Download Holiday Dinners with Bradley Ogden: 150 Festive Recipes for by Bradley Ogden PDF

By Bradley Ogden

Award-winning chef Bradley Ogden provides his first cookbook in over a decade. vacation Dinners with Bradley Ogden contains a hundred and fifty loved recipes for a number of wintry weather holidays—Thanksgiving, Christmas, and New Year’s—in one easy-to-use and scrumptious consultant for making the main memorable food for the main distinct events. With practise schedules, pattern menus, and instructive sidebars, Chef Ogden takes the guesswork out of vacation instruction so you might spend extra time with the kin and not more time within the kitchen.

With Ogden’s concentrate on in charge cooking, he contains info on procuring sustainable neighborhood components, and a word list of phrases.

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Additional info for Holiday Dinners with Bradley Ogden: 150 Festive Recipes for Bringing Family and Friends Together

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Transfer the lamb to a platter, tent loosely with foil, and let rest for 15 minutes. Cut into 1⁄ 2 -inch-thick slices, and serve with chimichurri. Wine pairing: Riesling, Chardonnay, Pinot Noir 54 H O L I D AY D I N N E R S W I T H B R A D L E Y O G D E N GRILLED SPICY SOLE FILLETS L ET THIS SPICY DISH WARM YOU UP DURING THE COLD WINTER MONTHS. Serve with Spicy Creamy Yellow Grits with Shrimp (page 227). You can substitute flounder for the sole; likewise, you can use an indoor grill pan or frying pan instead of an outdoor grill.

MAKES 6 TO 8 SERVINGS 6 star anise 6 cardamom pods 3 sticks cinnamon 2 teaspoons whole allspice berries 2 teaspoons whole cloves 1 cup Dijon mustard 1 cup lightly packed golden brown sugar 1 cup honey 1 tablespoon grated fresh ginger 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 ⁄4 teaspoon cayenne pepper 1 (8-pound) pork butt, skinless 4 cups citrus-flavored soda 4 cups apple cider 1 ⁄2 pineapple, rind removed, cored, and cut into 1⁄2 -inchthick rings ADJUST AN OVEN RACK TO THE MIDDLE POSITION and heat the oven to 275°F.

NOTE: To roast the chestnuts, preheat the oven to 425°F. Cut an “X” through the flat side of each chestnut shell with a sharp knife; do not skip this step as this allows steam to escape while the chestnuts are cooking, preventing them from exploding in the oven. Spread the chestnuts X-side up on a rimmed baking pan; add 1⁄ 4 cup of water to the pan and bake until the shells peel back and the flesh is golden, about 20 minutes; stirring once. Remove the chestnuts from oven; shell and peel them while they are still warm.

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