My parents are coming to California for Thanksgiving, and my wife and I are
kicking around a few ideas for the feast. Our Scandinavian background
dictates that spicy food should contain both salt AND pepper, but I want to
make mom and dad's plane fare worthwhile. I think I'll end up brining with
The Fat Man's, and maybe try injecting with some butter/beer/chili mix and
have a spicy sausage stuffing.

I can't bear the thought of the ubiquitous green been casserole with the
dried onions on the top, so any suggestions for sides would be most welcome.

I know it's still a month away, but I only have one more day off between now
and then, so I need to start planning.

What are the rest of you having?

Red Hook

"Red Hook" > wrote in message
...
> My parents are coming to California for Thanksgiving, and my wife and I
are
> kicking around a few ideas for the feast. Our Scandinavian background
> dictates that spicy food should contain both salt AND pepper, but I want
to
> make mom and dad's plane fare worthwhile. I think I'll end up brining with
> The Fat Man's, and maybe try injecting with some butter/beer/chili mix and
> have a spicy sausage stuffing.
>
> I can't bear the thought of the ubiquitous green been casserole with the
> dried onions on the top, so any suggestions for sides would be most
welcome.
>
> I know it's still a month away, but I only have one more day off between
now
> and then, so I need to start planning.
>
> What are the rest of you having?
>
> Red Hook
>

black beans and rice, cucumber salad, snow peas with spätzle, mashed
potatoes, sweet potato pie, red and green chile strips en escabeche.

I'm not having all this, those are some ideas.

Jack

"Red Hook" > wrote in message
...
> My parents are coming to California for Thanksgiving, and my wife and I
are
> kicking around a few ideas for the feast. Our Scandinavian background
> dictates that spicy food should contain both salt AND pepper, but I want
to
> make mom and dad's plane fare worthwhile. I think I'll end up brining with
> The Fat Man's, and maybe try injecting with some butter/beer/chili mix and
> have a spicy sausage stuffing.
>
> I can't bear the thought of the ubiquitous green been casserole with the
> dried onions on the top, so any suggestions for sides would be most
welcome.
>
> I know it's still a month away, but I only have one more day off between
now
> and then, so I need to start planning.
>
> What are the rest of you having?
>
> Red Hook
>
Grilled asparagus and my wife's mashed taters. They are the best.
Jack Curry

"any suggestions for sides would be most welcome.

A simple side, that most people love, that's easy. Sounds bad, tastes and
looks good. Dilled carrots. Fresh carrots, peeled and sliced into coins.
Parboil to aldente, then saute in butter and sprinkle with dried dill weed
while still sauteing. Make it look heavily peppered. My gosh, is it good.
My men's group does a gourmet dinner once a year. This is the only side we
ever repeated. Two years in a row. Carrot and dill are great together.

No charge for this great recipe.

Big

What's your recipe for spicy sausage stuffing??

"Red Hook" > wrote in message
...
> My parents are coming to California for Thanksgiving, and my wife and I
are
> kicking around a few ideas for the feast. Our Scandinavian background
> dictates that spicy food should contain both salt AND pepper, but I want
to
> make mom and dad's plane fare worthwhile. I think I'll end up brining with
> The Fat Man's, and maybe try injecting with some butter/beer/chili mix and
> have a spicy sausage stuffing.
>
> I can't bear the thought of the ubiquitous green been casserole with the
> dried onions on the top, so any suggestions for sides would be most
welcome.
>
> I know it's still a month away, but I only have one more day off between
now
> and then, so I need to start planning.
>
> What are the rest of you having?
>
> Red Hook
>

You just solved my problem.

--

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Jack Schidt®" > wrote in message
om...
>
> "Red Hook" > wrote in message
> ...
> > My parents are coming to California for Thanksgiving, and my wife and I
> are
> > kicking around a few ideas for the feast. Our Scandinavian background
> > dictates that spicy food should contain both salt AND pepper, but I want
> to
> > make mom and dad's plane fare worthwhile. I think I'll end up brining
with
> > The Fat Man's, and maybe try injecting with some butter/beer/chili mix
and
> > have a spicy sausage stuffing.
> >
> > I can't bear the thought of the ubiquitous green been casserole with the
> > dried onions on the top, so any suggestions for sides would be most
> welcome.
> >
> > I know it's still a month away, but I only have one more day off between
> now
> > and then, so I need to start planning.
> >
> > What are the rest of you having?
> >
> > Red Hook
> >
>
> black beans and rice, cucumber salad, snow peas with spätzle, mashed
> potatoes, sweet potato pie, red and green chile strips en escabeche.
>
> I'm not having all this, those are some ideas.
>
> Jack
>
>

On Wed, 29 Oct 2003 22:52:43 GMT, Red Hook > wrote:

>maybe try injecting with some butter/beer/chili mix

As much as I love a good beer, I don't see what injecting it into
turkey would do for it.

