Happy Thanksgiving Recipes from Laura and Miguel Castillo

The Castle Painting family would like to wish you a very Happy Thanksgiving! It’s one of our favorite holidays because of spending cherished quality time with our family and friends, the fun of cooking a beautiful meal and enjoying it with those closest to us. We love honoring our traditions and cultures through the Thanksgiving meal.

Since we consider you part of our extended family, dear Atlanta community, we figured what’s more familial than sharing a couple of favorite Thanksgiving recipes? Laura and Miguel Castillo typically create a menu that is a blend of traditional American Thanksgiving dishes with a traditional Venezuelan holiday menu, which includes pernil (a slow-cooked pork roast … read on!), black beans, pan de hamon, arepas and flan. We’re getting hungry just thinking about it.

One recipe that Laura always includes is a Focaccia Stuffing recipe that includes wild rice. “It’s something that I started making about 20 years ago and has been a hit with most,” she says. Here’s one to make for your family:

Prep time: 35 minutes

Total time: 3 hours

Portion size: 10 to 12

Ingredients:

1/2 cup (125 mL) wild rice
1 rosemary focaccia, (about 1 lb/ 450 g), cut in 1/2-inch (1 cm) cubes
5 slices bacon, chopped
8 Brussels sprouts, halved and shredded
1-1/4 cups (300 mL) sodium-reduced chicken broth
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) chopped fresh parsley
2 tbsp (30 mL) chopped fresh thyme
2 tbsp (30 mL) chopped fresh sage

Preparation:

In small saucepan, bring wild rice and 2 cups water to boil; reduce heat, cover and simmer until most of the rice is split and tender, about 45 minutes. Remove from heat; let stand, covered, for 5 minutes. Drain and transfer to large bowl; stir in focaccia. Meanwhile, in large Dutch oven, cook bacon over medium heat, stirring occasionally, until crisp and golden, about 8 minutes. Using slotted spoon, transfer to paper towel–lined plate. Drain all but 2 tbsp fat from pan. Stir in brussels sprouts, 1/4 cup of the broth, salt and pepper; cook, stirring, until bright green and wilted, about 2 minutes. Stir in parsley, thyme, sage and bacon; cook, stirring, for 1 minute. Scrape over rice mixture; drizzle with remaining broth and 1/2 cup water, tossing to coat. Scrape into 10-inch (3 L) oval baking dish; cover and refrigerate until liquid is absorbed, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Cover and bake in 350ºF (180ºC) oven for 30 minutes. Uncover and bake until top is crisp and golden, about 10 minutes. Recipe from CanadianLiving.com

Now for that delicious Pernil Recipe!

Prep time: 6 hours

Total time: 9 hours

Portion size: 12

Ingredients:

8 lbs of pork (leg of ham)
1 lime
1/2 cup of pitted olives
1/2 cup of capers
1 large onion
8 cloves of garlic, peeled
1 tablespoon of parsley finely diced
4 tablespoons of oregano
2 tablespoons of pepper
2 bell peppers diced into small cubes
4 tablespoons of fruit vinegar
1/4 cup of salt

Preparation:
Mix in all the ingredients for the seasoning. Carve deep holes in the meat on the opposite side of the skin (do not pierce the skin) following the muscle fiber. Keep a distance of about 3 inches between each hole. Scrub with the lime, getting the juice into the cuts. Using a teaspoon stuff the holes with the seasoning mixture, spread the remaining seasoning on the surface (the side opposite to the skin). Let it rest in the fridge for at least 5 hours before cooking (best overnight). Pre-heat the oven to 350°F. Place on a roast tray with rack, or else the bottom of the roast will just boil in its own juices. Roast until your meat thermometer reaches 160 °F, start measuring at 3.5 hrs cooking time with the tip of the thermometer reaching the center of the ham. Recipe from DominicanCooking.com

What is your favorite Thanksgiving tradition? Share it with us!