Thanksgiving Hold the Turkey

Pork before Cooking

Crispy Skin, tender pork meat

Pat and Doshi present the Stuffed bread on our new board

Pork Tamales from Shumon

Leek Bread Pudding

Potatoes Vindaloo

Some of the desserts

This was definitely a year that we don’t feel we have a lot to be thankful for. We decided to have a Thanksgiving and make it very international.

We had 10 people over for dinner, the usual suspects. No one wanted Turkey so we decided wisely to make Bo Ssam a Korean Pork dish. We had made it for July 4^th and everyone asked for a repeat. The key is to get great pork shoulder and we got an 11.5 pound one from McCall’s Meat andFish. The second trick is to cook it low and slow. We cooked it for 6 hours. You can get the recipe on our blog of: May 27, 2016. Click the date to get the recipe. It is fantastic! We served it with Ssam Sauce we purchased from Momofuku. The night before we had eaten at Newport Seafood, our favorite Chinese restaurant. We brought home some of their Garlic, Chili, Pepper Sauce they serve with their Lobster it went perfect with the pork. In addition, we purchased what happened to be excellent Kimchi at Cookbook.

Shumon had previously brought us over once incredible Nicaraguan Tamales stuffed with Pork. They were filled with the lightest Masa and were delicious and they were huge. I did feel the pork they were made from was a bit gristly. We decided to serve them as appetizers, but we wanted them to be both appetizer size and made from a better quality of pork. We purchased the Pork from McCall’s Meat and Fish and gave the pork to Shumon. He took to the Nicaraguan women who makes the Tamales. After she stewed the pork, she told Shumon it was the best pork she had ever used in a recipe. Being from McCall’s I don’t doubt it.

Pat and Doshi brought all kinds of good stuff, including a beautiful cutting board as a gift. They made Spinach Stuffed bread, a wonderful Salad that we want the recipe for, a Pear and Ginger Pie with a crumb crust that I loved and a Cake. All were wonderful.

The night was warm and we had drinks on the deck with the Tamales, The Spinach Stuffed Bread and Hummus and Chips from Joan’s on 3rdStreet. We hadn’t even sat down for dinner and we were all stuffed! That is the way it should be on Thanksgiving.

I am very glad that Sharon Ubered up from Long Beach to join us. She knows everyone and it was good to be with her.

We made Potato Vindaloo, an Indian dish made with both regular Potatoes and Sweet Potatoes. It was extremely fragrant and added another international aspect to the dinner.

I also like stuffing so even though nothing was stuffed (except for us and the other guests) we made Leek Bread Pudding. It is better than any stuffing I have ever had. You can get the recipe on our blog of: December 2, 2010. Click the date to get the recipe.

Michael made Asparagus with Mushrooms. So we even had a green vegetable!

Tim brought two pies both big hits from Cake Monkey. Who would think Cake Monkey would have good pies, but they do! Everyone pigged out on the 3 pies and Cake.

Did I mention we had lots of Wine and Scotch? This was a dinner to give thanks for, even if the election results suck. Everyone went home with leftovers.

Two-Potato Vindaloo

Plenty

Yotam Ottolenghi

Here’s a great recipe you can make heaps of and keep for a few days. It only gets better! As always, thick cool yogurt will make an excellent condiment.

Serves 4

8         cardamom pods

1         tbsp cumin seeds

1         tbsp coriander seeds

½        tsp cloves

¼        tsp ground turmeric

1         tsp sweet paprika

1         tsp ground cinnamon

2         tbsp vegetable oil

12       shallots (about 10 oz in total), chopped

½        tsp brown mustard seeds

½        tsp fenugreek seeds

25       curry leaves

2         tbsp chopped fresh ginger

1         fresh red chile, finely chopped

3         ripe tomatoes, peeled and chopped

¼        cup cider vinegar

1-3/4  cups water

1         tbsp sugar

salt

2-1/2  cups peeled waxy potatoes, cut into 1‑inch dice

2         small red bell peppers, cut into 1-inch dice

2-1/2  cups peeled sweet potatoes, cut into 1‑inch dice

mint or cilantro leaves to serve

Dry-roast the cardamorn pods and cumin and coriander seeds in a small frying pan over medium heat until they begin to pop. Transfer to a mortar and pestle and add the cloves. Work to a fine powder, removing and discarding the cardamom pods once the seeds are released. Add the turmeric, paprika and cinnamon and set aside.

Heat up the oil in a large heavy-based pot. Add the shallots with the mustard and fenugreek seeds, and sauté on a medium-low heat for 8 minutes, or until the shallots brown. Stir in the spice mix, curry leaves, ginger and chile and cook for a further 3 minutes. Next, add the tomatoes, vinegar, water, sugar and some salt. Bring to the boil, then leave to simmer, covered, for 20 minutes.

Add the potatoes and bell peppers and simmer for another 20 minutes. For the last stage, add the sweet potatoes. Make sure all the vegetables are just immersed in the sauce (add more water if needed) and continue cooking, covered, for about 40 minutes, or until the potatoes are tender.

Remove the lid and le|ive to bubble away for about 10 minutes to reduce and thicken the sauce. Serve hot, with plain rice and garnished with herbs.