Thanksgiving 2013, Arivaca, AZ

We'll be heading down to Arivaca Thanksgiving day, and we'll bring one of the following Jell-O salads, the grapefruit poppy seed salad, the cranberry grapefruit relish, and the tepary hummus to add to the feast. Then later on, we're going to have another Thanksgiving that couldn't be beat, and I'm going to grill a bird...can't wait.

Cranberry Jell-O Salad

  • 2 bags Cranberries (chopped in a food processor or coarse grinder)
  • 2 cans crushed pineapple (drain and save juice)
  • 2 large or 4 small oranges (peeled and chopped membrane removed)
  • 2 to 4 cups broken pecans
  • 2 cups sugar
  • 4 small packages Jell-O (prefer 2 strawberry and 2 raspberry)
In a large mixing bowl add cranberries, pineapple, oranges, pecans and sugar. Mix together. Heat pineapple juice to a boil. Stir in the Jell-O. Stir until dissolved. Add to the mixture. Mix well and refrigerate at least two hours but it is best overnight. 

Strawberry Jell-O Fruit Salad

  • 1 lg. pkg. strawberry Jell-O
  • 2 c. boiling water
  • 1 pkg. (10 oz.) frozen strawberries
  • 1 sm. can crushed pineapple, drained
  • 1 lg. banana
  • 1/2 pt. sour cream
Dissolve Jell-O in boiling water. Add strawberries, crushed pineapple and use 1/2 of reserved pineapple juice. Slice banana; add to mixture and mix well. Pour half of mixture into mold. Let it set. After it sets spread sour cream over the mixture. Put remaining half of Jell-O (slightly set) over the sour cream. Refrigerate until ready to serve.

Grapefruit-Poppy Seed Salad

  • 2 Tbs grapefruit juice
  • 2 Tbs EVOO
  • 1 Tbs Greek yogurt
  • 2 Tbs honey mustard
  • 1 Tsp poppy seeds
  • ½ Tsp Kosher salt
  • 1 chopped romain heart
  • 1 chopped head frisée
  • Walnuts
  • Grapefruit segments
  • Sliced shallot
Dressing: Whisk together grapefruit juice and EVOO, yogurt, honey mustard, poppy seeds and ¼ Tsp Kosher salt.
Toss with romaine heart and frisée, garnish with some walnuts, grapefruit segments and sliced shallot, season with salt and pepper.

Grapefruit-Campari Cranberry Relish

  • 1 small red onion, diced
  • 2 Tbs grated ginger
  • 1 Cup fresh red grapefruit juice
  • 1 Cup fresh orange juice
  • ½ Cup unrefined sugar
  • 4 Cups cranberries
  • Campari
  • Segments from 2 red grapefruit
  • Grated orange zest
  • Parsley
  1. Saute red onion and ginger in canola or EVOO. Add grapefruit and orange juice, and sugar; bring to a boil and cook until sugar melts.
  2. Stir in 2 cups cranberries and cook, stirring occasionally, until the berries burst and the mixture begins to thicken. 
  3. Add the other 2 cups cranberries and a splash of Campari.
  4. Cook  5 minutes, then remove from heat and stir in grapruit segments and orange zest. Season with salt and pepper and let cool. Top with coarsely chopped parsley.

Tepary Bean Hummus (Hopi: Bad dap suki)

  • 1 tablespoon + 1/4 cup of olive oil
  • 1 medium white onion, minced
  • 5 cloves garlic, lightly smashed
  • 2 - 3 chiles de arbol
  • 1/2 teaspoon black peppercorns
  • 5 whole cloves
  • 1 teaspoon oregano
  • 1/2 teaspoon dried thyme
  • 1/3 cup roasted peanuts
  • 1/4 cup sesame seeds
  • 1 cup of water
  • 1 1/2 cups cooked tepary beans, (see below)
  • 1 1/2 teaspoons salt
  • Zest and juice of one lemon
  • 1/4 cup extra virgin olive oil
To cook tepary beans:  First soak them in water over night. When ready to start cooking, rinse beans with water, pick out and discard any stones or broken pieces, place beans in a large pot and cover with water (8 cups of water to one cup of beans) and add 1 teaspoon of salt. Partially cover and cook until tender, about two to four hours. Once cooked, they will double in volume. The cooked beans can be frozen and store well in the refrigerator for up to one week.
  1. Add 1 tablespoon of olive oil and saute onions and garlic in a medium-sized skillet on medium heat for 4-5 minutes, until the onions lightly brown. 
  2. Add the chiles de arbol, peppercorns, cloves, thyme, peanuts, and sesame seeds and cook stirring throughout for 2-3 minutes.
  3. Add the salt and water, and simmer on medium-high heat for 5-7 minutes the liquid is reduced by half.
  4. Pour the mixture to a blender or food processor. Add the lemon juice and zest along with the remaining 1/4 cup of olive oil, and puree until smooth and consistent. If necessary drizzle additional water (a couple tablespoons at a time) and puree until smooth. 
  5. Garnish with olive oil and fresh herbs, or toasted pine nuts