Thanksgiving Pre-Funk

While slogging our way through Patagonia and subsisting on oatmeal, tuna, and freeze dried dinners for 5 days we were all doing a little food craving. You know those half-crazed conversations you have while you are a) in the wilderness b) in a foreign country with food you don't like c) on a diet? I've never been on one, but I think it would be like this. Anyways, Thanksgiving came up and we were all spitting out foods we couldn't wait to devour, salivating, stomachs curling at the thought of more tuna. Ok, I'm being dramatic. But we were excited for Thanksgiving. Additionally, Matt has had this dream of making his very own deep-fried turkey for oh, forever. Foreverrrrr (insert Sandlot voice here). We came up with the grand idea of having a Friends Thanksgiving. The idea developed and morphed to include our wonderful friends Bret + Jaci and our fabulous Kestrel wine club wines.

This past Saturday we all gathered together to give thanks, eat some good food, drink some good wine, catch up with B&J, and have the adventure of cooking a deep fried turkey. It turned out swimmingly. Matt & I hosted, and in case you haven't been to our house, our kitchen in miniature. Positively tiny. But we were creative and everyone did some prep and home and it all worked out. The food was fantastic. Everyone loves their family Thanksgiving, but you all know that probably half the dishes there are there for just two people. Grandma and Auntie so and so who just can't let go of....cranberry jelly? Jello? What's the name of the smelly fish Nimrods? (Grandma, I know you're reading this. I love you. And Mom loves the cranberry jelly).   We went out with the old and in with the new. Jaci is from Arkansas, so we even got some green bean casserole (definitely not a NW dish) but with a NW twist: no bacon, no bacon drippings involved.

The deep fried turkey was truly an adventure. If you have never tried this (and you probably haven't) I would highly recommend it. It is NOT at all greasy or 'deep-fried' seeming. Matt injected it with a marinade and put a dry rub on it and it come out with a nice crispy skin, great flavor, and is the juiciest turkey you have ever had. Yum Yum. Additionally it only takes an hour to cook, and leaves your oven free for the 100 other things that need to be in there that typically result in some cold stuff, some late stuff, some forgotten stuff. However, proceed with caution. Everyone has stories of their friends friend who burned their house down doing such a thing. :)

A big thank you to my parents who let us invade their house while they were in Mexico and steal their fabulous, gigantic deep fryer for the momentous occasion. And if you actually want to try this thing, click here, and here, for some great advice.

Lowering the turkey into the basket

Lowering the basket into the boiling oil

Verrryyyy carefully

So close to overflowing and destroying out hard-won grass. But it didn't :)

The proud boys

Taking out the turkey after its done

*Note the dark crispy looking outside, yum!

**Also note the pliers, hammer, and chisel that the boys are using to accomplish this task

Besides the turkey our menu included

Pumpkin Dip w/ Apples
Over Fried Sweet Potatoes
Garlic and Chive Mashed Potatoes
Rolls
Waldorf Salad
Green Bean Casserole
Cranberry sauce
Stuffing
and delicious Peanut Butter Chocolate Pie for dessert.

Everyone's food was amazing!

Matt and I really enjoy cooking and do a lot of when we have the time so I'm thinking I'll be sharing some of the recipes that I really enjoy on here so that you can enjoy them too! Yum Yum. Most of my recipes come from myrecipes.com because: they have pictures, which I love, they have reviews, and they have test-kitchen tried and true recipes. While some of those people off the street have great stuff you just never know. But you almost always know with myrecipes.com. Plus I love the pics. SO, here are two of the new ones I tried out for Thanksgiving. If you're looking for something new for Thanksgiving, give them a try!

Pumpkin Dip

Yield: 12 servings (serving size: 2 tablespoons dip and 2 apple slices)


Ingredients
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese
• 1/2 cup packed brown sugar
• 1/2 cup canned pumpkin
• 2 teaspoons maple syrup
• 1/2 teaspoon ground cinnamon
• 24 apple slices

Preparation

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.


Oven-Fried Sweet Potatoes
Yield: 7 servings (serving size: 1/2 cup)


Ingredients
• 4 medium sweet potatoes, peeled and cut into 1/4-inch slices (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Vegetable cooking spray
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon grated orange rind
• 1 small garlic clove, minced


Preparation

Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender, turning the potato slices after 15 minutes.


Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.