Is there a top barbecue in the Capital Region?

Went to PJ's today to check out the new digs and was pleasantly surprised. Especially by the brisket. I've been to Austin/Lockhart/hill country and PJ's brisket is pretty legit! Make sure to order the fatty end (of course). Also had the Memphis ribs and their dry rub was tasty and the ribs were moist and tender with a pink smoke ring. The chicken is hit or miss, mostly miss because often we find it a bit dry (as it was today).

As someone who regularly craves real TX brisket, I'd go back to PJ's for it in a heartbeat!

bdegregory in New York State (exc. New York City)

Where should I buy my whole prime rib roast? (Saratoga Springs)

I bought my whole rib roast from Just Meat and it was delicious. I also ended up picking up a second smaller roast from Price Chopper at the last minute (nervous about not having enough), which was also delicious. I guess it is difficult for prime rib to NOT be delicious! Thanks everyone for the recommendations.

bdegregory in New York State (exc. New York City)

First-timer hosting Christmas dinner - critique my menu?

Yes, sorry. Prepared horseradish is what I meant.

bdegregory in Home Cooking

First-timer hosting Christmas dinner - critique my menu?

So true about parsnips. I forget they are not very popular because I love them so much.

The horseradish cream is embarrassingly simple:

Whisk 1/2 cup heavy cream until thick but not yet holding peaks. Gently fold in 1/2 cup horseradish. Season with salt and fresh ground pepper to taste. Can be made up to an hour ahead. It really does go nicely with the grill roasted/lightly smoked riib.

bdegregory in Home Cooking

First-timer hosting Christmas dinner - critique my menu?

I've been wishing for a Wegmans for years, but alas there is no Wegmans to be found in less than a two hour drive! Boo.

Despite my husband's family's reluctance to try "strange" food, thankfully most are not afraid of pink meat (yay!). But the grill roast method does provide a range of doneness so that the grey meat crowd can get theirs from the ends and the rest of us can enjoy medium rare pinkness. :)

bdegregory in Home Cooking

First-timer hosting Christmas dinner - critique my menu?

I can appreciate your reaction to the menu, as cooking for this crowd is quite a constraint and I've tried to walk a line between what has been served by my MIL for the last 35 years and what my ideal menu would be. For example, the group expects a "fruit salad" that consists of drained cans of fruit cocktail mixed into sweetened whipped cream. My version of fruit salad (waldorf-ish) would have apples, pears, toasted pecans and dried cherries. Not too "fancy pants" but a step up from canned fruit cocktail. Similarly, they are used to the canned green bean casserole glop, so I was trying to find a green veg to serve that would be somewhat fresh (I can live with those flash frozen beans if the fresh ones are too tough). They are not big leafy salad fans, but I could push the envelope I guess.

So hopefully this little bit of context explains why there aren't too many inventive or avant garde dishes here. Stuffed mushrooms could easily go - any thoughts for an alternative? And I will nix the tomatoes in favor of heirloom carrots (I like your addition of parsnips and some kind of onion). The caprese sticks could go or morph into some melon/prosciutto or something else entirely. My twice baked potato casserole is a real crowd pleaser - and your suggestion of sweet potato gratin sounds great. Do you think I need two potato dishes?

I have grilled a whole prime rib before using a method from Cook's Illustrated and it was really delicious with a hint of smoke from the wood chips. The horseradish whipped cream (also from CI) was surprisingly good with the roast and my guests seemed to also enjoy it.

bdegregory in Home Cooking

First-timer hosting Christmas dinner - critique my menu?

I was also wondering if we'd fill everyone up on apps. Our schedule allows about 2 hours with apps prior to dinner. I think I'll take your advice and limit the amount of meat and cheese just to be sure everyone comes hungry for that rib roast!

I think everyone can manage the rib (or kiddies can have mom or dad cut it up for them ;-) I know I'll be cutting up my daughters' prime rib ), but I will ask around to be sure. I could probably do a spiral ham as a second protein without too much extra effort.

For the salad, do you think if I lighten up the dressing a bit (maybe use a just a smidgen of mayo and thin w lemon juice) it won't be too heavy? Your suggestion sounds delicious though so I could indeed switch it up.

And on the desserts- You are right that we'll have leftovers (but not sure if I'll actually have time for the chocolate tart anyway). I have a huge sweet tooth and just enjoy seeing a big spread of desserts.

bdegregory in Home Cooking

First-timer hosting Christmas dinner - critique my menu?

