To The Kitchen

[Oldnslo]

Dad’s Sausage and Pecan Dressing

1lb sausage meat (I use Lovera’s Hot Italian Sausage)
½ cup butter
1 cup chopped onion
1 cup chopped celery
2 TBS chopped parsley
1 tsp salt
¼ tsp white pepper
½ TBS Worcestershire sauce
1 cup coarsely chopped pecans
6 cups bread cubes
20 oz chicken stock

1. While singing along with Christmas songs on Mix 96, find your favorite 6-quart Dutch oven or stock pot. Chop all that needs to be chopped, taking care to avoid chopping finger or other favorite/necessary appendage. Take the sausage out of its casing and sauté uncased sausage until golden. Do not drain. Remove sausage and add butter to sausage fat. Loudly curse as hot oil splatters on forearm. In hot buttery/sausage fat goodness, sauté onion, celery and parsley until the onion is clear/gold… about 5 minutes. Remove from heat. Resolve to exercise a bit harder on the coming weekend as you contemplate the extra calories of the sausage/butter combination.

2. Add salt, pepper, Worcestershire, cooked sausage, pecans, and bread cubes to pot. Toss lightly as you add stock. (for what it’s worth, I add a can of stock for every package of bread cubes). If you have ingredients left over at this point, something has gone wrong. Curse again and add misplaced ingredient (It’s dressing, not rocket science. You can’t go too far wrong).

3. Boast wildly that this will be the Best Dressing Ever and invite curious children/spouses to taste.

4. Strut and Preen as a peacock as you accept congratulations on the Best Dressing Ever. Remind all present how lucky they are to have you in their life.

5. Dab tear from eye.

This stuff keeps pretty well in the refrigerator. You may choose to make it the day before in order to let all the flavors blend together.

[Adrian]

I hope you made enough for everybody here...

[Okla-homey]

Christmas songs?

Hanukkah begins at sundown on Wednesday, December 1. Shouldn't you be listening to tunes about clay spinning tops or something?;)

[soonerbrat]

dreidelweiss?

[Oldnslo]

It's a recipe thread, people!

Yeesh.

[silverwheels]

Not really a holiday recipe, but just something I came up with a couple of weeks ago on a rainy day. It's a good winter/crappy weather soup.


Potato and Sweet Corn Chowder:
Yield: about 6 individual servings

Thick-cut applewood-smoked bacon
2 large Russet potatoes
10 oz. frozen sweet corn niblets (don't have to be thawed)
1 medium yellow onion
1 tablespoon minced garlic
1.5 cups chicken broth or stock
2 cups half and half
1/2 cup heavy cream
6 oz. gourmet garlic and herb cheese spread (like Boursin or Rondelé)
TT truffle salt*
TT wild porcini sea salt*
TT cayenne pepper
TT freshly ground black pepper
TT smoked paprika

*If you can't find truffle salt or wild porcini sea salt (I got them at Williams-Sonoma some time ago, so they might not be there still) use regular kosher salt and finish each individual serving of soup with a drizzle of truffle oil. Or don't. It's better with that truffle flavor, though.


1. Lay out 6 strips of bacon on a cooling rack over a sheet pan and put in a cold oven, then turn it up to 375, or directly on parchment paper on a sheet pan. Cook until bacon is crisp, then set aside and reserve 2 tablespoons of the rendered fat.

2. While bacon is cooking, peel and dice potatoes into 1/2" cubes and keep submerged in cold water until ready to use to prevent browning.

3. Peel and dice onion into 1/8" cubes.

4. Pour the rendered bacon fat into a medium heavy sauce pot or stock pot and set heat to medium.

5. When medium heat is reached, cook onions until translucent and soft, then add garlic and continue cooking for an additional 3 minutes, or until onions just start to take on color.

6. Drain potatoes and add to the pot along with the corn niblets. Pour in stock/broth, half-and-half, and cream, and bring to a boil (will require turning up the heat).

7. Reduce heat to medium-low and add seasonings (tasting after every addition), then add the cheese spread, and stir until dissolved.

