Gravy's Cooking Thread
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Joeboo
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Speaking of sauerkraut, last fall one of the local farmers markets here had a lady who made Jalapeno Sauerkraut. That shit was like crack. Bought 2 jars of it and went through that in like 2 weeks. It was SO good. Made the best Reuben sandwiches ever with that stuff. Sadly, I've been back a few time and have never seen her again.
Erronius
<WoW Guild Officer>
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Yeah, I know that much.
That reminds me, I love a good Reuben and a guy I know was telling me that Grinders had a Reuben with jalapeno sauerkraut. It's been a long time since I've stopped in at Grinders and I don't think I've ever seen it on the menu.
Menu | Grinders Pizza in Kansas City's Crossroads Art District
BrutulTM
Good, bad, I'm the guy with the gun.
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The Alton episode is a bit convoluted and involves a giant flower pot. We did a version of it once at christmas without the flower pot and it turned out well but prime rib isn't really too complicated. The main thing is to not overcook it.
Joeboo
Molten Core Raider
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Uncle of mine owned a fairly high-end steak restaurant that specialized in prime rib. The main key was basically doing a dry spice rub on it, almost like you would see for a BBQ smoker. Just absolutely SMOTHER the prime rib in a combo of
1 part black pepper
1 part salt
1/2 part onion powder
1/2 part garlic powder
Just absolutely cake it on. Cover the prime rib so that you can't even see the meat. Smother that mofo the night before you are going to cook it, put it back in the fridge and then the next day you bake at 350 for anywhere from 1.5-2.5 hours. You're going to need a meat thermometer, stop cooking when it hits 130-135 internally, that will put you right at the rare/medium rare border. The center will be more rare, with pieces sliced towards the end being more medium rare to medium, so there's a variety for everyones personal tastes. It's basically impossible to cook a piece of meat that large to where the whole thing is cooked to the same doneness.
The only downside to this is that while the meat comes out AMAZING, the drippings have way too much spice in them to really use for making Au Jus sauce. You'll probably have to whip some up from a packet or something. I never care, because I go the horseradish route rather than au jus, but some people might care.
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Here's a really tasty, fool-proof recipe I'm making tonight. We had tornadoes here on Sunday night, and a few friends are still without power - you can make huuuuuge batches of this easily, and it's inexpensive.
In a large skillet, heat olive oil and cook hot Italian sausage (get it in bulk, around 1 lb) over medium heat until it is thoroughly browned and in smallish crumbles.
Add 3/4 cup dry white wine and let it reduce until there's only about 1/3 of the liquid is left.
reduce the heat to medium low and stir in 3/4 cup cream, 3 tablespoons dijon (or any coarse grainy mustard that grabs your fancy), and 1/2 tablespoon of crushed red pepper flakes (or make it as hot as you like it).
Let it cook for a few minutes to let the ingredients fully incorporate
In a large bowl, mix the sausage mixture with 1 lb cooked penne and 1/4 cup shredded basil.
Voila!
In a large skillet, heat olive oil and cook hot Italian sausage (get it in bulk, around 1 lb) over medium heat until it is thoroughly browned and in smallish crumbles.
Add 3/4 cup dry white wine and let it reduce until there's only about 1/3 of the liquid is left.
reduce the heat to medium low and stir in 3/4 cup cream, 3 tablespoons dijon (or any coarse grainy mustard that grabs your fancy), and 1/2 tablespoon of crushed red pepper flakes (or make it as hot as you like it).
Let it cook for a few minutes to let the ingredients fully incorporate
In a large bowl, mix the sausage mixture with 1 lb cooked penne and 1/4 cup shredded basil.
Voila!
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Do you live in the Gulag?
Secured a fresh goose for Thanksgiving. Not going back to turkey this year.
Abefroman
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Lleauaric
Sparkletot Monger
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Blowtorch Prime Rib Roast Recipe from Ad Hoc at Home by Thomas Keller - The Delicious Life
Stop asking.. Just do it. It's fucking awesome
Falstaff
Ahn'Qiraj Raider
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My brother made this. Prime Rib is easy to roast but don't skimp on the quality.
Gravy
Bronze Squire
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Anyone making anything different for Thanksgiving?
I'm going to make bean pie. I'd never had bean pie (or heard of it) until I went to Newark a few years ago. I had a little one from a pizza joint, and it wasn't horrible, so when I got home I checked for recipes. The resulting pies (batch makes two), were very good. The spices are very similar to pumpkin, and the texture is similar as well.
I'm going to make bean pie. I'd never had bean pie (or heard of it) until I went to Newark a few years ago. I had a little one from a pizza joint, and it wasn't horrible, so when I got home I checked for recipes. The resulting pies (batch makes two), were very good. The spices are very similar to pumpkin, and the texture is similar as well.
BrutulTM
Good, bad, I'm the guy with the gun.
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I've said it before, but Thanksgiving dinner is all about tradition. It's not the time to get overly creative. Maybe not everyone is going to be this way, but I would be disappointed if I came to Thanksgiving and didn't get turkey, mashed potatoes, sweet potatoes, stuffing, and pumpkin pie. That said, I'm going to make some jellied cranberry sauce and put it in mini muffin tins so there will be little hockey pucks of cranberry sauce for everyone. I tried it out earlier this week and it worked pretty well.
chaos
Buzzfeed Editor
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Yeah. I saw a recipe for a southwestern chile style turkey that looks really good, and a sweet potato dish to go with it, but to me that is just too far removed from what I expect thanksgiving to be. On this day I really like the idea of tradition.
I hadn't planned doing both stuffing and mashed potatoes though, but I am cooking for a relatively small crowd.. Or at least I hadn't planned on it. But I really, really love stuffing so I might go ahead and make some in muffin tins to get it super crunchy. I'll play it by ear, I suppose.
I hadn't planned doing both stuffing and mashed potatoes though, but I am cooking for a relatively small crowd.. Or at least I hadn't planned on it. But I really, really love stuffing so I might go ahead and make some in muffin tins to get it super crunchy. I'll play it by ear, I suppose.
Gravy
Bronze Squire
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I'm with you and BTM, I love the traditional stuff, and it'll all be there. But it's a big crowd this year, pushing 30 people, so there's room for some other items.
I love the idea of stuffing in the muffin tins so they get crispy.