Yes! Perfect! And I can still get a medley of carrots at the farmers market now. A little honey, thyme, and butter glaze and these will have a much broader appeal than the roasted tomatoes. Thank you!

bdegregory in Home Cooking

First-timer hosting Christmas dinner - critique my menu?

Ooh that sounds good and would be easy too!

bdegregory in Home Cooking

First-timer hosting Christmas dinner - critique my menu?

Thanks for the heads up on the pine nut prices. I may swap them out for some toasted sliced almonds.

bdegregory in Home Cooking

First-timer hosting Christmas dinner - critique my menu?

Good point about tomatoes. There are certainly no local tomatoes to be found in upstate NY, but the cherry tomatoes at the grocery store are usually OK. For the roasted tomatoes, I was thinking a drizzle of balsamic and a sprinkle of sugar would help rescue the supermarket plum tomatoes. Was looking for some color on the plate-- any ideas for something else that might work better?

Others may like Brussels, but have I have the "Brussels sprouts are gross" gene, so they are a no-go.

bdegregory in Home Cooking

First-timer hosting Christmas dinner - critique my menu?

Hello hounds! This will be my first attempt at hosting Christmas dinner. We will have 22 adults and a handful of kids to feed. I've tried to choose dishes that are classic because there aren't too many adventurous eaters in the group. However, I think the group would be open to new/different dishes as long as the flavors are traditional/simple New England-ish (e.g., no French- Asian fusion, foie gras, or caviar) I'm also trying to choose dishes that can be prepped the day before as much as possible.

So here's my menu so far. Fire away!

Snacks:
-Stuffed mushrooms
-Sausage (salami or summer sausage), mustard, aged cheddar, Parmesan crisps, fancy store bought crackers
-veg n dip
-Spiced bar nuts (gramercy tavern?)
-Caprese sticks (skewered cherry tomato, mozzarella ball, basil)
-Puff pastry pinwheels or cheese straws

Main event:
-CI's grill-roasted prime rib with Horseradish whipped cream
-2x baked potato casserole
-Green beans w pine nuts and lemon
-Slow-roasted tomatoes with rosemary
-from scratch crescent rolls (MIL is bringing these)
-Waldorf salad

Sweets:
-Tiramisu
-Cookies
-Pecan pie
-Chocolate caramel tart or s'more pie
-Cheesecake (MIL is bringing this)
-carrot cake (SIL is bringing)

bdegregory in Home Cooking

Where should I buy my whole prime rib roast? (Saratoga Springs)

Alright- I stopped by Just Meat today and they have prime- grade rib roast with bone for $9.99/lb. Reliable Bros was $7.50/lb for choice-grade, boneless. Meat House was almost double these prices for choice and prime grade.

Would you spring for the prime grade roast from Just Meat?

bdegregory in New York State (exc. New York City)

Where should I buy my whole prime rib roast? (Saratoga Springs)

Thanks all for the recs. Looks like I've got some shopping around to do. I did check with the Meat House and their price is not nearly as good as Reliable Bros. I'm thinking we'll try them this year as another friend has also recommended them. I'll report back after Christmas.

bdegregory in New York State (exc. New York City)

Where should I buy my whole prime rib roast? (Saratoga Springs)

I need a rib roast to feed 20 on Christmas. I'm thinking this means I'll need a whole 7-rib roast (approx 15 lb). I've gotten one at Price Chopper in the past (on sale) and it was decent, but thought i'd look into other options for sourcing it this time Any recommendations for where I could get a good quality roast at a reasonable price? I'm willing to drive to Albany if needed.

Thanks in advance!

bdegregory in New York State (exc. New York City)

holiday recipe involving candied ginger

This ginger scone recipe from Nancy Silverton is excellent.

http://www.epicurious.com/recipes/food/views/Ginger-Scones-104666

bdegregory in Home Cooking

Ginger Biscuits (shortcake?)

This recipe for ginger scones uses candied ginger and is actually more like a cream biscuit in texture. I've made these many many times and they are phenomenal. Everybody loves them!

http://www.epicurious.com/recipes/food/views/Ginger-Scones-104666

bdegregory in Home Cooking

Best basic cheesecake recipe

I prefer a creamier cheesecake and this basic recipe always works really well. I can even mange to get a perfect top with no cracks. I do find it needs just a bit more baking time (10 minutes or so more). Great foil for some fresh berries!

http://www.epicurious.com/recipes/food/views/Uncle-Anthonys-Cheesecake-2068

bdegregory in Home Cooking

Boston cream whoopie pies?

Thanks so much for the ideas! I found an Epicurious recipe for individual hot milk cakes that I'll fill with the cooks illustrated Boston cream pie pastry cream. They won't be whoopie pies, but little Boston cream pies instead.

