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All the trimmings

Hoping to jazz up your Thanksgiving dinner this year? We asked readers to submit their favorite dishes.

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Thanksgiving, turkey, holidays, food, gay news, Washington Blade
Thanksgiving, turkey, holidays, food, gay news, Washington Blade

Many gravitate toward the traditional on Thanksgiving, but sometimes it’s fun to try a new recipe too. We asked readers for some favorites that will go great with turkey. (Washington Blade photo by Michael Key)

Thanksgiving dinner has to have certain staples — but sometimes it’s fun to give them a fresh twist or try a new side dish that will lend the turkey, stuffing and mashed potatoes a little unexpected flair.

We asked readers and prominent local LGBT chefs to share their favorites.

Here’s one from former White House Chef John Moeller. His book “Dining at the White House: From the President’s Table to Yours” is $35 and can be purchased at diningatthewhitehouse.com.

Pistachio Crusted Lamb Chops with Roasted Garlic Merlot Sauce

recipes, Thanksgiving, food, lamb chops

Pistachio Crusted Lamb Chops with Roasted Garlic Merlot Sauce

 

Pistachio Crusted Lamb Chops

 

Serves six

Preparation Time: 20 minutes

Cook Time: one hour

 

¼ cup breadcrumbs

1 teaspoon fresh thyme, minced

¼ cup pistachios, peeled and ground

1 tablespoon unsalted butter, melted

3 (8-bone) racks of lamb, Frenched, cap fat removed

2 tablespoons canola oil

2 tablespoons Dijon mustard

Salt and fresh milled black pepper

 

Preheat oven to 375°F. Combine breadcrumbs, thyme and pistachios in shallow bowl. Moisten with melted butter and set aside. Season racks with salt and pepper. Heat large sauté pan over medium-high heat and add oil. Sear lamb on all sides until nicely browned, about six to eight minutes total. Transfer lamb to small sheet pan and place in oven for 15 minutes or until meat thermometer reads 120°F. Remove from oven and let rest for five minutes. Liberally smear meat side of each rack with mustard. Roll each rack in breadcrumb mixture and return to baking sheet. Place in oven and bake for five to 10 minutes or until meat thermometer reads 135° to 140°F. Remove from oven and let rest 15 minutes before serving.

 

Roasted Garlic Merlot Sauce

 

Serves six

Preparation Time: 15 minutes

Cook Time: 30 minutes

 

Roasted Garlic:

10 garlic cloves, skin on

2 teaspoons extra virgin olive oil

 

Preheat oven to 350°F.

 

Toss garlic and olive oil together in medium oven-safe sauté pan. Place in oven to roast, stirring every two minutes until garlic is soft and golden brown (about 10 to 15 minutes). Remove from oven and transfer to plate to cool. Once cooled, cut root end from cloves and peel. Using fingers, press peeled garlic through a small fine mesh strainer into small bowl and set aside.

 

Sauce:

 

2 teaspoons unsalted butter

2 shallots, peeled and thinly sliced

6 black peppercorns

1 sprig of fresh thyme

½ cup merlot wine

½ cup prepared demi-glace

Salt and fresh milled black pepper

1 teaspoon cornstarch, dissolved in 1 tablespoon water

1 tablespoon puréed roasted garlic

 

In a small saucepan, over medium heat, melt 1-teaspoon butter. Sauté shallots for two minutes, add peppercorns and thyme, and sauté an additional three minutes. Add wine and reduce by ¾. Add demi-glace and simmer over medium-low heat for five minutes. Season with salt and pepper. Gradually add cornstarch mixture and return to boil over medium heat, stirring constantly until sauce coats the back of a spoon. Remove from heat and strain into another small saucepan.Heat strained sauce over medium heat and stir in roasted garlic and remaining butter. Remove from heat and cover until ready to serve.

