Thanksgiving 2010

This is our first Thanksgiving as a married couple and kinda a difficult one in terms of the menu feast...We all have our likes and dislikes for what should be on the table.  Turkey?  Wife no likey.  Tenderloin?  Too expensive.  Cranberry Sauce?  No tukey, no sauce.  Ham?  Hmm...pig = happy.  OK, I think I can make this work.  Honestly, putting on a turkey day feast is really a lot of work, especially just for 4 people.  All the siblings are out of town and friends are already gathering at their respective family tables.  This year, we decided let's go simple but pack lots of flavor.  Glazed ham is always a favorite and having a few friends along in the form of mashed potatoes and brussel sprouts (packed with flavor, mind you) is just what this simple, budget friendly holiday needs.  Especially since our cruddy snow storm left us with no power for 2 days and we had to basically empty the fridge of all the possible bacteria growing food we otherwised would of used today...  Still, I got a few tricks up my sleves for turning out a worthy family gathering.

For the Ham:
1 - 9 Lbs Ready to Cook Ham Shoulder or Butt, Bone in and No Glaze
1/2 Cup Chicken Broth or Stock
1/2 Cup Wild Turkey Bourbon or Your Favorite
1/4 Cup Honey
1/4 Cup Molasses
1 Tbs Lemon Juice
Freshly Ground Pepper to Taste

For the Sides:
Simple Mashed Potatoes
Pan Roasted Brussel Sprouts with Bacon & Shallots

Start by Pre-heating your oven to 325 degrees.  Your average bone in ready to cook ham will take about 20 minutes per pound, but you can always refer to the manufacturers directions on the packaging.  If your ham isn't already scored, now is a good time to do so.  Just make 1/3" deep criss cross knife scores all over the outer skin and meat.  Season with ham with freshly ground pepper, but don't salt, the ham will already have enough salt content from the natural brine and smoking process.   Place on a roasting pan in the oven for about 3 hours.  Meanwhile, make the glaze by setting a small sauce pan over medium high heat.  Add remaining ingredients and mix well.  Reduce to a syrup like consistency, about 10 minutes or so.  Slather the glaze all over the ham for the last 30 minutes of cooking time.  Remove the ham from the oven and allow to sit for at least 10 minutes before carving.  Serve along side my favorite sides and enjoy.  Happy Thanksgiving!

Pan Roasted Brussel Sprouts with Bacon & Shallots

Yes, brussel sprouts.  No one like them as kids, and...well, not many like them now.  But, really you just need to get to know them a little better.  Sure, not even Jennifer or Lachlan will touch them, no matter how many ways I prepare them.  But, dammit, I like em' so I'm gonna give them the proper posting they deserve!  A little crispy hog and some oakey vino will help propel this wrongfully boycotted veggie to the stardom it has been denied...OK, maybe I'm blowing this out of proportions.  But please, give brussel sprouts a chance.

For the Brussel Sprouts:
1 Lbs Brussel Sprouts, Washed and Pat Dried
4 Slices Thick Cut Bacon
1 Large Shallot, Peeled and Sliced
1/4 Cup Chardonnay
1 Tsp Freshly Chopped Garlic
Kosher Salt and Freshly Ground Pepper to Taste

In a large saute pan over medium heat, snip the bacon into pieces and cook till crisp but not burnt.  Remove the bacon pieces from the pan but leave about 2 tablespoons of the fat in the pan.  Add the shallots and sweat for about 3 minutes.  Pour in the brussel sprouts, garlic and season with some kosher salt and pepper.  Saute for another 8 to 10 minutes, tossing the sprouts constantly throughout the cooking process.  Deglaze the pan with the wine and reduce by half.  Plate and serve.

Simple Mashed Potatoes

There is nothing quite like the comfort of creamy, buttery mashed potatoes.  This in undoubtedly one of my favorite side dishes and go to accompaniments to almost any meal.  The key to the perfect mashers is to not over work the potatoes when mashing.  The result of which is more glue like consistency.  I took the experts and foodies advice and turned to a potato ricer.  I was always skeptical of this machine but after using it for the first time about a year ago, I was converted to a believer.  It really does create a creamy consistency to the potatoes, or any other fork tender root veg you may want to use it on.  Just make sure to use a rubber spatula and gently fold the potatoes and not stir vigorously, or all that work will be for not.  You can also use your standard russets if you like, but I think that the natural buttery flavor of the Yukon Gold is far superior.

For the Potatoes:
2 Lbs Yukon Gold Potatoes
1/2 Cup Milk
3 Tbs Unsalted Butter
Kosher Salt and Freshly Ground Pepper to Taste
Pinch of Nutmeg

Make sure to scrub and peel all the potatoes well.  Cut into quarters and place in a large stock pot with enough water to just cover the potatoes.  Season with a good half handful of kosher salt and bring to a boil over high heat.  Reduce the heat to medium and simmer till fork tender, about 15 to 20 minutes depending on the size of the potatoes.  Strain out the hot water, being careful not to get burnt.  Place the ricer over a large glass or plastic bowl and add a few potatoes at a time into the ricer until all the potatoes are gone.  Add the remaining ingredients and gently fold till you get the creamy consistency you want.  Serve immediately.

