Nov 18, 2009

Gobble Gobble Gobble

So Turkey time is nearly upon us.  Although due to the executive decisions of the chefs (comprised of Mama and myself), we are not partaking in turkey. Sacrilege!  We just don't care all that much for turkey.  Now HAM on the other hand (please see pretty much every post I write- my dedication to eating pig is well documented), is definitely on the menu.

Not just any ham, mind you. Benton's ham, smoked and cured to perfection.

Now next on the menu is a newbie for our family- fried Brussels sprouts! Recipe is Michael Symon's and appears in this month's Food Network Magazine.


Canola oil, for deep-frying
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.

While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stove top.

Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

I have been dying to try this ever since various chefs were raving about it on that show "The Best Thing I Ever Ate, mmmmm.

Okay, I was going to post the rest of the menu with recipes, but I need to avoid food talk for now.  I am in the middle of a two day juice detox, and  starving my ass off getting rather hungry- more to follow though when I'm back on solid food.

What are your favorite turkey day traditions?  Recipes please if you got 'em!


  1. Holy mother--two day juice diet?! You're brave.

    I won't comment about Thanksgiving foods since you know, you're starving, but, yours sound delish! (although, I'm not one to talk, I've got a stash of Slim Fast in the office fridge... yes, Slim Fast, don't judge)

  2. YUMMMMMM!!! Nothing like a super delicious smoked ham. Seriously.

  3. Ooh, these sprouts are SO up my alley. Gracias!

  4. I would love to ditch the turkey this year and just have ham...I suspect that wont go over very well tho!

    Have your tried simply roasting brussell sprouts? A lot less work and very very yummy!

  5. Suburban Princess- I adore roasted sprouts- even did a post on them!

  6. Mr Mag would be on board with you. He really only likes turkey if it's been cooked to the point of dessication, and seldom eats the juicy holiday entree. I, on the other hand, detest ham. Fortunately, both sets of parents are pretty accommodating about putting on a huge spread so that everyone has their meat of choice.

  7. I love turkey and ham both - but I really look forward to Turkey on Thanksgiving and both at Christmas. Those pictures both look delicious and I really admire your juice detox. I'm not sure I could do it and not freak out at work.

  8. I honestly don't have any traditions!! Last year was my first year eating healthy on Thanksgiving so I brought my own food/did my own thing. This year, we'll be at grandparents - hopefully next year I can make some new healthified recipes!! P.S. I prefer ham, too! More flava!

  9. If you love Benton's, the next time you are in NYC, you need to go to the Momofuku Noodle Bar in the East Village and have the pork buns (made with Benton's finest) and the Momofuku noodle bowl which is the most delicious homemade ramen topped with Benton's pork.


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