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With traditional values and any resemblance of morals being flushed down the toilet with no cares period, we really need to give thanks that we are alive and trying to make a life for our families and friends and not to forget ourselves.
This Thanksgiving, remember we aren't alone in this world no matter how hard the media is trying to get us to live that way.
The internet with it's social networks has isolated the population more and more and we are forgetting everyone and everything.
Go forth and say hi to your neighbors.
John Sutton, October 12, 2010 (14).

Ginger Almond Bisuits

2 oz butter
2 tablespoon golden syrup
4 oz self-raising flour
1 teaspoon ground ginger
1 good pinch ground cinnamon
1 good pinch bicarbonate of soda
2 teaspoon sugar
1 blanched almonds; (halved)

Melt butter and syrup and add to dry ingredients. Form into small balls and place on well greased baking trays, not too close together. Flatten slightly and place halved blanched almond on each. Bake 350°F. 15 minutes. Check for they finish quite quickly. Don't over bake. Serves 4 to 6

Potatoes with Carrots

3 medium baking potatoes, peeled, cut in 1/4; slices
1 1/2 cup sliced carrots, 1/4 inch thick
1 tablespoon vegetable oil
1 cup finely chopped onion
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Cook potatoes and carrot in boiling water 5 minutes; drain.
Heat oil in a 10-inch cast iron skillet over medium-high heat, swirling to coat bottom of pan. Add potatoes and carrots; saute 5 minutes. Add remaining ingredients; saute 10 minutes or until tender.

Roast Turkey

16 lb turkey
1 cup butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon pepper

Remove giblets and neck from turkey; wash, and set aside.
Wash turkey thoroughly inside and out. Pat dry with towels. Remove any excess fat.
Prepare your choice of dressing.
Preheat oven to 325°F.
Spoon some of dressing into neck cavity of turkey. Bring skin of neck over back; fasten with poultry pin.
Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine, bootlace fashion and then tie.
Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together. Insert meat thermometer in inside of thigh at thickest part.
Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper.
Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 hours, or until meat thermometer registers 185°F. Leg joint should move freely.
When turkey begins to turn golden, cover with a square of butter- soaked cheesecloth or a loose tent of foil, to prevent burning.
While turkey roasts, cook giblets and neck.
Place turkey on heated serving platter. Remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes before carving.
Make gravy. Serves 10 to 12
Note: Cooking time is 18 minutes per pound.

Paella A La Valenciana

6 cup chicken stock
1 large whole onion, peeled
1/2 teaspoon saffron threads
1 lb large shrimp
12 little neck clams (opt)
1 broiler/fryer, cut into 9 pieces (3 1/2 lb)
pepper 1 lb chorizo sausage
3 tablespoon olive oil
1 medium onion, peeled and coarsely chopped
4 oz salt pork, coarsely chopped (opt)
1 tablespoon minced garlic
1 cup dry white wine (opt)
1 tablespoon paprika
1 cup chopped tomatoes
1 tablespoon chopped fresh italian parsley
3 cup short-grain rice
1 bay leaf, crumbled
juice of 1 lemon

For Garnish: a handful of frozen peas
a few strips of pimiento or roasted; pepper

In a saucepan, combine the chicken stock, whole onion and the crushed saffron threads. Cover the pan, and simmer over low heat while you prepare the rest of the ingredients.
Peel and devein shrimp. Wash the clams. Rinse the chicken in cold water and pat dry.
Slice the chorizo into 1/8" discs. Place in a paella pan or skillet, and cook over medium heat until fat is redered. Remove with slotted spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1 tablespoon olive oil until pink; remove and reserve.
Wash or wipe out the pan. Salt and pepper chicken pieces. Brown chicken in 1 tablespoon of oil, turning until all sides are browned but not fully cooked. Remove from pan and reserve. If desired, remove the skin from the chicken pieces and discard.
Drain fat from pan. Add final tablespoon of oil to pan. Add onions and salt pork. Over medium-high heat, saute the mixture until onions are wilted. Add garlic, and saute about 30 seconds. Add white wine, stir and cook over medium-high heat until most of the wine has evaporated.
Remove pan from heat. Add paprika and tomato and parsley, and stir well. Return pan to heat, and cook until mixture thickens. Add rice, and stir until rice is coated with tomato mixture.
Remove whole onion from chicken stock. Add chicken stock and saffron to rice mixture. Raise heat to high; stir and add chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir ingredients.
Cover and cook over low heat until the rice has absorbed the liquid and the clam shells have opened, about 25-30 minutes.
Five minutes before the end of cooking time, sprinkle top of paella with peas. Cover and continue cooking. Garnish with pimiento.

