Did the Pilgrams have the first organic market? hmmm...
| 24 November 2009
Thanksgiving Feast-(and recipes)
If and when possible do as the Pilgrims did and go local (not that they had much choice)! Or should I say free range… hmm, well I just had a interesting conversation with my good friend Mike. Were were discussing the pilgrims quest for food. It all brought up a good question… were they the first inhabitants to hold an organic farmers market?
Hmmm…Thanksgiving is not just a holiday to stuff ourselves with tons of turkey and sides, but to give some thanks to what we have around us!Yes, and of course to those great pilgrims for giving us a national holiday (enjoy your day off unless your a chef...hmmm)! I am not sure how many people have been to Plymouth, Mass., but well worth the trip to pay a little homage!
This year I have somehow escaped cooking for Thanksgiving (for my family and friends) but have spent the last 2 days working hard and preparing a Thanksgiving for 25 people that will be delivered tomorrow afternoon. On the menu for these outstanding hard working folks
- yes, the inevitable turkey, sides and a fresh green salad.
The feast includes:
Turkey (with fresh scent of coriander and rosemary)
Roasted Sweet Potato Mash
Grilled Corn with olive oil and sea salt
Rosemary scented new potatoes
My mac and cheese (4 cheeses and capanelle pasta)
Chorizo stuffing (or “dressing” depending on where you are from)
Field Green salad tossed with green beans, scallions, and pomegranate seeds
A few recipes to take with you-
Coriander Turkey
3 oz. coriander (coarse ground fresh)
2 oz. black peppercorns
10 oz. +2 oz. kosher salt
(10oz. for the brine)
4 oz. granulated sugar
1 turkey
1 yellow onion large diced
3 carrots, large diced
2 heads of garlic, quartered in skin
½ bunch celery, rough chopped
For theBrine-
In a large pot put the onion, carrot, celery, garlic, salt and sugar, bring to a boil and cool.
Turkey preparation-
Debone the turkey, then place in chilled brine for 12-16 hours
2. Remove the turkey from the brine, dust with remaining salt, coriander, and black pepper
3. Slow roast in over at 250 degrees until firm to touch
4. Remove from over for 30 minutes (allow meat to rest), then slice thin.
***Pour any pan juice over the top once sliced
Fire Grilled Corn-
2 oz. rosemary
1 oz. thyme
1 bulb garlic, quartered
1 oz. salt
8 ears of corn (husk removed, then cut in half)
8 oz. extra virgin olive oil
Corn Preparation-
1. In a large pot combine all the ingredients (not the olive oil)
2. Poach the corn for 2 hours
3. Remove corn, allow to cool enough to touch
4. Place the corn on the grill while lightly brushing with olive oil
5. ON LOW-place the corn on the grill and allow it to naturally caramelize
6. Sprinkle coarse sea salt on top and enjoy!
Have a great THANKSGIVING!
