Archive for the ‘Dinner’ Category.

Thanksgiving Side-Dish

 

BRUSSELS SPROUTS/MAPLE WALNUT VINEGRETTE

A FAVOURITE THANKSGIVING SIDEDISH

 

 4 Cups Brussels Sprouts

4 Tablespoons Sherry Vinegar 

4 Tablespoons Maple Syrup {preferably homemade}

1 Tablespoon Dijon Mustard

½ Cup Walnut Oil

Pinch Nutmeg {freshly grated is far superior to anything else}

Lots of Salt & Pepper

1 Cup Chopped Walnuts

 

It is important to cut an X in the bottom of Brussels Sprouts whenever you prepare them;  it helps the water to seep in for cooking {similar to cutting the bottom of fresh flowers daily so that they can “breathe in the water.”

 

Steam  Brussels Sprouts {do NOT overcook}

Toss with marinade

 

When Ezra was about 10 years old the Thanksgiving table was beautifully set. The Feast was brought out; prayers were said and, our dear son observed:  “Where are the Brussels Sprouts”?

Potatoes, Turnips, Peas, Corn, Butternut Squash, Green Beans, Homemade Cranberry Sauce, Canned Cranberry Sauce, Stuffing, Turkey, Corn Muffins and Buttermilk Biscuits loaded the table…but…he noticed.

We convinced him to begin the meal and, halfway through, the Brussels Sprouts were ready!!!

 

 

Thanksgiving is on the way.

Last year our niece and nephew gifted us a perfect way to prepare a turkey. Let us share with you….

BILLY & CHRISSIE’S BEST & JUICIEST TURKEY A World of taste beyond compare.  You will never go back to other preparations, ever.

 

BROTH:

1 Gallon Vegetable Stock

½ Tablespoon Allspice Beans

½ Tablespoon Ginger

1 Teaspoon Peppercorn

½ Cup Light Brown Sugar

1 Cup Kosher Salt

 

1)     Bring Above Ingredients To Boil

2)     Refrigerate

3)     Clean & Rinse Turkey

4)     Submerge in the Cold Broth [above ingredients]

5)     Add 1 Gallon ICE [cubes] WATER

6)     Keep Refrigerated for 6-8 Hours!!!!!

7)     Drain & Pat Bird Dry

8)     Discard Broth

9)     Place Bird in Roasting Pan

10)                       Stuff with 1 Whole Apple [Onion, too, if you choose]

11)                       Cover with Foil

12)                       Cook in Pre-Heated 500 degree Oven for ½ Hour

13)                       Remove Foil & Drop Temperature to 350 Degrees and Cook for 2 Hours PLUS

 

Perhaps you are wondering why, with other recipes, you had to arise, pre-dawn, to begin to prepare your Turkey.  I shall tell you why.

Two things happened:  you stuffed your turkey and you did not take measures to give it moisture.

We shall resolve this by following this Recipe:

 

STUFFING:

1)     Your Stuffing is being prepared separately in order to allow your Turkey an even heating process:  it is being caressed with heat over, around and throughout without the block which stuffing creates.

2)     Stuffing:  when one stuffs a Turkey:  the stuffing literally sucks out the moisture!  Think of the many Dry Turkeys, which you have suffered through!  Gravy and more gravy maybe helps a bit but, you still have a dry Turkey!  Dry leftovers, too!

3)     Prepare your Stuffing separately and just make sure to add enough stock to keep it moist:  stuffing is easy to work with if you think of it as a side dish.

4)     Sleep in!  Amaze all with a Great Bird!

5)     HAPPY THANKSGIVING!!!

 

 

Lobster Dinner for Two

Native Lobster for Two

Native Lobster for Two

 

 

 

 

 

 

Fresh-caught Lobster

Fresh-caught Lobster

 

 

 

 

 

 

 

Remember, Bibs are for babies. Just grab hold and get messy.

 

Salad

Corn on the Cob

Lobster

Asparagus

Ice Cream

 

Begin with your Salad

 

A simple salad of Boston Lettuce with sliced Pickling Cucumbers and a mixture of Cherry Tomatoes for color and taste.  Drizzle on Olive Oil Dressing.

 

Dressing

 

Boil 3 Cups of extra virgin Olive Oil and then turn off burner and add several Cloves of Fresh Chopped Garlic and a very large handful of Garden Herbs Sprigs and Leaves:  Rosemary, Thyme, Oregano, Sage and Parsley.

Cool and pour into a Glass Jar with Lid. Let it marinate for at least 24 hours before use.

Be sure to shake well when using so that some herbs will top the salad.

 

Eat the Corn as the Lobsters are Boiling

 

Corn on the Cob

 

Bring Salted Water to Boil in a large Lobster Pot

Add husked Corn and boil for 4 minutes

Remove with Tongs and drain

Cover with Butter and Salt to taste

Save Water for Lobsters

 

Lobsters

 

Two 1 ½  – 2 pound Lobsters

Toss Lobsters (headfirst and up-side-down) into your briskly boiling lobster pot 

Make sure that the Lobsters are completely covered with a few inches to spare

Cover the pot tightly

Once the water begins to boil again, shift lid to allow steam to escape. Cook for 8-10 minutes. Do Not Overcook!  The outer shell should be bright Red.

 Remove lobsters and place on a cutting board. With a heavy bladed knife, chop each claw (to crack not to sever).

Serve with individual Bowls of Melted Butter to which has been added freshly squeezed Lemon Juice

Have a Bowl of Warm Water with Lemon Juice in it near your Plate for your hands

Make sure to have Lobsters Forks and Lobster Crackers (similar to Nut Crackers)

 

 

Asparagus

 

As the Lobsters are cooking gently sautee Asparagus and chopped, fresh Garlic in Butter, Olive Oil, White Wine and a few splashes of Italian Dressing for several minutes

 

Dessert

 

Vanilla Ice Cream sprinkled with a Sweet Raspberry Vinegrette, Blueberries or Blackberries and a Dollop of Chocolate Sauce

 

We enjoy eating this meal outside since it tends to get rather messy!

Our German Shepherd, Sky, loves Lobster Juice the juices from the Lobsters and the Asparagus!

 

Beverage

 

Sam Adams Summer Ale or a Rich Chardonnay

 

Flowers

 

Purple Loosestrife, Hosta Flowers, Ornamental Grasses, Hydrangea, and Wild Yellow Giants from the Wild Garden in our Yard 

A Large Vase with Large Flowers for an abundant, seasonal meal!

 

Salt & Pepper Shakers

 

Lobster Claws and Corn on the Cob

 

 

 

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