My assignment for Thanksgiving is “dessert” (the menu is a bit further down). There is a company in Southern California that makes the best pies. Better than I can make…so we are picking them up there since we will be celebrating in San Diego.
YOU can order them frozen online (delicious) but they are already sold out for Thanksgiving so consider buying or sending one as a gift for Christmas.
Yes, I am getting off easily 🙂 I will serve the fruit pies with a premium French Vanilla ice cream (or a slice of good cheddar on the apple pie–like my dad used to like). And, I will make fresh whipped cream for the pumpkin pie.
I’ve made this easy Apple Galette if you are looking for something a little different.
Thanksgiving Menu Planning
Here are Howard’s preliminary Thanksgiving menu/delegation assignments.
Howard made a delicious dinner on Sunday for our friend, Debbie who was making a quick visit from Hawaii. You can see how casually I set the table #reallife when it’s not for a blog post like here. Debbie asked for the recipe which made me think that you may like it, too. It’s great as it’s light as we approach the heavy eating season.
Vietnamese Marinated Flank Steak with Noodles and Fresh Herbs
You tear up the fresh herbs and mix them in…smells great! Howard got the recipe from the New York Times. But in case you don’t have a subscription…
- 1 tbs lime zest
- 1/3 cup fresh lime juice
- 2 tbs dark brown sugar
- 1/2 cup fish sauce
- 2 cloves garlic, minced
- 1 large jalapeno minced (seeds removed)
- 1 1 1/2 lb flank steak
- 1 small seedless English cucumber, thinly sliced
- 1 large bunch of radishes, thinly sliced.
- 4 4 scallions, thinly sliced
- 1 tsp vegetable, peanut or olive oil (optional)
- Cooked rice noodles or rice, for serving
- Sesame seeds or crushed roasted peanuts, for serving
- Fresh mint leaves, cilantro and basil for serving
In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic, and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
Combine the cucumber, radishes, and scallions. Pour in just enough of the marinade sauce to coat. Save some marinade to serve as a sauce.
Light the grill or heat the broiler to high. Pat steak dry with paper towels.
If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to the pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of the oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.
FYI… I was in Target on Tuesday and this vase is half price in the store.
They had a lot of them but they are sold out online. Or, you could buy this size which is cool, too.
It’s nice…BUT I cannot figure out why this post is getting so many likes on Instagram ?!!
Must be a fluke/algorithm. I really should organize the dishes in there a little better.
Hope you are winding down your week and enjoying a little “me” time when you can.
PS. I would love for you to subscribe to my posts by email.