Connect with us

Arts & Entertainment

All the trimmings

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

Published

on

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.

Advertisement
FUND LGBTQ JOURNALISM
SIGN UP FOR E-BLAST

Photos

PHOTOS: Dominique Jackson at Bunker

‘Pose’ star special guest at LGBTQ nightclub

Published

on

Dominique Jackson was the special guest at the 'Kunty' party at Bunker on Saturday. (Washington Blade photo by Michael Key)

Star of “Pose” Dominique Jackson was the special guest at the vogue party “Kunty” on Saturday, Oct. 5 at Bunker. DJ Mascari provided the music.

(Washington Blade photos by Michael Key)

Continue Reading

Theater

‘Acting their asses off’ in ‘Exception to the Rule’

Studio production takes place during after-school detention

Published

on

Cast of ‘Exception to the Rule’ at Studio Theatre (Shana Lee Hill, Khalia Muhammad, Jacques Jean-Mary, Sabrina Lynne Sawyer, Khouri St.Surin, and Steven Taylor Jr.) (Photo by Margot Schulman)

‘Exception to the Rule
Through Sunday, October 27
Studio Theatre
1501 14th St. NW, Washington, D.C.
$40-$95
Studiotheatre.org

After-school detention is a bore, but it’s especially tiresome on the last day of classes before a holiday.  

In Dave Harris’s provocative new play “Exception to the Rule” (now at Studio Theatre) that’s just the case. 

It’s Friday, and the usual suspects are reporting to room 111 for detention before enjoying the long MLK weekend. First on the scene are blaring “bad girl” Mikayla (Khalia Muhammad) and nerdy stoner Tommy (Stephen Taylor Jr.), followed by mercurial player Dayrin (Jacques Jean-Mary), kind Dasani (Shana Lee Hill), and unreadable Abdul (Khouri St.Surin). 

The familiar is jaw-droppingly altered by the entrance of “College Bound Erika” (Sabrina Lynne Sawyer), a detention first timer whose bookworm presence elicits jokes from the others: What happened? You fail a test? 

Dasani (who’s teased for being named for designer water) dubs Erika “Sweet Pea” and welcomes her to the rule-breaking fold. Together the regulars explain how detention works: The moderator, Mr. Bernie, shows up, signs their slips, and then they go. But today the teacher is tardy. 

As they wait, the kids pass the time laughing, trash talking, flirting, and yelling. When not bouncing around the classroom, Dayrin is grooming his hair, while Dasani endlessly reapplies blush and lip gloss. At one point two boys almost come to blows, nearly repeating the cafeteria brawl that landed them in detention in the first place.  

It’s loud. It’s confrontational. And it’s funny.

Erika is naively perplexed: “I thought detention was quiet. A place where everyone remembers the mistakes that got them here and then learns how to not make the same mistakes again.” 

For room 111, the only connection to the outside world is an increasingly glitchy and creepy intercom system. Announcements (bus passes, the school’s dismal ranking, the impending weekend lockdown, etc.) are spoken by the unseen but unmistakably stentorian-voiced Craig Wallace. 

Dave Harris first conceived “Exception to the Rule” in 2014 during his junior year at Yale University. In the program notes, the Black playwright describes “Exception to the Rule” as “a single set / six actors on a stage, just acting their asses off.” It’s true, and they do it well. 

Miranda Haymon is reprising their role as director (they finely helmed the play’s 2022 off-Broadway debut at Roundabout Theatre Company in New York). Haymon orchestrates a natural feel to movement in the classroom, and without entirely stilling the action on stage (makeup applying, scribbling, etc.), the out director gives each member of the terrific cast their revelatory moment. In a busy room, we learn that Tommy’s goofiness belies trauma, that Mikayla is admirably resourceful, and most startling, why Erika, the school’s top student, is in detention.   

Mr. Bernie is clearly a no-show. And despite his absence, the regulars are bizarrely loath to leave the confines of 111 for fear of catching yet another detention. Of course, it’s emblematic of something bigger. Still, things happen within the room.

While initially treated as a sort of mascot, awkwardly quiet Erika becomes rather direct in her questions and observations. Suddenly, she’s rather stiffly doling out unsolicited advice. 

It’s as if an entirely new person has been thrown into the mix.  

Not all of her guidance goes unheeded. Take fighting for instance. At Erika’s suggestion, St.Surin’s Abdul refrains from kicking Dayrin’s ass. (Just feet from the audience gathered for a recent matinee in Studio’s intimate Mead Theatre, Abdul’s frustration resulting from anger while yearning for a world of principled order is palpable as evidenced when a single tear rolled down the actor’s right cheek) 

Set designer Tony Cisek renders a no-frills classroom with cinder block walls, a high and horizontal row of frosted fixed windows that become eerily prison like when overhead fluorescent lighting is threateningly dimmed.  

Still, no matter how dark, beyond the classroom door, a light remains aglow, encouraging the kids to ponder an exit plan. 

Continue Reading

Out & About

Commanders Pride Night Out is back

Fourth annual event held at Northwest Stadium

Published

on

(Washington Blade file photo by Michael Key)

The Washington Commanders are proud to welcome the LGBTQ community for the fourth annual “Pride Night Out!” on Sunday, Oct. 6 at 1 p.m. at Northwest Stadium in Landover, Md.

This will be a matchup against the Cleveland Browns. The Pregame Pride Party Pass and Club level game ticket includes premier party location and club level ticket all-you-can-eat buffet, beer and wine, an exclusive Commanders Pride T-shirt, pregame entertainment and a postgame photo on the field.

More ticket options are available and $5 of every ticket goes back to Team DC. For more information visit the Commanders’ website

Continue Reading
Advertisement
Advertisement

Sign Up for Weekly E-Blast

Follow Us @washblade

Advertisement

Popular