Thanksgiving Meal Talk

[jcthorne]

I'll add a few twists from our traditional table..

Tuxedo bourbon pecan pie (it wears a dark chocolate jacket to keep the bourbon in....)

Pumpkin praline cheesecake. My wife always hated pumpkin pie.....well, this is pumpkin and everyone likes cheesecake.

Cranberry, walnut and candied orange relish

And the one day a year that I always take the time to make real yeast raised American dinner rolls.

Now to start the holiday ehhhhh, discussions,

Folks that deep fry a turkey only do so because they were never taught how to properly brine and roast one. And likely were never served one to know the difference.

[otter28169]

I'll add a few twists from our traditional table..

Tuxedo bourbon pecan pie (it wears a dark chocolate jacket to keep the bourbon in....)

Pumpkin praline cheesecake. My wife always hated pumpkin pie.....well, this is pumpkin and everyone likes cheesecake.

Cranberry, walnut and candied orange relish

And the one day a year that I always take the time to make real yeast raised American dinner rolls.

Now to start the holiday ehhhhh, discussions,

Folks that deep fry a turkey only do so because they were never taught how to properly brine and roast one. And likely were never served one to know the difference.

I need to know how to brine. That is one thing I was never taught. Our menu generally consists of: turkey, mashed potatoes, squash, turnip, gravy, scalloped corn, green bean casserole, brown and serve rolls, pickle tray, olive tray, pumpkin pie, apple pie, cherry pie, mincemeat pie, banana bread, date nut bread, cranberry bread, cranberry relish, and fruit salad with my famous home made whipped cream.

[bruiser]

Chad, do you have an extra room???

[otter28169]

Chad, do you have an extra room???

All kidding aside, there is always room for more at our table.

Just sayin'............

[jcthorne]

I need to know how to brine. That is one thing I was never taught. .

For a turkey, it kind of depends on where you live as down south its kind of hard to find space in the fridge for a 5 gallon bucket..(I use the fridge in our motorhome) .up north, your garage is likely plenty cool enough with a little ice. The bird has to stay cold while brining. Spoiled bird is deadly.

For thanksgiving turkey, 4 onions, 4 oranges, 1/4 cup each parsley, sage, rosemary and thyme. The herbs, not the song. 1 lb of non-iodized salt. Sea salt works fine too. 1 lb sugar.

Dissolve salt and sugar in a quart of hot water. Pour in new clean 5 gallon bucket. peel and quarter onions, quarter oranges. Place onions and oranges and half the herbs in the cleaned out bird and put in bucket. Place remainder of herbs in bucket and add cold water to cover. You may need to weigh down the bird. Allow it to soak overnight. Leave the onions and oranges inside while roasting. When ready to roast, remove from bucket, pat dry and rub skin with softend butter and sprinkle with rotisserie chicken seasoning. Roast according to the butterball directions according to weight. The bird will be very flavorful and juicy.

Once you take the time to do one right, you will never go back. And folks that thought they hated turkey will learn differently, they hate BAD turkey.

[retread]

Apple cider smoked turkey, Jack Daniels whipped sweet potatoes, cream cheese corn, milk and honey rolls, pecan/sweet potato pie (made with maple syrup), and whatever the rest of the family brings.

john

[TexasSpyder]

Can't have Thanksgiving without a fresh Texas Pecan Pie (using Burkett pecans), at least around our house.

J. D.

[MarkLawson]

I might have to make this again





It's called 'Bacon Explosion' & you can google it.

[Bob Denman]

Wow! THAT looks gretty darn good!
Char said that she's wrapping hers in bacon also... this now makes the question; "Whose party gets crashed?"

[MarkLawson]

Wow! THAT looks gretty darn good!
Char said that she's wrapping hers in bacon also... this now makes the question; "Whose party gets crashed?"

Actually, the bacon explosion is breakfast sausage, crumbled cooked bacon and BBQ seasoning/sauce wrapped in bacon. When done, you slice it in disks to serve. Could easily put a slice on a bun.

Here's the link: http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

[bullant12]

BACON?!?!?

[lyonsden]

This is one of my favorite side dishes.
corncasserol.jpg

Corn Casserole
Original recipe makes 4 - 6 servings Change Servings

1 (14.75 ounce) can creamed corn

1 (11.25 ounce) can shoe peg corn

1 cup macaroni

1/2 cup butter

8 ounces cubed Velveeta

Directions

1.Mix together creamed corn, shoe peg corn, (do not drain corn) and uncooked macaroni. Slice the butter or margarine, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover.
2.Bake at 350 degrees covered for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes

[Yfactor]

For a turkey, it kind of depends on where you live as down south its kind of hard to find space in the fridge for a 5 gallon bucket..(I use the fridge in our motorhome) .up north, your garage is likely plenty cool enough with a little ice. The bird has to stay cold while brining. Spoiled bird is deadly.

