I love thanksgiving. I love the all day cooking, I love having family & friends around, I love the variety of food, and I especially love the leftovers (which btw I wrote an entire cookbook about). So remember to relax, take your time and make as much in advance as possible. Oh, and if this is your first turkey, just think of it as a big fxxking chicken and you’ll be fine.
Here are some of my favorite Thanksgiving videos, with links to many more below:
Makes 2 loaves, 2 effing delicious glorious loaves.
1 ½ tablespoons active dry yeast (2 packs)
2 cups warm water
2 tablespoons sugar
1 1/2 teaspoons Kosher salt
4 1/2 - 5 cups all-purpose flour
1 large egg beaten with ½ tablespoon water
Put yeast, water & sugar in the bowl of a stand mixer, stir together and wait until foamy - about 5 minutes
Add salt, 2 cups of the flour cups and knead on a low speed until the flour starts to combine, then continue adding flour until all but about a cup is left
Increase the speed to medium and continue kneading until the dough pulls away from the sides of the bowl – it should be smooth and barely tacky – if not add more flour until it is
Remove from mixer, and put in a lightly greased bowl, cover with a towel, put in a slightly warm place and let rise until it doubles in size, about an hour
Take dough from bowl and place on lightly flour work surface
Cut dough in half, and using a floured rolling pin, roll each half into a large rectangle approximately 10x18
Starting on a long side, roll up the dough tightly, and put onto a lightly butter-greased baking sheet or into Cover with a towel and let rise about 35 minutes - while it does, pre-heat oven to 375
Using a sharp knife, slice ¼ deep cuts in the top of each loaf everything 2 or 3 inches
Brush loaves with beaten egg and put in oven – brush again with the egg mixture about halfway through cooking
Bake 35-40 minutes, until golden brown and hollow sounding when you tap on the bottom
Chicken rice can be made in many versions, with probably the most famous version coming from Singapore. What make it work is that cooking the chicken with the rice in a closed environment makes for the most tender, juicy, fall-apart chicken ever. And this version gets even better because of the deeply flavorful jerk. No questions…just get cooking.
Probably serves 4-6
2 pounds skin on bone in chicken thighs
2/3 cup wet jerk seasoning, divided - recipe here, see note
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon avocado oil
1/2 yellow onion, diced
2 cloves garlic, finely chopped
1 cup white rice
One 15 ounce can red kidney beans, drained
1 cup chicken broth
1 can coconut milk
2 tablespoons Worcestershire
Couple sprigs of fresh thyme
Preheat to 350
Put chicken in a large bowl, add 1/3 cup jerk seasoning and toss well to coat
Heat any large oven proof pan on medium high, add oil and then chicken
Cook about 3 minutes or until beautifully golden brown, then flip, cook another couple of minutes – and remove to a plate
Leaving only a couple tablespoons of grease in the pan, add the onion, stirring until softened then put in the garlic
Cook about a minute then add the rice and stir well for a couple minutes to let it toast just a bit
Then add the chicken broth, coconut milk, beans and Worcestershire and remaining jerk wet rub - stirring really well to combine everything
Add chicken back in and a couple sprigs of fresh thyme, cover well with a lid or foil, and put in the oven for about an hour – or until the chicken is super tender and the rice prefect
NOTE:
The amount called for of the wet seasoning is using my recipe. If you use a store bought version, you should probably use less until you understand it’s heat level - just saying. Cuz if Jerk is known for anything…it’s generally crazy heat.
Makes about 2 cups
1 bunch green onions, white & light green parts cut into 1-inch pieces
5 cloves garlic, peeled
1 inch piece fresh ginger, peeled and cut into slices
2 habanero peppers, stems removed and roughly chopped
½ yellow onion, chopped
¼ cup brown sugar
2 teaspoons ground allspice
2 teaspoons ground ginger
2 teaspoons dried thyme
1 teaspoon ground cinnamon
1 tablespoon Kosher salt
Juice of 1 lime
Juice of 1 lemon
1 tablespoon Worcestershire
¼ cup neutral oil
In a blender, combine everything and blend until smooth
That was simple, huh?
