Spice up your Thanksgiving sides! Red Light Chef Jackie Shen adds Asian flavor to our Turkey Day faves...
Cranberry Sauce with Pomegranate Paste
Ingredients:
1 bag of cranberries
1 cup of sugar
1 cup of pomegranate juice
1 tablespoon of pomegranate paste
Directions:
Put all ingredients into a pot and bring to a boil. Simmer until the cranberries pop and thicken.
Asian Bolognese with Green Beans
*Makes 4 Servings*
Ingredients:
1 lb. ground pork
2 tablespoons of Shaoxing wine or dry Sherry
3 tablespoons of Kikkoman Soy Sauce
½ teaspoon minced ginger
½ teaspoon minced garlic
3 6-inch trimmed stalks of scallions, white and green parts, minced, divided
½ teaspoon of sesame oil
1 cup of canned tomato puree (NOT paste)
1 tablespoon of Sriracha Sauce
Salt, to taste
1 lb. of green beans (blanched, drained, then put on platter)
Directions:
Mix the pork, wine, soy sauce, ginger, garlic, 2/3 of the scallion and sesame oil together in a large bowl. In a heavy-bottomed 4-quart saucepan over medium-high heat, sauté the ground pork mixture, stirring until fully cooked. Add the tomato puree, sriracha sauce, and cook over medium heat, stirring frequently, until sauce reduces slightly and thickens, about 30 minutes. Taste for salt and add between 1 to 2 tea spoons. Blanche 1 lb. of green beans in hot water, drained, and put beans on serving platter, then pour the Bolognese sauce over the beans.
Turkey/Chicken Gravy
Ingredients:
1 ½ cup of chicken stock – bring to boil
2 tablespoons of unsalted butter
2 tablespoons of flour
1 tablespoon of chili bean paste
Directions:
Melt butter, whisk in flour, then slowly whisk in the hot chicken stock. Cook for 2 minutes, then whisk in the chili bean paste.
Plum Sauce
*For Turkey Glaze*
Ingredients:
8 oz. of plum sauce
1 tablespoon of rice wine vinegar
1 tablespoon of dark soy
Directions:
Mix ingredients into a bowl. Brush the glaze onto the turkey when it’s almost ready. After the turkey has baked, brush the glaze on again for about 10 minutes.
Sweet Potato Crème Brulee with Cotton Candy
Ingredients:
4 roasted large sweet potatoes (cooled, peeled, then puree)
1 quart of heavy cream
1 teaspoon of salt
¾ cups of egg yolk (8 eggs separated)
Directions:
Boil heavy cream w/ salt. Mix cream w/ sweet potato puree. Put yolks in a big bowl - add tempered sweet potato mixture to the yolks. Strain the mixture. Divide the brulee mixture into 12 brulee dishes. Bake at 300 degrees in a waterbath for 30 minutes.
