For your Williamsburg family thanksgiving, I recommend keeping it simple. Even if you’re no culinary expert, these potatoes are easy, and truffle oil makes it fancy tasty. Open up a bottle of Wild Turkey to keep it festive, or make this. Put on a record, and whip up these bad boys. People will be all like, damn, them’s good taters.

2 lb. fingerling or Yukon gold potatoes, peeled and cut into chunks
4 large cloves garlic, peeled and halved
2-3 Tbs. truffle oil
1 Tbs. finely chopped parsley

1. Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in medium saucepan or one of those aluminum things you get at the bodega. Reduce heat to medium, and simmer 20 minutes, or until potatoes are soft when pricked with fork or a chopstick or something. Drain, but hold on to 1 cup of that liquid potato gold.

2. Pour another drink.

3. Return potatoes and garlic to saucepan; mash with cooking water you held on to until smooth and mashed potatoey. Stir in truffle oil and parsley, and season with salt and pepper.

Careful with the truffle oil, less is more. I can’t say the same for the Wild Turkey.

Happy Thanksgiving, friends.

For more info on Josh Link please visit his tribute group on Facebook.

To download the mix for FREE click HERE.

For more FREE Pre Party Jamz mix tapes click HERE.

Someone close to me once said, “Don’t end sentences with prepositions and be thankful for your friends.” Make this Thanksgiving cocktail for a friend and think about all you can be thankful for.

Burnt Turkey
1 oz Wild Turkey Bourbon
1 oz cinnamon schnapps
3-4 fresh mint leaves

Fill a chilled glass with crushed ice and 3-4 fresh mint leaves. Combine the bourbon and cinnamon schnapps in a cocktail shaker filled with ice. Shake, then strain over ice into a rocks glass, mason jar, or coffee cup . Listen to Big Star on the fire escape with your friends.

image c/o Miss Retro's Blog

Well folks, it’s that time of year again, and if you’re like me, you won’t be visiting family for Thanksgiving but you still want to gorge yourself with an exorbitant amount of good old fashioned home cookin’. If you’re even more like me, you haven’t had time to think much about foraging for food and supplies in advance. Fear not, turkey-lovers! Although the deadline to order turkeys and elaborate pre-made Thanksgiving meals from most restaurants and stores has passed, here’s the scoop on what’s still available at some of Williamsburg’s best food spots. Whether you want to impress your friends with some mad turkey-cooking skills or drink beer on the couch while you re-heat some delicious pre-made food, there is still have time to make it happen.

The Meat Hook

Local antibiotic and hormone free turkeys raised specifically for the shop have been available for pre-order since early October. They aren’t taking any more orders in advance, but there’s a small selection of 14-19 pound birds still available first come, first serve.  When these sell out, you can still get a delicious spiral ham or any other of their specialty meats to fill your belly. A few feet from the meat counter you can find gravy, stuffing mix, cornbread, and other necessary sides for your Thanksgiving spread as well as apples, potatoes, and smallish pumpkins for the specific purpose of making a homemade pie. (Perfect for those who don’t trust anything from a can.) For those who truly wait until the last minute, note that the meat shop, along with the rest of The Brooklyn Kitchen, will be closed on Thanksgiving and only open until 6pm the night before. 100 Frost Street, Brooklyn, NY 11211 (718) 389-2982 the-meathook.com

Marlow & Daughters

This beloved butcher shop also had locally raised, antibiotic and hormone free turkeys available for pre-order, but word on the street is that they will still have a few extra birds available from now until the big day. They will also be serving up other holiday items including cranberry sauce, homemade pie crust, their signature country pâté, and smoked tofu that is said to delight vegetarians AND meat-lovers alike. The shop will be open from 10am-3pm on Turkey day, but definitely come sooner than later if you hope to grab one of those extra birds. 95 Broadway, Brooklyn, NY 11211 marlowanddaughters.com

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From Dreamin It Vegan:

3 whole bell peppers, cut in half and seeded

3 cups cooked brown rice

1 med. yellow onion, diced

1 cup corn, cooked

2 T. pine nuts

2 tsp. cumin

1 1/2 tsp. oregano

2 T. cilantro

1 package of vegan sausage crumbled

If using tofu I used firm and crumbled it and add following herbs: oregano, red pepper flakes, sage, garlic, fennel, caraway seeds, soy sauce, cumin, olive oil. and sauted until cooked through.

salsa

tofutti

Preheat oven to 375. First saute sausage or tofu. Put into a bowl and set aside. In another pan saute onion & garlic in oil. Add corn and saute. Add pinenuts and saute for about min. Next add cumin and oregano for a couple more min. Add rice, sausage and cilantro to the pan a stir through.

Lay the halved bell peppers in a casserole dish. Fill up peppers. Top off with a Tablespoon or so of tofutti and salsa.

Pour hot water into the dish about 1/4 inch or more and cover with foil. Bake for 1 hour until peppers are soft.

David Wain reminded us on Twitter today that it is Thanksgiving and that means we can watch this classic Stella short.

Turkey Hunting from TheState on Vimeo.

Have a good one, everyone!