2 tablespoons butter
3 tablespoons all purpose flour
1 cup whole milk
2/3 cup beer (and a light beer doesn’t count cuz it has no flavor)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon each Kosher salt & fresh ground pepper
2 cups shredded cheddar cheese
Melt butter in a medium saucepan over medium heat, then add flour and stir until well combined- about 30 seconds
Slowly whisk in the milk getting rid of any potential lumps as you go until smooth
Then whisk in the beer and when incorporated, add the mustard, Worcestershire, garlic powder, paprika and salt & pepper
And when that’s smooth, add the cheese, a handful at a time, and stir until completely melted
Serve warm.
Could this be the new orange chicken? Less sweet? Less thickly coated? We think so.
Oil for frying
1 pound boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
2 tablespoons all purpose flour
2 tablespoons corn starch
1 egg
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
3 tablespoons butter
2 tablespoons minced garlic
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sugar
1 tablespoon Gojujang (Korean red pepper paste) or sriracha
Heat oil to 350
Put chicken, flour, cornstarch and egg in a large bowl and mix until well combined and coated
Very carefully drop pieces one at a time into the oil – do not overcrowd or the temp will drop – you might need to do this in 2 batches
Fry 3-4 minutes or until just beginning to get some color, see video below
Remove and let drain – continue with remaining chicken
Add butter to a non-stick pan, and add remaining ingredients, stirring well until it blends together as a smooth, slightly thick sauce – remove from heat
Fry all chicken together one more time until beautifully golden brown – probably 2-3 minutes
While it finishes, rewarm the sauce, remove chicken from oil, and let drain
Then just add the chicken to the sauce and gently toss well to coat
Eat, and say “eff u orange chicken!”
Even if you don’t have a rotisserie, you should still make this and then simply cook the chicken in a wok, bbq or even oven - it’s that good.
Marinade:
4 pounds chicken thighs, pounded or sliced very thin
3 tablespoons olive oil
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon cayenne
6 cloves garlic, minced
2 teaspoons Kosher salt
1 teaspoon black pepper
Juice of 1 lemon
6 ounces tomato paste
1 large onion, any color cut in half
Sauce
1 cup non fat Greek yogurt
2 teaspoons cumin
Pinch Kosher salt & pepper
1 large clove garlic, minced
Juice of 1 /2 lemon
To serve
Warm pitas or tortillas
Shredded iceberg lettuce
Diced tomatoes
Put chicken in a large bowl, and add remaining marinade ingredients, mix well and refrigerate about 2 hours
Heat grill well
Using a rotisserie skewer, set one of the prong skers near the bottom and slide on one half of the onion, rounded side first
Then simply start adding the chicken, one piece at a time trying to keep it flat like the onion
When all the chicken has been added, put on remaining onion half, flat side down, then the other prong skewer and tighten
Place on grill ans start rotating
While it cooks, combine yogurt, cumin, lemon juice, garlic, salt & pepper - mix well and refrigerate
When the outer layer of chicken is cooked, crispy and gorgeous - use a knife to cut off the outside pieces
Add some sauce to a pita, some lettuce, some tomato and then the chicken
You know what to do n0w, right?
