Thanksgiving Flavorites

Thanksgiving is upon us and if you are hosting you probably already have a plan for the turkey. Maybe you stick with the way your grandma seasoned the bird simply with a bit of salt and pepper or, perhaps, you found an adventurous recipe for a brine (a seasoned bath) and dry rub.  Either way, your bird will be beautiful and the centerpiece of your meal.  Your next step is to plan side dishes that both complement and enhance the main course without overwhelming the palate. You might consider tradition, flavor compatibility, availability, texture, color, nutrient values, and just sheer yumminess.

One way I choose to tackle this coordination of dishes and flavors is to plan the main course and then pull one or two of the herbs/spices that I use and match them to the other pieces of the meal.  For instance, if I am having a Southwestern rub including cumin, chili powder, garlic, oregano on my turkey I might season some green beans with a pinch of red pepper flakes and garlic while they sauté in a pan and then squeeze a little lime juice right before serving.  Similar flavors without blanketing the same taste right on top and then add a little zing and freshness with the lime, which is also consistent with the Southwest theme.

Think, for a moment, about some of the classic flavor combinations many times reflecting a geographical region or ethnic group.  If I think Thai food, I might think lemongrass, chili, and coconut; if I think French I might include rosemary, thyme and lavender in my mental flavor blender.  This is where science and art collide in the kitchen.  I encourage you to play with this, have fun, use fresh ingredients whenever possible and do not be afraid to try something new. 

Sunset magazine offered the following six great rubs for turkey (or any meat for that matter) in November of 2001. To get your brain churning, I am following each with an idea for a vegetable side. See what you can come up with, I look forward to hearing about them! 

Chinese Five-Spice Rub: In a small bowl, mix 1 tablespoon ground ginger, 1 1/2 teaspoons ground cinnamon, 1 teaspoon crushed anise or fennel seed, and 1/2 teaspoon ground cloves. (Or use 2 tablespoons Chinese five-spice blend.) Makes about 2 tablespoons.

                Snow Peas gently sautéed with minced fresh ginger (1 lb of peas to 1 tsp fresh ginger)

Jamaican Jerk Rub: In a small bowl, mix 1 1/2 teaspoons ground ginger; 1 teaspoon each ground allspice, dried thyme, cayenne, and pepper; and 1/2 teaspoon onion powder. (Or use 2 tablespoons Jamaican jerk blend.) Makes about 2 tablespoons.

Sweet Potatoes cut into bite sized chunks, rubbed with chili powder, salt and olive oil  and roasted in the oven for 30-35 minutes at 350°.

Provençal Rub: In a small bowl, mix 2 teaspoons each crushed dried rosemary and dried thyme and 1 teaspoon each dried rubbed sage and dried lavender (or more sage). (Or use 2 tablespoons Provençal herb blend.) Makes about 2 tablespoons.

Asparagus dusted lightly with thyme leaves and drizzled with just a little bit of olive oil, roast in the oven for 10 minutes at 350°. Squeeze the juice of half a lemon over the asparagus just before serving.

Red Curry Rub: In a small bowl, mix 2 teaspoons chili powder; 1 teaspoon each ground coriander, ground ginger, and cayenne; 3/4 teaspoon ground cumin; and 1/4 teaspoon ground turmeric. (Or use 2 tablespoons red curry powder.) Makes about 2 tablespoons.

Green Beans sautéed for about 7 minutes or til desired doneness  (I like mine still a bit crisp) with 1 tsp of olive oil and a light dusting of cumin & a pinch of salt (1 lb of beans to 1 tsp cumin).

Southwest Chili Rub: In a small bowl, mix 1 tablespoon ground ancho or California chili and 1 teaspoon each ground cumin, ground chipotle chili or cayenne, and dried oregano. (Or use chili powder or a Southwest chili blend.) Makes about 2 tablespoons.

Toss together a colorful green salad with 1 bunch of spinach, half of a head of thinly sliced cabbage, a handful of cilantro leaves, 2 diced tomatoes, 1 shredded carrot, top with a slice avocado and serve with a homemade vinaigrette of ½ cup good olive oil, ¼ cup fresh lime juice, ½ tsp salt, & ½ tsp fresh ground black pepper (put all ingredients in a clean jam jar or some other container with a lid and shake well).

Two Steps Back Ingredients:
Snow peas, asparagus, thyme, green beans, lettuce, spinach, cabbage, cilantro,cumin, tomatoes, carrots.  If you are lucky enough to live in a warm, mild climate you could also grow your own citrus & avocados (I'm a little jealous).