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"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
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"disqusTitle": "Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes",
"title": "Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Sweet potatoes always find their way onto my Thanksgiving table, often as a simple puree with a little butter and salt or sometimes as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\" target=\"_blank\" rel=\"noopener\">British-style roasties\u003c/a>. (But never, never as a casserole topped with melted marshmallows.) But I like to mix things up, and since this year we came up with a Mexican-inspired feast, the sweet potatoes had to follow suit. Luckily, this is one of the easiest side dishes you can make. There’s maybe 5 minutes of hands-on time and the rest of the magic happens in a hot oven.\u003c/p>\n\u003cp>Of course, these sweet-hot-tart beauties don’t need to be relegated to your holiday gathering. Because they are so easy to make, they are a great addition to any weeknight meal, and pair well with roasted pork tenderloin, chile-braised beef brisket, or even simple grilled chicken breasts.\u003c/p>\n\u003cp>Be sure to purchase orange-fleshed sweet potatoes (or yams) as they have the best texture and sweet flavor that makes the chile and lime sing. Sweet potatoes are best when used soon after purchase.\u003c/p>\n\u003ch2>Recipe: Roasted Chile and Lime Sweet Potatoes\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lbs orange-fleshed sweet potatoes or yams, peeled (3 to 4 sweet potatoes)\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 teaspoon ancho chile powder\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 2 limes\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 425F. Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg\" alt=\"Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the yams to a large rimmed baking sheet and drizzle with the olive oil. Sprinkle with the chile powder, salt, half the lime zest and juice. Toss to coat. Spread into an even layer on the baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg\" alt=\"Add the yams to a large rimmed baking sheet and drizzle with the olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yams to a large rimmed baking sheet and drizzle with the olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg\" alt=\"Sprinkle with the chile powder, salt, half the lime zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chile powder, salt, half the lime zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113442\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg\" alt=\"Toss to coat. Spread into an even layer on the baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat. Spread into an even layer on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until caramelized and tender, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113441\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg\" alt=\"Roast until caramelized and tender, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until caramelized and tender, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg\" alt=\"Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Roasted sweet potatoes are great, but add a pop of chile and lime and take these tubers to a whole new level of delicious.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sweet potatoes always find their way onto my Thanksgiving table, often as a simple puree with a little butter and salt or sometimes as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\" target=\"_blank\" rel=\"noopener\">British-style roasties\u003c/a>. (But never, never as a casserole topped with melted marshmallows.) But I like to mix things up, and since this year we came up with a Mexican-inspired feast, the sweet potatoes had to follow suit. Luckily, this is one of the easiest side dishes you can make. There’s maybe 5 minutes of hands-on time and the rest of the magic happens in a hot oven.\u003c/p>\n\u003cp>Of course, these sweet-hot-tart beauties don’t need to be relegated to your holiday gathering. Because they are so easy to make, they are a great addition to any weeknight meal, and pair well with roasted pork tenderloin, chile-braised beef brisket, or even simple grilled chicken breasts.\u003c/p>\n\u003cp>Be sure to purchase orange-fleshed sweet potatoes (or yams) as they have the best texture and sweet flavor that makes the chile and lime sing. Sweet potatoes are best when used soon after purchase.\u003c/p>\n\u003ch2>Recipe: Roasted Chile and Lime Sweet Potatoes\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lbs orange-fleshed sweet potatoes or yams, peeled (3 to 4 sweet potatoes)\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 teaspoon ancho chile powder\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Finely grated zest of 2 limes\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 425F. Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg\" alt=\"Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the yams to a large rimmed baking sheet and drizzle with the olive oil. Sprinkle with the chile powder, salt, half the lime zest and juice. Toss to coat. Spread into an even layer on the baking sheet.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg\" alt=\"Add the yams to a large rimmed baking sheet and drizzle with the olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-olive-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yams to a large rimmed baking sheet and drizzle with the olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg\" alt=\"Sprinkle with the chile powder, salt, half the lime zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-lime-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chile powder, salt, half the lime zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113442\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg\" alt=\"Toss to coat. Spread into an even layer on the baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to coat. Spread into an even layer on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until caramelized and tender, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113441\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg\" alt=\"Roast until caramelized and tender, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-roasted-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until caramelized and tender, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg\" alt=\"Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mexican-Style Thanksgiving: Savory Black Beans",
"title": "Mexican-Style Thanksgiving: Savory Black Beans",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>When I was in college in Texas, many years ago, my off-campus house was often the gathering place for friends. And when friends gathered, we made food – lots of it. As students we were on a strict budget, and many folks were vegetarian (for both political and budgetary reasons!) so we had to be creative. Of the many favorites during those days, which have carried through to my adulthood, one of the stand-outs was making a big pot of savory-sweet black beans.\u003c/p>\n\u003cp>Nothing irks me more when you order black beans at a restaurant and all you get is an unseasoned pile of starchy blandness. (Ok, well, plenty of things irk me, but come on....all it takes is a little salt and spices to jazz up beans.)\u003c/p>\n\u003cp>My friends and I came up with this recipe, which hasn’t morphed much in the (ahem) number of years since college, and I still love serving it at big gatherings. It would be a great addition to an alternative Mexican-inspired Thanksgiving spread alongside Mexican rice and chile-rubbed turkey with mole gravy. But it’s just as festive when served up over a bowl of white steamed rice with a pile of warm, fresh tortillas, the way we did it back in Texas so long ago (if you are really feeling fancy, top it with fresh tomato pico de gallo, shredded Jack cheese, and a dollop of sour cream.)\u003c/p>\n\u003cp>Be sure to soak your beans the night before as it helps plump them up, gives them better texture, and makes them cook a bit faster.\u003c/p>\n\u003cfigure id=\"attachment_113464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-uncooked.jpg\" alt=\"Pre-soaked black beans ready to cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pre-soaked black beans ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Savory Black Beans\u003c/h2>\n\u003cp>\u003cem>Makes 10–12 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb dried black beans (about 2 cups), soaked overnight in cold water to cover by a few inches\u003c/li>\n\u003cli>4 cloves garlic, peeled\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 small red bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small yellow or orange bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small green bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 tablespoon dried Mexican oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dry red wine\u003c/li>\n\u003cli>2 tablespoons sugar (optional)\u003c/li>\n\u003cli>Hot pepper sauce, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-veg-cut.jpg\" alt=\"Prepped vegetables for the savory black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables for the savory black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain and rinse the beans. Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender, about 1 hour (this is highly dependent upon the age of the beans so it could take less time or more time, so keep an eye on them!). If the beans start to dry out, add a little boiling water to keep them moist and slightly soupy. (If, at the end of cooking, there is too much liquid in the pot, skim some of it out.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-raw-water.jpg\" alt=\"Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. Cook, stirring, until the vegetables are really tender, about 8 minutes. When the beans are tender, add the vegetables to the beans. Stir in the wine and sugar. Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg1.jpg\" alt=\"In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-toss-veg.jpg\" alt=\"Cook, stirring, until the vegetables are really tender, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the vegetables are really tender, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg.jpg\" alt=\"When the beans are tender, add the vegetables to the beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the beans are tender, add the vegetables to the beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-sugar.jpg\" alt=\"Stir in the wine and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the wine and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-finish.jpg\" alt=\"Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final1.jpg\" alt=\"Serve the Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Perfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded. ",
