In an effort to use up the last of last year's venison (before our new stuff comes back from the processor), we're having venison chops. Quick, quick saute in a pan with a little bit of butter and garlic. Gorgeous. They're kinda small, so we'll have a bit of a smorgasbord:
Venison chops, sauteed with garlic and butter
Pan-seared scallops (just a couple)
Sauteed shiitake mushrooms
Sauteed cabbage (just olive oil, salt and pepper -- I do love it so)
Sausage-stuffed acorn squash (Cut a squash in half, turn face down in a baking dish with an inch of water, cook for 45 minutes at 350 degrees. Meanwhile, saute some turkey sausage with casings removed to brown it. I'm thinking there might also be some onion involved here. When the squash is cooked, put brown sugar on the inside, then stuff with the sausage & onion. Bake for 15 minutes more.)
More sauteed cabbage (and the joy of cabbage is that when you buy one, it lasts for so darn long!)
I'm betting it'll be time for leftovers. The acorn squash I bought is pretty big.
Maybe we'll saute some cabbage!
Grilled salmon fillet
A side dish of some kind: perhaps cabbage? ( I know, it's not even funny anymore)
Happy Thanksgiving! I'm not cooking. I get to bring appetizers and a side dish. Here's the plan:
I'm going to drag out some of the stuff I pickled and canned this fall: Pickled cauliflower, pickled beets, and sun dried tomatoes soaked in white wine vinegar and olive oil. We'll also have some marinated mushrooms and kalamata olives. And cheese. Always cheese.
Brussels sprouts with bacon: Cook some bacon, drain, cool and crumble. Chop big sprouts in half, leave the little ones whole. Heat some olive oil in a pan, put the sprouts in, let the parts touching the pan brown up a bit. Add some garlic, stir around a little, add some stock (veggie or chicken) or wine (white semi dry is good) and let it all steam up a bit and make a little sauce. Add the bacon, some salt and pepper. Drool.
You thought I'd say turkey, huh? But I'm thinking it will probably be pizza. :)