New Recipes for 2020!

New Recipes for 2020!

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Thank you for tuning in to our Blog!
Here are MORE RECIPES!
There are lots of other recipes for you to find!
(just use the SEARCH BOX at the top of page^^^^^
or CLICK the links in the Sidebar>>>>>)


Island Barbecued Pork Ribs

2 slabs of Raw Pork Spare Ribs (4 lbs)
Dry Seasoning:
1 cup Kosher Salt
1 teaspoon Celery Salt
2 Tablespoon Mesquite Seasoning
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
3 Tablespoon Sugar
1 teaspoon Ground Black Pepper
Sauce:
1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation:
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.
Preparation:
Mix all dry ingredients and lightly season the pork rib slabs on both sides.
Marinade for 12 hours. Remove seasoning from exterior of ribs before cooking.
Cook seasoned pork ribs at 325°F for 1 hour.
Cut ribs while hot into individual pieces (one bone each) and place in baking dish.
Heat barbecue sauce to a simmer and pour over all the pork ribs.
Cover the dish with aluminum foil and place it in a warm oven at 200° for 30-45 minutes.
Makes 4-6 servings


Island Pulled Pork

1 lb shredded pork
Sauce:

1 cup Tomato paste
1 Tablespoon Corn Syrup
1 Tablespoon Molasses
1 Tablespoon Dijon Mustard
2 Tablespoon Honey
1 cup Pineapple Juice
2 Tablespoon Rice Wine Vinegar
1 teaspoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon Caramel
1/4 teaspoon Smoked Liquid

Barbecue Sauce Preparation:
In a mixing bowl combine all ingredients and mix well. Keep refrigerated.
Preparation:
Steam shredded pork untill fully cooked.
Mix in bowl with BBQ sauce, add water to thin the BBQ sauce so pork doesn’t dry out.
Cook covered at 350 for 30 minutes.
(We recommend serving on King’s Hawaiian sweet rolls or buns)


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Mango BBQ Sauce

4 ounces Mango slices (in syrup)
16 ounces Ketchup
2 ounces Onion
1/8 ounce Cinnamon
¼ ounce Cumin
¼ ounce Garlic
8 ounces Water
2 ounces Sweet chili paste

Barbecue Sauce Preparation:
Sauté onion with cumin, garlic and cinnamon.
Add remaining ingredients and cook until boiling.
Puree well and serve hot.


Peanut Sauce

Ingredients:
2 cloves garlic, peeled
2-inch piece ginger, peeled
1/2 cup peanut butter
1/4 cup each: soy sauce, sugar and water
1/8 cup diced Spanish onion
1 tablespoon chopped peanuts

Peanut Sauce Preparation:
Combine ingredients in pan. Bring to boil while stirring.
Reduce heat and simmer for 10 minutes, stirring occasionally.
Remove from heat, pour in blender. Pulse until smooth.


Beef Teriyaki
A grilled 10 oz sirloin strip with sauce, served with veggies and mashed potatoes.

Sauce:
1 cup low-sodium soy sauce
1 ounce sugar
1/4 cup Sake
1/4 cup Mirin
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 cup diced green onion
1/2 cup pineapple juice
1/2 cup cornstarch and water

Teriyaki Sauce Preparation:
Combine and bring all ingredients, except cornstarch to a boil in a saucepan.
Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander.


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Mashed Potatoes

Ingredients:
10 pounds Red potatoes with the skin on
1 pound unsalted butter
1 pound sour cream
1/4 cup salt
1 tablespoon pepper

Preparation:
Boil the potatoes until tender.
Mix all ingredients except potatoes in a mixture. Add the potatoes and mix well.


Scalloped Potatoes​

Ingredients:
1 pound Russet potatoes (washed and sliced)​
1 cup heavy cream​
1/4 cup cheddar cheese​
2 tbsp parmesan cheese​
1/4 cup thinly sliced sweet onions​
1 tsp kosher salt​
1/4 tsp black pepper​

Preparation​:
Combine all ingredients in a greased baking pan.
Bake for 1 hour at 350 degrees. Let stand five minutes before serving.


