Hope you all enjoyed your Thanksgiving Dinners.
We do fine dining for Thanksgiving, a running tradition for well over 30 years, even before I had kids. Last 10 years Harry Carray's. You order your meat on main dish and then there is a Side ROOM!!! Choice of 18.
The wine is a very nice dry Riesling.
So there is roasted to perfection Brussel Sprouts, mixed fresh veggies of sweet pepper, onion and Zucchini, Parmesan mashed potatoes, bread stuffing and a lightly creamed fresh corn. The carrots had to flow over to the meat plate 'cause there wasn't any more room on the side plate. There was also an orange/cranberry sauce and a gravy urn.
And the star of the show a 18oz dry aged ribeye. Overflow, side of carrots and parsnips cooked perfectly.
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Tomorrow will be our beyond low key Black Friday Feast. There will be a few roasted chickens (not a fan of turkey) Polish smoked Kielbasa, green bean casserole, my Gran's Irish Stuffing, fresh sweet corn, buttered carrots, lime jello, Mac & Cheese, baby new potatoes roasted in garlic and herbs and Garlic & Chive Mashed Potatoes along with Cranberry Sauce and my awesome gravy.
I mean very low key. Everything gets served in GladWare and we eat from Chinette. This family tradition started when we had employers that gave us 'Gift' Turkeys. I'd make the Feast while the family decorated for Christmas the day after ThanksGiving. Now instead of decorating we slightly dabble in Black Friday in the afternoon and Feast in the evening.
Everything was prepped on Wednesday, chopped etc. Now all that remains to to mix the ingredients for Gran's Irish Stuffing and stir together the green bean casserole, everything else is oven ready, thank goodness for 2 ovens. Then I'm done cooking for the week I hope.
