I'm going to be going to work early tomorrow morning to surprise everyone with cinnamon sugar caramelized apple slices. Have to try a few recipes tonight because I can't remember one other than doing it by gut feeling (which turned out pretty well when I made it for dinner with my dad and brother last week). Then doing same recipe for Thanksgiving dinner, though my aunt told me to bring only "your sweet self". I was tempted to tell her I wasn't sure if I could find the sweet.
I found it and it is pure awesome. Kelli's Corn Thang Ingredients: 1 cup Sour Cream 1 Box Jiffy-Corn Muffin Mix (7oz) 2 Eggs 2 Tablespoons sugar 1 can Creamed Corn - cheaper is better 1/2 cup Butter/Margarine Directions: 1 Preheat oven to 370 degrees and melt butter/margarine in 8x8 pan/dish 2 Mix rest of ingredients together and pour into melted butter/margarine which will then surround the mixture. 3 Bake for approx. 40-45 minutes until the top cracks and the sides are golden brown.
Or as rep pointed out, Alton Brown's take on it: Creamed Corn Cornbread Ingredients 2 cups yellow cornmeal 1 teaspoon kosher salt 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup buttermilk 2 eggs 1 cup creamed corn 2 tablespoons canola oil Directions Preheat oven to 425 degrees. Place a 10-inch cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter. Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
Bring Brussels sprouts, an onion, and thick sliced bacon. Saute or bake the Brussels sprouts in butter until they start to turn golden brown. Cut bacon into small square pieces, cook the bacon in a pan until crispy and remove to a paper towel to soak up the excess oil. Drain a little of the bacon grease out of the pan and throw the onions in until they are caramelized. Combine all three items and serve. Easy to make and awesomely tasty.
If I eat one more brussel sprout this week, I may vomit. I will save your recipe for another time. Happy Thanksgiving!
Spoiler for size, but it's a recipe for spicy chocolate pie. I know it sounds strange to put cayenne pepper in a chocolate pie, but it's amazing. If you don't want to make the crust, you can just buy the pre-made graham cracker crust and it tastes just as good. I've done it both ways and they are both delicious. Spoiler For the crust: 1 1/2 - 2 cups gingersnap crumbs 6-8 tablespoons melted butter 1/8 teaspoon ground ginger 1/8 teaspoon cinnamon 1/8 teaspoon cayenne pepper (or to taste) For the chocolate filling: 7 ounces dark chocolate, chopped 1 cup heavy cream 1 egg (at room temperature) 1/8 teaspoon ground ginger 1/8 teaspoon cinnamon 1/8 teaspoon cayenne pepper (or to taste) Pinch of salt For the cinnamon whipped cream: 1 1/2 cups heavy cream 1/4 cup sugar 1 teaspoon cinnamon Pinch of chili flakes Procedures 1 To prepare crust grind gingersnaps in a food processor until fine (alternatively, you can put them in a bag and use a rolling pin, hammer, or other blunt object to pulverize them). Grease a 9-inch pie pan, pour in crumbs, mix in spices, then add melted butter in stages, mixing after each addition until the crumbs are the texture of wet sand. You may have some butter left over, depending on the kind of gingersnaps. 2 Firmly press the crumb mixture into the sides of the pan, and along the bottom, forming an even layer. Chill for at least 30 minutes, to prevent the crust from crumbling when cut. 3 While the crust chills, prepare the chocolate filling. Preheat oven to 350°F. Put chocolate in a large glass bowl. In a saucepan, heat the heavy cream until it just comes to the boil. Pour over chocolate, and let stand for 1 minute. Gently whisk the cream and chocolate together until fully combined and glossy. Add egg, whisk to incorporate. Whisk in spices and salt, then pour into chilled pie crust and bake for 25 minutes, or until chocolate filling has puffed up but is still slightly wobbly in the center. Remove from oven and cool completely before topping. 4 To prepare whipped cream, pour cream into a large bowl or a stand mixer, add sugar and cinnamon, and whip until soft peaks form. Pile on top of cooled chocolate filling, and finish with a sprinkling of chili flakes.
The Fiance and the stepson have spoken. They want Prime Rib for Thanksgiving. I think I am the only person on the fucking planet that hates it. Every time I'm in Frisco she drags me to the House of Prime Rib, and they roll out that steel coffin of prime rib and everyone's eyes roll back into their heads,,,, and I just whisper to the waiter that I'll be drinking my dinner. I'm not kidding when I say this, I've been there a dozen times and have never eaten there. So any tips for making Prime Rib? The only one I've received was make sure to cover it in Rock Salt so that it cooks more evenly.
Make a paste of minced garlic, parsley, oregano, salt and pepper and cover the entire roast then wrap in cheesecloth and roast as you normally would. If you have a smoker, even better.
Apparently I'm picking up a Finnish foreign exchange student that my mother invited through some program at the university. She sounded like this on the phone, will update.
If she looks like that, make sure you show her the traditional Thanksgiving motorboat greeting and explain how "we always do this."
All this talk of fat Finnish women in the Recipe Thread makes me think PewPew is having a Cormac McCarthy Thanksgiving.
Finns have a tendency to be, well square. Not in the conservative way, but their bodies just have a squareness to them, like they were designed by IKEA.
And just like IKEA you can get lost in the larger ones for hours at a time. (no one seen pewpew for a while huh?)