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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

PHOTOS: ‘No Kings’ rally and march

Demonstrators in Anacostia join nationwide protests

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Demonstrators in a "No Kings" protest march toward the Frederick Douglass Bridge in Washington, D.C. on Saturday, March 28. (Washington Blade photo by Michael Key)

A “No Kings” demonstration was held in Anacostia on Saturday to protest the Trump administration. Speakers at the rally included LGBTQ activist, Rayceen Pendarvis. Following the rally, demonstrators marched across the Frederick Douglass Memorial Bridge.

(Washington Blade photos and videos by Michael Key)

Activist Rayceen Pendarvis speaks at the ‘No Kings’ rally in Anacostia on Saturday, March 28.
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Theater

‘Jonah’ an undeniably compelling but unusual memory play

Studio production draws on scenes from the past, present, and from imagination

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Quinn M. Johnson and Ismenia Mendes (Photo by Margot Schulman)

‘Jonah’
Through April 19
Studio Theatre
1504 14th St., N.W.
$55-$95 (discounts available)
Studiotheatre.org

Written by Rachel Bonds, “Jonah” is an undeniably compelling but unusual memory play with scenes pulled from the past, some present, and others seemingly imagined. Despite its title, the play is about Ana, a complicated young woman processing past trauma from the fragile safety of her usually quiet bedroom. 

Studio Theatre’s subtly powerful production (through April 19) is finely realized. Director Taylor Reynolds smartly helms an especially strong cast and an inspired design team. 

As Ana, out actor Ismenia Mendes radiates a quiet magnetism. She nails the intelligent woman with a hard exterior that sometimes melts away to reveal a warm curiosity and sense of humor despite a history of loss. 

When we first meet Ana, she’s a scholarship student at a boarding school where she’s very much on the radar of Jonah, a sensitive day student (charmingly played by Rohan Maletira). Initially reluctant to know him, Ana soon breaks the ice by playfully lifting her shirt and flashing him. It’s a budding romance oozing with inexperience. And just like that, there’s a blast of white light and woosh, Jonah’s gone. Literally sucked out of an upstage door.

Clearly romanticized, the scenes between Ana and Jonah are a perfect memory captured in time that surely must be too good to be entirely true. 

“Jonah,” a well-made nonlinear work, is pleasing to follow. Each of Bond’s scenes end with a promise that more will be revealed. And over its almost two hours, Ana’s story deftly unfolds in some satisfying ways, ultimately piecing together like a puzzle. 

Next, Ana is a college writing student. She’s alone in her dorm room when volatile stepbrother Danny (Quinn M. Johnson) visits the campus. Growing up in Detroit, Danny was Ana’s protector taking the brunt of her stepfather’s abuse after the untimely death Ana’s mother. Now, he’s sort of a clinging nuisance; nonetheless, they maintain a trauma rooted relationship.

And finally, 40ish and still guarded, Ana is a published writer. While working in her bedroom at a rural writer’s retreat, she’s joined by a nerdy stranger, Steven (Louis Reyes McWilliams). At first annoyed by this fellow writer’s presence, Ana is ultimately won over by his dogged devotion, sincerity, and kind words. What’s more, he’s not unacquainted with abuse, and he’s willing to delve into discussions of intimacy. Again, is it too good to be true?

Chronology be damned, these three male characters come and go, dismissed and recalled. It’s through them that Ana’s emotional journey is reflected. They pursue, but she allows them into her life in different ways for different reasons.

Bonds, whose plays have been produced at Studio in the past (world premiere of “The Wolfe Twins” and “Curve of Departure”), and Reynolds who scored a huge success directing Studio’s production of “Fat Ham” in 2023, are well matched. Reynolds’s successful intimate staging and obvious respect for the script’s serious themes without losing its lighter moments are testimony to that.

Essential to the play is Ana’s bedroom created by set designer Sibyl Wickersheimer. It’s a traditional kind of bedroom, all wooden furniture with a neat and tidy kind of farmhouse feel to it. There are two large window frames with views of darkness. It could be anywhere. The only personal items are writing devices and maybe the lived-in bedding, but other than that, not a lot indicates home. 

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Movies

The Oscar-losing performance that’s too good to miss

‘If I Had Legs I’d Kick You’ now streaming

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Rose Byrne stars in ‘If I Had Legs I’d Kick You.’ (Photo courtesy of A24)

Now that Oscar season is officially over, most movie lovers are ready to move on and start looking ahead to the upcoming crop of films for the standouts that might be contenders for the 2026 awards race.

Even so, 2025 was a year with a particularly excellent slate of releases: Ryan Coogler’s “Sinners” and Paul Thomas Anderson’s “One Battle After Another,” which became rivals for the Best Picture slot as well as for total number of wins for the year, along with acclaimed odds-on favorites like “Hamnet,” with its showcase performance by Best Actress winner Jessie Buckley, and “Weapons,” with its instantly iconic turn by Best Supporting Actress Amy Madigan.

