Turkey dinner 2 days late

Since Cassie had to work on Thansgiving, I made dinner for us today.

Roast turkey
Cornbread stuffings with dried cranberries

Wilted Lettuce

 Classic Wilted Lettuce Salad

Ingredients

4 bacon strips, cut up

1/4 cup white vinegar

2 tablespoons water

2 green onions with tops, sliced

2 teaspoons sugar

1/4 teaspoon salt

1/4 teaspoon pepper

8 to 10 cups torn leaf lettuce

1 hard-cooked egg, chopped

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a

slotted spoon, remove to paper towels to drain.

To the hot drippings, add the vinegar, water, onions, sugar, salt and

pepper, stirring until sugar is dissolved.

Place lettuce in a salad bowl; immediately pour dressing over and

toss lightly. Top with egg. Serve immediately. 

Cranberry chutney
4 cups fresh cranberries

1 cup water

2 cups sugar                             

2 cinnamon sticks

6 whole cloves

1 teaspoon salt

2 tart apples, peeled, cored and diced (i use granny smith apples)

2 pears, peeled, cored, and diced

1 small yellow onion

1 cup raisins

1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.

Stir frequently for about 10 minutes, until cranberries start to make a popping sound.

Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)

Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.

Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months. Plenty long enough to get you through the holidays.

Thomas Keller Mashed potatoes

Whipped Yukon Gold Potatoes

© Max Kim-Bee

Whipped Yukon Gold Potatoes

CONTRIBUTED BY THOMAS KELLER

ACTIVE: 30 MIN

TOTAL TIME: 1 HR 10 MIN

SERVINGS: 8

VEGETARIAN

These potatoes from Ad Hoc have a wonderfully fluffy texture because they're passed through a ricer or food mill to make them especially airy. But they're also nicely rich, thanks to generous amounts of butter and heavy cream.

4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks

1 1/2 sticks (6 ounces) unsalted butter, cut into small cubes

1 cup heavy cream

Salt and freshly ground white pepper

2 tablespoons snipped chives

Put the potatoes in a large pot, cover with water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Drain and return the potatoes to the pot. Cook over moderate heat for 1 minute, shaking the pot to dry the potatoes.

In a large saucepan, melt the butter in the cream. Working over the saucepan, pass the hot potatoes through a ricer or food mill. Stir with a wooden spoon until light and fluffy. Season with salt and pepper and stir in the chives.

Maple Glazed Yams

1 pkg. Melissa's Organic baby Yams (16 0z) Peeled, cut 1" pieces

3/4 C maple syrup

6 Tbsp butter, melted

Splash orange pineapple juice or 1/2 tsp. grated orange peel

6 Tbs. dried cherries (Ranier)

1 1//2 Tbs parsley chopped

Oven @ 350

Cook yams in salted boiling water 3 minutes. Drain, transfer to 13x9 baking pan. blend syrup, butter, orange; pour over yams, sprinkle with salt and pepper

 and bake about 30 minutes. Mix in cherries, continue cookeing 15 minutes and sprinkle parsley over top.  Serve

Dessert was pumpkin pie with whipped cream and Pecan praline topping

Topping

1/2 cup (95 grams) packed light or dark brown sugar

6 tablespoons (85 grams) unsalted butter

3 tablespoons (45 ml) heavy cream

1/4 teaspoon flaky sea salt, or a little less of a coarse salt

1 teaspoon (5 ml) vanilla extract

3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)

Make pecan praline topping: In a small/medium saucepan set over medium-low heat, combine the brown sugar, butter, cream and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans.

Serve pie: In wedges, ladles with pecan praline sauce. Extra pie (an unfamiliar phenomenon) keeps in the fridge for up to a week.

Country ribs and baked potatoes

Oven-Roasted Country-Style Ribs

Ingredients

3 -4 lbs country-style pork ribs or 3 -4 lbs boneless sirloin pork chops

1/2 cup sugar

1/2 cup catsup

1/4 cup cider vinegar

1/4 cup water

1 teaspoon salt

1/2 teaspoon Worcestershire sauce

red pepper flakes, to taste

Directions

Heat oven to 350 degrees.

Place ribs or chops in roasting pan.

In 2 quart saucepan combine remaining ingredients.

Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes).

Pour over ribs or chops turning to coat all sides.

Bake, turning every 20 to 30 minutes, for 2 to 2 1/2 hours, or until meat is fork tender.

Serve with cooking sauce.

Pizza with sourdough

Since the sourdough starter had been sleeping in the back of the refrigerator for 7 or8 months, I thought it was about time to bring it out and wake it up.  I was surprised that it started bubbling right after the first feeding and came back to full strength in only 4 days.  I made some sourdough French bread dough then made pizzas with it.