Macadamia Honey Butter

Ingredients:
2 sticks Salted Butter
2 tablespoons Honey
4-6 Macadamia Nuts

Preparation:
Preheat oven to 350°f.
Chop macadamia nuts in a food processor into small pieces.
Place chopped nuts on a cookie sheet and bake for 6 minutes until they are toasted. Removed nuts from cookie sheet and allow to cool.
Place butter & margarine in mixer and mix until whipped.
Add chopped macadamia nuts and honey and mix until fully incorporated.
Place in a container and serve soft.
Makes ½ lb.


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Howdy Cornbread:

Ingredients:
3/4 cup cornmeal
1-1/4 cup sugar
1-1/2 teaspoon salt
1 teapoon baking powder
1-3/4 cup flour
1/2 cup vegetable oil
1 cup milk
2 eggs

Preparation:
1. Mix flour, cornmeal, salt, baking powder and sugar in a mixing bowl
2. In a separate bowl, blend milk, eggs and oil with a mixer
3. Using that same mixer, slowly add the blended liquids to the dry ingredients prepared in step 1, mixing just enough to incorporate the wet and dry ingredients.
4. Grease a 9×13 baking pan with oil or spray with nonstick cooking spray and pour the batter into the pan, spreading evenly.
5. Bake in a preheated oven at 375 degrees for 20-25 minutes or until golden brown.


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Tonga Toast

2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
oil or shortening for frying
whipped butter and/or syrup

Preparation:
Cut a 1-inch pocket in one side of each bread slice.
Cut banana in half crosswise, then split each piece lengthwise.
Remove peel and stuff 2 pieces of fruit in each pocket of bread; set aside.
Mix sugar and cinnamon; set aside.
Mix egg, milk and vanilla extract.

Heat about 4 inches of oil in a pan to 350 degrees F.
Dip stuffed bread in egg/milk mix and soak a few seconds to penetrate bread.
Fry bread on both sides in hot oil until lightly browned, about 3 minutes.
Drain on paper towels or wire rack.
Use cinnamon sugar as desired. Serve with real maple syrup.


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Honey Coriander Chicken Wings

1 lb chicken wings (trimmed and cut)

For the wing seasoning:
1 tablespoon kosher salt
1 tablespoon ground paprika
1 tablespoon sugar
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

For the coriander wing sauce:
1/2 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1/2 tablespoon chili powder
1/2 tablespoon fresh lime juice
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger

Preparation:
Preheat the oven to 450 degrees.
Mix wing seasoning ingredients in a small bowl.
Put chicken and 2 tablespoons of wing seasoning in a large bowl.
Add oil and coat the chicken evenly. Mix well.
Spread seasoned chicken in a single layer on prepared cooking sheet.
Bake for 20 – 25 minutes or until the thickest part of the chicken reaches 165 degrees.
Place wing sauce ingredients in a large pan, and simmer over medium-low heat.
Cook and stir until thickened. Transfer the cooked wings into the sauce and serve.


Polynesian Luau Chicken

Ingredients:
1 whole chicken ( 2-3 lb)
1 tablespoon poultry seasoning
1 tablespoon black pepper (ground)
3 tablespoons rosemary ( ground)
1 ½ tablespoons garlic powder
1 tablespoon curry powder
2 tablespoons onion powder
1 tablespoon Chinese five spice powder
2 cups sugar
1 cup chicken base
1 ½ tablespoons garlic salt
3 tablespoons fennel ( ground )

Preparation:
Clean and cut chicken into 8 pieces, ( 2 breasts, 2 wings, 2 legs, 2 thighs) .
Combine all ingredients in large mixing bowl,
Season chicken and marinate at least 3 hours or overnight if possible.
Preheat oven to 375ºF.
Place chicken on wire rack in a roasting pan and bake for 20 minutes.
Reduce heat to 250ºF and bake for another 30-40 minutes .
Chicken should be crispy and golden brown.


