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Thread: Fave seasonal food

  1. #11
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    Re: Fave seasonal food

    Egg Nog. Damn, it's good!

  2. #12
    Senior Member Shrike's Avatar
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    Re: Fave seasonal food

    Homemade "wild" mushroom stuffing at Thanksgiving.
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  3. #13
    Senior Member MACHINE666's Avatar
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    Re: Fave seasonal food

    Quote Originally Posted by Shrike View Post
    Homemade "wild" mushroom stuffing at Thanksgiving.
    Does that include a special "herb" as part of the ingredients?

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  4. #14
    Senior Member Shrike's Avatar
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    Re: Fave seasonal food

    Quote Originally Posted by MACHINE666 View Post
    Does that include a special "herb" as part of the ingredients?

    Going home to my folks for Thanksgiving for the first time since 1987. So maybe next year.
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  5. #15
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    Re: Fave seasonal food

    Quote Originally Posted by TSgt"M" View Post
    Acorn squash with sausage stuffing baked in the cavity. Doesn't sound that good but you have to try it.
    I want to try this one. I feel that it is delicious.

  6. #16
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    Re: Fave seasonal food

    I was told Summer Sausage is a seasonal food???
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  7. #17
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    Re: Fave seasonal food

    Does the Fair count as seasonal? Then Fair Food. Doesn't matter what...deep fried whatever.

  8. #18
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    Re: Fave seasonal food

    Rosettes....
    “I say, imagine in your private life, if you decided that I’m not going to pay my mortgage for a month or two—first of all you’re not saving money by not paying your mortgage. You’re just a dead beat. “

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  9. #19
    Senior Member Absinthe Anecdote's Avatar
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    Re: Fave seasonal food

    This stuff is perfect to cook once cold weather sets in. The recipe below is from the Tabasco website and is awesome.

    The roux is a little tricky to make is you've never done it before, so I suggest watching a YouTube video before trying it for the first time.

    Chicken, Ham and Oyster Gumbo
    INGREDIENTS

    2 tablespoons vegetable oil
    3 tablespoons all-purpose flour
    2 green bell peppers, diced
    2 celery stalks, diced
    1 medium onion, diced
    2 garlic cloves, minced
    1 (14.5-ounce) can diced tomatoes, undrained
    2 cups sliced fresh okra
    2 cups water
    3 pounds chicken, boned and cut into large chunks
    1 pound boneless smoked ham, cut into 1-inch chunks
    2 tablespoons chopped fresh parsley
    1 tablespoon TABASCO® brand Original Red Sauce
    1 teaspoon salt
    1 bay leaf
    1 pint shucked oysters and their liquid
    3 cups hot cooked rice

    PREPARATION
    Heat oil in a 5-quart Dutch oven or saucepan over medium heat. Add flour and cook about 30 minutes, stirring constantly, until roux turns dark brown and develops a nutty aroma. Add green peppers, celery, onion and garlic; cook 10 minutes or until vegetables are tender.
    Add tomatoes, okra, water, chicken, ham, parsley, TABASCO® Sauce, salt and bay leaf. Bring to a boil over high heat, reduce heat to medium, and simmer uncovered for 45 minutes, stirring occasionally.
    Stir in oysters and simmer 10 minutes longer. Discard bay leaf. Serve over rice.
    Makes 8 servings.
    Nutritional information per serving: 404 calories, 36g protein, 35g carbohydrate, 13g fat, 113mg cholesterol, 1207mg sodium

  10. #20
    Senior Member Stalwart's Avatar
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    Today I had a lobster roll in downtown Annapolis.

    Really good for a very plain thing:

    fresh lobster
    drawn butter poured over top
    little bit of mayo
    on a crusty bun
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