Bump for later.
Beer Turkey, Beer Stuffing, Beer Sweet potatoes, Beer mashed potatoes, oh yea and beer with dinner.
Muttly Thanksgiving recipe :
Eat Turkey.
Remove feathers from mouth.
Run away. (avoid leaving tracks)
Carlo on your apple dumpling recipe in the list of ingredients it calls for baking powder, but in the directions it calls for baking soda. Which one is it? I have made apple pies, fried, etc but I have always wanted to try apple dumplings. This looks good. Thanks.
Bump for the recipes.
Great thread, carlo. Thank You for sharing your memories and recipes with us. I am the official dessert maker for Thanksgiving, looking for a really good coconut cream pie to make, my BIL's favorite.
Bisquick Bars
4 eggs
1 box brown sugar (21/4 cups)
2 cups bisquick (lately I've been using the low-fat bisquick)
1 cup flaked coconut
1 cup pecans chopped
1 teaspoon vanilla
Mix in the above listed order
bake in 13 by 9 baking pan 350 degrees for 35 minutes ... test for doneness until straw in the center comes out clean
cut while warm (important)
VERY GOOD ... you are welcome!
YUMMY!
Can't wait to try some of these!
Carlo, no one does it better than you. I always look forward to your posts. I'll add this to the collection.
Have a HAPPY THANKSGIVING!!!!
PLEASE add me to your ping list if I am not on it already!
This IS NOT traditional but it is SOOOO good.
Have you ever had dim sum and tried those steamed lotus leaf wrapped sticky rice thingees(lo mai gai)? They have always been my absolute favorite and I finally found a recipe. I test-drove the recipe last night, just to see if I should make it on Thanksgiving and it was FABULOUS!!!!
I substituted Chinese roast pork for the bacon but you can also put marinated stir-fried chicken or strips of cooked scrambled egg...really, whatever you like.
Lo Mai Gai
To serve this dressing, simply bring the rice to table in its dish (a souffle mold or a ceramic bowl), loosen the top-knot and pull aside the leaf to spoon out the aromatic, bacon-laced rice filling.
Ingredients:
4 cups glutinous rice
One or two 16-inch dried lotus leaves, soaked in water
3 tablespoons vegetable oil
3 cups diced fresh(or rehydrated dried) shiitake mushrooms
2 cups diced Chinese sausage, about 12 ounces
2 tablespoons superior light soy
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
About 4 cups turkey, chicken or mushroom stock
4 to 6 strips of country-style bacon
Instructions:
Place the rice in a bowl and pour in cool water to cover by 1 inch. Let soak for at least 2 hours. Soak the lotus leaves in a big pan of cold water.
Prepare a wok, Dutch oven or stockpot a trivet or metal rack (a small inverted cake, pie or tart pan may also be used). Fill the pot with about 2 inches of water. This is your steaming apparatus.
Pour the oil into a hot wok or skillet. Add the mushrooms and stir-fry. Add the sausage and stir-fry for 2 to 3 minutes, separating the clumps and rendering out some fat.
Drain the rice and add to the skillet, stirring for about 2 minutes. When the rice begins to clump, add the soy sauce, oyster sauce, sesame oil and stock and stir and fold the mixture until most of the liquid is absorbed, working the mixture like risotto, for about 3 minutes. The rice grains should be only half cooked.
Meanwhile, bring the water in the steamer to a boil.
Line a 2-quart casserole or souffle dish with the soaked lotus leaves. Pour in the rice. Top with the bacon strips. Fold excess leaf over rice to cover, and secure with several bamboo skewers.
Place the casserole in the steamer. Steam for about 30 minutes. Check the water level and make sure there's plenty. If necessary, add boiling water.