Of course you can’t make the tacos with making the birria - so here’s the whole thing
4 dried guajillo chiles
2 dried pasilla chiles
2 cups boiling beef broth (chicken is absolutely ok too)
3 pounds boneless short rib
1 yellow onion
6 cloves garlic, minced
3 tablespoons apple cider vinegar
1 tablespoon oregano
1 teaspoon cumin
2 teaspoons coriander
2 chipotle chiles (the type in adobo sauce)
Kosher & pepper
15 oz. can diced fire roasted tomatoes
For serving:
Corn tortillas
Monterey Jack cheese, shredded
Diced white onion
Chopped cilantro
Preheat oven to 350
Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover
Meanwhile, season the beef well with salt & pepper, and sear in 2 batches in a hot oven proof pot - remove to a plate and repeat with remaining beef
To the empty pot, add the onions with a little more oil and cook until softened, about 5 minutes
Add the vinegar, scraping up the bits on the bottom and allow about 1/2 of the vinegar to evaporate - then add garlic and when fragrant, about 45 seconds later add the beef back in and take off the heat
To the softening chiles add the oregano, cumin, coriander, chipotles, salt & pepper and diced tomatoes
Blend until very smooth and pour over beef in pot - the beef should be covered and if not add a little more broth
Cover, and place in the oven until fork tender and shredable - approx 2 to 2.5 hours
For tacos: dip a tortilla in some of the cooking liquid and place on flattop and when it starts getting a little brown, add some beef and shredded cheese, fold over and cook until getting crispy on both sides
Remove, open up carefully nd add onion and cilantro and eat
Go make another 10
Have a look below, because there’s something delicious for everyone!
Just in time for (next year’s) grilling season. The best of everything outdoor: ribs, steaks, veggies, burgers, seafood, sides - total deliciousness! Can’t grill? Don’t worry, we have your back.
Silly title with an even sillier cover shot. But inside are 100 of my favorite burger, taco, sandwich, burrito & hot dog recipes.
Nineteen chapters with master recipes, that then show you other great stuff to make with them…so ur not eating a roast chicken all week the same way. Cook once, but eat a bunch of different ways. Life can be boring - but what you eat shouldn’t be.
Think chicken fried steak, but way thicker, and then brushed with that oh-so delicious traditional Nashville Hot Oil.
For the steak:
1/2 all-purpose flour
1/2 cup potato starch, or 1 cup flour if you don’t have and that’s just fine
1 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon each cayenne, garlic powder and
1 egg, beaten
1 boneless rib eye
For the hot oil:
1/4 cup cayenne pepper
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon smoked paprika (regular is fine)
1 tablespoon chipotle chili powder (regular is fine)
1 teaspoon red pepper flakes
Oil, for frying
Fill either a deep fryer with oil, or a large cast iron pan about 1/3 of the way up the sides and heat to 350 degrees
Combine steak dry ingredients in one bowl and mix until well combined, and the beaten egg in a second bowl
Put all the hot oil ingredients into a small pot and set aside
Put the steak, into the flour making sure it’s well coated on all sides, shake off excess then dip into the egg making sure it’s covered, remove, let excess drip off then back into the flour to be well coated
Shake off excess, the carefully put into the oil - cook on both sides until approximately 125 degrees - 6-8 minutes - remove to a rack or plate with a couple paper towels and let rest
While it does, add about a cup of the cooking oil to the small pot and mix well
To serve, brush both sides of the cooked steak well with the hot oil sauce
Makes a dozen
Whether you smoke these, or cook them in the oven they come out glossy, sticky and fricking delicious. And btw, what a fun way to serve chicken!
12 Chicken legs
1/4 cup hoisin sauce
3 tablespoons honey
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons dark soy sauce
3 garlic cloves, finely grated
2 teaspoons Chinese 5 spice powder
Preheat smoker or oven to 300 degrees
Using your knife, cut a slice off the bottom of the leg so that it will stand up straight
Then cut around the thin, bone end of each chicken leg (about an inch down from the top) cutting through until you reach the bone
When you have a clean cut, use your hand to push the meat and skin down toward the thick end of the drumstick
Trim or pull off the miscellaneous meat from the top joint on the bone to make it prettier
Put remaining ingredients in a bowl, and mix well to combine
Brush each lollipop well with the mixture, stand up on a baking sheet and pop into the oven
Cook until a thermometer hits 165 60-75 minutes) brushing with extra sauce twice during
Make it and throw it in the pantry, cuz trust me - it’ll come in handy. Ribs, chicken, steaks, eggs everything.
