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Thanksgiving 2009 Recap


I hope everyone had a wonderful Thanksgiving. This year Mike and I were given the task to make a turkey, green beans, cranberry sauce and gravy.

After much deliberation and many hours looking through foodie magazines we decided to go with the following recipes:

  • Sage Butter-Roasted Turkey with Cider Gravy (Bon App√©tit, November 2009)
  • Bacon Braised Green Beans by Emeril Lagasse (Food Network magazine, November 2009)
  • Cranberry, Pomegranate, and Meyer Lemon Relish (Bon App√©tit, November 2008)

Mike and I have yet to master the art of cooking a turkey. It gives us problems every year. It just never seems to cook all the way through. Even with all the trouble the breast meat was nice and the gravy was fantastic but next year I want ham! The cranberries were tart and lovely but the green beans were the star of the meal. I lost track of all the compliments I received. These were super simple to prepare and I have a feeling I will be asked to make these again next year!

Recipe link – beans
Recipe link – turkey & gravy
Recipe link – cranberries

Tip: if you try the turkey recipe make sure you remove most of the salt rub before cooking the bird. Also, clean out the bottom of the pan so your gravy isn’t too salty.

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NOLA Restaurant

nola
You can’t go to New Orleans and not eat at one of Emeril’s many restaurants. We decide to try NOLA located in the French Quarter. It’s a 3 story building so we needed to take an elevator to get to our table on the 2nd floor. Mike thought this was so cool. The cuisine is an updated twist on classic New Orleans fare. For my main course I chose the shrimp and grits and Mike ordered the hickory roasted duck for his. Our dinner arrived within minutes. No joke…in under 8. It kinda felt like a fast food joint it came so fast. I took a bite of my dish and it was delightful. Cheddar grits with smoked bacon and mushrooms topped with plump shrimp in a creole tomato glaze and a butter sauce. It was a salty, sweet slightly spicy masterpiece. Unfortunately, Mike’s meal wasn’t as good. His duck was cooked well and was smokey but the whiskey caramel glaze wasn’t really there which left the meat a bit dry. It was accompanied by cornbread pudding and a green bean/corn salad which were great. It would have been a knock out dish if only it had more sauce. Maybe they left something out in the rush to get it to our table? As soon as we placed our forks down our plates were whisked away and we were handed dessert menus. We didn’t order appetizers because we knew we wanted to have dessert. We went with the banana pudding layer cake and fancy coffee drinks with liqueur. Both were tasty but nothing to write home about. We paid the bill and were in and out within an hour. The evening felt rushed. It was as though they were in some kind of competition to see how many tables they could turn in a single night. In the end there were ups and downs during our NOLA visit so we left with mixed feelings.

shrimp duck

Rating:
Website: http://www.emerils.com/

NOLA Restaurant on Urbanspoon

Seared Scallops with Roasted Garlic Cream

scallopswgarlic
I’m baaaack! Sorry for the sporadic posts… my real job has actually been keeping me very busy ūüė•

Welcome to another episode of Top Scallop (if you watch Top Chef you’ll know what I mean). We have been eating a lot of scallops lately. These were covered in a light garlic sauce. I know it’s hard to see but trust me it’s there. Of course it was good — they were covered in garlic cream and served with buttered rice!

Recipe link

Pan Sauteed Scallops with Fresh Herb Pasta Salad and a Parsley Coulis

parsleyscallops

Back to cooking at home…. after all that Food & Wine…

This dish is meant to be served cool (the pasta) so it would be perfect on a hot night. I actually think it would also be good served warm. The flavor is very floral with the many herbs used. It’s like a mouthful of Spring. This was light and tasty.

Recipe link

Honeydew Melon sorbet

What to do with a huge ripe melon? Make sorbet! Summer is supposed to be over, but the last 2 weeks we had some fiery days down here in the South Bay. Beat the heat with this…

We looked to Emeril for the recipe.

BTW – this melon was from our first shipment of organic produce from Farm Fresh to You.

Heirloom Tomato and Buffalo Mozzarella Pizza

Mike & I woke up to a pizza episode on the Essence of Emeril. Emeril’s Pizza Alla Napoletana was inspirational. We had a basket of cherry tomats to use up so we decided to create our own interpretation of his pizza. We rolled out a Trader Joe’s pre-made dough then rubbed it with a garlic clove. Next, we sprinkled our tomatoes (that had been salted and peppered), fresh buffalo mozzarella, torn purple basil (from our AeroGarden), chopped oregano (from our outdoor garden) and a drizzle of EVOO. Tossed it in the oven and 10 minutes later…

This was the best pizza we have ever made at home and quite possibly the best pizza we have ever had. Goes to show if you use fresh ingredients you can do wonders… The tomatoes were insanely sweet and the hint of garlic in the background was spectacular!

BTW- the tomatoes were from our first shipment of organic produce from Farm Fresh to You.

Tasty Tip: tools to prepare the perfect pizza

Pork Sliders with Corn Salad

When I saw the special June Grilling issue of Gourmet magazine I was inspired to make the pulled pork sandwich gracing the cover. After I read that it takes 10 hours to prepare I decided to make my own version of a pork slider. Here is my creation:

PORK
Mike’s parents have a no-fail recipe for preparing pork tenderloin on the grill. It comes out perfect every time Mike makes it. First you marinate the meat in equal parts of vermouth, oil and soy. You can drop some fresh thyme leaves in if you have it. Marinate for at least an hour then remove, add salt and pepper and toss on the grill for 10 minutes a side. You may have to adjust the time depending on the size of the loin.

COLESLAW
I did use the recipe from the magazine for the coleslaw. I like my slaw a bit sweeter but other than that it turned out well. It actually tasted better the day after I made it.

Assembly: I took a couple slices of the pork and placed them on a soft roll then topped it with the slaw and a dollop of bbq sauce. Delish!

For a side dish I decided on a roasted corn and tomato salad by Emeril Lagasse. I found this recipe¬†while cruising the Food network website. I r-e-a-l-l-y wanted to love this salad. I mean look at it, it’s gorgeous! Unfortunately, the taste didn’t live up to the beauty. It was bla. Maybe it was because I left out the jalapeno peppers. I didn’t want it to be spicy. ūüė≥

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