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Three Chefs and the

New Thanksgiving

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By Jason Frye • Photographs by James Stefiuk

ow, with the ghost of Halloween finally behind us, comes Thanksgiving, a uniquely American holiday that almost always delivers the expected: a plate loaded with 3,000 calories of roasted turkey, stuffing and mashed potatoes, all near-drowning in gravy; cranberry sauce (still in the shape of the can if you grew up like I did); and a heap of green beans for good measure. Don’t forget the family squabbles. Or the pie. And definitely not the nap. This year, break out of the mold and look at Thanksgiving, or almost any holiday for that matter, through a different set of eyes. A chef’s eyes. We spoke with three of Wilmington’s most talented chefs to get their take on nontraditional holiday sides. The results were, well, delicious. Dishes range from the ambitious but easy to execute extra bird from Tripp Engel to a Bavarian-inspired stuffing from Jess Cabo to a trio of home-cook-friendly recipes from Tyson Amick. Read on, get inspired, and let us know how your dishes turn out.

Roasted Holiday Capon with Chestnut-Foie Gras Stuffing 1 6 lb. capon 1 cup country bread cut into 1/2-inch cubes ½1/2 cup milk 1 egg, lightly beaten 6 oz. foie gras terrine 6 oz. chopped chicken liver ½1/2 lb. mixed mushrooms, diced 1 cup roasted chopped chestnuts 1 1/2 tablespoons minced garlic 2 tablespoons diced shallots 2 tablespoons chopped parsley 1/2 teaspoon thyme leaves 1 tablespoon duck fat or butter 1/2 teaspoon salt 1/4 teaspoon white pepper 2 cups chicken stock Preheat the oven to 400˚ Rinse the bird and dry it. Remove the wings with a sharp knife. Soak the bread in the milk. Squeeze the excess milk from the bread and place the moist bread cubes in a large bowl. Add eggs, foie gras, chicken liver, mushrooms, roasted chestnuts, garlic, shallots, parsley, thyme and duck fat. Season with salt and white pepper. Season the inside of the capon with salt and pepper and fill with the stuffing. Thread a trussing needle with kitchen string and sew the capon closed using a crisscross pattern. Tie the legs together. The Art & Soul of Wilmington

Season the bird on the outside with salt and pepper. Place the wings in a roasting pan and set the capon on the wings Roast for 90 minutes or until the juices run clear when the leg is pierced and the stuffing has reached at least 150˚. During cooking, baste the bird every 15–20 minutes to help crisp up the skin. Remove the bird to a platter and let it sit for at least 10 minutes, longer if possible. While the capon sits, remove excess grease from the roasting pan and deglaze it with the chicken stock, scraping up all of the fond (brown bits in the pan). Strain through a fine mesh sieve and use to sauce the bird.

November 2013 •

Salt

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November 2013 Salt  

The Art & Soul of Wilmington

November 2013 Salt  

The Art & Soul of Wilmington

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