Remembering Thanksgiving Day

A Dad, Chef, Vet | Nov 1 2002 | Carlo3b

[bulldog905]

Thanks Carlo!May you and yours have a happy and safe Thanksgiving!

[carlo3b]

HUNGARIAN CUCUMBER SALAD

Hungarian? I love this stuff, and never knew how or where it came from, you did it again...as usual...;)

[carlo3b]

Oh Solo Mio!

No need to be alone with all of the friend you have on FR...LOL If you need any other recipes, just ping!

[carlo3b]

Wow what a website, thanks for sharing it.. A happy Thanksgiving my friend.

[carlo3b]

 
Italian Stuffed Jerusalem Artichokes

• 4 - 6 artichokes, trimmed
• 1 cup (250 ml) bread crumbs
• 1/4 cup (60 ml) grated Parmesan cheese
• 1/4 cup (60 ml) chopped parsley
• 2 cloves garlic, finely chopped
• 1 rib celery, finely chopped
• 2 Tbs. (30 ml) capers, chopped (optional)
• 1 Tbs. (15 ml) chopped anchovies or anchovy paste
• (optional)
• Salt and freshly ground pepper to taste
• Olive oil

1) Steam or boil the artichokes for 15 minutes.
2) Drain and cool.  Scoop out and discard the central leaves and chokes.
3) Combine remaining ingredients except for the olive oil in a small bowl and fill the artichokes with the mixture, filling the center
and forcing the stuffing in between the leaves of the artichokes.
4) Place in a baking dish and add about 1 inch (2.5 cm) of water or chicken broth (I much prefer the broth) to the dish.  Drizzle with olive oil, cover tightly and bake in a preheated 350F (180C) oven for 1 hour.
Serves 4 to 6.
buon appetito
 

[carlo3b]

Backatcha... Safe and healthy Holiday to you and yours!

[carlo3b]

A hug and kiss to you dear girl, I hope all is well with you and yours.

[carlo3b]

Try this as well, I know you'll love it!

Beef-Stuffed Zucchini

• 4 Medium zucchini (approx. 1 & 1/2 pounds)
• 3/4 pound ground chuck
• 1/4 cup fine, dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup tomato juice
• 2 eggs, beaten
• 2 Tbls. minced fresh parsley, you can use dry, but increase the amount and dampen it with a bit of tea, really..LOL
• 1/2 ts. dried whole rosemary, crushed
• 1/4 ts. garlic salt
• 1/8 ts. pepper
• Vegetable cooking spray

1) Cook whole zucchini in boiling water in a large skillet 7 minutes or until tender but still firm.  Drain and cool.
2) Cut each zucchini in half lengthwise; remove pulp, and chop, leaving a 1/4 inch shell on the zucchini.
3) In same skillet brown meat, stirring to crumble.  Drain and pat dry with paper towel.  Wipe pan drippings from skillet.
4) Combine zucchini pulp, meat and remaining ingredients except cooking spray.
5) Fill zucchini shells with mixture.
6) Place in baking pan coated with cooking spray.
7) Bake 350 degrees for 25 to 30 minutes.
4 Servings

[carlo3b]

I'd really enjoy telling you the *yarn* of the then Head Chef of (what was at the time) Milwaukee's only Four-Star restuarant when he'd just moved in next door to my wife & I. How & under what circumstances we met, makes for a screamer of a good laugh; and, great story of, "race relations."

You have to tell us this story... I can't wait to hear it!!
BTW members of my family opened the first pizza place in Wisconsin November 1941 in Milwaukee, on Fond du Lac Ave, called the The Pizza King. It was a great place, and lasted for years.

[carlo3b]

I think that's only legal in Nevada.

Shhhhhhhhh...I won't tell if you don't... ;)

[carlo3b]

Ha!!!! Seconds anyone??? LOLOL

 

American Patriot Bread Pudding

Ingredients:

• Unsalted butter, softened
• 1 (1.5 lb.) loaf cinnamon egg bread *
• 2/3 cup golden raisins
• 1.5 cups sugar
• 4 cups milk
• 2 cups heavy whipping cream, yep, no substitutes
• 1/4 cup vanilla extract
• 8 eggs, beaten
• 1 tsp. cinnamon

Preparation:
Coat the bottom and side of a 2" deep baking dish heavily with butter.
Tear the bread into 1" pieces.
Mix with the raisins in a bowl.
Spread the bread mixture evenly in the prepared dish, turning crust side down as this tends to burn easily.
Whisk the sugar, milk, 2 cups whipping cream, vanilla, eggs & cinnamon in a bowl until blended.
Pour over the bread mixture.
Preheat the oven to 325 degrees.
Place the baking dish in a 4" deep baking pan.
Add water to reach halfway up side of the baking dish.
Bake for 1 hour.
Remove from water bath.
Let stand for 20 minutes.
Spoon into dessert bowls, and serve while still warm.
 

