We're rolling up close to that time of year folks... :)

can't think about that yet...it's still about 300 degrees in Tucson every day.....

Navy Food Management Team Hosts Waterfront Roundtable, Keeps Focus on Food...

SAN DIEGO – NAVSUP Fleet Logistics Center (FLC) San Diego’s Navy Food Management Team (NFMT) hosted an informative food service seminar for food service officers and leading culinary specialists Sept. 25-26 in San Diego.

The seminar brought dozens of shipboard Sailors, command training staff, prime vendors and Navy Type Commands (TYCOMS) together to network and “talk shop,” and comes on the eve of a new Navy Standard Core Menu refresh, slated to roll out Oct. 1.

“These seminars give our waterfront senior food service personnel a chance to really come out and voice their questions and concerns about food service issues,” said Chief Warrant Officer Eugene Chestnutt, lead analyst for the NFMT. “Whether it’s talking to their actual food suppliers about dishes that could use some improvement or just touching base with the personnel supporting afloat requirements ashore and learning what goes into the process of getting the food into their hands, it’s a valuable educational experience.”

The seminar also covered refresher training in areas like financial improvement audit readiness compliance, sanitation, inventory procedures, record keeping and inspections. The team also brought Army veterinarians assigned to Naval Base San Diego on board to offer their expertise and advice for keeping food at its freshest, at sea or ashore.

“We’re an interesting team in that we support the warfighter in so many different ways,” said Chestnutt. “We’re completely committed to bringing first class food service training to the fleet. But, we’re also sort of a vehicle to enable the TYCOMS to get together with their audience and gather some real feedback.”

I'm helping all of you get your mondo-large turkey...I'm planning on firing up the grill and feasting on lamb chops!!!!!

Paul sounds good bro grilled lamb chops!

I just thought of a quick one out of my head for this heheh - Grey Poupon and Basil paste, dash of kosher or sea salt, fresh cracked black pepper, thyme and rosemary. I just got hungry as I'm typing this LOL! 

not bad Gary....not bad!!!!

I'm doing a brined bird as well...

Bill- you are tying to make us blush!!!  Thanks for the kind words.....it's you parents that have raised Americans willing to step forward, raise their right hand, take the oath, and help protect our freedom that deserve the thanks from all of us!!!  I can remember the feeling of being lost when Kat enlisted as I knew very little about the military in general and the Navy in specific.....it was remembering that feeling that helps motivate us to provide a forum for other new Navy parents to learn and share in the experience--- besides, where else can you find such great preople and recipes!!!!!  Have a blessed turkey day!!!

Hey Bill thanks!! I say ditto per Paul and Have A Happy Thanksgiving!

- Thanksgiving Meal -

The special lunch held today in honor of Thanksgiving at the Naval Base San Diego Galley. During the special event, the galley doors were also opened to government civilian employees and retired personnel.

“The Rewards of Holiday Cooking” Recipe Contest..

Big Mama's Fried Chicken...

bump- group gets no love right now~~~~

way back on page 11 I had a Pumpkin Pie recipe...made it for some friends last week and it was so good I made one of my own on Friday...what holiday recipes did you all try?

way too quiet in here....come on- it's grilling time!

I saw those photos...was is as tasty as it looked?

sounds tasty.....hankering for some sort of Mexican style chicken this weekend...we'll see......

Holidays are on the way....what is everyone cooking these days?

can't help...I always do turkey over charcoal and need the heat....matter of fact I've never cooked one in the oven!

Been doing the same brined bird for years and it's always a hit year after year! :)

http://www.navydads.com/group/navy-dad-recipes/forum/topics/chronic...

Never have brined one!  Went on a turkey spree last week and ate a ton of it and ribeye roast yesterday.....maybe a ham this year! Maybe I should diet!!!!!!!!!!!

Ham is always good!! heheh I've tried fried turkey as well pretty dam good too!!

Watched a house burn down when I lived in Ely as a result of a turkey being fried....been leery ever since

Maybe when I hit the slot jackpot or somethin' one of these days I may indulge in one of these Spanish type hams heheh...

http://hamlovers.com/cat/en/121/0/Small_jamones

I just ran across one from about 50 years ago....remember as a kid I loved this

Rupple's Casserole

1 lb ground beef

1 cup chopped onions

1 cup chopped celery

6 oz can mushrooms

6 oz bean sprouts

1 can tomato soup

1 small can water-chestnuts, chopped

2 tbs soy sauce

1/2 tbs salt

3/4 cup elbow macaroni, cook as directed

Brown beef and onions.  Place in casserole dish with other ingredients except bean sprouts. Bake at 350 until celery is almost done- about 20-25 minutes. Add bean sprouts, mix well and cook a few minutes longer.

Time to brine the bird! I always wear latex gloves during this process heheh...

Hope y'all had a great Thanksgiving holiday...

First time I made Cherry Glazed Ham this year and it was a hit!

My usual brined bird and the rest was born into Turkey Soup...

yum..............

