Turkey, dressing, mashed potatoes…these are the quintessential staples of the classic Thanksgiving meal. Why not try add some non-traditional dishes to your Thanksgiving dinner this year, courtesy of celebrity chef Judson Todd Allen, the “Architect of Flavor.”
What’s so great about the mouthwatering recipes below? Chef Allen has paired delicious ingredients with bold flavors for a healthier holiday twist that EVERYBODY is sure to love!
Creamy Butternut Squash Soup “Turned Up”
This recipe puts a healthier twist on this quintessential winter indulgence, and highlights the sweet flavor of locally grown roasted butternut squash in tandem with cinnamon and the spice of Chef Judson’s signature hot sauce. While most bisque soups are laden with heavy cream and butter, this dish takes on a lighter fare substituting with roasted cauliflower and light coconut milk to add richness to the soup. Topped with crushed pistachios and macadamia nuts, this dish is simply divine for the starter course at Thanksgiving Dinner .
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Serves: 6-8
Ingredients
- 5 cups Butternut squash, peeled and cubed
- ½ medium Vidalia onion, in quarters
- ½ poblano pepper
- ½ cup cauliflower, florets
- 4 sprigs of fresh thyme
- 2 tablespoons olive oil
- 1 can light coconut milk
- 1 cup vegetable stock, low-sodium
- ¼ cup Judson Todd Allen’s – Chef Blend Hot Sauce (see below)
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ cup pistachios, coarsely crushed
- ¼ cup macadamia nuts, coarsely crushed
Directions
1. Heat oven to 450 degrees.
2. Place squash cubes, onion, pepper, cauliflower and thyme on a large baking sheet. Drizzle olive oil over the vegetables.
3. Roast vegetables in the oven for 20-30 minutes or until golden and caramelized.
4. Place roasted vegetables and herbs in a blender.
5. Add coconut milk, stock hot sauce, salt and cinnamon.
6. Blend until smooth (keep in mind you may need to work in batches).
7. Transfer bisque to a saucepan; simmer over medium to meld flavors.
Serve warm and garnish with crushed pistachios and macadamia nuts.
Wondering what makes Judson Todd Allen’s Chef Blend Hot Sauce so special and how you can get your hands on a bottle? This all-purpose sauce is low in sodium and contains all-natural ingredients. It is unique because it offers less heat with more flavor. Order your bottle(s) of his prized Chef Blend Hot Sauce at: www.JudsonToddAllen.com
Skillet Cornbread with Caramelized Onion, Jalapeño & Herbed Goat Cheese
Who can possibly top grandma’s cornbread, right? However, this recipe is sure to elevate the taste buds putting a smile on everyone’s face. This cornbread pulls in the sweetness of pure honey, the spiciness of jalapeño and the richness of caramelized onions. To heighten the flavor experience, goat cheese is incorporated which seals the deal for this unique cornbread dish.
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 10-15
Ingredients
- 2 cups of flour
- 1 cup of cornmeal
- 2 tablespoons of baking powder
- ½ teaspoon of sea salt
- ¼ cup of sugar
- 2 sticks of butter, melted
- 1 ¼ cup of low-fat buttermilk
- 2 eggs
- 1 tablespoon of olive oil
- 2 tablespoons of honey
- 3 tablespoons of fresh jalapeños, seeded and finely diced
- 1 medium sweet onion
- ¼ cup sharp cheddar
- 6 tablespoons of herbed goat cheese, softened
Directions
1. To prepare onions, heat oil in a large saute pan. Add onions and cook until they are well caramelized (rich brown in color).
2. In a large mixing bowl combine flour, cornmeal, sugar, baking powder and salt.
3. In a separate bowl, combine milk, eggs, goat cheese and butter.
4. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Do not over mix.
5. Add cheddar cheese, onions, and jalapeños.
6. Pour cornbread mix into an oiled cast iron skillet (baking dish will also work).
7. Bake for approximately 30 minutes or until cornbread is firm.
Broiled Lobster Tails with a Lemon Garlic Herb Oil Topped with Parmesan Bread Crumbs
Keeping it light and savory for the holiday? Then this healthy dish will leave your taste buds craving more. Lobster is definitely the king of the under water world and with the perfect flavor pairing of garlic and lemon with parmesan cheese and fresh herbs, its no mystery why this delicacy is proud to take the throne.
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients
- 4 large lobster tails, cleaned
- 1/3 cup olive oil
- 2 tablespoons dry white wine
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 4 cloves fresh garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/3 cup parmesan cheese (parmigiano reggiano)
- ¼ cup panko bread crumbs sea salt
Directions
1. In a small sauce pot, add oil, wine, garlic, lemon juice and bring to a low simmer. Do not burn garlic (you want to infuse the oil). Add your chive and lemon zest and remove from heat.
2. In a small bowl, add parmesan, panko bread crumbs and parsley and garlic lemon herb oil and combine.
3. Butter lobster tails by using kitchen shears to cut lengthwise down the center of the hard top shell and meat. You want to cut to, but not through, the bottom of the shells.
4. Press shell halves apart with your fingers and place on sheet tray.
5. Season lobster with sea salt and brush the meat of each with your garlic lemon herb oil.
6. Top with parmesan bread crumbs. Finish with a drizzle of remaining oil on each.
7. Place sheet tray on the bottom rack of oven on a broil. Keep an eye out to prevent burning.
8. Broil for about 10 minutes or until golden brown.
Serve with fresh lemon wedges.
