Thanksgiving - Hold The Turkey!

Brussels Sprouts Steeped in Olive Oil and Fish Sauce

Doshi Baked Bread

Pureed Beets with Yogurt & Za’atar

Two types of Poke

Pork, Oh Yum!

Mushrooms and Vegetables 

Vegetables

Pat Torching his Potatoes

Black Beans

A table of Desserts!

We had 12 people for Thanksgiving dinner. We were very lucky, the weather was quite warm that night and we were able to eat outside on the deck. By popular demand they did NOT want Turkey but desired Roast Pork instead. We made Cuban Pork  Everyone contributed to the meal. We have a wonderful  Cuban Restaurant just down the hill from us: El Cochinita, and we purchased 3 sides from them: Rice, Black Beans and Maduros (Sweet Plantains).  You can get the recipe for the Cuban Pork from our blog of: June 13, 2011 . Click the date to get the recipe.

We started with an appetizer that we made and everyone loved. We will make again: Brussels Sprouts Steeped in Olive Oil and Fish Sauce. It easy very good! You should try it! We also made Pureed Beets with Yogurt & Za’atar. This is a delicious spread. You can find the recipe on our blog of: November 23, 2012. Click the date to get the recipe.

It was a great night of friendship, wine, food. We all gave thanks to Robert Mueller!

Bar Snack Brussels Sprouts Steeped in Olive Oil and Fish Sauce

New York Times

This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the kitchen and then increased to two pounds and ate those as well, before we even sat down. Now we make them to be eaten standing up on purpose. Set out on the bar for parties, where you’d expect to find olives; they never last there either.

Ingredients

Kosher salt

Brussels sprouts, trimmed at stalk end

Extra-virgin olive oil

Vietnamese fish sauce

Preparation

1.            Bring a large pot of water to a boil, and season with coarse kosher salt until as salty as the sea. We encourage you to actually get a spoon and taste the hot water for salinity. It’s the only way to know what you’ve got in the pot.

2.            Add the brussels sprouts, and cook for about 10 minutes, until they are just cooked through. Still firm but not al dente.

3.            Drain sprouts, and quickly transfer to a heatproof shallow bowl, and while hot, douse them with good-quality olive oil and sprinkle fish sauce over them judiciously. Stir, and taste one. Add another splash of fish sauce, if needed, and let the sprouts cool completely, resting and steeping for an hour or so, before serving at room temperature.