Thanksgiving Recipes

[Texzilla58 4745]

I wanted to posrep that post but just couldn't do it with the "I hate pumpkin pie" bit. 
 
Recipe please. That looks great. 
 

I am glad you like pumpkin pie. I know many folks do. I didn’t hate on it. It only pisses me off when that’s the only dessert. My dad hated it, taught me to hate it. Same with sweet potato hate. He didn’t teach me to hate black folks, for which I’m thankful, but he had strong feelings about Plymouth owners and Dallas.

I have no issue with anyone liking it I put it in my personal dislikes part rather than the things I believe deserve universal loathing. And I’ve not seen anyone asking for recipes or proudly showing off some aunt Myrtle Mae’s holiday congealed salad. (Wait! Could someone out there be mixing up a pumpkin pie congealed salad?)

[Bozo_Casanova 26582]

11 hours ago, Etexhorn13 said:

My only conclusion after having a small batch to taste test, is don’t be afraid to add plenty of salt in the “salt and pepper to taste” step. Caveat being that my in-laws only had table salt which I’m always afraid to add too much of, but a couple of cranks on top of my test batch proved useful. I’m going to add a handful of cranks of sea salt tomorrow before mixing again and rebaking, but it definitely needed some. 

100% true. It depends on the cornbread, the broth you use, whether you use salted butter, the tostadas how you like it, etc.

I’ve used anywhere from zero to a tablespoon. 

[Anastasis 23473]

14 minutes ago, Texzilla58 said:

I am glad you like pumpkin pie. I know many folks do. I didn’t hate on it. It only pisses me off when that’s the only dessert. My dad hated it, taught me to hate it. Same with sweet potato hate. He didn’t teach me to hate black folks, for which I’m thankful, but he had strong feelings about Plymouth owners and Dallas.

I have no issue with anyone liking it I put it in my personal dislikes part rather than the things I believe deserve universal loathing. And I’ve not seen anyone asking for recipes or proudly showing off some aunt Myrtle Mae’s holiday congealed salad. (Wait! Could someone out there be mixing up a pumpkin pie congealed salad?)

I am with you on the sweet potatoes. I can handle fries, but most of the casserole dishes are just terrible stuff. My BIL is bringing a sp-based side, and as I recall from the past it is tolerable and involves like horseradish or something.  

[Bozo_Casanova 26582]

21 minutes ago, Bozo_Casanova said:

but a couple of cranks on top of my test batch proved useful

Also, phrasing?

[Brisketexan 105465]

There’s only 4 of us, so we’re hitting a fancy hotel buffet at Hyatt Lost Pines: sure, all the regular stuff, plus prime rib, oysters, lobster Mac and cheese. No cooking this year, which means none of my mom’s oyster dressing recipe (uses fresh ones, not canned - yeesh). I may make some at Christmas.
I made some nice mushroom, avocado, and Västerbottensost (a kickass Swedish cheese, like a firmer and sharper Swiss) omelettes to tide us over till we eat late afternoon. Love a good omelette.

[mchookem 16415]

4 hours ago, Anastasis said:

Recipe please. That looks great. 

 

my mom made this cake my entire life. before her anorexia it was my niece's favorite thing as a child... once when she was like seven my mom made one and wrapped it in fancy cellophane with a bow and gave it to her as a Christmas present 😄 simpler, easier times ❤️

i love having it in mom's original handwriting...

my adds this year: about 1t vanilla to butter/sugar; sprinkled a tiny bit of brown sugar in bottom of the buttered bundt pan before i added the batter to get just a little caramel-y on the bottom(top); and obviously the drizzle of cream cheese icing 😊

everybody went nuts over it last year, so i'll report back on the modifications 😛

[squib 1127]

On 11/13/2023 at 7:33 PM, dcbc said:

I made a turkey gravy credited to Anthony Bourdain that was in Food & Wine in 2016.  I started by roasting a small, "stunt turkey" on Sunday.  I Reserved the pan drippings and vegetables from the pan (Carrots, celery, onion), and made stock from the carcass. 

 

The gravy is excellent.  Here's the recipe:

2 shallots (chopped)

3 quarts of Turkey stock

2 Cups of dry, red wine.

Add the above to a pot and simmer until reduced by one-half.  Strain, and set aside.

 

In a large sauce pan over moderate heat, melt a stick of butter and add 1/2 cup of flour.  Stir until golden brown.  Add back the reduced wine/stock mixture.  Add 1/4 cup of pan drippings.  Simmer until you reach a desired thickness, whisking occasionally.  This took a while.  When you get to the desired thickness, add 1/4 tsp Worcestershire sauce and 1 tsp of fish sauce.  Stir this in, and add salt and pepper to taste. 

 

Supposedly, it freezes well.  That's what I did.