Heavenly Caramel Sauce

• 1 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 1 cup cream
• pinch of salt
• 2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes.
Serve over Bread and butter pudding, apple pie and ice cream, warm
gingerbread, etc..

Cinnamon Swirl Egg Bread

* This  Cinnamon Swirl bread is great in this recipe, but make extra for toast and butter for breakfast or anytime..

• 4 3/4 to 5 1/4 cups all-purpose flour
• 1 package active dry yeast
• 1 1/3 cups milk
• 3 tablespoons sugar
• 3 tablespoons margarine or butter
• 1/2 teaspoon salt
• 2 eggs

Combine 2 cups of the flour and the yeast. In a saucepan heat and stir milk, sugar, margarine or butter, and salt till warm (120 - 130 degrees Fahrenheit) and margarine almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 60 minutes).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 8x4x2 inch loaf pans. Shape each half of the dough into a loaf. Place in pans. Cover and let rise till almost double (about 30 minutes). Bake in a 375 degree Fahrenheit oven for 25 to 30 minutes or till done. Cover loosely the last 10 to 15 minutes of baking, if necessary. Remove from pans; cool.
Makes 2 loaves. (32 servings.)
 

[Landru]

"You have to tell us this story...I can't wait to hear it!!"

Alright then; as briefly as I know how, then. {g}

Our first place after my ETS'g from the military, was an *elegant* 4-family on the corner of Juneua & Martin Drive. (Place was gorgeous as we were in the apt occupied by the elderly owner's of the building, who'd just sold the building. So everything was extra-nice & extra-clean.)

About 3 months after we'd moved in, this black guy moves in across the hall.
The guy was HUGE; went around 6'6" with hands like catcher's mits.
*Since* the unit we had used to be the owner's digs, they had a *peep hole* in the door so they could see who came into their building.
This peep hole faced this new neighbor's doorway, so, I could watch every move this guy made as he came & went.

First thing I noticed was he kept very late hours & then when he did get home, his music was sometimes just loud enough for us to hear as we layed in bed.

Anyway, one night -- late -- there's a bang on the door.
I look through the peep hole & it's this big goon standing there & I think to myself, "What could this clown want from me? Hope he ain't lookin' for any *trouble*."

I open the door, & with both a chip-on-my-shoulder & my meanest ("puffer fish") face I snap, "Yea, what'cha want?"

In a booming baritone voice the guy says, "I live over there" (~gesticulating to Apt#2) "I noticed you've a Weber Grill around back I was wondering if I could borrrow tomorrow night. I'm having a few friends over & I need to cook 'em some food."

Now...what am I gonna say, huh?
Naturally, I *morph* into *Mr. Congenial* & say to this guy, "Oh sure, go ahead; need any charcoals?"
~to which he says, "Man, that's really nice of ya to offer, sure."
(I'm thinking to myself...want me to light the thing too while I'm at it?)

Anyway, we now move ahead 24 hours.
The party is a LOUD one, alright!
I mean, MOTOWN stuff going like crazy up to around, 11:30 pm.

As we're sitting in our chairs watching SNL?
There's a *knock* on the door & I look out the peep hole, & it's HIM! The *clown*! ~& I say to my wife, in hushed tones, "NOW what can he possibly want?"

I open the door?
The guy pushes a HUGE 3' serving tray loaded with foods of every description; sliced beef, sliced pork roast, cheeses, roasted vegetables including corn on the cob with the husks pulled-back to *display* 'em, just so & *everthing* with garnishs...
I was dumbfounded.
As I take the tray he says, "Here. Thanks for the grill; party was a success & the Weber worked great."

He turns right around & goes back into his apartment, closes the door, & leaves me standing there holding this magnificent tray full of food.
I wanted to start bawling, right then & there.

