Thanksgiving Feast With Texas Twist...

FOOD FACTS

Butternut squash is a type of winter squash. It has a sweet, nutty taste similar to pumpkin. It has yellow skin and orange, fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.

Star Anise contains licorice-like components. It's sweet and very aromatic. Star anise is obtained from the star-shaped fruit of a native evergreen tree of southwest China. The star-shaped fruits are harvested just before ripening.

Pepitas are the edible pumpkin seeds. With their white hull removed, they're a medium-dark green and have a deliciously delicate flavor, which is even better when the seeds are roasted and salted. Pepitas are sold salted, roasted and raw, and with or without hulls.

Creole implies one of refined cultural background with an appreciation for an elegant lifestyle. Today, Creole cookery reflects the full-flavored combination of the best of French, Spanish, and African cuisines.

Andouille is a spicy, heavily smoked sausage made from pork chitterlings and tripe. French in origin, andouille is a specialty of cajun cooking. It makes a spicy addition to any dish that would use smoked sausage.

TAKE-HOME TIPS

RECIPES

Butternut Squash Soup with Chili-Spiced Pecans and Pumpkin Seeds

Ingredients:
1 large sweet onion, chopped
2 cloves garlic, minced
1 large butternut squash (roughly 3 pounds)
1 star anise
5 1/2 cups chicken stock or vegetable stock
1 cup heavy cream
2 oranges, juice only
1 ounce butter
1 ounce olive oil
Salt and white pepper to taste

Method:

Cut the squash in half lengthwise, then scrape out any seeds or strings from the cavity. Peel the squash completely and cut into large dice.

In a large soup pot, lightly sweat the onions and garlic in butter and olive oil until the onions become soft. Season lightly with salt and white pepper, then add in the squash.

Sauté for one minute, then add in the all remaining ingredients and simmer lightly with a cover for 25-30 minutes or until the squash becomes tender.

Remove the star anise, then puree the soup with a stick blender and strain (straining is optional). Check the soup for seasonings, then garnish with chili-spiced pecans and pumpkin seeds.

Optional: garnishes can also include a drizzle of sour cream and/or pumpkin seed oil

For more recipes, go to Page 2.

Creole Roasted Turkey with Sage Cream Gravy

For the Brine:
1 pound honey
1 pound salt
2 cups orange juice
1 1/2 gallons water

Method:

Warm the water slightly and add in all ingredients. Stir until the honey and salt have completely dissolved, then cool the water down (ice works well) and submerge the turkey in the brine overnight.

For the turkey:
1 12 pounds fresh turkey
1/3 cup brown sugar
1/2 cup Creole seasoning blend (see recipe)

For the Creole Seasoning:
10 parts salt
4 parts granulated garlic
4 parts fine black pepper
1 part cayenne
1.5 part dried thyme
1.5 part dried oregano
6 part paprika
2 part onion powder
1 part dried basil

Method:

Clean and rinse the turkey thoroughly and pat dry with paper towels. Combine the sugar and seasonings, then liberally season the entire turkey, even inside the cavity.

Roast the turkey in a 400° convection oven until the internal temperature reaches 170°. This should take approximately 2 to 2-1/2 hours, but ovens will vary. Always check the temperature with a thermometer to ensure the bird is cooked through.

It helps to use a roasting pan and roasting rack so that the turkey can be cooked evenly on all sides and the pan juices can be captured for making the gravy.

For the gravy:
1 ounce butter (2 tablespoons)
1 ounce flour
2 tablespoons chopped fresh sage
8 ounces pan drippings (supplement with chicken stock if needed)
2 ounces heavy cream
salt and white pepper to taste

Method:

In a heavy bottomed skillet, melt the butter, then stir in the flour over low to medium heat. Do not stop stirring once the mixture is combined. Cook until the roux becomes bubbly and starts to smell like sourdough toast, but do not allow it to become dark brown.

Add in the chicken stock (cold) and whisk until the mixture comes to a simmer. You will not see any thickening until the liquid simmers.

Once the gravy thickens, add in the cream, sage and seasonings and simmer lightly for 1-2 minutes. Taste for the right amount of salt and pepper, then serve hot.

For the chili-spiced pecans and pumpkin seeds:

Ingredients:
1/3 cup pepitas (pumpkin seeds)
1/3 cup roughly chopped pecans
2 teaspoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon ground coriander
1 pinch smoked paprika
1 pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon granulated garlic

Method:

Sauté all ingredients in a large nonstick pan over medium heat for 1-2 minutes while stirring or tossing constantly, then serve hot.

