I started the week in a state of culinary fear, reaching out to friends on Facebook for their special recipes. The family is coming to Denver for Thanksgiving, and I don't have a clue how to prepare...I'm casserole confused, bird-brained, and dessert destitute. I'm panacking.
Luckily, the best accommodations in Denver are handled...Hotel Teatro provides the perfect escape from the holiday stresses. All of a sudden, it hits me. What better person to ask for help than award-winning, Colorado native Chef Kevin Taylor, owner of Restaurant Kevin Taylor, one of Denver's AAA Four Diamond restaurants. Kevin spent time with me today, and he has allowed me to share his mastery with you.
Kevin's Turkey
Kevin brines his 15lb turkey on Wednesday. Don't stuff the bird, he says...it only sucks the juice from the meat. He puts herb butter under the skin and cooks it at 425 degrees, "super hot, very quick", for 3 hours. Rest a half hour before serving and you have a delicious, juicy main course.
Kevin's Stuffing
Start with pan levin ( or another really good) bread that's dense and coarse, says Kevin. Cut into large pieces with lots of butter and toast until dark and brown. Combine with Italian sausage, celery, onion, sage... pardon me as I lick my lips mid sentence...thyme, eggs, chicken stock and cream.
No holiday meal is complete without a signature libation. Try the Spiced Rum and Pear Thanksgiving Cocktail on for size (courtesy of Food and Wine Magazine):
Ingredients
Ice
2 large mint sprigs, torn and bruised
1 1/2 ounces spiced rum
1 ounce pear nectar or juice
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup
Pinch of freshly grated nutmeg
1 thin slice of pear
Directions
- Fill a cocktail shaker with ice. Add all of the ingredients except the pear slice and shake well.
- Strain into a chilled martini glass and garnish with the pear slice.
My fellow servers at Hotel Teatro and Kevin Taylor Restaurant Group wish you and yours a wonderful Thanksgiving holiday...we are thankful for your business and your devotion, and will always try our hardest to show our deepest gratitude for your loyalty to our establishments.
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