The Incomparable

Show Notes

1. Kathy: Dad’s Turkey
2. Tiff: Mom’s Stuffing
3. Phil: Cranberry compote
4. David: Bacon-wrapped filet mignon in raspberry demi-glace
5. Jean: Butternut squash soup
6. Brian: Dad’s mashed potatoes
7. Monty: Pumpkin pie, go to the supermarket and buy one
8. Moisés: BBQ roast pork / crackling roast pork
9. Jason: Sweet Potato Pie
10. Kathy: Pumpkin roll
11. Tiff: Apple Cider
12. Phil: Gravy
13. David: Roast carrots with bacon
14. Jean: Wilted escarole vinagrette
15. Brian: Coffee
16. Monty: Dinner rolls
17. Moisés: Crispy brussels sprouts
18. Jason: Sweet corn bread pudding

Bring out your leftovers

Kathy - Green bean casserole, feta cranberry bacon balsamic brussels sprouts, bruschetta, baked brie, veggie platter, asparagus, wine

Tiff - Sweet potato casserole

Phil - Baked clams

David - Green beans balsamic garlic, seared peppers, garlic smashed potatoes w/ cambizola cheese, roasted balsamic onions

Jean - Baked parsnip fries

Brian - Popcorn, mom’s sweet carrots, watered-down old fashioned

Monty - Seven-hour Sicilian sauce (5-6 kinds of meat) w/ break, deviled eggs, beer

Moises - Szechuan style green beans, Cuban black beans, apple butter pumpkin pie, apple tart

Jason - Alton Brown brined turkey, honey balsamic roasted brussels sprouts, crescent rolls

Kathy’s Dad’s Turkey

• Stuff the bird with celery and onions
• Stick your hand between the skin and breast and use oregano and rosemary with butter and salt and pepper
• Then salt and pepper the outside of the bird
• Cook on smoker for many hours
• Remove celery and onions before serving, they’re just aromatics

Brian’s Dad’s Mashed Potatoes

• Three pounds of yukon gold potatoes, cubed, some small and some large
• Boil in unsalted water
• Drain and return to pot for mashing or move to mixer or blender
• Six tablespoons of butter
• Three tablespoons of sour cream
• Add milk until you get the right consistency, a little at a time
• Salt and pepper to taste
• Secret ingredient is love

Warm Escarole Vinaigrette

1 head of escarole
4 Tablespoons olive oil
1 shallot, peeled and coarsely chopped
1 lemon
1 tablespoon dijon mustard
1 tablespoon red wine vinegar
Parmigiano reggiano (optional)

• Cut out the core of the escarole. Separate the leaves, wash well, and allow to dry. Tear leaves into medium size pieces. Not too small.

• Make the vinagrette by whisking together 3 tablespoons olive oil, vinegar and dijon mustard. Set aside.

• Heat 1 tablespoon of olive oil on medium heat. Add shallot and sauté for 1 minute, until slightly softened and translucent. Add escarole and sauté for 2-3 minutes longer. The leaves shouldn’t be completely soft, but should have some slight crunch left.

• Add the vinaigrette slowly, and don’t overdo it. The leaves should be coated like a salad, not swimming in oil.

• Remove from the pan and serve immediately. Optional: a light sprinkling of good parmigiano reggiano if desired

Tiff’s Mom’s Stuffing

6 loaves of crappy white bread
6 stalks of celery
2 large yellow onions
4 Jones sausage rolls
Chicken stock

1. Sautee sausage. Get all cooked up. Put in bowl grease and all. Season with salt and pepper.
2. Dice onions and celery. Sautee in vegetable oil. Dump into bowl.
3. Break up bread into bowl.
4. Squirt chicken stock into stuff add bread add stock add bread add stock… not too much but not too dry.
5. Cook 350 degrees for 45 minutes or an hour.

Topics Covered

• Holidays (topic)