Birthday Greetings from Barbados

This week, three of my favorite ladies celebrate their birthdays. And I am lucky enough to spend the day with two of them on the beautiful island of Barbados. We arrived this morning and promptly raised a glass to Sarah and Meaghan. More on our Caribbean shenanigans to come . . .

Natacha turned another year older and wiser earlier this week, and we are, of course, sending some birthday love her way. Wish you were here!

Happy Birthday to my gorgeous girlies:
Sarah, Meaghan and Natacha!

Macaroni & Four Cheeses

It's amazing. That's all you need to know.

Ingredients

• 16 oz. penne pasta, uncooked
• 5 oz. sharp cheddar cheese, shredded
• 5 oz. mild cheddar cheese, shredded
• 5 oz. fontina cheese, shredded
• 5 oz. asiago cheese, shredded
• 4 tablespoons unsalted butter
• 7 tablespoons flour
• 3 cups whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground white pepper

Directions

1. Preheat oven to 350 degrees F.
2. Cook pasta 2 minutes less than package directions. Drain well.
3. While the pasta is cooking, begin to make a béchamel sauce by melting the butter in a medium saucepan over medium heat.
4. Whisk in the flour and cook for 2 minutes, whisking constantly.
5. Continue whisking and slowly add the milk.
6. Cook over medium heat until the sauce thickens, about 10 minutes, stirring frequently.
7. Remove from heat.
8. Add the salt, garlic powder, white pepper, and 4 oz. of each of the cheeses. Reserve 1 oz. of each of the cheeses for the topping. 
9. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes.
10. Carefully combine the pasta and the béchamel sauce in a medium bowl.
11. Transfer the mixture into a greased 9x13 baking dish.
12. Bake at 350 degrees F for 20 minutes.

   * This recipe is adapted from Beecher's "World's Best" Mac & Cheese.

Corn Soufflé

Don't be fooled by the underwhelming photo or the intimidating name. Corn soufflé is flavorful and easily assembled . . . there's no real soufflé aspect to it. This Mott family dish is moist and fluffy with just a touch of sweetness.

While this recipe may not be complex or sophisticated, it is a comforting southern classic.

Ingredients

• 1 (8.5 oz.) box of Jiffy corn muffin mix
• 1 (15 oz.) can whole kernel sweet corn
• 1 (15 oz.) can cream style corn
• 4 tablespoons unsalted butter, melted
• 1 cup sour cream
• 2 eggs, lightly beaten

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together all ingredients until combined.
3. Transfer the mixture into a greased 8x8 baking dish.
4. Bake at 350 degrees F until golden brown, about 45 minutes.

Pecan Praline Candied Yams

This is one of my Mom's Thanksgiving must-haves (and one of my favorites too). The pecan topping caramelizes to form an almost candy-like crust. It's a sweet and decadent side dish that's perfect for any holiday feast.

Ingredients

• 3 cups yams, precooked (if you use canned yams, be sure to drain the liquid)
• 1 cup sugar
• 2 eggs
• 4 tablespoons unsalted butter, cut into 1/4 inch cubes
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract

Topping

• 3 tablespoons unsalted butter, cut into 1/4 inch cubes
• 1 cup dark brown sugar
• 1 cup pecans, chopped
• 1/3 cup flour

Directions

1. Preheat oven to 350 degrees F.
2. Combine the butter, milk, vanilla, and cinnamon in a small bowl.
3. In a large bowl, mash together milk mixture with the yams, sugar, eggs, and salt.
4. Transfer the mixture into a greased 9x13 casserole dish.

Topping

1. Mix all ingredients together in a small bowl. Crumble the topping over the yams.
2. Bake at 350 degrees F for 35 minutes.

Deep-Fried Turkey

Want to know if you've stumbled upon a southern family's Thanksgiving dinner? There are a few good indicators. Do you detect even the hint of an accent or drawl as loved ones argue about their preferred SEC football team? Is there are large pitcher of sweet tea? And, most importantly, are they deep frying their turkey?

