Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Posts Tagged ‘gravy’

Let’s Talk Turkey … And More!

Posted by Caveman Cooking on November 19, 2015

Without a doubt, the Thanksgiving feast is the all-time favorite meal in the Cavehold. The combination of good times with family and friends; the enticing colors, aromas, and flavors of the Fall season; and to be able to celebrate all that we are thankful for all makes for a memorable and savory Holiday. With that in mind, we are going to share most of the recipes and tips that help to make our Turkey Day such a favorite for us and our guests.

First, unless you will be cooking a fresh bird or some other type of main course, you need to consider when to start defrosting your turkey. Click here to discover how to safely and effectively thaw the centerpiece of your Thanksgiving dinner. We describe both the Refrigerator Method (preferred) and the Cold Water Method (acceptable). Once you have your bird returned from it’s frozen state, you’ll want to check out our famous T-day Turkey Brine to ensure your fowl is juicy, tender, and full of flavor. It’s so good, I’ve been threatened with great bodily harm if I ever change the recipe.

Cave’s Cranberry SauceYou can’t have a Holiday Turkey without some tangy-sweet cranberry sauce. Unfortunately, far too many modern homo-sapiens are good with the canned variety of the berry relish. We strongly advise you to adopt the Neanderthal way of thinking and give our Cave’s Cranberry Sauce a go. It only takes an extra 20 minutes in your meal’s preparation, and you will end up with a C-sauce that will forever have you shunning the pre-made type in the future. Plus, it’s easy … just the recipe on the package with some molasses and either wine, port, cognac or brandy added. Best of all, you can make it a day or two ahead of time and refrigerate it until chow time – which actually also helps it to set up better, both, flavor and consistency wise. The only problem with early prep is keeping everyone away from it until the big meal … the Cavewoman is our biggest offender on that!

Garlic Mashed TatersAnother essential feature of the T-Day meal, that can also be prepped ahead of time (something we recommend doing whenever possible for this labor intensive repast), is the all important gravy. Our Cavey Gravy is readily prepared the day before the big meal. Then, all you need to do on Thanksgiving is add some turkey drippings and reheat. Best of all it is a flavor filled moisture making sauce that goes good on the bird, mashed potatoes, stuffing … you name it!

Unfortunately, we have yet to post our delicious Focaccia Bread Stuffing recipe. But, we promise to take pictures next week and post the recipe before Christmas. Though, another side dish considered a staple on the Thanksgiving plate is the mashed potato. We have long used our scrumptious Garlic Mashed Taters for this crucial purpose. They are loaded with flavor, easy to make, and are sure to be a hit with your Turkey Day crowd. BTW, you can also see our video version of this recipe … it’s a hoot!

Cavemom’s Orange Yam TurkeysAnother fun and flavorsome player in our Turkey Day lineup are Cavemom’s Orange Yam Turkeys. These unique, colorful, and tasty yam birds have become a real favorite of the Cavekids … not just to eat, but to make as well. They really look forward to working in the kitchen on these with their Cavenana. Put one of these on your guest’s plate, and we guarantee they will be ooing and cooing about how cute they are. That is, until they taste it and start oohing and awing about how delicious they are! Yams, orange, pineapple, nuts, marshmallows, butter … what could be bad about that, right?!?! Plus, they are real hit with the vegetarians in your life.

Super Spinach SouffléThis next dish has become a regular for just about all of our Holiday meals, no matter what time of year we are celebrating. The Cavewoman’s Super Spinach Soufflé is a warm, zesty, delicious dish that you probably won’t have any leftovers on, since everyone always wants seconds, and even thirds, on. While it is plainly obvious that this is not a healthy dish, we try to cut out some of the fat by using non-fat milk and light sour cream. It works great, and there is plenty of other fat in there to more than make up the difference!

