Here you share a Thanksgiving Day tip or recipe

[LA_Panther]

4 hours ago, Jackofalltrades said:

2 pound bone-in Ribeye in my cast iron skillet cooked with beef tallow and bacon grease and finished with butter. 

It'll be glorious!

good man

[saints4lifeagain]

If there are any fans of shrimp and cajun food on the forum, I've got a fantastic dressing recipe that a friend passed onto me last year.

[PntherPryd]

Just now, Anybodyhome said:

Stand up on its own pretty well?

What is it's life span in the fridge?

oh yes.  I typically have to balance the honey with the tartness level of the cranberries so I add it last.  I noticed it tasted better with leftovers so started making it a day ahead.   I also double the jalapeno's.   I don't remember it lasting in the fridge more than 3 days but it was due to being scarfed up than going stale!

You can also add it to softened cream cheese (if you eat that) to make a killer dip/appetizer.

 

[therealmjl]

6 minutes ago, saints4lifeagain said:

If there are any fans of shrimp and cajun food on the forum, I've got a fantastic dressing recipe that a friend passed onto me last year.

Let us enjoy thanksgiving with our own mediocre run-first, time of possession, grind it out, defense wins championship mentality dressing. 

You can share your innovative new school aggressive dressing with the rams and chiefs boards

[Hotsauce]

Sous Vide Turkey

-24 hour brine

-2.5 hour cook in a immersion cooker at 150 (using duck fat, thyme, sage, garlic, s&p)

-I will finish by dropping each piece into a deep fryer to give it a golden brown crust 

cant wait until tomorrow!

[ladypanther]

 

Mama Stamberg's Cranberry Relish

The relish has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, and with roast beef.

2 cups whole raw cranberries, washed

The Recipe's Origins

As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Timesclipping of Craig Claiborne's recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed."

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tbs horseradish from a jar (red is a bit milder than white)

Grind the raw berries and onion together. (I use an old-fashioned meat grinder. I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.)

Add everything else and mix.

Put in a plastic container and freeze.

Several hours before serving, move it from the freezer to the refrigerator compartment to thaw. (It should still have some icy slivers left.)

The relish will be thick, creamy and shocking pink. (OK, Pepto-Bismol pink.)

Makes 1 1/2 pints.

 

https://www.npr.org/sections/thesalt/2017/11/17/564320714/mama-stambergs-cranberry-relish-takes-heat-from-one-of-the-familys-own

[juliosantos]

Cam 2tds

mccafrey td ,

rashad penny has break out game

tyler locket burns bradberry for a huge td

we can't stop the pass

we can't stop Wilson scrambling 

line gets cam sacked 

cam cheap shorted no penalty 

we lose

rivera blames it on missed opportunities 

eric is safe 

I make a post saying how we need to fire rivera I get poo on

people make positive posts on how the season is not over and how great rivera is

igor makes a poo apperance 

ludwig gets arrested 

Sanjay talks about Tight ends 

that's my prediction 

 

[uncfan888]

48 minutes ago, saints4lifeagain said:

If there are any fans of shrimp and cajun food on the forum, I've got a fantastic dressing recipe that a friend passed onto me last year.

Hook it up

[Raleigh PF]

I second the notion on cranberry relish. Decadence is adding some crushed pineapple to the mix.

This may not be Thanksgiving related, but we are having cornbread for the pre-Thanksgiving dinner tonight. Cornbread is really good when cooked in an air fryer.

Just sayin'

[Jackofalltrades]

1 hour ago, LA_Panther said:

good man

I don’t need no stinking plants!

[saints4lifeagain]

27 minutes ago, uncfan888 said:

Hook it up

Put 2-3 pounds (head-on weight) of peeled shrimp in a pot of boiling water ever so lightly spiked with crab boil and salt. (Don't over do the crab boil or it will over-power the dish. 1 TBSP is enough)

Put the shrimp in the pot for 2 minutes, then remove to cool down. Cut them in small bite sized pieces. Set aside. (They will finish cooking in the oven)

Cut 8 Merliton in half length ways. Use a carrot peeler to skin the outside of the Merlitons. Put them in the shrimp water to boil until fork tender. Take them out to cool down. Discard (or eat) the seed, they taste great. Cut up the Merliton into tiny bite sized pieces. Set aside.

Finely chop about 2-3 ounces of Tasso. (I run thru a food processor until shredded). Set aside.

Dice up:

• 1 large yellow onion
• 3 sticks celery
• 1/2 green bell pepper
• 2 toes of garlic
• 2 bay leaves

In a large skillet, melt a stick of unsalted butter.

Add the onions, celery, bell pepper and bay leaves and saute for about 4-5 minutes over medium high heat, stir often.

Add the Tasso and garlic and cook for 2 more minutes, stir often.

Add about a Tbsp of Kosher Salt and black pepper to taste. Stir for 1 more minute.

Add the Merliton into the mixture and bring the heat up to high, allowing the Meriton to fully incorporate. Mash a few of the Merlitons in the pot while stirring. Stir often. If you start getting a little bits sticking on the bottom of the pan, scrap it into the mixture, those offer flavor, but don't burn anything.

Transfer all of the mixture into a big bowl. Remove the bay leaves.

Beat 3 eggs and add them into the bowl, add the shrimp as well.

Put about 3/4 cup of the shrimp water into the bowl and mix everything together. 

Re-season to taste with Kosher salt and black pepper. If you like it, a touch of red pepper is good too. Or even a couple of shakes of Tony Chacheries.

Add regular style Italian bread crumbs and mix until the mixture isn't overly runny. (It shouldn't be totally dry either, when you bake it the moisture will disappear)

Grease a large casserole and pour the mixture into the dish.

In a separate small dish, melt about 3 TBSP's of butter. Stir in about 1 cup of Panko Italian Style Bread Crumbs and mix with the melted butter. Spread the buttered crumbs across the top of the casserole.

Bake in the oven at 350 for about 45-55 minutes, or until it is bubbling and the crumbs begin to brown.

[Pimpdaddy]

7 hours ago, Jeremy Igo said:

Mine is the same every year.

I am on a crusade to end the gross gelatinous cranberry dressing. 

Fresh Cranberry Sauce is so easy and cheap to make. It only takes three ingedients and 10 minutes.

 

1 package cranberries

1 cup OJ

1 cup sugar

Heat all that poo up in a pot until all the berries pop and it looks like cranberry sauce. That's it. 

 

It's amazing and a favorite of my family now.

 

 

...im surprised at the recommendation...sugar and OJ are killers...

[Kevin Greene]

Solid advice.

Start drinking early before the family gets there.

[Little Goody Two Shoes]

 

My specialties are deep fried turkey and dressing. 

Turkey

Night before, inject with a mixture of creole seasoning, butter and turkey broth. Deep fry at 375 for approximately 5 minutes per pound.

Dressing

Mix 2 packages cornbread dressing crumbs, 64 oz chicken broth, diced and sauteed celery, apple and onion, stir in 1 lb of browned breakfast sausage (with drippings), garlic, salt and pepper.

I also make cranberry sauce, exactly as Jeremy stated, along with corn pudding and devilled eggs.