APPLE VALLEY, Minn. - If you don't want to deal with the dishes on Thanksgiving, there is always the option of eating out. Several restaurants around the Twin Cities will be serving a Thanksgiving Day feast.
KARE 11's Bryan Piatt stops by one of those restaurants, Enjoy! Restaurant in Apple Valley to see what they can teach us about taking Thanksgiving Day staple dishes to the next level. Other restaurants that still have reservations available include Axel's Charhouse in Roseville, D' Amico Kitchen at the Chambers Hotel, Fire Lake Grill in Minneapolis, The Liffey in St. Paul and Spasso in Minnetonka.
Below are the recipes featured by Enjoy! Restaurant Executive Chef Robert Hodges:
Salt roasted shaved beets with baby arugula tossed in a citrus vinaigrette and fresh shaved parmesan.
• 3 ounces stripped beet
• 1 ounce baby arugula
• ¼ ounce shaved parmesan
• ¼ ounce citrus vinaigrette
Place the beets on a bed of kosher salt and roast in an oven at 375 for 45 minutes or till the beets are tender. Place the beets into the fridge to cool down. Once the beets are cool remove the skin by rubbing it off in a towel. Thinly slice the beets and line a salad plate with 5-6 slices. Toss your arugula with the citrus vinaigrette and place on top of the beets in the middle of the plate and garnish with fresh shaved parmesan.
A mix of hearty fall vegetables to include parsnips, butternut squash, Brussels sprouts and braised pork belly.
• 1 pound Butternut squash
• 1 pound Parsnips
• 1 pound Orange caramelized Brussels sprouts
• 1/4 pound Pork Belley
• ½ pound Shitake mushrooms
• 3 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper freshly cracked
Peel the squash and the parsnips and dice into ½ inch squares place in bowl and toss with half the olive oil and salt and pepper. Spread out evenly on a cookie sheet and roast in the oven at 350 until they are just starting to brown. Remove the stems from the mushroom and quarter them. Add them to the squash and parsnips about half way thru the roasting process. Take the Brussels sprouts and cut them in half. Blanch them boiling water for 2-3 min. Remove the sprouts from the water and drain well. Mix all the vegetables together and add remaining oil and salt and pepper to taste. Hold warm in a glass baking dish till dinner time.
Whipped Sweet Potatoes
Sweet potatoes done right; Whipped with honey brown sugar and butter.
• 5 pounds Yams
• 3 ounces Honey
• ¼ cup Brown Sugar
• ½ tablespoon kosher salt
• 2 ounces of Butter
Peel and quarter the sweet potatoes. Boil the sweet till they are fork tender. Place the sweets and remaining ingredients into a mixing bowl and whip until well mixed.
Orange Caramelized Brussels Sprouts
A fall favorite, Brussels sprouts braised with fresh squeezed orange juice and oregano and topped off with orange zest.
• 1 pound Brussels sprouts
• 1 cup of Orange Juice
• 1 Orange Zest only
• 1 tablespoon chopped Oregano
• 1 ounce olive oil
Cut the Brussels sprouts in half. Heat a sauté pan on high heat and add the oil. Quickly sauté the sprouts until they start to brown and then add orange juice, oregano and orange zest. Reduce the orange juice until its syrup and remove from the heat. Transfer to a serving container and enjoy.
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