food The Drunken Chef
- Thread starter texas blues
- Start date
The great turkey boner is up.... whoot!
I don't know what's up with men and sleep, but I know it's NOT the whiskey!
What's up with women? I guess back in caveman days, someone had to stay awake and keep watch from the cave....
Other caveman clans would steal your boned turkey.
Out of the oven
Wavy Gravy
Brussel Sprouts
Pea Salad
Just Slice across
Check it out
Each Slice, about the thickness of a bacon slice has White meat, Dark meat and Stuffing
Coma Platter, no bones about it
I've boned our turkey every year now for 8 years in a row, (I'll leave that one alone) and I don't think I would do it any other way... sooo good, and juicy.
I Sprinkled some of Buddy's Smoked Congo Powder on the bird before stuffing, and some Justaguy's Smoked Scorpion Powder in the (drippings) gravy.
Not really shown was Green bean casserole, and cranberry rings.
I hope everyone had a great day, and your day with your kids tomorrow is just as awesome Geeme!
Happy Thanksgiving everyone!
Best one ever.
I don't know what's up with men and sleep, but I know it's NOT the whiskey!
What's up with women? I guess back in caveman days, someone had to stay awake and keep watch from the cave....
Other caveman clans would steal your boned turkey.
Out of the oven
Wavy Gravy
Brussel Sprouts
Pea Salad
Just Slice across
Check it out
Each Slice, about the thickness of a bacon slice has White meat, Dark meat and Stuffing
Coma Platter, no bones about it
I've boned our turkey every year now for 8 years in a row, (I'll leave that one alone) and I don't think I would do it any other way... sooo good, and juicy.
I Sprinkled some of Buddy's Smoked Congo Powder on the bird before stuffing, and some Justaguy's Smoked Scorpion Powder in the (drippings) gravy.
Not really shown was Green bean casserole, and cranberry rings.
I hope everyone had a great day, and your day with your kids tomorrow is just as awesome Geeme!
Happy Thanksgiving everyone!
Best one ever.
I hope everyone had a great turkey day. The day after Thanksgiving is always Welcome Christmas Day around the Rocket house. So to get this day started I'm making a big pot of Red Beans and Rice. So to start
We have 2 green and 2 red bell peppers, 2 medium onions, 5 stalks of celery, 6 cloves of Gahlic all at a small dice and a Corona Light.
A good bit of Tony's cajunlishous seasoning for that ragin Cajun flavor.
And heat will be supplied for those who desire it by Musky Mojos superhot powder. Thanks Bro!
Next we heat up the pot and go twice around with EVOO then add the veggies and cook em down good I garentee.
Now we add some sausage. Today I using some Hillshire Farms Polska Kilbasa and 2 packages of red beans I soaked overnight and simmered for 3 hours.
Close up shot. Summer all day or till ready to serve. Serve over a bed of fluffy white rice. This recipe will serve 5 true Cajuns or 20 anybody else. Plating or rather bowling shots to come later thus afternoon after the smell of it cooking all day has driven everyone in the house crazy.
Cheers y'all,
RM
We have 2 green and 2 red bell peppers, 2 medium onions, 5 stalks of celery, 6 cloves of Gahlic all at a small dice and a Corona Light.
A good bit of Tony's cajunlishous seasoning for that ragin Cajun flavor.
And heat will be supplied for those who desire it by Musky Mojos superhot powder. Thanks Bro!
Next we heat up the pot and go twice around with EVOO then add the veggies and cook em down good I garentee.
Now we add some sausage. Today I using some Hillshire Farms Polska Kilbasa and 2 packages of red beans I soaked overnight and simmered for 3 hours.
Close up shot. Summer all day or till ready to serve. Serve over a bed of fluffy white rice. This recipe will serve 5 true Cajuns or 20 anybody else. Plating or rather bowling shots to come later thus afternoon after the smell of it cooking all day has driven everyone in the house crazy.
Cheers y'all,
RM
Oh RocketMan! You're makin' me tear up with that big ol' pot of Cajun Luv!!!! And you've talked me into it...I'm going to make some Monday and have it while watching my Saints kick some Giant butt!!!! 
Looks very yummy 
Some cornbread would be fantastic.
Some cornbread would be fantastic.
Kept it simple for dinner:
Veggies for roasting...acorn squash, carnival squash, onion, shallot, portabellas.
Turkey brined in apple cider and seasonings.... (yes, the skin looks black in this pic, sorry 'bout that! It was dark, but not black.)
Those, plus green beans sauteéd in olive oil, garlic, sea salt, and lemon - dinner is served!
Dessert to come later - dinner was simple, but this should be spectacular!
To all else celebrating Thanksgiving a day late - hope you're having a good one!
Veggies for roasting...acorn squash, carnival squash, onion, shallot, portabellas.
Turkey brined in apple cider and seasonings.... (yes, the skin looks black in this pic, sorry 'bout that! It was dark, but not black.)
Those, plus green beans sauteéd in olive oil, garlic, sea salt, and lemon - dinner is served!
Dessert to come later - dinner was simple, but this should be spectacular!
To all else celebrating Thanksgiving a day late - hope you're having a good one!
And of course some home made Hummus on home made pita chips and a cold beer can't be beat
I see hippy food. Whereda' hosky at?
Okay, dessert time. Wine-poached apples.
1-1/2 cups of wine, 3/4 cups sugar, 1/3 cup orange juice, star anise, stick cinnamon, lemon peel, orange peel, coriander, mace, dehydrated cayenne pod. Bring to a boil, then reduce to low simmer.
Put in the cored & peeled apples, then cook, turning ocassionally, for about 30 minutes.
Remove the apples, then remove the solid pieces. Pour syrup into a small saucepan, and boil for about 15 minutes.
1 cup plain yogurt, vanilla bean, and honey. Scrape the bean into the vanilla, add honey, and stir together.
Put the yogurt on a plate, an apple, then syrup.
This tasted amazing - not overly sweet, as there was enough kick from the wine and seasonings to balance out the sugar. I used Zinfandel wine and Pink Lady apples.
1-1/2 cups of wine, 3/4 cups sugar, 1/3 cup orange juice, star anise, stick cinnamon, lemon peel, orange peel, coriander, mace, dehydrated cayenne pod. Bring to a boil, then reduce to low simmer.
Put in the cored & peeled apples, then cook, turning ocassionally, for about 30 minutes.
Remove the apples, then remove the solid pieces. Pour syrup into a small saucepan, and boil for about 15 minutes.
1 cup plain yogurt, vanilla bean, and honey. Scrape the bean into the vanilla, add honey, and stir together.
Put the yogurt on a plate, an apple, then syrup.
This tasted amazing - not overly sweet, as there was enough kick from the wine and seasonings to balance out the sugar. I used Zinfandel wine and Pink Lady apples.