The Night Before, The Day After Turkey Day

Whatcha got planned.

Often times these days/nights end up being busier and more crazy than Turkey Day itself.

So whatcha up to?

Me?

Well tonight is easy.

Bearcats game at 8:00 (yes it's on tv)
Segue right into the Maui Invitational final (UNC vs Iowa)
Might go out to watch, but most likely just filp it on at home.
As for the day after, I'm always a bit inquisitive as to the shopping mayhem that inccurs the at the day after sales, but I dont know if I'll brave the crowds or not.
What about everyone else?


[img]tongue.gif[/img] [img]cool.gif[/img] [img]smile.gif[/img]

Thanksgiving is going to be easy this year, since there are just the three of us.

Shrimp bisque, cranberry glazed grilled chicken, cornbread and wild rice stuffing, mashed garlic potatoes, baked acorn squash with pecans, onions and maple syrup, Sprouts with bacon or whatever green vegetables look good and pie.

So tonight will be stress free.

With any luck, the third floor windows will be in on Friday and we can finally get that project finished.

Grilled whole Chicken

Brine chicken for 24 hours.

Place a shallow roasting pan under the grill grate to catch drippings. Add about a 1/2 cup water to pan so drippings don't burn during the first part of the process.

Put soaked oak chips in smoke box (small cast iron box with vented top) and place box under grate in a rear corner.

Close cover and bring grill up to maximum heat for 10 minutes to start chips smoking.

Place chicken in grill, turn back burner to low and turn off middle and front burner.

Rotate chicken every 1/2 hour to insure even cooking.

Roast until meat thermometer reads 150 degrees in thickest part of the thigh.

Baste with cranberry glaze and roast for about 15 minutes (160 degrees) basting once more.

Let rest 20 minutes, carve and serve with remaining glaze.

Brine:

3 quarts water
1 quart orange juice
1/2 cup chopped fresh ginger
1/4 cup salt
1/4 cop black peppercorns

Glaze:

1 bag cranberries
1 cup orange juice
1 tablespoon orange zest
1 tablespoon chopped fresh ginger
Salt and pepper to taste

Cook in sauce pan until berries burst.

Strain through fine sieve mashing solids and cool.

Sounds tasty Trav! [img]graemlins/thumbs_up.gif[/img]

We're actually going out this year. Something different, never gone out to dinner on Turkey day so it'll be something new.

And F [img]cool.gif[/img] [img]cool.gif[/img] TBALL!!!!!!!!!!!!!! Of Course!

[img]tongue.gif[/img] [img]cool.gif[/img] [img]smile.gif[/img]

Greg - The first year (1988) Matt was in the Navy we all went out for Thanksgiving. It was nice not to have to cook BUT it didn't seem like a holiday at all. AND there were NO leftovers! The best part of Thanksgiving, MHO! [img]graemlins/cry.gif[/img] [img]graemlins/thumbs_down.gif[/img] [img]graemlins/wilted.gif[/img]

Yeah, I do kinda look forward to the day after turkey melts. But, that's ok. If I wanna turkey sammi, I'll just go get one or buy some turkey at the store and make one. [img]graemlins/thumbs_up.gif[/img]

Probably gonna hit the tree lighting downtown or the fireworks over at rookwood on friday night. Not 100% sure yet.

[img]tongue.gif[/img] [img]cool.gif[/img] [img]smile.gif[/img]

Greg, who is "we"? Is your family here in Cincinnati?

Me, My Mom, My Sister and I think my Aunt is coming too.

Don't know what my Brother is doing, and dad has been gone (deceased) for about 28 years so it's just the 3 or 4 of us I guess.

Family gathering used to be at my Aunt and Uncles house, but they are going out of town to see their daughters in North Carolina this year (I didnt go anywho last year) so it's just us. We moved here from Woisconsin after my dad died, because most of my Mom's family is/was here in the Cincinnati area.


