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Thanksgiving 2019


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#1 Wilfrid

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Posted 29 November 2019 - 01:21 AM

No thread already? Well I hope you all had a good one.

Grilled tiger shrimp with fresh limes
Duck with orange sauce
Baked turkey with sazon
Indiana corn soofle
Mac’n’cheese
Red cabbage with pancetta
Cornish Yarg
Pumpkin pie
Flan

Prosecco
Barolo 2015
Laubade NV

The mac’n’cheese honored young guests. For the first time ever I didn’t make the pumpkin pie myself. I was tired. The shrimp were terrific (Bayard Meat Market, of all places).

I should say that FKA Munchkin made the pasta and the soofle. I have handed down soofle duties to her permanently. And just to make y’all feel old, she got her snoot into the Prosecco.

#2 bloviatrix

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Posted 29 November 2019 - 01:54 AM

We usually go to my cousin, but she was in Israel for a wedding so I hosted for the first time ever. There were just 6 of us. Menu was as follows -

 

Salad of bitter greens with persimmon, jicama, and avocado

Butternut squash soup

Roasted turkey (Martha Stewart method using cheesecloth - thanks Splinky!) - basted using a wine/duck fat mixutre

Raw cranberry relish

Stuffing w/veal sausage

Roasted brussels sprouts and shallots with pomegranate molasses and pom arils

Scalloped sweet potatoes in coconut milk and chiplotle

Farro with roasted grapes and walnuts

 

Concord grape sorbet for dessert

 

Chenin blanc to drink.

 

The boy helped me make the sweet potatoes and the stuffing. It's nice having a sous chef - looking forward to him gaining some knife skills, although those are a few years left.

 

Carcass will be turned into stock.


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#3 Wilfrid

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Posted 29 November 2019 - 02:00 AM

It is great to have some junior support. 😊

#4 voyager

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Posted 29 November 2019 - 03:20 AM

Discovered I was out of both oranges and tangerines when making cranberry sauce yesterday, but Grand Marnier filled in nicely.    Everyone loved it today.


It's not my circus,

not my monkeys.


#5 Wilfrid

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Posted 29 November 2019 - 05:09 AM

I have a soft spot for Grand Marnier. Back in the days of commuting endlessly by British Airways between NYC and London, that was my choice from the liqueurs. My mile high drink.

#6 Josh Karpf

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Posted 29 November 2019 - 02:47 PM

That’s making me remember Mandarine Napoleon, in my teens.

Last night, Benton’s very smoky “Smoky Mountain” Tennessee bacon overwhelmed the roasted Brussels sprouts. Making everyone happy.

The best care of the twenty-pound turkey failed to keep it moist. But the extra dark-meat cuts orbiting the big bird, despite hitting 190 degrees in the hot oven corners, were extraordinary.

I tasted the pastry chef’s great sour-cherry and puff-pastry dried-fruit pies, but made my real dessert some thirds of that dark meat, topped with a Penn. guest’s potato filling.

Fifteen people yet almost no one wanted to drink whites, except for Prosecco and pear cider. I think I had most of the Gewurz, and much of the Tokaji, that I’d supplied.

#7 Orik

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Posted 29 November 2019 - 03:32 PM

Duck with orange sauce


We made one too, with the idea of supplementing oranges (from such places where they grow well) with a handful of kumquat our tree produced this year.

I ended up forgetting the kumquats.  :D


sandwiches that are large and filling and do not contain tuna or prawns

#8 mongo_jones

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Posted 29 November 2019 - 04:42 PM

for snacking:

 

  • minnesota cheese board (jeff's select aged gouda from caves of faribault; hidden falls, a soft cow-sheep milk cheese from shepherd's way; northern lights blue) + home-made peach-ginger-habanero chutney
  • a selection of spiced olives from holy land market in minneapolis
  • feta stuffed peperoncini from costco
  • pickled herring
  • salame + horseradish mustard
  • baguette

 

the main meal:

  • roasted buttercup soup with ras al hanout
  • tinga de pavo
  • braised goat leg with olives (basically a mediterranean goat curry)
  • dry-brined, spice-rubbed turkey
  • herbed oyster stuffing
  • bulgur salad*
  • sauteed brussels sprouts*
  • the almighty soofle
  • cranberry-raisin chutney
  • tortillas**
  • brick oven bakery rolls**

 

dessert:

  • meyer lemon tart*
  • pumpkin pie*
  • pumpkin-chocolate loaf cake*
  • caramelized apple pie**
  • julia child's best ever brownies
  • salted caramel ice-cream*

 

booze:

  • brandy manhattans
  • sidecars
  • various red and white wines

 

*made and brought by a guest

**purchased

everything else made by me (well, i only made the peach chutney in the snacking round)


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#9 Daniel

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Posted 29 November 2019 - 05:32 PM

Yeh, I guess I’m just not a fan. Turkey is best left for soup and sandwiches. Everyone loses their mind over this holiday. I like the fact that it’s the one week out of the year that everyone talks about cooking. It’s like when the world cup comes to New York, everyone is a soccer fan. I usually eat better and more on a random Tuesday than I do on thanksgiving.
Ason, I keep planets in orbit.

#10 paryzer

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Posted 29 November 2019 - 05:49 PM

We had an unconventional Thanksgiving since Mrs. P doesn’t like turkey.
In the afternoon Mrs. P made Creole BBQ shrimp inspired by Mr. B’s in New Orleans. It was nice and garlicky. We sopped up the sauce with a crispy 3 seeded baguette. For the main course we had steamed Dungeness crab and Alaskan King crab claw, (courtesy of Costco), with some drawn butter and old bay seasoning. It all went great with Block 778 cabernet from the Stags Leap district. For dessert Mrs. P made coffee ice cream with Medaglia D’oro coffee and dark chocolate covered espresso beans.

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#11 Wilfrid

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Posted 29 November 2019 - 11:03 PM

Lot of shrimp around this year.

Our turkey was unconventional, cooked by the Dominican team and treated exactly like a pork butt for pernil. Treated with sazon and cooked for seven hours in liquid with various aromatics. Pretty good, but of course it fell apart being lifted out of the baking tray, so far from photogenic.

I forgot to photograph the duck I roasted, so on Instagram it looks like I was drinking a 2015 Barolo with grilled shrimp.

I am definitely going back to Bayard Meat Market for the tiger shrimp. Best shrimp I’ve made at home maybe ever.

#12 bloviatrix

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Posted 02 December 2019 - 01:51 AM

It's nice to know that I'm not the only one who isn't crazy about turkey. I told Blovie that next time I'm making a goose.


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#13 voyager

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Posted 02 December 2019 - 02:37 AM

...next time I'm making a goose.

Not much improvement.    Maybe a capon...


It's not my circus,

not my monkeys.


#14 Daniel

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Posted 02 December 2019 - 02:59 AM

Lot of shrimp around this year.

Our turkey was unconventional, cooked by the Dominican team and treated exactly like a pork butt for pernil. Treated with sazon and cooked for seven hours in liquid with various aromatics. Pretty good, but of course it fell apart being lifted out of the baking tray, so far from photogenic.

I forgot to photograph the duck I roasted, so on Instagram it looks like I was drinking a 2015 Barolo with grilled shrimp.

I am definitely going back to Bayard Meat Market for the tiger shrimp. Best shrimp I’ve made at home maybe ever.


I was a
Big bayard meat guy before the market on Mott and grand opened. They always had great shrimp
Ason, I keep planets in orbit.

#15 Wilfrid

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Posted 02 December 2019 - 03:26 AM

Worth knowing, thanks.