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Post by chicobrownbear on Nov 26, 2008 5:33:31 GMT -5
Is being made by my wife in the kitchen right now. Its what heaven must smell like. Its going to be tough to keep out of it until tomorrow. (Thnxgiving is tomorrow here)
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Post by Old Ironsights on Nov 26, 2008 11:11:48 GMT -5
Recepie?
I'm a pecan pie fiend... and am starting mine tomorrow (for Friday's Family feed)
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Post by chicobrownbear on Nov 26, 2008 11:58:18 GMT -5
Here's the recipe she used, please note that the recipe was concocted by a communist liberal as evidenced by the call for light syrup. You will certainly have the good taste to use the dark stuff as God intended (we bought the "Grandma's" brand that is 3 froghairs away from molasses) You will also note the option given for 1 or 2 tablespoons of bourbon. If you love America at all you will choose 2. The cook, or a designated appointee of the cook of course gets 2 ounces of the remaining bourbon for posterity and focus. www.foodnetwork.com/recipes/food-network-kitchens/pecan-pie-recipe/index.html
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Post by Old Ironsights on Nov 26, 2008 12:36:26 GMT -5
I always use Dark... and pure Vanillia... however I find the use of Brown Sugar to be vaguely disturbing.
Maybe that's why they call for 2-1/2 x more butter than I use... AND add salt.
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Post by drgreyhound on Nov 26, 2008 13:30:00 GMT -5
Growing up in south Texas, we had lots of homemade pecan pie as my neighbor's parents lived on a farm that had lots of pecan trees. Even though this sounds delicious and I love pecan pie, I have to say that nothing can beat Mbogo's mother's homemade coconut meringue pie. She is the greatest "comfort food" cook in the world, and I can never get enough of her food. I had very little use for anything with coconut in it before I met Mbogo and tasted his mom's pie. Now I have periodic cravings for it that I just can't ignore. Oooh, oooh, oooh, an idea--maybe a thread could be started for favorite Thanksgiving/holiday recipes? I have quite a few I could share...
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Post by chicobrownbear on Nov 26, 2008 19:36:41 GMT -5
I always use Dark... and pure Vanillia... however I find the use of Brown Sugar to be vaguely disturbing. Maybe that's why they call for 2-1/2 x more butter than I use... AND add salt. We're a day ahead of you OI, I'll post a taste report as I am a fellow conniseiur (sp?) of pecan pie. I would imagine you could add the bourbon to your favorite recipe.
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Post by danf on Nov 26, 2008 21:14:20 GMT -5
hmmmm, maybe dadfsr needs to see that recipe.... ;D
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Post by chicobrownbear on Nov 27, 2008 3:34:21 GMT -5
Ok, here's the deal. It was my wife's first pecan pie, possibly pie ever. It was the best pecan pie I've ever eaten, and as stated before, I'm a conniseur (sp?). Make one, you'll be glad you did.
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Post by Woody Williams on Nov 27, 2008 8:05:35 GMT -5
............ .. It was the best pecan pie I've ever eaten, and as stated before, I'm a conniseur (sp?). ....................... Did you eat the whole pie?
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Post by chicobrownbear on Nov 27, 2008 9:38:30 GMT -5
not yet. I don't think it has to worry about seeing Saturday though.
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Post by dadfsr on Nov 27, 2008 11:34:34 GMT -5
hmmmm, maybe dadfsr needs to see that recipe.... ;D Let's see- we have to go on the grill: 22# turkey (in Alton Brown's brine as we speak) 1 whole backstrap wrapped in bacon a hunk of ham and from the kitchen: about 7# mashed potatoes Mom's special sweet potatoe dish persimmon bread pudding(Mom is mashing persimmons right now) Plus finish off packaging the rest of Darcy's deer cleaning house etc, etc, etc Yup I'll get right on that Bourban Pecan Pie recipe as soon as I have some time
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Post by Old Ironsights on Nov 27, 2008 22:12:56 GMT -5
My Pecan Pie is done. Tomorrow I make the Roast Pheasant (shot in SD) in sage/brandy/orange glaze, baked Yams in red-wine sauce, corn casserole, wild rice and baked acorn squash. Spent the day today scouting deer for late Archery/UDZ.
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Post by chicobrownbear on Nov 27, 2008 23:35:31 GMT -5
I love acorn squash with butter, cinnamon, sugar, and nutmeg.
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Post by drgreyhound on Nov 29, 2008 9:43:25 GMT -5
I like everything that's been mentioned in this thread already...all at one time. ;D
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Post by Old Ironsights on Nov 29, 2008 14:22:33 GMT -5
Funny - the thing that actually took the longest to cook was the Yam Glaze. It sat in the double boiler all day before it reduced to the right carmalized yet not-grainy consistency.
2c Brown Sugar, 1/2c Cream Sherry 2oz Sangria 1/4c Salter Butter.
Buttery/Vanillia ish not-quite-caramel flavor. Perfect on dry-baked Yams.
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