On my way to hot yoga (a recently found love), I was listening to NPR. A special was on about what to cook for all those different palates for Thanksgiving–the Vegan, the meat lover, the…..you name it.
So, tonight, to get my family in the Pre-Thanksgiving mood, we cooked some interesting dishes along with the tried and true.
The first recipe from my radio listen has some of my favorites:
Note: Make sure to tell your guests that this dish contains peanuts — as peanut allergies can be life-threatening.
“One reason people don’t like Thanksgiving is their badly cooked Brussels sprouts,” says Kimball. “So we’re actually gonna take a pound of Brussels sprouts and shred them into, essentially, very thin pieces.”
1/3 cup cider vinegar
3 tablespoons sugar
1/2 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 pound Brussels sprouts, trimmed, halved and sliced very thinly (“You could probably also shred it with a food processor,” says Kimball.)
8 ounces Tuscan kale, stemmed and sliced into 1/4-inch strips
1/4 cup dry-roasted, salted peanuts, roughly chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
Salt and pepper
Whisk vinegar, sugar, coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Whisking constantly, drizzle in oil. Add Brussels sprouts and toss to combine. Cover and let sit at room temperature for at least 30 minutes and up to 2 hours.
Vigorously squeeze and massage kale with hands until leaves are uniformly darkened and slightly wilted, about 1 minute. Add kale, peanuts, cilantro and mint to bowl with Brussels sprouts and toss to combine. Season with salt and lime juice to taste and serve.
So, then I came home and watched Sleepless in Seattle and at the Christmas Dinner table the father announced that Salmon would be served at the wedding reception. Salmon! Yes! So, I text my hubby, and say, “Cook me Salmon tonight with Capers!”
Nothin’ like a Steve Raichlen Recipe:
Grilled Salmon with Dilled Mustard Glaze
- 1 tablespoon yellow mustard seeds
- 1/4 cup mayonnaise
- 1/4 cup whole-grain mustard
- 1 tablespoon finely chopped dill
- 1 1/2 teaspoons fresh lime juice
- 1 1/2 teaspoons dark brown sugar
- Freshly ground pepper
- Vegetable oil, for the grill
- One 2-pound salmon fillet, skin on
- 1 tablespoon olive oil
- In a dry skillet, toast the mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate. In a bowl, whisk the mayonnaise with the mustard, dill, lime juice and brown sugar. Season with pepper.
- Light a gas grill. Lightly brush the grate with oil. Run your fingers over the salmon fillet, feeling for bones; use sturdy tweezers to remove any you find.
Brush the skin side of the salmon with the olive oil and season generously with salt and pepper. Set the fillet on the grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with the toasted mustard seeds. Close the grill and cook over moderate heat until the glaze is golden and the fish is nearly opaque, about 25 minutes. If the skin begins to char, reduce the heat to low and move the fish to a cooler part of the grill. Transfer the salmon to a platter and serve hot or at room temperature.
The tried and true?
The joy was having my little one try the yummy Kale salad and exclaim, “I love Salmon!” And, my middle child, cutting the potatoes for her favorite–Onion-Roasted Potatoes!
My crafty little one is busy with Pre-Christmas crafts.
Closing out this post with Valentina’s Thankful Tree–
I am thankful for food, clean water, for my family, and friends, for school, and my house, and trees…
Can you find them?
HAPPY THANKSGIVING! I AM THANKFUL FOR YOU AND YOUR FRIENDSHIP AND LOVE!