Today, we continue a beloved tradition since 2016: the 'Whatcha Got Cookin'? Pre-Thanksgiving Special here on Midday.
Our mission is simple: If you’ve got questions, we’ve got two wonderful chefs at the ready, joining Tom Hall in Studio A to share recipes and tips to help make your Thanksgiving dinner a delicious and memorable affair:
Chef Damian Mosley is the award-winning creative force behind Blacksauce Kitchen, which you can find at the Waverly Farmer’s Market and at their storefront on 29th Street in Remington…
John Shields is a chef and the proprietor of Gertrude's Chesapeake Kitchen at the Baltimore Museum of Art, and the host of Chesapeake Bites on YouTube. His latest book is The New Chesapeake Kitchen…
And, as we do every year on this day before the Big Day, we’ll check in with Tom Hall's mom, Ms. Rosemary, who shares the Brussel Sprouts and Butternut Squash recipe she's contributing to her Thanksgiving dinner this year. Check out her recipe below....
And, we definitely want to check in with you. What do you love about Thanksgiving?
We’d love to hear about it.
What are your family food traditions?
Who’s coming to your place, or whose place are you going to?
Let’s talk, and let’s share with each other the things we love about Thanksgiving — culinary or otherwise!
Give us a call at 410.662.8780 or drop us an email at [email protected].
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Rosemary Hall’s Brussel Sprouts & Butternut Squash Dish
Ingredients:
1 pound of Brussell sprouts
1 butternut squash
2 cups dried cranberries
1 cup pecans
½ cup Feta cheese
Cut the butternut squash into 1-inch cubes. Place in a roasting pan, on parchment paper. Toss with maple syrup, season with salt and pepper to taste.
Place the Brussell sprouts in a roasting pan, on parchment paper. Toss with 1 tablespoon of olive oil.
Roast the butternut squash and the Brussell sprouts in the oven at 400 degrees for about 20 minutes.
Combine the butternut squash, the Brussell sprouts, the cranberries, pecans, and feta cheese and toss with a little more maple syrup, to taste.
And here are a few of John and Damian's favorite Thanksgiving recipes:
From Chef John Shields:
Baltimore-style Sauerkraut & Apples
(Serves 8)
Ingredients:
6 tablespoons (¾ stick) butter
4 slices of bacon, cut into ½-inch pieces (optional)
1 small onion, thinly sliced
3 tart apples, such as Stayman or Pippin, peeled, cored, and thinly sliced
2 pounds sauerkraut, drained and lightly rinsed
1 bottle (12 ounces) flat beer - or apple cider
Salt and freshly ground black pepper, to taste
½ teaspoon caraway seeds (optional)
Melt the butter in a heavy pot and render the bacon, if using, for a few minutes. Add the onion and apples and sauté for 3 to 4 minutes. Put the sauerkraut in the pot. Pour in the beer or apple cider, and then add salt, pepper, and caraway. Toss together, then bring to a boil. Cover tightly, reduce the heat, and simmer for 45 minutes. Or bake in an oven preheated to 350°F. for 1 hour. Remove from the oven, stir, and serve hot.
Apple & Chicken Sausage Stuffing
(Serves 8)
Ingredients:
2 T olive oil or butter
6 oz chicken sausage
1 onion, finely diced
3 garlic cloves, crushed
2 Granny Smith apples, peeled and diced
1 T chopped fresh thyme
1 T chopped fresh marjoram
2 T cognac
¼ cup chicken stock
1 cup crushed matzo or panko breadcrumbs
Heat the olive oil or butter in a large sauté pan over medium heat. Cook the sausage for 5 minutes, then remove from the pan with a slotted spoon, but do not discard the oil. Add
the onion to the pan and cook until soft and translucent, about 3 minutes. Add the garlic, apple, herbs, and cognac. Sauté for 3 minutes. Add the chicken stock, and reduce to half, about 3 to 5 minutes.
Add the matzo or breadcrumbs to the mixture. Crumble the sausage, stir it in, and cook for 10 minutes. Allow to cool long enough to handle.
Yolanda’s Sweet Potato Pie
(Serves 8)
Ingredients:
Pastry dough for 9-inch pie
2 cups mashed cooked sweet potatoes
½ cup white sugar
½ cup firmly packed brown sugar
2 eggs, beaten
2 teaspoons lemon extract
1 teaspoon ground cinnamon
1 cup milk or light cream
2 tablespoons butter, melted and cooled
½ teaspoon ground ginger
½ teaspoon ground mace
Preheat the oven to 425 degrees F. Line a 9-inch pie plate with dough. In a large bowl mix the sweet potatoes well with the sugars. Beat in remaining ingredients. Pour into the pie shell and bake for 10 minutes. Reduce heat to 350 degrees and bake 30 – 35 minutes, or
until the custard is set.
Mrs. Harrison’s Oyster Fritters
A little background:
The late Alice Harrison was an institution on Tilghman Island. The matriarch of the ever-popular Harrison’s Chesapeake House Restaurant on the island, “Miss Alice,” as she was referred to by her friends and customers, came from humble beginnings. She worked at waterfront canneries and crab-picking houses and went on, with her husband Levin, to build a charter fishing business, resort hotel, and the renowned restaurant. She worked in the restaurant kitchen making batches of her legendary crab imperial right up to the time of her passing at the age of ninety-two. Some years ago, Mrs. Harrison provided me with this recipe for her light oyster fritters, which she served with chicken salad.
(Serves 6 to 8)
Ingredients:
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 eggs, beaten
1 cup milk
1 quart shucked oysters with liquor
Vegetable oil, for frying
Mix together the flour, baking powder, salt, and pepper in a large bowl. In a small bowl, mix together the eggs and milk. Beat the egg mixture into the dry ingredients until a smooth batter is formed. Stir in the oysters.
Pour oil into a skillet to a depth of 1 inch and heat until very hot, about 375°F.
For each fritter, scoop out 3 to 4 oysters with batter. Fry until golden brown on both sides, about 5 minutes. Remove with a slotted utensil to paper towels to drain. Serve with tartar sauce!
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From Chef Damian Mosely, this large-scale recipe for a truly grand family gathering:
Blacksauce Kitchen's Mac & Cheese:
(Yield: 1 super-full bus tub, or ~30-40 people)
Ingredients:
8 lbs cooked macaroni elbows
200g fat (canola & butter)
250g flour
Combine these in a pot over a low flame to make a blonde roux; keep whisking for a few minutes and then add:
6 quarts half n half
1 TBS paprika
1 TBS dried thyme
1 TBS dried sage
1 TBS granulated garlic
1 TBS sassafras (file powder)
1 TBS ground pepper
3 TBS kosher salt
Whisk these into your roux; cook on a low flame until thickened, whisking periodically.
2 lbs. shredded parmesan
8 lbs. shredded cheddar/gruyere/smoked cheddar/jack
Fold pasta, cream sauce, and shredded cheese together in a HUGE bowl or bus tub; pan up, top with more shredded cheese.
Bake uncovered for 40 minutes at 350F.
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We wish you all a Happy Thanksgiving!
