Very nice! Thanksgiving party is a traditional potluck, but Friday with smaller family is where the real fun is:
Hors d’oeuvres: Charcuterie (piccolo diavolo, lonza, White Rock salami, prosciutto di parma, Fatted Calf pate maison), cheeses (manchego, red hawk), crackers, marcona almonds with rosemary, castelveltrano olives with olive oil and maldon salt.
Soup: Butternut squash puree with toasted sage and pepitas.
Main: Grilled pork chop, roasted sunchokes with black truffle salt, celeriac puree, braised onions and cabbage, guanciale, pepper and brown butter.
Dessert: Fuji apple crostata with Tin Pot Four Barrel coffee ice cream with cocoa nibs.
Drinks: Billecart-Salmon rose, Bollinger special cuvee brut, Louis Jadot pouilly-fuisse, Williams Selyem vista verde Gewurztraminer, Chateau Suduiraut sauternes ('10)
I’ve been having this Turkey on my mind. My Mom only made it once but it was by far my favorite over the years. Not exactly traditional but really flavorful - the Yucatal style turkey published in the LA Times Food section back in the day.
I’m also cooking
Small smoked turkey in my Traeger
Chestnut and Pancetta Ciabtta Stuffing
Mac and Cheese
Roasted Brussels w Pancetta
Green Bean Casserole off the back of the can recipe
Creamed Spinach
Roasted Beet, Arugala, Goat Cheese and Candied Walnut Salad
Garlic Bread
Dessert
Pecan Salted Caramel pie from The Pie Hole. My wife’s absolute favorite pie in the world.
When we lived back east and could get capons fresh from the Amish, I grew to love the traditional capon at thanksgiving. My tradition, at least. I had a heck of time finding them fresh back home in socal, so I finally gave up and get the shipped fresh from dartagnan. Though our first year living back in LA, I made turkey mole. Delicious! But haven’t done it since. I might have done duck mole one thanksgiving - that was superb. It’s a green mole with all fresh herbs. I made green mole duck tamales last year. Drool!
I’m going to make again, but this year, not make the mistake I made last. We made four different kinds of tamales at once!! We were up until 10pm making them! This year, moderation.
Puro Chicana. So yes, of Mexican descent. I had my two aunts, or Tia’s, helping me, but was an eleven hour day, even having made all the meat the day before.
I would never make them alone, though I know some folks do. The only thing that makes all the work bearable is company, and knowing you’re going to get a belly full of tamales later.