ANDREW & SOHLA THANKSGIVING RECIPES

For the Elote Spoon Bread with Chili and Lime

For the Casserole Dish Prep

Set an oven rack in the lower-middle position and preheat to 350°F. Brush a 2-quart casserole dish with mayonnaise. Evenly sprinkle cotija to coat the dish. Set aside.

For The Casserole

Heat a large skillet on high. Add corn kernels to the pan and cook until charred. Reserve ⅓ cup charred corn and ⅓ cup crumbled cotija for garnish.

In a medium saucepot, whisk together the milk, cornmeal, sugar, salt, and chili powder. Bring to a boil, whisking constantly, and cook until thickened, about 3 to 5 minutes. Remove from heat, whisk in the baking powder and butter until melted.

In a large bowl, whisk the eggs until no streaks of white remain. While whisking constantly, add the hot corn mixture to the eggs, one spoonful at a time. (This is to prevent the eggs from curdling.) Stir in the remaining of the charred corn, remaining crumbled cotija, and the zest of ½ lime. (Cut the remaining limes into wedges for serving.)

Pour the corn mixture into the prepared casserole dish. Bake until puffed and golden, 25 to 30 minutes. Top with reserved ⅓ cup charred corn, reserve ⅓ cup cotija, and chopped cilantro. Serve right away with lime wedges alongside.

For the Southwestern Spatchcocked Turkey

For the Optional Dry Brine

Coat turkey in salt and allow to sit in the refrigerator, uncovered, overnight. Rinse before cooking and pat dry.

For the Southwestern Compound Butter

Mix butter with garlic powder, cayenne, cumin, coriander, and salt. Reserve.

For the The Turkey

Preheat oven to 450°F. Prepare a large rimmed baking sheet with aluminum foil and a baking rack.

Optional: Place chopped onions, celery, and carrots on the foil, below the baking rack. This prevents the turkey drippings from burning during the cooking process.

Rinse turkey to remove excess fluids and pat dry. Flip the bird breast-side down. Using sharp kitchen shears or poultry shears, cut along each side of the backbone and remove (this can be reserved for making stock).

Flip the bird breast-side up and flatten by pressing down firmly on the breast-bone. Using your hand, gently separate the skin from the meat using the opening at the bottom of the bird. Make sure to separate not only the breast skin, but the thighs as well.

Using your hands, apply compound butter to the meat of the turkey underneath the skin. Make sure to evenly spread the butter across all the meat.

Brush the turkey with neutral oil. Lightly coat turkey in salt and pepper. Bake for 1 hour to 1.5 hours until the thickest part of the thigh reaches 175°F. Let cool for 15-20 minutes before carving.

For the Queso Broccoli Casserole

Preheat oven to 350°F and grease a glass pie dish (or a 9X9 glass casserole dish) butter.

Combine milk and the cornstarch to make a slurry.

In a saucepan, heat the remaining butter until melted on medium-high heat. Reduce the heat to medium-low and add onion and garlic. Add salt and continue to cook until the onions are tender, about 3 minutes. Add cumin and cayenne, cook until fragrant. Add remaining milk to the pot and bring to a simmer.

Once the milk is simmering, add the cornstarch slurry and continuously whisk until the mixture is brought back to a simmer. Continue to cook until the mixture is thickened, about 1 minute after boiling, to activate the cornstarch.

Add velveeta cheese one cup at a time. Stir well after each addition until homogenized (cheese is fully melted) before adding another cup of cheese. Repeat with the Monterey Jack cheese.

Once all the cheese is incorporated, remove from heat and add the pickled jalapeños and pickling liquid.

While the queso is cooling slightly, microwave frozen broccoli for 2 minutes on the highest power setting.

Combine par-steamed broccoli and queso in a large bowl. Add to the prepared baking pan and top with lightly crushed Fritos.

Baking for 20 minutes at 350°F, then increase temperature to 400°F. Bake for another 15 minutes until lightly browned on the edges and bubbling.

Garnish with finely chopped chives.

For the Blue Moon Caramel Orange Cake

For The Caramel Topping

Smear butter on the bottom and sides of a 10-inch skillet sprinkle with granulated sugar.

Using a sharp knife, cut off the top and bottom of the oranges, and stand upright. Slice the rind off in sections, moving from top to bottom and curving the knife with the shape of the fruit. Continue all the way around the orange until all of the rind and pith are removed. (If you have any white pith left on the outside of the orange, go back around and slice it off.)

Thinly slice the rinds crosswise into ⅛-inch thick pieces and set aside. Slice the orange flesh crosswise into ¼-inch thick rounds and arrange on the bottom of the prepared cake pan.

In a medium saucepan, combine the remaining sugar, beer, and orange rind slices and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 15 minutes. Remove from heat and carefully stir in the salt and remaining 3 tablespoons of butter. Spread the caramel and orange rinds onto an even layer on top of the orange slices and set aside to cool.

For the The Cake

Set an oven rack in the lower-middle position and preheat to 350°F.

In the bowl of a stand mixer with a paddle attachment (or in a large bowl with a hand mixer), combine the butter, sugar, orange zest, baking powder, baking soda, and salt. Mix together until fluffy and pale, about 3 to 5 minutes. Add the eggs one at a time, beating well and scraping down the paddle and bowl after each addition, and then blend in the vanilla.

Add ⅓ of  the flour and mix on low until just incorporated, about 15 seconds. Add ⅓ of the beer and mix until just incorporated, about 15 seconds. Repeat until all the flour and beer have been incorporated. Using a flexible rubber spatula, scrape down the paddle and the bowl and mix the batter a few times to make sure everything is evenly combined.

Scrape the batter into the prepared pan and roughly level the batter with the spatula. Bake until deeply browned and the cake feels set and bounces back when pressed lightly in the center, 35 to 40 minutes.

Cool cake for 10 minutes. With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a large plate while still hot. Cool until warm or room temperature, cut into wedges with a serrated knife, and serve.