 

 

 

Damn, this reduction is takin forever. Glad there was some extra wine left in the bottle. 

[Bozo_Casanova 26582]

The regular cranberry sauce maker didn’t do theirs so I made some this morning-

12 Oz bag fresh or frozen cranberries
3/4 cup sugar (I used turbinado)
pinch sea salt
1 cup water
1 jalapeño, chopped fine, seeds and veins removed
Zest of one orange
3 oz Aperol

put it it all in a saucepan, heat to a low boil and let the berries pop for a few mins, then  simmer uncovered, stirring occasionally for 20 mins or until the berries are very soft. 
 

cool to room temp or refrigerate, up to you. 

 

Edited November 23, 2023 by Bozo_Casanova

[Texzilla58 4745]

my mom made this cake my entire life. before her anorexia it was my niece's favorite thing as a child... once when she was like seven my mom made one and wrapped it in fancy cellophane with a bow and gave it to her as a Christmas present simpler, easier times
i love having it in mom's original handwriting...

my adds this year: about 1t vanilla to butter/sugar; sprinkled a tiny bit of brown sugar in bottom of the buttered bundt pan before i added the batter to get just a little caramel-y on the bottom(top); and obviously the drizzle of cream cheese icing
everybody went nuts over it last year, so i'll report back on the modifications

Do they even teach cursive anymore? I had a nice hand in fifth grade. Now my handwriting might as well be a Jackson pollack art piece.

I love my grandmother’s and mom’s handwritten recipes in their handwriting. That one room school house in Groesbeck for my grandmother might not have been Harvard in 1910 but they sure as hell taught reading writing and ciphering.

I also like the old school ingredients. Like when margarine, by law, could not have yellow food coloring in it to protect the dairy lobby. It came with a packet of dye to mix in if you so desired. Oleo back then. My great grandmother had 14 kids. Made dozens of biscuits thru the day. When canned biscuits came out my great grandfather never again got a homemade biscuit.

[jimmyjazz 46302]

No particular recipe to disclose, just need to rant about how much I hate cooking turkeys.

I stuck a frozen 13-pounder in my refrigerator Saturday morning.  Five days later, it was pretty much still frozen.  So, I looked up how to cook a frozen turkey.  Turns out it's possible, and can even work well.  It just takes longer.  So, I followed the instructions, carefully measuring temperature, it's starting to look good, and voila!  wallah!  all of a sudden the breast is about 180 F near the skin, it's at 164 F near the bone, and the thigh is at 140 F.  This thing is gonna suck.  I covered up the roasting pan and I'm hoping for the best, but fuck turkeys.

[Anastasis 23473]

1 hour ago, jimmyjazz said:

I stuck a frozen 13-pounder in my refrigerator Saturday morning.  Five days later, it was pretty much still frozen.  So, I looked up how to cook a frozen turkey. 

That ain’t right. Did mine same. Pulled it out this morning and the wings were still a bit frozen and the back. Dunked it in a lot of water for a few minutes and every thing was loosened up. 

[jimmyjazz 46302]

6 minutes ago, Anastasis said:

That ain’t right. Did mine same. Pulled it out this morning and the wings were still a bit frozen and the back. Dunked it in a lot of water for a few minutes and every thing was loosened up. 

I think my refrigerator is running cold.  Last week I heard a horrible noise in the middle of the night, sounded like a motor going bad, but it was still cold by morning.  I suspect the motor that drives the baffle between the freezer and refrigerator may be toast so the 'fridge is on full artic blast.  No liquids are freezing but they're damn cold.

[Bozo_Casanova 26582]

So we cooking this year or what?

Reposting for reference:
 

On 11/12/2023 at 6:44 PM, Bozo_Casanova said:

Considering we've been working off a recipe posted while tipsy 15 years ago on the shag that used pics that disappeared, we've done pretty well, but I figure I would refresh this for posterity with new pics and consolidate some of this to make it easier to follow. 
This is an adaptation of the Jack Allen recipe printed in Texas monthly that incorporates some of my own ideas and my grandmother's instruction on technique.  I think mine is better 
INGREDIENTS (see pic)
2 packages of HEB cornbread or make your own. Either way, it should be a minimum of 2 and ideally 3 days old.
a stick of butter
1TB yellow mustard seeds
1/2 TB whole cominos
2 Red bell peppers
2-3 poblanos
celery
1 chopped sweet yellow 1015 onion
as much or little chopped fresh garlic as you want
2 large jalapeños
1TB each dry Sage, oregano (dried)
Fresh chopped rosemary and thyme
fresh cilantro
4-5 crushed tostadas
one bag frozen cord
1 dozen tamales chopped into 1 inch sections (these go in LAST)
chicken stock (just enough)
1 can cups cream corn
1 package crumbled goat cheese
2 finely chopped chipotles in adobo sauce (and a little of the sauce)
Salt and black pepper to taste

 

ideally you would make this the day before, because it's always better the next day. 
BEFORE YOU START: GREASE THE FUCK OUT OF A CASSEROLE DISH USING THE STICK OF BUTTER. This will consume about 1TB of butter or so. Preheat your oven to 325.
First - melt the rest of the butter in a cast iron dutch oven or very deep skillet. Add the mustard and cumin seeds and cook over medium heat.
 

