Oh glorious day! Oh wonderful year! Oh lucky me! I finally, finally, finally get to host Thanksgiving. I banish thee jarred gravy (tell me about your single favorite dish)

I think rworange has a good point about thanksgiving being about the classics. Fortunately for me, I have family and friends who love my interpretations of the classics and the extra goodies we throw in for fun. I say go nuts!

I can't narrow down my favorite dish. Last year, I hosted a party with these dishes and it was talked about for months afterwards. I never felt more appreciated as a cook.

My thanksgiving spread would not be complete wihout my deep-fried, wine/herb citrus brined turkey.

Last year, I made a delicious roast of heirloom tomatoes with cippolini onions and stonehouse blood orange olive oil, maldon sea saltm fresh thyme and pepper. It vanished.

I also decided to make Lee Ann Wong's turducken roulade. This was so delicious, but I was very nervous about the chicken mouse. Let me tell you, it rocked! http://www.hulu.com/watch/3861/top-chef-turducken

Last year, I ran out of time before going to Panera Bread for stuffing bread. All they had left was a classic white loaf as well as a sun dried tomato loaf. Well, I bought both loaves. I took a dare with the sun dried tomato loaf in the stuffing. I threw in a pound of mild jalapeno/bacon duck sausage, sage, onions, carrots, celery and butter. I cut the different breads in slightly uneven dice for a rustic quality. It was extremely well recieved and I look foward to making it again this year. The stuffing had a subdued, yet bright flavor that was a nice complement to the richness of all the other offerings. It paired very well with the tomatoes. One of these days, I will start writing down recipes.

This year, I will make savory onion marmalade in addition to delicious home made gravy. Home made gravy is a tough feat when you deep fry a turkey. For my gravy, I used trader joes organic chicken broth reduced by about one half along with roasted chcken bones, turkey giblets and scraps from the turducken roulade to make a savory stock which was thickened with a little cornstarch, fresh herbs, minced onions and garlic. It was very good.

Anyone who prefers canned gravy at my party can lay an egg. =) Jellied cranberry sauce cut along the tin lines is always welcome! I tried making a fancy cranberry sauce a few years back and it solidified on the table. It wasn't pretty.

Green bean casserole is about the only thing I make where tradition rings true every year.

My piece de resistance is my own potato dish. I make a truffled potato risotto with shitake mushrooms and loads of cream and parmesan reggiano that my friends go ape over. Its basically a gratin, but the potatos are cut in a ultra small dice and cooked "al dente." I remove the potatoes when they are still somewhat raw and make a sofrito of minced onions, garlic, rosemary, fresh thyme, salt and pepper. Then I add the cream and parmesan cheese (by the cupful!) until combined and throw the potatoes back in for a few minutes. The potatos soak in the cream and cheese mixture and it gets nice and thick (reverse order of the true risotto technique). I pour them into a large casserole dish and top it with a layer of sauted shitake and crimini mushrooms right down the center of the dish lengthwise (truffle oil is added if its around). I love the reaction to this dish. Its probably 1000 calories a cup, but it tastes so good. I do have the recipe typed out for this one! =)

I am glad that I am not the only one who is looking forward to thanksgiving as much as you! I keep it classic, but the foodie in me always twists things up a bit.

Its never too early for feeling greatful of your friends and family!

zendrive in Home Cooking

Most Overrated Dishes

I think that Tuna Tartare has had its run as a tasty dish. I still love it, but I have had enough of it now where I think it may have risen to "overrated" status.

The same thing can be said for most "seared tuna" dishes. They are pedestrian at this point.

I find beef tartare on the menu at a lot of high end restaurants, but I wish it would trancend high end and find its way into some of the innovative sports bars that dot the Las Vegas Valley. (I am aware of the liability involved, but there should be enough good beef to go around.)

I dont think it gets any more sophisticated, yet primal, than steak tartare. =)

zendrive in General Chowhounding Topics

Mandalay Bay recommendations?

I have eaten at Aureole inside the Mandalay Bay and found the food was wonderful, but the seating is a bit cramped. They use video cameras to see when you are close to being finished with a course, which I also found a bit disturbing. If you can get past that, I would recommend it.

Fleur De Lys is also a sublime dining experience.

I will not eat again at Prime at the Bellagio. The service and atmosphere was amazing but the food was overpriced. We ordered true Japanese Kobe and were left underwhelmed.

For casual fare, the Burger Bar inside the shops at Mandalay Bay is a unique experience. Dont forget RM seafood. They also have a more casual bar attached to their high end restaurant. I sometimes go there by myself to scarf down a couple dozen oysters. The oysters there are extremely expensive, but well sourced (unless you live in a costal area and are used to awesome shellfish).

If anyone wishes to eat a Buffet, the Manadlay Bay buffet is still one of the best weekend brunches on the strip. Ask to be seated next to a window overlooking the pool area. Great atmosphere, stone and dungeness crab, fresh berries and myriad food selections will please even picky eaters. (Disclaimer: I hope they havent changed their formula due to the economy as I have not eaten brunch there in close to a year)

Enjoy your stay!

zendrive in Southwest

CUT at The Beverly Wilshire Review - I don't even eat beef, but I was quite impressed!

Awesome review. I am looking forward to visiting his LV location for the sole purpose of enjoying bone marrow. I am sure I can construct the rest of my dish around that.

I tried true Japanese Kobe at Prime at the Bellagio and was left overwhelmed. I might try it again at Cut just to make up my mind if it doesn't live up to the hype.

zendrive in Los Angeles Area

Inauguration Party -- What to bring?

LOL

How about...

Liberal Latkes
Spend our way out Trout
Chili con commie
Roasted Peaches with pinko peppercorn sauce a la mode

zendrive in Home Cooking

Can I touch-up paint cast iron cook top grates?

I am not an expert on industrial paints and finishes, but my guess is that the finish on your grates was baked on at ludicrously high temperatures, I doubt you could touch them up in some way. Are they rusting? If they have a matte finish, you might be able to clean them thouroghly with an abrasive to knock down the shiny parts. If they are no longer black, then what color are they?

Your best bet would be to order new grates as its much cheaper than a new Viking range (doesnt every chowhound lust for one of those?)

zendrive in Cookware