple pie.


Dan6310

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Turkey is in the oven, broccoli casserole made, rolls are rising, dressing prep done...waiting on turkey stock. Giblets are simmering, mother in-law's dressing made (different from mine), brother in-law working on potatoes for mashing. Hors D'oeuvres served. Cinnamon rolls this morning were pretty good...not quite as soft and airy as I hoped, but good. Having a Scottish Shortbread and a Scottish Samhain Pumpkin Ale while I relax and await baking, carving, gravy-making and finishing my dressing

 

Well, I misjudged the internal temp on the turkey and that pushed us back a bit...and my rolls didn't live up to expectation. Need Dad's recipe! But, everyone got fed and is happy. And I'm hot and tired. Need a shower and a nap...late enough now. I might call it a night...but probably not.

 

We've done monkey bread for T-day breakfast for as long as I can remember. It's decadent and delicious. Look for recipes online. We don't do the raisins, and ours is extra sticky. We use pecans instead of walnuts.

 

Turkey day leftovers.
Turkey frame soup with whole wheat noodles.


Dan6310

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That looks grim as **** but I bet it was well tasty

 

That looks REALLY good! I wasn't pleased with the rolls that I used the dough for, mainly. I need my Dad's recipe and I think both rolls and cinnamon rolls will be better.

I made some simple turkey salad today; otherwise, straightforward leftovers. The broccoli casserole reheats very well!

 

We had sausage stuffing with turkey, gravy & homemade cranberry sauce last night. Turkey was still moist!

 

Bought a pork loin on a whim and was trying to find something creative to do with it (thanks to you folks of course).

Unrolled her, marinated in mojo and stuffed her with mofongo (took a basic plantain-salt-garlic mash then added sautéed onion and bell peppers).

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Rolled it up and roasted for 2 hours

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Plated up with yellow rice and the real star of the night, my famous Cuban black beans:

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That looks delicious, Tamarlane!

Any chance you'd share your world-famous black bean recipe?

 

Sorry, a little lame. BBQ Chicken breast, mac and cheese, peas&carrots and corn. Was good. Washed down with a pumpin ale, Mad Elf clone and a bunch of Bee Cave Porters.

 

Sure thing.

Fairly traditional and very simple but sublime when done right.

Soak a pound of black beans overnight then drain and rinse. In a stock pot saute one medium sweet onion, half a green bell pepper and half a red bell pepper (all diced) in about 1/2 cup olive oil. After a minute or so add three minced garlic cloves and about 1/3rd cup Goya sofrito. Season with a couple tbsps salt or adobo. Mix everything up, return the beans to the pot and add enough water to cover everything about an inch deep. Simmer 4-5 hours. Add 1/4 cup white vinegar and a couple tbsps Crystal sauce with 15 minutes left.

Serve on yellow rice if you have class and good taste or on white rice if you are some [email protected] from Miami or something.

Tastes better the next day.

 

Didn't get a pic, but we've been feasting on turkey chili with stewed tomatoes, sweet onions, bell peppers & black beans served with shredded cheese & sour cream. Smooth, rich flavor from the turkey that still had gelled juices stuck to it when a cleaned the carcass. Gonna try to make stock with the carcass today.

 

The pumpkin pecan pie was a hit! It's just a pumpkin pie on the bottom and pecan pie on top. I am going to have to make one to take to work now.

 

They are very tasty. My family loved theirs.

 

A taste of Delhi with Thanksgiving leftovers...
Leftover mashed potatoes, turnips, peas and turkey. Grahama Marsala, chopped Thai chilies, garlic, onions and turmeric. Store bought wonton wrappers (only so many hours in the day) and a beaten egg to seal the deal. My technique needs work but the filling tasted great going into the wrapper. Need to wait till SWMBO gets home with some veggie oil to fry them.
The filling cooling down before getting wrapped
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I'm NEVER going to get a job on an Indian or Chinese restaurant.
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Thank you SO much! This sounds excellent.

Not from Miami and LOL at the sentiment but I'll probably serve it with quinoa cooked up with some Sazon...not sure WHAT that makes me! LOL!

And yeah, beans are ALWAYS better the next day, or a few days later. LOVE them.

 

Made some spaneko...spaniko...spinach pie last week.
I failed to squeeze the spinach after it went in, hence the water in the bottom of the dish. Lesson learned
Served with spaghetti squash (roasted with olive oil and salt, then shredded and tossed with olive oil, green onions, and parm cheese.

 

Mmmmm, spanakopita! I love that stuff. Looks delicious.

 

Last night was another classic Creamy fail.

Fried chicken is a lovely thing. Fried chicken that has been breaded with bread cumbs and parm is a nice thing as well...

But if you fry the chicken in the same oil that you once fried sardines in... not so good... sigh.

 

Looks good, what's the topping, you need to squeeze spinach like it owes you money, it's amazing how much water it'll hold.

 

That does sound unappealing

 

Tell me about it.
I remembered to do that the last few times I made it, but I was a few homebrews deep at that point...at least that's what I'm blaming it on

The top of the pie was more phyllo dough. I forgot to pull it out of the freezer until the last minute so most of it came off in broken half sheets. I'll blame that on the homebrew too

 

One more.
I smoked a pork loin over the weekend. Rubbed with brown sugar, onion and garlic powder, and chipoltle seasoning. After smoking it got a generous coating of leftover cranberry sauce.
Served with stir fried green beans and garlic and roasted potatoes with rosemary and parm.

 

Looks delicious.....

 

The other night, the store had huge packages of chicken drumsticks for less than $1/lb., so I fired up the grill and did chicken lollipops with garlic and a little dusting of BBQ rub, along with spinach and this funky brown aromatic rice. 'Twas very good.

Now, I keep the knives pretty darn sharp, but cutting through those tendons to make the lollipops was a PITA. Next time, I think I'll use razor blades, which will either be genius or really stupid.

Then tonight, SWMBO once again requested breakfast for dinner and I obliged and this time, HUZZAH! I had some Sierra Nevada Coffee Stout on hand. That is killer together.

 

Last night it was Boneless Pork Chops in Mushroom Soup gravy with Mashed potatoes and a simple romaine salad. Pork chops and mushroom gravy is one of the family's favorite recipes. My daughter helped me make it and right about the time the potatoes and chops were done she asked when are we going to make the green bean casserole?

Apparently, my wife bought stuff to make green bean casserole to go with the chops and kara failed to tell me this before we started. So I guess we have to schedule green bean casserole for another time.

 

I have to make dozens of gingerbread cookies for two five year old girls that want to do some decorating. yummy fun. I was thinking that I would make a shoulder roast (slow roast for 8 hours in the oven then roast at a super hot temp for an hour). Hope to remember the pics!

 

Tonight's dinner was venison stir fry.

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Chicken pot pie. I've never made one before but I threw this together on a whim without a recipe.