Tag Archives: #thanksgiving

Be a GOOD Guest and not a FORKING Turkey at Thanksgiving

 

Some people have been raised by wolves and don’t know how to act like normal people at Thanksgiving. Here are just a few things some people need to know.

Be a good guest and if you came down with a bug BE CONSIDERATE to others and politely decline Thanksgiving. DON’t FORKING be a TURKEY and make other people sick!

If you are bringing kids with you don’t be a TURKEY and let the kids walk in like Zombies totally ignoring the host that are generously feeding you and yours Thanksgiving Dinner.

Don’t be a TURKEY and set the alarm on the washer and dryer at the house of your host.

Don’t start screaming something like, “I HATE Profiteroles!” at the table if you see some there. Only a Turkey would be that rude.

YOU are a Forking TURKEY when you bring your host something that you already ate and put back and refilled and re-gifted to your Thanksgiving host that isn’t good. (What kind of person does this?……)

If you make a mess or break something in someone’s home you should let your host know. Only a TURKEY doesn’t say anything.

Only a FORKING TURKEY would stand up and say, “I would rate Your Thanksgiving  Dinner at TWO STARS!”

Don’t act like you are trying to be helpful and offer to clean up and then just throw out the serving ware. Only a Turkey does such a thing.

Be a Good Guest and DON’T BE A FORKING TURKEY on Thanksgiving.

Happy Thanksgiving Everyone! Gobble gobble.

I hope the only turkey at your table is the one you eat!

The Forking Truth

Acorn Squash with Cranberry Sauce and Blue Cheese Recipe

 

Acorn Squash with Cranberry Mango Habanero Sauce and Blue Cheese

Acorn Squash with Cranberry Sauce and Blue Cheese

Here’s a slightly updated way to prepare Acorn Squash. My husband normally hates acorn squash and he actually said that it was very good….The goal was to make it interesting and tasty. Only attempt this recipe if you are able to cut threw hard squash as squash is the most difficult vegetable to cut threw in the kitchen. The hospital room sees many kitchen accidents involving squash injury. You need a little strength and a decent knife that’s sharp.

Ingredients for 8 servings

2 acorn squash – washed well – remove seeds – cut in quarters

4 oz butter- unsalted – room temperature

1/4 cup dark brown sugar

1/4 cup date syrup – McClendon’s Select Organic is preferred

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt or sea salt

non stick spray

4 oz blue cheese – to top with

1 cup cranberry sauce – preferably home made and most preferably Cranberry, Mango, Habanero Sauce from this site www.TheForkingTruth.com (12oz cranberries, 3/4 C sugar, 1.5 C. water, 2 mangos, 1/4 t. cinnamon, 1 habanero, 1 T. lime juice, pinch salt).

8 teaspoons pumpkin seeds – toasted

Directions

Set oven to 350 degrees F.

Spray a baking sheet with non stick spray

In a small bowl combine butter, sugar, syrup and spices.

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Put a tablespoon full in the center of each piece of squash and slather it on the edges of squashes.

Place in oven until fork tender. (About 30 minutes)

To serve top each piece of squash with 1/2 oz crumbled blue cheese, 1 Tablespoon cranberry sauce, 1 teaspoon pumpkin seeds.

Acorn Squash with Cranberry Mango Habanero Sauce and Blue Cheese

Acorn Squash with Cranberry Mango Habanero Sauce and Blue Cheese

Enjoy!

 The Forking Truth

The Forking Truth

 

Duchess Style Stuffed Potatoes Recipe

 

Duchess Style Stuffed Potatoes

Duchess Style Stuffed Potatoes

This kind of potatoes are usually made for a special occasion, holiday or just to impress someone. These are those OMG potatoes………..You have to start out with perfectly baked potatoes. Let them cool. Then slice a quarter- third off the top and carefully scoop them out so you have a shell. With the use of a potato ricer the filling will be fluffy and free of lumps. Egg yolks, butter and heavy cream make these potatoes an indulgence. You can even build it up slightly more by serving these potatoes with either warm parsley or thyme butter and a crack of fresh salt and pepper.

