Finally ... Closure On Thanksgiving Dinner

Mais ... almost a week after Thanksgiving, and I finally got around to eating my cranberries ~ right out of the can. With a plastic spoon. Next year I'll plan better....

Mac & 5-Cheese Casserole

Aged white Herkimer cheddar, Tillamook med cheddar, pepper jack, cottage cheese & asiago

Not a blue box in sight....

Malcolm Holcombe "Down In the Woods"

Truckstop B&G

One of my alltime favorite comfort foods ~ biscuits & sausage gravy

Sunday Breakfast On Da Bayou

Hot out the oven ~ scratch cheese biscuits

2OM ~ PSAU ~ 1B&G

Nary a piece of fruit in sight...

The first course

Prime Rib ~ Blackened

Blackened prime rib with horseradish sauce & a side of cheesy rice/green chile verde casserole

The casserole, hot out the oven

Tillamook

The Prime Rib Marathon Continues

BBQ Prime Rib Chunks

Hot out the oven ~ prime rib chunks, seasoned and tossed with a lil' bbq sauce ... then run thru a screamin' hot 450* oven for about 6-8 minutes to get a lil' burn on the edges

Leftover prime rib, gettin' the kc masterpiece bbq treatment

WKRP Turkey Drop in 30 Seconds

Blackened Prime Rib

Swimmin' in a pool of natural pan lager au jus, and some horseradish sauce fer dunkin'

Prime Rib Lager Slather

OK, here are the players for that slather I made to rub on a prime rib roast, prior to seasoning it. I don't drink anymore, and a buddy left a couple bottles of Sam Adams Boston Lager in my fridge, so I figured I'd get rid of them by cooking with them. I boiled the first bottle of lager down to about 2 oz of thick lager syrup, then added equal amount of Cajun Power Worchestershire, a snort of morel oil and cracked black. Used half of it for a slather to hold the seasonings on the roast ... and used the other half of it to baste the roast a couple times during roasting. Additionally, I used the second bottle of Sam Adams in the bottom of the roasting pan (rib roast on a rack over the lager) and that also reduced down by about half during the roasting ... but it also kept all the pan drippings from evaporating ... resulting in a killer *lager au jus*

Thanksgiving Prime Rib Marathon

Slather for the rib roast, made with a reduction of Sam Adams Boston Lager, Cajun Power Worchestershire, Morel Oil and cracked black

Rib roast slathered and rubbed with my house blend steak seasoning

Roasted, tented, rested & sliced

Roasted on a rack over another bottle of boston lager, then made a natural au jus with the pan juices ... a lager au jus

Plated up with a lil' horseradish sauce & anna potatoes

Pork Chops ~ 2 Ways

Both techniques employ pan frying then oven finishing ~ thick cut boneless pork loin chops. This one was baked on a bed of onions, then topped with the caramelized onions

No onions this time ~ used the pan drippins to make a cream gravy ~ cheesy mashed taters

Fried Boloney Wrap w/ Comeback Sauce

Redneck dining on the downlow...

Fried boloney & crackers ...

Sunday Breakfast On Da Bayou

Fluffy 3-egg cheese & rice omelette, topped with pork/green chile verde ~ warm buttered flour tortilla fer plate swabbin'

Pork & Green Chile Stew

Over rice & topped wit a lil' sour cream

Roasted all the veggies: hatch chiles, onions, tomatillos, tomatoes, garlic ... also added white kidney beans and golden hominy

Some of the roasted vegs

Old School Baked Pork Chops

Baked tender on a bed of sweet onions

Breaded & pan fried, then into oven to bake tender

Love me a good baked pork chop ... side-ups fresh broccoli, baked potato & garlic toast

I Like Cookies

Peanut butter/oatmeal/chocolate chip/chopped peanuts cookies

Hot out the oven

Big ones, too...

Rev. Gary Davis - Lord, I Feel Just Like Going On

Blackened Pork Tenderloin W/Buffalo Shrimp

Ramped up on a jambalaya pilaff

Side with green beans

Blackened pork tenderloin, 145* internal then rested & sliced

Blackened pork tender ~ ready to go under the knife...

Bonnie Raitt - Devil Got My Woman

Chicken & Corn Chowder

Thick & creamy ~ good vittles on a cold November day

Chicken picked from a roasted chicken, corn, taters, onions, celery, chix stock & whole milk, herbage, etc ... finished with a lil' sour cream & parmesan cheese