How to Plan a Successful Thanksgiving Dinner
I love the holiday season and things kick into high gear on Thanksgiving. Even though it is a fun time, it can be a stressful one when it comes to getting the dinner together.
Here are a few tips that can help to make this a time you can enjoy your company instead of stress in the kitchen.
Planning is key. Don't try to make everything on Thanksgiving day. If you layer your tasks, you can spread most of the work over the course of the week.
Shop early. Make a list from your recipes and stick to it. Don't get side tracked. I like to shop the weekend before Thanksgiving. This gives me time to get all the ingredients before people start going crazy in the store. If you are starting with a frozen turkey, it also gives you time to start defrosting it in the refrigerator.
On Monday or Tuesday, I actually start prepping all the ingredients for my turkey dressing and get the potatoes peeled for the mashed potatoes and the baked sweet potatoes. I keep the peeled potatoes in water do they don't turn brown. If I'm doing brussel sprouts or green beans, I prep those by Tuesday or Wednesday.
Cranberry sauce can be made during the weekend. In fact, making it earlier can help with the flavor development.
On Wednesday, I go ahead and usually bake the pies. I do a pumpkin and a pecan pie. This gets the dessert out of the way, and lets the pies set over night.
On Thursday, all that is left is actually doing the turkey and gravy, putting the stuffing together, and the potatoes.
I will make the potatoes earlier in the day. You can keep them warm and they will stay fine.
I do not stuff the turkey so it roasts faster. That way, I can actually do the turkey 2 hours before I want to serve it.
If you take the time to stage out all your tasks, your Thanksgiving will be a breeze and you'll spend more time in the dining room and less time in the kitchen!
Recently, I was asked about an item we offer in our Weekly Ad. The item was Rib Tips. A customer wanted to know what they were and where they came from.
First off, to make sure we are on the same page, the rib tip we are referring to comes from pork.
Now onto the specifics.
Man how time flies! Can you believe that it is time again for the Eat Local Challenge? I know that we typically focus on this challenge once a year, but how did you do all year? Were you able to incorporate more items into your day to day diet? I hope so!
Blueberries can be a great item for both their taste and their antioxidants. Here are a few fast ideas to get them into your diet. Throw them into your cereal or oatmeal. Toss them into a salad. Have some with Greek yogurt and honey. Or, just pop a few into your mouth and eat them like candy!
How to pick Blueberries
We wanted to take a few minutes and let you know about a few really cool items we just started in the seafood department. We know you all love our poke department so much that we thought it would be a cool idea to add a few new items to the mix. Starting this week, you should see shrimp ceviche and fresh salmon poke in our stores.
For starters, we thought it would be really fun to celebrate some of the other international variations of poke. ... more »
We all know that preparing for a big Thanksgiving Day meal can be a little stressful, especially if you're the one responsible for hosting your friends and family.
We just wanted to share a few tips with you to help things run smoothly. I know it's Tuesday now, but sit back, have a glass of wine, and check out this video interview we did with Melissa Chang from HawaiiIRL. Then ... more »
Everyone knows that Garlic Edamame is a local favorite for parties, barbecues and get-togethers, but have you tried any of our new Edamame flavors at Foodland?
The Thai Red Curry is essentially the flavor profile that you see on curry in Thai restaurants. Complex flavors of curry paste, kaffir lime and thai basil.
Black bean is Chinese fermented Black beans, accented with ginger and garlic.
Garlic Black pepper is a take on more »
Well, it's that time to challenge ourselves to eating 100% local again! I don't know about you, but I found the 2010 Kanu Hawaii Eat Local Challenge to be fun and really enlightening. As you may recall, last year I wrote recipes that were mostly local, but this year, I thought that some of you may want to step it up a notch and decide to go 100% local.
I was browsing this week's ad and something caught my eye... ground pork. My mouth immediately started watering when I started to think about making some pork hash for dinner.
Here's my quick recipe that I'm making this weekend!
1.5 lb. ground pork
1 large egg
1 can chopped water chestnuts
1/4 cup sliced green onions
1 thumb-sized piece of ginger, peeled & ... more »
This weekend is shaping up to be loaded with lots of fun in the sun as we celebrate our Independence day once again… As you all furiously go about planning your holiday menus, here is a quick idea that you may want to consider, as it is a nice addition to the usual picnic and grilling suspects that we often find here in Hawaii.