Nov 24 2010

Thanksgiving Plans

November 24th, 2010 at 3:41 pm (AST) by Jake Richter

As Americans who live outside the U.S.A., the day of American Thanksgiving holiday (which is tomorrow) has special significance. It’s the day we gather with a few close friends who are half-American (one member of each couple is American, the other is Dutch) and their multi-cultural children, share food everyone has prepared and brought with them, and generally have a wonderful, relaxed day.

Of course, the day involves lots of eating, lots of shooting the breeze (an American euphemism for spouting off, er, random intellectual discussions), and utilizing each other as culinary guinea pigs. (Oh, I wasn’t supposed to say that out loud?)

My contribution to tomorrow’s feasting are the following items:

  • A turkey injected with and brined with a savory sour orange marinade, from a recipe provided by La Caja China – it’s the mojo criollo marinade, and then roast in my Weber grill.
  • Two turkey drumstrucks, dry-brined.
  • A cranberry cinnamon rum ice cream, with rum included because it will keep the cream soft in the freezer (since I use Splenda instead of sugar, and that produces a very solid cream otherwise), and, of course, because rum tastes good.
  • A cranberry compote ice cream for those who don’t like rum (with guar gum to keep it soft).
  • Orange juice caviar (small spheres of alginate filled with orange juice – just because I had leftover orange juice from the marinade described above).
  • Cranberry relish pearls (larger alginate spheres using a cranberry orange relish puree that Linda made yesterday) – should be a nice topping for turkey and other treats tomorrow
  • Cranberry powder – I first had this at Mark’s American Cuisine (great restaurant, by the way)Β in Houston a few weeks ago with a foie gras dish, and decided I needed my own tart dusting powder. Required my dehydrator, cranberries, and an awful lot of patience.
  • Garlic mashed cauliflower – made with lots of butter and cream and a touch of white pepper, and virtually no carbohydrates

Linda is making a peanut butter pie and a pumpkin pie, Krystyana is making a garlic parmesan mayonnaise vegetable casserole, our friends Caren & Frans are providing more veggies and Dutch apple cake, and our friend Dan is bringing a turkey smoked in his Big Green Egg.

All in all, it should be an interesting experiment meal tomorrow!

Photos to follow, I hope.


4 Responses to “Thanksgiving Plans”

  • Freddie Says:

    Have a wonderful dinner πŸ™‚

  • Perry P. Perkins Says:

    The turkey sounds wonderful. I did six today on my two La Caja Chinas, both brined and rubbed with LCC’s Adobo Criollo.

    “Dry brined” sounds interesting…is that the same as dry rubbed?

    -P

    • Jake Richter Says:

      It’s similar in concept, but the rub is primarily salt, and it’s a multi-day process where the salt at first extracts the moisture from the bird, but then the bird reabsorbs it. You also use very little salt – 1 tablespoon for every 5 pounds of turkey. I’m curious to see how it turns out…

      By the way, I was a bit bummed to not have found the recipe for the Mojo Criollo in your La Caja China book, Perry. I’m happy I found a copy on-line at the link I provided, as it was such a nice marinade/brine when I used back for my La Caja China experimentation.

      Jake

  • Pig Roast - La Caja China Says:

    Thanks for posting this blog! πŸ™‚
    We have a Mojo Criollo recipe here: http://www.lacajachina.com/cuban-mojo-criollo_a/168.htm and a Turkey instruction sheet to use for your La Caja China πŸ™‚

    http://www.lacajachina.com/roast-turkey_a/326.htm

    Thanks,
    La Caja China Pig Roast Boxes