I have never been a fan of radishes – they have always just been too “bitey” for me. Yet, I grow them. Why? Who knows. But for years I just gave them away. But last year when I discovered roasted radishes, that free radish gravy train for my friends stopped running (sorry guys).
Tonight I added a new recipe to the repertoire, and this one uses those yummy greens. And guys. It’s super good.
Clean your radishes and remove the greens, setting aside. Remove the ends and quarter the bulbs and add to a pan with some rough chopped onion, a bit of butter and some of that awesome bacon grease you’ve been keeping in your freezer (Oh? You don’t save it? Why the hell not?!).
Sauté over medium heat for 5-10 minutes or until radishes and onions are softened. Add your clean and rough chopped greens, wilting for 2-3 minutes. Salt, pepper, cayenne, whatever to taste and serve.
Guys. It’s so good. And super minimal waste heading into the composter. Now go. Go do it! Sauté radishes and greens!
What the hell is onion jam? Think of carmelized onions in a concentrated and ready to go form. Spread it on burgers, fancy sandwiches, plop it on an over the top boujie pizza. You name it, you should eat it. And you know what? It’s super easy to make.
Rough cut 9-10 large onions. Feel free to use whatever you have around or mix and match red, yellow, white, etc. And if you have some shallots or garlic kicking around? Chop those up as well.
Put your cut onions in a large pot or dutch oven with a large half cup of brown sugar.
Cook these down until they are browing and you start to get those yummy fronds on the bottom of the pot. This can take anywhere from 45 minutes to 2 hours depending on the water content in your onions. Stir as needed.
When your onions have cooked down, add 2 cups red wine (straight outta the box, yo!) and 6 TB of balsamic vinegar. Add 3/4 tsp salt and 3/4 tsp pepper. A little bit of thyme would probably be a great idea because thyme is amazeballs.
Cook this down until it reaches a nice thick consistency and add to sterlized jars. Water bath for 10 minutes.
Allow to then sit for 24 hours before storing, gifting, or stuffing face.
I grew up on Jiffy mix biscuits. They were a pretty regular fixture at the dinner table and I still have a soft spot in my heart for those (mom used a cutter for round biscuits, and dad just dropped them from the spoon). However, we don’t buy Jiffy in our house, so when it’s time to make the perfect biscuit, a little elbow grease is involved.
- Mix 2 cups flour, 1/4 tsp baking soda, 1 TB baking powder and 1 tsp salt in a bowl
- Cut in 6 TB very cold butter until it makes a mealy mix
- Add 1 cup buttermilk and mix until just combined (over mixing is bad)
- Turn out onto a floured surface and press until it’s about half an inch thick. Fold the dough over on itself and press again.
- Repeat the folding process 4 times (this is how you get all those awesome flaky layers)
- Cut with a cutter and bake in a 450* oven for 10-12 minutes
Making the gravy and meaty bits is super easy. Thanks to my friend Colour who turned us on to doing this in the same pan a year or so ago, a process that was already pretty idiot proof got even easier.
- Brown 1 pound ground pork or the sausage of your choice
- Sprinkle cooked meat (don’t drain! Keep the oil and fat because, healthy!! And delicious…!) with 2 TB flour
- Slowly add 1 1/2 cups milk and stir to thicken
- Sprinkle with salt and liberally apply pepper
- Make sure your husband walks by and adds more pepper
- Add more pepper yourself (we like our pepper)
- When thick, spoon over your biscuits and unhinge your face
I bet you didn’t think biscuits and gravy could be that easy, eh?
We brined our first poultry for Thanksgiving and it was amazing. Since then we’ve been brining all of our chickens and they are pretty out of this world. It’s the easiest thing to do and basically guarantees a super juicy a delicious bird.
- Add a gallon of water to a stock pot
- Pour 1 cup kosher salt, 3/4 cup brown sugar, 3 bay leaves, a handful of peppercorns, 2 cloves chopped garlic and a generous sprinkling of red pepper flakes to the water. If you have a lemon on hand, cut that in half and add to the water (a few squirts of lemon juice will also work)
- Heat until the salt and sugar have dissolved and allow to cool fully
- Add bird and allow to marinate – at least 4 hours (I like to leave the stock pot on the deck outside in the winter all day)
When the bird is done, remove it from the water and pat dry. Season as you would normally, but omitting the salt (it’s already salted). Cook as you would a roasted chicken and be amazed. Yum.
I few people asked me if I had any great dinner roll recipes this Thanksgiving. Truth be told, I didn’t. However! I do have a great hamburger roll recipe, and thought, why couldn’t that be used? So I gave it a try myself and omg…..those rolls are so good. Follow the recipe just as you would for the hamburger buns, but form smaller dough balls. Slather with butter. Shove in face. Repeat.
We did the traditional Thanksgiving spread, including mashed potatoes, creamed spinach, giblet gravy and stuffing (not much of a healthy vegetable to be seen – I’m ok with that), and of course, a giant turkey. Like, 23 pounds of giant turkey. I know – that’s huge. But of course we use all parts of it and feel that if you’re going to go through the trouble of brining and basting and whatevering, you might as well make it a big ass bird. The stock has already been simmered in the pressure cooker, and the meat has been separated for leftovers, etc (I can’t wait for the husbands epically awesome turkey enchiladas tomorrow – homemade enchilada sauce from scratch – with turkey drippings!!).