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Lillian Disney’s Home Fried “Finger Lickin” Chicken
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Buffalo Hot Wings!
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Ingredients:
Chicken wings (trimmed and cut)
1 cup all purpose flour
3 eggs
1/3 cup water
1 stick of Butter
1 bottle of Frank’s Red Hot sauce
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
dash(es) Tabasco
dash(es) Worcestershire sauce
Vegetable oil (for frying)
Instructions:
Preheat oven to 325 degrees.
Heat 2″- 3″ of vegetable oil to 400 degrees in heavy pot.
Whisk flour, eggs, 6 oz of Frank’s Red Hot sauce, a couple dashes of Tabasco and Worchestershire sauce, garlic, and black pepper in a large bowl until it makes a batter.
Salt the chicken wings and add them to the bowl, Coat them thoroughly with batter.
Fry the chicken wings in hot oil for 5-7 minutes until cooked golden brown.
Remove the chicken wings from oil and drain on paper towels.
Melt butter in a saucepan on the stove, then add 6 oz of Frank’s Red Hot sauce, a dash of Tabasco and Worcestershire sauce and simmer quickly.
Place chicken wings in oven safe dish (PYREX or a metal pan) and cover them with sauce.
Bake in oven for 15 minutes. Remove and coat with heated sauce again.
Garnish with celery & carrot sticks
Serve with Blue Cheese and Ranch dressing


Gratin de Macaroni

Ingredients:

  • 1 Box or Bag of macaroni noodles
  • Salt
  • Pepper
  • Nutmeg
  • Gruyère cheese (one block)
  • Shredded parmesan cheese (for topping the dish)
  • 4 tablespoons Unsalted butter
  • 1/3 Cup Flour
  • 3 cups Milk

Preparation:

  1. Preheat oven to 400°F.
  2. Boil pasta as directed. Drain, rinse, and set aside.
  3. Heat milk in saucepan until warm.
  4. Melt butter in separate saucepan.
  5. Make a roux: Add flour to melted butter. Stir out any lumps.
  6. Slowly whisk in milk. Add a little at a time and again, stir out any lumps.
  7. Add nutmeg, salt and pepper to taste.
  8. Whisk and cook for about 10 minutes, or until roux has thickened.
  9. Add half of the Gruyère cheese to the roux and stir until melted.
  10. Add more nutmeg, salt and pepper if needed.
  11. Combine cooked macaroni with cheese sauce.
  12. Butter a large baking dish and add macaroni and cheese.
  13. Top dish with remaining Gruyère and parmesan cheese.
  14. Cover dish with foil and bake for 10 minutes.
  15. Remove foil and continue baking until top layer of cheese is melted.

Stuffing!
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Bread Pudding

Ingredients:
5 eggs
3 cups whole milk
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 cup sugar
8 cups french bread

Preparation:
1. In bowl mix eggs, milk , salt, sugar and nutmeg. Set aside.
2. Cut bread in medium pieces, place on cookie sheet pan put in 350 degree oven.
3. Bake bread until lightly toasted, about 15 minutes. Remove bread and place in egg and milk mixture.
4. Place mixture in a greased 10-inch cake pan and bake at 325 degree for 1 hour.
5. Let stand 5 minutes, serve hot with ice cream.

Banana Foster Sauce

Ingredients:
4 oz sugar
4 oz brown sugar
4 oz corn syrup
4 oz unsalted butter
1cup heavy cream
1 tsp vanilla extract
1cup spiced rum
1cup banana slices

Preparation:
1. Combine sugar, brown sugar, corn syrup, butter and half of heavy cream in a large pan. Bring to a boil and slowly add remaining heavy cream keeping mixture at a steady boil.
2. Add spiced rum and flambe.
3. Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add vanilla. Add sliced bananas. Serve warm.


Caramel Creme Brulee

Ingredients:
16 ounces Heavy Cream
6 ounces Caramel
5 ounces Egg yolks

Preparation:
1. In a saucepot over the stove, heat the heavy cream and caramel and bring to a simmer. Turn off the heat and add the egg yolks to the heavy cream mix.
2. Wisk until all ingredients are incorporated.
3. Pour 7½ ounces in each ramekin and bake at 250°F for 1 hour and 25 minutes.
4. Chill for at least 2 hours.
5. Top with fresh bananas, sprinkle with sugar and torch.


White Chocolate Bread Pudding
Bread pudding is considered the “apple pie” of South Louisiana. Because of heavy French influence, crusty French bread is available. Just milk and eggs, combined with leftover bread and the addition of white chocolate sweetens up this Southern dessert.

