Is that cut like this? Looks like a rack but if you pork rather than lamb. https://www.dartagnan.com/berkshire-pork-rib-roast-rack-of-pork-frenched/product/FPBFR002-1.html?bcgid=berkshire-pork Thanks, T
Another reason for a Costco run! Thank you, and best wishes for the holidays! Wife is cooking today, but which I mean she is playing the role of executive chef and I'm sous chef / scullery maid / lackey. [emoji2] Image Unavailable, Please Login First up, pumpkin souffle. Pumpkin, eggs, spices and a little almond milk. Pretty tasty. She's 1 for 1. Image Unavailable, Please Login Sipping on this whole waiting for the turkey in the oven and the Cowboys game to come on. T
They were. More savory than sweet, but souffle came out with just the right amount of poof! Turkey resting. Image Unavailable, Please Login Rubbed butter and spices on the skin. It's like crackling! I may not make it to the meat. [emoji2] Happy Thanksgiving everyone! T
Pulled pork came out great. Homemade mac & cheese. Tons of leftovers. Happy Thanksgiving! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Australian Wagyu Prime rib, honey balsamic vinaigrette brussel sprouts, garlic mash, Kare kare, salmon sinigang soup. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Finally getting to use some chili peppers from our garden thanks to a long, mostly mild fall. Homemade pho. Short rib on top with a few peq peppers sliced on top. Image Unavailable, Please Login Image Unavailable, Please Login Naan pizza. Roasted eggplant, green olives that I brined with red pepper flakes, and criollo sella peppers. T
^^ Wow folks! We bought way too much tomato sauce in our "last evah costco run" (its 180-miles round trip and not worth it) and we had some ground turkey so made a red/meat sauce. We were shocked how good this came out. Yummy. Image Unavailable, Please Login
Its sorta surprising that at my age I've never hosted Thanksgiving and thus never made any of the traditional dishes, never even cooked a turkey. I've arrived at this state because I was always at a large family gathering at my parents or my sister's or my brother's homes for Thanksgiving...this year, given that we are a long drive from any of them, we decided to only make the drive once during the holiday season (and chose Christmas) and thus Thanksgiving was supposed to be just me and Ania at home. Then my Mom surprised us by saying she would fly out and join us. Okay, cool, 1 more is great. Then literally 2 days before Thanksgiving I found out a dear old friend of my mom's (and my entire family) was visiting Jackson Hole with her extended family. Well, I insisted they come to our home rather than go to a buffet in Jackson. So we ended up with 10 for dinner... Thus began multiple trips to the grocery and 2 entire days filled with cooking. Its sorta fun given that we enjoy cooking, but since we had zero experience, we relied on Google to lead the way. My new-to-America wife just loves everything about Thanksgiving (she has been to many at my family's homes over the years) and she was excited to make the dishes for the fist time. So we made pretty much everything I could recall from the feasts over the years. My favorite things to make were the turkey stock for the gravy (used the innards, the backbone and the neck with the usual veggies and a lot of herbs and then put it thru a sieve and then added it to some roux) and the Turkey. My mom was a product of the 60/70's and thus traditionally our Thanksgiving featured several things from cans and boxes. Happy to report none of this came from a store pre-made nor from a box or can - thank goodness some things do change. (edit: just realized we introduced my wife to those crunchy onions in a can that we put on top of the green bean casserole - some things are too traditional to change.) 1. Smoked Turkey with Maple Glaze 2. Ham with Maple Glaze 3. Turkey Gravy made with homemade turkey stock 4. Mashed Potatoes 5. Sausage and Herb Stuffing 6. Sweet Potato Casserole 7. Grandma’s Cranberry Salad 8. Green Beans Casserole 9. Corn Soufflé 10. Pumpkin Pie with Fresh Whipped Cream As for the Turkey, after a ton of googling, I decided to wet brine for 12-hours, then dry brine for 12-hours, then spatchcock, and then smoke the turkey in the pellet smoker at high temp (325F). Everything I read said our 11lb bird would take ~3 hours at 325F. But it was at 160F after 90 minutes (and I even started it at 250F to allow for more smoke). Chaos ensued, but we actually ate at the pre-designated time... Was a fun afternoon and everything tasted pretty good. I will immodestly say this was the best home-cooked turkey I've ever had (the best overall is from a couple of BBQ places in Austin and Phoenix). Wishing ya'll a belated happy Thanksgiving! (oh, just realized looking at the pics - we used my long-time-coming family heirloom china and silver. Mom & Dad bought 36 place settings decades ago with the intention of giving each of us 3 kids a 12-piece set. Now that I'm married my Mom went ahead and gave me my set. I know it made her very happy to see me and my wife using it and fortunate had it that the first time we did so, Mom was here to share the meal.) (and "yes" that is Paul Bunyan's giant fork in the turkey pic...look how it drawf's those turkey legs!) Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
The guests were all older and small kids, so they didn't eat loaded up plates, let alone make a stretchy-pants enabled second run. We worried this was because they didn't like it - but they kept saying it was all great and the best Thanksgiving feast they had ever had. So, who knows. Anyways, we had tons of leftovers (we must have made enough for 20 people or more). Day 2 of leftovers pictured here: Image Unavailable, Please Login
Hitting the Like button doesn’t do this justice. Love it all and especially the Brussels sprouts! Love those things.
"We bought way too much tomato sauce in our "last evah costco run" (its 180-miles round trip and not worth it) " **** Just looked it up, WY is one of two States (WV) without Costco. Back in the day when I lived in Wilson, it was a ~170 mile round trip the the Sam's Club in IF. Did that about every six weeks to re-stock, exp wine which was insanely marked up in Jackson.
Chilly here in Portland, but albeit sunny so I whipped up a batch of Boeuf Bourgignon. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Masterful knife skills! All your components look so uniform in size. How long do you simmer the boeuf Bourgignon? T
6 hours on simmer. Ina Garten's recipe. I modified slightly, using 1/2 vs. a full bottle of red. Yes, I cook with wine, and sometime add it to the dish . https://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe-1942045
Mmmm. Speaking of Ina, her coconut cake is fantastic! https://www.goldbelly.com/ina-gartens-barefoot-contessa/1-inas-coconut-cake
I kinda wish my wifey cooked.....sounds nice. she's a big muckety muck working...great money...and I'm not complaining....but maybe I need a live in chef?
