What are you cooking for dinner this weekend?

[Cookietruck]

here's that jalapeno sauce i mentioned previously...
i added a bit of onion (like a small slice) and honestly, this sauce is best with just jalapeno, salt, pepper and oil with maybe the smallest garlic clove you can find...
if it's so hot it's blowing you away, add more oil or a tbl of sour cream.

Untitled by misomad, on Flickr

[guido]

here's that jalapeno sauce i mentioned previously...
i added a bit of onion (like a small slice) and honestly, this sauce is best with just jalapeno, salt, pepper and oil with maybe the smallest garlic clove you can find...
if it's so hot it's blowing you away, add more oil or a tbl of sour cream.

Looks great. Must try it. Thanks!

[Too Tall]

I failed to compliment you on the recipe. It is THAT good. Thanks again.

[rwsaunders]

Two pumpkin pies and an apple spice cake coming right up. The smells coming from our kitchen tonight are mighty fine indeed.

[Too Tall]

Dying over here. Everything looks perfect.
FWIIW That's the pumpkin pie I associated with T-Day.

[maunahaole]

Doing this as a side for tomorrow's feast. Did a test run tonight, to see if it works. It works. A big bowl of comfort food. Pressure Cooker Risotto Bolognese Recipe | Pressure Cooking TodayWould really benefit from a mushroom flavor.

[Too Tall]

That will be good. I think pressure cooker risotto is 95% as good and 1000% less work.

[maunahaole]

This still involved a good amount of stirring. However, the stirring can be done distracted and with no attention paid to precise adding of liquid.

[rwsaunders]

After making the stuffing and many other goodies, Tom is now in the oven and ready to rock. Mrs. RW uses the cheesecloth method to help with the basting and to ensure a nice, golden brown skin.

[giordana93]

File_001.jpgFile_002.jpgFile_000 (1).jpg
Shrimp Mirliton (Chayote) Casserole
Ma Tante Jeannette Apple Pie (Quebec recipe with sour cream & Brown sugar)
not pictured: Pudding Chomeur (poor man's bread pudding)

gonna be a feast

[rwsaunders]

It's a wrap and now folks are chilling and watching the Steelers/Colts game. Over and out until Christmas.

[robin3mj]

I didn't cook a damn thing today but I ate a bit of everything. Not apologizing.

[giordana93]

the day after:

erik satie radio on Pandora

of course I simmered the turkey carcass and threw it in the fridge.
prep for the day after includes
flour for making a dark roux, in the big black cast iron dutch oven, of course;
the turkey stock and meat from Thursday;
the holy trinity of cajun/creole treatment for roux--onions, celery, and bell pepper, with a bunch or 2 of green onions to be added at end with meat.
oh, and let's not forget the bloody mary ingredients (spicy pickled beans for swizzlers not shown)
lots to be thankful for.File_000 (3).jpgFile_001 (1).jpgFile_000 (2).jpg

[UnfilteredDregs]

I missed the turkey threads I'm sure...

Nevertheless, I went and did something completely different this year with the bird. See, I went out to French bistro with the SO, and we kinda got hammered (the owner's fault...) and I got none of my prep done, (I usually brine, yada,yada,yada). Bird turned out absolutely amazing. Pure essence of turkey.

I went up to Hemlock Hill Farms in Cortland, NY and picked up a fresh 15 pounder, literally 24 hours dead...

and...

I rubbed her down with sea salt, let her rest in the fridge overnight, put her out on the counter to warm to room temp, stuffed the cavity with a diced Granny Smith, a Vidalia, a sprig of Rosemary and Sage, and...

Roasted her! (gently) Started at 375, as soon as I put the bird in I dropped the temp to 225. To color the bird I pulled it from the oven at 150 degrees so cooking would stop and superheated the oven back up to 475, put the bird back in, dropped it to 325, and pulled the bird at 165. I let the bird rest, (Photo-Op) then I took the legs off and ran them for another 15 minutes or so in the oven.

It really is all about the bird.

[Octave]

After a shakedown ride on the new Rock Lobster...

Rock Lobsta.jpg

we spent the afternoon cooking for an expat T-day (yeah, we didn't get Thursday off so it was Saturday), and ended up with this stuffing, lasagna with homemade pasta sheets and butternut squash filling, roasted yams and skillet-fried green beans

Tout.jpg

Ensemble.jpg

followed by apple-pie granitas with an oat and hazelnut crumble (not pictured, sadly) and a pumpkin pie (for which I was assigned the duty of "make it look pretty" to which I thought, "sure, I can freehand cut a turkey out of pie-dough scraps!")

Pie!.jpg

[dgaddis]

Been wanting to do some beef ribs for a while now, specifically short/chuck ribs. I finally found some this morning. Publix had some chuck ribs out, but they had been cut in half across the bone and then cut into individual ribs. I asked the butcher if they had any uncut in the back and they did, score! So I got a whole rack uncut. Four ribs about ~8" long with about an inch and a half of meat on top of the bones. 3.8lbs. Going to cook them low and slow on the Big Green Egg with some oak for smoke, probably tomorrow night. Can't wait! My wife likes meat, but doesn't eat a lot, so depending how much they shrink up during the cook I'm thinking we'll have some leftovers to shred and use in tacos next week.

[maunahaole]

Save those beef rib bones for the dogs.

[dgaddis]

Aight. Beef ribs, first time cooking them, first time eating them. 50/50 salt/pepper rub, spent about 6.5hrs at 250°F and about 45mins at 300° there at the end to finish them up. Spritzed with Apple juice at the 1.5, 3, and 5hr marks. Fall off the bone tender, good bark, I'm calling it a success.

While they were good and look awesome with the bones sticking out and all, I think I like pork ribs better. We'll see how the left overs do in tacos later in the week.

On the Egg.


Done!


Other side.

[Too Tall]

D.G. they look perfect. Honestly, I'll take well rendered Beef ribs over pork all day long. Those look legit.

[jdp211]

Skirt, chimi, tacos.

Untitled by jacob Perlmutter, on Flickr