Thursday Night Menu: Pre-Holiday Edition

Happy Thursday before Thanksgiving! A little housekeeping. First there will be no Thursday Night Menu next week. Hopefully most of you will be too full by that time to even think about food. For my Canadian, Australian and Thai friends (how cool is the internet) I sincerely apologize. Second, I usually spend the week before Thanksgiving posting all kinds of holiday recipes, but I’m travelling this year, and won’t be able to do that. If you click on Thanksgiving in the categories, it will bring up 6 or 7  holiday recipes, including a great Apple-Cranberry-Walnut Crisp.

Tonight’s menu came to be as one of my kids’ night menus, but don’t let that fool you, it’s tasty. If you haven’t had buffalo before, this is your chance to try it. If you want to start out slowly, mix it half and half with a ground beef (I’d go with an 80/20 grind, because the buffalo is so lean), or mix in ¼ lb of spicy sausage. The stuffed acorn squash is a quick, easy recipe, but let it inspire you, because you can stuff acorn squash with any number of wonderful things, from rice to couscous to fruits and nuts. It can make for a fun, decorative holiday side. For the dessert, you can usually find frozen huckleberries, but if not, you can easily substitute with blueberries or even a selection of mixed berries like blackberries, raspberries and blueberries.

On the board tonight:

  1. Buffalo Burgers
  2. Whole Grain Rolls
  3. Stuffed Acorn Squash
  4. Cherokee Huckleberry Bread

Buffalo Burgers

  • 4 oz tomato sauce
  • ¼ cup Italian bread crumbs
  • ¼ cup finely chopped onion
  • ¼ tsp ea: thyme, rosemary, marjoram
  • 1 lb ground buffalo
  • 1 tbsp oil (skip if using hamburger)

large deep skillet w/lid

Mix ingredients, except oil, together well. Divide into 4. Create patties. Heat oil in skillet, add patties. Sear for 2 minutes, each side, then reduce heat and cover. Cook for 10 minutes. Buffalo is a very lean meat, so you want to cook it slowly and avoid over cooking it. Makes 4 large burgers.

Stuffed Acorn Squash

  • 2 acorn squash, halved and cleaned
  • 1 box stuffing mix
  • 4-6 button mushrooms, washed and diced
  • 2 cups chicken broth
  • 1 tbsp butter, quartered

9×12 Baking dish

Pour about ¼ to ½ cup broth into baking dish. Place acorn squash, cut-side down, and bake at 375 degrees until fork tender (a fork easily pierces the skin) – about 45 minutes to 1 hour. Prepare stuffing according to package directions, substituting broth for water, add mushroom pieces. Turn squash cut-side up, put a pat of butter in each half, then mound with stuffing, leaving just a rim of squash showing. Bake for additional 15 minutes, until stuffing is browned.

Cherokee Huckleberry Bread

  • 2 cups flour
  • 2 tsp baking powder
  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1-1/2 cup berries (huckleberries or blueberries)
  • ½ cup butter

Loaf pan, greased

    Cream eggs, butter and sugar together. Add flour, milk, and vanilla. Toss berries with a bit of flour to prevent them from sinking to the bottom. Fold berries gently into mixture. Put in loaf pan, sprinkle top with a bit of sugar and bake in oven at 375 degrees for approximately 45 minutes or until done, when a knife comes out clean. Makes 1 loaf.

    Shopping List:

    • 4 whole grain sandwich rolls
    • 4 oz can of tomato sauce
    • ¼ cup Italian bread crumbs
    • 1 small onion
    • 1 lb ground buffalo
    • 2 large acorn squash
    • 1 box stuffing mix
    • 4-6 button mushrooms
    • 2 cups flour
    • 1 cup sugar
    • 8 oz milk
    • 1 stick + 2 tbsp butter
    • 16 oz huckleberries, or equivalent

    Also: oil, vanilla, baking powder, egg, thyme, rosemary, marjoram

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    3 thoughts on “Thursday Night Menu: Pre-Holiday Edition

    1. I’ll be busy eating and quaffing at American Thanksgiving sponsored by the Society for American Wines so won’t notice the lack of posts here in the frozen north!

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    2. Pingback: Balloon Juice » Blog Archive » Open Thread: Thursday Night Menu

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