Sharing is caring.
When it comes to Thanksgiving, sharing is a necessary skill. And while we all know that you have your own recipes that have been passed down from generation to generation, we thought it would be fun to share some of our recipes that have connection here in Lubbock. So let’s get started.
Chad Montgomery is a dreamer. As a kid he dreamed of having a giant barbecue trailer where he could create and cook the best flavors this side of the Mason Dixie line.
Twisted Texan’s Chad Montgomery
After a stint with a barbecue catering company in Austin, Chad decided to take the leap of faith and create Lubbock’s first food truck, Twist’d Texan
The Twist’d Texan offers a variety of street fare and is becoming a fan favorite in the Lubbock area. Stemming from his love of travel and ingenuity, Montgomery’s recipe was influenced by Bobby Flay and Anthony Bourdain. Here’s his take on Southwest Brussels Sprouts.
- 3 tablespoons unsalted butter
- 2 pounds brussels sprouts. halved
- 1 cup chicken broth
- 1/2 pine nuts
- 3 scallions (white and pale green parts only)
- 1-2 chipotle chiles in adobo sauce, very thinly sliced (depending on preference of heat level)
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
- Melt 2 tablespoons of butter in a large heavy saucepan over medium high heat. Add the brussel sprouts and stir for 1 minute to coat them with butter.
- Add the broth, cover, and simmer for 7 minutes, or until the brussel sprouts are tender. Uncover and continue to simmer for 4 minutes, or until all of the broth evaporates. Transfer brussel sprouts to medium bowl.
- Melt remaining 1 tablespoon of butter in same pan. Add the pine nuts, scallions, and chile and saute for 2 minutes.
- Stir in the cream and bring to a boil. Reduce the heat, return the brussel sprouts to pan, and toss to coat them with the cream. Season the brussel sprouts to taste with salt and pepper
Like one of Lubbock’s oldest restaurants structures, Gardski’s Restaurant, some of our favorite Thanksgiving recipes are the one’s that are simple and just flat out comforting. The building may have been built over 75 years ago, but it’s charm and feel good food is what has drawn people back time and time again.
Here’s a recipe that owns up to it’s charm and sensibility. Here’s a Broccoli Cheese Casserole dish that will have Grandma asking for seconds.
- 2 pounds frozen broccoli florets or fresh blanched broccoli florets, drained
- 4 cups crumbled crackers (recommended: Ritz crackers)
- 1 teaspoon freshly chopped thyme leaves
- 1 teaspoon freshly chopped oregano leaves
- 2 tablespoons smoked paprika
- 1 teaspoon cayenne
- 1 tablespoon black pepper
- 1 stick melted butter
- 1 pound Velveeta cheese, cubed small
- 1 pound Camembert, sliced thin
- Cooking spray
- Preheat oven 450 degrees F.
- In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside.
- Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside.
- In a large casserole dish lightly greased with butter add broccoli and cheeses. Pour cracker topping on top of cheese and broccoli. Wrap with foil and bake for 15 to 20 minutes in oven.
- Remove from oven. Take foil off and allow to rest for 5 minutes before serving.
And then there’s Manna Bread and Wine. The Cactus Courtyard’s quaint and quiet surroundings definitely assist in the appeal, but we can’t help but feel a rush of excitement every time we sit down in their dining room. The menu is always fresh, the people are always warm and inviting and the food is so good we get jealous of our utensils at times. They always get the first bite!
Manna Bread & Wine
While we enjoy tradition, we enjoy mixing it up a bit too. Here’s a recipe for Cornish Hens that may even make your turkey jealous.
- 2 poussins/Cornish hens
- 2 tablespoons garlic or wok oil, divided
- 1 sweet potato weighing approximately 1 pound
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 to 2 bunches watercress
- Maldon or kosher salt
- Freshly ground black pepper
- Good squirt lime juice
- Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.
- Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.
- Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.
- Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!