Combine the first 8 ingredients together in a small saucepan, and stir until all ingredients are incorporated. Simmer over medium heat until reduced by 1/3, about 15-20 minutes.
Recipe based on Giada DeLaurentiis
This is a great dish and I had been craving something warming and when I saw eggplants on sale I grabbed one. After preparing I looked at Lyn and said that was a lot of work. She smiled and said it is an act of love. It was well worth it and I better freeze some quickly I already found a way to have it make my plate three times now.
Since Lyn is still on her special strict diet I have to fend for myself, so I had a small eggplants and I cut the ingredient in half.
Ingredients
How: Place oil in pot mix the seasoning in and heat slightly mix in the add the sauce bring boil and then to simmer
Ingredients
How: Slice the eggplant ¼ inch thick. Lay out on paper towel and sprinkle with salt. After the moisture comes to the surface (little water bubbles) pat dry with paper towel. Flip and repeat. This takes a while we went shopping. There are other methods to draw out the moisture you can Google them.
Dip eggplant in flour, shake off excess and then into egg mixture to cover and shake of excess. Slowly brown on both sides. Set aside.
Ingredients
How: Mix together and mix in ¼ cup hot water to moisten.
Cover the bottom or baking dish with sauce
Make first layer of eggplant
Spoon the stuffing over the eggplant
Spoon a little of the sauce
Place ½ of provolone and ¼ slice of mozzarella cheeses on top
Layer the rest of the eggplant
Cover with provolone cheese and sprinkle with grated cheese
Pour marinara sauce to fill casserole. Cover tightly with tin foil. Bake in 350 oven for 45 minutes.
Glaze (for last 15-30 minutes)
To stuff inside turkey
Wash and pat dry the turkey. Place the turkey, breast side up, in an oven-roasting bag.
Add the hot sauce, 1 tsp. salt and 1 tsp. pepper to the buttermilk container; shake to combine.
Pour the buttermilk mixture over the turkey trying not to get in cavity. Seal the bag, transfer to the refrigerator and let marinate, overnight turning the turkey over once at least 5 hours. I also turned on side for 1 hour each side.
Remove the turkey and pat dry inside and out. Rub the skin with 1 tbsp. oil; season with salt and pepper. Let rest at room temperature.
Stuff turkey with oranges and onion in body and neck cavities. This is great with chicken also, really adds moisture in my opinion.
Preheat the oven to 400 degrees . Tuck the wings behind the back of the turkey. Place the turkey, breast side up, on a rack set in a large roasting pan. Roast, basting once with the pan juices, for 1 hour. Lower the heat to 350 degrees and roast, basting every half hour, until an instant-read thermometer registers 155 degrees when inserted into the thigh, 1 to 1 1/2 hours more. If the turkey is over browning, tent with foil. Remove from the oven, tent and let rest for 30 minutes. We also basted with some maple syrup mixture at the end and allowed to crisp up.
Stuff with oranges and onion season with oil salt and pepper
Save 1-3 tbsp of drippings for the Make Ahead Gravy.
Note: The skin was nicely colored, crisp and tasty the meat was really juicy and tender even the breast.
Jerod Mayo was drafted by the New England Patriots in the first round (10th overall) of the 2008 NFL Draft … Signed by the Patriots (7/24/08). This Thursday we play the Jets again we need him to play as he did the first meeting with I believe 11 Tackles – 10 Solo and 1 Assist and caused 1 fumble. He hits often and hard, maybe too hard sometimes. Here is a sandwich that hits you hard in a good way. This came from Scup’s In the Harbor the restaurant my sister and her husband used to own and operate in east boston, now they live on the opposites coast in Washington state but still root for the patriots. We even Skype some of the games for them if not on national TV. They are still keeping some stuff a secret so I had to wing it, gee my own sister go figure. Kind of like your Mom a little of this and handful of that.
Oh if you want a Thanksgiving Day recipe try my Buttermilk Marinated Turkey but marinated at least 8 hours or overnight turning once start breast side up.
Bacon, Lettuce, Tomato and Jerod Mayo Sandwich
Make sandwiches cut in half and stake on platter or serve all ingredients on a platter and have a build your own sandwich.