Ingredients:

  • 9 ounces Bakers white chocolate
  • 3 (10-inch) loaves French bread
  • 4 whole eggs
  • 6 egg yolks
  • 4 cups heavy whipping cream
  • 1 cup milk
  • 1 cup sugar

Preparation:
Preheat oven to 300 degrees F.
Slice French bread into 1/2 -inch thick round croutons and set aside.
In a large mixing bowl, combine eggs and egg yolks.
Using a wire whisk, whip until well-blended and set aside.
In a large saucepan, combine whipping cream, milk and sugar.
Bring mixture to a low simmer then add white chocolate.
Using a wire whisk, stir until chocolate is completely melted.
Remove pot from heat and, stirring quickly, add whipped eggs to the cream mixture.
Blend thoroughly to keep eggs from scrambling.
In a 9″ x 13″ baking dish, place bread slices in 2 to 3 layers.
Pour 1/2 of the cream mixture over the bread, allowing it to soak up most of the mixture prior to adding the rest.
Using your fingertips, press the bread gently allowing the cream mixture to be absorbed evenly into the bread.
Pour remaining cream mixture over the bread and repeat process.
Cover dish with aluminum foil and allow to soak a minimum of 5 hours prior to baking.
Bake, covered, for approximately 1 hour then remove foil and bake 45 additional minutes or until top is golden brown.

This bread pudding is actually better if chilled in the refrigerator overnight, after baking, then cut into squares and heated in individual portions in the microwave.

You may wish to create a white chocolate sauce for topping the bread pudding by combining 8 ounces of melted white chocolate and 3 ounces of heavy whipping cream. This may be done in a double boiler or microwave.

PREP TIME: 2 Hours SERVES: 6-8


Ambrosia


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74d019c549f0c19a113e29c45c16284b--vanilla-cookies-rum-cookies


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UPDATED Wednesday, April 8, 2020:

Dole Whip! (for a single serving)
Ingredients:
1 big scoop of ice cream
4 oz of pineapple juice
2 cups of frozen pineapple

Instructions:
Add all ingredients to a blender until it’s a thick drink.
Add your swirl and then you’re done.

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Churros!
Ingredients:
1 cup water
8 tablespoons butter
¼ teaspoon salt
¾ teaspoon ground cinnamon, divided
1 ¼ cups all-purpose flour
3 eggs
1 ½ cups vegetable or canola oil
½ cup sugar

Instructions:
Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
Reduce heat to low.
Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
Add eggs, one at a time, and stir until combined. Set aside.
Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

 



 

Happy Thanksgiving 2017!

Happy Thanksgiving 2017!

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Thanksgiving Feast 2017

It’s the holiday season again, so that means it’s time for our annual Thanksgiving party and feast. It was warm and sunny, just another beautiful day in the San Fernando Valley, Los Angeles and Southern California, and time for a celebration. We always wonder why people want to face traffic and crowds to travel to miserable weather for the holidays when they can have summer here in late November and December!

We had about 20 guests this year (family and friends) and the party started an hour earlier at 3pm in the afternoon. The agenda for the evening (as always) is welcome, drinks and appetizers as the meal prep is finished, and then dinner and dessert served buffet style.

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Thanksgiving 2017 – Pretty Flowers!

Would you like to start with an adult beverage?

 

On The Menu: 2 large turkeys, 3 kinds of stuffing, corn pudding, creamed spinach, asparagus, cauliflower & brussel sprouts, garlic mashed potatoes, sweet potato & carrot puree, homemade challah bread, cranberry sauce, and dessert. I made Grandma’s Cherry Cheesecake (big hit!), a Costco apple pie, a pumpkin pie, 3 kinds of cookies, 2 kinds of fudge and lots of booze. We also baked cornbread & muffins (see our previous Blog Post) and froze them, but there was too much food so we didn’t serve them and they will be saved for another day (or days as there are 4 batches in the freezer). And there was a bread and hummus appetizer which we didn’t eat because who wants to fill up on bread and garbanzo bean paste before a fantastic meal like this?

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Thanksgiving Feast – dinner plate 2017

Pictures of the Thanksgiving Feast:

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Thanksgiving Feast 2017 – CHALLAH!

 

Desserts:

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Thanksgiving Feast – Dessert! 2017

We usually make our Grandma’s Cherry Cheesecake for the Thanksgiving Feast.

Last year we didn’t. So everyone asked about cheesecake and they were sadly disappointed… and then we got some good Jewish guilt for the holiday. This year, by “royal decree” we were instructed that there had to be cheesecake and we did some “midnight baking” without big mixing bowls (because they were all in use for meal prep). And so there was Grandma’s Cherry Cheesecake for dessert, and it was a Big Hit and everyone was very happy!

