Pictures: Tailgating at the Thanksgiving Table
Is football -- more specifically, Thursday's Ravens-49ers game, the first time a Baltimore NFL team has played on Thanksgiving in 46 years -- threatening to overshadow your holiday meal plans?
Instead of fighting the game, why not embrace it? To help, we've recast the traditional Thanksgiving foods with a tailgate twist. You can still have your turkey, your stuffing, your potatoes, your greens, your pie, but in a game-friendly way. Think of it as a tailgate party at your table.
With our menu, including a turkey meatloaf sandwich, stuffing muffins and potato sauerkraut croquettes, you'll score points with food and football fans alike. No matter what, your household is likely to be more peaceful than the Harbaughs', with brothers John (Baltimore coach) and Jim (San Francisco coach) facing off on the field. -- John Houser III
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BBQ Kale Chips( Photo by John Houser III, Special to The Baltimore Sun / November 18, 2011 )
The Thanksgiving table isn't complete without some kind of greens. This version is one that even your kids can get behind. These kale chips are surprisingly crisp and delicious.
1 bunch Tuscan kale, washed, dried and deveined
1 ounce olive oil
1 tablespoon brown sugar
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
dash of cayenne powder
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
Preheat oven to 250 degrees. Mix kale with olive oil and then mix with spice mixture. Lay kale over two sheet pans with rack inserts. Bake for 30 minutes or until crisp. Let cool before eating.