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"description": "Perfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was in college in Texas, many years ago, my off-campus house was often the gathering place for friends. And when friends gathered, we made food – lots of it. As students we were on a strict budget, and many folks were vegetarian (for both political and budgetary reasons!) so we had to be creative. Of the many favorites during those days, which have carried through to my adulthood, one of the stand-outs was making a big pot of savory-sweet black beans.\u003c/p>\n\u003cp>Nothing irks me more when you order black beans at a restaurant and all you get is an unseasoned pile of starchy blandness. (Ok, well, plenty of things irk me, but come on....all it takes is a little salt and spices to jazz up beans.)\u003c/p>\n\u003cp>My friends and I came up with this recipe, which hasn’t morphed much in the (ahem) number of years since college, and I still love serving it at big gatherings. It would be a great addition to an alternative Mexican-inspired Thanksgiving spread alongside Mexican rice and chile-rubbed turkey with mole gravy. But it’s just as festive when served up over a bowl of white steamed rice with a pile of warm, fresh tortillas, the way we did it back in Texas so long ago (if you are really feeling fancy, top it with fresh tomato pico de gallo, shredded Jack cheese, and a dollop of sour cream.)\u003c/p>\n\u003cp>Be sure to soak your beans the night before as it helps plump them up, gives them better texture, and makes them cook a bit faster.\u003c/p>\n\u003cfigure id=\"attachment_113464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-uncooked.jpg\" alt=\"Pre-soaked black beans ready to cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pre-soaked black beans ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Savory Black Beans\u003c/h2>\n\u003cp>\u003cem>Makes 10–12 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb dried black beans (about 2 cups), soaked overnight in cold water to cover by a few inches\u003c/li>\n\u003cli>4 cloves garlic, peeled\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 small red bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small yellow or orange bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small green bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 tablespoon dried Mexican oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dry red wine\u003c/li>\n\u003cli>2 tablespoons sugar (optional)\u003c/li>\n\u003cli>Hot pepper sauce, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-veg-cut.jpg\" alt=\"Prepped vegetables for the savory black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables for the savory black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain and rinse the beans. Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender, about 1 hour (this is highly dependent upon the age of the beans so it could take less time or more time, so keep an eye on them!). If the beans start to dry out, add a little boiling water to keep them moist and slightly soupy. (If, at the end of cooking, there is too much liquid in the pot, skim some of it out.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-raw-water.jpg\" alt=\"Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. Cook, stirring, until the vegetables are really tender, about 8 minutes. When the beans are tender, add the vegetables to the beans. Stir in the wine and sugar. Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg1.jpg\" alt=\"In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-toss-veg.jpg\" alt=\"Cook, stirring, until the vegetables are really tender, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the vegetables are really tender, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg.jpg\" alt=\"When the beans are tender, add the vegetables to the beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the beans are tender, add the vegetables to the beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-sugar.jpg\" alt=\"Stir in the wine and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the wine and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-finish.jpg\" alt=\"Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final1.jpg\" alt=\"Serve the Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mexican-Style Thanksgiving: Mexican-Style Rice",
"title": "Mexican-Style Thanksgiving: Mexican-Style Rice",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Years ago when I lived in Oakland, my across-the-street neighbors were the lovely and boisterous Garcia family. Every year, Mrs. Garcia and her daughters would spend hours braising pork and making her famous Christmas Eve tamales with Mexican rice. They would show up on our doorstep that evening, with a plate of these delicacies, the tamales and rice still warm. It didn’t matter if we’d already eaten, we still had to tuck into those gorgeous morsels.\u003c/p>\n\u003cp>Every year I would ask Mrs. Garcia how she made the rice (forget about the tamales, that was an all-day affair), because I’d never been able to quite get it right. And every year she would say “Oh it’s easy, just puree tomatoes, onions, and garlic and cook the rice in it.” Well, easier said than done without a proper recipe.\u003c/p>\n\u003cp>Here is a proper recipe. I think I’ve finally got it. This is great if you are serving it as a big spread of Mexican food, whether you are doing a whole Thanksgiving spread, or serving it alongside Christmas tamales, or just as an every day meal with friends.\u003c/p>\n\u003cp>Toasting the rice ahead of time adds flavor and texture, and helps give the rice a nicely golden color.\u003c/p>\n\u003cfigure id=\"attachment_113481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg\" alt=\"Mexican-Style Rice with Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice with Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mexican-Style Rice\u003c/h2>\n\u003cp>\u003cem>Makes 8–10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14.5-ounce) can diced tomatoes, with their juices\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>2 small cloves garlic, chopped\u003c/li>\n\u003cli>About 1 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a>, low-sodium chicken broth, or water\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>2 cups long-grain white rice\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, puree the tomatoes with juices, onion, and garlic until smooth. Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg\" alt=\"In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113486\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg\" alt=\"Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. Pour the tomato mixture over the rice, add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. Fluff the rice with a fork, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice1.jpg\" alt=\"In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice2.jpg\" alt=\"Pour the tomato mixture over the rice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the tomato mixture over the rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice3.jpg\" alt=\"Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg\" alt=\"Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Simmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.",
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"description": "Simmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.",
"title": "Mexican-Style Thanksgiving: Mexican-Style Rice | KQED",
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"headline": "Mexican-Style Thanksgiving: Mexican-Style Rice",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Years ago when I lived in Oakland, my across-the-street neighbors were the lovely and boisterous Garcia family. Every year, Mrs. Garcia and her daughters would spend hours braising pork and making her famous Christmas Eve tamales with Mexican rice. They would show up on our doorstep that evening, with a plate of these delicacies, the tamales and rice still warm. It didn’t matter if we’d already eaten, we still had to tuck into those gorgeous morsels.\u003c/p>\n\u003cp>Every year I would ask Mrs. Garcia how she made the rice (forget about the tamales, that was an all-day affair), because I’d never been able to quite get it right. And every year she would say “Oh it’s easy, just puree tomatoes, onions, and garlic and cook the rice in it.” Well, easier said than done without a proper recipe.\u003c/p>\n\u003cp>Here is a proper recipe. I think I’ve finally got it. This is great if you are serving it as a big spread of Mexican food, whether you are doing a whole Thanksgiving spread, or serving it alongside Christmas tamales, or just as an every day meal with friends.\u003c/p>\n\u003cp>Toasting the rice ahead of time adds flavor and texture, and helps give the rice a nicely golden color.\u003c/p>\n\u003cfigure id=\"attachment_113481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg\" alt=\"Mexican-Style Rice with Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice with Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mexican-Style Rice\u003c/h2>\n\u003cp>\u003cem>Makes 8–10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14.5-ounce) can diced tomatoes, with their juices\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>2 small cloves garlic, chopped\u003c/li>\n\u003cli>About 1 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a>, low-sodium chicken broth, or water\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>2 cups long-grain white rice\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, puree the tomatoes with juices, onion, and garlic until smooth. Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg\" alt=\"In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113486\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg\" alt=\"Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. Pour the tomato mixture over the rice, add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. Fluff the rice with a fork, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice1.jpg\" alt=\"In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice2.jpg\" alt=\"Pour the tomato mixture over the rice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the tomato mixture over the rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice3.jpg\" alt=\"Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg\" alt=\"Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mexican-Style Thanksgiving: Spicy Mole Gravy",
"title": "Mexican-Style Thanksgiving: Spicy Mole Gravy",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).",
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"description": "Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).",
"title": "Mexican-Style Thanksgiving: Spicy Mole Gravy | KQED",
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"headline": "Mexican-Style Thanksgiving: Spicy Mole Gravy",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey",