If anyone tries a whoopie pie version, please report back. I was thinking about the hand-friendly factor with the ganache top and thought putting the ganache on the inside along with the pastry cream might work - then you could pick them up rather than use a knife/fork.

bdegregory in Home Cooking

Boston cream whoopie pies?

I want to make Boston cream whoopie pies and I'm wondering if anyone has done this and can share a recipe.

I assumed I could use any recipe and bake as whoopie pies, assembling with the custard filling and chocolate ganache topping. My concern is with the cake part of the recipe. Anyone have any guesses as to whether a standard sponge cake batter will bake up into the characteristic whoopie pie cake mounds when spooned onto a parchment-lined baking sheet? Would I be better off using a yellow cake recipe instead?

TIA!
Brenda

bdegregory in Home Cooking

Corned Beef Test Results.....Slow Baked and a Braise, For St. Paddy's Day.

My current favorite method is the pressure cooker. Add corned beef (point cut is my choice), a bottle of stout or other dark beer, pickling spices, and water. Pressure cook for about 40 minutes for 3 lbs. While meat rests, pressure cook potatoes and carrots in remaining cooking liquid for 10 minutes.

Texture and flavor using this method beats simmering or oven braised hands down! Added bonus: it's faster.

bdegregory in Home Cooking

pre show dinner rec - this Saturday midtown with kids

I called Keen's today and was able to reserve a table at 5 pm. I think we will appreciate the classic NY atmosphere there and I'm sure we will enjoy the steaks (and slightly bust our budget!).

Thanks everyone. I'll report back after our weekend!

bdegregory in Manhattan

pre show dinner rec - this Saturday midtown with kids

Thanks Andy T. I've actually been to Lockhart, TX, so it would be interesting to see how Hill Country compares. There are no tables available at Keen's unfortunately (checked on opentable a couple days ago), because I think that would have been a nice choice for us.

small h- I'm going to look into the Irish pub you note. I think that may be a good option in case we are not up for the uber casual scene at Hill Country.

Question: If we were willilng to venture out a bit further, say a 10-15 block radius, are there any other places we should consider?

-----
Hill Country
30 W 26th St, New York, NY 10010

bdegregory in Manhattan

pre show dinner rec - this Saturday midtown with kids

We live upstate and are bringing our 4 and 6 year old daughters to the city this weekend. Saturday night we are seeing a show at Madison Sq Garden and are staying near 28th st/7th ave.

The kids are well behaved in restaurants and will eat a range of fare (no sushi, indian, or other asian, though). We love a good steak or pasta dish. We are looking for a spot to grab an early dinner before the 7:30 pm show. Any suggestions in that general vicinity for where we can get a table around 4:30 or 5 (price range: less than $40/entree) and get out in time for our show? We are open to very casual (such as a diner) to anything somewhat upscale, but nothing with a formal dress code.

Thanks in advance!
Brenda

bdegregory in Manhattan

Pecan Pie bars

Cooks Illustrated has a great pecan bar recipe where you toast the nuts first and add a little bourbon or dark rum. If you have a subscription to their site, you can fine the recipe there. Here is a version posted in a blog that i found courtesy of google.

http://honeydearest.blogspot.com/2008/12/pecan-bars.html

bdegregory in Home Cooking

Thanksgiving - your BEST side dishes

@mamachef-

Soup with leftovers would be great! It does tend to be on the sweet side and the parsnips also add sweetness (but also a nuttiness that is very complementary). I seasoned it with a splash of white balsamic vinegar to balance the sweetness a bit. And plenty of carmelized shallots help make it more savory.

bdegregory in Home Cooking

Thanksgiving - your BEST side dishes

Last year I made a roasted parsnip & butternut squash puree that to my surprise, was a hit with even the less-than-adventurous eaters in my husband's family.

I roasted the squash and parsnips, then added them to carmelized shallots, fresh thyme, ginger, and a touch of freshly grated nutmeg. Pureed the whole thing along with chicken stock a little butter and cream until I reached the desired consistency. It's the kind of thing you can tinker with to get the flavors you like and I was able to make it ahead of time and reheat while turkey rested.

bdegregory in Home Cooking

What are you baking these days? Part XI [old]

Thank you roxlet! I can't wait to try this. I even have a spare vanilla bean waiting to be used.

bdegregory in Home Cooking

What are you baking these days? Part XI [old]

@roxlet or @buttertart

Mind posting a cheesecake recipe with beaten eggs whites? I've not tried this variety and am intrigued.

Thanks in advance!

bdegregory in Home Cooking