Of course, every T-Day in the Cavehold is filled with football, family and friends. Which means we are together for an extened period of time. So, we always have plenty of apps, from shrimp cocktail with Cave’s Quick Cocktail Sauce to our scrumptious Baked Brie with Peach Sauce. Pumpkin Whoopie PiesPost-dinner, we somehow always have room for the Cavewoman’s apple pie and pumpkin pie. But, one of her biggest winners in the dessert selection are her incredible Pumpkin Whoopie Pies … a unique and welcome change to the usual T-day sweet treats. Give these a try and we promise you will be smiling with delight as they melt in your mouth.

We hope that the above recipes help inspire you to create a fantastic feast for your Holiday crowd. Whether you employ these or concoctions of your own, we wish that your Thanksgiving is filled with the warmth of family and friends; the flavors and aromas of the occasion; and, most importantly, the spirit and essence of the season. In other words, Happy Thanksgiving!

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Advertisements

Posted in Holidays, Thanksgiving | Tagged: , , , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

A Neanderthal Thanksgiving

Posted by Caveman Cooking on November 27, 2013

T-Day Turkey BrineWell, the big day isn’t until tomorrow, but the cooking almost certainly starts in earnest today. So, if you are looking for a few last minute Turkey Day ideas, I thought I’d share the annual standards we employ in the Cavehold.

I just posted my famous Cavey Gravy recipe the other day. But, you’ll need to put that gravy on something (though, some have considered just grabbing the gravy boat and a straw! 😉 ). Of course, the main event (ie. turkey) is a prime candidate to be smothered in that savory sauce, which calls for a start 24 hours before you pop it into the oven. That’s because we always use our T-day Turkey Brine to ensure a moist, flavorful bird. White wine, grapes, garlic, and rosemary are the mainstays of this magnificent marinade.

Garlic Mashed TatersOne thing that most Thanksgiving gobblers agree on: mashed potatoes are a must! Plus, they are another traditional landing pad for the gravy. But, if you are going to cook like a Caveman, you are going to have to bump it up a notch or two. We accomplish that with our tasty Garlic Mashed Taters. Milk, sour cream, and cream cheese are all combined into this recipe to create a creamy, delectable side dish … which does make it the “Angioplasty Special”. Though, if you are only cranking these spuds out once or twice a year, your cardiologist shouldn’t mind too much. I can attest that your taste buds won’t complain one bit!

Every meal calls for a vegetable. But, even the most anti-veggie attendee can’t turn their nose up on the Cavewoman’s incredible Super Spinach Soufflé. With eggs, two kinds of cheeses, milk, and butter it is plainlySuper Spinach Soufflé obvious that this is not a healthy dish, either. So, we try to cut out some of the fat by using non-fat milk and light sour cream. It works great, and there is plenty of other fat in there to more than make up the difference! I guarantee if you try this one at your T-Day feast once, it will become a regular participant in your family’s faire for years to come.
HINT: I highly recommend that you get some Cougar Gold from the WSU Creamery for this recipe. It adds the perfect flavor that just pushes the entire dish over the top.

Holiday cooking has always been where my Mom shines brightest in the kitchen. Her creative mind is always at work … but, none more so than when she puts her signature touch on a recipe. This is plainly evident with her Cavemom’s Orange Yam TurkeysCavemom’s Orange Yam Turkeys – an ingenious spin on the traditional Thanksgiving yams. This unique, colorful, and tasty dish has become a real favorite of the Cavekids … not just to eat, but to make as well. They really look forward to working in the kitchen on these with their Cavenana, and this year is no different! They’ve already been asking us if their grandmother was “bringing all the stuff to make Yam Turkeys”. Put one of these on your guest’s plate, and I guarantee they will be ooing and cooing about how cute they are. That is, until they taste it and start oohing and awing about how delicious they are! Yams, orange, pineapple, nuts, marshmallows, butter … I mean, what could be bad about that, right?!?!

