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hummingbird high's asian-style thanksgiving

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hummingbird high's asian-style thanksgiving hummingbird high's asian-style thanksgiving

hummingbird high's asian-style thanksgiving






Hey hey! Did everybody have a good Thanksgiving" I certainly did!!! I'm feeling about 10 pounds heavier than I was on Wednesday since I've pretty much been the remnants of our Thanksgiving meal these last few days.

Erlend flew in from New York and we had a quiet celebration with just the two of us. Since he's been incredibly busy with grad school and all, I took charge of the menu planning. Since neither of us are big fans of turkey, our tradition for the last few years has been to roast a duck instead. I kept that the same, and even used the same awesome roasted beer duck recipe from last year:

Which, by the way, if you haven't checked out Mandy's blog, drop everything and go now. It's awesome and if I had her skills in the kitchen, I'd probably be HUGE. True story.

Last year I decided on an Asian theme and accompanied the duck with butternut squash and water spinach stirfries from the Pok Pok cookbook, all of which was such a big success that I decided to stick with it. So... mostly Asian style veggies.

For vegetables, we had two options. The first was the mushroom salad from the Pok Pok cookbook:

One of the things I miss most about Portland was living a few blocks away from the original Pok Pok restaurant. Before things got too crazy and it became a hot destination with three hour waits, I used to go on an almost weekly basis. I'd almost always order the same thing ? the Vietnamese fish sauce wings, the Cha Ca La Vong catfish noodles, and the forest mushroom salad.

The forest mushroom salad is based on the traditional recipe for Vietnamese flank steak salad, but made vegetarian with the use of hearty mushrooms and soy sauce. It's wonderfully umami, but incredibly refreshing because of the generous amount of freshly squeezed citrus juice, shallots, and herbs like cilantro and mint.

Our second veggie side was a little heartier and used vegetables more traditionally associated with Thanksgiving ? roasted brussels sprouts!

But of course, seeing as this is Asian Thanksgiving, these weren't just any plain old brussels sprouts ? they're made using the famous Momofuku recipe, which also tosses them in a garlic and herb laced vinaigrette. If you're ever need to convince a brussels sprouts hater otherwise, I suggest trying this recipe. First, you roast sweet brussels sprouts until they're wonderfully crisp and hearty. Then you drench the entire thing in the most perfect vinaigrette that's the perfect combination of sweet, salty, and sour. It's awesome. I promise.

And finally, no Thanksgiving meal is complete without carbs. This year's carb, also from the Momofuku cookbook, was a Korean recipe for roasted rice cakes:

If you're scratching your head right now and wondering what a rice cake is, I'm willing to make a bet that you've actually had one before. If you've had Japanese mochi, you've basically had a Korean rice cake ? they're the same thing...


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Fuente de la noticia: hummingbirdhigh
Fecha de publicación: 28-11-2015 21:41
visto: 20

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