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View CartHolidays at Home: 3 Chefs Share Inspiration From Their Own Holiday Tables
As we head into holiday season 2020, we’ve been thinking that if ever there was a year to lean into new ideas—this is the year. And, honestly, there’s something exciting about trying new recipes and starting new traditions. To help get your inspiration flowing, read on to see how some of today’s most creative chefs are bringing a fresh spin to their holiday dining.
Athena Calderone—On setting a unique and personal Thanksgiving table
“As I reflect on my relationship to Thanksgiving, what I’ve realized is … it all began with my mama. The ceremony of setting the holiday table with her as a child–– of steaming the linens, and pulling out her black-and-white china, which I always thought was so chic–– is where I first discovered the beauty of cooking, design and tradition.”
“Now, as I set my own intimate table using the new Leanne Ford for Crate and Barrel tabletop collection––also so elegantly detailed in black and white––I revel in continuing a ritual so deeply rooted in my heart. But, I also love to put my own spin on things, like making a whole roasted chicken in lieu of a classic turkey. Crate and Barrel's large, non-stick roaster allows me to nestle in ALL the abundant autumnal veggies for a perfectly golden bird! Here’s to the traditions we carry on … and the new ones we create!”
Bill Kim—On bringing international flavors to the Thanksgiving meal
“We have two Thanksgivings each year—a Korean Thanksgiving with braised short ribs and a Puerto Rican Thanksgiving with lechon turkey tenderloin and Korean chimichurri. The tenderloin is marinated and cooks in no time, and we have leftovers for a couple of turkey sandwiches the next day. Pork tenderloin or even boneless chicken breasts are delicious prepared this way, too.”
PREP:
20 minutes
COOK:
25 minutes
YIELD:
4 servings
Ingredients
- For the Ko-Rican sauce
- 2 tablespoons sweet paprika
- 2 tablespoons dried oregano
- 2 tablespoons dark chili powder
- 2 tablespoons Madras curry powder
- 10 cloves garlic, finely chopped
- ¼ cup kosher salt
- ½ cup distilled white vinegar
- ½ cup olive oil
- For the nước chấm sauce
- 2 green Thai chiles
- ¼ cup dark brown sugar, firmly packed
- ¼ cup fresh lime juice
- ¼ cup fish sauce
- ½ cup water
- 1 clove garlic, finely chopped
- For the turkey and Korean chimichurri
- 2 turkey breast tenderloins, 1½ pounds each
- 1¼ cups Ko-Rican sauce
- ¼ cup nước chấm sauce
- ¼ cup fresh parsley, coarsely chopped
- ¼ cup fresh cilantro, coarsely chopped
Directions
- Make the Ko-Rican sauce. In a small bowl, whisk together the paprika, oregano, chili powder, curry powder, garlic, salt, vinegar and olive oil.
- Make the nước chấm sauce. Remove the seeds from the Thai chiles and finely chop them. In a small bowl, whisk together the brown sugar, lime juice, fish sauce, water, garlic and chiles.
- Place the tenderloins in a large, shallow dish. Pour 1 cup of the Ko-Rican sauce over meat and turn the tenderloins to coat them evenly. Cover and marinate in the refrigerator for at least 20 minutes or up to 1 hour.
- Preheat the grill to medium heat (350°F–375°F) and set it up for indirect-heat cooking. If using a charcoal grill, move the coals to one side of the charcoal grate. If using a gas grill, turn off half of the burners.
- Place the tenderloins on the grill grate away from the heat, close the lid and cook them for about 25 minutes, until their internal temperature reaches 165°F. If desired, just before the turkey has finished cooking, move it directly over the fire to brown, turning as needed. Transfer the turkey to a cutting board and let rest for 10 minutes.
- While the turkey is cooking, make the Korean chimichurri. In a food processor, combine the remaining Ko-Rican sauce, nước chấm sauce, parsley and cilantro and process until smooth. Set the chimichurri aside at room temperature until the turkey is done.
- Cut the tenderloin (against the grain) into ½” thick slices and arrange it on a serving platter. Serve it with chimichurri.
Craig Couper—On a showstopping holiday main dish (that isn’t turkey!)
“While not as traditional as roast turkey or ham, this five spice-rubbed pork loin is a showstopper when it comes to a crowd-pleasing holiday main dish. The spices, salt and sugar form a slightly charred crust that intermingles with the juices of the pork—crispy on the outside and juicy on the inside. Serve with roasted vegetables and brown butter mashed potatoes for a delicious holiday dinner.”
Five Spice-Rubbed Pork Loin
PREP:
5 minutes
COOK:
1 hour 15 minutes
YIELD:
6 servings
Ingredients
- 1 3-pound pork loin
- 1 cup five-spice rub (recipe below)
- For the five spice-rub
- 1 cup paprika
- 1 cup kosher salt
- 3 tablespoons black pepper, freshly ground
- 6 tablespoons five-spice powder
- 4 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 cup brown sugar
Directions
- To make the five-spice rub, combine all of the ingredients in a small bowl.
- Rub the pork loin with 1 cup of the five-spice rub; store the remaining five-spice rub in an airtight container for future use. Refrigerate the pork overnight or up to a day to slightly cure.
- Preheat the oven to 425°F. In a baking dish, roast the pork line for 60–75 minutes, until the internal temperature is 150–160°F.
- Let the pork loin rest for 5 minutes before slicing it into ¼” slices. Serve it immediately.