Reply to thread

Message: [QUOTE="Citrusdog, post: 3344365, member: 5240"] Roasted Brussels sprouts with minced bacon and a dusting of Asiago cheese via a micro plane. Salt and sugar green beans sauteed in butter topped with toasted almond slices. Sauté' as deep as desired for tenderness. Butter and dill baby carrots poached in a foil pouch. Cook as deep as desired for tenderness. Obviously, S&P to season. Sour cream and Vidalia onion mashed potatoes or garlic and herb... bacon never hurts either party. Also a cheddar of some type sprinkled and melted after transferring to a flat, glass 9x11 for reheat or even broil. We have Thanksgiving dinner twice a year (July 4th as well)... a 'family demand'. If the food served is not good well then... it stinks. We do it right. Stuffing... not a fan of cooking it in the bird (too much knowledge about bacteria)... although it is achievable done right. I have found the best response to this recipe: Yes, lots of sage-based sausage... an excessive amount , celery, vidalia onion, butter, chicken or vegetable stock (not water), I've tried cranberries and raisins which are good but Granny Smith apples (peeled and diced) seem to be the favorite. Add more than you think - they break down. Melted butter and egg for the binder. I've done this with nuts (for example: pecans) they add a nice wrinkle - but I have a couple who freak out over nuts - and one who has an allergy to any. Cranberry sauce... whole cranberries, pecans, orange rind, sugar...blend to desired consistency. We do chunky. A side of candied bacon strips is pretty popular. (Truly meat candy) brown sugar, butter melted, brushed and baked top with freshly cracked back pepper. Deviled eggs topped with a bacon Vidalia onion jam is really popular... deviled eggs are amazing that way... a true game changer in deviled eggs. The jam is basically Vidalia/sweet onions, brown sugar, butter, bacon, bacon fat and balsamic vinegar. Truly amazing if done right. This is why 26 people will be here on Thursday... we rock it. I tell everyone it only 15.99 - tip the chef.....lol!! Christmas is usually brisket and seafood paella. I miss Zymurg - he always interesting reflections on food. [/QUOTE]

Verification: First name of men's bb coach