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Grandma’s Cherry Cheesecake 2017

Grandma’s Cherry Cheesecake recipe>
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Costco Apple Pie and a Pumpkin Pie too! (not pictured)

NOTE: We are so blessed to have it so good! We are so thankful for our friends and family, and the wonderful food we have to eat, and all the modern conveniences that are usually taken for granted everyday. We also think of the less fortunate living on our city streets without homes and food and hope you will too this holiday season.

Also Thanksgiving means NFL FOOTBALL all day long on a Thursday!

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Minnesota Vikings 30 – Detroit Lions 23

and the Halftime Spectacular Show at the Dallas Cowboys game:
(the Cowboys lost, but it was a helluva halftime show)

 

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Los Angeles Chargers 28 – Dallas Cowboys 6

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Washington Redskins 20 – New York Giants 10

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Thank you “South Park”

Hope You Had A Happy Turkey Day!
More great recipes here on my Blog! (see the sidebar>>> or use the search box^^^)

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stuffing in the oven – someone hit BROIL by accident, almost burned them all

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Turkey dinner leftovers for breakfast on Friday, so a toasted chicken&cheese sandwich for dinner and a piece of leftover pumpkin pie with whipped cream for dessert.
Happy Pie Day and Good Shabbos!

NOTE: The day after Thanksgiving is known as “pie day” around my house. Not to be confused with “Pi Day” on March 14, but it is a Friday and we always have leftover pie because everyone eats all our cheesecake….

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Leftover Pumpkin Pie with Whipped Cream


This Day In History: On Nov. 25, 1965, Arlo Guthrie took out the garbage…

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THANKSGIVING TRADITION! “ALICE’S RESTAURANT” by Arlo Guthrie
“You can get anything you want at Alice’s Restaurant (exceptin’ Alice)”


 

Happy Valentine’s Day! Cooking a nice steak dinner!

Happy Valentine’s Day! Cooking a nice steak dinner!

This Blog entry is about FOOD. Good Food! Food that’s good for you!
If you’re not into reading about a nice steak dinner, please move along.

It was a beautiful Sunday in the San Fernando Valley today. The weather was great! The first Sunday after football is always the hardest… but a beautiful day makes it easier.

Valentine’s Day is such a rip-off holiday. So, instead of going out and paying triple for dinner, I decided to cook a really nice holiday feast.

On the Menu: Teriyaki bone-in ribeye steaks, baked potato, steamed broccoli and carrots, green salad with ranch dressing, challah bread, red wine and a coke.

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Happy Valentine’s Day! Cooking a steak dinner!

Defrosted a couple of bone-in ribeye steaks, prepped the potato, yam & vegetables and then made the salad. Timed it out perfectly and everything was done just right.

Nothing fancy, just a nice dinner at home.

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Happy Valentine’s Day! Cooking a steak dinner!

Green salad with iceberg lettuce, celery, carrot and cheese.

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Happy Valentine’s Day! Cooking a steak dinner!

Sauteed the red onions, marinaded the meat and pan cooked the steak. One steak cooked rare, one cooked medium rare. (leftovers for tomorrow: steak and eggs maybe?)

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Happy Valentine’s Day! Cooking a steak dinner!

Baked potato and yam, coated with olive oil, salt & pepper and cooked wrapped in tin foil. Topped with a little butter, salt & pepper and I left the sour cream in the fridge…

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Happy Valentine’s Day! Cooking a steak dinner!

Steamed carrots and broccoli (don’t overcook!) cooked to slightly crunchy.

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Happy Valentine’s Day! Cooking a steak dinner!

Very happy with the final results! Better than most restaurants and a lot less expensive.

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Happy Valentine’s Day! Cooking a steak dinner!

Chocolate Chip Cookies for dessert. Happy Valentine’s Day!

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p.s. The feast was appreciated.

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Happy Thanksgiving 2015!

Happy Thanksgiving 2015!

Thirty guests for the holiday feast this year! We host our large annual gathering of family, friends and friends of friends. Visitors to our home included folks from faraway places: Finland, France, Scotland, the Czech Republic and West Hollywood.

You can compare this year to last year’s pics (in the previous Blog post), it was another very good year for food. I am truly thankful for this bountiful feast and the family and friends I shared it with. I am truly thankful for many things, including you reading this blog!

