THANKSGIVING SALAD, SIDE & SANGRIA

by Chef Scotty in


RISE AND SHINE KAUT 43 OKC

11.10.15

 

Continuing the Thanksgiving theme this week.. here are three of my favorite things to add to your normal thanksgiving spread. Don't be afraid.. it’s okay to introduce something new to Thanksgiving, as long as you keep the traditional items your family enjoys. 

 

 

Carrot, Black Quinoa, & Hazelnut Salad with Citrus Thyme Vinaigrette 

 

1-1 1/2 pounds of carrots washed and peeled (I used heirloom rainbow carrots just for color)  

1 cup uncooked black quinoa 

2 cups water

pinch of ITK’s “Cook’s Line “ Seasoning (or kosher salt)

1/4 cup roasted, skinned, and halved hazelnut 

 

 

Citrus & Thyme Vinaigrette

1 medium orange juiced

1/2 large lemon juiced 

1 rounded Tablespoon Boo's Breakfast Mustard  or a dijon mustard

2 tablespoons sugar

pinch of sea salt

1 cup grapeseed oil

2 sprigs fresh thyme 

 

  1. combine, juices, mustard, salt and sugar, in a bowl. Mix well until combined
  2. slowly whisk in the oil. Stem the thyme and mix in the fresh herb. Pour over salad and toss. 

 

 

Build The Salad 

  1. Bring the water with pinch of salt to a boil. Add the black quinoa, reduce the heat, cover,  and   cook until tender. Remove from the heat and let cool.
  2. On a box grater or mandolin (julienne setting) , shred or julienne your carrots. Which ever you choose, watch your fingers. Place shredded carrots in a bowl along with the cooled cooked quinoa. 
  3. Make your citrus and thyme vinaigrette. pour over the salad and toss. 
  4. Garnish with roasted, skinned, and halved hazelnuts and a few slices of fresh apple. Serve as a cold salad. 

 

BRAISED NEW POTATOES WITH BRUSSELS SPROUT & CRANBERRY

 

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1 pound new potatoes (all about the same size, washed, and halved)

1/2 pound brussels sprout trimmed and halved

1/2 cup fresh cranberry 

fresh thyme sprigs

3 tablespoons of butter

2 cups + more chicken or turkey stock 

ITK’s The Roast Beast seasoning 

crumbled cooked bacon to garnish 

 

  1. In a large non stick skillet lay the halved new potatoes flat side down. Add enough stock to come up half way on the potatoes. Season with The Roast Beast (about a pinch), add a few sprigs of fresh thyme, the butter, and bring to a boil. Lower heat to a simmer and cover, approximately 15 minutes.
  2. Add in the Brussels sprout face down, and then the whole cranberries. Continue cooking uncovered until all the liquid has evaporated,
  3. Remove the potatoes, Brussels sprout, and cranberries to a platter or bowl. Season with more Roast Beast if needed and garnish with crumbled bacon and chopped parsley 

 

 

HOLIDAY MULLED WINE SANGRIA

 

1  750mL bottle of Red wine (I prefer Malbec, Rioja, or Merlot) 

2 ounces mulling spice 

1/2 cup brandy

1/2 cup sugar

sliced apple

sliced orange

sliced lemon 

12 ounces club soda (optional)

 

  1. In a saucepan combine 1 cup of the wine, the sugar, and the mulling spice in a hot tea steeper or sachet. Bring to a simmer and cook for 5 minutes. Let rest and cool. Discard the mulling spice and pour the contents into a pitcher. 
  2. Pour in the remaining wine, brandy, and sliced fruit. Mix well. Add club soda if desired. Cheers... now you can officially start your holiday bender.