Hearty Beef Stew with Cinammon & Stout

You know it's officially winter when it's time to stew something up.  And what better way to warm you through than a nice hearty bowl of beef stew?  The news has been talking about snow and cold all week long and it definitely is here upon us Washingtonians.  While driving home with the heat blasting and I have been thinking about beef stew all day for dinner.  I rarely make soups and stews cause' I always make way too much and the family and I aren't really leftover type of people.  Still, I couldn't pass up on the chance to glam up some warm, silky, beefy goodness.  I got the idea of adding cinnamon from a Vietnamese version of this winter classic.

For the Stew:

2 Lbs Stewing Meat, Cut into 1" Pieces

1 Lbs Medium Yellow Potatoes, Scrubbed and Quartered

3/4 Lbs Baby Carrots

3 Cups Beef Stock

1 Cup Dark Stout

1/2 Cup Water plus 1/4 Cup

1 Large Sweet Yellow Onion, Peeled and Rough Chopped

5-6 Fresh Thyme Sprigs

3 Tbs Extra Virgin Olive Oil

2 Tbs Veal Demi-glace

2 Tbs All-purpose Flour

1 Tbs Chopped Garlic

1 Tbs Honey

1 Cinnamon Stick

1 Dried Bay Leaf

1/2 Tsp Smoked Paprika

Pinch of Cheyenne Pepper

Kosher Salt and Freshly Ground Pepper to Taste

Crusty Baguette Bread

Heat 1 Tbs of the olive oil in a large dutch oven over medium high heat.  Add half the meat and season liberally with kosher salt and pepper.  Cook till nice and brown, about 5 minutes.  Transfer meat to a bowl and add another Tbs of olive oil and the rest of the meat.  Again, cook until nice and brown all over, another 5 minutes.  Transfer the rest of the meat to the same bowl, add remaining oil and add onions.  Season again with a little kosher salt and pepper.  Saute for about 2 or 3 minutes, add garlic, paprika, Cheyenne, thyme, bay leaf and cinnamon stick.  Stir for about a minute longer, deglaze pan with stout beer and reduce by half.  Be sure to scrape up the brown bits from the bottom of the pan.  Add the demi-glace, beef stock, 1/2 cup water and the meat with juices back into the pot.  Bring to a boil and reduce heat to medium low.  Hit the stew with the honey and stir.  Cover and simmer for about an hour.  Remove the lid and add the potatoes and carrots.  Cover and cook for another 25 to 30 minutes.  In a cup combine the remaining water and flour and pour into stew, stir and allow to come up to a boil for about 5 minutes till slightly thickened.  Check for seasoning and add more kosher salt and pepper if needed.  Serve hot with warm crusty baguette bread for sopping up the goodness.

Buttermilk & Herb Fried Chicken

My son, Lachlan, loves to eat pretty much any type of chicken fried up, heck, who doesn't?  I've fried a lot of chickens in my life but I like this one cause of it's real down home comfort food feel to it.  The key is the heat.  Too hot and it will burn before the inside is cooked all they way through.  Not hot enough and your chicken will be golden brown and raw in the middle.  I use the best of both worlds and start with hot heat and then go low and slow.  Buttermilk helps keep the chicken moist, even if you overcook it a bit so I always recommend you marinade your chicken for at least 5 hours.  Overnight would be best.  And the best part isn't when the chicken comes out of the fryer piping hot...It's the midnight snackin' you get right out of the fridge!

For the Chicken:

1 - 3 1/2 Lbs Fryer Chicken, Cut into 10 Pieces

1 Qt Buttermilk

2 Cups All-purpose Flour

2 Cups Shortening

1 Cup Frank's Red Hot Sauce

1 Yellow Onion, Peeled and Sliced

2 Sprigs of Fresh Thyme

2 Sprigs of Fresh Sage

1 Sprig of Fresh Rosemary

2 Tbs Lemon Pepper Seasoning

1 Tsp Kosher Salt

More Kosher Salt and Freshly Ground Black Pepper to Taste

In a large glass or plastic dish, combine the buttermilk, hot sauce, herbs, kosher salt and 1 tablespoon of the lemon pepper seasoning.  Add the chicken and place in the fridge to marinade overnight.  After the chicken has had a chance to soak, take it out about 1/2 hour before cooking so it can come to room temperature.  Pour flour and remaining lemon seasoning into a large dish or container, mix well to combine.  Place a large cast iron skillet over medium high heat, add shortening.  Meanwhile take chicken a couple pieces at a time and dredge in seasoned flour, shake off excess, and place on a plate to sit till shortening is melted and at around 350 degrees.  This will take about 10 minutes so it will give the flour a chance to adhere to the chicken.  Place the chicken skin side down in hot oil and fry for about 3 to 5 minutes.  Turn chicken over and fry for another 3 to 5 minutes.  Reduce heat to medium low and cook for 10 ot 12 minutes, flip the chicken over and finish cooking for 10 to 12 minutes more.  Remove chicken pieces from shortening and drain on paper towels or a paper bag and seasoning with more kosher salt and pepper.  Serve hot.