For thanksgiving turkey, 4 onions, 4 oranges, 1/4 cup each parsley, sage, rosemary and thyme. The herbs, not the song. 1 lb of non-iodized salt. Sea salt works fine too. 1 lb sugar.

Dissolve salt and sugar in a quart of hot water. Pour in new clean 5 gallon bucket. peel and quarter onions, quarter oranges. Place onions and oranges and half the herbs in the cleaned out bird and put in bucket. Place remainder of herbs in bucket and add cold water to cover. You may need to weigh down the bird. Allow it to soak overnight. Leave the onions and oranges inside while roasting. When ready to roast, remove from bucket, pat dry and rub skin with softend butter and sprinkle with rotisserie chicken seasoning. Roast according to the butterball directions according to weight. The bird will be very flavorful and juicy.

Once you take the time to do one right, you will never go back. And folks that thought they hated turkey will learn differently, they hate BAD turkey.

Then there are those of us that just don't like bird of any kind!

[Bob Denman]

BACON?!?!?

Everything is better with pig! If it isn't; it sure should be!
Why would you put a slice of that "Bacon Explosion" on a bun? All I'd need; is a large plate, knife, fork, and some ketchup!

[Bob Denman]

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

I'm gonna have to see if I can get signed up for Monthly deliveries of these...
I'll just need to smuggle a microwave into my intensive-care room!

[MarkLawson]

Here's a really great Ultimate Mac & Cheese recipe I like, although I add more cheese than this calls for.

http://www.foodnetwork.com/recipes/t...ipe/index.html

[flamingobabe]

corn.jpg
we do a type of Fiesta Corn
1 bag frozen corn
1 cream cheese
1 stick butter
1 cup American cheese
Rol-tel tomatoes
jalapeño as many as you want for heat

place all ingredient's in crock pot cook 4 hours on high

[bruiser]

Do I see a SL Cookbook in the future?????

[ARtraveler]

Do I see a SL Cookbook in the future?????

That may be a great idea. Since we have members from all over the country, there would be some great recipe variations to go through. Now--is there someone would be willing to be the compiler/editor?

It could be ultimately put on a word document and be accessed by members who would print out all or parts of it.

[Bob Denman]

corn.jpg
we do a type of Fiesta Corn
1 bag frozen corn
1 cream cheese
1 stick butter
1 cup American cheese
Rol-tel tomatoes
jalapeño as many as you want for heat

place all ingredient's in crock pot cook 4 hours on high

You had me at cream cheese and jalapenos...

But how do you put that little accent sign in there???

[MarkLawson]

Here you go Bob....



BACON WRAPPED CHEESE STUFFED JALAPENOS

10 jalapenos
5 oz cream cheese (I used 1/3 less fat)
10 slices bacon (I used 50% less sodium bacon)...
Seasoning(s) of your choice to taste (I used cumin and coriander)

Preheat oven to 450*. Place wire rack over a baking sheet. (Or use a 9x13'' cake sheet lined with aluminum foil). Set aside.

Wash jalapenos. Cut stems off. Then cut each pepper lengthwise along one side. Scoop out or cut out ribs and seeds. Set aside.

Mix cream cheese with your favorite seasoning. Stir well to combine. Stuff 0.5oz or 1/10 of mixture into each jalapeno. Wrap each pepper with one slice of bacon. Make sure it covers the opening where the stem was and the slit along side of pepper so cheese does not ooze out while baking. Secure with 2-3 toothpicks. Repeat with remaining peppers.

Place on wire rack over baking sheet or aluminum foil lined cake sheet. Bake 30-45 minutes until bacon looks golden brown turning peppers over frequently. Once done, place on paper towel to absorb excess fat.

When warm outside, GRILL THOSE SUCKERS!

(Not my recipe... I pulled it off FB)

[PrairieSpyder]

That may be a great idea. Since we have members from all over the country, there would be some great recipe variations to go through. Now--is there someone would be willing to be the compiler/editor?

It could be ultimately put on a word document and be accessed by members who would print out all or parts of it.

I'd say compile it in a word processor, but publish it as a pdf, so it won't have to be platform-specific.

I'd also suggest a pic of each contributor with his/her Spyder.

[retread]

I've got over 1200 recipes in Word format, and another 2 or 3 thousand waiting for me to type in. Started cooking when I was 8, collecting recipes 2 years later.

john

[bruiser]

Me and my big mouth.

[ameobe]

Do I see a SL Cookbook in the future?????

Doc & I tried a few years ago, but it didn't take-off.
The first recipe from Doc is awesome.

http://www.spyderlovers.com/forums/s...?18903-Hey-DOC