Trying to Catch Up - Nov 19, 2010

A few years ago my wife and I decided we would start cooking Thanksgiving dinner for our families.  Every year we decide what we are going to cook at least a month in advance, and every year (much to my wives chagrin) I change the menu hours before we are planning to put the food on the table.  Every year I promise I will not add anything to the menu, there will be no surprises, but every year I find some last minute inspiration that gets me in trouble.  While I currently do not have cranberry sauce on the menu to go with the truffle laced and butter stuffed turkey, typing this recipe reminded me of how much fun it is to listen to the popping of cranberries as they tell me they are almost ready to be pulled off the heat, (or that I haven’t stirred them in a while and they are currently scorching the pan), and just how much fun it can be to dodge molten cranberry sauce as it jumps out of the pot onto my not so used to the heat anymore arms. Yes it will most likely be the fresh cranberry sauce that causes my wife to get upset with me this year.

Grilled Potato Wedges

Another great way to use up some left over baked potatoes.  Everyone loves French fries, this gets that great crunch of a fry and the smokiness of the grill.  This is very easy to put together and can be a really great side dish for a grilled steak.

2 Large Idaho Potatoes (pre-cooked)

½ cup Dijon Mustard

2 teaspoons Crushed Garlic

2 Tablespoons Worcestershire Sauce

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Fresh Thyme

Kosher Salt

Freshly Ground Pepper

1.      Preheat a grill to medium heat and lightly grill the surface.

2.      Cut potatoes into four to six wedges. 

3.      In a bowl, mix together the remaining ingredients.  Toss the wedges in the vinaigrette mixture.

4.      Place the potatoes on the grill and turn to create even browning.  Cooking 10-15 minutes or until browned and crispy.

 Cranberry Sauce

I never cared for cranberry sauce until I started to make it from scratch.  This is an adapted recipe from Better Homes and Gardens several years back.  There is something about the fun sound of cranberries popping as they cook, letting you know you are on the right track.

1 Medium onion, diced

1 Tablespoons garlic, minced

1 Tablespoon oil, for sautéing

½ cup Grande Marnier-Orange Juice will work, but it’s just not the same.

¼  cup granulated sugar

¼  cup brown sugar

½ teaspoon ground ginger (if you would prefer to use fresh up amount to 2 teaspoons and saute with garlic)

½ teaspoon ground cinnamon (preferable fresh ground)

1 Large apple Cut into cubes

In a large saucepan heat oil, and add onion.  Sauté until they begin to soften, about 3 minutes, then add the garlic and continue to saute.  When garlic begins to become translucent add cranberries, sugar, ginger, and cinnamon.

Bring to a boil and add in the Grande Marnier.  (There will very likely be some flames from the alcochol being cooked off.) Reduce heat to medium-low, and simmer uncovered, stirring often, for 12-15 minutes.  The mixture should just be thickened, it will continue to thicken as it chills, so do not worry if it is not as thick as you would like to serve.  Stir in apple chunks and stir to mix.  Transfer to a storage container and chill uncovered, stirring occasionally until thoroughly chilled, then cover.  Sauce can be kept for at least 3 days before serving.

Feel free to add in some pecans, rosemary, or orange zest to the sauce.