What's on your plate today?

Nihon_Ni

真喜志友幸
Joined
May 2, 2010
Messages
1,163
I was going to cook a duck for Thanksgiving, but a friend invited us over for dinner, so instead of a duck for two I made sweet potato gnocchi with fried sage in a brown butter sauce to share.

Happy Thanksgiving everyone!

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CigarStone

For once, knowledge is making me poor!
Joined
Mar 7, 2007
Messages
8,675
Actually just regular salsa. Everything is roasted so gives it a brown tint. But it’s phenomenal served warm. I have been using same recipe for years now. I just change hotness depending on who I am making it for.
Care to share?
 

CMontoya79

Newb Le professional!
Joined
Dec 8, 2008
Messages
5,974
The bird and the spread. Corn, beans, mashed potatoes, gravy, green chile, stuffing, candied carrots, green bean casserole, cranberry sauce, rolls. Dessert was apple and sweet potato pies.
 

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CigarStone

For once, knowledge is making me poor!
Joined
Mar 7, 2007
Messages
8,675
Salsa
Avocado Oil
8 roma tomatoes (roasted)
2 jalapeño peppers (roasted)
1 Pablano pepper (roasted)
1 Habanero pepper (roasted)
1 small yellow onion (roasted)
1/4 cup cilantro
1/2 tsp celery salt
1/4 tsp black pepper
1/2 tsp sugar
1/4 tsp oregano
1/2 tsp garlic salt
1/4 tsp garlic
Do you roast everything in a grill or a skillet?
 

Pugman1943

Well-Known Member
Joined
Jul 15, 2009
Messages
6,413
I have to do a wee cheat here with the photo. Our son had surgery 10 days ago, and our daughter had surgery 6 days ago, so rather than have a questionable Thanksgiving, we postponed it until this Sunday, 12/4. The "bird" just cooked tonight and won't look the same, so this is on the plate with all the trimmings Sunday. Oh yeah, 20#..

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Nihon_Ni

真喜志友幸
Joined
May 2, 2010
Messages
1,163
Venison tenderloin in a wine and blackberry sauce, roasted Brussel sprouts and Yukon Gold potatoes. I took a shortcut and bought a bag of pre-sliced sprouts. When I opened it, about a third of the bag was individual leaves. I tossed them all in olive oil and salt, then separated the leaves from the heads. I roasted the heads for 40 mins, but only cooked the leaves for 10, and used them as a garnish. Mrs Nihon loved how the crispy leaves were a different texture than the rest.

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smellysell

Go Vols!!!
Joined
Jan 9, 2007
Messages
9,594
Venison tenderloin in a wine and blackberry sauce, roasted Brussel sprouts and Yukon Gold potatoes. I took a shortcut and bought a bag of pre-sliced sprouts. When I opened it, about a third of the bag was individual leaves. I tossed them all in olive oil and salt, then separated the leaves from the heads. I roasted the heads for 40 mins, but only cooked the leaves for 10, and used them as a garnish. Mrs Nihon loved how the crispy leaves were a different texture than the rest.

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No beet puree? 😂

Everything you make always looks SO good!
 
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