Ingredients for 4 generous servings or 8 diet servings

4 russet style poatoes – medium sized and washed

4 russet style potatoes – small sized and washed

4 Tablespoons canola oil – for cooking all the potatoes

2 teaspoons kosher salt – for cooking the medium potatoes

6 Tablespoons butter – unsalted – room temperature

1/4 cup heavy cream

4 XL egg yolks

1 teaspoon sea salt

1/4 teaspoon white pepper

few grates fresh nutmeg

pinch cayenne

a crack of fresh ground sea salt

a crack or two of fresh ground black pepper – for seasoning potato shell and on top if desired

Directions

Set oven at 350 degrees F

All the potatoes get priced with a fork all over and get a light sprinkle of oil.

The larger or medium sized potatoes get a light sprinkle of kosher salt all over.

All the potatoes go on a baking sheet(s) in the oven for about one hour.

The potatoes should look like this. The skin is thin and slightly winked and is dry to the touch.

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Leave the potatoes cool till enough so you can cut them and then peel the small potatoes and put them in a bowl to collect. Then slice the upper quarter off the tops of the four larger potatoes. Scoop remaining potato from the tops and add it to the bowl with all the other dug out potato.

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Then carefully hollow out the potatoes with a teaspoon leaving about a quarter inch shell like this and add a crack or two of salt and pepper to season the potato shell.

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Now rice all the potato in the bowl.

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When done set to the side.

In a small bowl mix together egg yolks, heavy cream, 1 teaspoon salt, white pepper, nutmeg and cayenne.

Use a fork and mix it in to the potatoes.

Spoon the potato mixture to the top of the potatoes like this.

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Now with a pastry bag with a #6 tip attached fold the bag halfway down and add one quarter of the potato mixture.

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Decorate anyway you like. I just applied pressure and made a circular motion over the potatoes sort of like an imaginary cork screw.

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Put them in a 350 degree F oven for 20 minutes and they looked like this.

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I didn’t add fresh hot parsley or thyme butter but did add a crack of fresh sea salt and pepper.

Duchess Style Stuffed Potatoes

Duchess Style Stuffed Potatoes

Forking Crazy Good Potatoes!

 The Forking Truth

The Forking Truth

Mouth Watering Juicy Moist Delicious Turkey Breast Recipe with the SousVide

 

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If you want the moistest, juiciest best tasting Turkey Breast you must do it in a SousVide Water Oven. The Forking Truth is neither me or my husband has ever tasted better than what I prepared here. It so good that you can freeze leftovers and the leftovers will be just as amazing.

This time I just tossed in an already brined boneless half Turkey Breast into each bag.

The SousVide gets set to 140 degrees F.

1 small block of frozen garlic confit (about 2 oz of roasted garlic with olive oil whipped)

1 thyme  sprig

1 rosemary  sprig

1 sage  sprig

1 small carrot cut in half long ways

1 celery rib – cut in half long ways

1/8 of a sweet onion

fresh ground sea salt – to taste – (the way you’d season something you eat)

fresh ground black pepper – to taste – (the way you’d season something you eat)

Vacum up your bag.

In photo is the other bag I did with same vegetables and cilantro stems and a jalapeño

In photo is the other bag I did with same vegetables and cilantro stems and a jalapeño

Now insert bags into the SousVide

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Put the lid on and about 5 hours latter when you have two packed bags

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You will have the Forking Best Mouth Watering Moist Delicious Turkey Breast Ever!

 The Forking Truth

The Forking Truth

Cranberry Mango Habanero Sauce Recipe

 

Cranberry Mango Habanero Sauce

Cranberry Mango Habanero Sauce

This sauce is fruity and spicy but not too sweet or too spicy. Something different that you don’t come by unless you prepare it yourself.

