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BS: ThanksgivingRecipes-Let's Bite the Bird
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Subject: ThanksgivingRecipes-Let's Bite the Bird From: catspaw49 Date: 19 Nov 00 - 05:57 PM Okay group.......The U.S. 'Bird Day is coming up next week and most have favorite dish or recipe or something that the rest of could use. I'll give you my favorite thing to do with leftover turkey for a start. Its called Kentucky Hot Brown and was originated at the Brown Hotel in Louisville, Kentucky and I guarantee mine is the best you'll ever eat. Its a sandwich, but you eat it with a knife and fork and in a 9x13 you can make 8 at a time, so here's the way to make 8. BTW, don't cut corners trying to save on fat and calories or cholesterol. I only make this twice a year so what the hell......and when you try to cut back, the dish goes to down the tubes. Just eat and enjoy. SPAW'S KENTUCKY HOT BROWN
---You will need enough turkey for eight 2-layer sandwiches, preferably sliced white, although dark slices work well too....a matter of taste.
YOU ARE NOW READY TO ASSEMBLE SERVE AND EAT !!!!!!! Now I gotta' tell you that if this ain't the best damn thing to do with leftover turkey, then I don't know what is!!! Don't scrimp on the turkey or any of the other ingredients. The only reason I cook turkey is to make Hot Brown and Turkey Pie. Enjoy!!! Spaw |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: MMario Date: 19 Nov 00 - 09:14 PM I've never lived in a household with any significant amount of leftover turkey, so I'll just contribute a cranberry relish recipe that goes well with turkey. take one lb cranberries and 1 large seedless orange. Using a grinder or food processor convert to small pieces (yes, rind and all on the orange).[note: blender doesn't cut it for this] Stir in 1/2 cup sugar and refrigerate overnight to allow flavours to blend. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Little Neophyte Date: 19 Nov 00 - 09:22 PM Oh my god Catspaw, do you realize how much saturated fat, sodium and calories are in your Kentucky Hot Brown? Don't ask! Bonnie RD |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Naemanson Date: 19 Nov 00 - 09:23 PM Open the can of Dinty Moore Stew. Pour into a bowl. Nuke it for one and a half minutes. Open a Bud. Push the old newspapers off the couch and stare at the TV while eating. Note: If you invite others over for Thanksgiving you should plan on one can per person. Anyone want to join me for the holiday? |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: catspaw49 Date: 19 Nov 00 - 09:28 PM Now, now Bonnie dear.........I did say its a one off special day kinda' thing and yes, I do realize. But my cholesterol runs under 150 and my last LDL cholesterol check was at 74........So I figure, what the hell. AND, its sooooooo damn gooooooood........Hmmmmmyeadoggies!!! Spaw |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: MarkS Date: 19 Nov 00 - 11:09 PM Hey MMario - Take your recipe for relish and add one half to one full teaspoon of fresh ground horseradish, according to your taste. I think you will like the product. MarkS |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: WyoWoman Date: 19 Nov 00 - 11:52 PM I gained three pounds just reading your post, 'Spaw. I have this familial cholesterol that's not exactly off the charts, but close, so that would probably put me six feet under. However, I if I ever do get tired of this eartly vale, I can't imagine a better way to end it all than Death by Kentucky Hot Brown. And if THAT doesn't become a song, I'll be greatly disappointed in the Mudcateers ... Naemanson, you poor dear. Meet me in Wyoming for Turkey Day and I'll put that Dinty Moore stew in its proper place. ww |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: kimmers Date: 20 Nov 00 - 12:41 AM I don't actually get to cook on Thanksgiving; that's my mother's territory, and we all troop to her house to eat the burnt-offering turkey and assorted weighty comestibles. Lovingly, of course. Spaw, your post struck a note with me. My major complaint about my mother's cooking in recent years has been related to her tendencies to 'de-fat' everything in sight. Now, we all should be eating healthier, and it's wise to balance that serving of sweet potatoes and praline sauce with some fresh veggies, but DON'T MESS WITH THE HOLIDAY FAVORITES... lest the peasants revolt!!! So, I read your recipe gleefully, taking a vicarious delight in the presence of bacon and cheese and other yummy things. My contribution to Thanksgiving is very simple and very frugal: I take the turkey carcass home to boil it up and make broth... .lovely, fragrant stock that fills my freezer. And you don't need a recipe for that! I do take leftover cooked turkey, chopped, and fold it into white sauce (made with real butter, dammit!) mixed with a little leftover gravy and serve it over rice or noodles. Real comfort food. