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visions of grandieur! i think i volunteered for T-day!!!
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Thread: visions of grandieur! i think i volunteered for T-day!!!

  1. #1
    Senior Member
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    visions of grandieur! i think i volunteered for T-day!!!

    i had my in-laws over this sunday. my wife's birthday lunch. in homage to my stepdad (RIP..love you dad)..i made some dishes he taught me. chinese food. not my strongest kitchen work. (bummer that i'm chinese).

    bitter melon and chicken
    tomato shrimp
    lobster in ""lobster" sauce
    daikon and glass noodle clay pot.

    i've never cooked cantonese food for my taiwanese in-laws before. they were blown away. the table-talk turned to Thanksgiving dinner...All of the inspirational food threads here at KKF may have gotten me a bit heady..i said, "psssffft..i can cook turkey"..it just came out of my mouth! bleeeeh..it just blurted out of my big-arse mouth!

    my kitchen sucks!! i have to light two burners with a lighter. my oven is possessed, and may soon blow up my kitchen. the pilot light is very suspect..

    my dinner table fits six diners..i would have 11 people and one Hellion, little 2-year old girl.

    anyone else hosting Thanksgiving? man i am backpedaling..i'm thinking a nice chinese restaurant with peking duck. i'll buy.

  2. #2
    Since you're in California, I'd recommend barbecuing a turkey on the Weber. No ducks!

  3. #3
    Senior Member Mucho Bocho's Avatar
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    Boom, You got this. Thanksgiving is all about food that can be made ahead and either cooked the day of or reheated. Think Casseroles. I'm from Plymouth, MA, literally a Pilgrim, What is required for a proper Thanksgiving at a minimum is:

    Turkey
    Stuffing
    Mashed Potatoes (can be white or sweet)
    Cranberry sauce
    green beans
    gravey (jiblet and smooth)
    pearl onions in cream

    Here is how you could do the turkey without too much fussing on thanksgiving day.

    Turkey--Why don't you do a ballontine it and stuff it with duxell and traditional stuffing. Sous Vide it at 140 for 24hrs. Cook two days before T-day. Cool completely then remove cooked turkey and leave it open in refrigerator for a day. Then rub with butter, salt and some baking soda, make little slits in the skin all over the bird and pop that puppy in the oven on full-wack until internal temp should be 140 degrees. Rest bird for 20 minutes. Repeat, rest bird.
    One thing you can give and still keep...is your word.

  4. #4
    Cater it! Spend the time enjoying family, and they don't have to know.
    Twitter: @PeterDaEater

  5. #5

    Zwiefel's Avatar
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    I make a HUGE pan of pot roast (braised, chuck, actually): 6-8 lbs of roast, 3 lbs onions, 2 bnch celery, 2 bulbs garlic, 10lbs red potatoes, 2-4C seasoned roux, etc. 1 hour to prep. 6 hours @280F. refrigerate and serve on T-Day.

    If you want the more traditional route, I like MB's idea of the sous vide turkey.
    Remember: You're a unique individual...just like everybody else.

  6. #6
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    +1 on the Turkey on the grill if it is big enough!
    Here is a picture of one I did on the grill last year.



    I am pretty sure I posted the recipe last Thanksgiving here on the forum. I can re-post it if needed.

  7. #7
    Senior Member Mucho Bocho's Avatar
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    Pete, thats no fun.


    Guess I'm always looking for ways to break out my kitchen tools and make a mess. I can't imagine missing out on a chance to make the anually Turkey day.

    I'll take pick, then lets compare your catered dinner to proper Pilgrim feast.

    if I remember, aren't you a decent cook Pete?

    Quote Originally Posted by stereo.pete View Post
    Cater it! Spend the time enjoying family, and they don't have to know.
    One thing you can give and still keep...is your word.

  8. #8
    Senior Member Mucho Bocho's Avatar
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    SW, that looks proper on the outside. Way to go. I bet a Green Egg would cook a turkey nicely.

    Quote Originally Posted by sw2geeks View Post
    +1 on the Turkey on the grill if it is big enough!
    Here is a picture of one I did on the grill last year.



    I am pretty sure I posted the recipe last Thanksgiving here on the forum. I can re-post it if needed.
    One thing you can give and still keep...is your word.

  9. #9
    Quote Originally Posted by Mucho Bocho View Post
    Pete, thats no fun.


    Guess I'm always looking for ways to break out my kitchen tools and make a mess. I can't imagine missing out on a chance to make the anually Turkey day.

    I'll take pick, then lets compare your catered dinner to proper Pilgrim feast.

    if I remember, aren't you a decent cook Pete?

    Without a doubt Mucho Bucho I love cooking. The debate is still going if I am a decent cook but my family and friends certainly enjoy when I cook. Long story short, I love to host small dinner parties of 8 max but when it comes to all out holiday meals of 15+ I will politely bow out. I hosted Christmas dinner once, oh what a dinner it was, I made chateaubriand, home made bread, Thomas Keller mashed potatoes just to name a few. Between the many hours of cookery and cleaning, all for maybe 15 minutes of eating was just too much for me. That and during the holidays I typically work 65 hour weeks.

    I have never catered myself, but I know if I was to host again I would look into it as an option since I would rather spend my one day off that week hanging with my family, drinking some good bourbon and relaxing.
    Twitter: @PeterDaEater

  10. #10
    Senior Member Mrmnms's Avatar
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    Divide and conquer. Make others responsible for everything but the food so you can focus on just that. If you need more Thanksgiving recipes, no doubt we all have plenty for you. Start early and plan ahead.

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