Slade Rushing

Editor's note:This recipe is part of a specialThanksgiving menucreated by chefs Allison Vines-Rushing and Slade Rushing ofMiLarestaurant in New Orleans.While traditional beignets are on the must-have list of every New Orleans tourist, we personally think flavor-wise they can be a bit one note. This version, however, is sweet and savory with a spicy dipping sauce. The addition on coconut and shrimp honor the Carribean persuasions of New Orleans cuisine.

Editor's note:This recipe is part of a specialThanksgiving menucreated by chefs Allison Vines-Rushing and Slade Rushing ofMiLarestaurant in New Orleans.Fried turkey is the answer to a Thankgiving under the gun. There is no need to wake up at the crack of dawn to put the turkey in the oven. Let that bird brine for 36 hours then pop it in a cauldron of hot fat (outside, of course). And you've got turkey on the table in under 2 hours. It's not just any turkey. It has juicy meat all over, even the breasts. Don't feel guilty about the frying, you probably only eat turkey once a year. Serve it with a healthy array of sides if that makes you feel better. You'll need to invest in an outdoor turkey frying kit.

Swiss chard is a winter green that is in season just as oysters are at their peak. As the weather cools, the chard gets sweeter and the oysters get saltier, achieving a beautiful balance of earth and sea when together in the same bite. We use big, sweet Louisiana oysters, but any oyster will do.

Editor's note:This recipe is part of a specialThanksgiving menucreated by chefs Allison Vines-Rushing and Slade Rushing ofMiLarestaurant in New Orleans.This dish is a rice pilaf, where the rice is toasted in oil with onion before liquid is added to finish the cooking. The addition of chopped pecans adds an additional nuttiness to the toasted rice. Pilafs are usually made with a meat-based stock like chicken; if you want a vegetarian version, you can easily substitute vegetable stock or water. We like to serve this alongside ourturkeyat Thanksgiving.

Editor's note:This recipe is part of a specialThanksgiving menucreated by chefs Allison Vines-Rushing and Slade Rushing ofMiLarestaurant in New Orleans.Pecan pralines are one of the most celebrated candies of the South. They are made with pecans, sugar, and cream, which results in a unique crystallized and cloudy caramel that melts in your mouth. The European praline, however, is made simply with sugar and nuts, which results in a shiny hard-crack bitter-and-sweet candy. This Italian-style semifreddo (half frozen) uses the latter, which holds up well when frozen. However, we still use cream, but in a soft, fluffy base that cradles the crispy praline.

Editor's note:This recipe is part of a specialThanksgiving menucreated by chefs Allison Vines-Rushing and Slade Rushing ofMiLarestaurant in New Orleans. It's the garnish for theirButternut Squash Soup.

Editor's note:This recipe is part of a specialThanksgiving menucreated by chefs Allison Vines-Rushing and Slade Rushing ofMiLarestaurant in New Orleans. The licorice root is optional, but if used, will add a slightly sweet, woody flavor to this fall soup. If you can't find it locally, the chefs recommendGourmet Spice Companyas an online source.We have yet to come across a person who does not like butternut squash soup. Even staunch vegetable haters fall for it. (Maybe its sweet richness makes them think that it can't be healthy.) When it is on the menu at the restaurant, probably eighty percent of our customers order it, leaving the cooks to complain about how much they have to make. And if you peek through the kitchen doors, you will undoubtedly see one of us with a steaming hot bowl of it in our own grubby hands.

Editor's note:This recipe is part of a specialThanksgiving menucreated by chefs Allison Vines-Rushing and Slade Rushing ofMiLarestaurant in New Orleans. It's the base for makingSpiced Crème Fraîche, the garnish for theirButternut Squash Soup.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious'sWine.Dine.Donate箴gram.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious'sWine.Dine.Donate箴gram.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious'sWine.Dine.Donate箴gram.