Cave’s Cranberry SauceYou can’t call it a Thanksgiving meal without cranberry sauce. However, far too many call it “good” with a canned variety of the tangy berry relish. If you are in that crowd, I strongly advise you step out of your canned comfort zone and give my Cave’s Cranberry Sauce a go. It will only take an extra 20 minutes in your meal’s preparation, and you will end up with a C-sauce that will forever have you shunning the pre-made type in the future. Plus, it’s easy … just the recipe on the package with some molasses and either wine, port, cognac or brandy added. Best of all, you can make it a day or two ahead of time and refrigerate it until chow time – which actually also helps it to set up better, both flavor and consistency wise. The only problem with that is keeping everyone away from it until the big meal … the Cavewoman is our biggest offender on that!

Most of all, we wish you the sweetest of Thanksgiving Holidays, filled with laughter, love, and memories to last a lifetime!

©2013 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. These recipes originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. These recipes may be shared and reprinted as long as this entire copyright message accompanies them.

Posted in Holidays, Main Course, Rubs, Sauces, Marinades & Dressings, Side Dishes, Thanksgiving, Vegetables, Vegetarian | Tagged: , , , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

Cavey Gravy

Posted by Caveman Cooking on November 24, 2013

Cavey Gravy
Okay … beat me, whip me, make me write bad checks! It’s been so long since my last recipe here that I’m sure entire species have had the opportunity to evolve. I promise to have more coming in the near future. No … REALLY! 😉 For now, I’m back just in time to share my famous gravy recipe – a must for any Turkey-Day table. Best thing is that you can make this base ahead of time and then just reheat and add some turkey drippings on the big day.

INGREDIENTS

1 Turkey Neck and Giblets
4 Cups Vegetable Broth
2 Carrots Sticks – Peeled and Quartered
2 Celery Stalks – Quartered
3 Garlic Cloves – Sliced
1/2 Sweet Onion – Rough Chopped
1/2 Cup Mushrooms – Sliced
1 Tbsp Olive Oil
Salt & Pepper to taste

RECIPE

In large saucepan, heat oil and garlic slices. Then, add turkey neck, giblets, salt, and pepper.
Turkey Neck, Giblets, Garlic, Salt & Pepper

Brown neck and giblets. When you flip them to brown the other side, add carrots, celery, onion, and mushrooms.
Turkey Neck, Giblets, Garlic, Carrots, Celery, Mushrooms

When neck and giblets are fully browned, and onions begin to get translucent, add stock. Bring to a gentle boil, then simmer for 90 minutes covered.
Simmering

When done, strain broth into suitable container and set aside. Also reserve 1/3 of each type of veggie. Remove neck and shred as much meat as possible off of it with two forks. Chop up liver into small pieces. Discard gizzard, heart, and remainder of neck.
Cooked Turkey Neck and Giblets

Place reserved veggies, neck and liver meat, and reserved broth into blender or processor on “high” until ingredients are completely liquified.
All Ingredients In Blender

This is your gravy base. It should have the color of dull mustard and should have the consistency of a milkshake. Place into an airtight container and refrigerate until needed.
Gravy Base

When you are ready to make your gravy, remove the base from the fridge about 20 minutes prior. Return to large saucepan, cover and heat over a low flame. Take drippings from turkey roasting pan (after having skimmed off the fat) and stir into base. BOOM … you have gravy!
Thanksgiving Plate

Pour liberally over turkey, stuffing, mashed potatoes, and anything else you desire (careful, though … it’s hot 😉 ). Most importantly, have a great Holiday with friends and family, being sure to give thanks for moments like these.
Happy Thanksgiving!

Prep Time = 20 minutes
Cook Time = 105 minutes
Serves 12-16

©2013 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Christmas, Holidays, Rubs, Sauces, Marinades & Dressings, Thanksgiving | Tagged: , , , , , , , , , , , , , , | 1 Comment »

Happy Tweet-giving!