1/4 cup packed brown sugar
1/4 cup smoked paprika
1/4 cup Kosher salt
1/4 cup black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
Put everything in a small bowl and mix well to combine
Store in a tightly sealed container
One pound pork chorizo, beef would be fine too
One pound ground beef
Neutral oil
2 cloves garlic, minced
1 medium onion, diced
One 28 ounce can diced tomatoes
1 cup 8 ounces tomato sauce
1/4 cup chili powder
2 tablespoons dried oregano
One cup beer, any kind will work
Kosher salt & fresh ground pepper to taste
Heat a large pot or cast iron pan and add chorizo on one side, and a little oil and ground beef to the other - cook, breaking up as you go until lightly browned, about 4 minutes.
Clear a little space, add 1 tablespoon of oil and then the garlic - cook until fragrant, about a minute then add diced onion, stir through well and cook until onion is soft, about 5 minutes
Add remaining ingredients, stir very well to combine and let simmer, uncovered 20ish minutes
until liquid reduces and it’s beginning to thicken
Serve - and if you’re looking for something to do with it, try these chili cheese fries:
Makes One
I say it in the video - this is not just one of the best chicken burgers I’ve ever had, it’s one of the best ‘burgers’ I’ve ever had - period.
1 large yellow onion, sliced in half then into thin half rounds
1 1/2 cups buttermilk
1/2 - 3/4 pound ground chicken, or 2 boneless skinless chicken thighs chopped up to resemble ground chicken
1 Serrano pepper diced small
1 tsp garlic powder (not garlic salt!)
Kosher salt & fresh ground pepper
1/2 red pepper, sliced into thin strips
2-3 cups vegetable or canola oil
2 cups all purpose flour
2 tablespoons smoked paprika (reg is fine)
2 slices Monterey jack cheese
1 tablespoon mayo (kewpie if you have it & you should)
1 brioche burger bun, or at least something very decent
Take half the onions, put them into a bowl with buttermilk, making sure they’re all covered and refrigerate 20 minutes
Put chicken into a bowl, add Serrano peppers, garlic powder and 1/2 teaspoon each salt & pepper - mix well, then separate into 2 balls
Heat a pan on medium/high, add a tablespoon of neutral oil then the remaining onions and red peppers - let cook about 10 minutes or until beautifully softened, season to taste with salt & pepper & set aside
Heat oil in a medium pot to 350 degrees
Put flour and paprika in a large bowl and mix well to combine
Remove onions from the buttermilk, shake off excess and drop into the flour mixture, making sure all get evenly covered
Carefully put onions into the hot oil, separating them as you go - give them a gentle stir to keep them from clumping together and cook until golden brown and crispy - 4-5 minutes, then keep warm (you’ll likely need to do this in 2 batches so you don’t crowd the pot)
Heat a large non-stick pan or griddle to medium high, lightly oil and add each ball of chicken
Use a large spatula to squish the chicken into a flat patty about 3/8 inch thick and cook about 3 minutes, or until halfway done, flip over and add a slice of cheese to each
Toast the buns lightly and add mayo to the bottom bun, then both patties with cheese when done, some of the peppers, then the onion straws and finally the top bun
Do I really need to suggest what comes next?
Double fried wings tossed in sticky sweet deliciousness - good lord they’re sooooo good!
3/4 cup soy sauce
3/4 cup honey
4 cloves garlic, crushed
2 Tablespoons cider vinegar
2 tablespoons sriracha
2-3 pounds chicken wings
1 cup corn starch
2 tablespoons granulated garlic
3 cups neutral oil for frying
Sliced green onion & toasted sesame seeds for garnish
Combine soy, honey, vinegar, garlic & sriracha in a small pot
Bring to a boil to over medium heat, then turn down and let simmer until slightly thickened, about 10 minutes
White it simmers, dry wings well with paper towels and then toss with cornstarch & granulated to coat well
Heat oil to 325 degrees and fry wings for 5 minutes in batches so you don’t overload the pan
Remove to a cooling rack, and fry the rest
Turn heat to 375 and fry winhgs again for another 5 minutes
Remove from oil, let dry slightly then toss with sauce (not too much) plate and garnish with green onions and sesame seeds.
