My brother, my niece and their families gave me a package of Cabela’s Open Season Spice Blends for Christmas. Continue reading Cabela’s Open Season Jamaican Island Rum Seasoning
I have posted about Peppered Salmon before and I posted in detail how to prepare at Smoking Meat Forums. Continue reading A Change From Turkey, Peppered Salmon
You’ve cooked the turkey. Now what do you do with all the scrap trimmings and that scraggly carcass? If you like good food, you make soup. Continue reading Cajun Turkey Soup, Don’t Let That Carcass Go to Waste
This is the final post on the turkey dinner. It is how I cook the turkey and make the gravy. Continue reading Turkey, the Star of the Show
This is my variation of the bread stuffing my mother used to make. The major difference is she stuffed it into the turkey and did any left over in a casserole on the side. I don’t stuff the large cavity in the turkey as I find it cooks better and there is less chance of contamination of the stuffing with salmonella. Instead, I cook it on its own in the oven. Continue reading Bread Stuffing
We found this recipe in Canadian Living Magazine. It makes a great mashed potato. However, the main reason it became a tradition in our holiday dinners was because it could be made the day before. It is so nice to just put a pre-made casserole in the oven while the hustle and bustle of making a turkey dinner ensues. Continue reading Mashed Potato Casserole, a Tradition to Make Things Easier
If you have time to cook regularly, you just have good food around. This morning for breakfast I took two slices of home made back bacon (Americans call it Canadian bacon) and threw them in a frying pan. As they are precooked, they only take a minute. While they were heating, I toasted a home made sourdough English muffin, a cheese slice and I had a breakfast sandwich that would make any fast food joint jealous. Continue reading Breakfast Sandwich, Home Cooked Fast Food
I made pie pastry under a previous post, Tenderflake® Lard Pastry. I let the pastry sit in the fridge overnight and it is time to make the tarts. Continue reading Mincemeat Tarts, A Christmas Tradition
It is the weekend before Christmas and She Who Must Be Obeyed wanted glazed back ribs I normally do a maple glaze but I was out of maple syrup. Going into town on the weekend before Christmas is scarier than a mother in law so it was time to improvise. I like an
occasional enhanced soda pop this time of year so I decided to make Rum and Coke Ribs. Continue reading Rum and Coke Ribs, A Christmas Season Experiment
I grow garlic and I use the fresh garlic until just before Christmas. Much longer and it starts to sprout and go soft. The garlic I have left is broken into cloves, peeled and frozen on a cookie sheet. This year, it is -8 outside so I froze it outside. I then put it in a container in the freezer to use in dishes for the rest of the winter.
Waste not want not! Dang, I’m sounding like my father.
The Old Fat Guy