Steamed Spare Ribs In Black Bean Sauce

2 teaspoon salt
2 tablespoon sugar
1 tablespoon sherry
2 tablespoon oyster sauce *
2 tablespoon fermented black beans *
4 tablespoon tapioca flour *
1 teaspoon sesame oil
2 teaspoon minced garlic
3/4 teaspoon baking soda
1/2 teaspoon hot pepper flakes
1 pinch white pepper
2 tablespoon diced red bell pepper

You will need enough spare ribs so that you will have 2.5 lbs. net.
Cut spare ribs into 1 or 2 inch cubes.
* Available at Oriental markets.
Wash fermented black beans before adding to marinade. Add cubed spare ribs to marinade, mix thoroughly, and refrigerate overnight in heatproof dish. Put 3 cups of water in wok and bring to a boil. Put the marinade and spare ribs in steamer and place on wok. Steam for 30 minutes.

Rice and Lentils

1 cup lentils
2 cup long grain rice
1 cup chopped onions
5 cup chicken stock
1/3 cup melted butter
2 teaspoon salt
1 teaspoon tumeric

Soak the lentils in cold water to cover for 2 hours. Drain well. Combine the lentils, rice and onions in a large casserole. Stir in remaining ingredients, then cover. Bake in a preheated 425 F. oven for twenty-five minutes. Stir rice and lentils gently to mix well, then bake for 20 minutes longer or till the rice is tender and the liquid absorbed.

Raisin & Rosemary Buns

3 oz sugar
1 1/2 cup olive oil
2 sprigs fresh rosemary
4 oz raisins
2 tablespoon rosemary leaves*
1 egg

*Finely chopped.
Add the sugar to the bread recipe that follows, work into a dough, and leave to rise in a warm place until doubled. Meanwhile, in a small pan heat the olive oil slowly with the rosemary sprigs. Discard this rosemary. Put the dough on a table and mix the olive oil into it. Add raisins and chopped rosemary and form into buns of 3 in. diameter. Make a cross on the top with a pair of scissors, brush with the egg (beaten), and bake until golden (20-30 mins) in a 400°F oven.

Mix Roast Dish

2 tablespoon olive oil
6 oz good quality bacon
2 cup peeled celery root; julienne
2 cup carrots; julienne
3 large cloves garlic- thinly sliced length wise
4 cup thinly sliced green or napa cabbage
salt and freshly ground pepper
tarragon or other herb and or vinegar for garnish
3 tablespoon chopped parsley and chopped chives, if desired

In a large heavy skillet, preferably cast iron, heat the oil over moderately high heat. Add the bacon and cook until browned and crisp. Remove and drain on paper towels. Pour off and discard all but 2 tablespoons of fat remaining in pan.
Add the celery root, carrots and garlic and saute until crisp tender and lightly browned. Remove and keep warm. Add the cabbage and saute quickly (2 minutes or so) until cabbage is bright green but still crisp. Add celery root mixture and bacon and toss quickly with the cabbage. Season to taste with salt, pepper and vinegar and serve immediately. Garnish with chopped parsley and chives.
Yield: 4 to 6 servings

Monkfish Steaks With Merlot

1 1/2 lb monkfish fillets, skin off, boneless
1 salt and freshly ground black pepper
2 tablespoon olive oil
2 large shallots, peeled and finely chopped; (about 1/4 cup)
1/4 lb italian pancetta bacon, roughly chopped
1/2 cup merlot (or other dry red wine)
1/2 cup fish stock
1/2 cup veal stock
8 fresh sage leaves, chopped (8 to 10; ) 2 tablespoon whole sweet butter

Slice the monkfish fillets diagonally into 4 to 5 ounce steaks. Season the monkfish steaks with salt and pepper. Heat the olive oil in a saute pan or skillet over medium heat for 1 minute, add the fish steaks and cook 2 minutes on each side until the monkfish is golden brown and seared. remove the monkfish from the pan and set aside on a warm platter.
Add the shallots to the same pan in which the fish had been seared and cook for a moment before adding the pancetta bacon. Cook the shallots together with the pancetta for 3 to 4 minutes. Add the merlot wine and reduce until almost all of the wine has evaporated before adding the fish stock. Reduce the fish stock until it too has nearly evaporated and then add the veal stock. Reduce the veal stock for several minutes before returning the fish to the pan and cook the fish along with the sauce for 2 to 3 minutes. Remove the fish from the pan, add the chopped sage leaves and swirl in the butter to finish the sauce. Serve.
Yield: 4 servings

Veal Chop With Rosemary

2 veal chops; about 3/4 inch thick
2 cloves garlic; finely chopped
1 tablespoon fresh rosemary; finely chopped
2 tablespoon olive oil
1 salt & pepper
1/2 cup white wine
1/4 cup chicken stock

Rub the chops with the garlic rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degree oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

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