i don’t remember thanksgiving growing up.
sure, we had school off,
but thanksgiving meals were …
i seem to recall a time when
we had black duck soup.
other than that,
it was just another meal.
this resulted in me as a grown up
with lukewarm aspirations for
turkey and all the fixings
(though, i will eat the shit outta some stuffing).
most years we’ll mark the occasion
with something special.
dw re-created a regional favorite,
that region being Rochester, NY.
i won’t lie,
i only managed 1 1/2 sittings,
out of like 5 sittings,
he was in a fog of nostalgia each time.
he planned this meal for weeks,
dissecting various recipes,
discussing with friends,
and all i did was take pictures.
it is a season of gratitude,
and i have much to be thankful for,
as written up by dw, with proper punctuation and complete sentences.
this was served with healthy slices of molly’s scallion pancakes challah
Meat Sauce (I used this one. Very good taste and texture. Doubled the spices) – (Warning – Plays a MIDI song on load)
1 lb. ground beef
2 tablespoon minced onions, plus extra for garnish
1 teaspoon paprika
1 teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon crushed thyme leaves
2 ½ cups water (I just used as much as needed, and added more when it cooked down.)
Method: (This is my method that I wrote)
Saute some finely diced onion in oil.
Before the onion takes color, add the ground beef breaking it up and stirring constantly until it is cooked to a fine consistency.
Add spices, stirring well. Perhaps double the amount of spice for extra flavor
Add water to the sauce so that it has a bit of a runniness. It should have enough that it will trickle through the other elements for added flavor.
Let it simmer as long as you want. Add water as needed.
Potatoes – Cubed
Place cubed potatoes in a saucepan with enough water to cover
Bring to a boil and continue boiling for about 3-4 minutes.
Drain very well
In a large skillet, using a generous amount of oil, fry the potato cubes. Take care not to move them too much, but careful to keep them from sticking. Cook until beautiful.
Season generously with salt and pepper
Cook the elbows perhaps a bit too much for soft texture
Dice the carrot and celery to a fairly small size.
Add a bit of mustard if desired. Ties in the plate flavor and reduces the amount of mayo needed.
Meat (Choose one and use two per serving)
Sausage – Weisswurst is perfect to represent a white hot
Fried Egg – Runny yolk
Cheeseburger – Cheese should be white
White Onion – Chopped coarsely
Mustard – Brown, and should be loose/runny
On a standard dinner plate, arrange one side with the mac salad, and the other with the home fries. Don’t be stingy.
Add the meat. If patties, use two. If a hot dog or sausage, split in half lengthwise (Sear the cut edge on a skillet or grill) and use two.
Add a generous swipe of mustard across the plate.
Add a generous scoop of diced raw onion
Top with a generous scoop of the meat sauce. It should be runny enough to wet the plate through the mac salad and home fries.