8. Cover and cook for 10 minutes, or until potatoes are fork tender, but not mushy (take one out and pinch; it should resist at first but then crumble).

9. Serve garnished with crumbled bacon.


http://img703.imageshack.us/img703/6660/picturesc.th.jpg (http://img703.imageshack.us/i/picturesc.jpg/)

[usaosooner]

I want!

[yermom]

hehe. he said Dutch oven :D

[SanJoaquinSooner]

Roasted Winter Vegetables

Carrots - 1 inch thick disks
Brussel Sprouts - halved
Red Potatoes - 1 inch thick slices
sweet potatoes - 1 inch thick slices
red onion - cut in eighths
butternut squash - 1 inch cubes
whole mushrooms
dried oregano, rosemary, thyme, and basil.
salt
pepper
olive oil

1/3 cup olive oil rubbed all over veggies on cookie sheet. rub in seasonings.

400 degrees for 30 to 35 min.

[Frozen Sooner]

Two lbs russet potatoes
2tbsp salt
3 cloves garlic
2 tsp wasabi powder
6 tbsp butter
1 cup buttermilk

Peel and dice potatoes. Cover in cold water in a pot and bring to boil with salt. Simmer for 18 minutes.
Press garlic and sautee in butter.
Drain potatoes
Combine everything. Mash the living **** out of it.

Serve. Enjoy.

[yermom]

mmm... wasabi...

[Adrian]

It's a recipe thread, people!

Yeesh.

Nobody wants to hear about labor pains-they just want to see the baby...

[waynepayne]

Not really a holiday recipe, but just something I came up with a couple of weeks ago on a rainy day. It's a good winter/crappy weather soup.


Potato and Sweet Corn Chowder:
Yield: about 6 individual servings

Thick-cut applewood-smoked bacon
2 large Russet potatoes
10 oz. frozen sweet corn niblets (don't have to be thawed)
1 medium yellow onion
1 tablespoon minced garlic
1.5 cups chicken broth or stock
2 cups half and half
1/2 cup heavy cream
6 oz. gourmet garlic and herb cheese spread (like Boursin or Rondelé)
TT truffle salt*
TT wild porcini sea salt*
TT cayenne pepper
TT freshly ground black pepper
TT smoked paprika

*If you can't find truffle salt or wild porcini sea salt (I got them at Williams-Sonoma some time ago, so they might not be there still) use regular kosher salt and finish each individual serving of soup with a drizzle of truffle oil. Or don't. It's better with that truffle flavor, though.


1. Lay out 6 strips of bacon on a cooling rack over a sheet pan and put in a cold oven, then turn it up to 375, or directly on parchment paper on a sheet pan. Cook until bacon is crisp, then set aside and reserve 2 tablespoons of the rendered fat.

2. While bacon is cooking, peel and dice potatoes into 1/2" cubes and keep submerged in cold water until ready to use to prevent browning.

3. Peel and dice onion into 1/8" cubes.

4. Pour the rendered bacon fat into a medium heavy sauce pot or stock pot and set heat to medium.

5. When medium heat is reached, cook onions until translucent and soft, then add garlic and continue cooking for an additional 3 minutes, or until onions just start to take on color.

6. Drain potatoes and add to the pot along with the corn niblets. Pour in stock/broth, half-and-half, and cream, and bring to a boil (will require turning up the heat).

7. Reduce heat to medium-low and add seasonings (tasting after every addition), then add the cheese spread, and stir until dissolved.

8. Cover and cook for 10 minutes, or until potatoes are fork tender, but not mushy (take one out and pinch; it should resist at first but then crumble).

9. Serve garnished with crumbled bacon.


http://img703.imageshack.us/img703/6660/picturesc.th.jpg (http://img703.imageshack.us/i/picturesc.jpg/)

What is going on around here? I just thought you were someone who had terrible taste in music and was snarky about it and now the Holidays come around and poof - you're Bobby Effin Flay?!