I tried brining a chicken with wine once and something went terribly
wrong. It was the driest bird ever. I don't think the acididy had
anything to do with it as I've used vinegar in some brines before
without any ill effetcs, so all I can assume is alcohol and brines
don't mix.

-sw

"Red Hook" > wrote in message
...
> My parents are coming to California for Thanksgiving, and my wife and I
are
> kicking around a few ideas for the feast. Our Scandinavian background
> dictates that spicy food should contain both salt AND pepper, but I want
to
> make mom and dad's plane fare worthwhile. I think I'll end up brining with
> The Fat Man's, and maybe try injecting with some butter/beer/chili mix and
> have a spicy sausage stuffing.
>
> I can't bear the thought of the ubiquitous green been casserole with the
> dried onions on the top, so any suggestions for sides would be most
welcome.
>
> I know it's still a month away, but I only have one more day off between
now
> and then, so I need to start planning.
>
> What are the rest of you having?
>
> Red Hook

Here is a green bean recipe that will knock your socks off. I have used it
several times.
I used regular green beans and corn when I make it.
Greenbean Casserole

1 can drained French cut green beans
12 ounce can drained shoepeg corn
1 can sliced water chestnuts
1 can cream of celery soup
1/2 cup sour cream
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup shredded cheddar cheese
1 stick melted margarine
1 sleeve crushed Ritz crackers

Mix the beans, corn, water chestnuts, soup, sour cream, onion, celery, and
cheese. Place in a greased casserole dish. Combine the margarine and crushed
crackers. Sprinkle on top of casserole. Bake at 350 for 40-45 minutes.




--
Big Jim

www.lazyq.com

"Red Hook" > wrote in message
...

> I can't bear the thought of the ubiquitous green been casserole with the
> dried onions on the top, so any suggestions for sides would be most
welcome.
>
>
> Red Hook

Here is one I use a lot. It should knock your socks off.

Greenbean Casserole

1 can drained French cut green beans
12 ounce can drained shoepeg corn
1 can sliced water chestnuts
1 can cream of celery soup
1/2 cup sour cream
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup shredded cheddar cheese
1 stick melted margarine
1 sleeve crushed Ritz crackers

Mix the beans, corn, water chestnuts, soup, sour cream, onion, celery, and
cheese. Place in a greased casserole dish. Combine the margarine and crushed
crackers. Sprinkle on top of casserole. Bake at 350 for 40-45 minutes.

--
Big Jim

www.lazyq.com

I love to add lots of roasted garlic and some wasabe to my mashed taters, mmmm.

"Eddie" > wrote in message
...
> On Thu, 30 Oct 2003 00:48:36 GMT, "Jack Curry" <Jack-Curry
> >>
> >> What are the rest of you having?
> >>
> >> Red Hook
> >>
> >Grilled asparagus and my wife's mashed taters. They are the best.
> >Jack Curry
> Jack, I love mashed taters also. But come on, mashed is mashed. So
> what does your wife do to make 'em "the best?"
> Eddie
> >
>
Eddie,
She adds butter, cream cheese, sour cream and some of the hot salted water
she used to boil the taters in (just enough to thin them so they beat well).
Whips 'em until they're super smooth. And she never measures, but if you
want approximates, I'll drag it outta her. They really are wonderful.
Jack

"Jack Curry"wrote;
> > >
> > >Grilled asparagus and my wife's mashed taters. They are the
best.
> > >Jack Curry

Then Eddie asked;
> > Jack, I love mashed taters also. But come on, mashed is mashed.
So
> > what does your wife do to make 'em "the best?"
> > Eddie
> > >
> >
> Eddie,
> She adds butter, cream cheese, sour cream and some of the hot salted
water
> she used to boil the taters in (just enough to thin them so they
beat well).
> Whips 'em until they're super smooth. And she never measures, but
if you
> want approximates, I'll drag it outta her. They really are
wonderful.
> Jack
>
What kind of potatoes do you use Jack? Idaho, Russet, Yukon Gold?

