I have my wonderful cousin Lauren to thank for this recipe. She made this for my Grandmother's birthday and I begged her for the recipe. The flavors are unbelievable. This was my first time trying butternut squash. I see now why it is Ina Garten's favorite vegetable. When cooked it is just like sweet potatoes. I have always loved brussel sprouts, unfortunately whenever I make them at Thanksgiving I am the only one who eats them. This year, I brought these out and everyone loved them. they are so easy to do. You just toss the sprouts, squash, and apples on a sheet pan with olive oil, maple syrup and brown sugar, salt and pepper. Roast for about 25 minutes and toss in some pecans and cranberries at the end. They can be served straight from the oven or reheated in a baking dish in the oven before dinner. This is a great dish for those who say they hate brussel sprouts. Try it and love it!!!
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What would Thanksgiving be like without a recipe from Ina Garten. She is a master with her Lemon and Garlic Roast Chicken. This turkey is cooked in almost the same way. It is very simple. You just remove the giblets and anything inside of the bird. Season the inside with salt and pepper and stuff with lemon, garlic, and herbs. Then you dry the outside with paper towels and brush with a mixture of butter, lemon and herbs. You then truss is and roast for about 2 1/2 hours until the juices run clear. Then, you simply let it rest and carve. This is absolutely delicious with some good old gravy and sides. If you are in need of a solution to all of those three day brine and cook turkey jobs, this is the one for you. Happy Thanksgiving!!!
Last month on my visit to my Aunt's in Pittsburgh, I visited for the first time the original Primanti Bros. restaurant in the Strip District of Downtown Pittsburgh. They are famous for the sandwiches with the Fresh cut fries and the Italian style oil and vinegar coleslaw. We were lucky enough to get a seat and were served quickly. I ordered the Corned Beef and Cheese. Upon taking the first bite, it instantly became one of the ten best sandwiches of my life. When I got home, I started getting cravings. So the other day I bought all the stuff needed to make a sandwich: cabbage, carrots, potatoes, corned beef, provolone cheese, Italian bread. When I made the sandwich and ate it, I believe it to be the closest I have ever been to replicating a dish I had at a restaurant.
All you have to do is to get some good tough Italian bread, preferably un-sliced. You want it thick enough to hold all of the ingredients. Next comes the meat. I prefer corned beef, but like the Primantis menu the choices are endless. You also need some good provolone cheese. All you then have to do is grill or saute the meat with cheese and place it on the bread with a nice portion of fresh cut fries and coleslaw. Now, at Primantis they put slices of tomato on it, but as some of you may know I dislike fresh tomatoes. It is completely up to you whether you add them or not. Below I provide the recipe for the coleslaw and fries. I believe I have made my Aunt and Pittsburgh proud! Bon Appetit!!! Primanti Bros. Style Coleslaw Ingredients: 1/2 head of green cabbage 1 carrot 1/2 cup Apple Cider Vinegar 6 Tbsp. Sugar 6 Tbsp. Vegetable Oil salt and pepper to taste
Fresh Cut Fries Ingredients: 4-5 Russet Potatoes Vegetable oil salt
This is a classic English Dish. It is a great way to use up any sausages left in the refrigerator. It is basically sausages baked into a Yorkshire Pudding. This recipe I found on Food Network. You start by baking the sausages in a buttered cast iron skillet until they are almost cooked through. You then pour on a nice batter and bake until the Pudding puffs up and gets all nice and golden brown. Then you have to decide what to serve with it. It is traditionally served with mashed potatoes and a nice gravy and caramelized onions. Personally, after a long day at the Cafe cooking, I like something simple with little or no effort. So I just open up a tin of Heinz Baked Beans and heat and serve along side it. If you prefer condiments I would go with some HP Brown Sauce or some Yellow English Mustard. This is one of the simplest entrees to make. It is also very delicious. The recipe for this is below. Bon Appetit!
As many of my friends and relatives can tell you, with me its white fishes and crab...that's about all the seafood I enjoy. I have tried crab cakes all around the state of Maryland, my absolute favorite is at my school's restaurant the Culinaire Cafe. I have adapted that recipe with a few extra flavorings. I have found that this end result is fresh, yet simple and delicious. These crab cakes are delicious with some tartar sauce on a savory roll or by themselves with a side of rice or potatoes. This is what I think of when I want a nice Friday night luxury dinner. Luxury doesn't necessarily mean steak and lobster. Although crab is not cheap these days, it is affordable. I usually have these on a nice Italian roll with some classic fries and Cole slaw. However you choose to pair it, they are delicious regardless! Bon Appetit!
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