En-fricking-joy!
This is an absolute MUST MAKE dish.
1 bunch cilantro (no stems) finely chopped
3 large cloves of garlic, minced
1 tablespoon cumin
1 teaspoon light brown sugar
1 teaspoon each Kosher salt and freshly ground pepper
1/2 cup neutral oil
Zest & juice of one lime
2 tablespoons soy sauce
2 pounds skirt, flap or flank steak (I like skirt and flap)
1 medium tomato, diced small
1/2 white or yellow onion, diced small
Street taco sized flour tortillas
In a large bowl, combine cilantro, garlic, cumin, brown sugar, salt & pepper, oil, lime zest & juice and soy
Mix well, then put steak and the marinade into a large zippered bag, zip shut and squish around really well to make sure steak is well covered - refrigerate 1-4 hours
Combine diced tomato & onion in a small bowl and set aside
Heat grill to high and grill steak approximately 3 minutes a side or as necessary until approx 130 degrees
Remove from grill, cover with foil and let rest about 10 minutes before cutting across the grain
Heat tortillas, add some avocado cream, the chopped carne and finally a little of the tomato/onion mix
Serve, eat, devour, whatever - just do it!
The Bacon & Onion Jam in this will rock your world, no kidding.
Makes one
1 bagel, toasted or grilled
1 egg, over easy or sunny side up…or if you must: scrambled
1 slice American cheese (or whatever works for you)
2 tablespoons Bacon & Onion Jam, see recipe
2 sliced crispy bacon
1 tablespoon mayo
1/2 tablespoon mustard
Add Bacon Jam to bottom bagel
While egg is cooking, add cheese so it can start melting
Add mayo & mustard to top bagel
Put egg with cheese on the jam, top with bacon then top bagel
Easy peasy
One pound maple bacon, finely chopped
1 red onion, finely chopped
2 cloves garlic, minced
1 large tomato, finely chopped (about a cup)
1/3 cup apple cider vinegar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground pepper
1/2 cup apricot jam
Cook bacon in a large skilled until about 3/4 done, when it starts getting super foamy you know ur there
Remove 3/4 of the grease (save for something else) add the onions and mix well
Cook 3-4 minutes, then add garlic, stir through for about a minute then add tomato
Mix well then let simmer about 10 minutes, stirring occasionally until the color deepens
Add vinegar, cayenne, pepper and jam - stir well to combine and turn to low and leave it mostly alone 10-15 minutes, stirring occasionally
Put in a bowl and use either right away or at room temp later
NOTE: while this will keep in the fridge a couple weeks, you’ll most likely use it up before then
Ur gonna love this so much you’ll want to put it on everything…and you should. I like it the thickness of sour cream, but you can make it any way you like
Makes about a cup
1 ripe avocado, peeled and seed removed (don’t even think of using an unripe avo, just don’t)
1/4 cup non-fat plain greek yogurt
1/4 cup chopped cilantro
2 tablespoons milk
1 large clove garlic, minced
Juice of 1 lime
Small pinch of Kosher salt and pepper, to taste
Put everything into a blender, processor or bullet and blend until it’s where you want it thickness wise - add more milk to make it slightly thinner if you like
Makes One
3 ounces Prosecco, Champagne or Sparkling Wine
3 ounces Haus Citrus Flower
Grapefruit wedge & peel
Put ice in a glass, then add your sparkling of choice and the Haus
Squeeze in grapefruit wedge, then twist peel, rim the glass and drop in
Drink and be really happy
