Below you will find instructions to help you prepare all of the items you have purchased from Manhattan Beach Posts Thanksgiving TOGO menu. You can scroll through the full guide or click on the dish below to go directly to those instructions
Chef David highly suggests heavily partaking in the consummation of beverages as you do follow the instructions.
We have put our heart and soul into this food and we hope that you enjoy it as much as we enjoy being part of this community and being part of your Thanksgiving Dinner.
With smaller Thanksgiving gatherings this year, Chef David knows many of you may be cooking Thanksgiving Dinner for the first time ever. He’s here to help with six of his goto tips to conquer Thanksgiving like a pro!
Preheat oven to 375 degrees and pour yourself a glass of wine.
Place on an oven baking sheet tray and space biscuits 1 inch apart
Place the biscuits in the oven for 6-8 minutes- until the interior is hot.
Garnish the provided maple butter w/ sea salt, black pepper and enjoy.
Toast provided bread at 350 degrees until GBD (Golden Brown Delicious!)
pop the top off of the platter, and place it within arms reach of your guests!
Step 1: Preheat the oven to 475 degrees Fahrenheit and pour yourself a glass of Champagne!
Step 2: Rub the roast with the provided rosemary-salt-ground pepper mix. Make sure to evenly coat the entire roast with a generous amount, don’t be shy! Place the roast on a roasting pan with a rack.
Step 3: Let the roast temper at room temperature for 1 hour while it develops a salt crust.
Step 4: Put the roasting pan with the Prime Rib Roast in the oven for 25 minutes at 475 degrees.
Step 5: Drop the temperature of the oven to 250 degrees and cook for 30 minutes.
Step 6: After 30 minutes, check the temperature of the roast with a thermometer in the center of the roast. Continue cooking until you have reached your desired temperature. (see below)
Desired temperatures:
Rare: take out the roast at 115 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 120
Mid-Rare: take out the roast at 120 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 125
Medium: take out the roast at 130 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 135
Medium well: take out the roast at 138 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of
145 degrees
Well done: take out the roast at 152 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 160 degrees
Step 7: REMINDER: Remove roast from oven & allow the roast to rest for 30 minutes before slicing! (one of the most important steps!)
Step 8: Remove prime rib from rack, cut off the rib bones, slice and & serve.
Step 1: Preheat the oven to 475 degrees Fahrenheit and pour yourself a glass of Chardonnay!
Step 2: Drizzle the roast with olive oil then rub the roast with the rosemary-salt-ground pepper mix. Make sure to evenly coat the entire roast with a generous amount of the mix, don’t be shy!
Step 3: Place the roast on a roasting rack and place in the oven for 20 minutes
Step 4: After 20 minutes, check the temperature of the roast with a thermometer in the center of the roast. Continue cooking until you have reached your desired temperature.
Desired temperatures:
Rare: take out the roast at 115 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 120
Mid-Rare: take out the roast at 120 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 125
Medium: take out the roast at 130 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 135
Medium well: take out the roast at 138 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of
145 degrees
Well done: take out the roast at 152 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 160 degrees
Step 7: REMINDER: Remove roast from oven & allow the roast to rest for 30 minutes before slicing! (one of the most important steps!)
Step 8: Remove the butchers twine, slice and serve
Preheat the oven to 375 degrees and pour yourself three fingers of single malt scotch.
Place covered stuffing directly in the oven and bake for 30 minutes.
Carefully remove the cover and bake for an additional 10 minutes or until the crunchiness you desire.
Preheat the oven to 375 degrees and pour yourself a cold Martini.
Place covered yams directly into the oven and bake for 20 minutes. Carefully remove the cover and bake for an additional 10 minutes.
Drizzle the yams with the bourbon glaze and add a nub or 2 of butter then place back in the oven for 10 minutes.
Remove for the last time and garnish with the candied pecans.
Scoop mashed potato in a large pot and begin heating on low to medium heat
Slowly pour in a 1/2 cup of liquid (cream, milk, water) and stir frequently to keep potatoes from sticking
Heat potatoes up to 135 degrees and play around with seasoning if you’re up to it!
Add more liquid in small amounts until the potatoes are the perfect consistency for you and your guests. Chef David likes his very creamy!
in a mixing bowl, toss provided ingredients, dressing and a dash of salt and pepper, mix well and serve in a dish of your choice. Enjoy
in a bowl, toss the steamed and chilled shrimp w/ the sea salt, dill and olive oil provided.
Arrange on a platter of your choice and serve with FWD cocktail sauce
Pour gravy into a 2 qt sauce pot
Heat the gravy for 8-10 minutes on low – medium heat.
Whisk frequently and serve warm with the rest of your Thanksgiving meal
Preheat the oven to 375 degrees and pour yourself a bourbon.
Remove the plastic lid from the parker house roll baking tin
Place the rolls in the preheated oven, in the aluminum tin they come in
Cook for 4-6 minutes until they are warm in the center