Just so happens we were really HUNGRY.
So we chowed-down while wondering aloud, "What-the-hell is this guy all about?"
The food??
*Delicious* beyond description...but Carlo?
The PRESENTATION could've made the cover of any gourmet magazine...easy.

The guy's name was, "Kenny."
He was recently divorced which explained his moving in across the hall with relatively no furniture?
He was also the Head Chef at the Pfister Hotel.
Turns out he had that *one* Saturday night off -- a BIG DEAL for a guy in his business -- so he through the bash.

I made it a *point* of becoming "friends" with ol' "Kenny."
Since Kenny had *every-other* Sunday "Off" & was as big a Packer fan as we were??
Kenny became the "Honorary Chef" at our place every-other-Sunday, on my dime; whereby, my wife & Kenny would go down to "Sendick's" (~on the East Side) late Sunday morning for all the fresh *everythings* he'd need to make our meal -- & I mean, everything.
(BTW: I cleaned that kitchen afterwards & I want to tell you a "Chef" will touch each & every pan, bowl, utensil a kitchen has, at least once.)

To this day my bride & I have used Kenny's "soul food" recipe's for baked beans, chicken, beef, BBQ sauces, you name it; and, always to rave reviews from dinner guests.
Who as you might've guessed?
Get to hear the story of, "Kenny"; the big goon who moved in across the hall from us when we were just a couple of young newly wed kids, 25 years ago.

"BTW members of my family opened the first pizza place in Wisconsin November 1941 in Milwaukee, on Fond du Lac Ave, called the The Pizza King. It was a great place, and lasted for years."

Wow...
Now most people simply are not going to have an appreciation for all of what you're saying, carlo.
When you say your family owned a resturant -- Italian, no-less! -- in Milwaukee?
That's really something mighty special.

For all the racial strife the Lamestream media seems to enjoy spewing at the nation's citizens about Milwaukee?
Which tends to make Milwaukee look like a real hellhole?
It takes someone who actually lived there, to know that's all just a bunch of BS.

What Milwaukee *is*, is a place of incredible ethnic diversity; which, translates into the best eateries to be found anywhere in the country.
Back in the years you'd be talking about, those eateries would've been family owned & operated businesses too, with names *like*, "Gloriosos," "Orlandos," "Palermo Villa," "Caradaro Club," "Primas," mostly all on the east side.
Then there were the Kosher delis in the northshore 'burbs of Foxpoint, Whitefish Bay, or West Milwaukee's, "Serb Hall."
Not a "bad" place among the lot.

When I think back to my youth growing up in Milwaukee, it's those places I remember most fondly.
I also remember we were too busy enjoying the different foods to be bitching & arguing about where someone's bloodline originated.
Really.

...what great memories.

[stanz]

These artichokes sound wonderful. When we make them, we usually add paprika to the breadcrumbs. This makes a tangy dipping sauce and we can eliminate the cheese. I bookmarked your thread so I can go back for all your recipes. Ciao!

[carlo3b]

 Kenny's "soul food" recipe's for baked beans, chicken, beef, BBQ .....

Recipes???.....waiting.....taping fingers....looking at watch.....
What a wonderful story, and I can tell you if he was the chef at Pfister Hotel, he was/is a real pro. Your assessment of the culinary prowess of Milwaukee is a well kept secret, and few people are aware that the largest Italian Festival in the Midwest is held in Milwaukee, not Chicago...I remember it well...Thanks for sharing your great memory.

[Misty Memory]

Shhhhhhhhh...I won't tell if you don't... ;)

Oh no!! Now what do I do? I've already submitted your name to www.gigolo.com

[Misty Memory]

At the risk of sounding stupid (although that's never stopped me before), why is there no cinnamon in your "Cinnamon Swirl Egg Bread" recipe?

[christie]

Yummy! How can I forget that wonderful stuffed artichoke. Smile.

Happy Thanksgiving!

[Budge]

RE: Your 65 - Man, those artichokes sound great! I'll have to give them a try. Anything with Parmesan cheese and anchovies just HAS to be good! Thanks!

[Budge]

You wrote to Misty Memory, I will flag you soon with a direct link to order, if you wish...

Please add me to that flag, Carlo3b!

[Ragtime Cowgirl]

Thank you for the Thanksgiving ping, carlo. The recipes look yummy! Be back after the election - though we could use a little thanksgiving now. (^: