Texas — Thanksgiving is so close you can almost taste it.
From traditional turkey and stuffing, tart cranberry sauce and enough potatoes dripping in gravy to get your carb quota for the year, the holiday feast is one foodies circle twice on their calendar. And although food is the focus for many, family remains at the center of the celebration. We want to help you honor your family, by serving an extra helping of TLC with those marshmallow sweet potatoes.
And we called in some culinary experts to help us!
Executive Chef Chris Vogeli of III Forks restaurant stopped by Merit TV to share his creamed corn recipe just in time for the holidays.It's one of twodelicious dishes that checks every box of a Thanksgiving dinner, in ways traditional and innovative. Enjoy!
Off-the-Cob Cream Corn from III Forks 🌽
Yield: 12 servings
Ingredients 12 ears fresh corn, cooked and cut off the cob 1 cup heavy cream 1 cup milk 2 tablespoons sugar 1 teaspoon Kosher salt ½ teaspoon white pepper ½ teaspoon black pepper ¼ teaspoon Accent ½ teaspoon granulated garlic ½ teaspoon thyme 4 oz. salted butter 2 tablespoons flour
Directions
1. In a stockpot, combine the first 10 ingredients. Slowly bring to a boil. Reduce to a simmer. Allow to simmer for 3 minutes. 2. In a separate saucepan, bring the butter to a boil. Stir in the flour. Add butter and flour mixture to the simmering corn. 3. Stirring occasionally, allow simmering for 3 more minutes. Keep warm until serving.
Bread & Butter Pickles 🥒
Ingredients 3 English cucumbers ½ sweet onion 2 jalapeño 1 cinnamon stick 6 clove 6 allspice 1 tbsp. fennel seed ½ tbsp. mustard seed ½ tbsp. turmeric 1.5 cups granulated sugar 1.5 cups apple cider vinegar 1.5 cups white vinegar 3 tbsp. cups Kosher salt
Directions
1. Slice cucumbers 3/8 inch thick. 2. Thinly slice onion. 3. Combine onion, cucumber, and salt in large bowl and mix well. 4. Refrigerator mixture for one hour. 5. Remove mixture from refrigerator, wash salt off and drain. 6. Place cucumber and onion mixture in a 64 oz. Mason jar. 7. Add remaining ingredients to saucepan, whisk and bring to boil and cook until sugar is dissolved. 8. Let cool for 30 minutes. 9. Pour pickling liquid over cucumbers in Mason jar. 10. Cover and place in refrigerator for 12-24 hours.
Annie Gimbel