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Ely Date: 20 Nov 00 - 01:07 AM The supermarket near us lets you accumulate points for shopping there (1 point for ever X dollars). When you get the right number of points, you get a free turkey, as big as you want. Mom got all her friends to give her their points one year and we had four monstrous turkeys in the freezer. One step down from ostriches--they were huge! We ate turkey forever. If you're from certain parts of the US, tamales are normal at Thanksgiving and Christmas. Sorry this is so long--they're notoriously time-consuming but worth it. This recipe calls for pork but you can probably use leftover turkey instead. 5 pounds lean pork butt 6 cloves garlic -- halved crosswise 3 tablespoons shortening 3 tablespoons flour 5 cups red chile sauce 1/2 teaspoon black peppercorns 4 large bay leaves salt -- to taste RED CHILE SAUCE 3 dozen dried red chiles 1 teaspoon sugar 4 cloves garlic 3 quarts beef stock 4 tablespoons shortening 4 tablespoons all-purpose flour 2 tablespoons oregano salt and pepper -- to taste TAMALE WRAPPERS 1 1/2 pounds corn husks 4 1/2 cups masa harina -- packed 3/4 pound shortening 1 1/2 cups red chili sauce salt -- to taste Prepare meat a day ahead. Place pork butt in a large Dutch oven and add 3 cloves garlic, peppercorns, bay leaves and salt, enough cold water to cover by at least 3 inches. Boil over high heat; reduce heat, partially cover and let simmer 2 hours, skimming any scum/froth during the first 15 - 20 minutes. Remove pork from stock and let cool to room temp. Strain and degrease stock. When meat is cool enough to handle pull into fine shreds. Place meat into reserved stock and refrigerate overnight. Over medium heat, melt 2 tblsp shortening and saute 3 cloves garlic until slightly browned. Remove garlic and discard. Add 2 tbls garlic and stir until lightly browned. Add 3 cups red chilie sauce and 2 - 3 cups reserved pork stock. Simmer 10 - 15 minutes. Remove 2 cups sauce and set aside. Add shredded meat to sauce and simmer an additional 15 - 20 minutes. Taste for seasoning and let cool. Place chiles in bowl and cover with warm water, soak until softened. Split chiles and remove seeds and veins and discard (leaving some seeds and veins will make a hotter sauce). Place chiles, oregano, garlic, sugar, salt and pepper in a food processor, along with 1 cup stock and process until smooth. Melt shortening over med. heat, and add flour, stirring constantly until flour is golden. Add pepper puree, boil, reduce heat and simmer 15 - 20 minutes, stirring occasionally. Set aside and keep warm. Separate corn husks and soak in warm water at least 30 minutes, preferably overnight. Wash each husk thoroughly under running water, making sure to remove all silk. Place on newspaper and drain well. Place shortening in a large bowl and beat until fluffy. Add masa harina a handful at a time, stopping to scrape down the sides of the bowl. If mixture becomes too stiff add some stock. When masa harina is incorporated add salt and red chile sauce for color. Mixture should be the consistency of buttercream frosting. Pat corn husks dry and stack in an overlapping fashion. Spread about 2 tablespoons masa mixture over bottom half of each husk within 1/2 inch from sides and 1/4 inch from bottom. Top with a generous tablespoon of meat mixture then fold in half pressing lightly to seal. Continue until all ingredients have been used. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Musicman Date: 20 Nov 00 - 01:35 AM sorry, just had to throw this one in....... (don't know how to make it look purty with all that html stuff, sorry)
Williams' Portion
When we have Christmas (thanksgiving) turkey
Ma always says "Oh anything"
When sister Susan's asked to choose
Now I've been thinking quite a while enjoy.. happy thanksgiving..... |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: MMario Date: 20 Nov 00 - 09:07 AM Mm that is fantastic! I may steal it to use as a bit during the street theatre I'm doing. May I? Who is it by? |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: catspaw49 Date: 20 Nov 00 - 12:51 PM I must try Mark's horseradish addition........ Kimmers......Thanks for the comment. Everything in moderation. Some dishes I have worked out to be almost zero fat/cholesterol and very low cal (I got a great Manicotti for instance that you can't tell from the original), but some things just don't get it without the "nasty" stuff. If I'm not eating it everyday, its really not important. I make Buttermilk Pie which is completely nauseating, but when you cut it back, it tastes like nothing. Better to have an occasional treat and eat well/smart the rest of the time than to screw up great foods. Spaw |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Little Neophyte Date: 20 Nov 00 - 01:04 PM Sounds like I'm making you feel guilty Catspaw. Bonnie RD |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: MMario Date: 20 Nov 00 - 01:18 PM what the heck - another item there is never enough of around our house...Tortellini en Brodo. This is a traditional holiday/special anytime meal in our family. My grandmother served the tortellini as a first course - followed by her Rosemary baked Chicken with potatoes. We serve the tortellini with a green salad and call that the meal. You have more room for the tortellini that way! I's very simple...cook an appropriate amount of tortellini in a good chicken broth per the package instructions for cooking in water using about half the amount of broth as you would water. Do not drain. Serve in soup bowls with as much freshly grated parmesian/romano/favorite grating cheese as you prefer. Please - don't use the dried ones *shudder*. And this is better using a tortellini with a non-cheese filling, as you are going to be adding cheese. at thanksgiving I serve with a salad and dressing made according to the directions in the "Salad song" |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Bill D Date: 20 Nov 00 - 01:26 PM from SongBob, I pass on an important addition to your holiday cooking...(what...hijacking a SERIOUS thread?...nawww) |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: SINSULL Date: 20 Nov 00 - 02:47 PM wAIT A MINUTE!!! nAEMANSON? aRE YOU SUGGESTING THAT THE STEW i RAVED ABOUT ON sATURDAY CAME OUT OF A CAN???? dINTY mOORE? Damn I even choked on my capslock. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: catspaw49 Date: 20 Nov 00 - 10:26 PM Bonnie my sweet, the one thing I never feel guilty about is eating!!! I eat too much and I eat what I like on the big days. The rest of the time I try to be pretty legit and not go too nuts. Some foods just don't translate well though and to me there is nothing worse than a great dish spoiled through mucking about trying to kill off the fats/cholesterol/sugars/calories/etc. Eat smart most of the time and never feel guilty for enjoying things you like occasionally. Mario, I have enjoyed your descriptions of great foods I love. I grew up in a strongly Italian community and the quarter of me that is Italian can never forget the wonderful smells that came from Angelina Scaffidi's kitchen. Does your family eat popova? Angelina would whip it up for my Dad anytime he showed up. This was in return for her daughter Jean hanging out in my German grandma's kitchen and pigging out. Gawd, I miss those people and that part of my childhood. It was a very ethnic community and sadly this part of Ohio is pretty "whitebread." ****sigh**** Spaw |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Ely Date: 21 Nov 00 - 12:26 AM Oh, I'm glad somebody else makes buttermilk pie! Not something I'd recommend eating on a daily basis, but we're not that into heavy food. My aunts and uncles made a tradition of oysters, which I don't understand. One of my aunts is from Indiana and always makes persimmon pudding. I want to like it but it's SOOO sweet--I've eaten it three years running and still don't know what persimmons actually taste like. A friend of mine made apple-cranberry pie one year that was terrific. I normally don't like apple pie because it's too sugary, but this was great. I think it was pretty much ordinary apple pie with cranberries (or maybe less sugar and added cranberry sauce) in it. