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Mexican Thanksgiving

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Brussels Sprouts With Chorizo  

Brussels Sprouts With Chorizo
2 pounds Brussels sprouts
2 tablespoons olive oil
8 ounces Spanish hard chorizo, diced into 1/4-inch pieces
2 white onions, finely diced
2 cloves garlic, minced
1 1/2 cups chicken stock
2 tablespoons butter
Salt and black pepper

Bring a large pot of salted water to a boil. Add Brussels sprouts, and cook for 10 minutes. Strain, and drop into a bowl filled with ice and water. After 5 minutes, strain again and set aside.

Heat the oil in a large sauté pan over medium heat. When the oil begins to smoke, add chorizo and sauté until it becomes crispy and renders some fat. Add the onion and garlic, and cook until the onion is translucent. Add the Brussels sprouts and cook for an additional 3 minutes.

Pour in the chicken stock, reduce the liquid to about 1/2 cup, add the butter, and simmer for 3 more minutes. Season with salt and pepper and serve in a large bowl.


Roasted Calabaza
1 teaspoon cumin seed
3 cloves
2 teaspoons coriander seed
1 small piece canela
3 1/2 pounds calabaza (West Indian pumpkin) or butternut squash, seeded and peeled
3 tablespoons olive oil
Salt and black pepper
1 teaspoon ground chile de árbol
Lime wedges for garnish

Preheat oven to 350 degrees, with the racks in the upper and lower thirds.

In a large cast-iron skillet, toast the cumin, clove, coriander, and canela until they begin to smell fragrant; set aside to cool. Place the spices in a coffee or spice grinder and purée until finely ground. Set aside.

Cut the calabaza in half lengthwise and then into 3/4-inch-wide by 3-inch-long pieces.

In a large bowl, whisk together the oil, spice mixture, 2 teaspoons salt, 1 teaspoon pepper, and the chile de árbol until well blended. Add the calabaza and toss until the oil-spice mixture coats the calabaza, then transfer to two large shallow heavy baking pans; the calabaza should be spread out in a single layer.

Roast the calabaza in the oven. After 20 minutes, switch the position of pans, turn the calabaza, and continue cooking for 35 to 45 minutes or until tender and starting to caramelize.


Savory Corn Bread
3 cups corn kernels, fresh, frozen, or canned
2 sticks unsalted butter
2 tablespoons sugar
3 large eggs
1 1/2 cups rice flour (use Goya’s, not rice flour from Chinatown)
1 tablespoon baking powder
8 ounces white Cheddar cheese, shredded
4 ounces poblano chiles, roasted, seeded, and diced
Cornstarch

Grind the corn by pulsing batches in the food processor until coarsely crushed but not puréed. Set aside.

Preheat the oven to 325 degrees. In a mixing bowl, cream the butter until light and fluffy. Add the sugar, 1 tablespoon at a time. Beat in the eggs one by one until incorporated.

Sift the dry ingredients, and add to the creamed mixture in 2 parts, beating on low speed until combined. Fold the ground corn into the batter, followed by the cheese and chiles.

Butter a 13-by-9-inch Pyrex baking dish, and lightly dust with cornstarch. Pour in the mixture and bake for 50 to 60 minutes or until crust is golden and a toothpick inserted in the center comes out clean.



Pumpkin Cheesecake  

Pumpkin Cheesecake
CRUST
1/2 cup pumpkin seeds, ground
1 cup graham-cracker crumbs
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
1/4 cup sugar
3 tablespoons butter

FILLING
1 1/2 pounds cream cheese
1 cup sugar
15 ounces canned pumpkin purée
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
3 whole eggs plus 1 yolk
1 cup condensed milk

TOPPING
1 pound sour cream
1/4 cup sugar

Preheat oven to 325 degrees. Combine pumpkin seeds, graham-cracker crumbs, spices, and sugar thoroughly in food processor and pulse; add the butter and pulse until combined. Line a 10-inch springform pan with the mixture, and bake for 12 to 15 minutes until set. Set aside to cool.

Reduce oven to 300 degrees. Beat cream cheese with sugar in a mixing bowl. Stir in pumpkin purée and spices. Add the eggs and yolk one at a time, beating well after each addition. Add condensed milk, and beat until thoroughly combined. Transfer to the prepared springform pan, and bake for 1 1/2 to 1 3/4 hours. Allow to cool for 30 minutes. Combine sour cream and sugar thoroughly for the topping, and spread evenly over the top of the cheesecake. Bake for 15 minutes, allow to cool, then refrigerate.

All recipes serve 8.


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