Thanksgiving Stuffing

I was recently asked (by Melissa Marlowe, former Olympian and Univ of Utah Gymnastics Great) if I have a good stuffing recipe, and in fact, I have what I consider to be a killer stuffing recipe. After I emailed it to her, I thought "why not put that on my blog?"
BIG CAVEAT - I have to tell you that it is based on the boxed stuff. I'm always in charge of the stuffing for the Hogan dinner, which usually involves 25 people. They initially mocked me for using boxed mix, but I've been asked to do stuffing every year for the past 10 years, so they must like it, or they really hate making their own stuffing.

It's all in the secret ingredient. Here's what I do (sorry, not photos this post):

1 box of Mrs. Cubbison's Cornbread Stuffing Mix
2 boxes of Stove Top Turkey Stuffing Mix

I follow the box recipes (add the quantities together for the 4 total bags of bread stuff) for butter and chicken stock. I use the recipe as a guide for diced onions and celery - but I usually add a bit more. I also add diced carrots - it's a secret from Lauren Suzuki - a dear friend here in LA.

Saute the veggies in butter. Then, add in the shitake mushrooms (THIS is the KEY Suzuki secret - shitake mushrooms. I buy the dried shitakes and reconstitute them for 2 days in red wine. When they're puffed back up, chop them up and return them to the wine they've soaked in). After adding the shitakes (including the wine), add the chicken stock, bring to boil, simmer (as directed on package) and then toss in the bread crumbs.

I know it doesn't sound mind boggling - but it's tasty - and I think it's gross to stuff the turkey cavity - even though my mom does it and her stuffing is always yummy. She use to crumble the stale bread, but even she now resorts to the boxed stuff.

Boxed stuffing mix is nothing to be ashamed of.

Breakfast Potatoes

I'm going to dedicate this post to Roo, who tried to drum up support for this blog on Face Book, but didn't get one response - other than my own.

You know Roo, not all meals have to be fancy or time consuming to prepare. Take today's breakfast. Hard boiled eggs and pan fried potatoes. Simply sliced the potatoes, heated some canola oil in a large fry pan, then tossed in the potato slices and sprinkled with salt, pepper and garlic. Yummy to the tummy. And so fast and easy to make.

Dinner Party - November 14, 2009 (edited to add a few photos)


Mike and Amy, Al and Karen, and Brian and I are finally having our "regular" dinner party night. "Regular" in that when we started this thing 5 years ago we intended on gathering once a quarter, but now we're lucky to meet twice a year. Oh well, when we do, we always have a spectacular meal with our spectacular friends. And here's tonight's menu:


Cocktail Hour: Beefeater Martinis with Bleu Cheese stuffed Olives for the adults and Apple Berry Fruit Juice with Fresca for our Mormon friends.

Appetizer: Endive Lettuce spread with Bleu Cheese/Sour Cream spread with Bacon and Walnuts, sponsored by Al and Karen. When the Endive Lettuce runs out, spread on Rosemary Olive Oil Triscuits.

Salad Course: Mixed Greens with sliced Pear, Dried Currants, Candied Walnuts, and a homemade Vinaigrette, sponsored by Amy and Mike. Accompanied by Olive Garlic Loaf from Bristol Farms, served with a yummy Gorgonzola Butter spread. White Wine sponsored by Al and Karen.
Main Course: Pomegranate Molasses marinated boneless Rolled Leg of Lamb, served with homemade Spicy Harissa, and accompanied by Oven-Roasted Curry Cauliflower tossed with Chili Flaked Rice, sponsored by Scott and Brian. Red Wines sponsored by Al and Karen.
Dessert: Mango Pistachio Rice Pudding, sponsored by Scott and Brian.

Don't forget how important the table setting is. A nice warm touch is to add a kittie.

DELICIOUS. Perhaps photos to follow. Julia would have been proud of us.