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: kimmers Date: 21 Nov 00 - 12:48 AM Sorry to hear about your isolation from ethnic delights, Spaw. We don't have any Italian communities here, but lots of wonderful Hispanic immigrants cooking delicious spicy yummies (like the aforementioned tamales -- one of my receptionist makes these little bundles of heaven). You want some of my sweet potato almond enchiladas? Bet we could pack 'em in dry ice or something. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Lyrical Lady Date: 21 Nov 00 - 12:57 AM My Canadian sister who lives in Nebraska, celebrates 'Yank Thank' with her American relatives ... she tell's me she looking forward toward to a 'Green Bean Casserole' ... What the heck is that? ....LL |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: catspaw49 Date: 21 Nov 00 - 02:54 AM Thanks kimmers. I keep MY ethnic HOUSE alive and well though!(:<)) And LL!!! You know not of Green Bean Casserole in BC? Oh my.........Its the middle of the night and I'm going back to bed, but I promise to post it tomorrow if no one has by that point. Its one of those "Holiday Meal" staples, also big at pot-lucks......Actually its simple....here we go...... Everyone does this a bit differently, but I like it best this way: Mix together 5 cans of French Style Green Beans with one can of Cream of Mushroom soup. Add salt and pepper and a bit of garlic powder. This is a "drier" version than a lot of people make, but I like it better, you can use more soup if you like. Then take one LARGE can of Durkee's Onion Rings and mix half of it into the bean goo. Put it in a casserole dish and cover the top with the rest of the Durkee's Onion Rings. Bake til it bubbles at 350-375 (about 25 minutes and that's it!! Very simple, but real good. Tomorrow Ely, I'll post my Buttermilk Pie and you check it out and tell me how it differs from yours....OK? Spaw |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: GUEST,micca at work. Date: 21 Nov 00 - 06:59 AM Spaw, you are a true P*****son!!! we are Foodies, its genetic..I was on a "no fat" diet because of the gallstones stuff and It was AWFUL, nothing tasted right,Now they say I can eat what I like, within the restrictions od diabetes,,, I am looking forward to trying your "Kentucky cholesterolfest" as Turkey can be really boring, the only use I have ever found for those toasted sandwich makers is to make a toasted turkey and cranberry sauce sandwich, MMMMMMMMMMMmmmmm, |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Little Neophyte Date: 21 Nov 00 - 07:07 AM Well I do hope you guys all had a great Thanksgiving. Your right Catspaw, you should enjoy your food and eat what you want, besides it keeps people like me employed. Although I do highly recommend next time you cover Karen with whipcream, use the Lite stuff. Its a great way to cut back on hidden calories. Little Neo RD
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Mrrzy Date: 21 Nov 00 - 10:34 AM Boy that hot brown sounds good - Let me counter with a traditional Hungarian dish called (in Hungarian) Rokott Krumpli, or (to us as kids) Rocket Crumple. (Rokott Krumpli actually means sliced potatoes.) This is a dish we usually serve on Boxing Day, but you can have it anytime you want to OD on cholesterol or fat: Take cold leftover boiled potatoes, hard-boiled eggs, some good spicy (or not) kolbász (Hungarian for Kielbasa - what you want is a sausage with some real flavor that isn't hot dogs), sour cream, and softened butter. Slice the potatoes, eggs, and sausage. Set aside the prettiest slices of potato for the top. Butter (thoroughly) a deep baking dish, preheat oven to 375. Put a layer of potatoes at the bottom, a layer of egg, lots of blobs of sour cream, and lots of dabs of butter. Put another layer of potatoes and with your bare hands, LEAN on the contents to flatten and compress. Repeat, being very generous with both sour cream and butter, and pressing down after each potato layer (goop will rise up between the slices, you will get yucky, but you can lick your fingers or hands, everything is already cooked anyway). Finish with a layer of the pretty potato