U.S. — For those of you considering the unthinkable this Thanksgiving by swapping traditional turkey with something different, celebrity private Chef Benjamin Leggitte has some recipes to help navigate that culinary battlefield.
Think savory, and sweet... dishes with a touch of Cajun spice, sweet cream and shiny glaze on ham to rival pecan pie for dessert. Delicious!
"We liked to elevate Thanksgiving this year, swap things out and make something beautiful," shared Leggitte, who previously cooked at Gordon Ramsay’s Hell’s Kitchen in Las Vegas. "We've got to do something different!"
Most Americans look forward to the spread on the Thanksgiving Day table all year long. Envisioning mashed potatoes swimming in butter, creamy green bean casserole, tart cranberry sauce, pies a plenty, and of course the star -- turkey.
But more and more have opted to forgo those traditional foods, or their heritage leans toward other lesser known options. Either way, scrapping turkey from the feast shouldn't rip families apart. Leave that to conversations about politics and religion (we recommend abstaining from such talk during dinner). Think peace. And love. In keeping with that theme, here are four of Leggitte's recipes sure to make every one kiss and makeup by the time dessert is served.
Jerk Lamb Chops
Ingredients: rack of lamb blackened seasoning black pepper Old Bay Cajun seasoning
Directions: Marinate and season lamb chops with seasonings. Pan sear lamb chops on medium high heat on both sides for 2 minutes Roast in the oven on 350 degrees for 18-20 mins. Let lamb chops rest for 5 mins. Coat in jerk sauce.
Maple Pineapple Glaze Ham
Take maple syrup and puree pineapples in a blender to make glaze. Coat your ham with glaze. Wrap in aluminum foil and place in oven for 45-50 mins
Cajun Sweet Corn
Ingredients: sweet corn Cajun seasoning salt pepper heavy cream
Directions: Sauté corn on medium heat until cooked. Add 1 teaspoon of salt and pepper and cajun seasoning. Add 1 cup of heavy cream Bring to a slow boil until cream thickens in pan. Deep fried crawfish deviled eggs
Ingredients: Panko bread crumbs eggs crawfish tails black pepper Cajun seasoning mayonnaise heavy cream vegetable oil All purpose flour
Directions: Boil a pot of hot water. Add eggs to water and boil for 10 mins. Let eggs cool down in a ice water bath. Peel egg shells off and cut eggs in half. Remove yolk from eggs. Place yolk in a bowl add 2 tablespoons of mayonnaise and 1 teaspoon of salt and pepper and cajun seasoning and mix. Cook crawfish tails on medium heat until cooked and add 1 cup of heavy cream bring to a boil and let reduce. Take egg halves and coat in flour then coat in egg wash then coat in panko and deep fry egg halves in oil for 30 seconds until golden brown. Take egg yolk mix and scoop into your panko egg halves. Take crawfish mix and scoop on top of your egg yolk mix.
Directions: Peel sweet potatoes and bring a pot of hot water to a boil and boil potatoes until soft.
Sauce: 2 cups of brown sugar and 1 stick of butter and bring to a slow boil until a glaze is formed. Take sweet potatoes and add sauce glaze to a pot and wisk until blended Take egg roll wrappers and apply egg-wash to each corner of egg roll wrappers. Take 2 tablespoons of sweet potato mix and apply in the center of egg roll wrap and wrap egg-roll. Deep dry in oil on 350F degrees for 1 minute. Drizzle brown sugar glaze on top on egg-rolls and sprinkle with powder sugar.
Annie Gimbel
