With Thanksgiving just a week away, try spicing up the traditional feast with these recipes from Finca and Hub and Spoke Diner. Brussels sprouts get a much needed upgrade with the help of cream and bacon in Bruselas con Tocino. Stuck with too many Thanksgiving leftovers? Make an easy Bechemel sauce with Hub and Spoke Diner’s recipe and bring your turkey back to life as a Black Friday brunch. If you need more convincing (and no Turkey Day stress), stop by either restaurant for their Thanksgiving Day specials.
BRUSELAS CON TOCINO
Spanish Brussels sprouts with sherry cream and bacon
Recipe by Finca
1 lbs Brussels spouts
3 oz slab bacon (cut into batons or thin strips)
1 Tbsp olive oil
¼ cup stock (chicken or vegetable)
1 cup heavy cream
2 Tbsp sherry vinegar
Salt and pepper to taste
Saute bacon in olive oil, until fully cooked and reddish brown in color.
Remove bacon from pan, but leave ¾ rendered fat in pan.
Add quartered Brussels sprouts and sauté in bacon fat, until nicely browned.
Add remaining ingredients and reduce heat to medium low.
Continue cooking until Brussels are tender, and liquid has been reduced to a nice even glaze.
Fold cooked bacon back into sprouts, and season with salt and pepper.
KENTUCKY HOT BROWN
Recipe by Hub & Spoke Diner
Step 1. Make Béchamel Sauce
2 Tablespoon butter
2 Tablespoon all-purpose flour
1.5 cup whole milk
1 cup heavy cream
2 Tablespoon diced white onion
3 whole cloves
1 teaspoon whole peppercorn
1 sprig fresh rosemary
2 sprig fresh thyme
Salt & pepper to taste
Warm milk and cream together. In a heavy bottom sauce pot, melt butter over medium heat. Whisk in flour until fully combined. Add onion, peppercorn, and clove, cook for 2 minutes (do not brown). Slowly whisk in warmed dairy, add rosemary and thyme. Bring to a simmer and cook for 10 minutes, stirring occasionally, until roux is completely dissolved and sauce starts to thicken. Strain sauce through a mesh strainer to remove any lumps. Stir in salt and pepper to your taste. Hold warm.
Step 2. Build Hot Brown
Small roasting pan
2 slice toasted bread of your choice (sourdough)
10 oz thick cut deli turkey
12 oz Béchamel sauce (recipe above)
4 slices Swiss cheese
4 slices cooked bacon
2 eggs cooked your way (sunny side)
1/2 cup roasted cherry tomatoes
Preheat oven to 400 degrees. Spray pan. Add toast. Top with turkey, béchamel, cheese, and bacon -splitting toppings evenly on both pieces of toast. Place in oven and cook until cheese is melted and sauce is bubbling, approximately 5 min. Remove from oven. Scoop each piece of toast with toppings onto 2 plates, pour sauce left in pan on top. Top each plate with 1 egg, 1/2 avocado, and 1/4 cup cherry tomato. Serves 2.
🍽🚨 AND THE FIRST 3 RESTAURANTS ARE.....⠀ ⠀ 1. @slceatery: A small chefs-run restaurant with unique tableside cart service and inventive entrees combining a local sensibility with Asian influences like Norwegian salmon with summer squash, Frog Bench Farms arugula-pumpkin seed pesto and confit potato. 1017 S Main Street,⠀ Salt Lake City, UT, 801-355-7952. slceatery.com ⠀ ⠀ 2. @tablexrestaurant: Probably the edgiest restaurant in Salt Lake City, the three chefs behind this neo-elegant restaurant seem to be pushing boundaries but everything they do is backed by common sense and good taste. I mean good flavor. House-baked bread, housemade butter and seasonal entrees like smoked corn nage, trout roe vinaigrette and potato succotash. Among others. 1457 E 3350 S, Salt Lake City, UT, 385-528-3712. tablexrestaurant.com 🔪⠀ ⠀ 3. @oquirrhslc: Drew and Angie Fuller opened the tiny restaurant of their dreams right before the pandemic hit. So the menu, full of originality, creativity and whimsy, hasn't been appreciated fully by Salt Lake City. Go try the milk-braised potatoes, the chicken confit pie and anything else they've concocted since my last visit. You'll love it. 368 E 100 S, Salt Lake City, UT, 801-359-0426. oquirrhslc.com ⠀ ⠀ Eat at any (or all 3) restaurants this week and send us a photo of your valid (virtual or paper) receipts through DM. Each Receipt = 1 raffle ticket. 🎟️⠀ ⠀ ***Each time you send us a receipt, you'll be entered into a raffle to win a 2 night stay at the LUXURIOUS Sorrel River Ranch Resort and Spa in beautiful southern Utah. 🏜️⠀ ⠀ Ready, set, EAT! 🏁...
WE WANT YOU TO #EATLOCAL ❤️ Starting Wednesday the 23rd, we will be highlighting 3 local restaurants every week for 4 weeks. 🍽 Restaurants will be selected by our Executive Editor, Mary Brown Malouf. Adding to the fun, we wanted to do a little raffle. So don’t forget to DM us your receipts. Each valid receipt will be counted as one raffle ticket 🎟 THERE IS NO LIMIT TO HOW MANY TIMES YOU CAN ENTER, so order away! 🥡 #supportlocal #shopsmall #saltlakecity...
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@libertyparkmarket ⠀ Check the link in bio for the full story ❤️...
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