Stephaine Wilson, Level One, recipes, food, gay news, Washington Blade

Stephanie Wilson (Washington Blade photo by Michael Key)

Here’s one from chef Stephanie Wilson of Level One, winner of this year’s “Best Chef” award in the Blade’s Best of Gay D.C. readers’ poll.

Pork & Quinoa Meatballs with Cranberry Port Marmalade

 

Serving: 24 meatballs

Ingredients:

Pork and quinoa meatballs

2/3 cup quinoa

1 cup cooked ground pork

1 cup panko bread crumbs

1/2 cup grated zucchini

2 large eggs

½ cup grated parmesan cheese

3 scallions chopped

1 tablespoon chopped cilantro

3 garlic cloves minced

1 teaspoon sesame oil

1 tablespoon soy sauce

¼ teaspoon ground pepper

Cranberry port marmalade

2 cups fresh cranberries

8 oz ruby port

1 tablespoon shallots minced

1 garlic clove minced

1 teaspoon fresh thyme chopped

1 cup sugar

½ teaspoon kosher salt

¼ teaspoon ground pepper

 

In medium saucepan add quinoa, 1 1/3 cups of water and a pinch of kosher salt. Bring to boil and cook till tender 10-15 minutes. Spread on baking sheet and let cool.

In large bowl whisk eggs. Squeeze liquid from grated zucchini and add to eggs.  Stir in parmesan, scallions, cilantro, garlic, sesame oil, soy sauce and pepper. Mix in the quinoa, cooked ground pork and panko. Let stand for 10-15 minutes.

Form mix into small meatballs. Heat large sauté pan with a two tablespoons oil.  Working in batches brown all sides. Spray baking sheet with non stick spray and finish in 400 degree oven until heated through.

Heat small saucepan with one teaspoon oil. Add shallots and garlic and cook till tender. Add cranberries, port, thyme, sugar and salt and pepper. Reduce till cranberries are tender and there is a thick consistency. Add more sugar if needed.

In food processor, pulse mixture until somewhat smooth. Pour into shallow dish and cool completely.

On large platter arrange the meatballs with cranberry-port marmalade for dipping.

Patrick Vanas, recipes, recipe, food, cooking, Thanksgiving, gay news, Washington Blade

Patrick Vanas (Washington Blade photo by Michael Key)

These two are from Chef Patrick Vanas, another winner in this year’s Best of Gay D.C. awards. He works as a private chef and can be reached at [email protected].

Smoked Paprika Sweet Potato Croquettes with Coffee Maple Sauce

 

3 sweet potatoes

1 egg

1 teaspoon smoked paprika

2 tablespoons unsalted butter

½ teaspoon salt

Pinch of freshly ground pepper

1 slice white bread

1 egg

Milk

Panko breadcrumbs

Salt

Smoked paprika

 

Wrap potatoes in foil and bake one hour in 400-degree oven. Remove and allow to cool slightly. Place in bowl and add egg, paprika, butter, salt pepper and slice of bread torn into small bits, mix then allow mixture to cool in fridge about one hour. Shape into three” “logs” slightly thicker than your thumb, set aside in fridge for another hour.

Mix second egg and few tablespoons milk in pie dish and then in another pie dish add two cups Panko bread crumbs, salt and smoked paprika.

Sauce Method:

1 cup Maple syrup

½ teas instant coffee

2 tablespoons unsalted butter

1 tablespoon apple cider vinegar

Pinch of salt

 

Mix all ingredients in small sauce pan and bring to a simmer, a tablespoon of water might be needed to keep thin. Simmer a few minutes. Set aside.

Remove croquettes from fridge, coat with egg milk mixture, then roll in Panko crumbs mixture; set in clean dish ready to fry. In a shallow sauté pan add about ½ to one inch of vegetable oil and bring to about 340 degrees, add croquettes cooking about four to six at a time depending on size of pan, not to over crowd. Cook about four-five minutes turning to lightly golden on all sides. Place on paper toweled plate to cool and drain slightly. Finish rest of croquettes. Place sauce in ramekin and allow guests to dip or drizzle sauce over all and serve with Thanksgiving feast. They can be made and placed in warm oven until ready to serve. Makes about 10 to 12 depending on size. Can be made into smaller croquette balls.

celery soup, Thanksgiving, recipes, recipe, food, cooking, holiday, gay news, Washington Blade

Celery Soup (Photo courtesy of Patrick Vanas)

Celery Soup

 

The first time I had this was about 20 years ago at a friend’s house and was intrigued that the depth of flavor it had. When she explained the recipe at the dinner table I thought, “Wow that seems like a lot of work for soup.” Now I know many soups are complex, but this one is not. It’s a wonderful simple celery taste, a great way to start “Pre” Thanksgiving — not filling but great flavor. Can be made days ahead.

Ingredients:

1 bunch of celery (leaves/stems etc.)

1 shallot

1/3 cup olive oil (pure, not extra virgin)

2 quarts vegetable stock/broth

Salt and pepper

 

Pre-heat oven to 400 degrees.

Chop celery roughly and place in large ovenproof stock pot, (I use a five-quart size). Add shallot, olive oil, salt and pepper and sear a few minutes on high heat. Slice about 10-15 thin slices of celery and set aside for garnish or use leaves.

Add vegetable stock and place in oven and allow to braise about 90 minutes. I cover with foil to allow some moisture to escape to concentrate celery flavor.

Remove from oven and allow to cool slightly. I use an immersion blender and pulse to blend about five minutes. Use mesh strainer and strain into smaller pot to season with salt and pepper and olive oil and then place in kettle to heat to a simmer and reduce to low.

I use “demi tasse” cups to serve and let guests serve themselves with the leaves or slice of celery in cup ready to go. Serve with Parmesan Crostini. Makes  about  15 three ounce portions.

smokey turkey tortilla soup, recipe, recipes, food, cooking, Thanksgiving, turkey, gay news, Washington Blade

Smokey Turkey Tortilla Soup

This one from Rosa Mexicano (with D.C.-area locations in Penn Quarter and in Chevy Chase) might be good to keep in mind for those inevitable turkey leftovers. The restaurant also has a Thanksgiving special for those who don’t feel like cooking. Visit rosamexicano.com for details.

 

Smokey Turkey Tortilla Soup

 

1 medium onion, roughly chopped

6 cloves garlic, roughly chopped

6 plum tomatoes, peeled, seeded and roughly chopped

1 jalapeno pepper, minced

½ can chipotle chiles en adobo

1 teaspoon dried oregano, rubbed gently between the palms

6 cups turkey broth

4 ounces tortilla chips, crumbled

Salt

2 cups cooked turkey, diced into ½ inch cubes

1/3 cup cilantro, finely chopped

4 ounces tortilla strips for garnish

½ cup grated Chihuahua cheese (Monterey jack can be substituted)

1 avocado, sliced into sixths lengthwise

 

Combine onion, and garlic with two tablespoons olive oil in a medium saucepan and cook over medium-high heat until translucent.

Add tomatoes, jalapeno, chipotles and oregano and cook 10 minutes more.

Add turkey broth and simmer an additional 30 minutes. Remove from heat, add tortilla chips and puree in small batches in a blender until smooth. Season with salt to taste and strain through a fine strainer.

Serve by dividing the warm cooked turkey into six soup bowls, topping with Chihuahua cheese, tortilla strips, cilantro and avocado slice.

Pour the hot broth over the garnish and serve immediately.

Brussels Sprout and Pancetta Slaw, food, cooking, Thanksgiving, recipe, recipes, gay news, Washington Blade

Brussels Sprout and Pancetta Slaw (Photo by Sam Armocido; courtesy Jonathan Bardzik)

This one is from local gay chef Jonathan Bardzik’s book “Simple Summer,” available at Amazon or through jonathanbardzik.com.

