- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra virgin olive oil
- 1 pack fresh Mexican chorizo, casings off and crumbled
- 2 medium shallots, chopped
- ½ cup pine nuts
- ½ cup fresh cilantro, chopped
Blanch the Brussels sprouts in boiling water, drain and put them into an ice bath to shock them and retain the color. Take out of the water and pat dry. Keep aside. This can be done a day before and refrigerated.
Heat a large skillet with 2 tablespoons olive oil. Add the chorizo and cook on medium heat for about 5 to 7 minutes till golden brown. Add the shallots and cook, stirring and cook for about 5 to 6 minutes. Add the pine nuts and cook for a minute. Add the Brussels sprouts to the mixture, mix well and cook for 5 to 6 minutes till the sprouts are cooked through. Season with salt and pepper. Garnish with cilantro and serve.
- 4 pounds Yukon gold potatoes, peeled and cut into small squares
- 3 garlic cloves
- 4 tablespoons butter
- ¾ to 1 cup half and half
- 2 cups shredded Manchego cheese, grated
- 1 teaspoon smoked paprika
- ½ cup green onion, chopped
Add the cut potatoes to a deep pot and cover with water. Add at least 2 tablespoons salt and the garlic cloves. Place a lid on the potatoes and bring to a boil. Uncover and cook until tender, about 10 to 15 minutes. Drain potatoes and garlic and put them through a food mill and add back to the hot pot. Add butter, half and half and smoked paprika. Check for seasonings, add pepper. Transfer to a serving bowl and let cool all the way. Add the grated cheese and mix well. At this point, the potatoes can be refrigerated and made at least a day in advance. Once ready to bake, take out of fridge at least 30 minutes in advance. Bake in a 350 degree oven for 30 minutes or till heated through. Garnish with green onions and cilantro.
- 4 tablespoons butter, melted
- Zest of one orange
- Zest of one lemon
- 3 garlic cloves, grated
- 2 teaspoons salt
Mix the butter with orange and lemon zest, garlic and salt.
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon acho chili powder
Mix all the spices together and set aside.
- 1/2 cup Chili Barbecue Sauce
- 1 7 to 10 pound turkey breast
- 1 orange, cut into eight pieces
- 1 lemon, cut into eight pieces
- 2 cups turkey or chicken broth
Have your gravy ready either the day before or the morning of. Transfer it to a large saucepan and keep aside.
Preheat convection oven to 325 degreed F.
Place the turkey onto a rack in a roasting pan. Turn the turkey over and place the cut up orange and lemon inside the cavity. Sprinkle salt and pepper liberally and turn it breast side facing up. Loosen the skin and carefully spread half the compound butter. Spread the rest all over the skin. Sprinkle the spice rub all over the top. Pour the broth to the bottom of the roasting pan. Keep aside.
With a brush add the chili barbecue sauce (recipe below) all over the turkey. Roast the turkey glazing every 15 minutes. Roast till internal temperature reaches 158 to 160 degrees F. Take out of the oven and place onto a platter and cover with foil to rest for at least 20 minutes. While the turkey is resting, take the drippings from the bottom of the pan and pour them into a small glass bowl. Let the fat separate, remove from top and pour the liquid into the prepared gravy and bring to a boil. Check for seasonings and heat the gravy through. Serve with the turkey.
Chili Barbecue Sauce
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
2 dried ancho chilies, stems and seeds discarded and cut into ½ inch pieces
1 14 ounces can diced tomatoes with chilies
½ cup red wine vinegar
1/3 cup brown sugar
1/3 cup Worcestershire sauce
Juice and zest of 3 clementines
1 to 2 teaspoons salt
Heat a medium saucepan with the olive oil. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes. Add the ancho chilies, tomatoes, vinegar, sugar, Worcestershire sauce, zest, juice and salt. Bring to a boil and simmer on a low flame for about 20 minutes. Take off heat and transfer to a blender and blend till a smooth sauce is formed. Check for seasonings and take out into a small bowl.
Time to make your own turkey stock!!! It makes a big difference if you use homemade, with your own flavor profile..
By this time of year, most grocery stores have turkey necks and backs for just a few bucks. I buy a pack and roast them simply with olive oil, salt and pepper. I let them hang out in the oven till the pieces are golden brown and delicious looking. I then add them to a big pot full of chicken broth, and lots of vegetables and aromatics. For me garlic and fresh herbs are a must- like thyme, rosemary, etc. I like my gravy dark brown and so use a box of beef broth to richen the color. The stock cooks for at least an hour or two until the liquid is reduced quite a bit- in this case I reduced it to 3 cups. From here you have an option to continue the process and make the gravy and freeze for later. I find the gravy consistency compromised after it is frozen- so I stop at this point and freeze the stock.
