Thanksgiving is just around the corner and while we all have our tried and true holiday recipes, we thought we’d pull out the big guns this year by asking some of our favourite Hong Kong foodies for a few of their favorite Turkey Day recipes….Bon Appetit!
First up, James Fortier of The Porterhouse talks turkey…..
For many years I have been working to perfecting my Turkey recipes. I wanted to bring out the most flavour while keeping it juicy. The first to is to stay away from the commercially raised turkeys. Instead choose either an organic and free range turkey or the “heritage” turkey. Heritage turkeys are directly descended from wild turkeys and nearly disappeared in the mid-20th century as commercial turkeys were created by the poultry industry. Heritage turkeys have colourful feathers, a more elongated frame, and a narrower breast and a more pronounced flavour profile.
Why are some roast turkeys dry and tasteless while others boast meat that’s firm, juicy, and well-seasoned? The answer is brining. Soaking a turkey in a brine which is just a solution of salt, sugar and water will provide your turkey with a pillow of seasoned moisture that will sustain it throughout cooking time in the oven. Follow my easy step-by-step recipe and you will have a terrific tasting turkey every time.
And now on to the side dishes!
The Ultimate Mashed Potato Recipe, care of The Porterhouse
These are so good and SO easy to make. Potatoes, butter, heavy cream, sour cream and salt and pepper. Heavenly….
Ingredients (Serves 3)
2.5 pounds of russet potatoes
1 stick unsalted butter
½ cup heavy cream
½ cup sour cream
½ tablespoon salt
½ teaspoon white pepper
1. Cut the potatoes in cubes and transfer to a large pot. Add enough cold water to cover the potatoes by 1 inch and bring to a boil over high heat. Reduce the heat to medium and simmer for 15 to 20 minutes or until the potatoes are fork-tender. Be careful not to overcook. Immediately drain in a colander.
2. Meanwhile, in a saucepan, combine the butter and cream over medium heat and cook until the butter melt. Do not boil. Set aside.
3. Transfer the drained potatoes to a bowl. Gradually add the sour cream and mix until combined by hand using a potato masher.
4. Slowly add the hot cream and butter mixture while slowly mixing. The potatoes should not be completely smooth.
Sauteed Garlic Green Beans, care of The Porterhouse
This is a very easy to make and crowd pleaser – which makes it perfect for big holiday meals.
Ingredients (Serves 4)
1 pound fresh green beans
3 tablespoons unsalted butter
1 tablespoon chopped shallots
1 tablespoon minced garlic
Salt and white pepper
1. Set a large bow filled with ice water near the sink.
2. In a large pot, filled with salted water; bring to a boil and cook the beans for two minutes
3. Drain and put the beans in the ice water. Drain thoroughly.
4. In a sautéed pan, melt the butter over medium heat until bubbling. Add the shallot and garlic and cook for about 30 seconds.
5. Add the beans and toss a few times, and season with salt and pepper and cook
until heated through.
Thanksgiving was all about the harvest, so why not start off the meal with something a little….homegrown! Zucchinis are in season and our friends at Homegrown Foods have given us one of their top zucchini recipes – yum!
Zucchini on Ciabatta Bread, care of Homegrown Foods
A piece Ciabatta Bread, sliced in half
1/2 cup mozzarella cheese – shredded
1/2 cup parmesan cheese – shredded
3 tablespoons parsley – fresh, chopped
1 red onion – sliced thin
3 tablespoons balsamic vinegar
1/4 cup red peppers – cut into thin strips
2 zucchini (7-8 inches long) – yellow or green, cut into thin rounds
Olive oil for grilling
1. Preheat oven to 400° F.
2. Sprinkle cheese over bread, layer toppings.
3. Sprinkle the top with olive oil and bake until deep brown, approximately 10 minutes.
It doesn’t get much more “Thanksgiving-y” than pumpkin pie. And who better to get the ULTIMATE pie recipe from than the ultimate pie guy – Chef RJ from Tai Tai Pie Pies?
Traditional Pumpkin Pie Recipe, care of Tai Tai Pie Pies, Hong Kong’s premier sweet and savory pie maker.
For Pie Crust:
1 ½ cups all-purpose flour
1/4 tsp kosher salt
1 tbsp sugar
2.5 ounces cold unsalted butter, cut into small squares
1.5 ounces cold vegetable shortening, cut into small squares
4-5 tbsp ice cold water
For Pie Filling:
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
2 large eggs
1 can (425 g) 100% pure pumpkin
1 can (340 g) evaporated milk
1. Mix the first 4 ingredients of pie crust in a food processor. Add the butter and shortening into the mixture and then proceed pulse until it resembles small peas. Pour into a large bowl.
2. Add two tablespoon of water and gather up the mixture using your hands to form small clumps. Continue adding water until the mixture gathers into a ball, BUT be very careful not to add to much water where it is sticky to the touch. Flatten into a disc, wrap in plastic wrap and chill for at least 1 hour.
3. Roll the dough out on a flour surface to about 1/8 inch thick. Transfer to a 9-inch pie dish and trim the edge so that there is a 1/2 – 3/4 inch extra. Then roll the edge under and crimp the edge any way you desire.
4. Pre-heat oven to 425F (220C)
5. Freeze for 15 minutes before filling.
1. Mix the sugar and spices in a small mixing bowl. Beat eggs in large bowl, stir in pumpkin and then sugar-spice mixture. Then slowly stir in evaporated milk.
2. Next, pour into pie shell and bake in preheated 220C oven for 15 minutes. Reduce temperature to 180C; bake 40-50 minutes or until filling no longer moves when dish is shaken. Cool pie on a cooling rack for 2 hours. Serve immediately or refrigerate covered. Let pie sit out to come to room temperature before serving. Then savor and enjoy!