Brussels Sprouts Sauteed with Bacon

Every Thanksgiving table needs a little bit of green. Although, these pictures actually date back to March 2010. I just hadn't blogged the recipe yet, and since I was making Brussels Sprouts Sauteed with Bacon again for Thanksgiving, might as well finally get this out of the queue.

While I usually leave Brussels sprouts whole, or just halve them, when I roast them in the oven, I use a different method for sauteing. I like to tear off the leaves of Brussels sprouts as far as I can until I reach the point where the leaves are too tight. Then I thinly slice the Brussels sprouts. The resulting loose leaves and slivers soften quickly and are much lighter to eat.

Corn Sauteed with Bacon and Green Onions

Corn is always a popular side dish at my family's Thanksgiving table. Sometimes it's fresh, more often than not, it's canned.

Canned corn, drained, and dumped into a bowl.

Easiest side dish ever.

But surely sauteed with some onions and crispy bacon would make the corn just that much better?

Use fresh corn if you have it, which during Thanksgiving is pretty much out of season. So use frozen or canned if you wish. Or wait until the summer, when the corn is fresh and sweet, and make this dish then.

Gan Xay Ga Tay (Vietnamese Turkey Liver Pate)

My basic Turkey Liver Pate is one of my most popular Thanksgiving recipes. I've even made a variation of Turkey Liver Pate with Bacon and Capers, so what's there left to do?

I mean, I guess I could have chopped up the liver and added it to the gravy, but it seems surprising that I've never made a Vietnamese pate recipe.

What makes it Vietnamese?

Adding fish sauce, of course!

Also, after making pate so many times, I decided not to add the butter layer on top. After all, since my cousins like pate, they obviously don't mind the grayish color. Makes it easier to spread on sandwiches too.