Salt Lake magazine

Pago Restaurant Group shares favorite Thanksgiving recipes

November 17, 2016

With Thanksgiving just a week away, try spicing up the traditional feast with these recipes from Finca and Hub and Spoke Diner. Brussels sprouts get a much needed upgrade with the help of cream and bacon in Bruselas con Tocino. Stuck with too many Thanksgiving leftovers? Make an easy Bechemel sauce with Hub and Spoke Diner’s recipe and bring your turkey back to life as a Black Friday brunch. If you need more convincing (and no Turkey Day stress), stop by either restaurant for their Thanksgiving Day specials.

finca-2_web-16

BRUSELAS CON TOCINO

Spanish Brussels sprouts with sherry cream and bacon

Recipe by Finca

1 lbs Brussels spouts
3 oz slab bacon (cut into batons or thin strips)
1 Tbsp olive oil
¼ cup stock (chicken or vegetable)
1 cup heavy cream
2 Tbsp sherry vinegar
Salt and pepper to taste
  1. Saute bacon in olive oil, until fully cooked and reddish brown in color.
  2. Remove bacon from pan, but leave ¾ rendered fat in pan.
  3. Add quartered Brussels sprouts and sauté in bacon fat, until nicely browned.
  4. Add remaining ingredients and reduce heat to medium low.
  5. Continue cooking until Brussels are tender, and liquid has been reduced to a nice even glaze.
  6. Fold cooked bacon back into sprouts, and season with salt and pepper.

hub-and-spoke-25

KENTUCKY HOT BROWN

Recipe by Hub & Spoke Diner

Step 1.    Make Béchamel Sauce

Ingredients:
2 Tablespoon butter
2 Tablespoon all-purpose flour
1.5 cup whole milk
1 cup heavy cream
2 Tablespoon diced white onion
3 whole cloves
1 teaspoon whole peppercorn
1 sprig fresh rosemary
2 sprig fresh thyme
Salt & pepper to taste
Warm milk and cream together. In a heavy bottom sauce pot, melt butter over medium heat. Whisk in flour until fully combined. Add onion, peppercorn, and clove, cook for 2 minutes (do not brown). Slowly whisk in warmed dairy, add rosemary and thyme. Bring to a simmer and cook for 10 minutes, stirring occasionally, until roux is completely dissolved and sauce starts to thicken. Strain sauce through a mesh strainer to remove any lumps. Stir in salt and pepper to your taste. Hold warm.

Step 2.     Build Hot Brown

Ingredients:
Small roasting pan
Non-stick spray
2 slice toasted bread of your choice (sourdough)
10 oz thick cut deli turkey
12 oz Béchamel sauce (recipe above)
4 slices Swiss cheese
4 slices cooked bacon
2 eggs cooked your way (sunny side)
1 avocado
1/2 cup roasted cherry tomatoes
 Preheat oven to 400 degrees. Spray pan. Add toast. Top with turkey, béchamel, cheese, and bacon -splitting toppings evenly on both pieces of toast. Place in oven and cook until cheese is melted and sauce is bubbling, approximately 5 min. Remove from oven. Scoop each piece of toast with toppings onto 2 plates, pour sauce left in pan on top. Top each plate with 1 egg, 1/2 avocado, and 1/4 cup cherry tomato. Serves 2.
-Brieanna Olds

Salt Lake Magazine

LEAVE A COMMENT

RELATED POSTS