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<font size="2" face="Verdana, Helvetica, sans-serif">You can eat hotdogs.Quote:
Originally posted by gae:
Thanks, GS!
The menu is much less ambitious than what we've done in years past. Back in the day, 'round about Halloween, Trav would start pulling out The Best of Gourmet books to read recipes and menus.
And of course, since we'd never had some of the stuff, he had to have trial runs. [img]biggrin.gif[/img] I finally figured out that it was just an evil plot by Trav. [img]wink.gif[/img]
Hot dogs spontaneously combust when I pull into the driveway.
EXPLODING HOT DOGS [img]eek.gif[/img] !
Before the further question is asked (or even if it isnt)
Not married, never have been.
Not dating anyone.
No offspring!
Happily single and living alone!
[img]tongue.gif[/img] [img]cool.gif[/img] [img]smile.gif[/img]
Well Turkey Day Dinner was good.
Nice plate with all the fixins. Nice conversation. Kinda [img]cool.gif[/img] !
Bears Lost, [img]graemlins/thumbs_down.gif[/img] [img]mad.gif[/img]
Watched a little of spiderman and the Grinch.
Had a couple [img]graemlins/beer.gif[/img]
all in all a fairly uneventful, but nice day.
[img]tongue.gif[/img] [img]cool.gif[/img]
AL,
The dinner was as good as it sounds. The shrimp bisque was outstanding! Since we cook for our taste the shrimp stock had been liberally spiced with red pepper flakes. [img]smile.gif[/img] Shrimp stock, a little tomato paste, cream and a finish of white wine... Ah!
Trav asked me to let all of you know that his cranberry glaze recipe ALSO calls for 3/4 cup of sugar. And, he wanted me to post the dressing recipe:
2 1/2 cups chicken stock
2 cups water
1 cup wild rice
1 tablespoon olive oil
1 cup finely chopped yellow onion
1/2 cup finely chopped celery
1 teaspoon salt
1/2 teaspoon Trav's cajun spice mixture*
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
Basic Cornbread, recipe follows, or 4 cups crumbled leftover cornbread
3/4 cup chopped toasted pecans
1/4 cup unsalted butter, melted
Preheat oven to 375 degrees F.
Lightly grease a 9-inch square baking dish and set aside.
To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan. Bring to a simmer, cover and cook until tender, about 1 hour. Drain rice and transfer to a large bowl.
Heat olive oil in a medium skillet. Add onion and celery and season with salt, Essence, and black pepper. Cook until softened, about 5 minutes. Add parsley and thyme and cook another minute. Remove from the heat and add to bowl with rice.
Add 4 cups of crumbled Basic Cornbread and pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle remaining 1/2 cup chicken stock and butter over mixture. Bake until cornbread is golden and crispy, about 20 minutes.
*Similar to Emeril's Essence, but more garlic and cayannne. Recipe available for a small cost. [img]biggrin.gif[/img] Paypal accepted.
Thanksgiving is my favorite holiday, so the fact that I got to have three dinners made it extra special.
Wednesday night: Potluck with 60 of my bestest friends. Burp.
Thursday night: Dinner at a friend's home near Cowan Lake. Followed by a movie night. "Office Space" ROCKS!
Friday night: Dinner and games with the family. Was a good time. Other than having to repeatedly explain to senile Uncle Joe what to do each turn while playing "Apples to Apples."
Sunday afternoon: Celebrated Mom's birthday with family at Dave and Buster's. I was pleasantly surprised with the quality of the food.