slices, trying for a nice pattern. Press down again and dot (well, put a big blob) of butter on each of those potato slices. Bake for about an hour, at which time the tops will be hard and crunchy and brown, but the insides will have a kind of juice made out of the sour cream, butter, and sausage grease, which will have permeated the potatoes and eggs. This is one of the best foods in the universe, and I think you OD instantly if you try to eat it more than once or twice a year. Make sure when serving to get some of the goop from the bottom and some of the crunchy from the top for everyone. Aah. As an aside about Thanksgiving, one of my nephews is a radical rabid fundementalist Jew (which nobody else in the family is) but to respect him, we are having a Kosher thanksgiving. I gather that the main problem from a food standpoint (at least in our family) is that we can't have mashed potatoes unless we want to wait 2 hours to eat them, as we will have to wait to have the desserts. My question is, though, is there a way to make candied yams that doesn't use any butter? |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Bill D Date: 21 Nov 00 - 10:36 AM LaMarca had a party once, where the theme was "hopelessly Mid-western"....and green bean casserole was the centerpiece!....along with jello salad with 'those little marshmallows', it is standard fare for family gatherings. Has anyone but ME ever cooked Thompson's Turkey? (my first time was about 1962)....the recipe for the stuffing can still be found online, but the details of preparing the bird I would have to gig up and type in....a MOST amazing recipe. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Lyrical Lady Date: 21 Nov 00 - 11:36 AM The Green Bean Casserole sounds a lot like my Potato Bake. This is good the day after, if all the mashed are gone. Half a bag of frozen hashed browns, 1 can of mushroom soup, 1 cup of sour cream (lite or plain yogurt) 1 cup grated cheddar and 1 bunch of green onions chopped. Bake at 350 'til bubbly. Great at pot-lucks! I make my candied yams with thick diagonal slices of yams and bananas, a little spray of Pam, and cinnamon and brown sugar ...no butter. I WANT a turkey and cranberry sandwich RIGHT now ... guess I'll just have to wait 'til Christmas! ....LL
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Naemanson Date: 21 Nov 00 - 11:48 AM Sinsull, may the Old Butcher himself slit my throat with a rusty steak knife if I ever feed anyone on canned beef stew! Beef stew is one of the simplest and most basic of dishes I cannot imagine anyone eating it out of a can. Rest assured Sins, that stew was cadrefully hand made at home. I apologize that it was overcooked but that crock pot is new and I am not used to it yet. I get a lot of use out of my slow cooker. The one I had at the party was a new one for I dropped my old one and rendered it useless. Mark you, I do know what Dinty Moore canned stew tastes like, or at least what it tasted like when I was young for we used it when camping. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Wesley S Date: 21 Nov 00 - 12:00 PM Take one can of pumpkin and put it in a blender with 1 package of cream cheese, 2 cups of powdered sugar and some cinnamon and nutmeg. Whip it all up until smooth and then dip into it with ginger snaps or even vanilla wafers. People can't get enough of it when I bring it to work or a party. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: catspaw49 Date: 21 Nov 00 - 12:38 PM Sounds good Wes!!! AND BILL...Get on the stick and post that sucker!!! NOW......Prepare to watch your teeth rot on the spot while your kids go completely batcrap after eating....... BUTTERMILK PIE (makes 2 pies)