To serve: Bring to the table, unfold the leaf and spoon out the dressing. You may wish to unmold the rice wrap and serve it on a plate.
at topsecretrecipe.com
Pumpkin Cheesecake recipe, from The Cheesecake Factory, will be on the topsecretrecipe site until Monday after Thanksgiving.
http://www.topsecretrecipes.com/recipes/pumpcake.htm
Hometown recipes (super easy) may be found at:
http://www.americanprofile.com/recipes/
I fully suggest a overnight brine drink for any turkey. This one is new and was not tested by me. The raw onion in this recipe doesn't really turn me on at all - could leave a smell. I found this in the NY Times - and NO - don't ax me what I was doing reading that rag...
Adapted from "BBQ USA" by Steven Raichlen (Workman, 2003)
Time: 15 minutes plus overnight marinating
1¼ cups salt
1¼ cups sugar
2 bay leaves
1 medium onion, peeled and halved
2 cloves
1 10 to 20 pound turkey, washed, giblets removed
1. Place salt, sugar and 1 quart hot water in a large deep pot and whisk until salt and sugar crystals dissolve. Whisk in 4 quarts cold water. Pin bay leaves to onion halves with cloves and add them to brine. Let mixture cool to room temperature.
2. Add turkey, placing a large heavy pot or sealed zip-top bag filled with cold water on top to keep bird submerged. Place pot on refrigerator and marinate overnight.
Yield: Enough brine for a 12 pound turkey...
(Note: Kosher turkeys may already have enough salt introduced. A brine mixture isn't recommended.)
Oh, and Kosher salt works best...
Good old fashioned French Dynner
Here is a recipe for preparing "Rat Stew a la Francaise", by the well-known french culinary expert Henriette Guilhem.
For those of you (like myself) who are not proficient in speaking frog, I have attached a Google/Babelfish translation of this appalling recipe: [N.B. A frog-speaking friend of mine was so bothered by the babelfish translation that they submitted the revised version below. The introductory text, however, remains in all of its computer-generated fluency.]
Ingredients:
1 7-9 lb water-rat
1/2 thick slice fatty ham
1 liquor glass Armagnac
2 tablespoons very good vinager
1 large onion
7 shallots
3 cloves garlic
3/4 tablespoon herbs de provence
1 tablespoon tomato paste
4 tablespoons flour
1/2 cup olive oil
2 tablets bitter chocolate
1 liter fresh red wine
salt and pepper
pinch of cayenne
Recipe
1. Cut up the water-rat (possibly using large shears), keeping the liver, lungs
and heart.
2. Cook the cut up pieces a for long time in the olive oil in a large saute pan
(or 2, if necessary).
3. Add the ham cut into very small cubes.
4. When the pieces of rat are golden brown, take them out and flambe them in
the Armagnac. Salt and pepper them and set them aside.
5. Chop the onion, shallots, 2 cloves of the garlic, and cook them for a long
time in the same oil, with the tomato paste, the liver, lungs and heart.
6. When this chopped mixture is nicely browned, add the vinegar and evaporate
for some minutes over high heat. Sprinkle the flour on top and cook again
for a long time.
7. In a pan, heat the wine. Add the chopped mixture and stir while heating to
boiling. Add the cooked rat pieces, the bouquet garni, herbes de provence
and chocolate, and salt and pepper again.
8. Cover and cook over low flame for at least 3 hours.
9. Just before this has finished cooking, add the last clove of garlic crushed.
10. Test the seasoning, and make sure the sauce is thick. If necessary, add
potato starch and cold water to the sauce and cook to thicken
HAPPY THANKSGIVING! And Happy Eating!
Wow, Carlo, this is an amazing thread. I emailed to myself so I don't forget to read it all.
Thanks for sharing your childhood story--it sounds like it was really special. :)
Happy Thanksgiving, everyone. :)
As always my friend, I tip my hat to your generosity. Your recipes are the greatest!! Your willingness to share is a cornerstone of this special day.
Thank you!
Happy Thanksgiving to you and family, Carlo.
PS - If it were not for the wonders of chestnuts, I'd go insane! :-)
Holy cow, what gorgeous looking stuff. Thanks for sharing, and I hope you are thinking about writing a book.
bump
"Green bean casserole" bump.