Thanksgiving 2015

Thanksgiving 2015 – A Dozen Beautiful Roses! “There’s gonna be a party tonight!”

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Thanksgiving dinner,
Our annual food orgy,
A friendly feast!

Preparations begin early in the week and continue all the way until the meal is served. The party was called for 4:00pm pst on Thursday and we always allow time for our guests to arrive before the dining commences.

The turkeys are thawed and prepared the night before. This year we had two 18 pound organic turkeys, seasoned with a herb & butter rub under the skin. One bird cooks at our house and the other at my sister’s kitchen. She also makes the garlic mashed potato, chocolate bread pudding and fudge. This year her vegetarian friend was visiting so they made the summer squash as well.

Thanksgiving 2015

Thanksgiving 2015 – Turkey #1 BEFORE

Thanksgiving 2015

Thanksgiving 2015 – Turkey #1 AFTER

Thanksgiving 2015 Dinner Menu:
Two 18 pound organic turkeys, gravy, two kinds of stuffing, garlic mashed potato, corn pudding, yam puree, asparagus, creamed spinach, mixed grilled vegetables, summer squash, fruit compote, cranberry sauce and cornbread muffins.

Thanksgiving 2015

Thanksgiving Feast 2015!

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Thanksgiving 2015

Thanksgiving Feast 2015!

And there was some wine and other beverages:

Thanksgiving 2015

Thanksgiving 2015 – Wine and Finnish chocolate brought by our guests from Finland

Thanksgiving 2015 Dessert Menu:
Pumpkin, pecan and apricot pies (we also had an apple but didn’t bake it); chocolate chip cookies, 2 kinds of fudge, blondies, chocolate bread pudding & fresh whipped cream, Czech cake with marzipan, a chocolate cake with vanilla ice cream (someone brought a flourless chocolate cake but we didn’t even put it out) and Grandma’s Cherry Cheesecake!

Thanksgiving 2015

Thanksgiving 2015 – the Dessert Table is waiting!

I did a little baking the night before as I mentioned in the previous Blog post:

Thanksgiving 2015 - Baking (the night before)

Thanksgiving 2015 – Baking cornbread muffins & Grandma’s cherry cheesecake (the night before)

2 Dozen Cornbread Muffins and 1 Dozen Mini Cornbread Muffins:

Thanksgiving 2015

Thanksgiving 2015 – A Bowl Full of Cornbread Muffins!

And this year, by request, I baked my Grandma’s Cherry Cheesecake:

Thanksgiving 2015

Thanksgiving 2015 – Grandma’s Cherry Cheesecake!

It was a great meal! And complete dessert overkill as usual. I had a full plate of tasty food for dinner and then only had a small piece of cheesecake and a couple pieces of fudge for dessert. And a good time and meal was had by all.

We have the whole process down and this year we used plastic (for dinner) and paper (for dessert) plates, so there was less to clean up and we saved some water in exchange for creating some additional trash.

I finished eating, helped with the clearing and clean up, watched the end of the Bears-Packers game and fell asleep. When I woke up, most of the final cleaning was done, the guests were gone and the tables and chairs were put away. So, BIG THANKS go out to my Step-Brother for helping out while I was napping!

It was an okay day for football. Detroit beat Philadelphia and Carolina beat Dallas, but Green Bay and Aaron Rodgers couldn’t finish and lost to Chicago, so I went 2 out of 3 on my picks. Bad news for Cowboy fans because Quarterback Tony Romo was seriously injured in the game and is out for the rest of the season. Sorry Bob.

Thanksgiving 2015 - Carolina Panthers vs. Dallas Cowboys

Thanksgiving 2015 – Carolina Panthers vs. Dallas Cowboys

Okay, we have “to go” boxes for our guests to take home leftovers from the feast if they are so inclined. I had cranberries with my brunch leftovers, but there wasn’t enough left for dinner the next day… we also sent most of the desserts home with our guests too.

Day After Leftovers for Brunch: turkey, stuffing, garlic mashed potato, cranberry sauce, gravy and cornbread muffins. (repeated for dinner without the cranberry)

Thanksgiving 2015 - Leftovers for Brunch the morning after!

Thanksgiving 2015 – Leftovers for Brunch the morning after!