Ingredients for about 10 servings

12 oz fresh cranberries – soaked and rinsed a few times

3/4 cup sugar

1 1/2 cup water

2 medium mangos – remove skin and pit and cut in small chunks

1 habanero – (you should wear gloves) – chop fine

1 Tablespoon fresh squeezed lime juice

pinch cinnamon

pinch kosher salt or sea salt

Directions

Put the water and sugar in the sauce pot on medium high heat and bring to boil. When the sugar is dissolved you can add the rest of the ingredients. Bring to boil and reduce to simmer. You might want to loosely cover the pot with foil because the berries will pop a little and get on your stove. Let it go about a half hour.

Cranberry Mango Habanero Sauce

Cranberry Mango Habanero Sauce

Delicious!

 The Forking Truth

The Forking Truth

 

 

Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings Recipe

 

Forking Easy Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings

Forking Easy Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings

To me the Wing on a Turkey is the most delicious when you season it just so and it has a crispy tasty exterior and a moist flavorful juicy interior. Sorry my photo doesn’t do the wings justice. It was so crispy with hard loud crunches and so juicy it was messy to eat. This is an easy way to make the Forking Best Turkey Wings ever!

Ingredients for 2 servings

2 turkey wings from a medium sized brined turkey

1/4 cup extra virgin olive oil

Hungarian sweet paprika to taste – just a few light shakes all over wings

4 pinches granulated garlic – lightly on both sides of wings

fresh ground sea salt to taste – just a sprinkle all over wings

fresh ground black pepper to taste – just a sprinkle all over wings

Directions

Preheat your oven to 425 degree F.

Put turkey wings in a plastic bag with the olive oil and massage the olive oil all into the wings.

Place the wings on a baking sheet and sprinkle on all the spices. Note the wings are set on the sheet in a way that very little surface of the wing actually touches the baking sheet. (I spread the wings out a little after I took photo)

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Put the wings in the oven on the middle rack.

They will be done in 50-60 minutes.  You should use a Thermometer and the temp should read close to 180 degrees F. Be careful eating them because they stay hot a much longer time than you think. I got the wings done a half hour before I wanted them so they got to rest for 20 minutes. I popped them in a 350 degree F oven for only 10 minutes with some vegetables I was preparing. The wings were very hot but when I got to them they were FORKING AWESOME!

These Turkey Wings are so flavorful with a shattering crisp skin and a messy juicy inside.

Forking Easy Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings

Forking Easy Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings

Too bad a whole turkey only comes with two wings. These wings really were FORKING GOOD!

 The Forking Truth

The Forking Truth

 

Chanterelle Mushroom Stuffing Recipe

 

Chanterelle Mushroom Bread Stuffing

Chanterelle Mushroom Stuffing

The Chanterelle Mushroom is considered to be a prized mushroom on any menu. It has a unique fruity, peppery, mild flavor and a low water content. It also is somewhat eye catching with it’s funnel shape and yellow almost orange color. The Chanterelle Mushrooms can be very expensive and most people do buy them dried. My local AJ’s Fine Foods Supermarket sells Chanterelles at $50.00 a pound most times of the year. I usually come across Chanterelles at $30.00 a pound from Whole Foods Supermarket. This time of year for only a few weeks my local Costco sells Chanterelles at only $10.00 a pound so I purchased some. The Chanterelles don’t stay fresh for too many days so they get washed (yes I do wash mushrooms…I try not to eat dirt) and cooked within two days. The Chanterelles in this recipe are precooked and were started with non-stick canola spray. Water was released and discarded and then the mushrooms were finished in a small amount of butter.

Ingredients for about Twelve Servings

4 oz unsalted butter – room temperature

1/2 cup celery – chopped – small

1/2 cup sweet onion – chopped small

1 teaspoon kosher salt or sea salt

1 1/2 teaspoon black pepper

2 garlic cloves – grounded

14 oz dried bread – I used mostly ciabatta and some all natural white crusty rolls – Cut into irregular cubes – (I let them sit in off oven for about a week to get stale)

1 cup chanterelles – cleaned, sliced and cooked

2 XL eggs – beaten

3 Tablespoons heavy cream

8 sprigs fresh thyme – remove leaves from stem

1 sprig fresh sage – just the leaves – chopped

1 small sprig fresh rosemary – just the leaves – chopped

2 cups mushroom stock

1 cup water (or another cup of stock if you think you need more flavor)

non – stick spray – canola or vegetable

Directions

Set your oven for 350 degrees F and spray your pan with non – stick spray.

