I Made Every Thanksgiving Side Better

Bonito Mac and Cheese

1. Begin by placing bonito flakes, thyme, bay leaves, and crushed garlic in the center of a piece of cheesecloth. Bring the ends together and use butchers twine to tie the cheese cloth around the ingredients forming a little sealed bag; this is called a sachet. When tying, ensure that one end of the string is longer than the other to make it easier to remove from the pot later.
2. To a medium saucepan over medium heat, add the heavy cream and milk. Stir together and heat until steaming. Add the sachet to the hot milk mixture, tying the long end of the string to the pot handle, and steep for 10-15 minutes. 
3. While the milk mixture is heating and steeping, cook the pasta according to the box instructions. Drain and set aside. 
4. Set a rack in the middle of your oven and preheat your broiler. 
5. In a large saucepan, about 6 quarts (5.6L), begin melting the butter over medium heat. Once melted, whisk in the flour until it is evenly combined and a roux forms. Cook for 30 seconds, or until the flour is fully hydrated and cooks through.
6. While constantly whisking, slowly pour in the cream mixture. Continue whisking and heating the sauce until it thickens. 
7. Cut the heat and whisk in half of the cheese mixture, stirring until all of the cheese is melted and the sauce is smooth and creamy. 
8. Fold in the cooked pasta until it is completely coated in the cheese sauce. Season with salt to taste. 
9. Add half of the macaroni to a 9x13” (23x33cm) baking dish followed by half of the remaining cheese. Add the rest of the macaroni over top and finish with the remaining cheese mixture.
10. Bake the pasta under the broiler for 5-10 minutes or until the cheese is fully melted and deeply golden brown. Remove from the oven and let cool slightly before serving.

Jalapeño Upside Down Cornbread 

Cornbread: 

1. Preheat an oven to 350°F (175°C). 
2. In a large bowl whisk together the flour, cornmeal, baking powder, salt, and sugar until evenly combined.
3. Add the buttermilk, eggs, and melted butter and whisk until evenly combined. Cover and let the batter rest for 15-20 minutes.

‍Jalapeño Topping: 

1. Grease a 9” (23cm) cake pan with cooking spray and line the bottom with a parchment round. Spray the parchment with a bit more cooking spray and run your hand over the parchment to make sure it is adhered to the bottom of the pan. Set aside. 
2. Add the honey and corn syrup to a small saucepan over medium heat. Bring the mixture to a boil, stirring often. Once the mixture boils, remove from heat and stir in the cold butter until melted and emulsified in the sauce. 
3. Pour the sauce into the prepared pan and gently lay the jalapeño slices in an even layer over all of the sauce; the jalapeños should be placed edge to edge so as much of the pan is filled with jalapeño as possible. 

Cornbread (continued): 

1. Gently pour the rested batter into the pan and spread it evenly to the edges, making sure to cover all of the jalapeños but also don’t move them too much.  
2. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly before inverting the cornbread onto a baking sheet lined with a cooling rack. If the jalapeños moved around during baking, rearrange them now so they are evenly placed over the top of the cornbread. 
3. Let cool until at least warm before serving.

Sesame Bagel Garlic Butter Rolls

Dough: 

1. Warm the water to 95°F (35°C) and then add to a large bowl. Whisk in the yeast and sugar until dissolved. Add the salt, malt powder and vegetable oil and mix until evenly combined. 
2. Add the bread flour to the mixing bowl and mix by hand until all the flour is hydrated and it forms a shaggy dough. Knead the dough for about 5-8 minutes, or until smooth. 
3. Once smooth, place the dough back in the bowl, cover and let rise for 15-30 minutes. 
4. Grease a rimmed baking sheet with cooking spray. Line with parchment and grease the top of the parchment with more cooking spray. Evenly dust the top with the cornmeal and set aside.  
5. After the first rise, remove the dough to a clean work surface and divide it into 8 even pieces. Shape the dough into taut balls by cupping your palm over the dough and turning your hand and the dough in a circular motion while keeping constant contact with the work surface. Once it is a smooth, taut ball, place it on the prepared baking sheet and repeat with the rest of the dough pieces. Make sure to place the dough in 2 rows of four, leaving an even amount of space between each to allow room to rise. Cover with a greased piece of plastic wrap and proof in the fridge overnight. 

‍Assembly and Toppings: 

1. Preheat your oven to 450°F (230°C). Grease a 9” (23cm) cake pan with cooking spray, line the bottom with parchment paper and grease the top of the paper. Set aside. 
2. Add the water to a 6-8 quart (5.6-7.5L) pot and stir in the salt, lye and barley malt syrup.  Bring the mixture to a boil. 
3. Once boiling, gently lower in 2-3 dough balls at a time and boil for about 1 minute, flip the dough over in the water and boil for an additional 1 minute. Lift the dough from the water with a spyder or slotted spoon to let as much liquid as possible drain off and then place in the prepared cake pan. Repeat with the remaining dough balls, evenly spacing them out in the pan. 
4. Sprinkle the tops of the rolls with the sesame seeds and bake for 18-20 minutes or until puffed, golden brown on top and cooked through. 
5. While the rolls are baking, melt the butter in a small saucepan over medium heat. Once melted, remove from heat and stir in the garlic. Let steep for at least 30 seconds but ideally place some place warm and steep for the remaining amount of time the rolls need to bake. 
6. When the rolls are done baking, immediately brush the tops with the garlic butter. Season with flakey sea salt. Using an offset spatula or butter knife, remove the buns from the pan and place onto a wire rack lined baking tray. Let cool completely or serve while still warm.

Sweet Potato Casserole Panang Style

Panang-Inspired Curry Paste:

1. Bring a medium pot of water to a boil. Add the dried chilies and remove from heat. Let the chilies steep until rehydrated and soft, about 5 minutes. Drain completely. 
2. Add all the ingredients, including the rehydrated chilies, to a blender and blend on high speed, using the plunger to ensure all the ingredients are evenly blended into a smooth paste. Remove to a bowl and set aside. 

‍Fried Shallots: 

1. Have a sheet tray lined with paper towels near your stove top along with a spyder or slotted spoon. 
2. Add the oil and shallots to a Dutch oven and place over medium-high heat. Heat the oil, while constantly stirring the shallots with long chopsticks. After a few minutes the oil will begin to bubble and then increase to a vigorous boil. Continue to cook and stir the shallots until they turn golden brown and the bubbling in the oil subsides.
3. Immediately transfer the shallots to the prepared sheet tray. Season with salt to taste and then set aside to cool. 

Sweet Potato Casserole: 

1. Preheat an oven to 350°F (175°C). 
2. Heat a medium saucepan over medium heat with enough oil to coat the bottom of the pan. Once the oil is hot add the curry paste. Stir and flatten the paste against the bottom of the pan with a rubber spatula, cooking it for about 2-3 minutes or until the excess liquid cooks off and it deepens in color slightly.  
3. Add the chicken stock, palm sugar, coconut milk, lime leaves and hondashi and stir to combine. 
4. Stir in the sweet potatoes, coating them completely in the liquid, and bring the mixture to a boil. Cover the pot with a lid, reduce the heat to low and simmer the potatoes for 10-12 minutes or until they soften but aren’t cooked all the way through yet. 
5. Pour the sweet potatoes into a 9x13” (23x33cm) baking dish. Cover with foil and bake in the oven for 30 minutes or until the potatoes are tender and the sauce has thickened.
6. Remove from the often and let cool slightly before topping with the whipped coconut cream, fried shallots, thinly sliced chilies, and Thai basil leaves. Serve.

‍Green Bean Casserole

1. Preheat an oven to 350°F (175°C). 
2. Heat the oil in a medium saucepan over medium heat. Once the oil is hot add the mushrooms and a pinch of salt. Cook until the mushrooms soften and begin to brown. Remove to a bowl and set aside.  
3. To the same pot over medium heat add the butter and let it melt. Whisk in the shallots, garlic and flour. Cook, whisking constantly, until the flour is hydrated and the mixture is fragrant. 
4. While constantly whisking, pour in the heavy cream and milk. Bring the mixture to a simmer and continue to cook, whisking constantly, until thickened. Add the mushrooms back into the sauce and stir to combine. Season with the mushroom soup base seasoning if using, and salt and pepper to taste. Remove from heat and set aside. 
5. Bring a large pot of water to a boil over medium high heat. Season the water generously with salt. Cook the green beans in the boiling water for 30-45 seconds or until bright green in color and softened slightly. Drain the green beans and add to a 9x9” (23x23cm) baking dish. Pour the mushroom mixture over top and toss until the green beans are evenly coated in the sauce. Spread into an even layer and set aside. 
6. In a medium bowl combine the fried shallots and the lightly crushed potato chips. Sprinkle this mixture overtop of the green bean casserole and bake in the oven for 10-15 minutes or until the top is golden brown and the sauce is beginning to bubble around the edges. Keep an eye on your fried shallots and cover the dish with foil if they start getting to dark. 
7. Remove from the oven, let cool slightly before serving.