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All photos copyright 2015 JoshWillTravel

RIGHT CLICK AND “OPEN IN NEW WINDOW” to view previous Blogs:
Grandma’s Cherry Cheesecake Recipe – Read the Blog> http://wp.me/p3dhVM-1SV
Read last year’s Thanksgiving 2014 Blog> http://wp.me/p3dhVM-1mW

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Thanksgiving 2015

Thanksgiving 2015 – Pretty flowers on the dining tables too.

Happy Thanksgiving, Let’s Feast! What’s on the menu?

Happy Thanksgiving, Let’s Feast! What’s on the menu?

WISHING YOU AND YOURS A VERY HAPPY THANKSGIVING! CELEBRATE GRATITUDE!

It’s that time again. It’s TurkeyTime! This year we’re having 30 people for our traditional Thanksgiving dinner feast and then I’m invited to another smaller dinner party after that. It’s a fine time to be a foodie.

Pictures and the menu from last year’s feast: (see more in the previous Blog, link below)

Thanksgiving dinner menu: Roast turkey with gravy, cranberry sauce, garlic mashed potato, corn pudding, candied yams, carrot & yam puree, 2 kinds of stuffing, asparagus, brussel sprouts, creamed spinach and home baked challah bread. Red wine, white wine, coke, cherry coke and coffee to drink.

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving Dessert menu: Apple-Pecan torte, Lemon cheesecake, Chocolate-mocha Parisian cake from Bea’s, Pumpkin cheesecake, 2 kinds of cookies, 2 kinds of fudge, and my sister’s Chocolate-Cherry bread pudding served with fresh made whipped cream.

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

That’s our traditional menu, give or take a dish or dessert or two. I’ll be making Grandma’s Cherry Cheesecake and (maybe) cornbread muffins this year:

Grandma's Cherry Cheesecake!

Grandma’s Cherry Cheesecake!

Grandma's Cherry Cheesecake ingredients!

Grandma’s Cherry Cheesecake ingredients!

RIGHT CLICK AND “OPEN IN NEW WINDOW” to view previous Blogs:
Grandma’s Cherry Cheesecake Recipe – Read the Blog> http://wp.me/p3dhVM-1SV
Read last year’s Thanksgiving 2014 Blog> http://wp.me/p3dhVM-1mW

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RETURN TO HOMEPAGE: http://www.joshwilltravel.wordpress.com

p.s. I’m picking Detroit, Carolina and Green Bay to win. Have a great day!



 

Happy Birthday Dinner at Mario Batali’s Carnevino at the Palazzo Las Vegas!

Happy Birthday Dinner at Mario Batali’s Carnevino at the Palazzo Las Vegas!

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel on Friday night

Friday night! We were celebrating in Las Vegas at the Palazzo Hotel and made a dinner reservation for 7:15pm. We arrived on time and were seated without having to wait.

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Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – The Carnevino Bar!

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – The Carnevino Bar!

We had a choice of the Dining Room or a table in the Carnevino Bar with a view of the casino. We chose the Dining Room which was almost full, so we were seated at a 4top in the back of the house by the service doors (more about this later) and the entrance to the “group” and private dining rooms.

The Dining Room has a large metal cow in the center. We were sitting in the back of the house with a nice view of the cow’s ass. The space has an “old-world” rustic Italian theme. There are bottles of wine used as window display, and there’s a nice view of the Wynn and Encore hotels.

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – View of the Wynn & Encore Hotels

The service was excellent and the large restaurant staff is very well trained and extremely well managed and monitored! There is a defined procedure for every step of the meal followed by the waiters, servers and bus people. The meal was perfectly timed, done to order and everything we ate was excellent!

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel on Friday night

White linen tablecloths, a great menu with lots of variety, tasting menus and an extensive wine list were on the table and available.  As I mentioned before, we were seated at a 4top in the back of the house by the service doors. There’s a very large staff and they move very quickly. They also have carving carts for table presentations and large group rooms beyond the Dining Room accessed through the back of the house. I know this because of the constant stream of traffic rushing by our table, and the carts trying to fit between the chairs. There was also a clown car length line of business people that walked past our table to get to their party in the group room, probably 50 or so people parading past our table. It was a little distracting, and almost annoying, but we were enjoying the food and this is really my only complaint about the dining experience. I would advise requesting a table away from the service doors and back of house to anyone eating here.