In a small/medium sized fry pan on medium high heat add butter, celery, onions, salt and pepper. Loosely cover the pan with foil after about five minutes turn down the heat to just under medium and add the mushrooms garlic and cook a few minutes more. The celery and onions should be soft and take off heat and set to the side.

In a large bowl mix up remaining ingredients expect for the bread cubes. Now add the fry pan ingredients and mix well.

Add the bread cubes and mix. Let mixture sit for about 15 minutes. Mix and pour mixture into the pan.

Cover the pan with aluminum foil and put in you 350 degree F preheated oven for one hour. After one hour remove the foil and pop the pan back in the over for 15 minutes to get a slight crust.

Chanterelle Bread Stuffing

Chanterelle Bread Stuffing

Chanterelle Mushroom Bread Stuffing

Chanterelle Mushroom Bread Stuffing

It’s light, a little buttery, a little crusty and a little custardy with good flavors. I think just about everyone will enjoy this one.

 The Forking Truth

The Forking Truth

 

 

 

 

Thanksgiving 2015 Got Forking Stuffed

Thanksgiving 2015

Thanksgiving 2015

Not many people can say they cooked a forking 500 turkey dinners all by themselves. But that was a long time ago. I think I worked harder on serving just 10 people than the 500 I did once. This year I cooked for only 10 people but made enough food for maybe 20. I prepared over 20 items. My husband prepared the mashed potatoes.  I know I didn’t have to prepare so many different dishes but I wanted too. To me Thanksgiving is an abundance of turkey, stuffing and potatoes that you share with who ever you forking can so you should offer all you can of those items and then some. Here’s what I forking served this year.

Fennel Fava Radish and Walnut Salad in Lemon Dijon Dressing

Fennel Fava Radish and Walnut Salad in Lemon Dijon Dressing

Thanksgiving Style Individual Turkey Meatloaf

Thanksgiving Style Individual Turkey Meatloaves

I prepared turkey four forking ways!

Sous Vide Turkey Breast with Oven Crisp Turkey Skin

Comments I got were..”.How did you cook this?” …..”This turkey is forking moist”……

Oven Fried Crisp Turkey Wings (425 degrees F for about one hour) (just drizzle them with evoo s&p garlic and paprika)

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Oven Roasted Turkey Legs

Herbed Turkey Gravy

Herbed Turkey Gravy

Traditional Stuffing and Rosemary Herb Stuffing

Traditional Stuffing and Rosemary Herb Stuffing

Leek Pudding

Leek Pudding

Cornbread Stuffing

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Mashed Potatoes

Potato Casserole

Potato Casserole

Mashed Sweet Potatoes with Pecans, Dates and some Brown Sugar

Mashed Sweet Potatoes with Pecans, Dates and some Brown Sugar

Sweet Potatoes with Cherry peppers, Figs, Green Onions and Balsamic Drizzle

Sweet Potatoes with Cherry peppers, Figs, Green Onions and Balsamic Drizzle

Some people really enjoyed the non-traditional Sweet Potatoes with Figs, Green Onions, Chiles and Balsamic Drizzle (add s&p drizzle evoo roast potatoes at 425 degrees F for about 20 minutes vegetables for about 15 min)

Italian Style Beans

Italian Style Beans

Macaroni and Cheese

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Cranberry Sauce with Hibiscus

Cranberry Sauce with Hibiscus

Rainbow Carrots

Vegetable Essence Spinach with onion

Sweet Corn off the Cob

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Soaked Semolina Limequat Cakes with Sumac Citrus Mascarpone

Bouchons (Bouchon Bakery Recipe – very chocolate very moist individual cakes)

A few Chocolate Pots de Creme

Cinnamon Brown Sugared Chestnuts in Crispy Wontons (served with honey)

Cinnamon Brown Sugared Chestnuts in Crispy Wontons (served with honey)

Cinnamon Brown Sugared Chestnuts in Crispy Won Tons served with honey

Cinnamon Crumb Bars with Apple

Lots of wine

Guest brought the pumpkin pie

Hope you also had Thanksgiving Dinner too and got Forking stuffed too!

