Tuesday, November 13, 2007


The Thanksgiving season is upon us. The stores are flooded with chic Christmas decorations, seemingly earlier than years past; EnergyBBDO is "bringing back" its annual Thanksgiving Luncheon (not by popular demand but demanded by unpopular layoffs); and everyone is gearing up for a day of gorging oneself followed by intense bouts of lying around.

Inspired by my recent photo shoot for On The Border's [delicious, mouthwatering, and FLAVORFUL] new menu items, I decided to concoct some recipes for what I'm calling:


That's right, it's Thanksgiving done how-the-hell-did-I-end-up-in-Tijuana style. Now, before you go thinking I should go work for On The Border as a line cook, know this: these recipes have been made only in my mind. I have not tried them yet. So, should you bravely attempt any of the following, if it sucks, I apologize in advance. If it's delicious, then I told you so.


2 cups tequila
1 c. lime juice
1 c. melted butter
1/2 c. chopped fresh cilantro
1/2 c. hot sauce, like Cholula
salt and pepper
3 T. cumin
3 T. chili powder
1 packet taco seasoning

This is for a medium turkey. Obviously you won't be able to submerge the turkey into this mixture like you would chicken breasts. I would just stick the turkey in the pan you're going to cook it in, and sprinkle some salt and pepper liberally over the turkey's skin. Then just drizzle this mixture all over it, spooning it over the top until it's pretty well coated, basting it as you bake.


1 box Stovetop Stuffing
1 large can diced tomatoes with green chiles, drained
1 can corn, drained
1 large jar roasted red peppers, drained and chopped
1 c. shredded cheddar cheese

Make the stuffing according to the package directions. Double the recipe if you have a big turkey or just want stuffing. Mix all the ingredients together and put 'em where the sun don't shine.


3 large cans black beans, drained and rinsed
1/2 cup chicken broth
3 T. freshly squeezed lime juice
1/2 c. sour cream
1-2 c. shredded pepperjack cheese

Mash all the ingredients together except for the cheese. Maybe take a handmixer to it and make it smooth and creamy, like refried beans. Then spread in a glass baking dish, top with the cheese, and bake at 375, until the middle's hot and bubbly and the cheese is melty. Serve as a side dish (a la sweet potato souffle), or as an appetizer, with tortilla chips and fresh veggies.


Yukon gold potatoes (if you use a whole 5-lb. bag you will have a lot of mashed potatoes, so I'm going to estimate for about half of that)
1/2 stick butter
1 c. half-and-half
1 c. sour cream
1 1/2 c. shredded pepperjack cheese
salt and pepper
8 large poblano peppers, stems and ribs removed and seeded (use some gloves! Trust me.)

Preheat the oven to 400 degrees. Cut a slit in each poblano pepper from the top to the bottom, but only on one side (don't cut them in half length-wise; you just want to make an opening so you can stuff them). While you're making the mashed potatoes, bake the poblanos on a baking sheet for about 30 minutes. Remove them and let them cool down enough to handle. Boil the potatoes until they begin to fall apart, then drain them and put them back in the pot. Throw the butter and half and half in and start mashing (or whipping, if that's what you do). Add more half and half (or just some milk) if neccessary. Add sour cream and stir it around until everything is creamy. Add salt and pepper to taste.
Fill each poblano with the mashed potatoes and top each with a generous portion of the pepperjack. Put them back in the oven for about 15-20 more minutes, until the cheese is bubbly and beginning to lightly brown. Top each with a dollop of sour cream and a sprig of cilantro if you want.


2 cans whole-berry cranberry sauce
2 cans jellied cranberry sauce
2 cans mandarin orange wedges, drained
2 jalapeno peppers, seeded and finely chopped

Mix it all together and serve it up! Serving it in a pepper-shaped bowl would be really cute.


6 large flour tortillas
butter or non-stick pan spray
shredded cheddar cheese
shredded Jack or pepperjack cheese
salsa, guacamole, and sour cream for dipping

Melt some butter in a non-stick skillet over medium heat. Place a tortilla in the pan and sprinkle some cheese all over the surface. Let it melt for a few minutes, then, using a spatula, fold the tortilla in half, making a half-moon shape. Let it cook for a few more minutes, until it's crsip and all the cheese has melted. Cut it into triangles and serve with sour cream, guac, and salsa.


2 jars pre-made turkey gravy
1 can chipotle peppers in adobo
2 T. sour cream
sprig of cilantro for garnish

Remove peppers from adobo. Mix the remaining adobo sauce and sour cream into the gravy and mix well. Garnish with cilantro.

SWEET POTATO FLAN (recipe found on epicurious.com.


1 large red-skinned sweet potato (yam; about 12 ounces)

1 cup sugar, divided
2 tablespoons water

1 cup half and half
4 large eggs
1/2 cup whipping cream
1/4 teaspoon salt
2 tablespoons tawny Port

Preheat oven to 350°F. Pierce sweet potato with fork; roast until tender, 1 to 1 1/2 hours, depending on width of potato. Cool. Cut potato in half and scoop flesh into mini processor; puree until smooth. Measure 1 cup puree (reserve any remaining puree for another use). Maintain oven temperature.

Stir 1/2 cup sugar and 2 tablespoons water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel into 8-inch-diameter metal cake pan, leaving about 2 tablespoons caramel in saucepan. Using pot holders, swirl cake pan, allowing caramel to coat bottom and about 1/2 inch up sides.

Add half and half to remaining caramel in saucepan. Stir over medium-low heat until caramel dissolves. Whisk eggs in medium bowl until frothy. Whisk in cream, salt, 1 cup sweet potato puree, and remaining 1/2 cup sugar. Gradually whisk in hot half and half mixture. Strain into same saucepan. Stir over medium heat 1 minute. Remove from heat; whisk in Port. Pour custard into prepared cake pan.

Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake until just set in center, about 1 hour. Remove flan from water. Chill until cold, about 5 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.

Dip bottom and 1 inch up sides of cake pan into pan of hot water 15 seconds. Wipe dry. Invert onto rimmed plate, scraping caramel in pan over flan.

Happy Graciasgiving, everyone! I'm thankful for all my readers....

Look out for a new Fearless post early next week, followed by my REAL Thanksgiving post after Turkey Day!

1 comment:

Sassy said...

wonderful!! now i'm starving :-)

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