When not hosting Thanksgiving, bring stuffings. This is my fave.
Make 2 bags Pepperidge Farm Cornbread stuffing as directed. Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped. Add 2 cups peeled, cored, chopped tart green apples, 2 cups thickly sliced celery stalks. Brown. Add ground black pepper, garlic powder to taste. Blend mixture loosely into the cornbread stuffing. Put in a baking dish in 375 degree oven covered until heated through.
When ready to eat at your host’s home, pop into a hot oven uncovered to reheat and crisp on the top before serving.
Perfect side with Osso Buco, Braised Oxtails or even the traditional Thanksgiving Day turkey. Smooth. Nutty. Delicious.
Chop a large peeled turnip into small chunks and cover with water in a saucepan. Cover and boil until chunks are tender. Drain. Let cool to room temperature. In a bowl, hand mash with a 1/4 stick butter and 1/4 cup milk. Season with salt & pepper to taste.
Stir in 1/2 cup plain yogurt, and add a pinch of cayenne. With a hand mixer, blend until smooth and creamy. Pour into a casserole dish and bake at 400 degrees for 20 minutes or until brown on top.
Turkey is boring. So make this rich late autumn feast instead.
6 + lbs. short ribs cut 1/2″ thick and of like sizes. This recipe takes a whole bottle of red wine, so a French Beaujolais works well. It’s not too expensive, but good enough to be the main ingredient. The meat has to marinade overnight in most of the extended mirepoix. Best to divide the short ribs into two glass baking dishes to fit all of the vegetables.
For the marinade: 2 cups sliced celery; 2 cups sliced carrots; 1 cup sliced parsnips on a slant; 2 cups sliced leek; 2 cups parsley sprigs; 1 tsp. juniper berries or 1/4 cup gin. 1 bottle red wine; 1/2 cup red wine vinegar. 2+ tsp. red, green, black whole peppercorn mix. Any leftover celery, carrot, parsnip chunks.
Place short ribs evenly into 2 glass baking dishes. Divide all veggies evenly over the meat in each dish, as well as even amounts red wine vinegar, red wine, peppercorns, parsley sprigs on top. Cover and refrigerate overnight.
Preheat oven to 375 degrees. Remove the short ribs from the marinade and dry with paper towels. Strain the vegetables from the liquid in a bowl. Reserve both. Dust short ribs with a little flour on all sides. In a large stock pot, brown meat on all sides, in a little olive oil in stages. Remove meat from pot with tongs to a large bowl after each browning stage. Add the strained vegetables to the pot and brown. Add 1/3 cup tomato paste to middle of the pot and brown.
Return the meat, wine liquid from marinade to the stock pot. Turn to medium high heat. Stir all veggies, meat, wine marinade lightly to blend. Cover and place pot on middle rack in oven at 375 degrees for 1 1/2 hours.
Peel 3 cups cipollini onions, add to the pot and stir in. Cover again and bake for another 1 hour until meat is tender. Add chicken broth if needed to keep meat moist. Uncover for 20 minutes to brown. Remove pot from oven and let stand for 15 minutes. Discard bones. Serve meat with veggies, onions, ladled sauce accompanied with horseradish mashed potatoes. Beats turkey!
Pierre Franey’s time-tested cooking method. 6 minutes under the broiler, no turning. Perfect every time. 16-18 shrimp. Serves 2.
Clean and de-vein largest fresh shrimp you can get. Place on paper towels to dry. Mix together in a medium-sized bowl, 2 tablespoons plain yogurt, 1/4 tsp. each of cayenne, cardamom, coriander, ginger, turmeric, cumin, cinnamon; 1/2 tsp. paprika. Garlic powder to taste. Add cleaned dried shrimp. Stir to coat shrimp. Place coated shrimp on a cookie sheet so not touching, using all of the coating mixture.
Turn oven broiler to high and when hot, place cookie sheet on highest rack. Broil for 6 minutes. That’s it. No turning. Sprinkle with lemon or lime juice. Serve with Kazmati rice and chutneys.
Clean and devein 6-8 large shrimp per person. Dry shrimp and place in a bowl. Coat shrimp with olive oil. Season with finely chopped fresh garlic, add garlic powder, pepperoncini flakes, oregano, black pepper to taste. Stir so shrimp are coated with mixture and refrigerate until ready to cook. Let come to room temperature before broiling. Place coated shrimp on a shallow baking pan, not touching. Top with any leftover olive oil mixture. Pre-heat broiler to high. Place shrimp on top rack and broil for 6 minutes. No need to turn.
For the pasta. Mince together a couple anchovy filets, a couple leaves fresh basil and 1 tbsp. capers. Place in a small bowl. Add 1/2 cup red wine and a few pats unsalted butter. Use fresh pasta, fettuccine is great. Cook the pasta in boiling water for 4 minutes or until tender. Drain. Place back in saucepan and stir in caper, anchovy, basil, wine, butter sauce. Garnish with lemon zest.
Slice 2 small zucchinis lengthwise, cutting off ends. Place in a baking pan, peel side down. Drizzle with olive oil. Spread a pinch of cayenne on each. Place in the oven until it reaches 400 degrees. Then, broil until crisp on top. Remove from oven. When cool, cut into small chunks. Finely chop 1/2 cup sun-dried tomatoes.
In a large non-stick fry pan, heat a thin coat of olive oil on high heat. Quickly brown milk-fed veal cutlets, pounded to about 1/4″, on each side. Do it in stages so they don’t touch. Sprinkle with ground pepper and garlic powder. Remove to a plate after each stage. In the same pan with leftover drippings, brown a minced shallot. Add a couple pats of butter. Deglaze with 1/4 cup dry white wine. Add juice of 2 lemons and 1/3 cup capers. Stir. Turn off heat.
In a large pot, add fresh cavatelli to boiling water. After water comes to a full boil again, cook for 5 minutes until tender and not too al dente. Drain. Bring fry pan back to high heat and place veal cutlets and juices back into the sauce until just heated. Serve with shallot, lemon, caper sauce and cavatelli topped with zucchini and sun-dried tomatoes. Sprinkle with romano-parmesan grated cheese.
In a small bowl, whisk together 1 cup plain yogurt, 3 tbs. crushed dill weed, juice of 1/2 lemon, ground white pepper to taste. Cover and refrigerate for an hour or more. When ready to cook, bring sauce to room temperature.
Sprinkle Spanish paprika on both sides of a 1 lb. cod filet. Sauté the filet in a fry pan in a little olive oil and butter. Quickly brown on each side, so moist and not overcooked. Remove from skillet and spoon sauce over cod. Serve with rice and fresh asparagus vinaigrette. Serves 2.