Stephen Lyle ,
Executive Chef and Partner, Village, 62 West Ninth Street NY NY 10011
year, when I was the chef at the Odeon, I catered Thanksgiving for
the David Letterman Show. It was a lot of fun, but i t
involved cutting up something like 37 turkeys. The day we did this
I had a new cook who had just arrived from France. He was so unnerved
by the experience that he got back on the plane the next day. So,
I think there is something about Thanksgiving that only Americans
understand. There are many Americans who only cook on Thanksgiving:
They are deathly afraid of hurting themselves in the process. Thanksgiving
comes with a special set of anxieties.
My advice is, most importantly, to make way too much food. Anything
less is unpatriotic. It's ok if the turkey breast is a little dried
out. You will still have access to the foodie VIP lounge in heaven,
even if you don't turn the bird every thirty seconds. That's what
gravy was invented for. And, if all else fails, plan to let mom cook
Pan Roast of Oysters with Poblano Chiles on Toasted Cornbread
1/2 teaspoons baking powder
teaspoon freshly ground pepper
tablespoons butter, softened to room temperature
eggs lightly beaten
plump East Coast oysters, shucked and drained of liquid from oysters
cup poblano Chiles, roasted, finely seeded, peeled, and diced
tablespoons creme fraiche
tablespoons fresh lime juice
tablespoons chopped cilantro
of Tabasco sauce
cilantro leaves for garnish
and freshly ground pepper
Preheat the oven to 350 degrees F. Lightly grease an 8-inch square
pan.Combine the cornmeal, flour, sugar, baking powder, salt, and
pepper in a large mixing bowl. Add the butter and combine the ingredients
with your fingers until the mixture resembles a coarse meal. Form
a well in the center and add the honey, eggs, and milk. Blend the
mixture quickly with a fork. Pour it into the prepared pan and bake
for 30 minutes, or until a knife inserted in the center comes out
clean. Remove from the oven and let it cool.
For the Oysters and Serving Instructions:
Turn on the broiler. Cut the cornbread into 6 equal rectangles.
Split each one in half, lightly toast it under the broiler, and
place it in a soup plate.
Heat a sauté pan over medium-low heat and add the butter.
Heat until it becomes foamy. Then add the oysters and cook about
2 minutes turning them after 1 minute, until the edges begin to
curl. Remove the oysters with a slotted spoon and place them on
the cornbread. Set aside and keep warm.
Add the reserved oyster liquid and chiles to the sauté pan
and cook until the
sauce begins to thicken. Add the crème fraîche and
reduce the sauce until it
is thick. Remove from the heat. Stir in the lime juice, chopped
and Tabasco sauce. Adjust the seasoning to taste and pour the sauce
over the oysters. Garnish with whole cilantro leaves and serve immediately.
suggestion & tips:
Drink enough old Burgundy so as to prevent anything interfere with
your well-deserved sense of achievement and well being. Plan to let
Mom cook next year.