What are your ideas for Thanksgiving? Favorite dishes? [From DC/Balt Area Board]
I know it's a bit early, but we start our Tday prep at least 2 weeks in advance, trying out recipes and creating the menu. We're looking for some inspiration too.
What's on your menu this year? Here's what we were thinking about:
-Roast duck with sticky rice, chinese sausage, and shiitake mushroom stuffing
-Curried mashed potatoes
Family and friends usually bring other things, but my partner and I are going to try a few recipes out before we serve it to everyone on Thanksgiving Day.
This is what I'm tentatively planning, so far..
Baked Brie en croute with cranberry compote
Blue cheese and caramelized shallots dip with rosemary chips (Epi)
Herbed Cocktail Shrimp
Apple, dried cranberry, and pecan salad with baby greens and maple dressing (Epi). Although I might skip it this year, only my mom and aunt eat salad.
Turkey with Herb Butter OR a deep-fried turkey
Grand Marnier, Apricot, and Chestnut Stuffing (Silver Palate variation)
Mashed potatoes with caramelized leeks and fresh thyme
Braised Carrots with Parmesan (Hazan)
Peas and Pearl Onions Au Gratin (based on a Barbara Lynch recipe in this month's Food & Wine)
Cranberry sauce with Marsala, Rosemary, and Cherries (FunwithFood's recipe)
Green onion buttermilk biscuits (I'm going to test these out this weekend - they're from an old Bon Appetite, not on website)
Brandied Pumpkin pie and ??
I THINK this is what I'm making:
Maybe a spiral ham
Cornbread stuffing with dried cranberries and maybe apples and maybe pecans
Broccoli Raab with garlic and red pepper flakes
Roasted mashed butternut squash a la Barefoot Contessa
Some sort of wild rice thing
Macaroni & cheese
Apple cranberry chutney
Our standard thanksgiving menu is:
- Eggplant Parmigiana
- Sausage & Peppers
- Peas & Mushrooms
- Rice/sausage/mushroom stuffing
- Meatballs & Pepperoni
- Baked Ziti
- Grilled Calamari
- Sweet Potatoes
- Apple Pie
- Assorted Italian Pastries and Cookies
- Several cases of cheap beer
That's actually the part of the meal prep I inherited from my grandfather. preparing the raw squid is pretty easy, but you have to know what to do, you can get this from any squid recipe. rince in cold water dry it well before you put it in the marinade.
typically we will do half in fresh lemon juice, the other half in balsamic vinegar. 1.5 to 1 oil (extra virgin olive) to acid ratio, lots of fresh minced garlic, pinch of salt, pinch of pepper. marinate about 15-20 minutes, skewer, and grill.
Though it may seem appealing, stay away from large squid as they tend to cook up much less tender. You can mitigate this a bit by scoring the flesh.
on a hot grill, it won't take more than a minute or so to cook. give the skewers a flip after about 45 seconds. pull them off as soon as they turn opaque.
We'll see if we can add another seat to our table :)
The curried mashed potatoes are really easy. I make them the night before so I do less cooking the day of. I reheat them in the oven while the turkey/duck is roasting. They somehow taste better this way and come out fluffier.
1. First brown 1 white onion and a 3 stalks of green onions (about 7-8 minutes on a skillet)
2. Make your standard mashed potatoes. We use about 4-5 Idaho potatoes for their starchiness and fluffiness, boiling them first and then mashing. Melt about one stick of butter and add to the mixture.
3. Add the green and white onions and mix them with the mashed potatoes well.
4. Add as much Madras yellow curry powder and salt to taste (I don't measure the amount of curry powder, but the mashed potatoes are usually pretty yellow.)
5. Store in the fridge overnight. I don't know why it always tastes better the next day.
6. Put in 13x9 baking dish, cover with foil and reheat in the oven while you are roasting your turkey/duck. Reheat for about 45 minutes, remove the foil and reheat for another 20 minutes. This makes your mashed potatoes fluffier and also gives it a nice crust on top.