Brick

Steve Wertz > wrote in message >...
> On Wed, 29 Oct 2003 22:52:43 GMT, Red Hook > wrote:
>
> >maybe try injecting with some butter/beer/chili mix
>
> As much as I love a good beer, I don't see what injecting it into
> turkey would do for it.
>
> I tried brining a chicken with wine once and something went terribly
> wrong. It was the driest bird ever. I don't think the acididy had
> anything to do with it as I've used vinegar in some brines before
> without any ill effetcs, so all I can assume is alcohol and brines
> don't mix.
>
> -sw

Steve,
I brined a Turkey last year that turned out both spiced & super juicy
The brine follows:
6 litres water
250g Sea Salt
3 tbsp black peppercorns
1 bouquet garni
1 cinnamon stick
1 tbsp caraway seeds
6 cloves
2 tbsp allspice berries
4 star anise
2 tbsp mustard seeds
150g caster sugar
2 onions (quartered)
6cm root ginger
1 orange (quartered)
4 tbsp maple syrup
4 tbsp honey
bunch of parsley

Keep in said brine for 2 days. You will not be dissapointed!
Keep the beer for accompaning the meal

Graeme in London

Big Jim wrote in alt.food.barbecue

>
> Here is a green bean recipe that will knock your socks off. I have
> used it several times.
> I used regular green beans and corn when I make it.
> Greenbean Casserole
>
> 1 can drained French cut green beans
> 12 ounce can drained shoepeg corn
> 1 can sliced water chestnuts
> 1 can cream of celery soup
> 1/2 cup sour cream
> 1/2 cup chopped onion
> 1/2 cup chopped celery
> 1/2 cup shredded cheddar cheese
> 1 stick melted margarine
> 1 sleeve crushed Ritz crackers
>
> Mix the beans, corn, water chestnuts, soup, sour cream, onion, celery,
> and cheese. Place in a greased casserole dish. Combine the margarine
> and crushed crackers. Sprinkle on top of casserole. Bake at 350 for
> 40-45 minutes.


Have you ever tried green bean casserole with alfredo sauce instead
of cream of whatever soup? The only way I make it now.
And Allens Green Beans, very good.

BigDog
--
To E-mail me, you know what to do.

On 10/29/03 7:07 PM, in article C9%nb.84768$vj2.57747@fed1read06, "Aria"
> wrote:

> What's your recipe for spicy sausage stuffing??
>

I have some not-so-sour sourdough in the freezer that I made for camping a
few weeks ago (back when we had forests to backpack in), so I'll use that
for the bread. Brown a pound of italian sausage, saving some grease to
brown a chopped onion. Add 1/2 cup of sherry, a chicken bouillon cube and
reduce. Toss in the bread chunks, add some thyme, sage, S&P, and a handful
of freshly chopped parsley. If my wife goes for it, I'll throw in some
chopped and browned apples.

Red Hook

On 10/29/03 9:11 PM, in article , "Steve Wertz"
> wrote:

> On Wed, 29 Oct 2003 22:52:43 GMT, Red Hook > wrote:
>
>> maybe try injecting with some butter/beer/chili mix
>
> As much as I love a good beer, I don't see what injecting it into
> turkey would do for it.
>
Two reasons- the beer/butter mixture is a vehicle to get more spice into the
bird, and even more importantly, it's an added excuse to open more beers.
Dark beer for the thighs, pale ale for the breast...I wonder if that would
make a difference?

Now I'm thirsty.

RH

Red Hook wrote:

> On 10/29/03 9:11 PM, in article , "Steve Wertz"
> > wrote:
>
>
>>On Wed, 29 Oct 2003 22:52:43 GMT, Red Hook > wrote:
>>
>>
>>>maybe try injecting with some butter/beer/chili mix
>>
>>As much as I love a good beer, I don't see what injecting it into
>>turkey would do for it.
>>
>
> Two reasons- the beer/butter mixture is a vehicle to get more spice into the
> bird, and even more importantly, it's an added excuse to open more beers.
> Dark beer for the thighs, pale ale for the breast...I wonder if that would
> make a difference?
>
> Now I'm thirsty.
>
> RH
>
I moisten my stuffing with beer. Does that count? ;-)

--
Steve

If you look like your passport picture, you probably need the trip.