Make up two of your favorite recipe deep dish pie shells or but a couple of premade....your choice. Brown them a bit before adding the filling. Combine the sugar and flour. Melt the butter in a separate bowl then mix in the eggs,buttermilk,vanilla,and vinegar. Mix well!!! Add in the sugar/flour and continue mixing.....good mixing is important. Pour the filling mixture into the pie shells and bake at 350 for 45-60 minutes (clean toothpick check). Let cool and EAT!!! Have a supply of antacid handy and some rope to tie up your kids is helpful too. Enjoy (and so will your dentist) Spaw |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: MMario Date: 21 Nov 00 - 01:01 PM *the above buttermilk pie is worth selling your soul for. this has been an unsolicited advertisement* Candied yams can be done deliciously using honey and orange juice, or brown sugar and cider. No butter necessary. What the problem with the mashed potatoes? You don't HAVE to make them with butter or cream you know. You can use boullion to thin them a bit, and some turkey grease to add richness. serve them with gravy rather then butter. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Mrrzy Date: 21 Nov 00 - 01:32 PM I am not sure about how mashed got nixed just cause it's kosher, probably my Mom couldn't stand the idea of no butter or cream. Thanks for the yummy yammy ideas, though, I'll float them past the Mom of the house at which we shall feast, which isn't Mom's... |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Jim Krause Date: 21 Nov 00 - 01:48 PM Oh Spaw, man is my mouth waterin'! I gotta try that. Especially with my smoked turkey. I do the turkey at our house and I always do it on the ol' Brinkman smoker. Makes me glad all over I ain't a vegetarian. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Hollowfox Date: 21 Nov 00 - 01:59 PM OK folks, here's the family recipe for Plum Pudding. I don't know how far back it goes in my family, I can verify it back to my great ganmother. My mother used to make it every Thanksgiving, and her mother-in-law always asked for the recipe, which my mother always avoided giving. My mother was probably right in thinking that Grandma wouldn't appreciate knowing she was eating suet. You want calories? You want Bad Cholesterol?? Mwahaha! (Good, though) 1/2 cup sugar 1/2 cup flour 2 teaspoons baking powder, or a pinch more 11/2 cups suet, with those bits of connecting tissue removed, coarsely chopped 1 1/2 cups TOTAL raisins, nuts, etc (more just makes it look awful) 1 small shake of salt enough water to hold it together
Tie loosely in cheesecloth or white muslin and steam slowly at a low temperature on a trivet until it has a "bready", darkened appearance, and the fruit sticks out a bit. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Naemanson Date: 21 Nov 00 - 02:39 PM YOU PEOPLE ARE DISGUSTING! What's wrong with a few lettuce leaves and carrot sticks? I can feel my arteries hardening and my waistline, already a loser, expanding just reading these things. Must... not... try... these... recipes! |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: catspaw49 Date: 21 Nov 00 - 02:39 PM Oh yeah 'Fox, that'll eat!!! We have a fantastic little familt butcher shop in my little village here and you can readily get 'clean' suet and all those lovely organs the big joints no longer have. I'll save that one for Christmas and give it a try!!!! Spaw |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: MMario Date: 21 Nov 00 - 02:46 PM well, lettuce leaves are okay for swiping up the last of the gravy, and carrot sticks do pretty well to use for dip. speaking of which... hot artichoke dip:
2 cans artichoke hearts, drained and chopped mix well, put in a shallow ovenproof casserole ( a glass pie pan works well) and bake at 350 degree F. until bubbly |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: catspaw49 Date: 21 Nov 00 - 03:08 PM Hey Naes......RE: the carrots and lettuce leaves---Bend Over. Soddy, I too often smoke turkey (yeah, I know, its hard to light)....I use a supply of apple wood atop the charcoal, fill the steamer pan with cider and chopped apples, and "stuff" the bird with apples too. Have you tried smoking with oranges? Another winner. For those of you who don't like turkey............. Spaw's Black Walnut Pork Roast You can use any pork roast you like, but a nice tenderloin is hard to beat. Make up the following "goo"