Brussels Sprout and Pancetta Slaw (serves six)

 

Who knew Brussels sprouts could taste light and fresh? This salad just gets better over time as the dressing lightly wilts the slaw. The sharp vinaigrette blends with salty-rich pancetta and the earthy sprouts.

 

Ingredients:

4 cups Brussels sprouts, trimmed and halved

 

For dressing:

1/2 cup diced Pancetta

1 shallot, minced

1/3 cup apple cider vinegar

2 tbs sharp, grainy mustard

1/2 cup olive oil — use the good stuff!

 

Directions:

Blanch Brussels sprouts in salted, boiling water for one minute. Remove to ice bath. When cool, drain and pat dry.

Sauté pancetta in one tablespoon olive oil over medium heat until crispy. Remove to drain on paper towels. Reserve fat to fry just about anything.

Whisk together shallot, apple cider vinegar, mustard, salt and pepper to taste.

Thinly slice Brussels sprouts and place in a bowl with some extra room.

While whisking, pour olive oil, in a thin stream, into vinegar mixture to form a creamy emulsion. Season to taste.

Dress brussels sprouts with half dressing and Pancetta. Let rest five-10 minutes and season to taste with additional dressing if needed.

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PHOTOS: ‘Defrosted’

Live drag musical performed at JR.’s

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'Defrosted' was performed at JR.'s on Saturday. (Washington Blade photo by Michael Key)

Highball Productions held performances of a drag musical, ‘Defrosted,’ at JR.’s on Friday and Saturday. 

(Washington Blade photos by Michael Key)

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Movies

Intense doc offers transcendent treatment of queer fetish pioneer

‘A Body to Live In’ a fascinating trip into a transgressive culture

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The late Fakir Musafar in ‘A Body to Live In.’ (Photo courtesy of Altered Innocence)

Once upon a time in the 1940s, a teenager named Roland Loomis, who lived with his devout Lutheran parents in Aberdeen, S.D., received a hand-me-down camera from his uncle. It was a gift that would change his life.

Small and effeminate, he didn’t exactly fit with the “in” crowd of his small rural town; but he had an inner life more thrilling than anything they had to offer, anyway, and that camera became the key with which it could finally be unlocked. Waiting patiently for those precious hours when he was alone in the house, he used it to capture images of himself that expressed an identity he had only begun to explore, through furtive experiments in body manipulation that incorporated exotic costuming, erotic nudity, gender ambiguity, and what many of us might call (though he would not) self-mutilation, including the piercing of his skin and other extreme forms of physical modification.

Young Roland would go on to become famous (or perhaps, notorious) in the decades to come, but it would be under a different name: Fakir Musafar, the focal figure of filmmaker Angelo Madsen’s documentary “A Body to Live In,” which opened in Los Angeles on Feb. 27 and expands to New York this weekend. 

Like Musafar himself, who died of lung cancer at 87 in 2018, it’s a documentary that doesn’t quite follow the expected rules. Eschewing “talking head” commentators and traditional narration, Madsen spins his movie from his subject’s extensive archives and allows the information to come through the voices of those who were close to him: collaborator and life partner Cléo Dubois, performance artists Ron Athey and Annie Sprinkle, and underground publisher V. Vale are among the many who contribute their memories and impressions of him, while evocative photos and film footage create a hazy “slide show” effect to provide a guided tour of his life, his art, and his legacy. Less a biography than a chronicle of profoundly unorthodox self-discovery, it details his development from those early days of clandestine self-photography through a continual evolution that would see him become a performance artist, a central figure in the burgeoning BDSM culture, a seeker who espoused eroticism as a spiritual practice, the founder of a “Radical Faeries” offshoot for the kink/fetish community, and ultimately an elder and mentor for a new generation for whom his once-taboo ideas and explorations had essentially become mainstream – thanks in no small part to his own pioneering efforts.

