Thanksgiving just happened to coincide with my birthday this year. How happy was I to be able to cook on my birthday??? While most people might label themselves exempt from chores on their birthday, nothing pleases me more than to cook for my loved ones. I especially love dreaming up crazy, extravagant menus where most of the dishes never even have a glimmer of hope of coming to fruition. Oh, If only I had all the time in the world... and a sous chef or two wouldn't hurt either. :)
I was going for a traditional/non-traditional Thanksgiving meal, meaning familiar fall flavors reinvented. I found this Wolfgang Puck recipe for blinis with mashed taro. Interesting right? Mashed sweet potatoes, a Thanksgiving favorite, could easily stand in for the taro. Perfect. My first appetizer was a sweet potato blini with goat feta mousse and onion sprouts.
My second appetizer needed to be a bit heartier, so I went with broiled shrimp marinated with olive oil, thyme and paprika.
Sides included dijon mustard roasted Brussels sprouts (these were my favorite), buttermilk mashed potatoes (also a favorite) and mushroom gravy (vegetarians present).
Since I decided to forgo the Turkey, I roasted a whole Red Thai Snapper with tarragon, parsley and red onions and also made duck confit!
Sorry... No pictures of the duck confit, but I served it with this salad of mixed greens, feta and dried cranberries (another ode to Thanksgiving). I meant to also add orange supremes, but in the chaos that is my kitchen, it slipped my mind. Oops. That's where a sous chef would have come in handy.