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Weekend Cook and Tell: Thanksgiving Pregame

Forgot to write. Will prep as many of the ingredients the day before in order to cook as much as humanly possible on Thanksgiving morning. The plan is to have the cheese dip, olive medley, and desserts fully made on Wednesday. As well as season the turkey and clean the shrimp and make the cocktail sauce. Then have all of the possible ingredients ready to go for Thursday morning. With hoping that all we have to do is have the already portioned ingredients ready to cook in each recipe.
I'm sure there will be some cold adult beverages for me and my wife to partake in as we get all of this ready.

10956bbq at 4:28PM on 11/21/11

Weekend Cook and Tell: Thanksgiving Pregame

Love making all of the food for Thanksgiving. Always have way too much, but it's so much fun. Dinner for 4 adults and two young picky children. Desert for 30 adults, bunch of teenagers, and two young picky children.

Apps:
Grilled Shrimp Cocktail
Warm Olive Medley with Fresh Mozzarella
*New* Garlic Thyme Cheese spread
Assorted meats and cheeses

Dinner:
Maple Butter Smoked Turkey Breast
Andouille Corn bread stuffing
Corn Souffle
Patatas Bravas
Broccoli
Green bean casserole
and something I can't recall

Desserts:
Pumpkin Pie
Cinnamon Bread
Brownies with caramel
Assorted pies and cakes brought by guests

10956bbq at 3:42PM on 11/21/11

From Slice

The Pizza Lab: How To Make New England Greek-style Pizza At Home

I'm an American-Greek and never heard of Greek Pizza before. Even when I went to a private Greek American elementary school in the Bronx they didn't serve this in the lunch room. They always ordered in from an "Italian" pizzeria.

10956bbq at 10:55AM on 08/19/11

From Behind the Bar: In Defense of the Free Pour

Being a customer at a bar and not a bartender, I know I feel better when the bartender is free pouring. Even though I know I'm probably getting the same amount of booze no matter how the drink is made. In my mind, I feel like maybe, just maybe I'm getting more from a free pour than a jigger.

10956bbq at 8:35PM on 07/06/11

Serious Entertaining: July 4th Cookout

Who cares if the post is called bbq or grilling? The real question is, when did sparklers get outlawed in NY?

10956bbq at 9:39PM on 06/30/11

Pusser's Rum Discovers the Cost of Trademarking Drink Recipes

I'm going to still drink my Pusser's. My favorite rum.

10956bbq at 5:04PM on 06/17/11

How to Grill Skirt Steak

I love skirt steak, but I find it funny that it has become such popular steak lately. A few years back it was a great cheap alternative to flank, and now flank seems to be cheaper than skirt.

10956bbq at 3:50PM on 06/17/11

From Sweets

Cookie Monster: Kourabiedes

I know us American Greeks stick together, but crazy how the traditions have stayed the same. My wife's family comes over whenever Greek Easter and Catholic(?) Easter is on different dates. They love the breaking of the eggs and of course the twice a year kourabiedes to go along with the twice a year tiropita.

10956bbq at 9:22PM on 06/02/11

Stocking Your Home Bar: More Rum Advice from the Experts

@franco Pusser's is my favorite. Surprised none of the "experts" mentioned it. I use it for all my rum drinks. Don't think you can go wrong using it in anything.

10956bbq at 8:49PM on 06/02/11

Drinking the Bottom Shelf: Non-Alcoholic Beer

St Paulie Girl NA is my favorite. Was on some strong antibiotics a few summers back, a friend of mine who can't drink anymore said it was his favorite. It became mine for that summer as well. Actually tasted like real beer, not a near-beer.

10956bbq at 3:17PM on 03/22/11

Meet & Eat: Carrie Vasios, Serious Eats Intern

Always good to see someone with Greek heritage do well. Congrats. Also if you have a BB, urban spoon has the same app as the one for the iPhone.

10956bbq at 11:41AM on 02/16/11

http://www.usatoday.com/news/nation/2010-02-28-chicken-wings_N.htm

Taste Test: Buffalo Wing Sauce

@Mad Cow, @randyzip
This article is from last year, but it probably still holds true

10956bbq at 4:08PM on 02/03/11

Taste Test: Buffalo Wing Sauce

I guess I'm the only one who like Texas Pete. I used to make a homemade sauce that kicked butt. But everytime I would change one thing or another, it started driving me crazy.

10956bbq at 4:06PM on 02/03/11

The Food Lab: How to Fry a Turkey (and Is the Whole Thing a Sham?)

JacobEstes, But injections are an essential part of the process in making the turkey when you deep fry it. Just like brining is when oven roasting a turkey.

10956bbq at 4:31PM on 11/01/10

We Need Tasters!

I put a "0" in for the second address line

10956bbq at 5:50PM on 10/19/10

From Recipes

Dinner Tonight: Fried Squid with Marinara Sauce

I know I am late to the party, but my favorite way to make fried squid is to put breadcrumb coating on it. Like you were frying up a chicken cutlet. Because of the heavier coating, I usually fry them for 2 1/2 to 3 minutes. They never need sauce, just some fresh lemon juice.

10956bbq at 5:54PM on 10/08/10

Poll: Do You Ask Before Eating Off Your Friend's Plate?

I would never eat off someone else's plate. My wife knows to never ask or take anything from my plate. If you want to try it, you should have ordered it is my mantra. Don't be upset with me if I don't want you touching my food, that's just the way it is.

10956bbq at 11:32AM on 06/09/10

Poll: Do You Call Them Jimmies or Sprinkles?

Sprinkles all the way. Never heard of Jimmies. For the record, it is neither a hoagie, a sub or a grinder, it's a Hero

10956bbq at 2:40PM on 05/26/10

Weekend Cook and Tell: Thanksgiving Pregame

Also grabbing a bunch of bags of ice on Thursday morning. You can never have enough ice.

10956bbq at 11:48AM on 11/19/09

Weekend Cook and Tell: Thanksgiving Pregame

From now through Wednesday, doing everything we can to eat and clear out everything from the fridge.
Making the rub for the turkey sometime over the weekend, along with setting the table as well.
Going to go food shopping for what i can (beverages, chips, ingredients for apps, etc.) on Sunday night around 8p.
Having other members of my family grab the turkey early Wednesday morning. Brining the turkey when I get home from work.
Getting other perishables from the store before breakfast Thursday morning.
Then grabbing a drink right around kickoff of the early game and hope it all comes together.

10956bbq at 11:11AM on 11/19/09

Do you go simple or complicated for your tailgate?

depends on the weather. the nicer the weather, the more complicated it gets. Middle of October in the Meadowlands parking lot, steak, shrimp, slab bacon, and some sides. Middle of December 2 pre-seasoned rib eyes and a side or two.

10956bbq at 2:08PM on 09/03/09

Do You Have a Favorite Cheapish Olive Oil?

Stew Leonard's now puts out 3 nice Olive Oils, that i belive got for $7. Prefer the Mediterranean version the best. But the Spanish one is bad either.

10956bbq at 1:24PM on 09/02/09