New Unconventional Thanksgiving Recipes from Chef Ken Oringer

Monday 21st, November 2016 / 14:30 Written by
New Unconventional Thanksgiving Recipes from Chef Ken Oringer

New Unconventional Thanksgiving Recipes that put a Modern Spin on Your Gathering

Here are some new unconventional Thanksgiving recipes from Chef Ken Oringer or TORO that celebrate the modern spin on the typical Thanksgiving gathering for the friends who are family.

Each of these new unconventional Thanksgiving recipes will have your guests in awe and wanting more.

Oyster Escabeche with Winter Lager

Description: Island Creek Oysters naturally have a malty, briney taste and go well with the Winter Lager. The mignonette with shallots and orange zest bring out the lager’s ginger and orange peel.


50 ea oyster

1 cup champagne vinegar

1 cup grape seed oil

2 T green peppercorns

2 T Samuel Adams Winter Lager

1 T salt

¼ cup of brunoise shallots

5 ea garlic



Clean oyster and add shallots, micro planed garlic and salt. Bring to a boil, champagne vinegar, grape seed oil, green peppercorns and beer. Strain hot liquid over the oysters.  Chill in bowl in fridge.   Reserve shells.  When ready to serve, place oyster with a little liquid.  Serve oyster on plate with crushed ice and lemon wedges.


Paella with Boston Lager

new unconventional Thanksgiving recipes

October 19, 2016 — Food prepared by Chef Ken Oringer at his restaurant Toro, paired with beers from Samuel Adams Brewery. Photographed for M Booth by Caitlin Cunningham (

Description: Soccorate (crispy, carnalized layer of rice on paella dish) creates a savory caramel taste which compliments Boston Lager. Pine and citrus notes bring out the flavors of the clams, mussels and shrimp.


8” Paella Pan

½ cup Bomba Rice

1 cup of chicken stock

1 cup Boston Lager

1T Sofrito

1T Confit onions

1 pinch Saffron

1 pinch Espellette

5 littleneck clams

5 mussels

1 oz of sliced calamari and 2 tentacles

1 oz of sweet Maine baby shrimp

1 ounce of lobster

2 razor clams

½ cup of beach shoots

2 T of confit yellow and red peppers for garnish

A pinch of sea beans (blanched in unsalted water) for garnish

A pinch of sliced scallions for garnish


Preliminary:  Sofrito is made by cooking down tomato puree and garlic until it is tomato paste consistency.  Confit onions are diced Spanish onions slowly cooked in olive oil.  We make our confit peppers the same way, although we peel them before dicing them.

Execution:  Take your rice, onions and sofrito and toast in the paella pan until fragrant.  Add in the stocks, espellette and saffron.  With a wooden spoon, spread the rice around until it is even and then turn the flame to high heat.  Start using a timer.  After 9 minutes, add in the littlenecks.  After 6 more minutes, add in the mussels and beach shoots.  Once the shell fish is opened, mix things around and add in your lobster and calamari.  Cook for another 3 minutes.  It takes 18 minutes for the Bomba rice to cook.  At this point, shellfish should be opened, shoots wilted and fish cooked.  We now need to add our sweet shrimp, garnishes and form the sucre.  Places the garnishes scattered about and tuck the shrimp into the rice (it cooks super fast).  Blast the heat one last time to form a crust of browned rice that should stick to the bottom of the pan.

Cook the razor clams as a centerpiece for the dish in a broiler or grill.  The final touch is olive oil on top.


Maiz Asado with Hopflake IPA

new unconventional Thanksgiving recipes

October 19, 2016 — Food prepared by Chef Ken Oringer at his restaurant Toro, paired with beers from Samuel Adams Brewery. Photographed for M Booth by Caitlin Cunningham (

Grilled Mexican style street corn with allioli, Cotija cheese, lime, and Piment D’Espelette

Serves 6

Description: Alioli is made with lemon and is heightened with the IPA lemon + orange characteristic.  Corn plus lemon is as traditional as it gets. The yeast from the beer cuts the richness of the dish.


For the alioli

2 1/3 cups canola oil

2 cloves garlic

4 T. Water

1 egg yolk

2 t. lemon juice

2 t. kosher salt

Method: In a food processor, all ingredients except oil and process for one minute.  After one minute slowly add canola in a fine stream, making sure not to break the emulsion.  Once all the oil is added it should be thick like mayonnaise.  Reserve the alioli at room temperature for serving.

For the Corn:

10 ears shucked corn

2 cups alioli

1.5 cups grated or crumbled cotija cheese

1t green Tabasco

1/4C Hopflake IPA

6 lime wedges

Method: Grill the corn over a hot fire until it is caramelized on all sides but not dried out. Cut corn off the cob.  In a large mixing bowl, toss the corn with the allioli, chili, and cheese until evenly coated.  Top the corn with the remaining mixture and garnish with a lime wedge.

These new unconventional Thanksgiving recipes will stir up the holiday gathering!


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