Looking for some new recipes to turn into traditions for your family this holiday season? THANKSGIVING UNSTUFFED, featuring celebrity chefs Marcus Samuelsson (ABC’s “The Taste,” New York Times-bestselling author of Yes, Chef) and Gail Simmons (Bravo’s “Top Chef”), along with food writer and comedian Max Silvestri, has what you are looking for!
The chefs will be creating an epic Thanksgiving meal for their own friends and family, and want to help you do the same for yours by providing you with some of their favorite recipes. Marcus, for example, will be preparing a delicious “Corn and Cauliflower Soup,” while Gail will be making her amazing “Asian Cornish Game Hens” and Max will offer a one-of-a-kind recipe for “Stuffed Pork Roast Wrapped in Ribs.”
THANKSGIVING UNSTUFFED will premiere on FYI on Thursday, November 20, at 10 p.m. ET. But, to get you started, here is a unique Thanksgiving-themed appetizer from “Top Chef” judge Gail Simmons:
Cornmeal Fried Oysters with Lemon-Cranberry Aioli
Makes 1 cup
- 1/2 cup frozen cranberries
- 1 teaspoon lemon zest
- 1 tablespoon sugar
- 2 tablespoons water
- 1 large egg yolk
- 1 tablespoon fresh lemon juice, plus more to taste
- 1/4 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup canola oil, divided
Add the cranberries, lemon zest, sugar and water to a saucepan. Cook over medium heat until cranberries are soft. Increase heat and cook until cranberries burst, about 10 minutes. Set aside to cool.
In a blender or food processor, combine egg yolk, lemon juice, mustard, garlic, salt and pepper. Blend together until well combined. With blender still on, add the oil in a slow, steady stream until thickened and smooth. Transfer aioli to a mixing bowl and gently fold in cranberry mixture. Season with salt and more lemon juice to taste. Refrigerate until needed.
Aioli can be kept in an airtight container in the refrigerator for up to one week.
Cornmeal Fried Oysters
Makes 12 oysters
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1/8 teaspoon cayenne pepper
- Freshly ground pepper
- 12 freshly shucked oysters
- Vegetable oil for frying
- 2 tablespoons finely chopped parsley
In a large shallow bowl, mix together cornmeal, flour, cayenne, salt and pepper. Dredge each oyster well in the cornmeal mixture and set aside on a sheet tray or paper towel. In a large, deep sauté pan add enough oil to cover the base and up the sides about an inch. Heat the oil over medium high heat until very hot. Working in batches, to not crowd the pan, fry oysters until golden, about 1 minute. Transfer oysters to a paper towel-lined plate. Garnish with parsley and serve hot with Lemon-Cranberry Aioli.
Image & Video: Courtesy of FYI, Used with Permission