Archive for the ‘Recipes’ category

Thanksgiving Tips – T Minus One

November 21st, 2007

Eat Fish, Not Turkey

We’re all set. The only thing to do today is to brine the turkey which will happen later this evening.  Well, maybe I will start the giblet gravy by making the stock.  We’ll see.

Muppy is bringing her famous scalloped corn thing and cranberries. J & D are bringing dessert and Angel. Gramma is bringing dressing and beans.

Thanksgiving Tips – T Minus Two Days

November 20th, 2007

The GG apologizes for the absence, but life has gotten in the way. But enough of the small talk. Let’s get to some tips for creating a great Thanksgiving meal.


It is two days before the big day, so here are a few tasks that can be addressed early:

1. Get a high definition TV. The GG did, which explains the lack of new blog content. Any future posts will also be bland, uncreative…crappy, since my mind is mush.

2. Prepare cranberry sauce (a.k.a., Spiced Cranberry Orange Relish)…

1 lb. bag fresh cranberries
1 cup water
1 cup sugar
1 apple,cored and cut into 1/2″ dice
1 pear, cored and cut into 1/2″ dice
zest and juice of 1 orange
1/4 tsp. of each: ground cinnamon, ground cloves, ground nutmeg
In a medium saucepan, bring the cranberries, water and sugar to a boil. Lower heat to a simmer, add apple, pear, orange zest, orange juice and spices. Simmer for 10 minutes until cranberries pop. Cool relish to room temperature. Refrigerate relish until ready to serve. 

Serves 6-8.  Can be made several days in advance.

3. Line up people to bring almost all of the dishes.

4. Make vegetable stock so it is ready for brining the turkey tomorrow. See the Alton Brown Good Eats recipe. It rocks.

5. Pick up the turkey.

6. Buy plenty of liquor. You’ll need it…and not just for stocks and gravies.

Garage Grilled Chicken Recipe

April 15th, 2007

The GG is confident most folks already know about this approach to grilling chicken. It is very quick and easy, with a little planning. As brining is to other types of meat, the marinade is the key here. It may even be healthy, but The GG makes no claims to having nutrional expertise. Make a lot and doctor leftover chicken for pasta, chicken parmesan, fajitas, or philly chicken sandwiches.

Garage Grilled Chicken

Garage Grilled Chicken

8 oz. italian dressing

3 boneless skinless chicken breasts*

Thyme, Oregano (dry is fine, but I roll my own in the Summer)

Salt, Pepper to taste

Marinate chicken in dressing overnight, in 1/2 gallon ziploc bags. Grill on medium heat, with lightly oiled grates.

*The GG prefers to buy the cheapest cuts of the best product. Gourmets of the Garage have a lot of sharp knives and aren’t afraid to bone and skin chickens. The GG, however, is a busy man. He and his Queen prefer natural, veg-fed, or even organic chicken. In our area Smart Chicken brand is available. It is pricey, but worth it as it tastes fantastic! We’ve experimented with cheaper brands, and the flavor doesn’t match up.

Easter Ham Recipe

April 3rd, 2007

This is Squishy’s recipe, and it is fantastic.  Be careful when basting…the honey glaze will burn skin badly.

Ham Glaze

Put in a blender* and mix well:

1 cup honey                                                                         2 Tbs. Dried lemon peel
1 Tbs. Grated cloves                                                            1 Tbs. Dried mustard
1 tsp. Nutmeg                                                                     1 tsp. Dried ginger
1 tsp. Black pepper

Brush or spoon on scored, cooked half ham**, throughout baking process. Bake 3-4 hours in 325° oven.

*The motors of most non-professional blenders can’t handle this very well.  Next time, I’m going to try a drill powered paint mixer
**GG prefers Hillshire Farms plain half hams