"title": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Making the same roast turkey year after year can get a little boring. And while I’ve mixed it up in the past by barbecuing, smoking, spatchcocking, deconstructing, and even deep-frying my birds, there comes a time when you just want to knock tradition out the window and come up with a whole new meal. This year is that year.\u003c/p>\n\u003cp>Turkey has a natural affinity with flavorful chiles, their darkly rich essence permeating the otherwise bland meat. Make sure to purchase pure chile powder, rather than chili powder which is a mixture of spices, seasonings, and salt. I chose ancho chile powder because I like the subtle spiciness, and sweet-smoky flavor. But you can also try chipotle or another pure chile. Just avoid anything overly spicy or your guests might not be too happy with you.\u003c/p>\n\u003cp>I like to pair this turkey with BAB's recipe for mole “gravy.” The mole takes a bit of time, but it makes a lot and is well worth it, plus you can make it in advance.\u003c/p>\n\u003cfigure id=\"attachment_113505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish2.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chile-Rubbed Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons ancho chile powder\u003c/li>\n\u003cli>2 teaspoons dried Mexican oregano\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003cli>Mole Gravy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg\" alt=\"One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg\" alt=\"In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg\" alt=\"Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>The day you plan to serve the turkey: Remove the turkey from the refrigerator about 1 hour before roasting. Meanwhile, preheat the oven to 400F.\u003c/li>\n\u003cli>Remove the plastic wrap, and if the turkey seems excessively moist, pat it dry with paper towels. Shove some butter under the skin and in the cavity. Stuff the cavity with the onion and carrot. Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg\" alt=\"Shove some butter under the skin and in the cavity. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shove some butter under the skin and in the cavity. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg\" alt=\" Stuff the cavity with the onion and carrot.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion and carrot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg\" alt=\"Add the stock or wine to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the stock or wine to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear. If the turkey starts to darken too quickly, lay a piece of aluminum foil over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-oven.jpg\" alt=\"Roast the turkey in the oven per instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey in the oven per instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes. Carve and serve with the mole gravy alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/p>\n\u003cfigure id=\"attachment_113509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Smoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.",
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"description": "Smoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.",
"title": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey | KQED",
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"headline": "Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making the same roast turkey year after year can get a little boring. And while I’ve mixed it up in the past by barbecuing, smoking, spatchcocking, deconstructing, and even deep-frying my birds, there comes a time when you just want to knock tradition out the window and come up with a whole new meal. This year is that year.\u003c/p>\n\u003cp>Turkey has a natural affinity with flavorful chiles, their darkly rich essence permeating the otherwise bland meat. Make sure to purchase pure chile powder, rather than chili powder which is a mixture of spices, seasonings, and salt. I chose ancho chile powder because I like the subtle spiciness, and sweet-smoky flavor. But you can also try chipotle or another pure chile. Just avoid anything overly spicy or your guests might not be too happy with you.\u003c/p>\n\u003cp>I like to pair this turkey with BAB's recipe for mole “gravy.” The mole takes a bit of time, but it makes a lot and is well worth it, plus you can make it in advance.\u003c/p>\n\u003cfigure id=\"attachment_113505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish2.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chile-Rubbed Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons ancho chile powder\u003c/li>\n\u003cli>2 teaspoons dried Mexican oregano\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003cli>Mole Gravy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg\" alt=\"One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg\" alt=\"In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg\" alt=\"Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>The day you plan to serve the turkey: Remove the turkey from the refrigerator about 1 hour before roasting. Meanwhile, preheat the oven to 400F.\u003c/li>\n\u003cli>Remove the plastic wrap, and if the turkey seems excessively moist, pat it dry with paper towels. Shove some butter under the skin and in the cavity. Stuff the cavity with the onion and carrot. Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg\" alt=\"Shove some butter under the skin and in the cavity. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shove some butter under the skin and in the cavity. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg\" alt=\" Stuff the cavity with the onion and carrot.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion and carrot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg\" alt=\"Add the stock or wine to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the stock or wine to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear. If the turkey starts to darken too quickly, lay a piece of aluminum foil over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-oven.jpg\" alt=\"Roast the turkey in the oven per instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey in the oven per instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes. Carve and serve with the mole gravy alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/p>\n\u003cfigure id=\"attachment_113509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Recipe: Crispy Brussels Sprouts Hash",
"title": "Thanksgiving Recipe: Crispy Brussels Sprouts Hash",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I think we can all agree that hash browns are awesome, and a hearty plate of them drizzled with ketchup alongside runny fried eggs and some crispy bacon makes the ultimate hangover fare. But they don’t have to be relegated to a greasy diner breakfast. This homemade version gets a makeover, with the addition of delicately bitter Brussels sprouts, sweet onions, and bits of salty bacon.\u003c/p>\n\u003cp>These upscale hash browns are so good that I plan to serve them for Thanksgiving dinner (I’m always looking for a new and decadent way to serve Brussels sprouts). They are terrific as is, but you can, of course, gild the lily by drizzling them with a tiny bit of aged balsamic. If you plan to do that, I’d suggest using the best you can afford (the more syrupy the better).\u003c/p>\n\u003cp>If you want to keep these vegetarian, omit the bacon and use 3 tablespoons unsalted butter or olive oil instead.\u003c/p>\n\u003cfigure id=\"attachment_113393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg\" alt=\"Crispy Brussels Sprouts Hash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy Brussels Sprouts Hash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brussels Sprouts Hash Browns\u003c/h2>\n\u003cp>\u003cem>Makes about 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 Russet potatoes, peeled\u003c/li>\n\u003cli>4 slices thick-cut Applewood-smoked or black forest bacon\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>1 lb small tender Brussels sprouts, trimmed and finely sliced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar, or to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg\" alt=\"Trim and finely slice the Brussels sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and finely slice the Brussels sprouts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) Let sit while you fry the bacon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113397\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg\" alt=\"Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg\" alt=\"Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. Transfer the bacon to paper towels, and when cool enough to handle, crumble or chop into roughly 1/2-inch pieces. Leave the fat in the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg\" alt=\"In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg\" alt=\"Transfer the bacon to paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the bacon to paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113389\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg\" alt=\"When cool enough to handle, crumble or chop into roughly 1/2-inch pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, crumble or chop into roughly 1/2-inch pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg\" alt=\"Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion, potatoes, Brussels sprouts, and crumbled bacon, in that order, then stir to mix. Season with salt and pepper, then cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113396\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg\" alt=\"You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113385\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg\" alt=\"Add potatoes, Brussels sprouts, and crumbled bacon, in that order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add potatoes, Brussels sprouts, and crumbled bacon, in that order. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113395\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg\" alt=\"Stir to mix. Season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to mix. Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113394\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg\" alt=\"Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113407\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg\" alt=\"Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "113257 http://ww2.kqed.org/bayareabites/?p=113257",
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"excerpt": "Here’s another take on Brussels sprouts to add to your repertoire.",
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"title": "Thanksgiving Recipe: Crispy Brussels Sprouts Hash | KQED",
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"headline": "Thanksgiving Recipe: Crispy Brussels Sprouts Hash",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I think we can all agree that hash browns are awesome, and a hearty plate of them drizzled with ketchup alongside runny fried eggs and some crispy bacon makes the ultimate hangover fare. But they don’t have to be relegated to a greasy diner breakfast. This homemade version gets a makeover, with the addition of delicately bitter Brussels sprouts, sweet onions, and bits of salty bacon.\u003c/p>\n\u003cp>These upscale hash browns are so good that I plan to serve them for Thanksgiving dinner (I’m always looking for a new and decadent way to serve Brussels sprouts). They are terrific as is, but you can, of course, gild the lily by drizzling them with a tiny bit of aged balsamic. If you plan to do that, I’d suggest using the best you can afford (the more syrupy the better).\u003c/p>\n\u003cp>If you want to keep these vegetarian, omit the bacon and use 3 tablespoons unsalted butter or olive oil instead.\u003c/p>\n\u003cfigure id=\"attachment_113393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg\" alt=\"Crispy Brussels Sprouts Hash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy Brussels Sprouts Hash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Brussels Sprouts Hash Browns\u003c/h2>\n\u003cp>\u003cem>Makes about 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 Russet potatoes, peeled\u003c/li>\n\u003cli>4 slices thick-cut Applewood-smoked or black forest bacon\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>1 lb small tender Brussels sprouts, trimmed and finely sliced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon balsamic vinegar, or to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg\" alt=\"Trim and finely slice the Brussels sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-slice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and finely slice the Brussels sprouts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) Let sit while you fry the bacon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113397\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg\" alt=\"Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the potatoes using the shredder insert in your food processor or by hand on the large holes of a box shredder-grater. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg\" alt=\"Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potato-grate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Immediately transfer to a bowl of cold water (this keeps them from turning brown and also removes some of the starch.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. Transfer the bacon to paper towels, and when cool enough to handle, crumble or chop into roughly 1/2-inch pieces. Leave the fat in the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg\" alt=\"In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a well-seasoned 12-inch cast iron or other heavy frying pan, fry the bacon over medium heat until the fat is rendered and the bacon is crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg\" alt=\"Transfer the bacon to paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-bacon-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the bacon to paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113389\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg\" alt=\"When cool enough to handle, crumble or chop into roughly 1/2-inch pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-chop-bacon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, crumble or chop into roughly 1/2-inch pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg\" alt=\"Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-potatoes-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the shredded potatoes and transfer to a dry kitchen towel. Press out as much water as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion, potatoes, Brussels sprouts, and crumbled bacon, in that order, then stir to mix. Season with salt and pepper, then cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113396\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg\" alt=\"You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-onions-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 3 tablespoons bacon fat in the pan. If not, add enough olive oil to make 3 tablespoons total (or pour off any excess). Heat the pan over medium heat. Add the onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113385\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg\" alt=\"Add potatoes, Brussels sprouts, and crumbled bacon, in that order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-all-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add potatoes, Brussels sprouts, and crumbled bacon, in that order. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113395\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113395\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg\" alt=\"Stir to mix. Season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-tossing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to mix. Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113394\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg\" alt=\"Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-hash-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the mixture until golden brown and crispy on the bottom, stirring only enough to keep it from burning. Turn occasionally with a spatula once the bottom becomes crisp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113407\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg\" alt=\"Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/brussels-sprouts-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue cooking until crisp and golden brown and tender throughout. Drizzle with the balsamic and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey",
"title": "Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Spatchcock.\u003c/em> Whenever I say that word I just giggle. I can’t help myself. It sounds, well, a little dirty. But it’s actually a brilliant way of cooking poultry. Also known as “butterflying,” to spatchcock a turkey (or a chicken) is to open it up/split it open, press it until it’s flattened, and then either grill it or roast it.\u003c/p>\n\u003cp>The beauty of this method is that it not only cooks the bird more quickly and more evenly, it creates crispy, crunchy, caramel-brown skin all over (not just on top!).\u003c/p>\n\u003cp>There are instructions below to spatchcock your turkey, which essentially just means that you cut out the backbone and then use all your weight (or the weight of two people in this case) to press it down as flat as you can. I would recommend that you just ask your butcher to cut out the backbone for you – it saves time and great effort.\u003c/p>\n\u003cp>I used a really big bird here – 17 1/2 pounds!- which is great for a crowd but definitely more challenging to get it to fit into a roasting pan or on a baking sheet. I would recommend a smaller bird, closer to 12 to 14 pounds. It’s easier to deal with and cooks more quickly.\u003c/p>\n\u003cfigure id=\"attachment_113330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113330\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-in-pan.jpg\" alt=\"Spatchcocked Roast Turkey in roasting pan\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spatchcocked Roast Turkey in roasting pan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Spatchcocked Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10–12+ servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 17-lb whole turkey, preferably organic, thawed\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 medium carrots, sliced\u003c/li>\n\u003cli>2 stalks celery, sliced\u003c/li>\n\u003cli>1 yellow onion, quartered and sliced\u003c/li>\n\u003cli>1 cup dry white wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450F, placing the oven rack in the center of the oven.\u003c/li>\n\u003cli>Remove the neck and reserve for making \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> and gravy. Pat the turkey dry inside and out with paper towels. Place the turkey on cutting board breast-side-down. Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey. To do this: cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. Repeat on the other side of the backbone. (Save this for making turkey stock and gravy later.) I highly recommend having someone help you do this, or you can ask your butcher to do it.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113355\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113355\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw.jpg\" alt=\"Place the turkey on cutting board breast-side-down.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the turkey on cutting board breast-side-down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut.jpg\" alt=\"Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut2.jpg\" alt=\"Cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut3.jpg\" alt=\"Repeat on the other side of the backbone.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Repeat on the other side of the backbone. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut5.jpg\" alt=\"Remove and save the backbone for making turkey stock and gravy later.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove and save the backbone for making turkey stock and gravy later. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the turkey over so it is breast-side-up and using both your hands and body weight (or a heavy saucepan or cast iron pan), press down on the turkey to break the breastbone and flatten the bird.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut8.jpg\" alt=\"Turn the turkey over so it is breast-side-up and using both your hands and body weight, press down on the turkey to break the breastbone and flatten the bird.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the turkey over so it is breast-side-up and using both your hands and body weight, press down on the turkey to break the breastbone and flatten the bird. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut11.jpg\" alt=\"You can also use a heavy saucepan or cast iron pan to flatten the bird.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can also use a heavy saucepan or cast iron pan to flatten the bird. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet. Add the carrots, celery, and onions to the bottom of the rack and add the wine. Place the turkey on the rack on top of the pan. Season the bird all over (including under the skin) with salt and pepper, then rub the turkey with some of the olive oil. Pour the wine into the bottom of the roasting pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut12.jpg\" alt=\"Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut14.jpg\" alt=\"Add the carrots, celery, and onions to the bottom of the rack and add the wine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the carrots, celery, and onions to the bottom of the rack and add the wine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut15.jpg\" alt=\"Season the bird all over (including under the skin) with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the bird all over (including under the skin) with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113352\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut16.jpg\" alt=\"Rub the turkey with some of the olive oil and pour the wine into the bottom of the roasting pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey with some of the olive oil and pour the wine into the bottom of the roasting pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast for 30 minutes, then reduce the temperature to 400F. Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. (If the bird starts to brown too much lay a piece of aluminum foil over the top.) Remove from the oven and let rest for 10 minutes before carving and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113353\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113353\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut17.jpg\" alt=\"Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113354\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113354\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut18.jpg\" alt=\"Remove from the oven and let rest for 10 minutes before carving and serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and let rest for 10 minutes before carving and serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour off the drippings, remove the fat, and add to your turkey gravy! Carve and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113329\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-stock-pour.jpg\" alt=\"Pour off the drippings, remove the fat, and add to your turkey gravy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour off the drippings, remove the fat, and add to your turkey gravy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-carve.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!",