I swear sometimes you think you know a person....

[Adrian]

Space Waffles


1 package caramel

Waffle batter

Liquid smoke

1/2 to 1 cup of butter


*Pour first three ingredients on waffle iron


*Close iron


*When waffle is done, peel it off the waffle iron


*Wrap waffle around full stick of butter


*Insert toothpick to close waffle around butter and enjoy

[SanJoaquinSooner]

For the turkey, I'm doing a version of what Bobby Flay did in his Thanksgiving Day throwdown - where you rub it with a herbed butter and cook at 450 initially and then turn in down to 350. I'll baste every 30 minutes instead of every 15 though.

[waynepayne]

For the turkey, I'm doing a version of what Bobby Flay did in his Thanksgiving Day throwdown - where you rub it with a herbed butter and cook at 450 initially and then turn in down to 350. I'll baste every 30 minutes instead of every 15 though.

you know he lost, right?



;)

[Adrian]

you know he lost, right?



;)

Doesn't matter. Win or lose, he's Bobby Flay...

[silverwheels]

What is going on around here? I just thought you were someone who had terrible taste in music and was snarky about it and now the Holidays come around and poof - you're Bobby Effin Flay?!

I swear sometimes you think you know a person....

First of all, my taste in music > yours :P


And secondly, I am about 7 months away from getting a degree in the culinary arts, and Bobby Flay is a tool.

[tommieharris91]

What is going on around here? I just thought you were someone who had terrible taste in music and was snarky about it and now the Holidays come around and poof - you're Bobby Effin Flay?!

I swear sometimes you think you know a person....

He's only a good cook because he adds bacon to everything. ;)

[tommieharris91]

Anyway, I don't have an actual recipe, but the secret ingredient for my family's dressing is oysters. You wouldn't think it fits, but it does.

[silverwheels]

He's only a good cook because he adds bacon to everything. ;)

Bacon should be added to everything, shouldn't it?

[tommieharris91]

Bacon should be added to everything, shouldn't it?

Yes, it should.

Now, I gotta find creative ways to add bacon to every Thanksgiving dish.

[StoopTroup]

We are making many of my Mom's and my Wife's Mother's recipes but we added this one today just to see if it was any good. I'll let you know....

Ruth's Chris Special Sweet Potato Casserole
Recipe By :Ruth's Chris
Serving Size : 0 Preparation Time :0:00
Categories : Try This
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.
Source:
"www.nola.com"
S(Formatted/Shared by):
"Robin Demers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3488 Calories; 134g Fat (34.1% calories from fat); 33g Protein; 551g Carbohydrate; 14g Dietary Fiber; 755mg Cholesterol; 3088mg Sodium. Exchanges: 13 1/2 Grain(Starch); 1 1/2 Lean Meat; 25 1/2 Fat; 22 1/2 Other Carbohydrates.

[My Opinion Matters]

Three minutes on high. Do not, I repeat DO NOT eat the plastic film. Enjoy.

http://i56.tinypic.com/jauzpy.jpg

[StoopTroup]

No dessert? TV Dinner fail.

[Adrian]

Three minutes on high. Do not, I repeat DO NOT eat the plastic film. Enjoy.

http://i56.tinypic.com/jauzpy.jpg

The turkey is good. The gravy is good. The peas are good. The potatoes taste like watered down mush...

[olevetonahill]

No dessert? TV Dinner fail.

I got the dessert ;)
http://www.viewpoints.com/images/review/2008/131/13/1210445891-13639_full.jpg

[StoopTroup]

Yum. Teh Wife bought one pecan pie and made a Chocolate pecan pie with the Stewart Pecans we got off our trees this year. I just went out awhile ago and filled a 5 gallon bucket up with freshly fell pecans. We got a decent crop this year.

[waynepayne]

First of all, my taste in music > yours :P


And secondly, I am about 7 months away from getting a degree in the culinary arts, and Bobby Flay is a tool.

Vatterott? :P

and yes he is but those brussel sprouts were da bomb today!!