RHLG Wishes You the Best Thanksgiving Ever!
Thanksgiving is a time to gather around loved ones, enjoy each others company, and to be grateful for all that we have been so abundantly blessed with and also to spare a thought for those not so lucky. It is a season of bountifulness and a reason to share the same. The true meaning of Thanksgiving is in actually doing that – Giving !!!
Today we are all spending the day with our family and friends!
Adriana has 3 spots to hit with her kiddos! And is preparing this perfect gumbo dish!
- ¼ cup canola oil
- 8 oz . Smoked sausage
- 2 pounds chicken skinless chicken thigh
- ½ cup flour
- ¼ cup unsalted butter
- 1 medium green bell pepper diced
- 1 medium onion diced
- 1 cup chopped celery (about 3 sticks)
- 2 teaspoons minced garlic
- 1 14 oz . can tomatoes (chopped)
- ½ pound crab legs
- 1 tablespoon Creole seasoning.
- ½ tablespoon smoked paprika
- 1 tablespoon chicken bouillon powder or 1 cube
- 1- tablespoon thyme fresh or dried
- 2 bay leaves
- 6 cups chicken stock (sub with water)
- 1 pound shrimp (peeled and deveined)
- ¼ cup chopped parsley
- 2 green onions chopped
- 1- tablespoon gumbo file
- 10 cups cooked rice
Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside
In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.
When you have achieved your desired color. Remove from stove and let it cool.
Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes .Add the shrimp, simmer for 5 more minutes.
Stir in file powder, green onions, and chopped parsley.
Adjust thickness soup and flavor with broth or water and salt.
Payton is headed to Los Angeles to spend the holiday with her family and watch her brother play in a basketball tournament for Washington State University! #gocougs
Here's what Payton is bringing to dinner... Cheese & Garlic Crack Bread:
Prep Time: 10 Min | Cook Time: 20 Min | Total Time: 30 Min
- 1 crusty loaf, preferably sourdough or Vienna
- ¾ cup shredded Mozzarella cheese (or other melting cheese)
- 100g /3.5oz / 7 tbsp unsalted butter, softened
- 2 large garlic cloves, minced
- ¾ tsp salt
- 1 tbsp fresh parsley, finely chopped
- Preheat the oven to 180C/350F.
- Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
- Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
- Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
- Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
- Serve immediately.
Claren is headed to her cousins house for the day! She planned ahead and started her cooking early yesterday with this Pan Seared Salmon with Lemon Butter Sauce!
- ⅓ cup freshly squeezed lemon juice
- ½ cup heavy cream (see notes)
- 4 tablespoons cold salted butter (cut into 16 cubes)
- 2 tablespoons chopped herbs (I like parsley and thyme)
- 5 (6 ounce) salmon filets
- 1 teaspoon salt + ½ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- olive oil
- 1 ½ – 2 lbs. broccolini (or fresh broccoli)
- SAUCE: Heat the lemon juice in a small saucepan over medium heat and let the lemon juice simmer and reduce until you have about 1 tablespoon remaining, this will take approximately 5-8 minutes. Increase the heat to medium-high and add in the cream and whisk. You want to let the cream reduce for a few minutes or until it’s thick enough to coat the back of a spoon. Turn the heat down to low, add in 2-3 small pieces of butter and whisk until it melts, do this slowly. DO NOT ADD ALL THE BUTTER AT ONCE. Continue to add in the butter until it’s all gone. Stir in the herbs along with freshly cracked pepper and let the sauce sit on the lowest heat setting (so it just stays warm) until ready to serve.
- BROCCOLINI: Preheat the oven to 425ºF. When hot, drizzle the broccolini with a quick swish of olive oil and a big pinch of salt and pepper. Spread the broccolini out on a large baking sheet and roast for 5-7 minutes for al dente, and longer if you like it completely done.
- SALMON: In a small bowl, combine the salt, pepper, garlic powder, and cayenne. Sprinkle this mixture on both sides of the salmon generously. Set aside. Heat a large nonstick skillet over medium high heat. Add in a quick swish of olive oil. Add 3 pieces of salmon to the skillet at let cook for 2-4 minutes on each side. It’s difficult for me to tell you exact cooking time as this depends on the thickness of the filet. Make sure you feel for firmness, the salmon should gently spring back when pressed with index finger. For best results, use a fish turner to flip the fish. You may need to flip the fish to the side and cook for a couple seconds if your filet is thick. Set aside, repeat with second batch of salmon.
- SERVE: Drizzle the warm lemon butter cream sauce on the salmon and on the broccolini too if you wish. Serve warm.
Sarah is going to my parents house. The Talcott side of the family is all in Denver so they have a big gathering for Thanksgiving! She will be baking this Peach Pie and bringing vanilla ice cream too!
For the Peach Filling:
- 3½ lbs peaches, pitted, peeled and sliced ¼" thick (~6½ to 7 cups sliced)
- 1 Tbsp lemon juice
- ½ cup sugar
- ½ cup flour, or 3 Tbsp cornstarch or potato starch
- ½ tsp vanilla extract
- ¼ tsp nutmeg
- ⅛ tsp salt
- 1 Flaky Cream Cheese Pie Crust (visit NatashasKitchen.com for the recipe)
For the Egg Wash & Topping:
- 1 egg beaten
- 1 Tbsp water
- Preheat the Oven to 425˚F.
Prepping the Pie Crusts (visit natashaskitchen.com for the pie crust recipe)
- Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use.
- Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
How to Make the Peach Pie Filling:
- Combine all of the dry ingredients in a small bowl: ½ cup sugar, ½ cup flour, ¼ tsp nutmeg and ⅛ tsp salt.
- Blanch peaches by putting them in boiling hot water for 1 min. this will make removing the skins way easier. Pit peaches and slice into ¼" thick slices.
- Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and ½ tsp vanilla and gently stir.
- Sprinkle with the dry ingredients and gently stir to combine. Now start working on the lattice topping (visit Natashaskitchen.com for the pie lattice tutorial). You can also make a regular topping and cut slits in the top for the steam to escape. Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
- In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
- Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375˚F and bake an additional 30-40 min (mine took 35 min) or until your filling is bubbling. Loosely Cover the pie with foil if it is starting to brown too quickly. Here's the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.
HAPPY THANKSGIVING TO YOU AND YOUR LOVED ONES!
To celebrate this amazing holiday we wanted to share with you a few of our absolute favorite holiday recipes! Read below to see exactly what were bringing to Thanksgiving dinner! If you decide to make one of these dishes send us a photo and hashtag #RHLuxeGroupThanksgiving