For the traditionalists among you, stay tuned for some sort of fucked up seitan turkey concoction later in the week. For you free thinkers, here’s a ridiculous take on the pork loin thanks to Gimme Lean, our favorite sausage prada on the market. Breaded, herbed and sauced, this shit is tart and savory, perfect as a holiday entrée.
Leek and Apple Loin
1 Gimme Lean sausage log
2 Tbs. honey
6-8 stoned wheat crackers
fennel seeds
garlic powder
black pepper
2 large leeks
1 Fugi apple
2 Tbs. olive oil
1 tsp. cardamom
1. Remove fake sausage log from wrapping, gently as to retain shape. Smother with honey and rub vigorously to cover entire surface. Using a mortar and pestel or food processor, crush the crackers into breadcrumbs. Add fennel seeds and continue to powderize. On a plate, combine the spices and roll honeyed sausage log until fully covered. Oil a large sautee pan and place on medium heat. Sear the sausage log until entire surface is browned. Remove from heat and set aside.
2. Preheat oven to 350 degrees.
3. Quarter apple and then slice thinly. Wash the leek, slice in half and wash again to remove any dirt. Then separate into long stems. Grease a deep bread pan with extra virgin olive oil and then cover the bottom with apple slices. Sprinkle apple with cardamom. Then spread leek stems and place sausage log on top.
4. Bake for 10-15 minutes.
Hot Pickled Garlic Pomegranate Glaze
1 cup white balsamic
1/2 cup dry sherry
2 Tbs. honey
10 cloves garlic, peeled
1/4 cup pomegranate glaze
4 Tbs. whole grain mustatd
1. Combine in small saucepan, bring to boil and let simmer for 30 minutes. Once garlic is cooked through, remove from heat and separate cloves from the remaining liquid. Set aside.
2. In a bowl, combine 1/4 cup leftover pickle vinegar goo, 1/4 cup pomagrenite molasses, 4 Tbs. whole grain mustard. Baste your log as needed during the cooking process and save the pickled garlic for garnish.
Beverage: Alaskan Winter Ale
Soundtrack: Jacob Smigel’s Thanksgiving Album

Making a vegetarian pate is almost a cliché. But this shit is too good to not share. It started as so many things do in our kitchen: with a lot of shallots. This was a bit of experiment for us, as we’ve not worked much with chestnuts, so it might evolve. But have at it turkeys. Continue reading →

Sometimes we like to get a little conceptual with our dishes. Instead of buying super expensive, super delicate squash blossums and stuffing them with all manner of frou frou, we made baby squash cups bloom on top of a soy balsamic glazed baby shitake. Endeavor to this funky hors d’ouevre and your dinner guests will think you are crazy…and awesome. Continue reading →

If you eat cranberry sauce from a can on Thanksgiving you might as well be stranded on Plymouth Rock with an ‘India or Bust’ T-shirt. Meaning, we think, that the stuff blows.
More importantly, here’s a rad recipe that doesn’t. This is a spicy, zestfully cranberry goo that can be slathered on everything and anything Thanksgiving day and beyond. Including, of course, fake turkey sammiches.

Ginger Beer & Scallion C-Sauce
1 bulb ginger, peeled
6 scallions, chopped
1 Tbs. cardamom
1 bottle winter beer (New Belgium’s 2 Below)
1 bag cranberries
3/4 cup brown sugar
1. In a large saucepan, toast your ginger and scallions for 1-2 minutes until aromatic. Sprinkle cardamom, not too much the stuff is strong. Then dump in beer and cranberries. The brew will foam so watch it carefully. Once boilingl, bring it down to simmer and add the brown sugar. Let cook for about 30 minutes, stirring every 5 minutes.