This mule has a kick
Here’s a great seasonal cocktail in case you need a little extra fortification for Thanksgiving dinner. We haven’t tried this in big batches, but if you’re expecting a crowd go ahead and upsize. Or just sneak off to the kitchen and make this yourself.
- 1 1/2 oz bourbon
- 1/4 oz lemon juice
- 2 1/2 oz apple cider
- ginger beer
Pour bourbon cider and juice in a tumbler with rocks. Top with ginger beer.
Ramen is not just a snack food
This soup has an excellent light broth that pairs well with the fatty pork meatballs and spicy broccoli.
Pork Meatball Ramen
- 1 lb ground Italian sausage
- 1 cup dried shiitake mushrooms soaked in 2 cups boiling water
- 1 head broccoli cut into bite sized pieces
- 2 chili de arbols diced
- 1 bunch turnip greens washed and leaves torn from stems by hand
- 1 bunch green onions diced fine green and white parts separated
- 2 tbsp ginger minced
- 3 tbsp red miso paste
- 1 tbsp fish sauce
- 5-6 cups vegetable broth
- 1 lb rice noodles
Squeeze all liquid from dried mushrooms and chop into fine dice. Mix miso paste with mushroom water until smooth. In a bowl combine the ground sausage, fish sauce, half the diced mushrooms and all the white parts of the onion. Mix well and form into meatballs slightly smaller than a golf ball. In a frying pan brown meatballs on all sides quickly and then set aside. Cover rice noodles in boiling water and let sit until soft. In a large wok heat 1 tbsp vegetable oil over medium high heat. Add ginger and chilis and stir fry until beginning to brown. Add broccoli stems and fry until soft then add mushroom water and vegetable stock and bring to a boil. Turn down to a simmer and add meatballs. Cook until meatballs are almost done then add greens, 3/4 green onion tops and broccoli florets. Cook until broccoli is softened. Spoon some noodles into a bowl and top with meatball soup. Sprinkle more green onion over top and serve.
There is a little cheese on this
This pasta sauce is really creamy and thick and although it has no eggs it does taste like carbonara.
- 2 1/2 lbs fresh pumpkin diced into 1/2″ cubes
- 1/2 cup red onion diced fine
- 3 tbsp garlic minced
- 3 tbsp oregano chopped fine
- 4-5 strips pancetta cut into 1″ rashers
- 2 cups vegetable broth
- 1/2 cup dry white wine
- 1 tsp cayenne pepper
- 1/2 cup romano grated fine
- 1 lb fettucini
In a large saute pan cook pancetta over medium low heat until fat is rendered and strips are crisp. Remove to a towel lined plate. Add onion and saute until golden, then add pumpkin and garlic. Continue to saute until pumpkin begins to brown. Add wine, turn heat to medium high and deglaze pan. Add oregano, cayenne pepper and broth and bring to a boil. Turn heat down and simmer pumpkin until soft and liquid has reduced by half. Meanwhile cook pasta in boiling salted water and reserve 1-2 cups pasta water when done. Blend pumpkin to a puree. Add pasta and puree back to the pan with enough pasta water to thin it so it can mix with the fettucini. Cook sauce until thick and evenly coating all pasta, then add cheese and let stand 5 minutes. Serve with cooked pancetta and more cheese.
Tofu can be a little unhealthy
This is a great appetizer or small plate. The dipping sauce can be hotter if desired just add more dried pepper.
Sesame Crusted Tofu
- 1 lb firm tofu pressed for at least 8 hours
- 1tbsp ginger minced
- 3 cloves garlic minced
- 1/3 cup lime juice
- 1/4 cup fish sauce
- 1/3 cup brown sugar
- 2-3 dried chili de arbols diced fine
- 3 tbsp bread crumbs
- 4 tbsp sesame seeds
- 1 egg beaten with 2 tsp rice wine vinegar
Mix ginger, garlic, lime juice, fish sauce, sugar and chilis in a bowl and let sit for 3-4 hours. Taste and adjust for seasoning. Slice tofu in half and then slice the halves into 3 long thin slabs. Mix breadcrumbs and seeds together in a bowl. Dredge slices in egg wash then coat in seeds. When all are done heat enough oil in a large frying pan over medium high heat and pan fry slices until golden on both sides. Serve hot with dipping sauce.
These squash were about 5″ long
Use smaller acorn squash to turn this into a first course. The amount of feta is a suggestion, more is always allowed.
Vegetarian Stuffed Acorn Squash
- 1 1/2 lbs acorn squash sliced in half seeds and pulp scooped out
- 1 leek quartered and sliced fine
- 1 cup sun dried tomatoes
- 3-4 chili de arbols
- 3/4 cup artichoke hearts chopped roughly
- 1 cup chanterelle mushrooms sliced small
- 2 cups cooked brown rice
- 3 tbsp carrot tops chopped fine, or parsley
- 1/2 tsp mustard seeds
- Vegetable broth
- 6 ounces feta cheese
Soak tomatoes and chilis in 1 cup boiling water until cool. Remove, saving liquid, and chop roughly. Place squash halves flesh down in a baking dish with some water in it. Steam in oven at 375 degrees until a knife can pass through the thickest part fairly easy. Remove from water pan and let cool then place on a baking sheet and season inside cavity with olive oil, salt and pepper. In a large saute pan heat 2 tbsp olive oil over medium heat and add chilis and mustard seed. Coat in oil and fry for a minute then add leeks. Saute until softened, then add mushrooms. Cook until mushrooms begin to brown then add tomatoes and artichoke hearts. Saute for 2 minutes then add enough vegetable broth to deglaze pan. Add rice and mix well then add soaking liquid and a little more vegetable broth to turn mixture into a thick stew. Cook down until rice reabsorbs liquid and mixture is the consistency of thick oatmeal. Remove from heat and add cheese and carrot tops. Mix well and pack into squash cavities. Bake squash at 375 degrees until stuffing begins to brown on top, about 30 minutes. Remove from oven and let stand 10 minutes before serving.
They are almost as good as crab
This is a great way to use up leftover grilled salmon. The finished cakes can just be baked if you want a healthier option. Just place on a parchment lined baking sheet.
Salmon Cakes with Tahini Cream Sauce
- 1 lb grilled salmon crumbled
- 1/2 cup red onion diced fine
- 1 cup red bell pepper diced fine
- 3 tbsp dijon mustard
- 1/4 cup mayo
- 1 tbsp fennel fronds chopped fine
- 1 cup bread crumbs
Mix everything but breadcrumbs and form into patties. Coat the outside of the patties in breadcrumbs and refrigerate for 1 hour. Heat some vegetable oil over medium high and pan fry cakes until browned flipping once. Place on a baking dish lined with parchment paper and continue until all are done. Bake a 365 degrees until heated through, about 15 minutes. serve drizzled with sauce over a bed of shredded kale or cabbage.
To make sauce mix 3/4 cup greek yogurt, 1 tbsp tahini paste, 1 tbsp lemon juice, 1/4 cup white wine and1/2 tsp paprika together until creamy.