The food was terrific. Everything was cooked to order and prepared with care. The presentation and plating was clean and simple, the food being the focus. We made our choices and chose a glass of wine (rather than a bottle) from their extensive list. I really enjoyed each delicious dish, which is the sign of a great kitchen.

On The Menu:

Cheese puff appetizer starter, Grilled octopus appetizer, NY Strip steak (bone in, cooked medium), charred asparagus, mashed potato with poached egg & bacon, bread with butter & lardo, a glass of red wine and a coke.

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – Cheese puff appetizer starter course

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – Bread with butter & lardo (pork fat)

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – Grilled Octopus in Limoncello

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – NY Strip Steak (bone in, cooked medium)

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – Mashed potato with poached egg & bacon

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – Charred Asparagus

A fine wine: 2009 Ciacci Piccolomini d’ Aragona Brunello di Montalcino

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – Fine Wine!

ROSSO DI MONTALCINO DOC – Tuscany, Italy
The Grape varietal of this wine is 100% Sangiovese Grosso; fermented & refined in stainless steel & glass concrete vats w/temperature controlled through cooling plates & jackets, aged roughly 12 months in 20-85 Hl Slavonian oak barrels. Rosso di Montalcino fruit-forward, spicy & floral. Red berry fruits notes are enriched by slight floral & spicy hints. Warm, soft on the palate w/great structure & round tannins.

The wine was a wee bit tannic at first, but was great with the perfectly cooked meat.

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – a coke and a smile

For Dessert: Birthday tiramisu, peanut butter & chocolate torte with almond brittle and caramel sauce, an espresso and shortbread cookies with black currants to finish.

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – Happy Birthday Tiramisu and an iced espresso

Dinner at Carnevino at the Palazzo Hotel on Friday night

Double Down on Dessert at Carnevino at the Palazzo Hotel – Peanut Butter & Chocolate Torte with Almond Brittle and Caramel Sauce! Like a Snickers on Crack!

Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel – Shortbread Cookies with Black Currants to finish

Thank you Carnevino! Thank you for a wonderful birthday dinner! I really enjoyed the food and the service was terrific. I would definitely return and recommend it to my friends. It really is one of the best steaks in Las Vegas.

GOOD SHABBOS!

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Dinner at Carnevino at the Palazzo Hotel on Friday night

Dinner at Carnevino at the Palazzo Hotel on Friday night

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All photos copyright 2015 JoshWillTravel

Vegas Leftovers!

Vegas Leftovers!

Vegas Tip! (or tip for any hotel stay): Request an in-room mini-refrigerator for a “special diet” or “medical reasons”! They usually provide them without a charge (ask them to waive the fee if there is one) and you’ll have a place to store leftovers, food you bring/buy outside the hotel, and a place to keep beverages cold (much better than the ice bucket). My Vegas leftover breakfast: cold NY strip steak, cold boneless buffalo wings with ranch dressing, pineapple juice, tiramisu, slightly stale donuts & a banana (not pictured)

Friday Night Dinner – Good Shabbos!

Friday Night Dinner! Good Shabbos!

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I did a little happy cooking in the kitchen today! ON THE MENU: Sticky roast chicken with carrots and onions, roasted garlic red potato, sautéed asparagus, crudite’ (celery, carrots, cucumber, radish) with ranch dressing, tortilla chips with fresh guacamole, fresh made raspberry lemonade and an iced espresso.

Starter course: Crudite' (carrots, celery, cucumber & radish) w/ranch dressing

Starter course: Crudite’ (carrots, celery, cucumber & radish) w/ranch dressing

Starter course: Fresh made guacamole with tortilla chips

Starter course: Fresh made guacamole with tortilla chips

Sticky Chicken

Roasted Sticky Chicken (cooking)

Sticky Chicken

Roasted Sticky Chicken with carrots and onions (cooking)

Sticky Chicken (done)

Roasted Sticky Chicken (done) with carrots and onions

Vegetable course: Sauteed Asparagus

Vegetable course: Sauteed Asparagus

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Potato Course: Roasted Garlic Red Potato

Dinner Plate

Dinner Plate: Sticky roast chicken with carrots and onions, roasted garlic red potato, sautéed asparagus, crudite’ (celery, carrots, cucumber) with ranch dressing

Fresh made raspberry lemonade

Drink: Fresh made raspberry lemonade and an iced espresso

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Dessert Course: Mixed Berry Tart

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