A Thanksgiving Feast for Humans
This year, I decided to mix things up a bit and highlight my menu with this smoky, sweet and beer-drunk turkey from chef George Mendes of two of my favorite New York City restaurants Aldea and Lupulo. I also intend to include classics I have enjoyed from previous Thanksgivings.
Shavings of Country Ham With Parmesan, Pears and Pine Nuts
Specific details of this and the Scallop recipe can be found at Wine Spectator.
Prep Time: 15 minutes Servings: 4 to 6
Ingredients
1/2 pound block of best-quality Parmesan cheese
12 very thin slices of country ham (preferably Virginia) cut into wide ribbons
1 ripe pear (I prefer Asian), halved and cored (unpeeled)
1 bunch baby arugula, washed and stemmed
1/4 cup toasted pine nuts
4 tablespoons extra-virgin olive oil
Cracked black pepper to taste
Directions
Roast pine nuts in a hot saute pan for a few seconds to lightly brown. Using a vegetable peeler or cheese slicer, shave the Parmesan into "ribbons." Intertwine a few ribbons of cheese and ham on each of six plates to form a small, fluffy mound. Using a mandolin or sharp knife, slice the pear as thinly as possible. Add a few pear slices to each mound of cheese and ham. Over each plate, toss a few leaves of baby arugula, sprinkle pine nuts and drizzle extra-virgin olive oil. Garnish with cracked black pepper.
Sesame-Dusted Maine Diver's Scallop on Cauliflower Puree
Cauliflower Puree
1 small Idaho potato, peeled and roughly chopped
2 cups cauliflower florets
2 tablespoons heavy cream
1 tablespoon butter
Salt and freshly ground white pepper to taste
Pinch of freshly ground nutmeg
Place the potato in a pot of cold, salted water. Bring to a boil, add the cauliflower and cook until the vegetables are very soft, about 7 to 10 minutes. Drain well. Using a food processor, puree the potato and cauliflower, scraping down the sides with a rubber spatula as needed. Add the cream, butter, salt, pepper and nutmeg and process.
Scallops
6 large, fresh sea scallops
Salt and freshly ground black pepper to taste
1/4 cup whole black sesame seeds or minced black truffle
2 tablespoons clarified butter
Soak the scallops in ice water for 3 minutes. Dry the scallops on paper towels, season with salt and pepper, and roll the scallops in the sesame seeds or truffle to coat on all sides.
In a nonstick pan, heat the clarified butter over medium-high heat. Carefully add the coated scallops to the hot pan and cook until they are golden brown on both sides, about 2 minutes per side. Do not overcook.
Portuguese Roast Turkey
Specific details on this recipe can be found at Tasting Table.
Prep Time: 30 minutes + Brining and Marinating Cook Time: 2.5 to 3 hours. Servings: 4 to 6
Spiced Brine
(This can be made and stored in the refrigerator up to 5 days in advance.)
6 quarts (24 cups) water
6 cups sugar
4 cups kosher salt
12 cloves
8 pieces star anise
6 bay leaves, torn in half
3 cinnamon sticks
3 tablespoons white peppercorns
2 tablespoons fennel seeds
2 tablespoons coriander seeds
In a large pot, combine the brine ingredients and place over medium-high heat. Bring to a simmer, stirring occasionally, until the sugar and salt have dissolved, 20-30 minutes or more. Remove from the heat and bring to room temperature. Chill in the fridge until needed,
Spicy Paprika Marinade
(This can be made and stored in the refrigerator up to 5 days in advance.)
3 cups olive oil
1½ cups lager (such as Sagres)
3 tablespoons Spanish sweet paprika
½ yellow onion, thinly sliced
7 garlic cloves, thinly sliced
3 fresh bay leaves, torn
In a blender or food processor, combine all the ingredients and pulse 5-10 times until all ingredients are thoroughly mixed. You can do this in a medium size bowl and whisk ingredients optionally.
Turkey
One 10-to-12-pound turkey, giblets removed and neck reserved
2 red onions, peeled and cut into 1½-inch pieces
1 large carrot, peeled and cut into 1½-inch pieces
2 bay leaves, torn
1 tablespoon kosher salt
¼ cup marinade set aside for basting
Directions
- Rinse the turkey and neck. Double check that neck and giblets are removed. Brine the turkey. Use a clean 5-gallon pot, bucket or brine bag. I use an XL plastic bag intended to store clothes. Pour the chilled brine over the turkey and top with a heavy plate, submerging the turkey. Cover and refrigerate for 6 to 12 hours.