1 Cup chopped black walnuts Slice the roast lengthwise to create TWO long pockets and pack them full of the "goo." Tie it up as best possible and then cover the entire roast in the remainder of the goo. Use an appropriate pan, add about a 1/2 cup of water, and cover it with foil. Bake at 375 at 25 minutes per pound. Cool slightly then slice and serve. The residue in the pan and the cutting board scrap can be additionally moistened as necessary and poured over each piece Black Walnuts, Apples, and Pork were made for each other. Spaw |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Wesley S Date: 21 Nov 00 - 03:39 PM Spaw - Have you ever tried that pork roast with pecans?? I just happen to have a huge pecan tree in my back yard. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: DougR Date: 21 Nov 00 - 04:36 PM Oh Ely! I'd love some of those tamales! Not enough to make them, but I sure do love a good tamale. Lots of folks here in Arizona have them for Christmas. DougR |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: DougR Date: 21 Nov 00 - 04:39 PM For some excellent sounding recipes for cooking turkey, go to www.abc.com and check out Good Morning America. Emeril shares a recipe for fried turkey and one for brined turkey breast. I'm going to try the latter after Thanksgiving. It looks sooooooooo good! DougR |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: catspaw49 Date: 21 Nov 00 - 06:25 PM Well Wes...........Since you have pecans...GO FOR BEEF!!! I have done a beef tenderloin and also rib roasts in the same manner I described for the pork (slicing pockets/stuffing with goo/covering with goo/foil/bake,etc) but in this case the "goo" is:
1 Cup Pecans This one will make you get right with God! Spaw |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Naemanson Date: 21 Nov 00 - 11:08 PM Yeah, I tried smoking a turkey once but buying ZigZag papers by the case wiped me out!
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: GUEST,jchipman Date: 22 Nov 00 - 01:40 AM I have never read such funny banter. You people slay me dead. I fell off of my chair. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Wesley S Date: 22 Nov 00 - 09:28 AM Spaw - Beef ?? In Ft. Worth Texas { AKA Cowtown }?? Thats a novel idea - I'll try it. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Uncle_DaveO Date: 22 Nov 00 - 12:09 PM 1. The Hot Brown sandwich is not supposed to be made with turkey. The original recipe called for pullet breasts. I know this because I used to know the chef who originated it, who worked at the Brown Hotel in Louisville at the time he created it. 2. In the evening of Thanksgiving I begin the real cooking process: I start the turkey stock from which I will make a glorious turkey noodle soup--with home-made noodles, none of this store-boughten stuff. My 30-year-old daughter maintains that "The chief reason for the existence of Thanksgiving is to produce a carcass for Dad's turkey noodle soup!" Dave Oesterreich |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: MMario Date: 22 Nov 00 - 07:59 PM turkey soup is the primary reason for thanksgiving, period. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: catspaw49 Date: 22 Nov 00 - 08:21 PM That's interesting Dave....I didn't know that. I've eaten it all over KY and TN and never had it with pullet.....always turkey. Good to know. I will guarantee mine's better (the evil Spaw said with no modesty at all). (:<)) Spaw |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: GUEST,Lynn T Date: 23 Nov 00 - 09:19 AM Wesley, I just made your pumpkin dip -- but I'm somebody who can never leave something simple alone. Try swapping a cup of light-brown sugar and a goodly amount of maple syrup for the powdered sugar, and add some ginger to the spice mix. By the way, you didn't spoecify pkg sizes, so I used a large can of punkin to an 8-oz cream cheese. Came out just yummy -- I'm having to fight the boys off it to wrap it up to take to dinner! Lynn |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: Mrrzy Date: 23 Nov 00 - 07:44 PM Well, we survived another year - with additional desserts: Not only pumpkin and pecan pie but Mom's chocolate mousse (TO DIE FOR) and whipped cream and some kind of wonderful apple cake and Gran's Cran and... I gotta go take off my shoes and other tight things. |
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Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird From: GUEST,DaveO Date: 24 Nov 00 - 12:28 PM Spaw, in addition to using pullet breasts, the cheese in the original recipe, as invented by Herr Gruber (forget his first name now), was Swiss. When in Louisville I used to look forward to visiting his restaurant--strangely, named Gruber's. Wonder what ever happened to him. In case I didn't mention it--I'm not going to bother to scroll up and see--he was Executive Chef at the Brown Hotel when he originated it. Dave Oesterreich |