In the weeks leading up to the holiday season plenty of thought goes into home decorations and gifts to be shared, but for many, the holiday menu is left on the figurative back burner until the last minute. For those looking to impress friends and family this season with an impeccably orchestrated holiday meal, we have just the inspiration for your festive feast. Our favorite chefs are sharing the dishes that they love most during the holiday season, plus a step-by-step recipe for you to recreate. Bon appétit!
And for Platinum and Centurion Card members who plan to be in New York City on November 30 and December 1, Platinum House will be hosting their first ever experience in the city, featuring some of the below chefs.
Thanksgiving Indonesian Roasted Turkey—Cedric Vongerichten, Wayan
Served with perkedel stuffing, brussel sprouts urap, cranberry acar, and long pepper gravy.
“This Thanksgiving at Wayan, we’re serving a traditional turkey plate that incorporates Indonesian flavors and techniques within familiar, classic components of an American Thanksgiving meal. By encouraging a sharing, family-style meal with loved ones, we're honoring the holiday’s importance of being together.” - Cedric Vongerichten
- Turkey: Turkey breast is marinated with lemongrass, kaffir, and ginger and then pan-roasted.
- Perkedel stuffing: Turkey thighs are used in an Indonesian stuffing, called Perkedel
- Ingredients include: Olive oil, diced onion, minced garlic, ground coriander, shiitake (stemmed), dark turkey meat (ground), Idaho potatoes (peeled, medium dice, and fried in coconut oil until golden & tender).
- Directions: The whole mixture is ground & formed into a patty, the patty is then pan-seared in coconut oil until crispy.
- Brussel sprouts urap:
- Ingredients include: Red Thai chili, garlic (peeled, rough chop), ginger (peeled, rough chop), lemongrass (inner part, rough chop), lemon zest (micro planned), sesame oil, kecap manis (sweet Indonesian soy sauce), coconut meat (shredded).
- Directions: Brussel sprouts tossed in the ingredients above and roasted until crispy.
- Cranberry acar:
- Ingredients include: Lime juice, green Thai chili (minced), kaffir leaves (rib removed, minced thin), sugar, cucumber (seedless, medium dice with skin on), red onion (small dice), fresh cranberries.
- Directions: Cranberries are cooked in sugar and lime juice until soft, then add the remaining ingredients.
- Long pepper gravy: Classic turkey gravy spiced with Indonesian long black pepper
Galbi Jjim (갈비찜)—David Shim, Cote
“Galbi Jjim (갈비찜) is a festival dish. Growing up, you get to enjoy it during Korean thanksgiving or when someone important comes over for dinner. Another cool thing is that you can cook this recipe two ways. The first way is traditional, over the stove with a pot. The second way is to cook it in a rice cooker or with a crockpot cooker.” - David Shim
- Galbi Jjim (갈비찜) Ingredients:
- Braising liquid
- 2 cups soy sauce
- 1/2 cup sugar
- 1 ea. Korean pear (juiced)
- 1 cup mirin
- 2 cups water
- 1 tbsp. ginger (juiced)
- 1 tbsp. finely chopped garlic
- 3/4 lb. Bone-in short rib
- Tip: You can find them in the Korean market as Galbi Jjim beef
- Vegetable
- 10 pc. daikon, large dice
- 10 pc. carrot, large dice
- 5 - 7 pc. shiitake mushroom
- 1 cup scallions, chopped
- 1/2 cup red/green jalapeños for garnish
- Braising liquid
- Directions: Method #1
- Rinse the beef with cold water to remove any small particles of bones and blood.
- Add the beef into the deep pot and pour over the braising liquid.
- Bring it to a boil and lower the heat to a small simmer.
- Once it starts to simmer add the daikon, mushroom and the carrots and cook for approx. 45 minutes to an hour.
- Pull off the heat and let the beef cool in its juice until it's time to serve.
- To serve: Heat the pot with braised beef and add the scallions and jalapeños just before serving.
- Enjoy!
- Directions: Method #2
- Rinse the beef with cold water to remove any small particles of bones and blood.
- Add the beef, braising liquid (do not fill all the way, leave about 1/4 empty), dakions, carrots, and mushrooms and press cook.
- Once the cooking is done, unplug the cooker and let it sit until you have to serve (The time varies depending on the cooker but by the time it's done the meat should be all cooked and ready to go)
- To serve: Press the cooker to cook mode and wait about 15 to 25 minutes until it gets hot. Lastly, add scallions and jalapeños before serving.
Bread and Butter Sage Stuffing—Ryan Hardy, Legacy Records
- 2.5 lb. Crunchy Country Italian Bread, torn into pieces and dried (about 2 loaves)
- 1.5 lb. unsalted butter
- 1.5 cups chopped celery
- 2 cups onions (about 2 onions)
- 1 cup apple, peeled and chopped (about 1-2 apples)
- 3 cups water or veg stock
- 8 sprigs thyme
- 30 sage leaves, sliced into thin strips
- 1 cup dried dates or raisins (optional)
- 1 cup chestnuts, dry roasted
- 2 tbsp. salt (plus more to taste)
- Freshly ground black pepper
- Pinch cayenne pepper
Directions:
- Tear the bread and allow to dry overnight or in a low oven until crunchy and stale.
- Melt half the butter in a large saucepan and sauté the onions, celery, thyme and apples until translucent about 8-10 minutes.
- Add the water or stock to the pan and bring to a boil.
- Remove the thyme sprigs from the liquid and discard.
- Pour the stock and onion mixture over the bread in a large bowl and set aside.
- Heat a sauté pan over high heat for 30 seconds and add the remaining butter allowing it to sizzle and spit. Do not shake the pan, but let the butter sit and brown around the edges of the pan.
- Add the sage to the browning butter and cook for an additional 2 minutes until the brown is a hazelnut brown color.
- Pour the brown butter and sage over the bread mixture then add the chestnuts, fruit, salt, and seasoning, and mix well.
- Adjust the seasoning as necessary—the mixture must be well seasoned.
- Place the stuffing mixture in a pan and bake covered for 30 minutes at 375 degrees Fahrenheit.
- Remove the foil and bake another 15 minutes or until browned on top.
Enjoy it!