You can take it out two days before thanksgiving and let it thaw in the fridge and make the gravy the morning of.
- About a pound or a pound and a half turkey neck and back
- 1 tablespoon olive oil
Preheat the oven to 400 degree F.
On a lined baking pan, place the turkey parts. Drizzle olive oil and sprinkle the salt and pepper. Roast for an hour or till the parts are golden brown. Take out of the oven and keep aside.
- Two boxes of 32 oz chicken stock
- One box of 32 oz beef stock
- 1 large onion, cut in half
- 1 head of garlic, cut in half
- 1 cup carrots, roughly cut up
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
In a large stockpot add the chicken stock, beef stock, onion, garlic, carrots, thyme and rosemary. Add the roasted turkey parts and bring to a boil. Once the liquid comes to a boil, lower the heat to a simmer and cook for 2-3 hours or till the liquid is reduced to about 3 cups. Strain the liquid out by pressing all the goodness out of the cooked vegetables. Take out in a container and refrigerate over night. Skim the excess fat off and freeze till needed.
- 2 pounds chicken thighs, boneless and skinless
- ¼ cup tamari
- ¼ cup fish sauce
- 3 tablespoons brown sugar
- ½ cup chopped fresh cilantro, stems and leaves separated
- 1 inch fresh ginger, grated
- 3 garlic cloves, grated
- Zest and juice of one lime
- 1 teaspoon cayenne pepper
- 1 teaspoon corn starch mixed in with 2 teaspoons water
- Peanut oil for grilling
- 1/3 cup chopped peanuts
Add the tamari, fish sauce, brown sugar, cilantro stems, ginger, garlic, lime zest and juice and cayenne pepper in a small bowl. Mix well. Place the chicken in a zip lock bag and add the marinade and marinate for 2 to 3 hours in the fridge. Take chicken out of the bag, pat dry and keep aside. Transfer the marinade to a small saucepan, bring to a boil and add the corn starch sauce. Bring to another boil, taste for seasonings and keep aside.
Heat the grill on high to preheat to at least 500 degrees. Turn heat down to medium. Drizzle the chicken pieces with some peanut oil and place on the hot grill and wait 3 to 4 minutes or until grill marks form. Turn the thighs and grill on medium heat for 5 to 7 minutes with the lid on. Once the chicken is cooked through, transfer to a platter and garnish with cilantro leaves and chopped peanuts.
- 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
- Juice of a large lime
- 1 teaspoon salt
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
Marinate the chicken pieces with the lime juice, salt, coriander and cayenne pepper for 2 to 3 hours.
- 2 tablespoons coconut oil
- 2 teaspoons fennel seeds, crushed
- 10 to 12 curry leaves
- 2 medium yellow onions, sliced
- 1 serrano pepper, slice in half
- 3 to 4 garlic cloves, grated
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ cup cilantro, chopped
Heat a large saucepan with coconut oil. Add the fennel seeds, curry leaves, onion, Serrano pepper and garlic. Saute on medium heat for 4 to 5 inutes. Add the turmeric, coriander powder and a teaspoon of salt. Saute on medium heat for another 3 to 4 minutes. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for about 15 minutes. Take the lid off and let the chicken simmer on medium heat for another 5 to 6 minutes. Check for seasonings and garnish with garam masala and cilantro. Serve with rice and roti.
- 1 dried ancho chili pepper
- 2 to 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 14 ounces fire roasted tomatoes with chili
- 4 cups vegetable stock
- 1 cup hominy, rinsed and drained
- 1 14 ounces black beans, rinsed and drained
- 3 medium zucchinis, washed, the seeds taken out and diced into ½ inch pieces
- Tortilla chips
- 1 avocado, chopped drizzled with lemon juice and sprinkled with salt
- Crumbled queso fresco
Heat a small cast iron pan and break the chili into pieces and roast in the pan including the seeds on medium heat for 3 to 4 minutes. Keep aside.
Heat a medium heavy pan with olive oil. Add the onion, garlic and ancho chili. Saute on medium heat for 4 to 5 minutes. Add the cumin, tomatoes and stock. Bring to a boil and simmer for 2 to 3 minutes. Add the homini and simmer for 10 minutes. Take off heat and transfer to a blender and in batches, blend the soup until smooth with some chunks. Return to the pan and add the beans. Bring to a boil and add salt to taste.
Serve soup topped with avocado, tortillas chips, queso and cilantro.