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[ness]

9 hours ago, Johnsfolly said:

Every year on the day before Thanksgiving I make pumpkin and cream cheese bars and bring them to work to thank my staff for their hard work all year. The Folly family enjoys them as well. I have to make double batches every time that I make them. We roast our own pumpkin instead of using canned. The bars have the typical pumpkin spices, cinnamon, cloves, ginger, mixed with brown sugar, eggs, pecans, and raisins (both dark and golden raisins). The cream cheese mixture is cut into the pumpkin mixture before baking. The icing is a brown butter and powdered sugar icing. A 13 x 9 inch pan doesn't last long.

 

I’m not a cake and icing guy, but I’d definitely eat that. Love the cream cheese.

[Johnsfolly]

3 hours ago, ness said:

I’m not a cake and icing guy, but I’d definitely eat that. Love the cream cheese.

I'll see if there are any desserts being brought to Jigfest. May have to bring this down for that weekend.

[Johnsfolly]

Been wanting to try Shakshouka but not no takers on poached eggs. I browned some breakfast sausage. Then added diced poblano and 3/4 of a jalapeno pepper, minced garlic, and onion. Added ground pepper, ground cumin and smoked paprika to the meat and vegetables. Added 6 eggs and scrambled it all together. Breakfast burritos. A little sour cream, sliced avocado, cilantro, and Colby and monterrey jack cheeses on a flour tortilla. A little hot sauce and it was all good. A nice meal before we start in on our Thanksgiving fixings.

 

[moguy1973]

Family recipe sausage dressing for today. 

[KLiK]

14 hours ago, Johnsfolly said:

Every year on the day before Thanksgiving I make pumpkin and cream cheese bars and bring them to work to thank my staff for their hard work all year. The Folly family enjoys them as well. I have to make double batches every time that I make them. We roast our own pumpkin instead of using canned. The bars have the typical pumpkin spices, cinnamon, cloves, ginger, mixed with brown sugar, eggs, pecans, and raisins (both dark and golden raisins). The cream cheese mixture is cut into the pumpkin mixture before baking. The icing is a brown butter and powdered sugar icing. A 13 x 9 inch pan doesn't last long.

 

That sounds and looks so I good I just about licked my screen! 

[Johnsfolly]

I am certain that I am likely to always spatchcock our turkeys. I really love how even they cook and the reduced time to get the bird out of the oven ! Thanks RPS!! Of course have to serve on a fish platter !

 

We had the traditional green bean casserole and parmesan crusted mashed potatoes. My betterhalf makes a great fresh cranberry sauce. I also made brussel sprouts with bacon, onions, pecans and a drizzle of mission fig balsamic vinegar. As always on Thanksgiving (an Christmas as well), plate is way too full. Had a local white wine, Les Bourgeois Traminette.

A piece of pumpkin pie and now for the food coma !

I hope that All OAF'er foodies had a great Thanksgiving and also all of the rest OAFer's!

 

[BilletHead]

                      The BilletHead Feast,

  First of all I am thankful for my God, Family and Friends. My OAF Friends and Frienemies . I like you all even the ones who don't like me . We had our official Thanksgiving meal last Saturday. The same traditional stuff you all have. Darned good eats. Today we started off with a waterfowl hunt. Depending on what we got would determine what we ate today. Hoping for ducks in the South zone opener it did not happen for us. We could of limited out on ringneck divers but passed on them. A bunch. We did end up with two big canadas one for each of us.  We are wanting to sous vide fresh duck today. Was not really sure about the giant canadas from today for this. When we got home as I was cleaning the big birds Pat got out a package that had a cackler Canada from last season and thawed it out. This little guy is not much bigger than a mallard duck. A nice fat layer on the breast halves. I dried it well and cross hatched the skin exposing the fat so it will render some in the sous vide bath as it cooked. S&P, some thin sliced wild garlic and a sprig of rosemary from the garden, then vacuum sealed.

   Into the hot water bath of 133 degrees for 2.5 hours,

     When about ready to come out I started the charcoal and when coals ready some white oak pieces on them. Began to sear the meat ,

       After the sear a short rest and plated up with a big baked sweet potato and green beans. Meat tender, juicy and so tasty. I am amazed, totally. I will be trying a full sized giant Canada too,

    Mrs. BilletHead did a native pecan pie and that will be dessert,

BilletHead

[Johnsfolly]

All that and a Stella as well. Very nice meal my friend!

[rps]

Twenty pounds of spatchcocked turkey with a fruit and avocado salad on the side. This is where we started for Tday dinner.

 

[ness]

Breakfast: