No turkey, No ham

bitterroot

Love vintage graphite!
#1
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:
 

powderglut

My Kind Of Wave
#13
Here are the standing pork rib roasts, rubbed with olive oil and seasoned with salt, pepper & thyme.
View attachment 36507

This is how they looked about 2 hrs. later.
View attachment 36508

All plated up.
View attachment 36509

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!
Beautiful!!
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!!
 
#15
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
:thumb::thumb::thumb: