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SOUTHWESTERN THANKSGIVING | 1, 2,
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CHORIZO, ROASTED CORN, AND CURRANT DRESSING
1 loaf firm
white sandwich bread (about 1 pound)
2 tablespoons olive oil
2 ears corn
1/2 pound Spanish chorizo (spicy cured pork sausage;
about 3 links)
1 large onion
6 celery ribs
1/2 stick (1/4 cup) unsalted butter
1 1/2 cups coarsely crumbled salted tortilla chips
1/2 cup dried currants
3 tablespoons chopped fresh flat-leafed parsley leaves
1/2 teaspoon dried rubbed sage
2 1/2 cups water
Preheat
oven to 350°F.
Cut
bread into 1/2-inch pieces and spread evenly in a
shallow baking pan. Toast bread in middle of oven,
stirring occasionally, until golden, 10 to 15 minutes,
and transfer croutons to a large bowl. |
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Increase
temperature to 400°F.
In shallow baking
pan put 1 tablespoon oil and add corn, turning it to coat.
Season corn with salt and roast in middle of oven, turning
it once halfway through roasting, about 30 minutes. Cool corn
to room temperature. Cut corn kernels from cobs and transfer
to a bowl.
Cut chorizo into 1/2-inch
cubes. Coarsely chop onion and celery and in a large skillet
cook in butter over moderate heat, stirring occasionally,
until tender, about 10 minutes. Add vegetables and any butter
remaining in skillet to corn. In skillet cook chorizo in remaining
tablespoon oil over moderate heat, stirring occasionally,
until browned and with a slotted spoon transfer to paper towels
to drain.
Preheat
oven to 350°F.
To croutons add corn
mixture, chorizo, and all remaining ingredients except water,
tossing to combine well, and season with salt and pepper.
Drizzle water over dressing and toss to evenly distribute.
Transfer dressing to a 4-quart shallow casserole dish. Dressing
may be made up to this point 1 day ahead and chilled, covered.
Bake dressing, covered,
in middle of oven until heated through, about 30 minutes.
Uncover dressing and bake until top is crisp, about 15 minutes
more.
Makes about 12 cups,
serving 6 generously.
ANCHO SWEET-POTATO PUREE
5 pounds sweet
potatoes (about 6 large)
3 or 4 dried ancho chiles (about 1 1/2 ounces)
3/4 cup heavy cream
2 teaspoons salt
2 tablespoons unsalted butter, or to taste
Preheat oven
to 450°F and line a baking sheet with foil.
Prick sweet
potatoes in several places with a fork and bake on baking
sheet in middle of oven until tender, about 1 hour.
Cool potatoes until they can be handled.
Wearing
rubber globes, stem and seed chiles and tear into
1-inch pieces. In a small saucepan bring chiles and
cream to a boil. In a blender purée mixture until
smooth (use caution when blending hot liquids). |
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Scoop
flesh from potatoes into a food processor, discarding skins,
and purée with cream
mixture, salt, and 2 tablespoons butter. Purée may be
made up to this point 1 day ahead and cooled before being
chilled,
covered.
Transfer
purée to
a large saucepan and heat over moderate heat, stirring, until
hot, stirring in more salt and butter if desired.
Serves 6.
CREAMED CHAYOTE WITH CHIVES
4 chayotes (also
called mirlitons or christophenes; about 2 1/2 pounds)
2 tablespoons vegetable oil
1 cup heavy cream
3 tablespoons chopped fresh chives
Cut each chayote
lengthwise into 1/2-inch wedges and discard seed if
necessary. In a 12-inch heavy skillet heat oil over
moderate heat until hot but not smoking and cook chayotes,
stirring occasionally, until crisp-tender, about 5 minutes.
Add cream and simmer until chayotes are tender and cream
is slightly thickened, about 3 minutes. Add chives and
season with salt.
Serves 6.
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JICAMA, CARROT, AND RED CABBAGE SLAW WITH ANISE
AND LIME
1 tablespoon
anise seeds
A 2-pound piece jicama
1/2 pound carrots (about 2 large)
a 3/4-pound piece red cabbage
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup vegetable oil
2 tablespoons fresh lime juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
In a dry heavy
skillet toast anise seeds over moderate heat, shaking
skillet occasionally, until fragrant, about 1 minute.
Cool seeds and coarsely grind with a mortar and pestle
or a cleaned electric coffee/spice grinder.
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Peel jicama and carrots
and quarter jicama. Using a mandoline or other manual slicer,
cut jicama and carrots into very thin slices, about 1/16 inch.
Stack slices and cut into julienne strips. With a knife cut
cabbage into very thin shreds. Vegetables may be prepared
1 day ahead and chilled separately in sealable plastic bags.
Coarsely chop parsley.
In a large bowl stir together anise, oil, lime juice, mustard,
and salt. Add vegetables and parsley, tossing to coat, and
season with salt and pepper. Slaw may be made 2 hours ahead
and chilled, covered.
Serves 6.
Next: Sweet Ending: Dried-Apple Tart with
Crisp Crumble Topping >>
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