STUDIO CITY (KCAL9) — Global Cuisine’s Gary Arabia joined Leyna Nguyen on KCAL9 Wednesday to show viewers how to make Thanksgiving side dishes!
GRANDE MARNIER CRANBERRY SAUCE
1 ½ cups water
2 lbs of Fresh Cranberries
3 quarters of a cup of white sugar
Lemon Zest of 3 Lemons
1 cup of Orange Juice
3 Tbsp ofGrand Marnier
Add Water to pot and add the Fresh Cranberries.
Bring it to a boil until the cranberries pierce (about 5 minutes)
Add sugar, lemon zest, and orange juice
Reduce liquid by 3 quarters and then add Grand Marnier
Refrigerate for 1 hour
TRUFFLED MASHED POTATOES
6 whole potatoes cut into 2 inch dices
1 Tbsp of Salt
1 Gallon of Water
⅓ of a pound of butter
1 Tbsp of Fresh Chopped Garlic
1 Tbsp of Fresh Chopped Truffles (if not available use truffle oil)
1 Tbsp of Garlic Salt
½ tsp of White Ground Pepper
1 ounce Truffle Oil
2 cups of Manufacturing Cream
Peel and Boil potatoes for twenty minutes or until tender. (some prefer baking the potatoes. Either way is fine) Use potato ricer to make texture of potatoes fine. ( a potato masher is also fine to make texture of potatoes smooth and fine) Set potatoes aside.
In a separate pan melt the butter and add the chopped garlic first. Simmer in pan for 3 minutes.
Add truffles, garlic salt, white ground pepper, truffle oil and heavy manufacturing cream (heavy cream) to pan and stir and combine using medium heat. Remove mixture from heat after 4 minutes.
Combine mixture to potatoes and mix together with spatula. (mashed potatoes may be whisked or whipped with kitchen-aid or electric mixer)
SWEET POTATO MOUSSE INSTRUCTIONS
6 Jumbo Sweet Potatoes
2 Cups of Coconut Milk
1 Tbsp of Kosher Salt
⅓ lb of Butter
Oven roast the sweet potatoes with skin on at 350 degrees for an hour or until soft.
Peel potatoes, discard skins, and run them through a ricer or masher until potato texture is fine. (a kitchen with mixer or electric mixer may also be used to achieve the same texture of the potato) Set sweet potatoes aside.
In a pan over medium high heat add the Coconut Milk, Kosher Salt, and Butter together and bring it to a boil. Remove mixture from heat and set aside.
Combine coconut milk mixture with sweet potatoes and stir with spatula. Place in bowl and bake in 350 degree oven for 20 minutes.
CURRIED WINTER VEGETABLES
1 lb of ½ inch diced Rutabaga,
1 lb of ½ inch diced Celery Root
1 lb of ½ inch diced Turnips
1 lb of Baby Peeled Carrots cut in halves
3 Tbsp of Extra Virgin Olive Oil
2 Tbsp of Chopped Garlic
2 tsp Chopped Ginger
2 Tbsp of yellow Curry Powder
1 Tbsp of Honey
Salt and pepper
2 Tbsp freshly chopped cilantro
Blanche all vegetables in boiling water for five minutes. Cool the vegetables
To room temperature.
Coat all vegetables with olive oil.
Add remaining ingredients except cilantro to vegetables and stir. (chopped garlic, chopped ginger, curry powder, honey, salt and pepper)
Place coated vegetables in roasting pan and place in 350 degrees F oven for 30 minutes with foil covering roasting pan.
Remove curried vegetables from oven and top with freshly chopped cilantro.
ROASTED BRUSSELS SPROUTS
2 lbs of Brussels Sprouts cut in halves
1 Tbsp of Olive Oil
½ tsp of Kosher Salt
½ tsp of Black Pepper
1 Tbsp of Balsamic Reduction
TO MAKE BALSAMIC REDUCTION
Place 1 cup of balsamic vinegar small pot and place on stove under low heat.
Keep on stove for one hour or reduced by half. Place liquid in refrigerator.
Blanche cut in half Brussels Sprouts in almost boiling water for ten minutes. Remove from heat and strain water.
Add the Brussels sprouts to mixing bowl and cover in extra virgin olive oil. Season with salt and pepper to thoroughly coat.
Place seasoned Brussels sprouts on baking sheet and drizzle with balsamic vinegar reduction.
Place baking sheet in 350 degree oven and roast for 30 minutes.