Tuesday, November 8, 2016

Mains and sides from Julia, BA, Kiernan and Sean


This week we offer main dishes and sides for Thanksgiving.

Well, ab=ll but Kiernan who did a side dish last week and is now giving an appetizer. She's a rebel.

Kiernan Kelly

I made the mistake of making these one Thanksgiving, and now my family wants them all the time. In truth, they're ridiculously easy t do and very nummy. :)

Mini Quiches

1 package refrigerated Pop n Fresh flaky biscuits

1 large container ricotta cheese

1 package shredded cheddar

1 package cubed ham

Six eggs

Greased muffin pan

In large bowl mix cheeses, ham, and eggs.

Separate biscuits into halves and line each muffin cup with dough.

Pour mixture into cups 3/4 full.

Bake at 350F until golden, about 20-25 minutes.

Sean Michael

My mom is Danish and ever since I can remember, we've celebrated the night of the 24th of December with a big, traditional meal that usually has goose or duck as the main element. But for me, it's the sides that I always look forward to the most. These two are my favorites. (and I'm sharing these as my Thanksgiving sides because they're totally good with Turkey Day sides too)

Rodkal aka Red Cabbage (I don't have an actual recipe)

You slice up a head of red cabbage and soften it with a bit of butter in a large saucepan or dutch oven (I love the dutch oven for items that are going to sit on the stove for a long time) stirring often. About ten minutes.

Then you add a cup of cranberry juice or elderberry juice (they have that at IKEA) or speaking of IKEA, lingonberry juice will also do a half cup or so of sugar a cup of white vinegar some salt

You bring the whole thing to a boil, then let it simmer. Give it twenty minutes or so for the flavors to start to combine, then you can adjust as necessary. If it's too vinegar forward, add some juice first, then a little bit of sugar if its still too sour for you. I like mine very sour, so I usually wind up adding a fair bit more vinegar (up to a couple cups more, though usually in 1/2 cup increments.)

Let it simmer until the liquid is mostly reduced and the cabbage melts in your mouth.

This is one of my favorite things and I will make throughout the year just because.

My other favorite is caramel potatoes, which I only get at Christmas when my mom makes them because I can't for the life of me get this to work out for me. For that reason, I've taken the recipe for these from Nordic Food & Living (http://nordicfoodliving.com/danish-sugar-browned-potatoe/)

BA Tortuga

Tamale Stuffed Turkey

INGREDIENTS

4 shallots, peeled

2 garlic cloves, peeled

2 jalapeño chiles, stemmed and seeded

Kosher salt and freshly ground black pepper

8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and chilled

30 medium pork, chicken, or chile tamales , husks removed and discarded

1 cup frozen corn, thawed

One 8- to 10-pound whole turkey, giblets removed

PREPARATION

1. Place an oven rack in the lower-center position and preheat the oven to 350°F. Set a large V-shaped roasting rack inside a shallow roasting pan.

2. Pulse the shallots, garlic, chiles, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. With the food processor running, add the butter, one piece at time, and process until a paste forms.

3. In a large bowl, crumble the tamales and using a fork, stir in the corn. Season with salt and pepper to taste.

4. Pat the turkey dry. Using metal skewers or toothpicks, secure the neck skin to the back of the turkey, then tuck the turkey's wings behind its back.

5. Stuff the tamale mixture into the turkey's cavity and tie the legs together with butcher's twine. Place the turkey in the prepared rack, breast up, and rub with the butter mixture. Cover the turkey loosely with foil and roast for 1 hour, basting with pan drippings every 20 minutes.

6. Uncover and roast for 30 to 45 minutes, until the skin is well browned and an instant-read thermometer registers 175°F in the thighs and drumsticks and 165°F in the breast and stuffing.

7. Transfer the turkey to a serving platter or carving board and let rest for 30 minutes to 1 hour before serving.

8. Carve the turkey and serve with the tamale stuffing.

Julia Talbot

Tradtional Dressing

ingredients

1 cup butter or margarine, divided

3 cups self-rising white cornmeal mix

1 cup all-purpose flour

7 large eggs, divided

3 cups buttermilk

3 cups soft, white breadcrumbs

2 large sweet onions, diced

4 celery ribs, diced

1/4 cup finely chopped fresh sage

1/4 cup finely chopped fresh parsley

1 tablespoon seasoned pepper

7 cups chicken broth

Preparation

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes. Stir together cornmeal and flour; whisk in 3 eggs and buttermilk. Pour hot butter into batter, and stir until blended. Pour batter into pan. Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside. Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture. Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan. Bake at 400° for 35 to 40 minutes or until golden brown.

Next week, desserts!

Sean’s website is http://www.seanmichaelwrites.com

Julia’s is http://www.juliatalbot.com BA’s is http://www.batortuga.com

Kiernan's is www.KiernanKelly.com

Facebook:

Sean -- https://www.facebook.com/SeanMichaelWrites

Julia -- https://www.facebook.com/juliatalbotauthor

BA -- https://www.facebook.com/batortuga

Kiernan -- https://www.facebook.com/kiernan.kelly

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