Ah, Mexican street corn. This Mexican street snack is one of my favorites. Yes, it’s slathered with mayonnaise and covered in cheese, but if there’s any time to take life’s indulgences to the extreme, it’s now– thank YOU, Thanksgiving! I’ve taken the traditional Mexican street corn cob and turned it into a casserole that is entirely appropriate for your holiday table. It has the same flavors of Mexican street corn but with the perks of being in a casserole form, i.e., easier to face-shovel and no floss required!
If you follow us on Instagram, you probably noticed that I spent last weekend in St. Helena, California at the Napa Valley Film Festival. I attended the festival on behalf of Charles Krug, the oldest winery in Napa Valley, and a leading sponsor of this year’s event. What began as a seemingly straightforward weekend of movies and wine, evolved into so much more. It was a weekend of reflection, imagination, art, and appreciation. One of the many special things about film festivals is getting to listen, and in some cases even participate, in discussions with the actresses/actors, and filmmakers in an intimate setting. Early on in the festival during a conversation with director Lee Daniels (Monster’s Ball, Precious), he mentioned that as an artist, it was critical for him to continue to create in times of struggle. Our country’s current political climate aside, I have been experiencing some personal difficulties of late. I won’t go into detail at the moment, but suffice it to say I immediately related to this notion. Photography is my art, and everyday I’m inspired to explore the world of food, beverages, nature, humanity, history, politics and struggle through my lens. In my experience, there are few things that blend those elements together so consistently, and so intricately as do film and wine.
Another great thing about film festivals is that the town, city, and in this case the whole of the Napa Valley, turns into one big party! As I mentioned, I spent a ton of time at Charles Krug Winery, and I couldn’t have been more grateful. Meeting Peter Mondavi Jr. was a dream come true (as you probably know, the Mondavis are paramount figures in the world of winemaking). The staff at Charles Krug was beyond hospitable. The grounds are extraordinarily beautiful, and ripe with history – included in which is the oldest tasting room in California. It’s hard to find a happier place than in a winery tasting room . . . just sayin’. I absolutely can’t wait to go back! In all honesty, I’m already planning another trip up there as we speak! 😛
It seemed only fitting that a Mexican inspired Thanksgiving feast would end with a finale as delicious and gloriously breathtaking as a crepe cake stacked 50 crepes high, with fluffy dulce de leche cream between each layer and a rich caramel sauce drizzled over the top. Don’t be intimidated. The only tedious part to this recipe is making the multitude of crepes, which can easily be done the night before. And a 3 hour dulce de leche made from scratch? With every stove top and oven in use on Thanksgiving day, do yourself a favor and make a shortcut version of the sauce in 10 minutes flat. Boom. Happy Thanksgiving, friends!
Recently I was invited to join a few of my incredibly talented blogger friends for an elegant Friendsgiving feast! Caitlin was hosting, and guests were each bringing our own contributions for the special occasion. I decided to mix up a batch of my favorite Thanksgiving Punch, a simple combo of citrus, spices, sugar, and spirits – and always a crowd pleaser! Being the stylish group of friends that they are, everyone had on their favorite pieces from Banana Republic, Gap, and Old Navy. I must admit, my fashion repertoire can be rather limited. I usually keep it simple with my trusted pair of Gap jeans and a plain tee. However, this Friendsgiving, with a little help from my friends, I spiced up my style with a classic Old Navy Plaid Flannel, layered atop a comfy Old Navy Henley. I would never have thought to layer the two, but it’s definitely my new favorite look. Right now you too can take advantage of similarly awesome seasonal items, because now through 11/15, there are amazing deals up 40% off at Gap, Banana Republic, and Old Navy! Be sure to share the love with a friend, because after all, that’s what it’s all about. Happy Friendsgiving!!
Every Thanksgiving presents the same question: how to transform a bland turkey into a flavorful show-stopping centerpiece. Well, this year, if you are looking for an amazing turkey recipe packed with flavor, this Mexican inspired chile-rubbed turkey is it! This rub is made from different dried chiles and best to be marinated overnight for maximum flavor, but even a marinade of a few hours will yield delicious turkey. This recipe makes plenty of marinade and you’ll have some left over for a smaller bird 10-13 pound bird. I hope you enjoy this one!
This salad is all about this stellar creamy dressing made of tahini and toasted pumpkin seeds. It has no dairy, but is packed with so much flavor. I’ve been obsessed with making dressings with seeds and nuts lately, but the dressings often require quite a lot of ingredients and work. You can make this dressing ahead of time so it’s the perfect recipe for a special meal or Thanksgiving dinner. This dressing goes well with just about anything, but pairs particularly well with dark greens and raw shaved cauliflower (my newest obsession in salads– I love the texture of raw shaved cauliflower!). I like to top mine with more crunchy pumpkin seeds and sweet pomegranate seeds, but you can really personalize this with whatever you’d like and add other fall vegetables like roasted squash.