Meatloaf, new potatoes, leeks

    3 slices white bread, crusts removed 

   2T.. milk 

    2 tblsp. olive oil 

    1 large yellow onion, finely chopped 

    1 rib celery, finely chopped 

    2 cloves garlic, minced 

    2 carrots, peeled & finely grated 

    1 lb. ground chuck

3     bratwurst 

    2 large eggs 

    1/4 c. roughly chopped parsley  ( or celery leaves)

    2 tblsp. Dijon mustard

    1 tblsp. coarse salt & more to taste 

    1/2 tblsp. freshly ground pepper & more to taste

    1/2 lb. thinly sliced smoked bacon 

    1 lb. new golden potatoes, halved

  2 leeks, white & light-green parts only, split in half lengthwise & rinsed well 

    1/2 c. brown sugar, packed 

    1 tblsp. Coleman's yellow ground mustard 

    1 tsp. tomato paste  Or catsup, honey dijon mustard and brown sugar)

    Heat the oven to 375F. Cut the bread into 1 inch cubes and place in a small 

    bowl. Pour milk over it & set aside for 5 minutes. 

    Heat oil in large skillet over medium heat. Add onion, celery & garlic; cook until 

Tacos for dinner tonight.

Honey Garlic Chicken

Honey Garlic Chicken Easy 1 Pan Recipe

Broccoli slaw stir fried then tossed with a reduction of soy sauce with brown sugar. 

Author: The Squishy Monster

Ingredients

Chicken: 2 quarters and 2 breasts, skin on/bone-in, at room temperature

2 crushed garlic cloves

Oil, kosher salt, freshly cracked black pepper

1 onion, chopped

2 garlic cloves, chopped

2 tb unsalted butter

1 tb unbleached flour

1 tb soy sauce

1 tb honey

1 c warm homemade chicken stock

Freshly chopped flat leaf parsley

Add Swanson® Flavor Boost® For More Flavor

Instructions

Rinse and pat each chicken piece dry. Carefully peel back the skin and stuff each piece with crushed garlic. 2 cloves should be distributed evenly.

Oil, salt and pepper the chicken.

In a skillet glazed with oil, lay each piece skin side down. Take care not to over crowd the pan and only flip once when it becomes golden brown.

Brown the other side as well. The purpose is not to cook the chicken here but to develop a golden crust. Take each piece out and set it aside.

In the chicken drippings, toss around the chopped garlic and onions. Salt and pepper. Take out and set aside.

Melt the butter and slowly sprinkle in the flour. Mix well to prevent lumps. Cook out the raw flour taste for a couple minutes then tip in the soy and honey.

Slowly pour in the chicken stock. Mix, mix, mix.

When the sauce begins to thicken slightly, return everything back to the pan and transfer it to the oven set at 350. Braise for 30-45 minutes or until the internal temperature reads 170.

Cassis and Charlie brought home some mini pita rounds so I made a filling for them with left over chicken. I cut the recipe down from what is shown here. 

2 cups plain non-fat Greek yogurt

1 lemon, juiced

1 cloves garlic, super finely chopped

1 tablespoon chopped fresh dill

Kosher salt and freshly cracked black pepper to taste

For the Stuffed Pita

2 cup cooked shredded chicken

1/4 red onion, thinly sliced

1 ripe Hass avocado, sliced

Vaca Frita or Cuban Shredded Beef

In the end, it looks, tastes and cooked like a beef version of carnitas

2 pounds boneless beef chuck roast, trimmed, and cut into 1 1/2-inch cubes

Kosher salt and pepper

3 garlic cloves, minced

1 teaspoon olive oil

1/4 teaspoon cumin

2 tablespoons orange juice

1 1/2 teaspoons grated lime zest plus 1 tablespoon juice

1 onion, halved and sliced thin

2 tablespoons dry sherry

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Instructions

Bring beef, 2 cups water, and 1 1/4 teaspoons salt to boil in a large skillet over medium-high. Decrease heat to low, cover, and simmer until beef is tender, about 1 hour 45 minutes.

Combine garlic, oil, and cumin in bowl. Mix together orange juice and lime zest and juice in another bowl.

Remove lid, increase heat, and simmer until water evaporates and beef starts to fry, 5 minutes or so.Remove beef to rimmed baking sheet. Pour off and save fat from skillet. Wipe skillet dry with paper towels.

Place sheet of aluminum foil over beef and, using meat pounder flatten beef into 1/8-inch-thick pieces, removing any large pieces of fat or gristle.

Heat 1 1/2 teaspoons reserved fat the skillet over high heat. Add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion nicely browned. Add sherry and 1/4 cup water and cook until liquid evaporates, about 2 minutes. Transfer onion to bowl. Return skillet to high heat, add 1 1/2 teaspoons reserved fat, then add beef and cook, stirring frequently, until dark golden brown and crusty, 2 to 4 minutes.

Reduce heat to low and push beef to sides of skillet. Add garlic mixture to center and cook, stirring, until golden brown, about 30 seconds. Remove pan from heat, add orange juice mixture and onion, and mix well. Season with pepper to taste. Serve over rice with lime wedges.

Yield: 4-6 servings

Total time: 2 1/2 hours