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"description": "Looking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Spatchcock.\u003c/em> Whenever I say that word I just giggle. I can’t help myself. It sounds, well, a little dirty. But it’s actually a brilliant way of cooking poultry. Also known as “butterflying,” to spatchcock a turkey (or a chicken) is to open it up/split it open, press it until it’s flattened, and then either grill it or roast it.\u003c/p>\n\u003cp>The beauty of this method is that it not only cooks the bird more quickly and more evenly, it creates crispy, crunchy, caramel-brown skin all over (not just on top!).\u003c/p>\n\u003cp>There are instructions below to spatchcock your turkey, which essentially just means that you cut out the backbone and then use all your weight (or the weight of two people in this case) to press it down as flat as you can. I would recommend that you just ask your butcher to cut out the backbone for you – it saves time and great effort.\u003c/p>\n\u003cp>I used a really big bird here – 17 1/2 pounds!- which is great for a crowd but definitely more challenging to get it to fit into a roasting pan or on a baking sheet. I would recommend a smaller bird, closer to 12 to 14 pounds. It’s easier to deal with and cooks more quickly.\u003c/p>\n\u003cfigure id=\"attachment_113330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113330\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-in-pan.jpg\" alt=\"Spatchcocked Roast Turkey in roasting pan\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-in-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spatchcocked Roast Turkey in roasting pan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Spatchcocked Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10–12+ servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 17-lb whole turkey, preferably organic, thawed\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 medium carrots, sliced\u003c/li>\n\u003cli>2 stalks celery, sliced\u003c/li>\n\u003cli>1 yellow onion, quartered and sliced\u003c/li>\n\u003cli>1 cup dry white wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450F, placing the oven rack in the center of the oven.\u003c/li>\n\u003cli>Remove the neck and reserve for making \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> and gravy. Pat the turkey dry inside and out with paper towels. Place the turkey on cutting board breast-side-down. Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey. To do this: cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. Repeat on the other side of the backbone. (Save this for making turkey stock and gravy later.) I highly recommend having someone help you do this, or you can ask your butcher to do it.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113355\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113355\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw.jpg\" alt=\"Place the turkey on cutting board breast-side-down.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the turkey on cutting board breast-side-down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut.jpg\" alt=\"Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using poultry shears (and/or a sharp chef’s knife), cut out the backbone of the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut2.jpg\" alt=\"Cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut along one side of the backbone from the tail end near the thighs all the way through to the neck end. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut3.jpg\" alt=\"Repeat on the other side of the backbone.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Repeat on the other side of the backbone. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut5.jpg\" alt=\"Remove and save the backbone for making turkey stock and gravy later.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove and save the backbone for making turkey stock and gravy later. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the turkey over so it is breast-side-up and using both your hands and body weight (or a heavy saucepan or cast iron pan), press down on the turkey to break the breastbone and flatten the bird.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut8.jpg\" alt=\"Turn the turkey over so it is breast-side-up and using both your hands and body weight, press down on the turkey to break the breastbone and flatten the bird.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the turkey over so it is breast-side-up and using both your hands and body weight, press down on the turkey to break the breastbone and flatten the bird. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut11.jpg\" alt=\"You can also use a heavy saucepan or cast iron pan to flatten the bird.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can also use a heavy saucepan or cast iron pan to flatten the bird. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet. Add the carrots, celery, and onions to the bottom of the rack and add the wine. Place the turkey on the rack on top of the pan. Season the bird all over (including under the skin) with salt and pepper, then rub the turkey with some of the olive oil. Pour the wine into the bottom of the roasting pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut12.jpg\" alt=\"Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut12-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the turkey breast-side-up on a rack large enough to hold the bird – it can be a rack that fits into a large roasting pan or over a cooling rack that will fit over a rimmed baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut14.jpg\" alt=\"Add the carrots, celery, and onions to the bottom of the rack and add the wine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut14-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the carrots, celery, and onions to the bottom of the rack and add the wine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut15.jpg\" alt=\"Season the bird all over (including under the skin) with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut15-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the bird all over (including under the skin) with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113352\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut16.jpg\" alt=\"Rub the turkey with some of the olive oil and pour the wine into the bottom of the roasting pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut16-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey with some of the olive oil and pour the wine into the bottom of the roasting pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast for 30 minutes, then reduce the temperature to 400F. Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. (If the bird starts to brown too much lay a piece of aluminum foil over the top.) Remove from the oven and let rest for 10 minutes before carving and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113353\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113353\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut17.jpg\" alt=\"Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut17-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast, basting occasionally with the juices in the pan bottom, until crisp and golden-brown, and a meat thermometer stuck into the thickest part of the thigh away from a bone reads 165F, 1 hour to 1 hour 45 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113354\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113354\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-raw-cut18.jpg\" alt=\"Remove from the oven and let rest for 10 minutes before carving and serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-raw-cut18-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the oven and let rest for 10 minutes before carving and serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour off the drippings, remove the fat, and add to your turkey gravy! Carve and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113329\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-stock-pour.jpg\" alt=\"Pour off the drippings, remove the fat, and add to your turkey gravy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-stock-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour off the drippings, remove the fat, and add to your turkey gravy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/spatchcock-final-carve.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/spatchcock-final-carve-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bread Recipe: Rich, Eggy, Golden Challah",
"title": "Bread Recipe: Rich, Eggy, Golden Challah",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A beautifully braided loaf of \u003ca href=\"https://en.wikipedia.org/wiki/Challah\" target=\"_blank\">challah\u003c/a> (pronounced “ha-luh” not “cha-la”) is a traditional yeasted bread, rich with eggs and butter, that has religious and cultural significance in the Jewish culture. It is historically eaten on the Friday Sabbath (when two challahs are served side by side) or during certain Jewish holidays like Rosh Hashanah. If you are making it for Rosh Hashanah, it is traditional to shape it into a round. \u003c/p>\n\u003cp>But this tender, eggy bread—which is similar to brioche—can be enjoyed anytime. It’s great alongside soups and salads, made into sandwiches with thinly sliced roast beef, or served as part of a bigger celebratory meal. Not only is challah terrific on its own, but once it’s a few days old, it makes superb \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/06/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries/\" target=\"_blank\">French toast\u003c/a>. Just use it in this scrumptious recipe or your favorite recipe and serve it with maple syrup or plenty of fresh, seasonal fruit.\u003c/p>\n\u003cp>This recipe makes one large loaf, but you can divide the dough in half and create two smaller loaves if you like, either for serving on a Friday Sabbath when two loaves are more traditional or to make one for yourself and one to share (or put a baked challah in the freezer for another time). You can even divide it into multiple smaller pieces and create lovely dinner rolls or sandwich buns.\u003c/p>\n\u003cp>Keep this plain or top it with sesame seeds, poppy seeds, or flaked salt like Maldon (or a combination of any of these). Just add the seeds right after you brush the challah with the egg wash right before popping in the oven.\u003c/p>\n\u003cfigure id=\"attachment_112034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-final1.jpg\" alt=\"Rich, Eggy, Golden Challah\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rich, Eggy, Golden Challah \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rich, Eggy, Golden Challah\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 envelope (2 1/4 teaspoons) active dry yeast\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>4 tablespoons unsalted butter\u003c/li>\n\u003cli>1/2 cup plus 2 tablespoons whole milk\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>2 large eggs, plus 1 egg for egg wash\u003c/li>\n\u003cli>3 1/4 cups bread flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>Sesame seeds, poppy seeds, or coarse salt (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer, stir together the yeast and sugar. In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm (105°F to 115°F; use a thermometer to check the temperature). Pour the milk mixture into the stand mixer and stir to combine with the yeast. Let sit until the yeast has dissolved and starts to look creamy, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah0.jpg\" alt=\"Challah dough ingredients and equipment.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Challah dough ingredients and equipment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah1.jpg\" alt=\"In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah2.jpg\" alt=\"Pour the milk mixture into the stand mixer and stir to combine with the yeast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the milk mixture into the stand mixer and stir to combine with the yeast. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. Beat on low speed for a minute or so, until the dough starts to come together. Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\u003c/li>\n\u003cfigure id=\"attachment_112372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah3.jpg\" alt=\"Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah4.jpg\" alt=\"Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. Let the dough rise at room temperature for about 1 hour or until doubled in size.