- Remove the turkey from the brine and rinse under cold water. Discard the brine. Rinse out the 5-gallon container and return the turkey to it. Set aside 1/4 cup of marinade for basting. Pour the paprika marinade over the turkey, rubbing all over the outside and the inner cavity; cover and chill in refrigerator for 8 to 12 hours.
- Adjust the rack to the lower third of the oven, and preheat it to 400°F.
- Cut off the turkey's wing tips, reserving them, and tie the legs together with kitchen twine. Combine the turkey neck, wing tips, red onions, carrots and bay leaves in a large roasting pan. Place the turkey on top, breast-side up, and rub with the salt and ¼ cup of the marinade.
- Roast the turkey in the preheated oven until the skin is browned, 40 to 50 minutes, basting the bird and rotating the pan halfway through roasting, covering any dark spots with aluminum foil.
- Lower the oven to 300°. Baste the turkey with marinade and pour 1 cup of water into the pan, creating steam to help cook the turkey. Continue to roast the turkey, rotating the pan and basting every 30 minutes, until a meat thermometer inserted into the thickest part of the thigh reaches just under 160°, 1½ to 2 hours. Remove the turkey from the oven and let it rest in the roasting pan for 30 minutes before carving.
- You can optionally make a sublime gravy by adding finely chopped ginger root to the pan drippings. Serve this with roasted veggies.
Celery Root Puree
I have made this on several past Thanksgivings to rave reviews. I love to use ingredients that you tend not to use everyday and this deliciously fits the bill. Specific details on this recipe can be found here.
Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4 to 6
Ingredients
1 large celery root, about 2 lb. peeled and cut into 1⁄2-inch dice
1 large russet potato, about 6 oz. peeled and cut into 1⁄2-inch dice
About 3 cups chicken stock or water
4 Tbs. (1⁄2 stick) unsalted butter
6 Tbs. heavy cream
Salt and freshly ground pepper, to taste
1 to 2 Tbs. chopped fresh chives
Truffle oil for drizzling (optional)
Directions
- In a saucepan over high heat, combine the celery root and potato with stock to cover by 1 to 2 inches. Cover and bring to a boil over high heat, then reduce the heat to medium-high and cook at a rolling boil until the vegetables are tender, 10 to 15 minutes, adding more stock if needed to keep the vegetables immersed. Drain the vegetables, reserving the stock for soup or a sauce, if desired. Pass the vegetables through a ricer or a food mill fitted with the fine disk. You can use a Mashing Tool instead of a food mill or ricer as I do.
- Return the puree to the pan, place over very low heat and add the butter, beating it into the hot vegetables with a wooden spoon. Add the cream and stir to combine. Season with salt and pepper.
- Sprinkle with the chives and drizzle with truffle oil. Serve immediately.
Brussels Sprouts Confit with Slab Bacon
Duck Far, Brussels Sprouts and Bacon. Need I say more.
Prep Time: 10 minutes Cook Time: 20 minutes Servings: 4 to 6
Ingredients
4 cups (1 1/4 pounds) halved and trimmed Brussels sprouts
8 ounces slab bacon, diced
Sea Salt and freshly ground black pepper to taste
Rendered Duck Fat sets this dish up nicely (optionally) or EVOO
Directions
- Blanch the Brussels sprouts in salted boiling water for 2 to 3 minutes. Drain.
- Cook the bacon until crispy with the fat completely rendered out. Cut bacon into small bite-sized pieces.
- Add Brussels spouts, bacon and duck fat into saute pan and place into oven at 300-350*F for 10 min.
- Swirl Brussels spouts mixture to make sure all sides are evenly cooked. Place in oven until browned about 10 min more.
Thanksgiving Feast for Your Canine Companion
Mixed Grill with Root Vegetable Ragoût
Prep Time: 10 minutes Cook Time: 8 hours crockpot low heat Servings: Depends
1-2 lb of Chicken thighs or legs (bone or boneless is fine)
1 lb Butternut or Acorn Squash chopped into 1 in squares
1 Sweet potato
1 cup Brown Rice
1/2 lb Green Beans chopped
2 cups carrots chopped
4 cups of water
Directions
- Put chicken and 3 cups of water in crockpot. Let it heat 30 min on low heat
- Add remaining ingredients 1 at a time and top off with remaining cup of water.
- Give your pup a belly rub, take her to the dog park, take a well-deserved rest. Maybe all of the above. That's it. Just let this simmer for 8 hours or so and a delicious pup-approved feast is ready to be served.
