I'm looking for...

[plath]

a Thanksgiving recipes, that's not a usual one to bring to my aunt's house. There will already be the usual recipes like green bean casserole, potatoes, corn, stuffing, etc. so I'm looking for an unusual sidedish or vegetable. Do you have any recipes to share?

[Bit]

Sorry Lisa, we do the usual fare around here also.

[katpo]

I'm not sure how wacky you want to go, but there was an article in the Dallas paper yesterday that had some interesting Thanksgiving recipes. Here are a few:

GLAZED PEARL ONIONS WITH MUSTARD AND BROWN SUGAR

Ingredients:

2 tablespoons unsalted butter
1 (16-ounce) package frozen small whole onions, thawed (see notes)
2 1/2 tablespoons light brown sugar
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley
Salt and freshly ground black pepper to taste

Directions:

Melt the butter in a large skillet over medium heat. Add the thawed onions and cook, stirring occasionally, until they begin to brown on all sides, 10 to 12 minutes. Sprinkle with brown sugar and gently stir in the mustard to make a smooth coating for the onions. Cook for 2 minutes more. Season with salt and pepper. Sprinkle with the parsley; serve hot or warm.

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YAM TOWERS WITH CHIPOTLE CHIVE CREAM

Ingredients:

2 large yams (about 1 1/2 pounds) -- choose evenly sized and shaped yams
2 teaspoons oil
2 tablespoons Chipotle Cream, recipe follows
2 teaspoons very finely sliced fresh chives for serving

Directions:

Preheat the oven to 400 degrees. Wash the yams and rub lightly with the oil. Place on a baking sheet and bake for 30 minutes.

Prick the skin of each yam and return to the oven for 30 more minutes, or until tender.

Remove and discard the narrow pointed ends of the yams. Slice the yams into the 2-inch thick pieces.

Lay the pieces flat on a plate and garnish each with Chipotle Cream and chives.

Serve immediately.

Serves 6 to 8.


CHIPOTLE CREAM

1/2 creme fraiche or sour cream
1 teaspoon chipotle garlic puree (see note)
Salt and white pepper, to taste

Combine all in a bowl and mix well. This may be prepared up to three days ahead and refrigerated.

Note: to make puree, process 6 peeled garlic cloves and one 7-ounce can chipotle chiles en adobo until totally pureed. Keeps for one month in the refrigerator.

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Smoked Baked Potatoes

Using a smoker or barbecue pit, cook the potatoes dry. (Do not oil the skins or wrap the potatoes in foil.) Smoke them completely off the fire, at 225 F indirect heat, for 3 to 31/2 hours, or until potatoes are tender. Serve with chile con queso.

Optional: For an even more intense smoked flavor, wrap the potatoes in kitchen plastic wrap and refrigerate them for a day before cooking. Remember, do not oil or wrap potato when cooking.

El Rancho Chile con Queso
(Serve with Smoked Baked Potatoes )

Ingredients:

1 tablespoon oil
½ cup finely chopped sweet white onion
½ cup finely chopped bell pepper or jalapeño (or combination)
1 teaspoon ground cumin
1 teaspoon granulated garlic
½ teaspoon salt
2 tablespoons cornstarch
1 cup water or chicken broth
8 ounces shredded cheese (Kraft American is best)
1 cup chopped tomatoes

Directions:

Using a thick, heavy pot, heat the oil and sauté the onion, pepper and dry ingredients for 2 to 3 minutes, until the onion is translucent. Add the water or broth, and heat 3 to 4 minutes, allowing the sauce to thicken. Then add the shredded cheese and tomatoes. Reduce heat to low and carefully simmer for 3 to 5 minutes, adjusting the thickness to suit your taste by adding water or more cheese. Serve hot. Makes 6 to 8 servings.

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Ancho Chiles Stuffed With Sweet Potato

Ingredients:

8 ancho chiles
½ cup (1 stick) butter
1 cup chopped onion
1 ½ cups raisins
¼ cup brown sugar
2 large sweet potatoes (peeled and boiled till tender, drained)
¼ cup Roasted Garlic Purée (see recipe)
1 teaspoon ground cinnamon
2 teaspoons dried thyme
1 cup pecans, toasted and chopped
Salt
Sour cream

Directions:

Place the ancho chiles in a bowl and add hot water to cover. Let stand 20 minutes, or until softened but not falling apart. Drain and set aside.

Preheat oven to 350 F.

In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 2 to 3 minutes, or until wilted. Add the raisins and brown sugar; stir to dissolve the sugar. Add the sweet potatoes and mash well. Add the garlic purée, cinnamon, thyme, pecans and salt to taste.

Slit each chile along one side. Carefully remove the seeds, leaving stem intact. (To reduce the heat level, carefully scrape out as much of the pale-colored membrane as you can.)

Spoon an equal amount of sweet potato mixture into each pepper. Place slit-side-up on a greased baking sheet. Bake for 6 to 8 minutes. Serve with sour cream. Makes 8 servings.

Hint: Even if people don't eat the ancho chiles, they make for an impressive presentation. If guests want to avoid chile heat, eat from the point of the chile in. "It's the shoulder end that's hot."

Roasted Garlic Purée
(To use with Ancho Chiles Stuffed With Sweet Potato )

Preheat oven to 350 F. Slice off the pointy end from 3 large heads of garlic, then cut each whole head in half crosswise, exposing the cloves. Brush the half heads with 1 tablespoon olive oil; arrange in a small baking dish. Add water to a depth of 1/2 inch and cover the dish with a lid or foil. Bake 35 to 40 minutes, or until the garlic runs like toothpaste when squeezed. Remove from oven. When cool enough to handle, squeeze the half heads and collect the garlic paste in a small bowl. Cover and store in the refrigerator for up to a week. Makes about 3/4 cup.

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