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NORTHEAST PILGRIM STUFF   

Cranberry Vinaigrette   

2 egg yolks  
1 t dijon mustard  
2 T shallots, fine dice  
6 oz cranberry vinegar  
1/2 C orange juice  
8 oz veg. oil  
1/2 C cooked cranberries 

Combine the yolks, mustard, shallots,vinegar, orange juice, and whisk.  
Add oil in a stream until incorporated, whisking all the time.  
Mash in the cooked cranberries.  
Salt & Pepper  

Serve with any strong greens, especially warm greens like mustard or collard greens. 

Cranberry-Ginger Relish 

  • 1 bag cranberries
  • 1.5 C Orange Juice
  • 1C sugar
  • 3 T chopped ginger

Combine all ingedients and bring to boil 

Cook 15 minutes at simmer 

Maple Flavored Sweet Potatoes 

  •  3 large sweet potatoes/ sliced thick or in chunks
  • 3/4 C pancake syrup
  • 1/2 C orange juice
  • 1/2 stick butter

Combine all ingredients and cover with foil. 
Bake in 375F oven 1 hour 
uncover and bake until sweet potatoes are tender 
 

Smoked Bluefish Pate   

  • 2 bluefish filets smoked slowly on grill
  • Capers
  • Cream Cheese
The first national day of thanksgiving was declared by George Washington in 1789, citing the " degree of the tranquility, union, and  plenty..." across the land.

SOUTHWESTERN FIRE 

Three Chile Cornbread Stuffing  

  • 3/4 lb. Spanish Chorizo 

  • 2 C chopped onions 

  • 1.5 C chopped celery 

  • 1.5 C roasted chopped poblano peppers 

  • 2 habaneros chopped

  • 2 ancho chiles chopped

  • 2T chopped garlic

  • 1T toasted chopped cumin seeds


  • Salt & Pepper 

    • 1 recipe corn bread

    Saute all ingredients and cook for 15 minutes. 

    Mix in cooked cornbread and cool. 

    Stuff your bird 

 
DOWN DIXIE WAY 

Garlicky Creamed Greens  

  • 2 bunches collard greens
  • 2 bunches mustard greens
  • 5 cloves smashed chopped garlic
  • 1/2 C heavy cream
  • ground coriander
  • S&P

  • 2T smoking oil 
    add garlic 
    add greens 
    wilt  
    add heavy cream /reduce
    S&P 
     

ROASTED ROOTS 
 

  • 3 beets/peeled, cut in 1/8s
  • 3 sweet potatoes/cut in 3/4" chunks
  • 1 large daikon radish/3/4" slices
  • 3 large carrots/ 2" pieces
  • 5 red new potatoes/ 1/4s
  • 1 large turnip/3/4" chunks
  • 2 red onions/1/4ed
  • 2T chopped fresh rosemary
  • 4T olive oil
  • 1 head of garlic/cut in half

Blanch the beets until tender. 
Blanch the turnips. 
Mix all ingredients together 
Roast the vegetables 45 minutes or till tender 
Stir occasionally

 
He gobbles well, but then, alas, he is gobbled. 

NORTHWESTERN FARE 

Pacific Salmon with Herb Rub 

  • 2 filets  salmon/ boned
  • 2 ripe tomatoes/sliced
  • herb rub:
  • 1 bunch italian parsley
  • 2t coriander seed
  • 2t mustard seed
  • 1 clove garlic
  • 1/2t salt
  • 1/2 t pepper
  • 2T olive oil
  • 2T water

For the rub: 

  • mill coriander and mustard seed in coffee bean grinder or just crush with flat blade of a large knife

It should be coarse. 

  • Add all ingredients for the rub to a food processor and pulse.
  • You want a consistency that you can 'spread' on the fish
  • Spread the rub on top of filets and close them together
  • Wrap in plastic and marinate for 2 days in refridgerator
  • lay on flat baking tray and cover with sliced tomatoes
  • Bake in preheated 400F oven for 10-15 minutes

Simple Chunky Apple Sauce 
 

  • 2# granny smith/3/4" chunks
  • 2# golden delicious/3/4" chunks
  • 2C water
  • juice of 2 lemons
  • 1/2C sugar
  • 1/2 t cinnamon
  • 1/2 t ground ginger

Combine all ingredients and bring to boil. 
Reduce heat to simmer for 20 minutes