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Submit ReviewGather ‘round the dinner table and prepare to partake in an amazing feast produced by your podcast pals. To celebrate Thanksgiving we’re drafting an entire meal, dish by dish. Kathy reveals her hands-off approach to Thanksgiving dinner. Phil has follow-up questions. Monty has a plan for immortality. Moisés implores you not to eat the Bay Leaf. And once we’re all full, Brian will bring you coffee. Pull up a chair!
Host Jason Snell with Kathy Campbell, Tiffany Arment, Philip Michaels, David J. Loehr, Jean MacDonald, Brian Hamilton, Monty Ashley and Moisés Chiullan
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Show Notes & Links
- Kathy: Dad’s Turkey
- Tiff: Mom’s Stuffing
- Phil: Cranberry compote
- David: Bacon-wrapped filet mignon in raspberry demi-glace
- Jean: Butternut squash soup
- Brian: Dad’s mashed potatoes
- Monty: Pumpkin pie, go to the supermarket and buy one
- Moisés: BBQ roast pork / crackling roast pork
- Jason: Sweet Potato Pie
- Kathy: Pumpkin roll
- Tiff: Apple Cider
- Phil: Gravy
- David: Roast carrots with bacon
- Jean: Wilted escarole vinagrette
- Brian: Coffee
- Monty: Dinner rolls
- Moisés: Crispy brussels sprouts
- Jason: Sweet corn bread pudding
Bring out your leftovers
Kathy - Green bean casserole, feta cranberry bacon balsamic brussels sprouts, bruschetta, baked brie, veggie platter, asparagus, wine
Tiff - Sweet potato casserole
Phil - Baked clams
David - Green beans balsamic garlic, seared peppers, garlic smashed potatoes w/ cambizola cheese, roasted balsamic onions
Jean - Baked parsnip fries
Brian - Popcorn, mom’s sweet carrots, watered-down old fashioned
Monty - Seven-hour Sicilian sauce (5-6 kinds of meat) w/ break, deviled eggs, beer
Moises - Szechuan style green beans, Cuban black beans, apple butter pumpkin pie, apple tart
Jason - Alton Brown brined turkey, honey balsamic roasted brussels sprouts, crescent rolls
Kathy’s Dad’s Turkey
- Stuff the bird with celery and onions
- Stick your hand between the skin and breast and use oregano and rosemary with butter and salt and pepper
- Then salt and pepper the outside of the bird
- Cook on smoker for many hours
- Remove celery and onions before serving, they’re just aromatics
Brian’s Dad’s Mashed Potatoes
- Three pounds of yukon gold potatoes, cubed, some small and some large
- Boil in unsalted water
- Drain and return to pot for mashing or move to mixer or blender
- Six tablespoons of butter
- Three tablespoons of sour cream
- Add milk until you get the right consistency, a little at a time
- Salt and pepper to taste
- Secret ingredient is love
Warm Escarole Vinaigrette
1 head of escarole 4 Tablespoons olive oil 1 shallot, peeled and coarsely chopped 1 lemon 1 tablespoon dijon mustard 1 tablespoon red wine vinegar Parmigiano reggiano (optional)
Cut out the core of the escarole. Separate the leaves, wash well, and allow to dry. Tear leaves into medium size pieces. Not too small.
Make the vinagrette by whisking together 3 tablespoons olive oil, vinegar and dijon mustard. Set aside.
Heat 1 tablespoon of olive oil on medium heat. Add shallot and sauté for 1 minute, until slightly softened and translucent. Add escarole and sauté for 2-3 minutes longer. The leaves shouldn’t be completely soft, but should have some slight crunch left.
Add the vinaigrette slowly, and don’t overdo it. The leaves should be coated like a salad, not swimming in oil.
Remove from the pan and serve immediately. Optional: a light sprinkling of good parmigiano reggiano if desired
Tiff’s Mom’s Stuffing
6 loaves of crappy white bread 6 stalks of celery 2 large yellow onions 4 Jones sausage rolls Chicken stock
- Sautee sausage. Get all cooked up. Put in bowl grease and all. Season with salt and pepper.
- Dice onions and celery. Sautee in vegetable oil. Dump into bowl.
- Break up bread into bowl.
- Squirt chicken stock into stuff add bread add stock add bread add stock… not too much but not too dry.
- Cook 350 degrees for 45 minutes or an hour.
Have you seen a woman that looks like these 30 pixels?
Host Joe Rosensteel and Dan Sturm
You couldn’t pick a worse person to be around children.
Host Joe Rosensteel and Dan Sturm
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In this special episode we discuss our personal holiday traditions, including foods, travel, gift-giving, decorations, and media. We also debate the reality of tofurkey and learn many things about legendary bearded gift-giving characters courtesy of a country that’s shaped like a chicken.
Host Jason Snell with Antony Johnston, Anže Tomić, Kelly Guimont, Kathy Campbell, Erika Ensign, Monty Ashley and David J. Loehr
I don’t want to say “problematic” because I say it too much.
Host Joe Rosensteel and Dan Sturm
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Show Notes & Links
Stand above the icy river waters and ponder what life would be without 1946’s holiday classic, “It’s a Wonderful Life.” Would you be shocked to discover that not everyone likes it? In this episode we’ve got two fans of the film to tell us why it’s great, and a detractor who is attempting to crash this car into the town’s oldest tree. What are the pros and cons of one of the definitive Christmas movies of all time?
Host Jason Snell with David J. Loehr, Dr. Drang and Brian Hamilton
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There are easier ways to kill a dog.
Host Joe Rosensteel and Dan Sturm
I don’t want to spoil it for you, but there’s a bad guy.
Host Joe Rosensteel and Dan Sturm
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Show Notes & Links
Jason lived through the 90s and yet somehow never saw the biggest comedy of the decade, “Home Alone.” That’s getting remedied right now, as Myke turns the tables!
Host Myke Hurley with Jason Snell
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Myke and Jason watch beloved(?) holiday monster classic “Gremlins.”
It doesn’t go well.
Host Myke Hurley with Jason Snell
Referenced Works
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