Thanksgiving 2008 Debriefing
A summary of our 2008 Thanksgiving dinner, from turkey to sides to dessert.
Category Archives: Meat
Arroz con Pollo and Friends
This easy boneless version of arroz con pollo shows its versatility with an array of leftovers, including breakfast burritos and tortilla soup. Also included is my go-to recipe for fresh flour tortillas.
Eggplant Fritters
These crisp fritters transform eggplant into a vehicle for dipping in spicy muhammara; Moroccan chicken skewers round out the meal.
Apricot Lamb Chops
These pan-roasted lamb chops are topped with a flavorful sauce of jam, Dijon, soy, Worcestershire, and a dash of cinnamon, and taste good enough to keep a ready supply of apricot preserves in the fridge.…
Grilled Leg of Lamb with Caramelized Lemon Jus
A boneless leg of lamb is butterflied, stuffed with lemon, garlic, sage and pancetta, then grilled and served with a splash of caramelized lemon jus---perfect for serving to the in-laws on a summer evening.
Chicken and Wild Mushroom Pasta
Every time Jeremy comes with me to the farmer’s market, we go home with bags of wild mushrooms from a stand called Rainforest Mushrooms. Usually we get the variety pack, which includes small bags of…
I Guarantee
An easy take on the classic red beans and rice, employing canned beans and kielbasa. Just spicy and brothy enough, this recipe stretches a few ingredients into a big pot of food that makes great…
Hawaiian Braised Pork
One of my all-time favorite recipes, a simple braise of boneless pork ribs that hits all the right flavor notes: salty, sweet, savory, and spicy. And it makes fantastic leftovers too!
Salmon Two Ways
A pair of recipes for dealing with baked salmon fillets: Rubbed with a pastrami spice mix, and flavored with a soy-dijon vinaigrette (which can also be used to marinate a whole host of proteins).
Simple Beef Rendang
Chunks of beef slowly simmer in a prepared red curry sauce until you are left with an outrageously flavorful, mahogany stew with Thai overtones.
Gnawing the Bones
Pork ribs with an Asian flair, first blanched, then fried, and finally braised, creating plates of sticky, chewy, aromatic goodness that made me a rib convert.
Angel Hair with Tomato-Mascarpone Sauce
A quick pasta dish comprised primarily of pantry staples.
Crispy/Sesame/Mandarin/Orange Beef and/or Chicken
Thinly sliced beef, fried for crunch and then tossed with snow peas and a sticky orange sauce.
Swedish Turkey Meatballs
Turkey meatballs in a light gravy, served over pasta. I can't vouch for their authenticity, but they were very tasty.
Julie Had a Lotta Lamb
Boneless leg of lamb, broken down into Moroccan-spiced kebabs and a savory Irish lamb stew, thickened with potatoes and barley.
What Almanzo Liked Most
Pan-roasted brats with a creamy, sweet-tart compote of apples and onions; these are equally at home served over noodles, spaetzle, polenta or potatoes, and I have paired the compote with all manner of pork products.
Oxtail Ragu to Have a Baby By
My son's birth story, in great detail. How many women eat pasta with homemade oxtail ragu for dinner while in labor? Not many, I'm guessing.
Good Gravy
Ina Garten's take on yankee pot roast, a tough cut braised until fork-tender under vegetables and tomato juice, and served with a simple gravy made from the pureed veg. Nothing extraordinary, but a very tasty…
What’s With the Mint?
The essential lamb chop: pan-roasted loin chops rubbed with a surprisingly savory combination of mint, coriander, cumin and garlic.