By Aladin Jarrah

At this time of year, I get asked so many questions about The Big Bird Dinner. 

So…

Yes, you should brine your turkey – ou can reach out to me or look it up on-line if you don't know how. It certainly makes a big difference and is worth the effort. 

No, you shouldn't buy those weird “baby carrots” in a bag. Get real baby carrots, cut all but ½ inch of the greens from the top, peel them and pan-roast them with thyme, cumin seeds, olive oil and a little bit of brown sugar. 

Yes, it matters which potatoes you roast. Use russets, peel them, parboil them, toss them about in a colander to rough up the surface and roast them in duck fat, which you can get in a tub at most grocery stores.

No, don't buy the canned tube of cranberry jelly. Use fresh cranberries simmered with orange juice, orange zest, a bay leaf and as much sugar as you think it needs based on your own preference. 

And yes, real gravy is easy to make with the pan drippings, a little sage or poultry seasoning, some stray white wine/chicken stock and a cornstarch slurry to thicken it up. If you can't pronounce the ingredient list on the powder-in-a-box stuff, don't put it in your body, right? 

But by far the most frequently asked question is this: “How did you make those amazing brussels sprouts you used to serve at the pub?” 

Well, here's how: (serves four)

1 lb fresh brussels sprouts, halved

½ yellow onion, sliced

½ red bell pepper, sliced

1 tbsp extra virgin olive oil

2 tbsp real maple syrup

2 pieces of bacon, slivered 

¼ tsp Cajun seasoning (or paprika)

½ a lemon cut into four wedges

Toss the sprouts in the olive oil and some salt, and roast in a single layer until slightly browned and tender-crisp, 20-30 minutes. You can do this bit in advance if oven space is at a premium.

In a large skillet, cook the bacon until browned. Add the onion and bell pepper and fry in the rendered bacon fat for a few minutes until softened, scraping the bottom of the pan to get all those flavourful brown bits incorporated.

Depending on the quality of the bacon you've got you might need to add a little more olive oil. 

Add the brussels sprouts to the pan along with the Cajun seasoning and toss to warm though.

Tip them out onto a serving dish and drizzle with maple syrup. Add a little salt and cracked black pepper and arrange the lemon slices around the dish so your guests can squeeze it on nice and fresh. 

Sit back and enjoy the praise and the sounds of happy munching.

I'd be happy to answer any and all questions you might have about this high-stakes dinner. It should be a fun time of gathering and you needn't be a ball of stress over it.

You can reach me at chefpopskitchen@gmail.com. It'd be my pleasure, and a tiny little Christmas gift from me to you. 

Peace and love to you, yours and the whole topsy-turvy world this season. 

Aladin Jarrah is a semi-retired Professional Executive Chef and is the founder of Pops' Kitchen Personal Chef Services.