Wendy says: I Hope Mr. Mayo enjoys his namesake sandwich.
nepatriotslife life Mayo mentions
Video: Mayo goes down with shoulder injury.
Video: Jerod Mayo hates Tom Curran from CSNNE
Revitalizing The Dynasty Defense
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We admit it’s tough to make a bad BLT (there is bacon in there, after all). But it’s a genuine challenge to ace every element—crisp strips of meat, sweetly ripe tomato, lettuce with just the right crunch—and elevate this humble sandwich to warm-weather classic. Scup’s in the harbor rises to the occasion with cherry wood–smoked bacon and roasted cherry tomatoes nestled on red leaf lettuce. Sliced cheddar and a spot of pesto mayo add zing and texture without overpowering the key players, and sturdy slices of toasted wheat keep hands clean and flavor at the fore. Boston Magazine 8-2009
Cranberry sauce is something we love and every year we try another recipe this year a repeat, one we tried way back in 2002 from YankeeMagazine recipe and liked. With our own twist of course.
Yield: 18-20 servings
This tangy cranberry compote is a great way to refresh your taste buds mid-meal.
In a large saucepan over medium heat, combine all ingredients. Cover mixture and cook 20 minutes, stirring occasionally. Cool in pan. Transfer to a glass jar with an airtight lid, cover, and refrigerate. When ready to serve, pour compote into a serving dish and garnish with orange zest.
I ask you, what else can you make ahead?
We are doing whole berry cranberry sauce also.
After Tday I will post more pictures
1 day ahead: In a medium saucepan over medium heat, sauté onion and garlic in 3 tablespoons chicken broth for 4 minutes. Add flour and stir 1 minute. Slowly add the rest of the broth, stirring constantly. Add apple juice, lemon juice, evaporated milk, Gravy Master, rosemary, thyme, salt and pepper. Bring to a boil, and then reduce heat to low and simmer 10 minutes, until thickened slightly. Remove from the heat and place in a blender. Pulses 30 seconds on liquefy. Place in a covered container and refrigerate.
Next Day: Half an hour before serving, place gravy in a saucepan over low heat. Whisk in 3 tablespoons turkey drippings and simmer on low, stirring occasionally, until serving.
About 2 weeks ago whiles cooking, I was turned and asked Lyn, I wonder how turkey would be marinated in buttermilk. I had used butter milk with many of my chicken dishes and always love the results, tender and juicy. So why not Turkey, let’s try it for Thanksgiving. She smiled and said that is a good idea but I hate to try an experiment on that day why not try it first. I personally feel she was secretly hoping I would get discourage and go with a beef tenderloin roast. I did not. I “Googled” turkey and buttermilk and was surprised that others had beat me to it, I was not the genius I thought. Armed with their ideas we marched to Wholefoods because they were the only ones who had a half turkey before the big day. With half a turkey and a quart of butter milk in my arms I was happy as live turkey after thanksgiving something new to try.
Wash and pat dry the half turkey. Place the turkey, breast side up, in an oven-roasting bag.
Add the hot sauce, 1 tsp. salt and 1 tsp. pepper to the buttermilk container; shake to combine.
Pour the buttermilk mixture over the turkey. Seal the bag, transfer to the refrigerator and let marinate, turning the turkey over once, for at least 4-5 hours. I suppose you could do it over night.
Remove the turkey and pat dry inside and out. Rub the skin with 1 tbsp. oil; season with salt and pepper. Let rest at room temperature.
Preheat the oven to 400 degrees . Tuck the wings behind the back of the turkey. Place the turkey, breast side up, on a rack set in a large roasting pan. Roast, basting once with the pan juices, for 1 hour. Lower the heat to 350 degrees and roast, basting every half hour, until an instant-read thermometer registers 155 degrees when inserted into the thigh, 1 to 1 1/2 hours more. If the turkey is over browning, tent with foil. Remove from the oven, tent and let rest for 30 minutes.
