- Thanksgiving on the Beach -

What are you thankful for this year?

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- Pumpkin Tacos -
SLAW AND CHILES: 
2 cups very thinly sliced green cabbage
1/2 cup coarsely chopped cilantro
2 green onions, thinly sliced
3 large dried ancho chiles, stemmed, seeded, and thinly sliced crosswise
1 1/2 tablespoons olive oil
PUMPKIN SPREAD: 
2 tablespoons butter
1 tablespoon ground ancho chiles
1/4 teaspoon ground allspice
1 can (15 oz.) pumpkin purée
3 ounces cream cheese, cut in chunks
3/4 teaspoon kosher salt
1/4 cup orange juice
TORTILLAS AND ASSEMBLY: 
36 small (4 in.) corn tortillas
1/2 cup salted toasted pumpkin seeds (pepitas)
1 orange, cut into small wedges
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- Chile and Spice Grilled Turkey -
BRINE AND TURKEY: 
1 1/3 cups kosher salt
2/3 cup packed light brown sugar
6 large garlic cloves, crushed
4 cinnamon sticks (each 3 1/2 in.)
6 ancho chiles, rinsed
1 turkey (16 to 18 lbs.)
CHILE AND SPICE RUB:
2 tablespoons ground ancho chiles
2 tablespoons dried Mexican oregano
1/4 cup olive oil
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- Chorizo Apple Stuffing -
1 pound chorizo sausage, squeezed from casings
Olive oil (if needed)
2 large celery stalks with leaves, thinly sliced
1 large onion, chopped
5 large garlic cloves, minced
2 tablespoons dried Mexican oregano
1/2 teaspoon cayenne (optional)
2 Granny Smith apples, peeled and thinly sliced crosswise
2 cups reduced-sodium chicken broth
1/2 cup chopped flat-leaf parsley
1 1/2 pounds crusty bread such as pugliese, cut into 1-in. cubes
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- Cranberry, Apple, Orange Relish -
1 1/2 medium oranges, unpeeled
1/2 medium lemon, unpeeled
2 medium Granny Smith apples
1 pound (1 qt.) fresh or thawed frozen cranberries
1/2 to 3/4 cup sugar
1 cup toasted slivered almonds
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- Grilled Rosemary Sweet Potatoes -
7 large (6 1/2 lbs. total) deep orange-fleshed sweet potatoes, preferably straight-sided, scrubbed
About 1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh rosemary leaves
1 tablespoon kosher salt
1 tablespoon pepper
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- Roasted Chile Cornbread -
3/4 pound Anaheim chiles
2 cups flour
2 cups cornmeal, preferably stone-ground*
1/4 cup sugar
5 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
2 cups buttermilk
1/2 cup butter, melted
1 cup thawed frozen petite corn
1/2 cup thinly sliced green onions
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- Fall Salad with Nuts and Pomegranate -
2 1/4 cups unsweetened pomegranate juice
3 tablespoons red wine vinegar
3 tablespoons roasted walnut oil, other nut oil, or extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspoon minced fresh thyme leaves
1/2 teaspoon pepper
16 ounces salad mix (8 qts. lightly packed), including some arugula and radicchio
1/3 cup coarsely chopped fresh chives
1/4 cup coarsely chopped flat-leaf parsley
2 cups coarsely chopped toasted walnuts
1 1/2 cups pomegranate seeds
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- Roasted Chile-Lime Broccolini -
4 pounds broccolini
2/3 cup butter
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons ancho chile powder
Zest of 6 Mexican limes or 2 large regular limes
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- Mexican Chocolate Cake -
1 cup plus 1/2 tbsp. unsweetened cocoa
2 3/4 cups flour
1 1/4 cups granulated sugar
1 cup packed light brown sugar
1 1/2 tablespoons cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne
1/2 teaspoon salt
2 cups whole milk
1/2 cup vegetable oil
1/2 cup olive oil
2 large eggs
2 tablespoons balsamic vinegar
1 1/2 tablespoons vanilla extract
Powdered sugar
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- Long Beach Lime Pie -
2 1/2 cups graham cracker crumbs
2/3 cup butter, melted
1/2 cup plus 3 tbsp. sugar
2 large egg yolks plus 4 large eggs
Zest of 8 Mexican limes* or 4 regular limes, plus more for garnish
2 cans (14 oz. each) sweetened condensed milk
1 1/3 cups Mexican or regular lime juice (from 2 lbs. fruit)
1 1/2 cups Mexican crema* or regular sour cream
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 – Canela Tea -
4 Mexican cinnamon sticks* (each 5 in. long), plus 18 fresh cinnamon sticks for garnish
1/2 cup honey
1/2 teaspoon almond extract
2 1/4 cups tequila, optional
CREDIT:
http://www.myrecipes.com
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