Tag Archives: Holiday Treats

The Turkinator

As with most things I encountered as a yute, I took for granted the dreaded leftover Thanksgiving meal.  The thought of eating the same thing day after day had little appeal to me and was the bane of my  holiday season.  For all I cared, let the oversized Uncle Frank take home that schit or better yet, feed it to Otis (black lab equivalent to Marley). 

But as time has passed and experience has replaced naivety, so my perspectives have changed.  Don’t get me wrong, I still don’t care to eat the same thing day after day; but with a little bit of creativity and little preparation, I have learned to turn traditional Thanksgiving leftovers into post holiday masterpieces. 

In Texas, Thanksgiving weather can be a bit erratic; 80 degrees one day and 40 degrees the next.  If it happens to be one of those real “ducky” days when the wind is howl’n and the mercury is dip’n, you need to stick with something like the Rule of One Etouffee.  But, for those days when shorts and a T-shirt are the appropriate attire, my latest creation will even make Aunt Bertie a pleasure to be around.

The Turkinator

4 oz.  cranberry sauce

3 oz.  blue agave beer b que sauce

8 slices of ½” thick sourdough bread

4 oz. Brie cheese, sliced

8 oz. turkey leftovers, sliced

¾ c fresh arugula

Preheat Panini press or large grill pan or skillet.

Spread a generous portion of blue agave beer b que sauce on the top and bottom slices of the sourdough bread.  On the bottom half of each slice, layer Brie cheese, turkey, cranberry sauce, and arugula. Top with remaining sourdough slices.

Place the sandwiches on the Panini maker and close. If using a grill pan or skillet, place another heavy skillet on top of the sandwiches to simulate a Panini press. When the bread is toasted and the cheese is melted, remove the sandwiches and serve.


A Twist

For most of my blog entries, I put a lot of time and effort into each creation, working hard to connect with my reader and trying to bring a little levity to an otherwise “stale” subject matter.  However, as most of you may have figured out by now, I am no master of the English language and writing/grammar has never been one of my strong points.

As we enter into the holiday season, I have many recipes I want to share with you.  In the past, I have tried to post new recipe blogs every 7 to 10 days, with most of the time span being the result of creating a good lie and/or story to highlight a great recipe.  With the eating season upon us, my “twist” is to post recipes more often, with the emphasis being more about the recipes and less about the connection.  As much as I would like to keep you entertained, I don’t have a strong enough liver or enough bullschit to keep up with this aggressive plan.  So sit back, put on that apron and hope you enjoy the change.

Holidays are a time for sharing and a time to make lasting memories.  Some of my fondest memories are holidays at Grand Lake O’ The Cherokees, surround by friends and family.  As with most Lake memories, food and beverage played a vital role.  From White Trash Hors d’ Oeuvres1 to Welch’s Holiday Beef Tenderloin, food was ever plentiful and always taste better at the Lake. 

As its name might suggest, White Trash Hors d’ Oeuvres are less about appearance and more about taste.  Without fail, they are the first to go at any holiday gathering, though few will actually admit to liking them.  I assure you, it has nothing to do with the taste, for they are one of the most delightful holiday treats around.  No, it’s about perception; it’s about trying to be something you aren’t.  Admit it or not, deep down, we all have a little “white trash” in us; some just have the courage to embrace it.

White Trash Hors d’ Oeuvres

1  cheap canned biscuits

1  package Li’l Smokies

Preheat oven to recommended temperature on canned biscuits.  Next quarter the biscuits (use halves if you prefer a little more bread) and around a Li’l Smokie.  Place wraps on a non-stick cookie sheet and baked for approximately 8 minutes.  Once golden bread, remove and let cool.

Aunt Lynne’s Hot Mustard

1c  Coleman’s Dry English Mustard

1c  malt vinegar

1c  sugar

3  eggs

The night before, combine mustard and malt vinegar in a glass bowl and refrigerate overnight.  After allowing the mustard mixture to sit overnight, combine mixture and remaining ingredients in a double boiler, place over medium heat and stir constantly until thickened.  Let cool and serve with Hors d’Oeuvres.  

Special Note:  This recipe comes from an amazing book written by Mary Ann Hille, called Ruby The Rowboat, Stinkbait, And Other Fishy Stories.  It is a memoir about her husband Joe Bob and the influence he and everyone else from Boat & Bottle Cove had on all of our lives.  We are truly blessed to have lived these experiences and are better people today because of Joe Bob.  

For your holiday treats and accoutrements, check us out at www.schitbird.com


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