Add A Little Local Flavor This Thanksgiving
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- 3 tablespoons unsalted butter
- 2 pounds brussels sprouts. halved
- 1 cup chicken broth
- 1/2 pine nuts
- 3 scallions (white and pale green parts only)
- 1-2 chipotle chiles in adobo sauce, very thinly sliced (depending on preference of heat level)
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
- Melt 2 tablespoons of butter in a large heavy saucepan over medium high heat. Add the brussel sprouts and stir for 1 minute to coat them with butter.
- Add the broth, cover, and simmer for 7 minutes, or until the brussel sprouts are tender. Uncover and continue to simmer for 4 minutes, or until all of the broth evaporates. Transfer brussel sprouts to medium bowl.
- Melt remaining 1 tablespoon of butter in same pan. Add the pine nuts, scallions, and chile and saute for 2 minutes.
- Stir in the cream and bring to a boil. Reduce the heat, return the brussel sprouts to pan, and toss to coat them with the cream. Season the brussel sprouts to taste with salt and pepper
- 2 pounds frozen broccoli florets or fresh blanched broccoli florets, drained
- 4 cups crumbled crackers (recommended: Ritz crackers)
- 1 teaspoon freshly chopped thyme leaves
- 1 teaspoon freshly chopped oregano leaves
- 2 tablespoons smoked paprika
- 1 teaspoon cayenne
- 1 tablespoon black pepper
- 1 stick melted butter
- 1 pound Velveeta cheese, cubed small
- 1 pound Camembert, sliced thin
- Cooking spray
- Preheat oven 450 degrees F.
- In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside.
- Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside.
- In a large casserole dish lightly greased with butter add broccoli and cheeses. Pour cracker topping on top of cheese and broccoli. Wrap with foil and bake for 15 to 20 minutes in oven.
- Remove from oven. Take foil off and allow to rest for 5 minutes before serving.
- 2 poussins/Cornish hens
- 2 tablespoons garlic or wok oil, divided
- 1 sweet potato weighing approximately 1 pound
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 to 2 bunches watercress
- Maldon or kosher salt
- Freshly ground black pepper
- Good squirt lime juice
- Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.
- Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.
- Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.
- Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!