Blue Duck Tavern on 9 News Now at Noon

Have you realized that you don’t want to deal with the stress and hassle that comes along with cooking a huge Thanksgiving dinner? Well maybe, you might want to invite the in-laws to dine with you at the Blue Duck Tavern at the Park Hyatt. Chef de Cuisine, John Melfi stopped by 9 News Now at Noon and gave JC a preview of what they will feature on their Thanksgiving Menu. Sometimes it’s better to leave Holiday dinner up to the experts!

Roasted Brussels Sprouts with Pickled Red Onions

Ingredients

15 whole Brussels Sprouts

10 pickled red pearl onions, halved

3 oz bacon, cut into lardons

2 tsp miced garlic

2 tsp minced shallots

1 tsp apple cider vinegar

4 sprigs of thyme, cleaned and chopped

1 tbsp extra virgin olive oil

Salt & pepper, to taste

Method

Start by cutting the Brussels Sprouts in half. In a pot of boiling salted water, blanch the sprouts for two minutes and shock in ice water. In a hot sauté pan, start by rendering the bacon until golden brown, then add the Brussels Sprouts. Cook on high heat until golden brown. Add pickled onions, garlic, shallots, thyme and extra virgin olive oil and cook for two more minutes. Season with salt and pepper and deglaze with the cider vinegar and serve.

Ingredients for Pickled Red Onions

1 cup cider vinegar

1 cup sugar

1 cup water

1 tbsp pickling spice

1 tbsp salt

2 cloves garlic

1 sprig thyme

1 sprig rosemary

Method

Combine all ingredients in a pot and bring to a boil.  Pour over the cleaned pearl onions and let stand in the refrigerator, for up to one month.