It's time to celebrate. It's really good just walking on the surface
of this planet. We're having beef tenderloin. D found some
tenderloin pieces in the used meat bin and froze them till today. Oh
yes.

I'm making a sauce from roasted, cored, and peeled poblano chile,
olive oil, mayo, preserved lemon, lightly roasted garlic, cilantro,
and black pepper. I rubbed the meat with lemon juice and Bufalo
chipotle sauce, figuring it will mostly burn off on the grill. Black
pepper too. Don't worry, y'all, I won't over sauce the meat. Just a
little to spur the flavor along.

A few dabs o' sauce went into a bowl with shredded cabbage. Then I
added some more mayo and olive oil and mixed it up. Slaw, my friends,
slaw.

I've begun baking some Brussels sprouts with olive oil and salt and
pepper. They're done now and I've mixed in some lemon juice and Dijon
mustard. I'll set them back in to oven to get some color 10 minutes
or so before the rest is finished.

Meanwhile I've got a sweet potato in the oven, and it's just about
done. I split it in half and dosed it with olive oil, salt and pepper
and then wrapped it in foil for baking. I figure the poblano sauce
will do nicely on it, too.

Time to light the grill. It's good here on top of the food chain.


modom

Dog3 wrote:

> I found a 12lb. turkey in the deep freeze (which REALLY needs to be cleaned
> out). I thawed it in the fridge for 3 days and I'm roasting it tonight.
> I'm not doing anything fancy with it. Rub it with oil, S&P and stuffing the
> cavity with lemon, fresh rosemary, celery and onion. I'll be serving some
> fresh mashed, frozen peas and the rest of the broccoli and cauliflower.
> Turkey gravy and rolls will also be on hand.
>
> I guess I'm gearing up for Thanksgiving We'll have 22 family members
> and friends this year. It's the first time in 3 years I've been able to do
> it. I'm excited!
>
> Michael
>
> P.S.
>
> Does anyone else have their Thanksgiving dinner planned out yet? I don't
> but have plenty of ideas whirling around.
>
We do for next weekend which is the Canadian Thanksgiving - this coming
weekend. We will be away with other boaters so won't be celebrating
with our family. I'm bringing de-boned turkey, gravy, & fresh cranberry
sauce. On the Sat of this weekend they are holding an early Hallowe'en
dress-up contest so I'm thinking it is going to be a bit of a bizzar
weekend. We may go to DS's on the Mon if we are home in time. All the
kids are coming home to celebrate Thanksgiving here the following
weekend so it will be a real feast

modom wrote:
> It's time to celebrate. It's really good just walking on the surface
> of this planet. We're having beef tenderloin. D found some
> tenderloin pieces in the used meat bin and froze them till today. Oh
> yes.
>
> I'm making a sauce from roasted, cored, and peeled poblano chile,
> olive oil, mayo, preserved lemon, lightly roasted garlic, cilantro,
> and black pepper.


Ours was very bland by comparison.
Pork chops braised slowly in onion-and-rosemary gravy,
white rice, julienned green beans, salad, homnemade applesauce.
It's my husband's grandmother's recipe and his verdict was
"Yummy".

I made a big pot of spaghetti sauce with meatballs and Italian sausage
this afternoon. We have a business consultant/old friend coming to stay
with us for a few days next week to give us some technical support and I
thought spaghetti would make a good meal one night, with maybe lasagna
later with leftover sauce.

Little did I know the forecast is for high 80's most days next week.
This is Denver, folks. Most years we've had at least one snowfall by
October 1, even if Indian summer follows, sometimes till Christmas.

Maybe the spag sauce will go in the freezer and we'll grill outdoors.
Gotta be flexible....

gloria p
"Adapt, migrate, or become extinct."

"modom" > wrote in message
news
> It's time to celebrate. It's really good just walking on the surface
> of this planet.

I just love to read this kind of thing)

O

On Sun 02 Oct 2005 01:33:36a, Ophelia wrote in rec.food.cooking:

>
> "modom" > wrote in message
> news
>> It's time to celebrate. It's really good just walking on the surface
>> of this planet.
>
> I just love to read this kind of thing)
>
> O

Me, too, unless you're walking in muck! :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

"Wayne Boatwright" > wrote in message
...
> On Sun 02 Oct 2005 01:33:36a, Ophelia wrote in rec.food.cooking:
>
>>
>> "modom" > wrote in message
>> news
>>> It's time to celebrate. It's really good just walking on the surface
>>> of this planet.
>>
>> I just love to read this kind of thing)
>>
>> O
>
> Me, too, unless you're walking in muck! :-)

ee our Wayne.. you are bad))))))))))))

On Sun 02 Oct 2005 02:43:00a, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 02 Oct 2005 01:33:36a, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "modom" > wrote in message
>>> news >>>> It's time to celebrate. It's really good just walking on the surface
>>>> of this planet.
>>>
>>> I just love to read this kind of thing)
>>>
>>> O
>>
>> Me, too, unless you're walking in muck! :-)
>
> ee our Wayne.. you are bad))))))))))))

Yes, I am bad. I never claimed to be good. :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

"Wayne Boatwright" > wrote in message
...
> On Sun 02 Oct 2005 02:43:00a, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Sun 02 Oct 2005 01:33:36a, Ophelia wrote in rec.food.cooking:
>>>
>>>>
>>>> "modom" > wrote in message
>>>> news >>>>> It's time to celebrate. It's really good just walking on the surface
>>>>> of this planet.
>>>>
>>>> I just love to read this kind of thing)
>>>>
>>>> O
>>>
>>> Me, too, unless you're walking in muck! :-)
>>
>> ee our Wayne.. you are bad))))))))))))
>
> Yes, I am bad. I never claimed to be good. :-)

Dat's my bruvver innit

I cooked down some onion, garlic, and carrots in olive oil. Then I
put it all in my crockpot, added about a cup of lentils, and covered
the lot with chicken broth. I stirred in some curry powder. It's
cooking on low and it smells wonderful. We'll have it with rice and
yogurt. I'll see if my boys like lentils.

Tara

Tara wrote:
>> I cooked down some onion, garlic, and carrots in olive oil. Then I
>> put it all in my crockpot, added about a cup of lentils, and covered
>> the lot with chicken broth. I stirred in some curry powder. It's
>> cooking on low and it smells wonderful. We'll have it with rice and
>> yogurt. I'll see if my boys like lentils.

I am making a dish inspired by Pandora's Butterfly Zucchini Pasta. I will
be making a few changes. I will be adding a few more diced veggies..
peppers, celery etc. Thinking I will reduce the oil a bit and I am
considering tossing in some white wine and finishing with a cream reduction.
Will know when I finally start it. I will be serving fresh steamed veggies
(broccoli, cauliflower, carrots) with it.

Debbie

I'm marinating some asparagus, snow peas, and blanced broccoli in an
asian soy-honey-rice wine vinegar marinade. This will top a salad with
greens, waterchestnuts, red peppers, toasted almonds, cilantro, and
scallions. Then it will be topped with slices of marinated baked tofu
and some grilled shrimp.

I think I'm going to serve fried rice alongside it, inspired by the
thread on here. A simple fried rice, with leftover rice, egg, soy and
not much else in it.

I was making rice pudding with the rest of the leftover rice, also
inspired by a thread from earlier in the week (all this leftover rice
comes from my carryout Indian food last Friday night). BUt I don't want
to serve it with fried rice, so I'll save it for tomorrow and serve
these lovely chocolate-almond-cherry cookies for dessert instead.