[img]tongue.gif[/img] [img]cool.gif[/img] [img]smile.gif[/img]

Thanks for the update. But since you just admitted that you moved here, I'm not sure you're still eligible to post on this board. [img]wink.gif[/img]

I had visions of a HUGE extended family walking into a restaurant. [img]biggrin.gif[/img]

Well considerring I'm 37, I've lived most of my life here so I think I'm worthy. LOL!

Not born here, actually born in Indianapolis.


[img]tongue.gif[/img] [img]cool.gif[/img] [img]smile.gif[/img]

I think we should vote on it.

Quote:

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Originally posted by cincygreg:
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]

---

<font size="2" face="Verdana, Helvetica, sans-serif">Quot bragging already. Sheesh. [img]wink.gif[/img]

LOL!

I know I know the married mans dream.
Living free with no ties that bind LOL!

It really does make this time of year a whole lot cheaper [img]graemlins/thumbs_up.gif[/img]
I have a very very short "to buy for" list.

No-one outside family to buy for this year. (not counting donataions to charity stuff)

Go where I want, when I want.

And NO DRAMA!
I hate drama filled lives. I dont watch soap operas, I dont wanna live in a soap opera.

[img]tongue.gif[/img] [img]cool.gif[/img] [img]smile.gif[/img]

<font color="#a52a2a" size="1">[ November 24, 2004 01:44 PM: Message edited by: cincygreg ]</font>

Shit talking assholes need not apply either.

No time for wastes of time!


[img]tongue.gif[/img] [img]cool.gif[/img] [img]smile.gif[/img]

Gae, that menu sounds wonderful!

If I did not unexpectedly have family to have Thanksgiving with, I would be seriously bargaining for an invite.

There've got to be some insulting products I could barter with. Something that insinuates your skin is not as dewy fresh as it could be, something that says "your armpits need me", something that implies that you could use some help with the dusting.
[img]graemlins/angel.gif[/img]

Quote:

---

Originally posted by travelinman:
Grilled whole Chicken

Brine chicken for 24 hours.

Place a shallow roasting pan under the grill grate to catch drippings. Add about a 1/2 cup water to pan so drippings don't burn during the first part of the process.

Put soaked oak chips in smoke box (small cast iron box with vented top) and place box under grate in a rear corner.

Close cover and bring grill up to maximum heat for 10 minutes to start chips smoking.

Place chicken in grill, turn back burner to low and turn off middle and front burner.

Rotate chicken every 1/2 hour to insure even cooking.

Roast until meat thermometer reads 150 degrees in thickest part of the thigh.

Baste with cranberry glaze and roast for about 15 minutes (160 degrees) basting once more.

Let rest 20 minutes, carve and serve with remaining glaze.

Brine:

3 quarts water
1 quart orange juice
1/2 cup chopped fresh ginger
1/4 cup salt
1/4 cop black peppercorns

Glaze:

1 bag cranberries
1 cup orange juice
1 tablespoon orange zest
1 tablespoon chopped fresh ginger
Salt and pepper to taste

Cook in sauce pan until berries burst.

Strain through fine sieve mashing solids and cool.

---

<font size="2" face="Verdana, Helvetica, sans-serif">............drool...........

very Homer Simpson-ish of you AL! LOL!

DOH! [img]wink.gif[/img]


[img]tongue.gif[/img] [img]cool.gif[/img] [img]smile.gif[/img]

Well, if we did that the vote would have to also be for GL (in Florida) Pina (in his own strange world) LAKE (In Wisconsin) Sean PA (in England)...

At least I live here now. LOL!

Let's just go with it as is. [img]wink.gif[/img]

[img]tongue.gif[/img] [img]cool.gif[/img] [img]smile.gif[/img]

Gee, this is an easy one for me.

Tonight: work 3pm-11pm

Friday: work 7am - 11pm


Oh, Gae & Trav, if you have any leftovers, you think you could make me a plate? [img]wink.gif[/img]

What you're having for t-day sounds wonderful.

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]

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]

---

<font size="2" face="Verdana, Helvetica, sans-serif">You can eat hotdogs.

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.