\u003c/li>\n\u003cfigure id=\"attachment_112375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah6.jpg\" alt=\"Remove the dough from the bowl, oil the bowl, then return the dough to the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah7.jpg\" alt=\"Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah9.jpg\" alt=\"Let the dough rise at room temperature for about 1 hour or until doubled in size.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature for about 1 hour or until doubled in size. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Line a large (12 x 17 inches) rimmed baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface.\u003c/li>\n\u003cli>Divide the dough into 3 equal pieces. (If you’d like, you can make 2 smaller loaves by dividing the dough in half, and then dividing each half into 3 pieces to braid.) Roll each piece into a rope that is about 15 inches long. When rolling the rope, keep it thick in the center and tapered at the ends. Line up the ropes side by side and braid half from the center down. When you reach the end, turn the loaf around so that the unbraided half is in front of you, then braid the other half upside down.\u003c/li>\n\u003cfigure id=\"attachment_112378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah10.jpg\" alt=\"Divide the dough into 3 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 3 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah11.jpg\" alt=\"When rolling the rope, keep it thick in the center and tapered at the ends.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When rolling the rope, keep it thick in the center and tapered at the ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah12.jpg\" alt=\"Roll each piece into a rope that is about 15 inches long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope that is about 15 inches long. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah13.jpg\" alt=\"Line up the ropes side by side and braid half from the center down.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-112381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-960x539.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line up the ropes side by side and braid half from the center down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/3KalZlYdVww\u003c/p>\n\u003cli>Pinch the ends together, then tuck them under the loaf. Transfer the loaf to the baking sheet and gently plump it so that the center is slightly thicker than the ends. Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah16.jpg\" alt=\" Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah15.jpg\" alt=\"Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the loaves are proofing, preheat the oven to 375°F. In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. If you like, dust the loaves with the seeds or sprinkle with coarse salt.\u003c/li>\n\u003cfigure id=\"attachment_112387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah18.jpg\" alt=\"In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden and hollow when thumped on the bottom, about 40 minutes. If the loaf starts to brown too quickly, cover it loosely with a piece of foil. Let cool on a rack before slicing.\u003c/li>\n\u003cfigure id=\"attachment_112392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah22a.jpg\" alt=\"Bake until golden and hollow when thumped on the bottom, about 40 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and hollow when thumped on the bottom, about 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-slice.jpg\" alt=\"Let cool on a rack before slicing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a rack before slicing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Grace your table with an impressive loaf of enticing, home-baked challah! Eggy and slightly sweet, this easy-to-make yeasted bread is similar to brioche and every bit as delicious.",
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"description": "Grace your table with an impressive loaf of enticing, home-baked challah! Eggy and slightly sweet, this easy-to-make yeasted bread is similar to brioche and every bit as delicious.",
"title": "Bread Recipe: Rich, Eggy, Golden Challah | KQED",
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"headline": "Bread Recipe: Rich, Eggy, Golden Challah",
"datePublished": "2016-09-30T11:49:49-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A beautifully braided loaf of \u003ca href=\"https://en.wikipedia.org/wiki/Challah\" target=\"_blank\">challah\u003c/a> (pronounced “ha-luh” not “cha-la”) is a traditional yeasted bread, rich with eggs and butter, that has religious and cultural significance in the Jewish culture. It is historically eaten on the Friday Sabbath (when two challahs are served side by side) or during certain Jewish holidays like Rosh Hashanah. If you are making it for Rosh Hashanah, it is traditional to shape it into a round. \u003c/p>\n\u003cp>But this tender, eggy bread—which is similar to brioche—can be enjoyed anytime. It’s great alongside soups and salads, made into sandwiches with thinly sliced roast beef, or served as part of a bigger celebratory meal. Not only is challah terrific on its own, but once it’s a few days old, it makes superb \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/06/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries/\" target=\"_blank\">French toast\u003c/a>. Just use it in this scrumptious recipe or your favorite recipe and serve it with maple syrup or plenty of fresh, seasonal fruit.\u003c/p>\n\u003cp>This recipe makes one large loaf, but you can divide the dough in half and create two smaller loaves if you like, either for serving on a Friday Sabbath when two loaves are more traditional or to make one for yourself and one to share (or put a baked challah in the freezer for another time). You can even divide it into multiple smaller pieces and create lovely dinner rolls or sandwich buns.\u003c/p>\n\u003cp>Keep this plain or top it with sesame seeds, poppy seeds, or flaked salt like Maldon (or a combination of any of these). Just add the seeds right after you brush the challah with the egg wash right before popping in the oven.\u003c/p>\n\u003cfigure id=\"attachment_112034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-final1.jpg\" alt=\"Rich, Eggy, Golden Challah\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rich, Eggy, Golden Challah \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rich, Eggy, Golden Challah\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 envelope (2 1/4 teaspoons) active dry yeast\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>4 tablespoons unsalted butter\u003c/li>\n\u003cli>1/2 cup plus 2 tablespoons whole milk\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>2 large eggs, plus 1 egg for egg wash\u003c/li>\n\u003cli>3 1/4 cups bread flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>Sesame seeds, poppy seeds, or coarse salt (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer, stir together the yeast and sugar. In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm (105°F to 115°F; use a thermometer to check the temperature). Pour the milk mixture into the stand mixer and stir to combine with the yeast. Let sit until the yeast has dissolved and starts to look creamy, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah0.jpg\" alt=\"Challah dough ingredients and equipment.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Challah dough ingredients and equipment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah1.jpg\" alt=\"In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah2.jpg\" alt=\"Pour the milk mixture into the stand mixer and stir to combine with the yeast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the milk mixture into the stand mixer and stir to combine with the yeast. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. Beat on low speed for a minute or so, until the dough starts to come together. Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\u003c/li>\n\u003cfigure id=\"attachment_112372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah3.jpg\" alt=\"Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah4.jpg\" alt=\"Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. Let the dough rise at room temperature for about 1 hour or until doubled in size.\u003c/li>\n\u003cfigure id=\"attachment_112375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah6.jpg\" alt=\"Remove the dough from the bowl, oil the bowl, then return the dough to the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah7.jpg\" alt=\"Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah9.jpg\" alt=\"Let the dough rise at room temperature for about 1 hour or until doubled in size.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature for about 1 hour or until doubled in size. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Line a large (12 x 17 inches) rimmed baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface.\u003c/li>\n\u003cli>Divide the dough into 3 equal pieces. (If you’d like, you can make 2 smaller loaves by dividing the dough in half, and then dividing each half into 3 pieces to braid.) Roll each piece into a rope that is about 15 inches long. When rolling the rope, keep it thick in the center and tapered at the ends. Line up the ropes side by side and braid half from the center down. When you reach the end, turn the loaf around so that the unbraided half is in front of you, then braid the other half upside down.\u003c/li>\n\u003cfigure id=\"attachment_112378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah10.jpg\" alt=\"Divide the dough into 3 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 3 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah11.jpg\" alt=\"When rolling the rope, keep it thick in the center and tapered at the ends.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When rolling the rope, keep it thick in the center and tapered at the ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah12.jpg\" alt=\"Roll each piece into a rope that is about 15 inches long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope that is about 15 inches long. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah13.jpg\" alt=\"Line up the ropes side by side and braid half from the center down.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-112381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-960x539.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line up the ropes side by side and braid half from the center down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3KalZlYdVww'\n title='//www.youtube.com/embed/3KalZlYdVww'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cli>Pinch the ends together, then tuck them under the loaf. Transfer the loaf to the baking sheet and gently plump it so that the center is slightly thicker than the ends. Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah16.jpg\" alt=\" Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah15.jpg\" alt=\"Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the loaves are proofing, preheat the oven to 375°F. In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. If you like, dust the loaves with the seeds or sprinkle with coarse salt.\u003c/li>\n\u003cfigure id=\"attachment_112387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah18.jpg\" alt=\"In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden and hollow when thumped on the bottom, about 40 minutes. If the loaf starts to brown too quickly, cover it loosely with a piece of foil. Let cool on a rack before slicing.\u003c/li>\n\u003cfigure id=\"attachment_112392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah22a.jpg\" alt=\"Bake until golden and hollow when thumped on the bottom, about 40 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and hollow when thumped on the bottom, about 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-slice.jpg\" alt=\"Let cool on a rack before slicing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a rack before slicing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette",
