I’m heading south to the land of milk and plenty for dinner. Don’t worry @larsIU I’m dressing down and bringing the wife. It’s amazing how many obscenities ladies throw my way when I’m by myself.
Carmel
- Thread starter snarlcakes
- Start date
Staying in this year. Hopefully doing not shit.
Menu:
Turkey (roast)
Baked mac and cheese
Mashed Potatoes
Green Beans
World's best (not for you) gravy
Rolls
Scratch Apple Pie
Ice Cream
**** cranberries, **** sweet potatoes.
My ole lady does a Greek green beans with olive oil, garlic, onions, and tomatoes. Delicious.
French. Steamed. While steaming soften bell peppers (choose a color who care), shallots, in mix of olive oil and butter. Add beans. Sautee. Here’s the kicker. Half and half of red wine and balsamic vinegar. Salt and shit to taste.
Steam for 8 minutes before adding to the peppers and onions. It’s important. Don’t sautee too long.
I hear that the MAc and cheese was on the original Plymouth Rock menu.
Add a little bacon grease/fat and you will have some extra flavor. Saw it on America's Test Kitchen?
I’d stop by, but I dislike fruit pies. I do love the green beans recipe. Sounds delicious. I had dinner at Pizzology, 1st time since they reopened. It’s still solid.
Fresh green beans with little piecea of bacon is the way we're going for our meal this year.
The longest discussion on this forum about Thanksgiving dinner is about green beans.
Well, I’m not getting green bean casserole, with all the great cheddar cheese and mushrooms, but I am getting a big ribeye, done to perfection, “so I got that going for me, which is nice.”The longest discussion on this forum about Thanksgiving dinner is about green beans.
If I could do Thanksgiving my way, it would be ribeyes or prime rib and crab legs or lobster and fried chicken.
Turkey sucks.
Yep. Finally a permanent turkey break this year..
Barbecue beef short ribs
Herbed chicken breasts
Brats on the grill.
Add bacon grease to cardboard and it would be good. 😊
I'm all down for exploration, but there is a line.
Marinated from Odon Locker and placed on charcoal grill. No Swiss, no Miracle Whip
Made my bourbon infused cream corn with bacon.
Fry 12 ounces of thick cut bacon in a deep skillet. Remove bacon and set aside, leave the fat.
Sauté diced onion and jalapeno in the bacon fat on medium high heat until they start to brown.
Add 2 cans (well drained) of shoe peg corn and fresh ground black pepper then stir fry until corn starts to caramelize.
Add a double shot (heavy pour) of whatever bourbon you have on hand, allowing time to cook (flambé) off most of the alcohol.
Stir in one can of cream corn. Let it come back up to temp then turn heat down to a simmer and add a dollop of sour cream.
Add the bacon (diced) back to the pan right before you take it off the heat.
Fry 12 ounces of thick cut bacon in a deep skillet. Remove bacon and set aside, leave the fat.
Sauté diced onion and jalapeno in the bacon fat on medium high heat until they start to brown.
Add 2 cans (well drained) of shoe peg corn and fresh ground black pepper then stir fry until corn starts to caramelize.
Add a double shot (heavy pour) of whatever bourbon you have on hand, allowing time to cook (flambé) off most of the alcohol.
Stir in one can of cream corn. Let it come back up to temp then turn heat down to a simmer and add a dollop of sour cream.
Add the bacon (diced) back to the pan right before you take it off the heat.
