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Deep-fried Bourbon Red turkey from Caveny Farm in Monticello, IL. I fried one of these heritage birds last year and it was great, but this Thanksgiving I did another that had been in deep freeze since the previous season. Maybe it was phenomenally juicy and flavorful because it was relatively small—8 ½ pounds.
Cowgirl Creamery Red Hawk. This triple cream, washed-rind cheese has been sold at various times at The Cheese Stands Alone and Whole Foods, but the one I tasted had traveled from the creamery’s shop in San Francisco. By the time it got to me it had perhaps gone too far. Slimy, sticky, stinky (in a bad way), we cut into it anyway, and were rewarded with a perfectly safe, full flavored explosion. Sadly, it seems to be an ephemeral pleasure. I bought some this week and the magic was gone.
Sweet liver at TAC Quick. This rich organ was perfectly tamed by piercing chili, leafy greens, sweet dressing, and crispy larb.
