Author Archives: akkermanfamily

Shrimp Cocktail with Cilantro-Lime Cocktail Sauce

We wanted an appetizer for the long wait for the turkey. This recipe fit the bill. We thought the cocktail sauce was decidedly better than store-bought, and even better than most of the homemade variations we have prepared. The broth … Continue reading

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Black-Eyed Pea Salad with Hot Sauce Vinaigrette

Nothing says “Thanksgiving” less than a tossed salad, right? But not everything for the big Thursday dinner has to lean hard on the starch and sugar. We wanted something with a lighter flavor and heavier crunch to offset the turkey … Continue reading

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Sweet (and Hot) Brussels Sprouts with Bacon

A recent dinner at a local restaurant (Redstone Grill in Maple Grove) led one of us to lobby for a Brussels sprouts dish on the Thanksgiving menu. That recipe had a honey glaze, smoked bacon and a sriracha aioli. We … Continue reading

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Dry-Brined Turkey

This year we decided to try a dry brine approach to preparing the Thanksgiving turkey. We have had great success over several years with a wet brine recipe from Emeril Lagasse. That recipe is also on this blog. This dry … Continue reading

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Roasted Squash with Ginger and Five-Spice

It’s the season of squash of all shapes and sizes. We tried this dish recently as a way to change up the usual “cut the squash in half, scoop out the seeds, roast with butter and brown sugar.” This recipe … Continue reading

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Chard and Sausage with Crispy Spiced Chickpeas

This recipe calls for rainbow chard, likely for the variety of color, but there is a flavor component to this choice as well. Rainbow chard is not an actual varietal of chard, but a mix of  chard varietals including white-stemmed … Continue reading

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Kare Raisu (Japanese Curry with Rice)

The Japanese term for curry is kare, and this is a great curry recipe. This recipe empties out the spice cabinet and the vegetable drawer. We credit this recipe to Daniel Gritzer at seriouseats.com. The dashi called for is a … Continue reading

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