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November 19, 2007

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Wilmita

Chef Symon,

Thanks for posting your Thanksgiving recipes, ESPECIALLY the one for "Brussel Sprouts and Bacon. I was dying to try it!

They all sound delicious!

Congratulations on your first Iron Chef win, as well.

If you should like, one day I should wish to give you my recipe for "Pavo-chón" with 'Picadillo' Stuffing. However, it may not seem so good to a pork fancier such as yourself.

Pavo-chón is, (in case someone reading does not know), Roast Turkey in the style of Puerto Rican "Lechón Asado" (Roast Pork).

I wish to return to Cleveland again this year to try your restaurants.

How I longed for such a restaurant when I was a student at Oberlin College during the late '70's.

A very Happy Thanksgiving to you and yours. Keep smiling or shall I say, laughing.

Regards,

Red Beans and Ricely Yours,

Wilmita

Wilmita

Chef Symon,

Thanks for posting your Thanksgiving recipes, ESPECIALLY the one for "Brussel Sprouts and Bacon. I was dying to try it!

They all sound delicious!

Congratulations on your first Iron Chef win, as well.

If you should like, one day I should wish to give you my recipe for "Pavo-chón" with 'Picadillo' Stuffing. However, it may not seem so good to a pork fancier such as yourself.

Pavo-chón is, (in case someone reading does not know), Roast Turkey in the style of Puerto Rican "Lechón Asado" (Roast Pork).

I wish to return to Cleveland again this year to try your restaurants.

How I longed for such a restaurant when I was a student at Oberlin College during the late '70's.

A very Happy Thanksgiving to you and yours. Keep smiling or shall I say, laughing.

Regards,

Red Beans and Ricely Yours,

Wilmita

Wilmita

Chef Symon,

Thanks for posting your Thanksgiving recipes, ESPECIALLY the one for "Brussel Sprouts and Bacon. I was dying to try it!

They all sound delicious!

Congratulations on your first Iron Chef win, as well.

If you should like, one day I should wish to give you my recipe for "Pavo-chón" with 'Picadillo' Stuffing. However, it may not seem so good to a pork fancier such as yourself.

Pavo-chón is, (in case someone reading does not know), Roast Turkey in the style of Puerto Rican "Lechón Asado" (Roast Pork).

I wish to return to Cleveland again this year to try your restaurants.

How I longed for such a restaurant when I was a student at Oberlin College during the late '70's.

A very Happy Thanksgiving to you and yours. Keep smiling or shall I say, laughing.

Regards,

Red Beans and Ricely Yours,

Wilmita

lux

I like your variations on the turkey prep. We usually stuff rough-chopped mirepoix inside the bird, but fennel sounds like an interesting option.

We use bacon & sage instead of chorizo and oregano in the stuffing. Oh, and a mix of cornbread and sourdough bread cubes.

Skawt

Michael:

As lux said, we typically use a raw mirepoix, but the next time I roast a bird I think I definitely will try cooking the aromatics. I think I'll just replace the celery I normally use with both fennel and leeks.

I also have a compound butter that I use in my recipe, which I stuff under the skin of the bird before trussing and roasting. Since I like the result of the ring of spice around each slice of meat, I'll omit the butter from your recipe since it'll still be in the bird and melted into the stock in the pan.

I tend to baste my bird more than you do (after the first hour, uncover and baste every half hour until done), which is more work, sure. I'd like to try the cheesecloth method you described, to compare it.

Oh, and you forgot the best part! Those pan drippings should be skimmed of fat, strained, and turned into a veloute sauce (lightly browned roux, heavy cream to finish). That's one of the reasons why I love having that compound butter (was originally a dry rub); those flavors end up concentrated in the gravy. Awesome.

BQRC

Thanks so much for posting these! Although, I'm sure we'd all prefer an open invitation! How else will I know if ours tastes like it should? :)

Dave and Brooke Coleman

Congratuations on your WIN!!!

Victoria

Fantastic recipes! For sure, something to be put on the menu for next year.

