Tired of Turkey and Ham, But Don’t Want to Toss It? We’ve Got the Answer!

If you’ve had all you can stand of turkey and ham, but feel badly just tossing it all, don’t do it. Soak your de-boned pieces of meat in a mix of jam, soy sauce, and your well-loved hot sauce (or go with #Puckerbutt’s I Dare You Stupit Reaper Jam to skip mixing sauce with jam) overnight. The next day, toss ’em on the dryer, and make jerky. Your leftovers will make tasty snacks for months to come. #fireeaters1 #foodporn http://www.fireeaters.us

From Our Table to Yours this Thanksgiving

Happy Thanksgiving, everyone! Highlights at our meal included Thai-inspired Squash Soup, Feta Turnovers, Stuffed Wild Mushroom, ham with a mango chutney-beer baste, turkey, sausage apple stuffing, cornbread dressing, kickass cranberry-walnut sauce (thanks, Mum!), Fire-Eaters’ famous spicy chocolate bacon ice cream, pineapple upside down cake, and Double-layered Pumpkin Cheese Cake.

Please give a moment of thanks, if you haven’t, for all the people, all the blessings, all the kindness in your world. We all are so blessed and it is so easy to lose sight of what we have for that which we think is missing.

Tired of Thanksgiving’s Same Old Recipes? Give This Spicy Starter a Whirl!

With Thanksgiving right around the corner-ish, it’s time to find some new recipes to kick up the holiday.  Here is one delicious option for a great starter (thank you, AllRecipes!) — it’s stays within the Thanksgiving theme, but gives your guests a taste of something spicier.

If you’re not a fan of jalapenos, other peppers that would work well  include the Aleppo pepper, a cumin-like, fruity pepper (traditional in Moroccan foods; about 10,000 scoville units), or the chocolate Bhut Jolokia (Ghost) pepper (a beautiful fruity pepper with about 1,200,000 scoville units), for a bigger kick.