This was Forking Good and that's The Forking Truth

This was Forking Great and that’s The Forking Truth

 

Thanksgiving Style Individual Turkey Meatloaves Recipe

Thanksgiving Style Individual Turkey Meatloaf

Thanksgiving Style Individual Turkey Meatloaf

It can be Thanksgiving any day when you prepare these Thanksgiving Seasoned Individual meatloaves. This turkey meatloaf taste just like really good stuffing. It will remind anyone of Thanksgiving. It’s easy to prepare and is perfectly seasoned and comes out moist if you don’t change the forking recipe. It’s almost likeThanksgiving in a few forkfuls.

Ingredients to make 19 individual small meatloaves

2 lbs. ground lean turkey

1 carrot shredded

9 oz. sour dough bread – cut up in very small cubes

2 XL eggs – beaten

1 12.3 oz. package silken firm tofu (the kind that’s 3 oz. for 50 calories) – blended

1 celery rib – chopped fine

2 garlic cloves – mashed fine

1/2 sweet large white onion – grated

1 Tablespoon Turkey base (instead of salt- I used organic Better Than Bullion brand)

3/4 teaspoon ground black pepper

1 fresh sprig rosemary

1 Tablespoon fresh sage – chopped fine

1 sprig fresh thyme – chopped fine

1/4 teaspoon crushed red pepper

1/4 cup water

nonstick cooking spray

1/2 teaspoon sweet paprika to finish

Directions set your oven to 350 degrees.

in a large bowl mix all your ingredients except for the paprika.

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Spray your baking sheet(s) with nonstick cooking spray. Use a serving spoon with a Tablespoon to dish out your loaves because the mixture is very soft and the serving spoon size will make the loaves the right size.

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In my oven they took 20 minutes to cook though. The loaves do come out pale. Sprinkle lightly with sweet paprika and fine fresh chopped parsley. Serve with turkey gravy if desired.

Thanksgiving Style Individual Turkey Meatloaf

Thanksgiving Style Individual Turkey Meatloaf

They are delicious would also make a super forking great meat stuffing. They come out very moist and flavorful!

This is great and that's The Forking Truth

This is great and that’s The Forking Truth

 

 

 

Cranberry Sauce with Hibiscus Recipe

Cranberry Sauce with Hibiscus

Cranberry Sauce with Hibiscus

Last year I made cranberry sauce with a little hibiscus syrup and added to it and it was well received by a very discriminating crowd. So I made a very similar cranberry sauce but with whole hibiscus flowers and juice of one lime and a small of amount of spices to balance things out. This sauce is not very sweet but is flavored nicely and is still traditional tasting because you don’t mess with Thanksgiving too much.  I think hibiscus goes very well with cranberry. It adds something so slight but the flavor is more full.

Ingredients that makes around 7 cups about 25 servings (leftovers can be frozen)

2 pounds cranberries (washed)

2 1/2 cups sugar

3 cups water

1 lime (fresh squeezed) you only need the juice

1 cup dried whole hibiscus flowers

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

pinch nora pepper (it’s a fine chopped medium heat fruity pepper similar to Aleppo but from Spain) I would substitute Aleppo pepper because it’s likely you won’t find nora pepper. I just nora pepper was more perfect with these ingredients.

Directions

In your sauce pan on medium/high heat add everything except the cranberries and bring to boil. Then add the cranberries. Bring to boil and reduce to simmer and let it go stirring occasionally for around a half hour or until the berries have all broken up.

Cranberry Sauce with Hibiscus

Cranberry Sauce with Hibiscus

This is Forking Good and that's The Forking Truth

This is Forking Good and that’s The Forking Truth