This is my ideal Thanksgiving because you've asked for years and I love you.
Ballotine Porchetta Turkey:
Filling
1 Whole turkey, deboned
5 cloves garlic (1st measurement)
Vegetable oil
5 cloves of garlic, finely chopped
3 anchovy fillets
7 sage leaves, finely chopped
1 tablespoon fresh thyme, finely chopped
1/2 cup Italian flat-leaf parsley, finely chopped
1/4 cup(25g) finely grated parmigiana Reggiano
1 teaspoon (2g) fennel powder
1/4 cup (50g) olive oil
1 teaspoon (2g) black peppercorn, ground
Salt and pepper to taste
In a small saucepan, add garlic, cover it with vegetable oil, heat over medium heat and cook for 3 - 4 minutes or until soft and golden brown. Cool to room temperature and drain.
Place confit garlic and raw garlic on a work surface, and chop them until it forms a paste. Add anchovies and chop them until they form a rough paste. Add olive oil and mix.
Spread your paste all over the turkey, skin side down, and season with salt. Next, starting from the bottom, roll your turkey up legs/thighs to breast and tight with multiple intervals across the entire roast.
Place turkey on a baking sheet lined with foil, pat dry your turkey with paper towels, and rub extra virgin olive oil to coat the outside.
Season with salt and pepper and bake for 15 minutes. Then reduce the oven temperature to 325F and cook for 1 - 1.5 hours or until the internal temperature reads 155F. Remove and let it rest for 25 minutes before serving.
Rosemary Bonito Gravy:
2.5 cups (56og) chicken or turkey stock
1/2 cup (122g) shirodashi
10 dried shiitake mushrooms
1/4 cup (2g) bonito flakes
1/4 cup (57g) butter
1/4 cup (37g) flour
3 cloves garlic, finely chopped
Pinch of MSG
3 sprigs of Rosemary, lightly bruised
Salt and pepper to taste
In a medium saucepan, add chicken stock. Shirodashi, mushrooms, and bonito flakes; heat over medium-high until hot and steamy. Cut off the heat and steep for 10 minutes.
Pass through a fine mesh strainer and reserve your mushrooms.
In another pot, add butter, and heat over medium heat; once melted and bubbling, whisk in flour and cook for 30 seconds.
Then add in all of your liquid, and stir until thickened; cut off the heat, add MSG, garlic, and rosemary; steep for 5 -10 minutes and strain one more time.
Fried Sprouts + Cheese Foam + Preserved Lemon + Pistachio Relish:
1 lb gruyere cheese, grated
3 c heavy cream
3 lbs brussels sprouts, cut in half lengthwise
1-2 green apples, fine diced
3/4 cup (102g) pitted Castelvetrano olives, finely diced
3/4 cup (102g) roasted pistachios, crushed
1 preserved lemon, finely diced
1 tablespoon (10g) lemon juice
2 tablespoons (22g) olive oil
Parsley leaves for garnish
Salt and pepper to taste
In a blender, add cheese, then separately in a saucepot, add heavy cream, heat over medium, and once hot, pour into the blender along with salt to taste. Blend on high until smooth as possible. Pour that into a whipped cream canister with one charge, and shake it well.
Fill a heavy bottom pot halfway, at least 2” deep, with vegetable oil, and heat to 350F. Fry your Brussels sprouts in batches until crispy and golden brown, about 3 - 4 minutes. Remove, place in a mixing bowl, and season with salt and lemon juice to taste.
Relish. Place all the remaining ingredients in a bowl and season to taste with salt.
Assembly.- On a plate, add brussels sprouts, add some of your cheese foam in randomized places, spread your relish across the top and garnish with parsley leaves.
Hokkaido Parker House Rolls, Garlic Butter:
MSG Garlic butter
1/2 cup (113g) salted butter
Pinch MSG
2 cloves garlic finely chopped
In a small saucepan, add butter and heat over medium. As the butter melts, add MSG, and once melted, cut off the heat and add garlic. Stir and reserve.
Tangzhong
4 tablespoons (60g) whole milk
2 tablespoons (27g) water
2 tablespoons (20g) AP flour
In a small saucepan, add milk and water; then whisk in flour and heat over medium heat while continuously stirring until it forms a thick paste. Remove from heat and let it cool at room temperature. Reserve.
