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Discussion in 'The Club House' started by boatme98, Sep 13, 2012.
Spatchcock chicken rubbed with fresh ginger, jalapeño, cumin, curry and sea salt in the smoker.
Carry out. I’ve been baking and the kitchen is full of Christmas goodies makings. Carry out lasagna for me. Small pizza for Balota.
Spiced loin chops, rice, and cranberry sauce. I cooked an extra chop so I'll have it with eggs this morning.
Experimenting with my canteen cup set-up in a controlled environment while considering a kayak packable menu.
Simple but tasty.
What's he building in there?
Later this afternoon we are having "Home Made" GUMBO!
Saving room for tomorrows FEAST at a friends home! Being a Country Boy growing up cant hardly believe the table settings. It is always amazing to me the spread they have there on Holidays. The dining room table is Hugh and seats 12 people easily. And regarding the spread, it will range from appetizers of all kinds, cakes, pies, turkey, ham, cranberry sauce, casseroles, mashed potatoes, sweet potatoes, ice tea, soda, coffee and even their traditional wine toast for the Holiday. Oh and for some of us an ending evening with some Bourbon. Simply put overwhelming! Can't wait!
And for Winds they will have a very large tray of assorted Pickles and various cheeses on it.
And thinking of Thanksgiving I feeling very sorry for the folks in Commiefornia this Thanksgiving! They need to rebel! This is America!
Reheated steak, and yes I ate all of it
Dinner today: crab cakes and steamed veggies.
Seared a Top Sirloin, served it with steamed broccoli, and some refried beans.
Chinese takeout.... Sweet and sour chicken. I need a nap now.
Thanksgiving dinner will be:
Baked glazed ham, bread dressing, cranberry sauce, and roasted asparagus.
Got the ham out resting to bring it to room temp., about 2 hours.
For the glaze I infused some white rum with pineapple.
1 stick butter, melted Then added everything else
1 C brown sugar
1/2 C honey
2 Tbs Dijon mustard
1/2 C or more rum
1/8 tsp ground cloves
1/8 tsp cinnamon
Heat untill just begins to simmer then remove from heat. If you leave a sweet glaze on heat too long it will get to sticky to baste with.
Made the bread dressing already so all i have to do is best some in the nuke machine, made the cranberry sauce last night so all I have to do is the ham and asparagus.
Our convenience store has started making take-home-meals basically like frozen dinners but fresher so they brought in a bunch of those for us for lunch today. I had chicken bacon Mac and cheese that was actually pretty good. Not like anything I cook myself but good for what it is.
Decided no asparagus. It's just too much food!
I just finished eating 5 minutes ago and my landlord came by with a complete turkey dinner for me.
Ham with pineapples, smashed taters, green beans, carrots, cornbread and carrot cake.
I can hardly move.
Brined, dry rubbed, apple and pecan wood smoked and finished with a maple/bourbon glaze.
Here is the picture. Didn’t seem like it wanted to load.
Turkey breast medallions wrapped in bacon, seared it off and then put it in a 300-degree oven on top of some dressing for an hour or so to finish. Made green beans almond one to go with it. Might have some sugar free pumpkin pie later.
You kiddin'? Just got busted. 3 AM snack. Home made rolls and left-over turkey. Damn dog must've heard me rattling around the kitchen. Had to pay off the snitch when he started whining. Thanksgiving is the bomb!
That was so thoughtful of him.