Fired checkins

Spicy Ginger Stuffing

Sounds good. Maybe for the goose at Christmas

Sage and sausage stuffing

I think we have a winner

serves 10 to 14, active time 45 minutes, total time 2 1/2 hours

• 2 1/2 pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
• 8 tablespoons (1 stick) butter
• 1 1/2 pounds sage sausage, removed from casing
• 1 large onion, finely chopped (about 2 cups)
• 4 large stalks celery, finely chopped (about 2 cups)
• 2 cloves garlic, minced or grated on microplane
• 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
• 32 ounces (4 cups) low-sodium chicken or turkey broth, preferably homemade
• 3 whole eggs
• 1/2 cup minced parsley leaves
• Kosher salt and freshly ground black pepper

PROCEDURES

1. 1

   Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F

2. 2

   In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

3. 3

   Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

4. 4

   Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top.

Duck carnitas recipe

Oh fuck me.

Duck Carnitas

Carnitas de Pato

Makes 3 generous cups of coarsely shredded carnitas

Recipe from Season 7 of Mexico - One Plate at a Time

INGREDIENTS

6 large duck legs (you need 2 1/2 to 3 pounds total)
4 teaspoons salt
2 teaspoons dried oregano, preferably Mexican
2 tablespoons fresh lime juice
6 cups fresh, rich-tasting pork lard
8 garlic cloves, peeled and halved
Crunchy Tomatillo-Avocado Salsa

DIRECTIONS

1. Marinate the duck. Lay the duck legs in a 13 x 9-inch non-aluminum baking dish. Sprinkle with half the salt and oregano, then drizzle with half the lime juice. Flip them over and sprinkle with the remaining salt and oregano; drizzle with the remaining lime. Cover and refrigerate for 24 hours, turning a couple of times.

2. Cook the duck. Heat the oven to 300 degrees. In a large (4-quart) saucepan, melt the lard. Remove the duck from the baking dish and pat dry on paper towels. Rinse and dry the baking dish. Fit in the duck legs. Pour the lard over the duck, making sure the legs are completely submerged. Scatter the garlic cloves over the duck legs and nestle them into the lard. Slide into the oven (you may want to do this on a rimmed baking sheet to avoid spills), and bake for about 2 hours until the duck is very tender. Cool to lukewarm.

3. Serve the duck carnitas. Remove the duck from the lard. Pull off the skin and set aside. Pull the meat from the bone into large pieces. Discard the bones. Spoon 2 tablespoons of the lard into a very large (12-inch) skillet (preferably nonstick) and set over medium-high. When hot, lay in the skin and cook, turning frequently, until very crisp, about 5 minutes. Remove to a drain on paper towels. Add the meat and cook, turning regularly, until browned and crisping in spots, about 7 or 8 minutes Scoop into a serving platter. Coarsely crumble the duck skin over the top and serve with the Tomatillo-Avocado Salsaand warm tortillas.

Sweet potatoes with Thai red curry paste

November 11, 2009
RECIPE
Fiery Sweet Potatoes

Time: About 2 hours

5 pounds sweet potatoes

1 cup coconut milk

1 tablespoon Thai red curry paste

1/2 cup dark brown sugar

4 tablespoons unsalted butter

1 teaspoon salt.


1. Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash.

2. In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.

3. At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching.

Yield: 10 to 12 servings.

Source

Brussels sprouts

For Thanksgiving

Baked Greek shrimp

Gonna eat this.

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 14.5oz can diced tomatoes
• 1 tbsp olive oil
• 2 garlic cloves
• ½ tsp oregano
• 1/4th tsp salt
• pinch of red pepper flakes
• 3/4 cup crumbled feta cheese

Directions

1. Preheat oven to 375.
2. Heat the oil over medium heat in a large skillet and add the garlic. Saute for about one minute until fragrant then add the can of tomatoes and the spices. Simmer for another three minutes.
3. Place raw shrimp in an oven-proof dish and pour sauce on top. Crumble feta over the sauce and bake for 15-20 minutes until shrimp are done.
4. Serve with pasta or, my favorite, chewy sourdough bread.

roasted brussels sprouts and shallots with balsamic vinegar

For Thanksgiving

Jamaican pumpkin soup

Yum. Christmas?

Pueblo corn pie

Meatless recipe - sounds awesome

Pear cranberry and ginger-snap crumble

Maybe Christmas dessert recipe

Apple tart

Good dessert recipe

Minestrone

Good recipe

Haunted Air

A book I wanna get.