Some Holiday Recipes

Thanksgiving is almost two weeks away. I have such fun with this holiday as the celebration in our home goes way beyond the food. Last year, I had my guests come dressed in holiday related costumes and both adults and children were tickled by the idea. Though we will be feasting at my sister in law’s house this year, I am planning to continue my costume tradition.
Instead, I will be hosting our families on the Friday night after Thanksgiving and have been scouting out some new recipes.
I found a new cauliflower recipe from our mama, Martha Stewart. The presentation is beautiful and the dish looks mouthwatering.
For the carnivores, I will add a short rib dish to the mix and thats the long and short of it.

Check out the recipes and images below.

If anyone has an interesting recipe to share, please do!

As they say in TURKEY, gobble gobble!

Korean Spare Ribs

To Serve 4:
Grate 1/4 pear and combine with 1 grated garlic clove, 2 Tbsp. soy sauce, 1 Tbsp gochugaru or 1 tsp. crushed red pepper flakes, 1 Tbsp. grated peeled ginger, 1 Tbsp. light brown sugar and 1 Tbsp. toasted sesame oil in a large resealable plastic bag.
Slice 1lb. boneless short ribs into very thin strips and add to marinade. Seal bag and squish everything around until the meat is coated.
Let sit at room temperature 30 minutes, or chill up to 8 hours.
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Working in batches and adding more oil along the way if needed, remove meat rom marinade, season lightly with salt, and cook in a single layer without moving until lightly browned, about 1 minute.
Continue to cook, tossing occasionally, until cooked through and crisp at edges, about 2 minutes longer. Transfer to a plate. Serve topped with sliced scallions.

Whole Roasted Cauliflower with Green Herb Sauce

1 large head cauliflower
3/4 cup extra-virgin olive oil
coarse salt and freshly ground pepper
1/2 cup packed chopped fresh flat-leaf parsley
1/2 cup packed chopped fresh cilantro leaves and stems
1/2 teaspoon minced garlic
1 1/2 teaspoons Dijon mustard
2 tablespoons sherry vinegar

Preheat oven to 450 degrees. Place cauliflower on a parchment-lined rimmed baking sheet. Brush with 1/4 cup oil; season with salt and pepper. Pull short sides of parchment over cauliflower and fold one end over the other a few times to seal. Fold long ends of parchment under the cauliflower to create a packet. Roast until knife-tender, about 40 minutes. Tear open parchment at top; roast until golden brown, 15-20 minutes more.
2. Stir together parsley, cilantro, garlic, mustard, vinegar, and remaining 1/2 cup oil in a small bowl to combine. Season with salt and pepper. Serve cauliflower warm, with sauce alongside.