Dough
½ cup (120g) water
½ cup (120g) milk
2.5 tbsp (10g) Instant yeast
1 egg
1 egg yolk
4 cups (600g) all-purpose flour
⅓ cup (72g) granulated sugar
1 ¾ teaspoon (11g) fine sea salt
3 g amylase (Optional)
½ c (113g) unsalted butter, softened
egg wash, one egg + 1 tbsp water whisked together
In a heat-proof container, add milk and water; mix and heat to 90F. Then add yeast and mix until dissolved. Next, add one egg and egg yolk; mix until combined.
In a bowl of a stand mixer, with the hook attachment, add flour, sugar, and salt; mix until combined, then while stirring on medium speed, add your egg mixture, followed by your cooled Tangzhong, and let it mix until you get a smooth dough, about 2 - 3 minutes.
Add butter and mix for 5 minutes or until the butter incorporates completely. (If the dough is too loose, add 1 o 2 tbsp of flour.)
Roll your dough into a ball, and place it in a greased mixing bowl. Cover with plastic wrap, and rise for 1.5 - 2 hours or until doubled in size. (dough can rise in the fridge overnight.)
Punch down your dough, place it on a lightly floured surface, divide it into 16 even pieces (6 - 9 grams each), roll each piece into balls, and put into a greased 9x9” baking pan evenly spaced apart in rows of 4. Cover with plastic wrap and let them rise at room temperature for 20 - 40 minutes or until doubled in size.
Brush with your egg wash, and bake at 375F for 17 - 20 minutes or until golden brown (internal bread temperature 180 - 190F). Once baked, brush your rolls with MSG butter and let them cool.
Robuchon Esque Potatoes:
4 lbs small Yukon gold potatoes
1 pound (336g) cold unsalted butter
1/2 cup (118ml) milk, warm
Salt to taste
Add water to a pot and boil; add potatoes, and cook for 35 - 40 minutes or until cooked. Once soft, remove from water, place on a work surface and immediately peel your potatoes using a paring knife or a spoon.
Cut your potatoes into rough chunks and pass them through a food mill. Next, place your mashed potatoes into a pot, and in 3 - 4 parts, add butter while stirring until melted.
Gradually add milk until the desired consistency and season with salt to taste.
Guanciale Cornbread Stuffing:
12 cups (1 inch) cubes of cornbread
6 oz guanciale, finely diced
3 tablespoons (42g) unsalted butter
2 stalks celery, small diced
1 medium yellow onion, small diced
5 cloves garlic, thinly sliced
½ c (120g) butter
2-1/2 cups (631g) chicken broth
1/4 cup (59g) shirodashi
10 each sage leaves, finely chopped
2 whole eggs
Flat leaf Italian parsley for garnish
Salt and pepper to taste
Preheat oven to 350F.
Place cornbread in a large bowl, toss them with 2 tbsp of vegetable oil, place on a sheet tray, and bake for 20 - 30 minutes or until dried out and golden brown.
In a large skillet, add guanciale and cook over medium-low heat; once the fat starts to render, increase the heat and cook until crispy and golden brown. Add celery, onion, garlic, and butter: season with salt and saute until softened.
In a separate saucepot, add chicken broth, shirodashi, and sage; heat until steamy hot.
Add your cornbread croutons, guanciale filling, chicken stock, and eggs in a large mixing bowl and mix until well combined.
Place your filling in a 9 x 13” baking pan and bake at 350F, covered with foil, for 30 - 40 minutes.
Supah Chill Caesar:
Croutons
1 loaf of crusty bread, cut into bite-size cubes
Olive oil for coating
Flaky salt to taste
Preheat oven to 350F.
Place bread pieces in a large mixing bowl, coat with olive oil, and season with flaky salt to taste. Toss them together, place them on a baking sheet, and bake until crisp and golden brown.
Dressing
1 tablespoon (18g) Dijon mustard
5 cloves garlic
4 anchovy fillets
Juice of 1 lemon
1/2 cup finely grated Parmigiano plus more for shaving
2 egg yolks
2 tbsp (30 ml) water
1.25 (302g) cups vegetable oil
2 heads romaine, rough chopped
2 heads of butter lettuce, whole leaves
Salt and black pepper to taste
In a blender, add mustard, garlic, anchovies, lemon juice, cheese, and water; blend on medium, then increase the speed to high, and slowly add vegetable oil in a thin stream until you add it all. Remove, place in a bowl, and season with salt and pepper to taste.
Assembly. Place lettuce in a large mixing bowl, season with salt, add croutons and then add your dressing and toss until everything is completely coated. Place on a plate, and garnish with Parmigiano and pepper.
