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Thanksgiving Leftovers: Part Trois (and fin)
You may be getting tired of turkey by now, but this old-school Creole dish will be a great send-off for the last of your big bird. The “piquante” in Turkey Sauce Piquante loosely translate to “pricking.” It means that the sauce should prick the palate, not burn it like a blowtorch. This dish is about…
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Thanksgiving Leftovers: Part Deux
Last post I talked about what I did with all my excess pork from cooking greens. That might not be a pertinent subject for everyone so today I’ll pass along a couple of things to do with the hacked-on hull of the giant holiday bird. No doubt you’ve got a picked-over turkey carcass somewhere…
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Thanksgiving Leftovers: Part Un
When I did my Thanksgiving dinner shopping at our local Belhaven McDade’s Market, I noticed that the tri-fecta cuts of porky goodness were on sale. Neck bones, trotters (pig feet for the uninformed) and pig tails were all neatly on display with the big, red “Pick-5/$20” sticker. I couldn’t resist. Usually I grab one…
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Dry-brined Turkey, marriage, and the art of compromise
I came home from the grocery store on Tuesday and asked Kitty, “What about grilling a turkey this year? I could spatchcock it and cook it on charcoal.” “Do you really want to try a recipe for the first time when we’ve got a bunch of people coming over for Thanksgiving? You make such a…
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Everyone Used to Hate Beets
I remember a time in the not-too-distant past when I didn’t like beets either. They were watery and tasted a whole lot like the can that they came in. I don’t remember seeing fresh beets in the produce section of the “Little Jitney” grocery store in Vicksburg, Mississippi. There was plenty of iceberg lettuce and…
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