While this is cooking
In a large pan, heat the remaining oil over medium heat, add optional butter. Add the onions, garlic, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring frequently, until soft and browned until caramelized, about 35-45 minutes. Add the flour cook, stirring constantly, for 1-2 minutes. Add 1/2 cup chicken broth and cook, stirring, until thickened. Add the remaining 1 1/2 cups broth and bring to a boil. Stir in a touch of gravy master. Lower the heat and simmer for 5 minutes. Serve the gravy with the turkey. I was lazy but a nice touch might be to blend the end results together.
Note: The skin was nicely colored, crisp and tasty the meat was really juicy and tender even the breast.
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Originally, buttermilk was the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. 
During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life. However, in establishments that used cream separators, the cream was hardly acidic at all.
Don’t you think that it is funny how when the leaves start to turn and cover the ground stews and roasts creep back into our diets? I suppose it’s because cooking something in the oven during the summer just heats up the kitchen and during the fall with windows closed the aroma fills the house. That is good because when you go out for the sweater weather walk and return to the house you are hit with that drool starting blast of goodness. Pork Loin is one of my wife’s favorite cuts of meat, there is just so much you can do with it and we have. I saw this today and it reminded me of others I have tried and thought I would share it with you. Also included the how to double butterfly instructions on the bottom.
Why this recipe works:
Enchaud Perigordine is a fancy name for what’s actually a relatively simple French dish: slow-cooked pork loin. But given that American pork is so lean, this cooking method leads to bland, stringy pork. To improve the flavor and texture of our center-cut loin, we lowered the oven temperature (to 225 degrees) and removed the roast from the oven when it was medium-rare. Searing just three sides of the roast, rather than all four, prevented the bottom of the roast from overcooking from direct contact with the pot. Butterflying the pork allowed us to salt a maximum amount of surface area for a roast that was thoroughly seasoned throughout. And while we eliminated the hard-to-find trotter (or pig’s foot), we added butter for richness and sprinkled in gelatin to lend body to the sauce.
We strongly prefer the flavor of natural pork in this recipe, but if enhanced pork (injected with a salt solution) is used, reduce the salt to 2 teaspoons (1 teaspoon per side) in step 2. For tips on “double-butterflying,” see step-by-step below.
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.
2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.
3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).
4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard thyme sprigs and bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.
Steve says: I have tried this on a lot of different roast and my god does it enhance the flavor
When butterflying a narrow roast like pork tenderloin, a single bisecting cut will usually suffice. But to open up wider roasts like the center-cut pork loin used in our French-Style Pot-Roasted Pork Loin, we make two parallel cuts. This technique exposes more of the meat’s surface area to flavorful seasoning.
1. Holding chef’s knife parallel to cutting board, insert knife one-third of way up from bottom of roast and cut horizontally, stopping ½ inch before edge. Open up flap.
2. Make another horizontal cut into thicker portion of roast about 1/2 inch from bottom, stopping about 1/2 inch before edge. Open up this flap, smoothing out rectangle of meat.
Thanks to their well-marbled pork, the French can get away with pot-roasting the loin, one of the leanest cuts of the pig, without drying it out. Here’s how we adapted their approach to super-lean American pork loin.
“DOUBLE-BUTTERFLY” AND SALT Opening up the roast like a tri-fold book creates more surface area for seasoning, ensuring that the salt thoroughly penetrates the meat.
ADD FAT Spreading garlic butter over the surface enriches this lean cut, bringing it closer in flavor and juiciness to well-marbled French pork. We then fold up and tie the roast.
COOK IN LOW OVEN Roasting the pork in a gentle 225-degree oven until medium guarantees that the meat will cook up tender and juicy, not chalky and dry.
ADD GELATIN Adding gelatin to the exuded meat juices replaces the body and richness lost by omitting the pig’s trotter used in the French original.
