Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork. The addition of black pepper may sound odd, but it does provide a tasty accent to the chutney.
Since preparing a Thanksgiving feast on a barbecue isn’t traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal. The finished dessert has a cake-like topping and a chocolate syrup which can be served with whip cream on top. Place it on the grill while you are indulging with your turkey, and it will be ready to serve at the end of the meal.
Grilling zucchini brings out the natural sugars in the vegetable adding a nice flavor to the roasted tomatoes. Marinating the zucchini and Portobello mushroom before grilling adds another layer of flavor for this holiday side dish. This recipe, which is easily doubled, requires advance preparation. If necessary, Parmesan or Asiago cheese could be substituted for the Pecorino-Romano.
I make this every Thanksgiving that’s held at our house, and a few times in the kitchens of friends. It’s so simple that it really doesn’t need a recipe, but here’s one anyway.
After you’ve tasted garlic in your mashed potatoes, you’ll never go back to bland!