Crispy Maitake and Chimi:
3-4 lbs mistake (or oyster) mushrooms, ¾” slices
Salt and pepper to taste
2 red Fresno chilies, very finely chopped
1/2 cup finely chopped parsley
3 cloves garlic, grated
1/2 cup extra virgin oil
Juice of one lemon and zest
Salt and pepper to taste
Vegetable oil for cooking
In a large skillet, add enough oil to coat the bottom, set over medium-high, and once hot, add your mushrooms, season with salt to taste, and add something on top, to weigh it down; sear for about 2 minutes and sear on the other side. Once crispy and golden brown, remove and repeat with the rest.
In a small bowl, add Fresno, parsley, garlic, olive oil, and lemon juice; mix until well combined, and season to taste with salt.
Assembly. Place seared and crispy mushrooms on a plate, add about one tablespoon of chimichurri on top of each mushroom and garnish with lemons zest.
Champagne Cranberry Sauce:
12 oz frozen or fresh cranberries
1.5 (300g) cup sugar
1 cup (260ml) orange juice
1 cup (245g) champagne
Add ingredients to a medium saucepan, heat over medium, and boil for 10 - 15 minutes or until the sauce is reduced by ⅔ and thickened.
Place mix into a blender and blend until smooth as possible—pass through a fine mesh strainer and cool.
Bourbon Pecan Pie:
Crust
1.25 cups (187g) of all-purpose flour
1 teaspoon (6g) fine sea salt
1/2 cup (113g) cold unsalted butter, small cubed
4 tablespoons (60g) cold water
Preheat oven to 400F
In a food processor, add flour and sea salt; pulse a couple of times until combined. Next, add butter, and pulse a few times until you get a rough pea size balls, then place that mix in a mixing bowl and add water, one tablespoon at a time, while constantly mixing with a fork.
Place on a work surface and lightly knead until you get a rough dough. Wrap it in plastic, and place it in the fridge for 15 minutes. Roll dough into a wide 13” circle and transfer to a 9” deep dish pie pan.
Cut the excess, and crimp the edge by holding the tips of your thumb and index finger ½” apart against the inside part of the crust. Using a finger from your other hand, push the dough from the outside edge between the outside of your fingertips. Repeat following along the rim until the entire pie crust is crimped.
Cover the crust with parchment paper, add rice or dry beans to weigh it down, and bake for 20 minutes or until pale and partially cooked. Lower the temp to 350F.
Filling
6 tablespoons (85g) unsalted butter
3/4 cup (135g) dark brown sugar
3/4 cup (240g) light corn syrup
1/3 cup (118g) of Lyle's golden syrup
1/2 (2g) teaspoon fine sea salt
3 eggs
1 egg yolk
2.5 tablespoons (32g) high-proof bourbon
1 vanilla bean pod worth of beans
2.5 cups (250g) pecan halves
Vanilla bean ice Cream For Serving
In a saucepot, add butter, and heat over medium for 3 - 4 minutes or until browned. Place in a bowl, and add brown sugar, light corn syrup, Lyles golden syrup, and salt. Then whisk in eggs, egg yolk, and bourbon; whisk until well combined.
Assembly. Lower the oven temperature to 350F. Sprinkle your pecans over your baked crust, pour your filling over the nuts, and bake for 50 - 55 minutes or until golden brown.
Cool down at room temperature, wrap in plastic wrap and refrigerate overnight. Slice and serve with an ice cream scoop on top.
Honey Gochujang Carrots:
4 lbs carrots, cut on a bias
1/2 cup honey
3 tablespoons gochujang
1 teaspoon ground ginger
4 cloves garlic, finely chopped
1/3 cup melted butter
Salt and pepper to taste
4 shallots, ⅛” slices
3 cups vegetable oil
S&B curry powder
Preheat oven to 425F.
In a small mixing bowl, add honey, gochujang, ground ginger, garlic, and butter until combined.
Place carrots in a large mixing bowl, then add sauce and toss until thoroughly combined. Season with salt and pepper to taste. Place carrots on a lined foil baking sheet and bake for 20 - 25 minutes or until lightly caramelized and cooked to your choice.
Fried shallots. Add shallots to a saucepot, add vegetable oil, and set over medium-high while stirring; once the bubbles start to die down and the shallots start to get golden brown, remove with a spider and drain on paper towels. Immediately season with salt and curry powder while hot.
Assembly. Place caramelized carrots on a bowl or plate, then add as many fried shallots as you want.
