How do you like your Thanksgiving dinner? Do you go with the traditional roast turkey and all the fixings, do you buck tradition in little ways like deep frying your bird, or do ignore tradition entirely and head out for exotic cuisines from far off lands? While Thanksgiving is mostly about family and food, there are other traditions. Football, Macy’s Thanksgiving Day Parade, and many other events vie for our attention on that fourth Thursday of November.
BigOven Food Fight Adult vs. Kid’s Table (PRNewsFoto/BigOven)
This November, BigOven is starting a #FoodFight, asking cooks to sound off on the big Thanksgiving questions on our blog, Facebook and Twitter. BigOven will propose a Thanksgiving-oriented debate each day, and America’s cooks will weigh in. Results will be posted with related recipes, menus and tips from BigOven, a top-rated recipe and organization website and app with a database of 350,000+ recipes.
The #FoodFight encompasses both food and social debates:
TV allowed or no TV allowed?
Do you like to host or visit others?
Are sweet potatoes better with marshmallows, or does this classic belong locked in the 1950’s?
To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
In the same skillet, saute the asparagus.
Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
For each serving, slice up half an avocado & add as garnish.
Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.
Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chilies, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.