It’s a fascinating, hypnotic trip into a culture which might feel disturbingly transgressive to those who have never been a part of it – yet will almost certainly feel like being “seen” to those who have. It opens a window into a lifestyle where leather, kink, BDSM, gender play, and non-monogamous “situationships” are not just accepted but viewed as natural variations on the spectrum of human sexuality; and in the middle of it all is Musafar, on a deeply personal quest to connect with the deepest part of his essence through the intense and ritualistic pursuit of an inner drive that keeps pushing him further. As one reminiscing cohort remarks during the film, it’s as if he is “trying to find an answer to a question that” he “cannot form.”

Indeed, it might be said that Madsen’s movie is an exercise in forming that question; bringing his own “transness” into the mix as he examines the various aspects of Musafar’s ever-evolving relationship with self, identity, and presentation, he evokes a timely resonance in which the imperative to make physical form match psychic self-perception becomes an irresistible force, and draws a direct line between his subject’s fluid ambiguity and the plight faced by modern trans people over the bigotry of those who think gender is strictly about genitalia. Perhaps the question has to do with whether we are defined by our identities or by our physical form – or if both are malleable, adaptable, and in a constant state of flux.

In any case, with regard to Musafar, “A Body to Live In” is unquestionably a film about transformation, not just of physical manifestation but of consciousness itself. In his journey from being little Roland, the outcast schoolboy with a secret fetish, to Fakir, the spiritual psychonaut for whom sex and gender are only walls that separate us from a true and eternal essence, he is embodied by Madsen’s reverent documentary as a being in the process of breaking free from the restrictions of physical existence, of transcending all such distinctions by letting go of life itself – something underscored not only by the section of the movie dealing with the impact of the AIDS epidemic on Musafar’s deeply-bonded community, but by his own words, spoken in a deathbed interview that serves as a connecting thread throughout the film. We are kept unavoidably aware of the mortality which – for Musafar at least – seems little more than a prison that keeps us from the unfettered joy of our true nature.

But while Madsen honors his subject as a pillar – and an under-sung hero – of contemporary queer culture, he also addresses the aspects that made him a “problematic” figure; in his life, he drew criticism over perceived cultural appropriation from the indigenous American tribes whose sacred rituals inspired the kink-flavored practices which facilitated his own spiritual odyssey, and which he popularized among his own acolytes to give rise to the still-controversial “Modern Primitive” movement that has been criticized by some for turning meaningful cultural traditions into an excuse for trendy fashion accessories. Even Musafar’s survivors, whose love for him exudes palpably from the stories and memories they share of him throughout the film, make observations that point to his flaws; yet at the same time, Madsen’s documentary makes clear that Musafar himself never saw himself as perfect, either – just as someone willing to endure the kind of suffering that most of us might find unbearable in order to get closer to perfection.

Of course, it probably helped that he enjoyed that so-called “suffering,” but that’s perhaps too glib an observation in the face of a film that so clearly makes a case for the deep and sincere commitment he held for his quest for transcendence; but it’s also a helpful reminder that his practices – which might seem macabre and twisted to the uninitiated – were also an experience of joy, an exercise in rising above pain and making it a vehicle toward enlightenment, and in achieving a deeper understanding of one’s own place in this confusing place we call the universe.

Full disclosure: “A Body to Live In” is an intense experience, replete with candid sexual conversation, frequent nudity, and graphic scenes of extreme fetish practices – like suspension by metal hooks through the skin – which might be hard to handle for those who are unprepared to be confronted by them. Even so, as dark and menacing as it might be for the squeamish outsider, the world revealed in Madsen’s eloquent portrait is full of treasures and steeped in dark beauty, and it’s hard to imagine a more fitting way than that to portray a queer pioneer like the former Roland Loomis.

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Nightlife

In D.C. comedy, be sure to shop local

A thriving patchwork of queer-friendly stages in Washington, Baltimore

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(Photo courtesy of Jamie Mack)

Most people know stand-up comedy from Netflix specials or late-night sets on Comedy Central. The reality is far different for local working comics like me. A few times a month, I might get paid $50 for a 10-minute set and my photo on a bar flyer to show off to the ladies in my scrapbooking club.

