And another!!!

World famous Fatman Cranberries:

this recipe is easy, and makes that jelly can stuff seem(somehow) even more ridiculous...

2 bags fresh cranberries
2 cups water
2.5 cups sugar
4 good sized naval oranges
1 lemon
1 cup toasted and crushed pecans(or any nut really)

Heat the water in a sauce pot.
When it begins to simmer, whisk in your sugar gradually, until all is dissolved. Now zest and juice your oranges, whisk that in. Now juice your lemon, add that and the fresh cranberries. bring to a boil, and then reduce heat to med and cook down the berries. Keep stirring them occasionally and cook until the liquid in the bottom of the pan is a nice syrup consistency. Pour in to ceramic or glass container, and sprinkle with the nuts.

Bon apetit, people!

First in the Series of Holiday Recipes

Here is the fatman's own recipe for grilled sweet potatoes:
makes roughly 16 servings...

4 lb sweet potatoes (8; preferably long)
1/2 pound unsalted REAL butter, melted slowly over low heat
2 tbsp walnut oil
1/2 cup maple syrup(not Mrs. Butterworth's, get the real Vermont stuff)
kosher salt as needed
2-3oz crushed toasted walnuts for garnish



Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold ice water to stop cooking(this method is called blanching and shocking by the way). Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise. Then lightly pat them dry.

Now heat up your grill. you can use gas or charcoal(coal gives a bit more flavor, but takes longer). Either way, make it piping hot, and make sure it is clean and WELL OILED or the potatoes will stick.

While that is heating up, make your dipping sauce. Basically combine all ingredients in a mixing bowl and whisk vigorously until in comes together. Then put mixture in a saucepan on low heat to keep warm for service.

When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches, uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.

Now platter those bad boys up, drizzle a little of your sauce over the top, and reserve some sauce for dipping on the side. Sprinkle with crushed walnuts to finish. Congratulations, you just helped reinvent thanksgiving!