A Bit ‘O Good ‘Ol Food Pr0n: Please enjoy.
Before Thanksgiving, I made a crock-pot beef chuck roast with carrots, pearl onions, celery, crushed tomatoes, small potatoes, and some seasonings.
Here, it is served on a few sourdough roll “trenchers” to soak up the gravy.
Leftover beef gravy from this dish was later added along with some red wine to some caramelized onions and mushrooms that I reduced down to make a “french onion soup” style filling/jam for a thanksgiving appetizer. (not pictured). I will post photos when I make a followup batch that’s prettier than the ones I made.
Below, my Super Sage Stuffing, now a family favorite!
Make it at home! http://edheller.com/superstuffing.htm
Dark Chocolate Pecan Pie with Citrus Vodka Crust.
Search google or food.com for a vodka pie dough recipe, but use citrus vodka.
I used a vodka which I had been soaking mandarin and lime zest in for a few months.
The citrus vodka dough would probably work even better in a lemon merengue or key lime pie.
Use your favorite pecan pie recipe,
but put dark chocolate chips in the bottom before you cover the bottom with pecans,
then pour in the pie filling and bake. If your pie hasn’t set after 50 minutes (it can still be wobbly in the middle),
cover the pie loosely with foil and continue baking for another 10-15 minutes.
UPDATE: 11-30-2011 – This French Onion Filling/Jam I made is turning out to be pretty versatile.
Below – French onion jam hot dog with yellow mustard and sriracha hot sauce,
served on a provolone and cheddar toasted poppy seed bun
with a side of taco-flavored corn chips.
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