turkey
tips home
| sweet
potato bundles
|
new
potatoes |
hubbard
squash soup |
polenta
and andouille sausage "stuffing"
|
persimmon
and apple "pot pie"
Michael Smith & Debbie Gold
Co-Executive Chefs, The American Restaurant
Kansas City, MissouriSpinach Salad with Maple Bacon and Winter Squashs
Adapted from Michael Smith and Debbie Gold
Yield: 4 servings
1 1/2 pounds loose leaf spinach, stemmed and cleaned
1 white acorn squash (or other winter squash)
1 yellow acorn squash (or other winter squash)
1 red onion, thinly sliced
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
Cut squashes in half, with spoon, scoop out seeds. Slice squash in 1/2-inch slices. Heat large skillet
with olive oil. Sauté squash until lightly golden. Add onion, garlic, salt and pepper. Sauté 2 minutes.
Set aside. Keep warm.
Maple Bacon
8 slices bacon
1/4 cup honey
1/4 cup brown sugar
Line cookie sheet with parchment paper. Lay out bacon. Drizzle with honey and sprinkle on brown
sugar. In a 350°F oven, place cookie sheet and cook for 10-12 minutes until bacon is crisp. Set aside.
Pomegranate Vinaigrette
3/4 cup peanut oil
1/4 cup shallot, minced
2 1/2 Tablespoons crushed black peppercorns
2 teaspoons granulated sugar
1 Tablespoon pomegranate molasses (Available in gourmet markets)
1/4 cup red wine vinegar
Salt and freshly ground black pepper to taste
Place shallot and peppercorns in a stainless steel bowl. Add peanut oil and whisk in vinegar, sugar,
molasses, salt and pepper.
To serve, place squash on bottom of plate. Drizzle some vinaigrette on squash. Place spinach in
salad bowl. Break up bacon and toss with spinach. Ladle vinaigrette over lettuce and toss. Place
a small mound of spinach in center of plate and serve.
turkey tips home | sweet potato and bacon swiss chard bundles | new potatoes with black peppercorn butter |
hubbard squash soup | polenta and andouille sausage "stuffing" | warm persimmon and apple "pot pie"
more turkey tips:
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