There is a good video of this recipe
Never really understood coupons, always seems that they are for something I do not use. Switching to another brand just because I can save 20 cents made no sense, will I like it, and back in the day will the kid eat it. Don’t get me wrong I am not against using them for something we already use that would be foolish. Then there are the coupons that print out when you are checking out, you know the ones they are counting on you to forget about or leave at home. Save $7.00 on your next order of $70 or more. Can’t tell you how many times we have forgotten about them until we see them on the counter at home, after shopping. Why can’t they just add it to your non privacy store card and automatically deduct it, makes more sense to me. Better yet why not get rid of those cards all together and give us lower more reasonable prices. So back to my point, we had one of these coupons and remembered it but had to go around finding things that we use to get the total up to take advantage of the coupon. We did it but one of the things was a buy one and get one free package of center cut boneless pork chops. I am still on the fend for myself diet so I figure I could put them to good use. I decided with the suggestion from my wife that I could slip each chop and make cutlets. I know that the loin in the better cut for this but one makes do with what they have. So split and pound I did.
I made the following first and then some pan fried cutlets for salads and other meals.
Skin the pineapple, clear all the eyes, and cut lengthways into triangles wedges. Trim away the core then cut across into slices.
Pound the pork until very thin and slice thinly across the grain
Toss Pork in a mixture of cornflour, salt and pepper until well coated.
Add soy sauce, sesame oil and garlic to pork and mix well
Heat peanut oil in wok or fry pan, add pork and fry just until the color changes. Add pineapple, bell pepper and red pepper flakes reduce heat cover and simmer about 3 minutes. Give the sauce a quick stir and add to pork and stir until thicken, toss in spring onions and mix thoroughly. Spoon into serving dish.
Sauce: Add pineapple juice gradually to cornflour, mixing until smooth. Stir in soy sauce.
I prefer fresh pineapple rather than canned.
This can also be made with Chicken instead of pork, works well some might say better.
From Webmd.comPineapple Discovery
In 1493, explorer Christopher Columbus found pineapples on Guadeloupe Island in the Caribbean. The fruit is also native to southern Brazil and Paraguay.
Pineapples in Colonial America
American colonists regarded pineapples as a luxurious treat because of their rarity and cost.
Pineapple Anatomy
A pineapple is the result of many flowers whose fruitlets have joined around the core.
Pineapple Nutrition
Pineapples contain bromelain, an enzyme that may help arthritis pain by reducing inflammation. They are also a good source of vitamin C, which helps strengthen your immune system.
Pineapples in Hawaii
Some of the largest pineapple crops are in Hawaii, which produces 500,000 tons of the fruit each year.
Pineapple Selection
Pass over sour-smelling or bruised pineapples. Fruit from Hawaii or Central America tends to be freshest.
Pineapple Care
To make your pineapple softer and juicier, keep it at room temperature for one or two days before cutting.
Pineapple Calories
One cup of pineapple has 70 to 85 calories.
Makes 3 cups.Why this recipe works:
A good roasted onion and bacon dip recipe starts with a good technique for roasting the onions. We developed a roasted onions recipe that met three criteria. To get a tender and moist interior, we roasted them cut side down on a pan rubbed with a small amount of oil. Halving the onions also gave us a pleasing presentation, with the onions reasonably intact. Finally, we wanted a good amount of surface caramelization in our roasted onions recipe. We noticed that during cooking the outer rings of the onions rose off the pan and so caramelized less than the inner rings. The remedy was to cut two small X’s at the top of each onion half; these slits allow steam to escape during cooking and helped to limit the tendency of the outer rings to lift up and off the pan.
With its fresh ingredients, this dip tastes like an uptown version of the old standby made with powdered onion soup mix. Serve with chips, pita bread slices, carrots sticks or just stick your fingers in when no one is looking.
Ingredients
Roasted Onions
Dip
How
1. Adjust oven rack to lowest position and heat oven to 400 degrees. Line a baking sheet or jelly roll pan with aluminum foil; rub foil with oil. Place onions cut side down on baking sheet. Roast until dark brown around bottom edge and tender when pierced with thin skewer or knife tip, about 30 minutes. Transfer pan to rack; let onions rest for 5 minutes before lifting off pan with metal spatula. Let onions cool then peel and chop fine.
2. Mix all ingredients (including onions) in medium bowl. Serve immediately or chill.
If you want spice it up with cayenne powder or some red pepper flakes
X’ing Onions
Cutting two small X’s near the end of the onion allows moisture to escape during cooking. This helps keep the rings level as they cook.
Gourmet Dad, Don’t Let The Title Fool You 