Andouille Sausage & Cornbread Dressing

Ingredients:
2 pint chicken stock
1 cup mild green chilies (poblano peppers roasted, peeled and seeded)
1 cup chopped onion
8 ounces smoked Andouille sausage, diced
1 cup chopped celery
3 cloves fresh garlic, minced
2 tablespoons extra virgin olive oil
1½ tablespoons Creole blend of seasonings
4 cups lightly toasted cornbread, cut into 1/2-inch cubes (approximately 4 to 5 slices)
1 cup toasted panko bread crumbs
2 teaspoons dried sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper

Method:

Sauté the onions, peppers, celery, sausage, chilies and garlic in olive oil until the onions become soft.

Add in all dry seasonings and chicken stock. Bring the mixture to a simmer for 4 minutes.

Mix the cornbread and panko together and add to the pot and turn off the heat. Allow to soak in for 5 minutes, then transfer to an oven dish and bake at 300° for 8 minutes. Check for seasonings at the end and serve hot.

For more recipes, go to Page 3.

Green Bean Bundles with Shallot Vinaigrette and Caramelized Onions

For the beans:
1 pound green beans, cleaned
2 large sweet onions
1 bunch green onions
3 teaspoons vegetable oil
Salt and pepper to taste

Method:

Blanch the clean green beans in salted water for 1 1/2 to 2 minutes, just until tender, then remove from the water and plunge into an ice bath to stop the cooking. Blanch the green onions in the same water just until soft, then use one strip of a green onion to tie the green beans into little bundles.

Caramelize the onions in vegetable oil and season lightly with salt and pepper.

Place the onions in the middle of a large platter, then heat the green beans back up by quickly blanching back in the water just prior to serving. Place around the mound of caramelized onions and drizzle the top with the vinaigrette.

For the dressing:
3 large shallots
1 tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar
3 1/2 tablespoons extra virgin olive oil
pinch salt
pinch pepper

Method:

Roast the shallots (peeled) in a 350° oven for 35-45 minutes, or until soft. Place in a blender or food processor and add in all remaining ingredients. Season with salt and pepper and puree.

Pumpkin Spice Cheesecake with Cinnamon Bourbon Whipped Cream

Ingredients:

For the cheesecake base:
5 eggs
12 ounces pumpkin puree (canned works fine)
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon ginger
3 pounds cream cheese
1 ½ cups sugar
2 tablespoons brown sugar
½ vanilla bean, scraped (or ½ teaspoon vanilla extract)

Method:

Allow the cream cheese to come to room temperature before mixing. In an electric mixer, combine all ingredients and whip together until uniform and smooth. Begin mixing slowly, then gradually increase speed until the mixture is free of all lumps.

In a springform pan, begin by layering the bottom with graham cracker crumbs. Pour the cheesecake batter on top of the crumbs, then bake in a 325° oven (water bath optional) for approximately 40-45 minutes or until the cake is done.

To check for doneness, lightly jiggle the cake and see if the middle has set up or is still mostly liquid.

Once the middle has set, remove from the oven, cool well, then unmold and cut into slices with a warm knife.

Easy Shortcut: Instead of all of the different spices, substitute with a canned pumpkin pie filling that is already spiced.

For the whipped cream:
2 cups heavy whipping cream
1 teaspoons powdered sugar
1 teaspoon brown sugar
1 1/2 ounces bourbon whiskey
Dash of cinnamon

Method:

Begin by placing the mixing bowl of an electric stand mixer in the freezer and chill very well. Cream whips much better the colder it is.

Dissolve the sugars in the bourbon, then combine all ingredients together with the cream.

Start the mixer on a medium speed to avoid excessive splattering, then gradually increase the speed until it reaches high. Whip in the ice-cold bowl on high until the cream forms stiff peaks, then top each slice of pumpkin cheesecake with a heavy dollop and serve.

So, how did Bonnell do with our $80 budget?

FIRST COURSE
sweet onion $1.79
garlic.39
butternut squash $2.97
star anise .89
chicken stock $1.09
heavy cream $1.19
oranges $1.18
pumpkin seeds$2.79
pecans $1.62
chili powder .99
coriander .79
paprika .79
cayenne pepper .79

MAIN COURSE
honey $5.29
orange juice $2.69
turkey $12.97
sage $2.49
onion powder .99

SIDES
chicken stock $1.09
poblano chilies $1.99
onion .52
celery .99
cornbread $2.50
panko bread crumbs $1.49
green beans $1.49
sweet onions $3.58
green onions .66
shallots $2.99
Dijon mustard $1.69

DESSERT
pumpkin puree $2.49
nutmeg .49
allspice $2.79
ginger .40
cream cheese $4.74
graham crackers $1.67
heavy cream $1.19
Whiskey $1.50

FINAL COST = $79.45!
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