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tphoyt

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Me to. I worked with a guy in the 80’s that still to this day made the best cheese cake I have ever had. But I like them all.
 
redneck joe

redneck joe

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Hawaiian, with bacon as well as ham

Steak, A1 brushed on instead of tomato sauce and a drizzle of thin Asian hot mustard.

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redneck joe

redneck joe

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i just learned the origin of the name 'navy beans'

History​


The name "Navy bean" is an American term coined because the US Navy has served the beans as a staple to its sailors since the mid-1800s.[8]

In Australia, navy bean production began during World War II when it became necessary to find an economical way of supplying a nutritious food to the many troops—especially American troops—based in Queensland. The United States military maintained a large base in Kingaroy and had many bases and camps throughout south-east Queensland. It actively encouraged the widespread planting of the beans.[8] Kingaroy is known as the Baked Bean Capital of Australia.[8] Another popular name for the bean during this time was "the Yankee bean".[8]
 
redneck joe

redneck joe

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plus more names. I'm doing my bean and bacon soup and as usual i rarely have a recipie so i internets and then kinda make up my own. One of them called for 'pea beans' which i had not heard of before

The navy bean, haricot bean, Jigna bean, pearl haricot bean,[1] Boston bean,[2] white pea bean,[3] or pea bean[4] is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated
 
redneck joe

redneck joe

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tonight is a turkey breast and a new recipe.

Last 20ish years I've been that one brother inlaws that can cook better than the other three and their four wives so after a few years of bringing non traditional, or traditional with a non-southern 'plain whitebread' approach to my sides i now get something assigned to me.

This year is a sweet potato dish (i'm not much of a fan and they know that) but no sweet added like marshmallows and no garlic.

I'm doing the recipe 100% as written with one exception - bread crumbs and parmesan cheese topping for some crunch but forgot to add the oil so we shall see if that works.

Tomorrow morning I slice up the turkey leftovers, freeze in individual pieces to put in a bag and we have kick ass sandwich meat for a month or so. Waaaay less than buying premade. And better. I do same with ham on rump roasts.




Description​

In this simple, cheesy sweet potato gratin, sweet potatoes, gruyere, cheddar, garlicky cream, and fresh thyme come together to create a delicious twist on the classic potato casserole.

Ingredients​


  • 2 lbs sweet potatoes, peeled
  • 1 cup grated Gruyére cheese

  • 1/2 cup grated sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tsp olive oil
  • 1 Tbsp fresh garlic, finely minced
  • 1-1/2 cups heavy cream or half-and-half
  • 4 sprigs fresh thyme, removed from stems and finely chopped
  • 1/2 tsp ground nutmeg
  • Kosher salt and freshly-ground black pepper, to taste

Instructions​

  1. Preheat the oven to 375℉. Lightly grease a 9-inch baking dish with butter or nonstick baking spray. Set aside.
  2. Using a mandoline, carefully slice the sweet potatoes horizontally into thin rounds, no larger than 1/8” thick. Place the sweet potato slices in a single layer in an overlapping pattern in the baking dish.
  3. Set aside 1/2 cup of Gruyére cheese. Sprinkle the sweet potatoes with a third of the remaining Gruyére, cheddar, and Parmesan cheeses. Repeat with two more layers of potatoes and cheese.
  4. Meanwhile, heat the olive oil to a medium sauce pan over medium heat until shimmering. Add the garlic, and cook, stirring occasionally, until golden and fragrant, about 5 minutes.

  6. Add the cream, nutmeg, and thyme, and bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Do not let come to a boil.
  7. Stir in the reserved 1/2 cup of Gruyére cheese, until melted. Slowly pour the warm cream mixture over the sweet potoates, letting it sink in amongst the layers. Top with a bit of fresh thyme leaves.
  8. Bake until the gratin is golden brown and bubbly and the potatoes are tender, about 45-50 minutes. If the gratin begins to brown too quickly, cover loosely with aluminum foil, as needed.
  9. Remove from the oven and let rest for 10-15 minutes before serving. Garnish with more fresh thyme. Enjoy!!
 
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Mc Tool

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The supermarket here often has Turkey drumsticks for sale ( dunno what they do with the rest of it ) , I put a bit of garlic and herb seasoning on them , squirt of olive oil and bung em in the air fryer on 170℃ for 30 odd mins . :):)
 
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redneck joe

redneck joe

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DeepCMark58A said:
I am trying to decide how to do this years Thanksgiving bird. I prefer a dressing stuffed roasted bird but other suggest spatz cutting and smoking?
Click to expand...
imo the best way and easier, other than the prep. It all cooks more evenly as well. Getting whatever you put under the skin is easier and stays in better.

i don't do a true smoke, just some chunks at the beginning then the rest just plain old charcoal which is enough for my wife.
 
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redneck joe

redneck joe

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turkey was epically tender and juicy. Cut off the bone, slice into 1 inch or so steaks across the grain and a bit of pan sauce. I have a small round rack that fits in my 10" cast iron so easy to get the juice and such. Add slurry, cook to thick and strain off the bigger nasty bits. Heated plates, of course....

My sweet potato dish was good (if you like sweet potatoes) but needs some tweaks before game day.

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redneck joe

redneck joe

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tonight is my copycat bean and bacon soup.



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When i was a kid i was home sick and there was NOTHING to eat in the house that a sick kid felt like making except for the can of bean and bacon that had been there since i could remember. I just knew i wouldn't like it. It simmered for an hour or so until i got hungry enough to try it. Really good.

A few years back i learned about copy cat recipes on the internets so i looked it up. For less than $10, even in todays dollars, this will feed me and the wife for maybe five good meals and the kids can swing by and steal some if they don't feel like doing their sunday meal prep.

Going to look up a fancy cornbread recipe to go with it.





Might add a turnip to it as well:


ingredients​

2 cups dried navy beans
6 strips fried bacon, crumbled
3 carrots, peeled and diced
3 stalks celery, diced
1 medium onion, finely diced
1/2 teaspoon dried thyme
2 cloves garlic, minced
4 ounces tomato paste
1 dash crushed red pepper flakes
4 cups water
2 cups ham stock
1 tablespoon wine vinegar
3 drops liquid smoke, more if desired
salt and pepper, to taste

directions​

Soak the beans in water overnight. Drain well.

Combine the soaked beans, bacon, carrots, celery, onion, thyme, garlic, tomato paste, crushed red pepper, water, and stock in a Dutch oven over medium-high heat. Bring to a boil then reduce the heat to a low simmer. Simmer for 3 hours or until the beans are tender.

Remove 1-2 cups of the soup and place in a blender. Open the feed tube in the lid of the blender to let steam release. Puree until smooth, then return to the pot.

Stir in the wine vinegar and liquid smoke. Mix well. Season to taste with salt and pepper. Serve hot.
 
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