But while these high-profile titles may have garnered the most attention (and viewership), there were plenty of lesser-seen contenders that, for many audiences, might have slipped under the radar. So while we wait for the arrival of this summer’s hopeful blockbusters and the “prestige” cinema that tends to come in the last quarter of the year, it’s worth taking a look back at some of the movies that may have come up short in the quest for Oscar gold, but that nevertheless deserve a place on any film buff’s “must-see” list; one of the most essential among them is “If I Had Legs I’d Kick You,” which earned a Best Actress Oscar nod for Rose Byrne. A festival hit that premiered at Sundance and went on to win international honors – for both Byrne and filmmaker Jane Bronstein – from other film festivals and critics’ organizations (including the Dorian Awards, presented by GALECA, the queer critics association), it only received a brief theatrical release in October of last year, so it’s one of those Academy Award contenders that most people who weren’t voters on the “FYC” screener list for the Oscars had limited opportunity to see. Now, it’s streaming on HBO Max.

Written and directed by Bronstein, it’s not the kind of film that will ever be a “popular” success. Surreal, tense, disorienting, and loaded with trigger-point subject matter that evokes the divisive emotional biases inherent in its premise, it’s an unsettling experience at best, and more likely to be an alienating one for any viewer who comes to it unprepared. 

Byrne stars as Linda, a psychotherapist who juggles a busy practice with the demands of being mother to a child with severe health issues; her daughter (Delaney Quinn) suffers from a pediatric feeding disorder and must take her nutrition through a tube, requiring constant supervision and ongoing medical therapy – and she’s not polite about it, either. Seemingly using her condition as an excuse to be coddled, the child is uncooperative with her treatment plan and makes excessive demands on her mother’s attention, and the girl’s father (Christian Slater) – who spends weeks away as captain of a cruise ship – expects Linda to manage the situation on the home front while offering little more than criticism and recriminations over the phone.

Things are made even more stressful when the ceiling collapses in their apartment, requiring mother and child to move to a seedy beachside motel. Understandably overwhelmed, Linda turns increasingly toward escape, mostly through avoidance and alcohol; she finds her own inner conflicts reflected by her clients – particularly a new mother (Danielle Macdonald) struggling with extreme postpartum anxiety – and her therapy sessions with a colleague (Conan O’Brien, in a brilliantly effective piece of against-type casting) threaten to cross ethical and professional boundaries. Growing ever more isolated, she eventually finds a thread of potential connection in the motel’s sympathetic superintendent (A$AP Rocky) – but with her own mental state growing ever more muddled and her daughter’s health challenges on the verge of becoming a lifelong burden, she finds herself drawn toward an unthinkable solution to her dilemma.

With its cryptic title – which sounds like the punchline to a macabre joke and evokes expectations of “body horror” creepiness – and its dreamlike, disjointed approach, “If I Had Legs I’d Kick You” feels like a dark comedic thriller from the outset, but few viewers are likely to get many laughs from it. Too raw to be campy and too cold to invite our compassion, it’s a film that dwells in an uncomfortable zone where we are too mortified to be moved and too appalled to look away. Though it’s technically a drama, Bronstein presents it as a horror story, of sorts, driven by psychological rather than supernatural forces, and builds it on an uneasy structure that teases us with expectations of “body horror” grotesquerie while forcing us to identify with a character whose lack of (presumably) universal parental instinct feels transgressive in a way that is somehow even more disquieting than the gore and mutilation we imagine might be coming at any moment of the film.

And we do imagine it, even expect it to come, which is as much to do with the near-oppressive claustrophobia that results from Bronstein’s use of near-constant close-ups as it does with the hint of impending violence that pervades the psychological tension. It’s not just that our frame of vision is kept tight and limited; her tactic keeps us uncertain of what’s going on outside the edges, creating a near-constant sense of something unseen lurking just beyond our view. Yet it also helps to put us into Linda’s state of mind; for almost the entire film, we never see the face of her daughter – nor do we ever know the child’s name – and her husband is just a strident voice on the other end of a phone call, and the effect places us squarely into her dissociated, depressed, and desperate existence.

Anchoring it all, of course, is Byrne’s remarkable performance. Vivid, vulnerable, and painfully real, it’s the centerpiece of the film, the part that emerges as greater than the whole; and while Oscar may have passed her over, she delivers a star turn for the ages and gives profound voice to a dark side of feminine experience that is rarely allowed to be aired.

That, of course, is the key to Bronstein’s seeming purpose; inspired by her own struggles with postpartum depression, her film feels like both a confession and an exorcism, a parable in which the expectations of unconditional motherly love fall into question, and the burden placed on a woman to subjugate her own existence in service of a child – and a seemingly ungrateful one, at that – becomes a powerful exploration of feminist themes. It’s an exploration that might go too far, for some, but it expresses a truth that those of us who are not mothers (and many of us who are) might be loath to acknowledge.

Uncomfortable though it may be, Bronstein’s movie draws us in and persuades our emotional investment despite its difficult and unlikable characters, thanks to her star player and her layered, puzzle-like screenplay, which captures Linda’s scattered psyche and warped perceptions with an approach that creates structure through fragments, clues and suggestions; and while it may not land quite as squarely, in the end, as we might hope, its bold and transgressive style – coupled with the career-topping performance at its center – are more than enough reason to catch this Oscar “also-ran” before putting this year’s award season behind you once and for all.

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