No turkey, No ham


Love vintage graphite!
We did a pre-Thanksgiving dinner with my wife's side of the family and I made a full blown Thanksgiving dinner while at my Mom's house, so today the menu is:

Standing pork rib roast w/ raspberry sauce
Long grain and wild rice
Acorn squash

Have a GREAT Thanksgiving dinner everybody!!!!!!!:thumb::thumb:


My Kind Of Wave
Here are the standing pork rib roasts, rubbed with olive oil and seasoned with salt, pepper & thyme.
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This is how they looked about 2 hrs. later.
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All plated up.
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The pork was awesome, the squash was excellent. The wild rice concoction got mixed reviews and the raspberry sauce was not well received...too tart.
Still, a great Thanksgiving dinner!
I'm not sure what your raspberry sauce was, but I've been using a raspberry chipotle (this is the stuff!!) on ribs, tenderloins, chops, anything pork and most people can't get enuf of it. I also use a sweet rub with cinnamon.
Nice presentation! I'm drooling!!
1 (12 oz.) pkg. dry pack frozen raspberries, thawed
3/4 cup chicken stock
1/4 teas. thyme
2 tsp. cornstarch
2 tbsp. butter, cut up
2 tbsp. red wine vinegar
2 tbsp. lemon juice
1 tsp. sugar
1/8 tsp. salt

Reserve 1/4 cups raspberries for garnish. Add remaining raspberries, thyme and 1/2 cup stock to skillet. Bring to boiling. Lower heat; simmer 2-3 minutes until raspberries are reduced to saucy consistency.

Force raspberry mixture through strainer with back of spoon; discard seeds. Return puree to skillet. Stir cornstarch and remaining stock in bowl until smooth. Stir into puree. Bring to boiling, stirring. Lower heat 2 minutes.
Off heat, stir in butter, vinegar, lemon juice, sugar, salt and reserved raspberries