November Bowtied Guide: Thanksgiving Recipes

Name: Stearns & Associates
Address: 11601 Wilshire Blvd, Suite 101, Los Angeles, CA, 90025
Telephone: (310) 850-9284

Our Team’s Favorite Thanksgiving Recipes

RICHARD’S RECIPE

Organic Spaghetti Squash Boats

Steps:

Slice a large organic spaghetti squash lengthwise.
Scoop out the seed and loose squash strands.
Coat the inside with olive oil, salt and pepper
Turn squash halves skin up and put on large cookie sheet.
Roast at 375 for 30-40 minutes, make sure outside skin is soft. Let cool.
Fill the boat with grated cheese, sautéed mushrooms and onions, warmed pasta sauce, sautéed vegetables(meatballs or chopped chicken or shrimp optional)
Top with grated Parmesan.

DIANA’S RECIPE

Taiwanese Turkey Rice

2 pounds (900g) bone-in turkey pieces, such as the breast or legs, breasts cut through the bone into large chunk, legs divided into drumsticks and thighs (see note)
1/2 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
1/2 teaspoon white pepper, divided
1/4 cup (60ml) vegetable oil
2 shallots (85g), thinly sliced
1/2 cup (120ml) water
1 teaspoon (4g) sugar
1 teaspoon (5ml) soy sauce
1 tablespoon (7g) Sichuan peppercorns
Fresh cilantro leaves, for garnish
Cooked white rice, for serving

Steps:

Rub the turkey with 1/4 teaspoon each of the salt and white pepper. Choose a large pot with a lid, such as a Dutch oven, and place a steamer rack inside. Fill the pot with 2 cups (475ml) of water. Place the turkey on a dish that fits inside the pot and sits atop the steamer rack. (In order to save the turkey drippings, the turkey should not be placed directly on a rack with holes.) Bring water to a boil, then reduce to a simmer and cover the pot. Steam the turkey until its internal temperature close to the bone reaches 180°F (82°C), about 30 minutes. Let cool. Reserve the juices and drippings.
Once the turkey meat has cooled, pull the meat into bite-size shreds by hand and discard the bones and skin.
Heat the vegetable oil in a small pot over medium-high heat until shimmering. Add the sliced shallots and cook, stirring, until golden brown, about 3 minutes. Transfer immediately to a paper towel-lined plate. Reserve the cooking oil.
Combine the shallot cooking oil with 1/2 cup (120ml) of reserved juices and drippings from the steamed turkey. Add water, sugar, soy sauce, Sichuan peppercorns, and remaining 1/4 teaspoon each of salt and white pepper. Add half of the fried shallots, saving the rest for garnish. Whisk mixture over medium heat to dissolve sugar. Bring to a gentle boil and simmer, uncovered until sauce is reduced by half, about 30 minutes. Strain sauce and discard solids.
To serve, scoop rice into individual serving bowls and top with a mound of the shredded turkey meat. Spoon the sauce over each bowl. Finish with the fried shallots and cilantro for garnish.

ZOË’S RECIPE

Sweet Potatoes with Marshmallows

Ingredients:

4 pounds sweet potatoes, quartered
3 cups miniature marshmallows, divided
1 ¼ cups butter
1 ¼ cups brown sugar
ground cinnamon to taste
ground nutmeg to taste

Steps:

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.
Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes; drain and peel when cool enough to handle.
While potatoes are cooling, combine 2 cups marshmallows, butter, brown sugar, cinnamon, and nutmeg in a large saucepan over medium heat; cook, stirring occasionally, until marshmallows are melted.
Stir potatoes into marshmallow sauce, mashing about half of the potatoes and breaking the other half into bite-sized chunks. Transfer into the prepared baking dish.
Bake in the preheated oven for 15 minutes.
Sprinkle remaining 1 cup marshmallows evenly over top and continue to bake until marshmallows are slightly toasted and golden brown, about 5 minutes.

LAUREN’S RECIPE

Fall Salad

Ingredients for salad:

one box of arugula
1/4 cup pomegranate seeds
1 honeycrisp apple
2 delicata squash
1 avocado
1 shallot

Ingredients for dressing:

1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1 tablespoon dijon mustard
Salt and pepper to taste
1/2 teaspoon dried oregano

Steps:

Preheat oven to 375 degrees.
Remove seeds from Delicata squash and cut into rounds (about 1/2 inch think), coat in olive oil, salt and pepper.
Roast for 30-40 mins, flipping halfway until golden brown.
Put the lettuce in a large bowl. Add pomegranate seeds and thinly sliced shallots. Add thinly sliced apples on top. Finish with the roasted delicata and avocado.
Add dressing to serve.