Thanksgiving with Chopsticks

IMG_1130So somehow I am cooking for 16 people tomorrow.  The above menu is my version of easy  – or at least easy for Thanksgiving for 16 people.   I bought enough big Chinese soup bowls and already had enough chopsticks that everyone will be eating Thanksgiving this year as if they were in some sort of Chinese Communist collective.  The concept is that the veggie Pad Thai can be made in any number of variation – with or without Turkey – brussels sprouts (done with fish sauce and hot Thai peppers) roasted root vegetables, and a Kabocha/Blue Hubbard squash puree all mixed in to give this Pad Thai a distinctive and unique Autumnal touch.

 

I bought a 23 pound heritage Turkey at Heritage Foods ($185) which I decided to have cut up so I could cook it early and just serve the meat – easier to add to your pad Thai.  I did a dry brine this year – lemon rind, garlic, salt, black pepper and am going to cook it on a rack with hard cider in the pan to catch the juices (no gravy will be made but I will pour all pan drippings over the meat before I serve it).   IMG_1116IMG_1117

IMG_1114I roasted the squash yesterday and let it cool overnight then cooped it out this morning – so pretty!  Tonight I’m making the blue Hubbard pie and the chocolate cherry cookies. I’m also taking the brine off the turkey and removing it from the brine bags to dry over night in the fridge – then will remove it in the morning, let it come to room temperature (about 2 hours) and will cook it first thing.  The root vegetables will be the last thing I cook.  IMG_1120 Good luck tomorrow with your cooking or baking or maybe you are one of the lucky ones who decided to sit this year out and are reading this while you sip a tropical cocktail overlooking the pool at your Bangkok 5 Star hotel? Wherever you are and what ever you are doing have a great holiday.

Recipes and more to follow, but now I have to get back to cooking!

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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One Response to Thanksgiving with Chopsticks

  1. Kurt Brown says:

    Hmm, I wonder who might be near a Bangkok pool?

    Matthew and I got take-out at a great little place a block away that is a big center of Thanksgiving festivities for everyone in the hood who doesn’t like to cook, apparently, and they did a really amazing job. So yeah, we cheated, but enjoyed it nonetheless.

    Hope yours went well, as I’m sure it did!

    xoxox

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