instructions

1. In large pot, add enough water to cover eggs by 1 inch and Bring water to a boil. Place eggs in the boiling water for 11 minutes with the pot covered. Transfer the eggs to ice water IMMEDIATELY and chill for 10 minutes before peeling.

2. cut the eggs in half lengthwise.

3. Gently pry out the egg yolks with a spoon and distribute evenly into two separate bowls (one for Sriracha mayo and one for wasabi mayo). mash the yolks in both bowls with with a fork.

4. In one bowl, mix 3 tBSPs of mayonnaise, 1 TBSP of Sriracha, 1 tBSP of Minced green onions, and 1/2 tBSP of lemon juice into the mashed yolks.

5. In the other bowl, mix 3 tBSPs of mayonnaise, 1 TBSP of WASABI, 1 tBSP of Minced green onions, and 1/2 tBSP of lemon juice into the mashed yolks.

6. Set the egg whites on a serving platter and use a spoon to scoop in the filling.

7. Sprinkle the deviled eggs with JULIENNEd green onions and furikake seasoning and serve.

—

Inspired by Sriracha-and-Wasabi Deviled Eggs by Joanne Chang (Food & Wine)

instructions

1. In a large bowl, create the marinade by mixing the gochujang sauce, spicy chili sauce, soy sauce, oyster sauce, rice vinegar, sesame oil, unsalted butter, cumin powder, minced garlic, cilantro, salt, and pepper.

2. Preheat oven to 350 F.

3. Clean and remove the innards of the turkey and Pat turkey dry with a paper towel. carefully Separate as much skin as possible from the breast and thigh.

4. Rub the marinade all over the turkey, making sure to get under the skin.

5. Stuff the turkey cavity with the Korean pears, Fuji apples, limes, red onions, garlic Bulbs, and green onions. Tie the legs of the turkey together with twine.

6. Line the bottom of a large roasting pan with more pears, apples, limes, red onions, and garlic and place the turkey on top breast side up. Loosely tent the turkey with foil.

7. Roast for 2 hours. after 1 hour, baste with 3/4 of remaining marinade and turkey drippings.

8. After the second hour, Baste with remaining marinade and turkey drippings, remove the foil, and roast uncovered for about another hour until the internal temperature of the turkey is 165 °F in the thigh.

9. Once turkey is done, remove from oven and rest for at least 15 minutes. Carve the turkey and serve.

—

Inspired by Asian Inspired Whole Roasted Chicken by Anjana Devasahayam (Happy & Harried)

instructions

1. Thaw frozen vegetable medley.

2. In a medium pan over medium heat, Lightly scramble eggs in canola oil and Set Aside.

3. In a large Pan or wok over High heat, pour in canola oil and fry the garlic and onion they become golden and aromatic.

4. Add in the thawed vegetable medley and fry until tender.

5. Turn to medium heat and Add the scrambled eggs back in along with the rice.

6. Add in turkey drippings and soy sauce, sesame oil, salt, and pepper to taste and Stir until heated throughout.

7. Turn to low heat and add 3/4 of the green onions and stir for about 1 minute.

8. Garnish with remaining green onion and serve.

instructions

1. In a large pot, add enough water to cover potatoes by 2 inches and bring to a boil. Add in potatoes and 2 TBSPs Salt. Allow potatoes to boil for 20 minutes with the pot covered Until soft enough to stab Through with a fork.

2. Drain The potatoes, Turn down to low heat, and Return the pot to the stove. Rest the potatoes for 10 minutes uncovered to dry.

3. While waiting for potatoes to dry, in a medium pan over high heat, fry the chopped garlic and green onions in sesame oil until golden and aromatic.

4. Add butter, fried green onions and garlic, 2 TBSPs Salt, and Black pepper to the potatoes and mash with a wooden spoon. Add in milk and mix well.

5. season with additional salt and pepper to taste, Sprinkle on minced green onions, and serve.

instructions

1. Preheat oven to 400 F.

2. Place the butternut squash and carrots onto a baking tray and place eggplants, onion, and garlic onto a separate baking tray.

3. Drizzle olive oil onto vegetables and season with salt and pepper on both trays.

4. Place the baking tray with butternut squash and carrots on the top rack and cook for 40 minutes. After 15 minutes, place the second tray of eggplants, onion, and garlic on the middle rack and cook for 25 minutes. The two trays should finish at the same time.

5. Place all vegetables into a serving dish and drizzle with sesame oil and sprinkle on furikake seasoning.

6. Add salt and black pepper to taste and serve.

instructions

1. Blend 1/4 of the pear into 1/2 cup of juice and save the remaining.

2. In a saucepan over medium heat, combine the cranberries with the pear juice and bring to a simmer.

3. Turn to low heat and cook for 10 minutes covered, stirring occasionally.

4. Add the balsamic vinegar, pickled ginger, and the remaining pear and cook over moderate heat for 5 minutes, stirring occasionally until thick.

5. Let cool slightly and mix in jalapeños and season with salt and pepper to taste.

6. Serve warm or at room temperature.

—

Inspired by Cranberry, Ginger, and Orange Chutney by Joanne Chang (Food & Wine)

instructions

1. In a saucepan over medium heat, add in unsalted butter and turkey drippings and Bring to a simmer.

2. Add in flour and whisk for 3 minutes until lightly golden to make a roux.

3. Add in miso paste, onion powder, Garlic Powder, and black pepper.

4. Then pour in the chicken stock and Whisk until completely combined.

5. Continue to cook over medium heat for 5 minutes, stirring occasionally until the mixture is bubbling and thickening.

6. Turn the heat to low and simmer for a few more minutes.

7. Add Black pepper to taste and serve immediately.