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
It has been so cold around here that a polar bear would head south for warmer weather. However, it actually got a little above freezing today so, it is time to barbecue! There was a small frying chicken on sale so I made Barbecue Rosemary Chicken. This is an easy barbecue recipe with few ingredients and gives a great result. Continue reading Barbecue Rosemary Chicken, Time for a Winter Barbecue
We all have those super easy never fail recipes that we can rely on. When we had enchiladas last night I made Southwest Rice. This is an easy dish that tastes like you slaved over it. It is fine for a quick weeknight dinner or company. Continue reading Southwest Rice, Easy and Delicious
As per the previous post, my missus made two of my favourite dishes. The second was marinated coleslaw. I normally don’t care for the creamy coleslaws but this is a deli style coleslaw made with a sweetened vinegar marinade. Continue reading Kittencal’s Marinated Coleslaw
I suspect you have several dishes that you make over and over again. This is one of them. It is comfort food similar to a lasagna but with different seasonings and using macaroni. I would have no problem serving this to company. Continue reading Pistatsio, One of My Favourites
I tried my first sourdough project with my new starter, Sourdough Sam. It was a success in that the muffins were incredible. They had a great taste and texture but I did coward out and used a touch of yeast and will do some things differently next time. Continue reading Sourdough English Muffins, Sourdough Sam’s First Bake
This is a special occasion dinner for She Who Must Be Obeyed and me. It is like smoked salmon but sweet and peppery. I knock most of the peppercorns off before eating. They give a nice flavour to the salmon but that much pepper is hard on a fat old guy’s constitution.
The missus leaves them on but she is tougher than me.
I have posted how I prepared the dish in my smoker at Smoking Meat Forums. The link is:
You can also make it in your barbecue by cooking it over indirect heat with wood chips in a smoker box or soaked and sprinkled over the coals or burners. If you use a barbecue, it will take a lot less time and won’t be as smoky.
You can also make it in the oven by matching the temperatures I used in the smoker. It will still have a nice flavour from the brine, honey and peppers but the lovely smokiness will be missing.
The Old Fat Guy
I have done some work with sourdough breads before but I wasn’t retired at the time. Sourdough requires some extra planning and care so I didn’t really have time before. Now that I have retired I decided to give it a try again. Continue reading Meet Sourdough Sam