Random Observation/Comment #289: I am thankful for many things (especially this bottle of Johnnie Walker Blue Label that I’ve been saving for a special occasion).
I love cooking. I was influenced by my Mom’s awesome dishes and meals, but I didn’t really start cooking until I lived by myself traveling abroad. I started with the regular pasta adding tons of cheese to make everything taste better, and then slowly progressed to learning making soups, sauces, and omelets.
I chose cooking a full Thanksgiving dinner as a challenge because food is the most instinctual way of showing love. I will prepare for you, my friends and family, one of the necessities of life and it will hopefully also be edible.
Here’s what I made in summary:
- 13 lbs turkey
- Followed the steamed and roasted turkey nytimes recipe (with a few adjustments): http://www.nytimes.com/recipes/12941/Steamed-and-Roasted-Turkey.html
- Garlic mashed potatoes – my personal recipe
- 10 lbs peeled half-way
- Boil whole. Cut into small pieces. Mash. Add milk, butter, salt, and crushed garlic to flavor and consistency. I’ve always eye-balled the amounts.
- Make the secret gravy
- Skirt steak – Justin’s suggested recipe
- Marinate in red onions, pepperoncinis, crushed garlic, worcester sauce, and A1 overnight
- Pan fried on skillet – add cognac and sangria
- Garlic bread
- Crush garlic,microwave with 1/2 stick of butter, spread on sliced bread and bake
Here are the pics (also posted on the FB page):
I am thankful for my family and friends. To our health and happiness.
~See Lemons Enjoy the Company and the Turkey