At the moment you hear the first seed pop, add all of the chopped vegetables, spices,  and herbs other than cilantro.



when the veggies are soft, remove from heat. 
In a large bowl, crumble the cornbread, and mix in the cilantro, crushed tostadas and frozen corn

mix in the vegetables


Then add the goat cheese and the cream corn, and just enough broth to be gloppy, but not slurry. I start with about a cup of broth and go from there. It really depends. It's easier to add more than deal with too much. 
Chop your tamales like so


FOLD those into the glop and do not break them up, Gently transfer to casserole dish. It should look about like this


Cover in foil, bake for 45 minutes at 325, then remove foil and bake for another 20-25 at 400 to brown the top. 
Then refrigerate, reheat covered at 350 for 50 minutes, and at 425 uncovered for 15 more. 
The finished product looks like this.


Happy Thanksgiving and don't forget to drink heavily

 

 

[dcbc 14545]

On 11/23/2023 at 12:12 PM, squib said:

Damn, this reduction is takin forever. Glad there was some extra wine left in the bottle. 

You ain't lying on this score.  I made it again this year, and it takes far longer than the forecasted 45 minutes.  Also, if you like your gravy a bit gloopier, some cornstarch slurry is in order.  

[dcbc 14545]

On 11/23/2023 at 5:20 PM, Anastasis said:

That ain’t right. Did mine same. Pulled it out this morning and the wings were still a bit frozen and the back. Dunked it in a lot of water for a few minutes and every thing was loosened up. 

I ignore the 1 day per four pounds instructions.  I buy mine about 8 days in advance and go straight to the refrigerator.  I have a "stick it in a cold water bath on my Wednesday morning checklist just to be sure.  

[Jerry Callo 8749]

Note - I've made the tamale dressing before. 

Unpopular take:  I love stuffing/dressing.  I love tamales.  Tamale dressing is just too much work for a finished product that doesn't raise the bar much.

[Bozo_Casanova 26582]

1 hour ago, Jerry Callo said:

Note - I've made the tamale dressing before. 

Unpopular take:  I love stuffing/dressing.  I love tamales.  Tamale dressing is just too much work for a finished product that doesn't raise the bar much.

[DoobieWah 1468]

3 hours ago, Jerry Callo said:

Note - I've made the tamale dressing before. 

Unpopular take:  I love stuffing/dressing.  I love tamales.  Tamale dressing is just too much work for a finished product that doesn't raise the bar much.

 

But double thick pork chops with tamale stuffing is definitely worth the effort. 

[Anastasis 23473]

On 11/23/2023 at 11:47 AM, mchookem said:

my mom made this cake my entire life. before her anorexia it was my niece's favorite thing as a child... once when she was like seven my mom made one and wrapped it in fancy cellophane with a bow and gave it to her as a Christmas present 😄 simpler, easier times ❤️

i love having it in mom's original handwriting...

my adds this year: about 1t vanilla to butter/sugar; sprinkled a tiny bit of brown sugar in bottom of the buttered bundt pan before i added the batter to get just a little caramel-y on the bottom(top); and obviously the drizzle of cream cheese icing 😊

everybody went nuts over it last year, so i'll report back on the modifications 😛

Glad this thread got bumped, cause I am going to make this tomorrow. I don't really bake, but let's give it a whirl. 

[mchookem 16415]

im baking mine today! 😊

[Anastasis 23473]

On 11/26/2024 at 3:12 PM, mchookem said:

im baking mine today! 😊

A few bubbles in my bundt. I'll mark those up as rookie mistakes and hide behind some cream cheese glaze.  Thanks for sharing the recipe. 

 

 

[mchookem 16415]

what a beautiful bundt design!

i added a sprinkle of chopped pecans this year...

that will probably be my last embellishment 😊 enough to honor momma but put my own spin on it 😁

[Anastasis 23473]

4 hours ago, mchookem said:

what a beautiful bundt design!

i added a sprinkle of chopped pecans this year...

that will probably be my last embellishment 😊 enough to honor momma but put my own spin on it 😁

Learn me on your cream cheese icing. Including how to skeet it like that. 

[South Austin 52639]

5 hours ago, Anastasis said:

A few bubbles in my bundt. I'll mark those up as rookie mistakes and hide behind some cream cheese glaze.  Thanks for sharing the recipe. 