Five Spice Cranberry Sauce

1. Heat a medium saucepan over medium heat. Once the pan is hot, add the cognac, bring to a simmer and reduce by half. While the cognac is reducing, stir in the ground cardamom and five spice.
2. Once the cognac is reduced, stir in the cranberries, sugar, champagne, and orange juice. Use a spatula to stir and combine everything in the pan. Bring the mixture to a boil, reduce to a simmer and cook for 10-15 minutes or until the cranberries begin to burst and the sauce has a jammy consistency.
3. Transfer the mixture to a blender and blend on high speed until smooth. Pass the sauce through a fine mesh strainer into a bowl. Cover the sauce with plastic wrap directly on the surface to prevent it from forming a skin and let cool to room temperature. Serve now or hold in the fridge until ready to serve. 

Chorizo Stuffing

Guajillo Paste: 

1. Begin by toasting the guajillo chiles in a small saucepan. Once the peppers become fragrant, cover with water and bring to a boil over medium high heat. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes or until very soft.
2. Add the black garlic to the mixture and use an immersion blender to blend the peppers and black garlic into a smooth puree. Reduce the sauce by half over medium heat.  Reserve sauce for later use.

Stuffing: 

1. Preheat an oven to 350°F (175°C). Grease a 9x13” (23x33cm) baking dish. 
2. In a medium saucepan or saute pan over medium heat add the butter and let it melt. Once melted, stir in the onion and celery. Season with salt and pepper and cook until the onions and celery soften. Remove from heat and set aside. 
3. In a large saute pan over medium-high heat add the chorizo. Sear the chorizo, breaking it up into smaller pieces with a metal turner or wooden spoon, until it is browned, about 4-6 minutes. Stir in the sage and thyme to combine and then immediately deglaze the pan with 1.25 cups (300ml) stock. Stir and scrape the bottom of the pan to release the fond and stir to combine. Remove from heat and set aside. 
4. Add the remaining 1.25 cups (300ml) stock to a medium bowl. Add the eggs and whisk until homogenous. Set aside. 
5. Add the dried bread to a large bowl along with the onion and celery mixture, making sure to scrape all the butter into the bowl as well. Toss to combine. Next fold in the chorizo mixture, including all of the liquid. If the mixture is still hot at this point let it cool slightly and then fold in the stock and egg mixture followed by the parsley and flakey sea salt and pepper to taste. Add everything to a 9x13” (23x33cm) baking dish, spreading it into an even layer. 
6. Spoon some of the guajillo chile and black garlic sauce over the top and bake in the oven for 35-45 minutes or until the top is browned and crispy and the inside is just cooked through and set. The guajillo paste will look like it is burnt, but don’t worry it is not. 
7. Let the stuffing cool slightly before garnishing with the crema, hot sauce and chopped parsley.

Confit Garlic Whipped Mashed Potatoes

Garlic Confit: 

1. Combine the garlic and duck fat in a small saucepan and place over low heat. Bring the mixture to a bare simmer and maintain that simmer for about 2 hours or until the garlic is extremely soft, but still holding together, and a shade darker in color. 
2. Strain the garlic from the duck fat and mash the garlic in a mortar and pestle into a very smooth paste. Save the garlic infused duck fat or oil in the fridge for another use. 

Mashed Potatoes: 

1. Bring a large pot of water to a boil and season generously with salt. Once boiling, add the potatoes and cook for 20-25 minutes, or until the potatoes are fork tender. Drain. 
2. While the potatoes cook, in a medium saucepan over medium heat, combine the milk, heavy cream, and unsalted butter. Heat the mixture until it begins to steam and the butter melts. Keep warm until ready to use.

3. Pass the cooked potatoes through a ricer into a large mixing bowl. Add the mashed garlic to the potatoes along with the milk and cream mixture. Fold everything together until evenly combined. Season to taste with salt and pepper.
4. Serve in a large bowl garnished with butter, flakey sea salt and fresh cracked black pepper.