Still, it’s a joy sharing laughs about my well-worn Washington career arc — from conservative reporter to openly trans organic grocery store worker and nightclub comedian. Or, as I like to say onstage, from Fox to foxy.

Stand-up is hard. Offstage, it’s even harder. It took more than a year and nearly 80 open mics to land my first paid set. Since then, I’ve performed in coffee shops, bars, restaurants and even on a city sidewalk. I once performed in the Catskills, which felt like a big deal — even if it was a bigger deal in the 1950s.

As an older trans comic in Washington, I’ve found it nearly impossible to get stage time — or even the courtesy of a returned email — at the big, corporate-owned comedy clubs. Fortunately, there’s a thriving patchwork of queer-friendly producers in Washington and Baltimore creating shows that reflect the diversity of our communities, instead of straight male-dominated lineups that look like the cast of “Ice Road Truckers.”

“There are so many kinds of funny people, but a lot of barriers exist for women and queer people because it’s a very masculine culture,” said Dana Fleitman, who runs the Just Kidding Comedy Collective and is helping produce the Woke Mob Comedy Festival in April, featuring many women and queer comics.

Full disclosure: I’m not performing in the festival. But I am proud to be one of more than 50 women and nonbinary comics Fleitman and her colleagues have helped “train up” through an incubator program she first ran through Grassroots Comedy and now through Just Kidding Comedy Collective.

Another trans comic, Charlie Girard, who splits time between New York and Washington, runs an incubator program called Queers Can’t Take a Joke. He has trained more than 100 comics in Washington.

Girard has one rule: no punching down.

“The best comics speak truth to power,” Girard said. “Making fun of marginalized communities is simple lazy writing based on tired, old stereotypes.”

Ultimately, Girard wants to prepare students not just for queer rooms, but to find their voice and expand into all kinds of spaces.

Comics trained by Girard and Fleitman have gone on to produce or help run shows like Clocked Comedy, Backbone Comedy, the Crackin’ Up open mic and Funny Side Up. Several have found a home on Barracks Row at As You Are — one of my favorite places to perform. In Washington, comic Jenny Cavallero’s show Seltzer is a sober comedy night frequently featuring local queer comics.

In Washington, performer and producer Arzoo Malhotra, who runs Zoo Animal Productions, said it’s a critical moment to support community-based comedy producers, often the first hit by worsening economic conditions.

“We’re losing spaces faster than we’re creating them,” Malhotra said. “We are in the use-it-or-lose-it stage. If there’s a restaurant you like or a performer you want to keep seeing, patronize them now — because they’re going away.”

I’m also grateful for producers in Baltimore, which has a thriving queer comedy scene. Comic Hannah Alden Jeffrey’s monthly “The Really Cool Open Mic,” created for women and trans performers but open to all, regularly draws up to 100 people.

Hannah’s mic and Kenny Rooster’s “Dramedy” open stage have provided safety and opportunity when other stages felt out of reach. Comedians Michael Furr and Jake Leizear also produce shows regularly featuring queer comics.

“We started the REALLY COOL Open Mic because every other mic in town catered toward straight dudes that dominated the Baltimore scene,” Alden Jeffrey said. “Contrary to the lineups of many shows today, people don’t want to see a show of eight guys being bigots. Go figure.”

One of the most important moments for me came when I attended a free showcase at a well-known Adams Morgan club. Like other big venues, it hadn’t responded to emails from a new comic looking for a shot. I sat in the back row thinking maybe these comics were just way funnier than I am.

Then a straight male comedian — with hair even more gorgeous than mine — launched into a long joke comparing eating pizza to performing oral sex on a woman.

At that moment, I walked out feeling better about myself. I remember thinking: nope. I absolutely deserve to be on that stage, too.

Lots of us do.

Jamie Mack is a stand up comedian, speaker and writer. Follow them on Instagram at @jamiemack_blt or email [email protected].

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