Come on people....too quiet in here!  I'm making crab imperial  tonight....on about page 12 or 13 of this group......check it out.....

Say to hell with it and go for it stud!  Lotta great stuff that is actually pretty easy!!!!

Brown your meat and add a bottle of decent amber beer...let that cook down.....it'll add a ton of flavor

here ya go Jim.....just ran across this....looks easy and might be the thing for the big game!

Yum! What time is dinner Tim?

OMG Yum!!!

OMG on this end too!  Had some left-over crab....modified the recipe  and added a little more mayo, some Worcestershire, some Old Bay and some panko.....holy cow- I could eat pounds of this!

Crab Imperial

1 pound lump crabmeat (canned crabmeat from Costco works well)

juice of about 1/4 lemon

1/4 tsp salt

dash fresh ground pepper (to taste)

1/2 tsp prepared mustard (I always use Grey Poupon)

1 tbs capers (these are a must!!)

~ 1/4 cup mayo

sterilized crab shells or shallow baking dishes

melted butter

paprika

Bake at 425 for about 15 minutes or until browned

just saw this one from Kingsford Charcoal:

SMOKED PIG BOMBS

• 1 smoked kielbasa sausage
• 1 pound bacon
• 1 cup grated cheddar cheese
• 2 tablespoons mayonnaise
• 1 tablespoon pimentos
• 1 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon granulated garlic

Just saw the email invite, Paul. Thanks for putting this up. Here is just one of my favorites I've developed over time. It takes a while to pull it off, so here goes:

Ric’s Chicken Curry

The classic flavors of India come to the table in this simple chicken curry, which is served with an array of condiments. Accompany with steamed rice, which will absorb the delicious sauce.

Ingredients:

1 cup Jasmine (Basmati) rice

3 cups chicken stock (or 1 2cup can of chicken stock and 1 cup water)

6 to 8 Tbs. all-purpose flour

Any of :

4 skinless chicken breast halves, each about   1/2 lb.

4 skinless chicken thighs, each about 6 oz.

4 skinless chicken drumsticks, each about  1/4 lb.

½ stick butter

4 Tbs. sesame oil

2 onions, chopped

2 garlic cloves, finely chopped or minced garlic from jar

4 Tbs. curry powder

1 Tbs. coriander (grind coriander seed for best fresh flavor)

1 Tbs. ground New Mexico chili powder

1 Tsp. ground Thai chili powder

1 Tsp. cumin

1 Tsp. basil

¼ c. sesame seeds

1 Tsp.  freshly ground black pepper

2 lime sized ginger pieces, 1 finely minced, 1 sliced very thin to ¼” – ½” pieces

1 can water chestnuts

1 can bamboo shoots

1 cup/can coconut milk

1 cup cream, half and half or milk (creams are best)

Salt to taste

Directions:

Bring the chicken stock to boil, add the jasmine rice and turn to low heat. Simmer until done.

Slice chicken into thins strips or into bite-sized pieces. Spread the flour on a plate, then lightly coat both sides of each chicken piece with the flour, shaking off the excess. Pour sesame oil into frying pan/skillet and add the chicken pieces and cook, turning once, until browned, about 2 minutes per side. Remove from heat or transfer to a plate and set aside.

While the chicken is cooking:

1) Roast the sesame seeds in a dry cast iron skillet until gold to light brown color. Set aside for later.

2) In a large sauce pan over low heat, melt the butter. A add the chopped onions to the pan and sauté until softened, about 2 minutes. Stir in the garlic and curry powder and sauté low heat, stirring, for 1 minute more. Add cumin, black pepper, ground coriander, both chili powders, minced ginger and basil. (For less chili heat, leave out the chili, especially the Thai chili.)

Continue to sauté and stirring on low heat for 3 minutes (You are very slowly bringing out the oils and flavors into the butter, not trying to roast the herbs crisp!!!).

Add the cup of cream and cup of coconut milk. Bring to a very slow boil and immediately turn heat down to low setting. Take about 8 - 10 minutes, stirring frequently, and reduce the mix to a thick sauce.

Return the chicken to heat and increase the heat to high. Once it is frying again, turn down the heat to low, stir in the slightly thickened sauce, add the salt and stir concentrating the curry mix to a thicker coating on the chicken. Add the water chestnut, bamboo shoots, and ginger pieces. Simmer until the chicken is opaque throughout, about 20 minutes.

Stir in the roasted sesame seeds. Transfer the chicken and sauce to a warmed serving bowl. Serve the on jasmine rice and stir fry vegetables of your choice. Serves 6 to 8.

That sounds kinda interesting Ric!  If I ever get that collection of ingredients together, think I'll try it!

years ago my ex found a recipe for chicken with a brandy/red peppercorn sauce that was easy and awesome....if anyone has it post it please!

Thanks Paul. I've got a couple for New Mexico Chili as well. I get about 100 pounds of green every year, roast it all up and freeze it to use across the year. If anyone is interested, I can share how that's done.

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