 

 

[mchookem 16415]

3 hours ago, Anastasis said:

Learn me on your cream cheese icing. Including how to skeet it like that. 

1 1/2 to 2 ozs softened cream cheese, whipped with mixer

add 1 1/2 c powdered sugar, 1/2 t vanilla

whip together... then add milk about a tablespoon at a time until you get it to whatever consistency you are going for. make sure it's smooth. 

i used a large soup spoon to scoop, kept it angled and just drizzled from inside out, back and forth, turning cake. filled in gaps with a drizzle. sprinkled crushed pecans. ta da. 😁

[Anastasis 23473]

5 minutes ago, mchookem said:

1 1/2 to 2 ozs softened cream cheese, whipped with mixer

add 1 1/2 c powdered sugar, 1/2 t vanilla

whip together... then add milk about a tablespoon at a time until you get it to whatever consistency you are going for. make sure it's smooth. 

i used a large soup spoon to scoop, kept it angled and just drizzled from inside out, back and forth, turning cake. filled in gaps with a drizzle. sprinkled crushed pecans. ta da. 😁

I hope this isn't weird. 

 

[mchookem 16415]

depends...are you dancing to this while drizzling the icing? 

[mchookem 16415]

[Bozo_Casanova 26582]

On 11/26/2024 at 1:32 PM, Anastasis said:

Glad this thread got bumped, cause I am going to make this tomorrow. I don't really bake, but let's give it a whirl. 

@mchookem this looks great but I don’t bake and I don’t understand the instructions- did you just mix everything together and pour it in the pan? What does it mean to  alternate dry with the pumpkin?

[texasdago 7587]

T contribution to Thanksgiving dinner involves my secret Thanksgiving recipe.

Takes maybe an hour, max

Drive to The Switch in Belterra

But a bunch of ribs and sausage 

Drive home

Reheat properly on Thanksgiving 

????

Profit

[Kennythetiger 9484]

42 minutes ago, Bozo_Casanova said:

@mchookem this looks great but I don’t bake and I don’t understand the instructions- did you just mix everything together and pour it in the pan? What does it mean to  alternate dry with the pumpkin?

You’ve got three “containers”- wet mix, dry mix, and the pumpkin. I assume it means to add a little dry mix to the wet mix, then a little pumpkin, then more dry, then more pumpkin, etc. 

[Anastasis 23473]

1 hour ago, Kennythetiger said:

You’ve got three “containers”- wet mix, dry mix, and the pumpkin. I assume it means to add a little dry mix to the wet mix, then a little pumpkin, then more dry, then more pumpkin, etc. 

sift the dry mix as you add it maybe. I got a few clumps that I chalk up to bad technique. I asked my wife for guidance on baking, and she told me to read the recipe. "Honey, it's not like that." 

[Bozo_Casanova 26582]

1 hour ago, Kennythetiger said:

You’ve got three “containers”- wet mix, dry mix, and the pumpkin. I assume it means to add a little dry mix to the wet mix, then a little pumpkin, then more dry, then more pumpkin, etc. 

 

36 minutes ago, Anastasis said:

sift the dry mix as you add it maybe. I got a few clumps that I chalk up to bad technique. I asked my wife for guidance on baking, and she told me to read the recipe. "Honey, it's not like that." 

Is there any milk or cream? The only wet I see is eggs

[Anastasis 23473]

Go thinner on the glaze than you think you need.

 

[Bozo_Casanova 26582]

2 minutes ago, Anastasis said:

Go thinner on the glaze than you think you need.

 

Skeet skeet skeet!

[Kennythetiger 9484]

55 minutes ago, Bozo_Casanova said:

 

Is there any milk or cream? The only wet I see is eggs

I’m sorry, I didn’t mean literally wet, damp, maybe?  The one without flour. 

[mchookem 16415]

3 hours ago, Kennythetiger said:

You’ve got three “containers”- wet mix, dry mix, and the pumpkin. I assume it means to add a little dry mix to the wet mix, then a little pumpkin, then more dry, then more pumpkin, etc. 

this is correct... with 'wet' being the butter, sugar, egg mixture. 

alternate adding the flour mixture ('dry', with the leavening and spices) and the pumpkin.

that's really just to keep it from getting too thick/hard to mix - the pumpkin provides the added moisture. 

NO milk or cream.

1 hour ago, Anastasis said:

Go thinner on the glaze than you think you need.

 

looks fantastic! 😁 i love that bundt, how the icing flows down...neat!👍 is that a sprinkle of pumpkin spice or cinnamon on top??

happy thanksgiving!

Edited 19 hours ago by mchookem

[Anastasis 23473]

14 minutes ago, mchookem said:

pumpkin spice

this!

[UTPhil2006 3818]

My mother bought pumpkin spice cheese for her charcuterie board. It's as bad as you would imagine. 

[mchookem 16415]