Thanksgiving Salad Recipes Biography
source(google.com.pk)The United States of Thanksgiving
We’ve scoured the nation for recipes that evoke each of the 50 states (and D.C. and Puerto Rico). These are our picks for the feast. Dig in, then tell us yours.
Illustrations by Lisel Jane Ashlock
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Alabama
Lucy Buffett’s
Oyster Dressing
Lucy Buffett and her famous brother, Jimmy, grew up in Mobile, Ala., where seafood from the Gulf of Mexico is a key player in the culinary canon. Mr. Buffett went on to a giant career in music. His sister Lucy opened the freewheeling LuLu’s restaurant in Gulf Shores, Ala. When they were children, oyster stuffing was always on the Thanksgiving table. And it still is. “Usually, it’s all gone by the end of the day because the kids go back for thirds and fourths, just digging directly into the pan,” she said.
Ms. Buffett likes to use cornbread with a little sugar in it, often relying on a box mix. But any cornbread recipe will do. The best bread is an inexpensive white loaf from the grocery store that will break down into a smooth texture. The oysters don’t have to be from the Gulf of Mexico, but fat Gulf oysters are best for conjuring the brackish low tides and sunsets of the Buffett family youth. Kim Severson
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Lucy Buffett’s Oyster Dressing
Lucy Buffett’s Oyster Dressing
1 hour 15 minutes 8 to 10 servings
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What Makes Thanksgiving in Alabama?
On Facebook, readers said: “Cornbread dressing with giblet gravy.” “Deviled eggs.” “A nice red wine to toast the Crimson Tide.”
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Alaska
Russian Salmon Pie
The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche — all amendments of pirog, the more general Russian word for pie. Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait. Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table.
Kirsten Dixon, the chef and an owner of Winterlake Lodge, along the Iditarod Trail, and Tutka Bay Lodge, near Homer, likes to make salmon pie at Thanksgiving, when the Alaskan back country is already muffled in snow and guests arrive by ski plane, landing on a frozen lake. Ligaya Mishan
Russian Salmon Pie
Karsten Moran for The New York Times
Russian Salmon Pie
1 hour 20 minutes 8 servings
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Ingredients
3 tablespoons unsalted butter
1 red onion, diced
½ pound mushrooms, cleaned and sliced
½ head green cabbage, cored and shredded
1 tablespoon red wine vinegar
Salt and black pepper, to taste
1 tablespoon extra-virgin olive oil
1 1-pound skinless salmon fillet (preferably Alaskan)
2 sheets homemade or store-bought puff pastry
2 cups cooked short grain brown rice
2 eggs, one hard-boiled, the other beaten
½ cup shredded sharp Cheddar
½ cup fine bread crumbs
2 tablespoons minced fresh parsley
¼ cup heavy cream
Preparation
Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.
Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.
Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.
Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with parsley and drizzle cream over top.
Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.
Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake until pastry is puffed and golden brown, 35 to 40 minutes.
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What makes Thanksgiving in Alaska? Join the conversation.
Arizona
Cranberry Sauce
With Chiles
Heat is an integral aspect of Arizona cooking, so it’s no surprise that local chiles of all kinds accent the flavor of Thanksgiving. Cooks use them in everything from hatch turkey rubs to chipotle mashed potatoes to jalapeño jelly.
This cranberry sauce, adapted from the Phoenix-based chef Gina Buskirk, is spiced with chiltepin chiles, small, round, fiery hot chiles that are native to Arizona and northern Mexico. Though Ms. Buskirk is known locally for her Italian Gina’s Homemade products, this year she and her husband and business partner, Chris, have put together an Arizona Thanksgiving menu for their YouTube channel. Their turkey is hand-rubbed with local Hatch chiles, their bread stuffing incorporates chorizo and queso blanco, and a prickly-pear pie stands in for pumpkin. Martha Rose Shulman
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Cranberry Sauce With Chiles
Cranberry Sauce With Chiles
40 minutes 2 1/2 cups
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What Makes Thanksgiving in Arizona?
On Facebook, readers said: “Tamales.” “Green chiles.”
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Arkansas
Roast Heritage
Turkey and Gravy
Arkansas is the land of turkey and gravy. The state is one of the top turkey producers in the country, and its cooks are well versed in everything from red-eye gravy from a cast-iron pan to the chocolate gravy of the Ozarks, eaten with biscuits for breakfast.
P. Allen Smith is sort of like Martha Stewart’s Southern cousin. He has a cooking and lifestyle empire, but his true love is heritage poultry. He founded a conservancy to protect and improve the genetics of old breeds of birds, and raises several on his Moss Mountain farm near Little Rock.
Heritage birds can be tricky to roast; the flesh is firmer than a supermarket bird. He suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary. Roasted giblets and a chopped hard-boiled egg add texture and depth to his country-style gravy.
“That’s from my mother’s side of the family,” he said. “The eggs and giblets make it a little more rustic and a little more interesting. It’s the gravy that saves that dry turkey.” Kim Severson
Thanksgiving Salad Recipes Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Thanksgiving Salad Recipes Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Thanksgiving Salad Recipes Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Thanksgiving Salad Recipes Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Thanksgiving Salad Recipes Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Thanksgiving Salad Recipes Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Thanksgiving Salad Recipes Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Thanksgiving Salad Recipes Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Thanksgiving Salad Recipes Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Thanksgiving Salad Recipes Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
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