Simple ways to wow your Thanksgiving guests

Thanksgiving is one week away and if you don't have your appetizers or cocktails already set – take a look at this!

Michael Ellish and Parker Girard, from the Capitol Hill hot spot, Barrel, joined us with some simple ways to wow your Thanksgiving guests!

His Excellency the Duke of Fall

1.0 oz Bourbon
1.0 oz Cynar
0.75 oz Honey Syrup
1.0 oz Lime
2 barspoons Apple Butter
Mint (garnish)
Like Wheel (garnish)

Duck and Andouille Gumbo

2 mallard ducks, cut into pieces. bones saved for stock.
2 pounds chopped andouille sausage
1 C vegetable oil
1 1/2 C Ap flour
2 C diced white onion
1 C diced celery
1 C diced green bell pepper
1/3 C minced garlic
1 Gallon Duck stock
2 C green onionS&P to taste
crystal hot sauce to taste

In a 2 gallon stock pot, heat oil over medium heat. whisk in flour, stirring constantly until a brick red roux is achieved. stir in onions, celery, bell pepper, and garlic. cook out the raw garlic or until all vegetables are tender. fold in duck and andouille. add the duck stock 1 ladle at a time, stirring the entire time. bring to a rolling boil, reduce to a simmer and cook for 1 hour. add more stock until the duck is falling apart and cooked. season and taste with salt, black pepper and hot sauce.

Macque Choux Salad

1 C olive oil
1/2 C White wine vinegar
2 limes juiced
1/4 C cilantro
1 avocado

dd everything in the vitamin but the olive oil. mix on low and slowly add the olive oil until incorporated. chill in refrigerator.

Ingredients for salad:
1 dozen Gulf shrimp
1/2 C lime juice
1/4 C lemon juice
1/2 C tequila
1 TBSP Triple Sec
1TBSP chopped basil
1 Tbsp chopped thyme
salt and pepper to taste
1-2 Red Bell Pepper
1-2 Yellow bell pepper
1 C fresh shucked yellow corn
2 C fresh tomatoes
1/2 C zucchini or squash
1/2 C black beans, rinsed
1/2 C chopped red onion
1 tbsp jalapeño
1/2 C cilantro
olive oil

Combine the shrimp, lime juice, lemon juice, tequilla, triple sec, basil and thyme. season with salted cayenne pepper. toss and marinate in refrigerator for up-to 1 hour. roast the bell peppers on the stove and blister on all sides. peel the peppers and remove all seeds. chop peppers and place in a bowl along with corn, tomatoes, zucchini, black beans, onions, cilantro and jalapeños. remove the shrimp from the marinade and quickly saute for 3 minutes. toss shrimp with remaining ingredients along with the vinaigrette. garnish with some cilantro and squeeze of fresh lime.

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