BS: ThanksgivingRecipes-Let's Bite the Bird

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: catspaw49
Date: 24 Nov 00 - 12:42 PM

Strange how things got changed ......the "Folkfood Process?".......Like I said, what I've eaten (although never at the original) has been similar to what I posted. I made some changes in what I do too, but the recipe I started with came from an old "Duncan Hines Travellers Cookbook"......remember Duncan Hines? Before the cake mix crud, he wrote restaurant reviews and gave favorite recipes from many of the places he visited.

Anyway, thanks again Dave, and its interesting to see the "folk Process" in action outside of song! BTW, Ol' Duncan had a sweet pickle recipe in that book that was an absolute killer. VERY time consuming, but it made the best oickles I ever ate! I loaned the book to friends several years ago and .............. Then again I have quite a few of their books too. Maybe I'll call them and we'll have supper and a book/CD swap in a couple of weeks.

Spaw

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: Mrrzy
Date: 25 Nov 00 - 12:10 PM

"Survived" turns out to be the Mot Juste! My 3-year-old niece wasn't feeling well when she got here - by today, not only she but 5 out of her 7 cousins, her parents, our 2 (really old) guests, and 2 of her aunts are all down with the stomach flu! Including one cousin who had gone to a sleepover and had to come back (guess we vectored it to all those families). There is also one nephew who went to NC to be with his Dad on Friday and we can't reach him because they don't answer the phone on Saturdays... so it might be 6 out of 7 cousins...A Thanksgiving to remember, that's for sure! Somehow I'm OK (both twins were down, Timmie isn't quite up again yet, Willie is already fine again) and so is our Mom... Must be all that right living!

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: Uncle_DaveO
Date: 25 Nov 00 - 03:28 PM

Ya say ya got left over turkey?

Ya say ya got left over gravy?

Ya say ya want something different to do with them? Ya done come to da right place!

The following is from the very first cookbook I ever bought, circa 1955. It was The American Wine Cookbook, by Ted Hatch, G.P. Putnam's Sons, 1941. A wonderful book, devoted to cooking with wine--specifically American wines, which weren't so well regarded back at that time. Today, of course, the best American wines can hold up their head with all but the extreme exceptional best of foreign wines.

Turkey Ragout

1-1/2 Cups turkey gravy, thickened, or
.....3 tbsp butter
.....1 tbsp four
.....1-1/2 cups clear gravy, stock, or consomme
salt and pepper
pinch of nutmeg
1/2 tsp Worcestershire sauce
1 tsp Angostura bitters
3 cups (approx) cooked turkey, cut up
1 tbsp cranberry jelly
1/4 cup Sherry
6 slices toast

If you do not have thickened gravy left over, make a Brown sauce with butter, flour, clear gravy, stock or consomme. Add seasonings, stir in turkey, and simmer 10 minutes. Stir in jelly and wine, bring just to a boil, and serve on toast. Serves 6

Bon Appetit!

Dave Oesterreich

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: catspaw49
Date: 25 Nov 00 - 09:25 PM

Yeah, I can taste that one. That may join the Hot Brown and Turkey Pie..........Gotta' buu a real BIG turkey.

Spaw

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: AllisonA(Animaterra)
Date: 21 Nov 01 - 01:57 PM

Refresh. Now, I've got a weird question: is last year's mincemeat, soaking in alcohol and sitting in the back of the fridge all year, going to be safe to bake and eat? The alcohol is a good preservative, yes, but there was suet in that recipe too...
It smells fine, but I just don't think I dare....

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: Bill D
Date: 21 Nov 01 - 02:36 PM

for the VERY ambitious,,,(probably too late for this year, as it require some preparation,,,but maybe for Christmas!)

here is Thompson's Turkey I have done this many times, playing with the details..(less waterchestnuts in the dressing, double the mustard based paint, etc...( and it is always good...it was this recipe that taught me the difference between a bud of garlic and a clove of garlic...*grin*....and, please...if you try it IGNORE that last paragraph where they say to rip off that black coating!...You carve right thru it, and EAT it..(or at least give folks the choice!)

If you gain a reputation for the best turkey they ever ate, I want partial credit.....The original was from "Joe, the Wounded Tennis Player" by Morton Thompson

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: Bill D
Date: 21 Nov 01 - 02:41 PM

BTW...a search of the WWW will get at least two other posts about this, with history and commentary

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: lamarca
Date: 21 Nov 01 - 03:33 PM

This is one of our Thanksgiving crowd's favorites from my Caribbean repertoire. Caribbean pumpkin, or calabaza, is a huge, monstrous winter squash that they sell in shrink-wrapped chunks at our local West Indian markets. If you don't have such ethnic delights available in your area, you can substitute butternut or Hubbard squash - but it won't be quite the same...

Also, the Pepper Wine is crucial...

West Indian Pumpkin Soup
2 lbs. West Indian pumpkin (calabaza), peeled, seeded, diced to 1"
1 large onion, chopped finely
3 cloves of garlic, minced
2 bay leaves
2-3 sprigs fresh thyme, or pinch dried
1/2-1 tsp. cumin
2 tbl. Butter
1/4 c. white wine
2 tomatoes, peeled, seeded and chopped
2 qts. chicken stock (homemade is best)
fresh ground black pepper and salt to taste
1/2-1 cup half and half

Garnish:
chopped chives or scallions
Pepper Wine: Take small jar with tight fitting lid. Fill with dark rum. Slice hot chile peppers into rum (I use Serranos; some folks like Scotch Bonnet). Store in refrigerator 1 day-5 years (at least that's how old my current batch is...). Add to soup sparingly - this stuff is HOT!!!

Sautee onions, garlic, and spices in butter over medium heat until translucent. Add pumpkin and cook for 3 minutes. Add wine and reduce for 2 minutes. Add stock, tomatoes, cover, and simmer for 40 minutes or until pumpkin is tender. Puree soup and return to pot. Add salt and pepper to taste. Add cream and heat (but not to boil). Garnish with chopped chives.

Pass Pepper Wine with soup and let people add to taste (I like about 1 spoonful) - for those afraid of hot chiles, add a spoonful of dark rum.

Serves 8.

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: catspaw49
Date: 21 Nov 01 - 04:03 PM

Lamarca that sounds superb!

Bill.....I'll take a shot at the Thompson's Turkey on another occasion, but my first thought is, "Did this guy feel compelled to use every spice in his rack or what?"

Spaw

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: Bill D
Date: 21 Nov 01 - 10:23 PM

well, 'spaw,,,you think it CAN'T need all those spices...but you taste it, and you are afraid to eliminate any!...It's too hard to do to cook 6 of 'em using different combos and do double blind taste tests, so I just try to come close to what he says. But I know folks 'mess with' the details,,,,human nature.