The Fry Masters: Jared, Seth and Tim

This method of preparation is a little tricky and dangerous, but is sure to result in an amazingly tender and juicy bird. Be sure that your turkey is completely thawed, but still refrigerated until just before cooking. Pat dry with paper towels to ensure that gorgeous golden brown and crispy exterior.

Ingredients

• 1 (13 lb.) whole natural turkey, neck and giblets removed
• 2 1/2-3 gallons peanut oil (approximately)**
• 8 tablespoons unsalted butter, melted
• 1/4 cup Pete's Good Stuff Seasoning Mix, plus 2-3 tablespoons
• special equipment: meat injector, outdoor propane burner, 28- to 30-quart pot, frying basket, and hook

** To determine the correct amount of oil, place your turkey in the pot that you intend to use for frying. Add cold water until the turkey is just covered, leaving 4 or 5 inches between the surface of the water and the top of the pot. Measure the water: this will be the amount of oil you use for frying.

Directions

1. In a small bowl, combine melted butter and 2-3 tablespoons of Pete's Good Stuff Seasoning Mix.
2. Load the mixture into a meat injector and poke into the thawed and dried turkey in several places to insert the marinade.
3. Using the remaining 1/4 cup of seasoning, apply a dry rub on the skin of the bird and all around the cavity. Refrigerate for at least one and up to 24 hours before cooking to allow the flavors to meld together.
4. Allow the bird to sit at room temperature for 30 minutes prior to cooking.
5. Pour the appropriate amount of peanut oil into a 28- to 30-quart pot and set over high heat on an outdoor propane burner with a sturdy structure.
6. Bring the temperature of the oil to 350 degrees F.
7. Place the turkey in the frying basket and, using the hook, slowly lower into the oil until completely covered.
8. Place a cover on the pot and cook the bird for about 45 minutes, or 3 1/2 minutes per pound. (Maintain an oil temperature of 350 degrees F while cooking).
9. Use the hook to secure the handle of the frying basket and gently remove the turkey from the oil. Allow it to rest for a minimum of 30 minutes prior to carving.

Crudités with Creamy Dill Dipping Sauce

Now that we've finally come out of our tryptophan-induced food comas, let's get into some of these tasty recipes. As family and friends arrive for the big meal, it is always a good idea to have a few things for people to snack on just in case you get behind on your cooking schedule (which is almost always the case in my kitchen). A crudité platter filled with fresh, crispy, sliced vegetables is a lovely addition - especially when accompanied by an addictively good dip.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon fresh dill weed
• 1/2 tablespoon shallots, minced
• 1 tablespoon fresh parsley, minced
• 1 teaspoon garlic powder
• 1/2 tablespoon beau monde (seasoning salt)

Directions

1. Mix all of the ingredients together in a medium bowl.
2. Cover and refrigerate overnight.
3. Serve with a variety of sliced vegetables.

Our Thanksgiving Menu

Today, I have so many things to be thankful for. My parents and sister are visiting this week for the holiday. And we have had a wonderful time traipsing around the District. Now, we are sitting down with the Motts for our first official Thanksgiving at the apartment. Merging families and family recipes: the perfect way to create our own new traditions.

I hope your day is filled with wonderful food, wine, family, friends, and everything else that makes today a holiday for you!

P.S. Recipes for many of these delectable dishes coming soon!

Hors d'Oeuvres:

Fig & Prosciutto Flatbread

Crudités with Creamy Dill Dipping Sauce

Cocktails:

Rosemary Lemon Fizz

Cranberry Mimosa

Dinner:

Deep-Fried Turkey

Meatball Stew & Rice Dressing

Roasted Brussels Sprouts with Crispy Bacon

Pecan Praline Candied Yams

Macaroni and Four Cheeses

Homemade Dinner Rolls

Corn Soufflé

Desserts:

Sarah P's Piled High Apple Pie

Chocolate Ancho Chili Flourless Cake