"title": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Boneless, skinless chicken breasts have the reputation of being one of the most boring things you can cook, and are typically relegated to can’t-think-of-anything-better weeknight meals. But I still love them, and I don’t think they have to be that way. Yes, it’s true that when I make chicken (which is often since it’s my go-to meat) I tend to braise bone-in thighs or roast a whole salt-rubbed bird. But you seriously can’t beat the simple, humble boneless, skinless chicken breast for ease and get-that-meal-on-the-table-because-the-toddler-is-screaming quickness.\u003c/p>\n\u003col>\n\u003cstrong>If you follow a few simple steps, you can be rewarded with juicy, flavorful chicken breasts that take center stage on your plate:\u003c/strong>\n\u003cli>Pound your chicken breasts so that they are of uniform thickness. This will help ensure that they cook through at the same rate.\u003c/li>\n\u003cli>Brine them! You don’t need to do it for long, 30 minutes is great, but tossing your breasts in a salty brine will seal in the juiciness and add flavor throughout the meat.\u003c/li>\n\u003cli>Grill them! This adds a lot of flavor, whether you use charcoal or a gas grill. Just be careful not to overcook them.\u003c/li>\n\u003cli>Let them rest for about 10 minutes for the juices to re-distribute, also helping to ensure that the breasts remain juicy.\u003c/li>\n\u003cli>Finally, serve them with a simple sauce. A vinaigrette, which I’ve included below, is a healthy and simple way to add flavor. You can also top them with purchased pesto of any sort (basil, sundried tomato, arugula, etc); a zingy homemade chimichurri; or your favorite salsa, such as spicy chipotle or tomatillo.\u003c/li>\n\u003c/ol>\n\u003ch2>Easy Grilled Chicken with Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes 4–6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 boneless skinless chicken breasts, each about 8 oz\u003c/li>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>About 4 ice cubes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1 tbsp finely chopped fresh herbs, such as oregano, thyme, marjoram and/or basil\u003c/li>\n\u003cli>1 clove minced garlic\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lemon\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick. Repeat with all of the breasts.\u003c/li>\n\u003cfigure id=\"attachment_111798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg\" alt=\"Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. If the water is still lukewarm, add 4-6 ice cubes. Add the chicken breasts, cover, and refrigerate for 30 minutes to 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_111802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg\" alt=\"In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine1.jpg\" alt=\"Brine the chicken breasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brine the chicken breasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. Shake to combine. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_111793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg\" alt=\"Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-sauce.jpg\" alt=\"Shake to combine. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shake to combine. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Remove the chicken breasts from the brine and pat dry with a paper towel. Brush with olive oil.\u003c/li>\n\u003cli>Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\u003c/li>\n\u003cfigure id=\"attachment_111792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-grill.jpg\" alt=\"Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 150-160F. Transfer to a platter, tent with foil, and let rest for 10 minutes.\u003c/li>\n\u003cli>Spoon the vinaigrette over the chicken breasts and serve.\u003c/li>\n\u003cfigure id=\"attachment_111803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-finish1.jpg\" alt=\"Spoon the vinaigrette on top of the rested chicken breasts and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the vinaigrette over the chicken breasts and serve.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chicken breasts don’t have to be dry or boring. Here’s how to keep them juicy and flavorful on the grill!",
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"description": "Chicken breasts don’t have to be dry or boring. Here’s how to keep them juicy and flavorful on the grill!",
"title": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette | KQED",
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"headline": "Labor Day Recipe: Easy Grilled Boneless Chicken Breasts with Herb-Garlic-Lemon Vinaigrette",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Boneless, skinless chicken breasts have the reputation of being one of the most boring things you can cook, and are typically relegated to can’t-think-of-anything-better weeknight meals. But I still love them, and I don’t think they have to be that way. Yes, it’s true that when I make chicken (which is often since it’s my go-to meat) I tend to braise bone-in thighs or roast a whole salt-rubbed bird. But you seriously can’t beat the simple, humble boneless, skinless chicken breast for ease and get-that-meal-on-the-table-because-the-toddler-is-screaming quickness.\u003c/p>\n\u003col>\n\u003cstrong>If you follow a few simple steps, you can be rewarded with juicy, flavorful chicken breasts that take center stage on your plate:\u003c/strong>\n\u003cli>Pound your chicken breasts so that they are of uniform thickness. This will help ensure that they cook through at the same rate.\u003c/li>\n\u003cli>Brine them! You don’t need to do it for long, 30 minutes is great, but tossing your breasts in a salty brine will seal in the juiciness and add flavor throughout the meat.\u003c/li>\n\u003cli>Grill them! This adds a lot of flavor, whether you use charcoal or a gas grill. Just be careful not to overcook them.\u003c/li>\n\u003cli>Let them rest for about 10 minutes for the juices to re-distribute, also helping to ensure that the breasts remain juicy.\u003c/li>\n\u003cli>Finally, serve them with a simple sauce. A vinaigrette, which I’ve included below, is a healthy and simple way to add flavor. You can also top them with purchased pesto of any sort (basil, sundried tomato, arugula, etc); a zingy homemade chimichurri; or your favorite salsa, such as spicy chipotle or tomatillo.\u003c/li>\n\u003c/ol>\n\u003ch2>Easy Grilled Chicken with Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes 4–6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 boneless skinless chicken breasts, each about 8 oz\u003c/li>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>About 4 ice cubes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>1 tbsp finely chopped fresh herbs, such as oregano, thyme, marjoram and/or basil\u003c/li>\n\u003cli>1 clove minced garlic\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lemon\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick. Repeat with all of the breasts.\u003c/li>\n\u003cfigure id=\"attachment_111798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg\" alt=\"Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-tenderize2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a chicken breast in a large zippered plastic bag. Pound the breast with a meat pounder until it is a uniform thickness, about 3/4 inch thick.\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. If the water is still lukewarm, add 4-6 ice cubes. Add the chicken breasts, cover, and refrigerate for 30 minutes to 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_111802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg\" alt=\"In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together 1 cup hot water with the salt and sugar, until dissolved. Add 3 cups very cold water and stir until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-brine1.jpg\" alt=\"Brine the chicken breasts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-brine1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brine the chicken breasts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. Shake to combine. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_111793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg\" alt=\"Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-ingredients-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, in a small jar with a lid, add all of the vinaigrette ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-sauce.jpg\" alt=\"Shake to combine. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shake to combine. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Remove the chicken breasts from the brine and pat dry with a paper towel. Brush with olive oil.\u003c/li>\n\u003cli>Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\u003c/li>\n\u003cfigure id=\"attachment_111792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-grill.jpg\" alt=\"Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire until nicely seared on both sides, turning occasionally, about 2 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 150-160F. Transfer to a platter, tent with foil, and let rest for 10 minutes.\u003c/li>\n\u003cli>Spoon the vinaigrette over the chicken breasts and serve.\u003c/li>\n\u003cfigure id=\"attachment_111803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-chix-finish1.jpg\" alt=\"Spoon the vinaigrette on top of the rested chicken breasts and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-chix-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon the vinaigrette over the chicken breasts and serve.\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple",
"title": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.",
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"description": "Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.",
"title": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple | KQED",
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"headline": "Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple",
"datePublished": "2016-08-31T10:36:00-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard",
