Site Information

 Loading... Please wait...

Caja Family Thanksgiving

Posted by Chef Perry P. Perkins on

The Menu

Mojo Brined Turkeys (get recipe & worksheet here)

Mofungo Dressing

Grilled Sweet Potatoes with Caramel Adobo Sauce

Plantain Dressing

Mofongo Stuffing

  • 6 green plantains
  • Vegetable oil
  • 1 lb. thick bacon, diced 
  • 6 cloves garlic, chopped
  • 3 sweet chili peppers, seeded/diced 
  • 1 sweet onion, diced 
  • 1/3 cup olive oil 
  • 1/3 cup chicken broth
  • Salt & pepper to taste

Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.Heat the oil for frying to 375 degrees. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.

Remove the plantain slices with a slotted spoon and drain on paper towels. When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.

Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown. Remove the slices with a slotted spoon and drain on paper towels.

In a mortar and pestle, mash together the bacon, garlic, peppers, onion and olive oil a little at a time until everything is incorporated. Add the broth. If the stuffing is not moist enough, add more broth until you get the consistency you prefer.

Serve the stuffing as it is (perhaps brown lightly under a broiler) or stuff your turkey and follow cooking instructions on the Caja China turkey worksheet.

Grilled Sweet Potatoes with Caramel Adobo Sauce

  •  2 lbs. medium sweet potatoes, scrubbed
  •  2 tbsp. vegetable oil, plus more for oiling the grill


  •  1/2 tsp. salt
  •  4 oz. butter, softened
  •  1 c. light packed brown sugar
  •  2 tbsp. (to taste) chipotles in adobo sauce
  •  2 tbsp. water

Bring the sweet potatoes to a boil in a large pot of heavily salted water.

Reduce the heat to medium and simmer until a toothpick can easily be inserted into each potato, about 25 minutes.

Drain the sweet potatoes and let cool slightly, about 10 minutes. Transfer to a large plate and arrange in a single layer.

Refrigerate until cool, at least 1 hour.

Meanwhile, combine sauce ingredients (only use the sauce from the chipotles, not the peppers themselves) in a small pot and bring to a slow simmer, stirring constantly.

Cook until slightly reduced and thickened, about 5 minutes. Remove from heat, and keep warm.

Once the sweet potatoes are cool, pre-heat your grill to medium high (375°F) and oil the grates.

Halve the sweet potatoes lengthwise. Cut the halves lengthwise into 3/4-inch-thick wedges and place in a single layer on a baking sheet.

Place the sweet potato wedges on the grill in a single layer, cover, and cook until grill marks appear, 2 to 3 minutes. Flip the wedges to the other cut side, and repeat.

Transfer grilled sweet potato wedges to a platter, and drizzle with Caramel Adobo Sauce.

Serve immediately.

Perry P. Perkins comes from a long line of professional cooks. As a third generation chef, he focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine. Perry runs a non-profit organization. MY KITCHEN Outreach Program, which teaches nutrition, shopping, and hands on cooking classes or at risk youth.

His cookbooks include La Caja China Cooking, La Caja China World, MEAT FIRE GOOD, and La Caja China Party.

comments powered by Disqus