Tag: Thanksgiving

Vegetarian Thanksgiving

Our vegetarian and vegan friends are often hard-pressed at the Thanksgiving table.  Since holiday meals are so much about connecting with family and friends, we look to be as inclusive as possible.  So we want to offer everyone a main dish besides green bean casserole and mashed potatoes. We offer here some of the standout Thanksgiving ideas from the Serious Foodie chefs as well as other resources.  These dishes are so delicious, we’re sure that they will also appeal to the carnivores among us. PASTA While many people are watching their carbs, Thanksgiving is one of those holidays when you have to take a break from the diet.   There are many possibilities, including a lot of gluten-free versions. We published this lovely Sicilian pasta recipe which uses tri-colored cauliflower, but can easily be made with standard cauliflower, broccoli, broccoli rabe, or various combinations.  Click HERE to read the recipe. Gnocchi is a perfect fall dish – hardy, filling, and very versatile.  This recipe comes from the Salt and Wind website (click HERE for their recipe), and there are plenty of others to try.  We like trying different veggie versions – spinach, kale, and even a great red beet gnocchi recipe. We […]

Thanksgiving Leftovers – Turkey or Ham Hash

One of Thanksgiving guests always asks the question: what is the definition of eternity?  It’s two people and a ham.  Same can go for turkey leftovers. When you’re done with having ham sandwiches, try this update recipe for breakfast, lunch or dinner. Ingredients 2-3 tablespoons olive oil 9 oz ham or turkey, diced 2 medium carrots, peeled and diced 1 medium onion, diced 3 large Yukon Gold potatoes, peeled and cut into 1/3-inch dice 1/4 cup sherry 1/4 cup ham stock (if you boiled the ham), chicken stock, or vegetable stock 1 roasted red pepper, julienne cut 1 egg per person Directions Heat the olive oil in a saute pan.  Add potatoes and carrots, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, until the potatoes are browned, about 20 minutes on medium heat. Add onion and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Add the ham or turkey, and roasted red pepper to the pan, and heat for about 5 minutes.  Add the sherry and stock, and reduce by about one half. In the meantime, prepare poached eggs for each plate.  Serve a helping of the hash on each plate, and top with a […]

Thanksgiving Dinner – Serious Foodie Style

We are starting the busy holiday season, so we wanted to give you a few recipes to make your preparations for your gourmet Thanksgiving meal a bit easier.  These simple, healthy recipes will put an elegant touch to any meal – but especially for Thanksgiving. Let’s start with The Bird… Our favorite method for turkey is using the spatchcock method – which is very similar to butterflied poultry.  We use a dry-rub marinade (suggestions:  Serious Foodie Bourbon Rub, Tex-Mex, or Harissa – click HERE to order), and bast with a flavorful marinade-type sauce (suggestions:  Serious Foodie Pomegranate Grill Sauce and Marinade, or Korean Grill Sauce for a more exotic flavor).  It is then very easy to either roast or grill – and we prefer the later.  And the method works well with chicken, also. Check out the full article HERE on how to do spatchcocked turkey, including a video. The Gravy We have used, many times, a beer-based gravy which is complex and delicious – and very simple to make (click HERE to see the recipe). If you want to use the Serious Foodie Pomegranate Sauce as the base – which would go along with a pomegranate glazed bird – click […]

Easy Gourmet Salad Recipes

We’ve worked hard to put together a series of salad recipes that you can use any time: parties, holidays, tailgating, picnic, pot lucks.  So put down that store-bought bag of greens and store-bought dressing. Here is our collection of simple, healthy gourmet salad recipes that will put an elegant touch to any meal – whether it’s an casual weekday, or a special occasion.  Click HERE to see our feature recipe: Pear Cranberry Salad with Serious Foodie Fig/Orange dressing. Warm Spinach/Fennel/Apple Salad Crazy simple – and healthy & really delicious.  It’s a change up from the standard warm spinach salad, with a lot more interesting things happening.  Add some feta if you like.  Or some bacon.  What makes this recipe work is the dressing.  You just might want to pour this over everything.  Click HERE for the full recipe. Quinoa Salad with Beets and Oranges We are always for raising our game when it comes to healthy eating – and two of our favorite components are beets and quinoa.  There is a ton of nutrition and flavor in both of these, and this simple salad (which can also serve as a meatless main course) has it all. Click HERE for the full recipe. […]

Easy Gourmet for Holiday Meals: Side Dish Recipes

Holiday meals are so much about connecting with family and friends.  Everyone has their favorite dish, from green bean casserole to mashed potatoes and cranberry sauce. We offer here some of the standout sides from the Serious Foodie chefs, as well as from other experts – old standards, along with a number of dishes inspired from our favorite international regional cuisines.  These dishes can also serve as vegetarian main dishes. The Serious Foodie Peruvian Blood Orange Sauce is a great complement to most any vegetable dish, but especially butternut squash (click HERE) and roasted vegetables (click HERE). It might be too cold in some areas to grill, but you can simply broil vegetables on a skewer, and finish with some seasoning salt (for instance, try one of the Serious Foodie spice rubs, such as Asian Fusion or TexMex rub on any vegetable dish – click HERE).  We provide a full recipe on grilled vegetables HERE. We love green leafy vegetables – especially kale and Swiss chard.  Here are two very simple recipes for delicious healthy side dishes. Pan roasted kale and veggies Braised Swiss Chard   We came across a series of Moroccan carrot recipes, which can be served warm […]

The Best Thanksgiving Turkey – Brick It!

