The Gorbals

What food blog would be right without a Thanksgiving Day post?

Between now and this time last year, a plethora of things have happened. So much so that I had minimal to no expectations of doing my traditional homemade Thanksgiving feast. …  That was until some unexpected Santa Monicans came into my life and inspired me otherwise.  Thanks to them, I took part in what was the most moist turkey I’ve ever had a hand in.  I’ve had some epic Thanksgiving meals in my time. But this year, I have to say, I am the most thankful for knowing genuine people, who contributed in embodying the concept of “help” to me and who I am the most thankful for in giving me the most relaxing holiday I’ve come to know. 

Recipes

• a 11-12 lbs. turkey rubbed with olive oil/herbs/citrus zests; basted in water and chicken stock on the bottom of a roasting pan every 1/2 hour for 4-5 hours
• stuffing, which ended up being dressing
• potato and leek gratin
• sweet potato casserole; addendum: marshmallows

Side Notes

• our 11-12 lbs. Butterball turkey was named Harriet
• Harriet was frozen when bought and refrigerated 2 days but needed at least 3; soak your bird in tepid water for 2-3 hours and change the water when the water gets cold on a regular basis to get your 12-pounder ready for roasting on T-day
• there is no such thing as over basting your turkey: our every 1/2 hour basting session for 4 hours rendered the moistest turkey, so moist leftovers 3 days after were still tender

For you Miami, Los Angeles and I think Louisianna people, do make a pit stop at your local 8 Oz. Burger Bar. When in want of a well cooked and prepared burger (veggie or traditionally meatastic-wise), they will not disappoint. Note the $4 sides/drink happy hour deals, which off the top of my head come at $4 bottled beers/cocktails/wine and appetizers (hummus & pita, fries, fried olives) from at least 4 to 7 PM.

My reason for this post, however, comes directly from their current special: the $12 “Fall Classic” grilled turkey burger—a prequel to Thanksgiving: a grilled turkey burger (or optionally fried), filled with stuffing, persimmon relish…and in the words of a dear friend, “juicy yum yums.” It is, or rather was, my treat to myself after much success from a full day (of school/work). But the treat was all mine having escalated my recent memory of happy burger memories to a whole new ridiculous level. Thank you, 8 Oz. and its staff! <3

An Ode to Vegas (part 2 of 2).

I’m not a Vegas person. On surface, me and Vegas seem like a good idea: tons of all kinds of good food, drinks galore, all night clubs, parties… But that’s just it: Vegas is too much for me. Over the years I’ve resigned myself into believing we are simply incompatible. That was until September, when I realized Vegas is pleasant when you’re there for people you love. And exactly a month ago, that fact was compounded on and complimented with amazing meals and what became my never ending glass of champagne.

________

After a not so modest wedding at Chapel of the Bells, our small party of 9 headed to The Eiffel Tower Restaurant.  Even though we had just come from a wedding, which in all honesty had some pretty touching vows, I, for one, am not about being in love in Vegas. Least of all in a Vegas facade of Paris, such as the Paris Hotel. But lo’ and behold, I fell hard. I was knocked off my feet by a most beautiful rack of lamb! Aside from my memory of how perfectly cooked and tender it was, my favorite memory has to be the waiter whose eyes fluttered when he suggested it to me. It had that kind of look, that I-know-I-work-here-but-SERIOUSLY-this-will-BLOW-YOUR-MIND look. And he was beyond right.

As a wedding gift, I arranged to have a wedding cake surprise the couple. The special events coordinator at The Eiffel Tower Restaurant was helpful but had her and the restaurants hands tied on account of the 10-10-10 weekend. (Lucky numbers are no small matter in Vegas, believe me.) The kitchen was too backed up to accommodate my wedding cake requests. Luckily, the good people at JJ’s Boulangerie came to our rescue. I was pretty nervous (understatement) about this cake since I had no way of seeing it before it was presented to our table. But Mr. Schmythe (sp?) and his team did a stellar job and had our bride in a 10-minute session of happy waterfall tears.

My note to self should I venture to Vegas next would be to make the most out of it by laying poolside in a cabana, share a minimum of 3 bottles of champagne (good for 2-3 people) and treat myself to a steak dinner.  That was how we spent the tail end of our trip and weekend.  I thank Rumor and Mon Ami Gabi for meeting these points with perfect detail. To this day, the mention of “merlot butter” makes my knees weak. And thanks to those moments, there is hope for me and Vegas yet.

My standard homemade breakfast: toasted quinoa wheat bread, shredded lite Mexican cheese, sauteed spinach and tomatoes with green onions and garlic topped with a fried egg.  Only this time, I finally perfected a poached egg!

It starts with an InDesign assignment for a cookbook layout and the next thing you know thing you know you’re making 36+ tamales for extra credit and fun.  The recipe is the Chicken Tomatillo Tamale from Tamales 101: A Beginner’s Guide To Making Traditional Tamales.  It’s also known as the ultimate distraction from my finals.