And although it may be late for this year... thoughts on what to do with the "innards" of a bird? I've been trying to figure out what my dad used to do with them all, and he used them all, I know he made a stock with them and used them in the stuffing. I don't host T-day so I don't make the bird, but I'm attempting to make my dad's stuffing for "extra" this weekend. I made some stock from the necks and the gizzards, but it'd be nice to hear a chef prospective on what to do if I had "all" the insides!

And congrats on the IC win!

Anna

Thanks for the recipes! I plan to make the root mash for my brother's dinner. I had the beet salad at lola the other night and it was out of this world!! I'm going to attempt to make that as well.

Wishing you a fantastic TG!

liz

Try adding some rosemary to your brussels sprouts. It's wonderful!

Thanks for the recipes.

Sandy

Michael,

Awesome recipes, thanks. Am especially interested to try some of the moist braising/roasting techniques. I was planning to simply stuff with orange, lemon and onion raw, but this has my mouth watering.

An aside: I am heartened to see someone who chooses not to drown everything in sage. :)

Thanks again and Happy Thanksgiving to you and yours!

thomas

oh you are the man!

thx, chef!

happy thanksgiving - hope you and your family have a great one.

HoosierMama

Thanks for taking the time to pass along these recipes, Chef. Never thought I'd salivate over the prospect of eating brussells sprouts, but your recipe may make a believer out of me.
Cheers!

Jeanne

Thanks for the recipes Chef Symon! They all look delicious.

Congrats on your first win! It was great watching you.

Sara

I want those brussell sprouts RIGHT NOW.

Kate Kelly

Anne Kelly is making her first Thanksgiving in Capitola Beach, CA and I will send her your recipe. She was so excited to watch each episode of Iron Chefs and rooted for you all the way. Thanks for all you did to inspire her. Kate Kelly

Lisa

Sláinte Chef!

It is Michael Symon Day in Cleveland!

Happy Thanksgiving to you and your family. Have a wonderful and safe holiday season.

AdamD

Mmmmmmmmm....chorizo stuffing.

Thanks for the recipes and have a happy Thanksgiving.

Ilea

Thanks so much for the recipes and congrats on your first win...of many, I'm sure! Brussels sprouts, earthy mustard and bacon...how can you go wrong?

Best wishes for the holidays too!

ModernMaven

michael:

I just moved here a little over a year ago from the pacific nw and havent made chorizo stuffing or anything with chorizo since we moved. The chorizo here is a weird consistency I am not familiar with. It ain't right. Where in town can I get some good chorizo??? Spanks!

Mod Maven

Shelley

I'm here to report that I made a small batch of "Brussels Sprouts According to Symon" last night and they are WONDERFUL. I am heading back to the market shortly to stock up on enough for a party of 12 tomorrow... thanks, Chef! :)

ohiohoney

I will try the sprouts recipe, thanks!

Today was a most interesting day...i heard you on NPR and later in the day on Maxwell!

Good Job...keep it up, Michael!

Did you try on your new shirt???

:-)

Yours in Honeybees!
Lucy

Michael

Thanks for the recipes. I bought some brussel sprouts this week in hopes of cooking them as I've seen yours. Great to see the cooking class schedule up for 2008. My wife wants to give me a real early Christmas present & is letting me pick a class. I think I'll go w/comfort food.

Again, congrats on the IC title. Now, about those sleeves.

Shelley

Well, I ruined the brussels sprouts yesterday. They were PERFECT until I transferred them to a warm serving dish, wrapped that in foil, and carried them to grannie's house. By the time we put all the food out on the buffet, my beautiful bright green, carmelized sprouts had turned into an unappetizing shade of gray. Still TASTED good, but the dish looked just awful! Most guests avoided it, I'm afraid. :(

But that *doesn't* mean I'll stop using this recipe. Served right after cooking, it's absolutely delicious to the eyes and taste buds. Thanks again, Chef Symon!

ModernMaven

Shelley, maybe you can do to the sprouts like you do with green beans. after cooking them separately for a while, shock them in ice water. That keeps the green beans green even after cooking and reheating.

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