"title": "Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Pork tenderloin is one of those cuts of meat that I always love but always seem to forget about. Not that it isn’t a memorable meal, but it always feels kind of special. It’s always a kind of “ah-ha!” moment when I think, “What should I make for dinner?” especially if we have friends or family coming over.\u003c/p>\n\u003cp>The great thing about pork tenderloin is that it’s so easy to prepare, plus it’s incredibly delicious and endlessly versatile. You can grill it as is, simply seasoned with a bit of salt and pepper and rubbed with olive oil, and then serve it with all kinds of different sauces, salsas, chutneys, or even grilled stone fruit. Because pork fares well with fruit and sweeter sauces, I tend to pair it with things in season: grilled peaches or nectarines, a fresh plum chutney, or even mango salsa.\u003c/p>\n\u003cp>But I also like it’s savory side, and this dish is everything savory. It couldn’t be easier too. Just slather the tenderloin with a good country-style brown mustard, then wrap it up with strips of bacon. Of course, when I made this I didn’t secure the bacon with toothpicks, so I’d recommend it. Ideally, soak the toothpicks in water for about 30 minutes before you use them.\u003c/p>\n\u003cfigure id=\"attachment_110513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-sideview.jpg\" alt=\"Grilled Bacon-Wrapped Pork Tenderloin\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Bacon-Wrapped Pork Tenderloin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Bacon-Wrapped Pork Tenderloin\u003c/h2>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pork tenderloin\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>About 1 heaping tbsp country Dijon mustard\u003c/li>\n\u003cli>8 to 10 slices thin cut bacon strips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rub the tenderloin all over with the mustard, then season with salt and pepper. Wrap the bacon around the tenderloin, securing it in place with toothpicks (soak the toothpicks in water for about 30 minutes before you use them). Place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-mustard-rub.jpg\" alt=\"Rub the tenderloin all over with the mustard, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the tenderloin all over with the mustard, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-bacon-wrap.jpg\" alt=\"Wrap the bacon around the tenderloin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wrap the bacon around the tenderloin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg\" alt=\"After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate.\u003c/li>\n\u003cli>Brush the bacon all over with olive oil. Grill over the fire, turning occasionally, until the bacon is crisp and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-oil.jpg\" alt=\"Brush the bacon all over with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the bacon all over with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg\" alt=\"Grill over the fire, turning occasionally, until the bacon is crisp and browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire, turning occasionally, until the bacon is crisp and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 145-150F. Transfer to a platter, tent with foil, and let rest for 10 minutes. Slice and serve!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-vertical.jpg\" alt=\"Slice and serve!\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Pork tenderloin is one of our favorite things to throw on the grill, but for this holiday we’ve taken it up a notch by wrapping it in bacon first.",
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"description": "Pork tenderloin is one of our favorite things to throw on the grill, but for this holiday we’ve taken it up a notch by wrapping it in bacon first.",
"title": "Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard | KQED",
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"headline": "Time to Grill for the 4th of July: Grilled Bacon-Wrapped Pork Tenderloin with Mustard",
"datePublished": "2016-07-03T09:38:14-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pork tenderloin is one of those cuts of meat that I always love but always seem to forget about. Not that it isn’t a memorable meal, but it always feels kind of special. It’s always a kind of “ah-ha!” moment when I think, “What should I make for dinner?” especially if we have friends or family coming over.\u003c/p>\n\u003cp>The great thing about pork tenderloin is that it’s so easy to prepare, plus it’s incredibly delicious and endlessly versatile. You can grill it as is, simply seasoned with a bit of salt and pepper and rubbed with olive oil, and then serve it with all kinds of different sauces, salsas, chutneys, or even grilled stone fruit. Because pork fares well with fruit and sweeter sauces, I tend to pair it with things in season: grilled peaches or nectarines, a fresh plum chutney, or even mango salsa.\u003c/p>\n\u003cp>But I also like it’s savory side, and this dish is everything savory. It couldn’t be easier too. Just slather the tenderloin with a good country-style brown mustard, then wrap it up with strips of bacon. Of course, when I made this I didn’t secure the bacon with toothpicks, so I’d recommend it. Ideally, soak the toothpicks in water for about 30 minutes before you use them.\u003c/p>\n\u003cfigure id=\"attachment_110513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-sideview.jpg\" alt=\"Grilled Bacon-Wrapped Pork Tenderloin\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Bacon-Wrapped Pork Tenderloin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Bacon-Wrapped Pork Tenderloin\u003c/h2>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pork tenderloin\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>About 1 heaping tbsp country Dijon mustard\u003c/li>\n\u003cli>8 to 10 slices thin cut bacon strips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Rub the tenderloin all over with the mustard, then season with salt and pepper. Wrap the bacon around the tenderloin, securing it in place with toothpicks (soak the toothpicks in water for about 30 minutes before you use them). Place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-mustard-rub.jpg\" alt=\"Rub the tenderloin all over with the mustard, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-mustard-rub-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the tenderloin all over with the mustard, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-bacon-wrap.jpg\" alt=\"Wrap the bacon around the tenderloin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-bacon-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wrap the bacon around the tenderloin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg\" alt=\"After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-wrapped-bacon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After bacon is wrapped, place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate.\u003c/li>\n\u003cli>Brush the bacon all over with olive oil. Grill over the fire, turning occasionally, until the bacon is crisp and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-oil.jpg\" alt=\"Brush the bacon all over with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the bacon all over with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110522\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg\" alt=\"Grill over the fire, turning occasionally, until the bacon is crisp and browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-grilled-cooked-fave-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill over the fire, turning occasionally, until the bacon is crisp and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 145-150F. Transfer to a platter, tent with foil, and let rest for 10 minutes. Slice and serve!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pork-finish-vertical.jpg\" alt=\"Slice and serve!\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pork-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad",
"title": "Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.\u003c/p>\n\u003cp>This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.\u003c/p>\n\u003cp>Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.\u003c/p>\n\u003cfigure id=\"attachment_110471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes.jpg\" alt=\"Ripe heirloom tomatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ripe heirloom tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 large ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1/2 red onion, peeled, halved, and very thinly sliced\u003c/li>\n\u003cli>1-2 green onions, chopped\u003c/li>\n\u003cli>4 cobs fresh corn, husks and silk removed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/avocado-cut.jpg\" alt=\"Peel, pit, and cut semi-firm avocados into chunks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, pit, and cut semi-firm avocados into chunks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large serving bowl, add the tomatoes and onions.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-cut.jpg\" alt=\"In a large serving bowl, add the tomatoes and onions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large serving bowl, add the tomatoes and onions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grill.jpg\" alt=\"Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grilled.jpg\" alt=\"The finished grilled corn. Transfer to a cutting board to remove kernels..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished grilled corn. Transfer to a cutting board to remove kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-cut1.jpg\" alt=\"When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-avo.jpg\" alt=\"Add to the bowl along with the avocado chunks and cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the corn to the bowl along with the avocado chunks and cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-toss.jpg\" alt=\"Drizzle with lime juice, vinegar, and a little olive oil toss again to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-finish-1.jpg\" alt=\"Garnish with more cilantro and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "This grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.",
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"description": "This grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.",
"title": "Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad | KQED",
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"headline": "Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad",
"datePublished": "2016-07-01T11:44:32-07:00",
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"slug": "time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.\u003c/p>\n\u003cp>This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.\u003c/p>\n\u003cp>Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.\u003c/p>\n\u003cfigure id=\"attachment_110471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes.jpg\" alt=\"Ripe heirloom tomatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ripe heirloom tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 large ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1/2 red onion, peeled, halved, and very thinly sliced\u003c/li>\n\u003cli>1-2 green onions, chopped\u003c/li>\n\u003cli>4 cobs fresh corn, husks and silk removed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/avocado-cut.jpg\" alt=\"Peel, pit, and cut semi-firm avocados into chunks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, pit, and cut semi-firm avocados into chunks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large serving bowl, add the tomatoes and onions.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-cut.jpg\" alt=\"In a large serving bowl, add the tomatoes and onions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large serving bowl, add the tomatoes and onions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grill.jpg\" alt=\"Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grilled.jpg\" alt=\"The finished grilled corn. Transfer to a cutting board to remove kernels..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished grilled corn. Transfer to a cutting board to remove kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-cut1.jpg\" alt=\"When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-avo.jpg\" alt=\"Add to the bowl along with the avocado chunks and cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the corn to the bowl along with the avocado chunks and cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-toss.jpg\" alt=\"Drizzle with lime juice, vinegar, and a little olive oil toss again to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-finish-1.jpg\" alt=\"Garnish with more cilantro and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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