[vc_row][vc_column][vc_column_text] There always seems to be a lot of Thanksgiving angst about cooking turkey – worries about underdone parts, overdone parts, and the dreaded dry parts.  We’ve seen a lot of recipes and cooking techniques – roasting versus frying, brine versus dry rub, etc.  What most of the turkey recipes have in common is a lot of work, and a lot of remaining anxiety. In our video series, we show you how to make tender, juicy, fast, and easy chicken every time by grilling under bricks (click HERE to see the video).  The same technique can be used for turkey – and the results are just as consistent – and impressive. The core of the technique is using a butcher’s cut called spatchcock – which is just a weird term which means butterflied turkey (removing the backbone and flattening the bird).  The Serious Foodie video for chicken shows the method – and we also found this awesome YouTube video talking about the virtues of spatchcocked turkey, and shows a great version of the butchering technique: With this technique, you can also toss out the brining step – your spatchcocked. brick grilled turkey will be moist and tender without it.  You […]

The Turkey Leftover Chronicles – Turkey Ravioli

We give our guests goodie bags; we make turkey club sandwiches on Black Friday; we make turkey pot pies.  And there still seems to be an endless supply of turkey leftovers. Luckily, we have a great supply of turkey leftover recipes.  Here we are sharing one of our favorite use of Thanksgiving leftovers – turkey ravioli.  We’re giving you three variations:  turkey club (sandwich) ravioli, turkey dinner ravioli (with cranberry sauce and stuffing), and a one with turkey and cranberry sauce.  Using store-bought wonton wrappers makes this recipe quick, easy, and elegant. Serves 2 to 4 Recipe #1: Turkey Club Ravioli      Ingredients 1/4 pound shredded leftover cooked turkey 2 slices cooked bacon, crumbled 1 tablespoon chopped fresh parsley leaves 1 egg, beaten with 1 tablespoon milk 1/4 cup mascapone cheese (you can use creme fraiche, or whipped cream cheese) 1/4 teaspoon salt A pinch of freshly ground nutmeg Freshly ground pepper to taste Leftover turkey gravy (click HERE for The Serious Foodie Turkey Gravy with Beer recipe) 6 fresh sage leaves, chiffonade cut      Directions In a medium bowl, stir together the turkey, bacon, parsley, egg, mascapone, nutmeg, salt, and pepper. Place 10 wonton wrappers on a work surface.  […]

The Turkey Leftover Chronicles – Turkey Chili

We give our guests goodie bags; we make turkey club sandwiches on Black Friday; we make turkey pot pies.  And there still seems to be an endless supply of turkey leftovers.     Luckily, we have a great supply of turkey leftover recipes.  Here we are sharing our turkey chili recipe.  The secret flavors to this recipe come from the guajillo pepper, orange juice, ancho chili powder, and smoked paprika.      Serves 4  Ingredients 1 dried guajillo chili, stem and seeds removed (or 1 tablespoon guajillo paste) 2 tablespoons olive oil 1 cup chopped sweet onions 1 red bell pepper, diced 1 large carrot, diced 1 large, or 2 medium cloves garlic, minced 28 oz. can crushed tomatoes 1/2 cup orange juice 16 oz. can red kidney beans, drained and rinsed 1 pound cooked turkey leftovers, shredded 1 tablespoon ancho chili powder 1 teaspoon smoked paprika 1 1/2 teaspoons sea salt 1 teaspoon ground cumin 1/2 teaspoon dried oregano 2 cups chicken or turkey stock Directions You can find dried guajillo peppers in many grocery stores; many Mexican grocery stores have guajillo paste.  If you are using dried guajillo pepper, you will need to rehydrate the pepper in hot […]

Your Roux Primer

The History Roux is a thickening agent that combines a starch and a fat, used for sauces and soups.  The use of this combination goes back at least three centuries in French cuisine – but this technique has been documented to be used much earlier in other cuisines such as Asian cooking with the use of ground rice and pork fat. Basic Options There are four basic varieties: white, blond, brown, and dark brown, depending on how long the roux is cooked (going from shortest to longest).  Most cooking calls for blond or brown; Cajun and Creole cooking use dark brown roux.  Brown and dark brown have more flavor, but they have less thickening power. Fats Add Flavor Any fat or oil can be used to create a roux:  clarified butter (the most common and versatile), rendered animal fats (such as bacon grease or rendered duck fat), or pan drippings from a roast (beef, turkey, or chicken). The Starch Our favorite is “OO” Italian flour, which gives a silky texture, but any wheat flour will work.  We have experimented with potato, chickpea, lentil, and rice flours.  If you want a gluten-free gravy, try rice flour – with the warning that […]

Brussel Sprouts with Pear, Ginger, and Mustard

Simple and delicious – this recipe will impress even the harshest critic of brussel sprouts.   2 pints brussel sprouts 1 ripe pear – Bartlett or Comice. 1 medium shallot 1 tablespoon fresh ginger Remove the brussel sprouts, and put into an ice bath.  Drain the brussel sprouts.  Dry the pan  

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