Posted by Caveman Cooking on November 26, 2010

Yesterday, while cooking up a storm, I was also “Tweeting” up a storm on Twitter. Using my semi-new Droid X, I was taking pics as I went along and posting them up on my Twitter account @CavemanCooking. Just in case you missed them (or aren’t a “Tweep”), I thought I’d share them, in chronological order (Actually, the first three are from the day before):

Turkey is brined!
Brined Turkey

Cranberry sauce is done!
Cranberry Sauce

Gravy base is simmering!
Gravy Base Simmering

The “outside the bird” stuffing is ready to go!

Turkey is stuffed and going in the oven!
Stuffed Turkey

Spinach Souffle is ready to go.
Spinach Souffle

OMG the house smells good! I keep going outside & coming back in to get a fresh nose full!! 😉
(No picture)

Cavemom’s Orange Yam Turkeys are ready to go!
Orange Yam Turkeys

Table is almost ready!
Thanksgiving Table

Shrimp Cocktail is served!
Shrimp Cocktail

Baked Brie is served!
Baked Brie

Turkey is done!
Thanksgiving Turkey

Forgot to get the “before” shot. Oh well! 😉 Happy Thanksgiving!!
Empty Thanksgiving Plate

Thanksgiving pie trio. (From L to R) Pecan, Apple, and Pumpkin. YUM!
Thanksgiving Pie Trio

Great day … but, our house looks like Fall threw up on it! 😉
(No picture)

Our first T-Day in our new home was absolutely fantastic. Everyone had a great time and were stuffed fuller than our Thanksgiving Turkey! It was especially nice to have the Cave-mom-in-law there, after her harrowing health issues this year. We hope that your Holiday was filled with love, laughter and deliciousness!
If you’d like to see some more pics from our gathering, go to the Cavewoman’s Flickr page: http://www.flickr.com/photos/16372067@N00/

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Chit Chat, Thanksgiving | Tagged: , , , , , , , , , , , | 4 Comments »

Italian Sauce

Posted by Caveman Cooking on November 24, 2009


Traditionally known as “gravy”. Commonly known as “pasta sauce”. But, I call it “Italian Sauce” because it can be used on so much more than pasta!

INGREDIENTS

29 oz. Can of Tomato Sauce (preferably Hunts or Contadina)
6 oz. Can of Tomato Paste (preferably Hunts or Contadina)
2 Roma Tomatoes, finely chopped
1/2 Medium Sweet Onion, finely chopped
3-4 Cloves of Garlic, minced
1.5 Tbsp. Olive Oil
2 Tbsp. Red Wine
2 Tbsp. World Spice Merchants “Italian Herbs”
2 tsp. Red Crushed Chili Pepper
1 tsp. Garlic Salt
1/2 tsp. Pepper

RECIPE

Chop onion and tomatoes, and mince garlic. Set aside.

In a medium/large sauce pan heat oil. Then add garlic, onions and ONE tablespoon of the Italian Herbs, saute until they start to become translucent.

Add tomatoes and continue to saute until they become soft.

Add tomato sauce, tomato paste, wine, chili pepper, remaining Italian Herbs, garlic salt and pepper and stir well.
HINT #1: In a pinch, you can substitute a 30+ oz. bottle of basic pasta sauce instead of the tomato sauce and paste. If you do, omit the salt, pepper and 1/2 a teaspoon of the herbs.

Cover and simmer for at least two hours (the longer the better) over the smallest flame possible. Stir often.

Serve over your favorite pasta, use in your favorite lasagna or chicken parmesan recipe, or makes a great sauce for homemade pizza.
HINT #2: While this version is veggie-friendly, the carnivore crowd will be pleased to know that browning a pound of ground beef in the oil, onions, garlic and herbs (just before adding the tomatoes) turns this into a great meat sauce. You can also add some grilled Italian sausage or homemade meatballs to this sauce 1/2 hour before serving over pasta for a great main course.

Prep Time = 12 minutes
Cook Time = 2.25 hours
Serves 6-8

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Italian, Rubs, Sauces, Marinades & Dressings, Vegetarian | Tagged: , , , , , , , , , | Leave a Comment »