Thanksgiving in Malibu is more about coastal flavors and ocean views than it is about food coma's and 6000 calorie meals (But there's plenty of that too!). Here is this years Malibu Inspired thanks giving recipies.
Malibu Pier Citrus-Herb Grilled Turkey
The Classic centerpiece, but grilled outside complimented by your Malibu Ocean View. Bright citrus + herbs instead of heavy gravy.
Ingredients (serves 8–10)
- 1 whole turkey, 10–12 lb, spatchcocked if possible
- 1/2 cup olive oil
- 4 Tbsp softened butter
- Zest + juice of 2 oranges
- Zest + juice of 2 lemons
- 6 cloves garlic, minced
- 2 Tbsp fresh rosemary, finely chopped
- 2 Tbsp fresh thyme, finely chopped
- 2 Tbsp fresh sage, finely chopped
- 1 Tbsp kosher salt (plus more to taste)
- 2 tsp black pepper
- Optional: pinch red pepper flakes
Instructions
- Prep the turkey: Pat turkey very dry with paper towels. If you can, spatchcock it so it grills more evenly.
- Make citrus herb rub: In a bowl mix olive oil, butter, all citrus zest and juice, garlic, rosemary, thyme, sage, salt, pepper, and red pepper flakes. (Think of it like all the citrus-herb turkey rubs you see in “California style” Thanksgiving recipes, but grilled.
- Season: Loosen the skin over the breasts and thighs with your fingers and rub some of the mixture directly onto the meat. Rub the rest all over the outside. Let sit at least 1 hour (or refrigerate overnight, uncovered for extra-crisp skin; bring to room temp before grilling).
- Grill set-up: Heat grill for indirect medium heat (around 350°F). If using gas, light outer burners and leave center off. If charcoal, bank coals to one side.
- Grill: Place turkey breast-side up over the indirect zone. Close lid and cook 1.5–2.5 hours (depending on spatchcock vs whole), until thickest part of breast hits 160°F and thighs 170°F. Rotate occasionally for even browning; baste with any extra citrus butter a couple of times.
- Rest and carve: Transfer to a board, tent loosely with foil, rest 20–30 minutes. Carve and spoon any juices over the meat.
2. Surfrider Beach Citrus & Avocado Sunshine Salad
Looks like a Malibu sunset on a plate, citrus, avocado, herbs, and a light vinaigrette. Perfect marriage of California's mediterranean flavors.
Ingredients (serves 6)
- 5 oz baby greens or arugula
- 2 naval oranges, segmented
- 2 blood oranges or grapefruits, segmented
- 2 ripe California avocados, sliced
- 1/4 small red onion, thinly sliced
- 1/4 cup toasted pistachios or almonds, roughly chopped
- Optional: a little crumbled feta or goat cheese
Dressing
- 3 Tbsp fresh citrus juice (from your segmented fruit)
- 1 Tbsp lime juice
- 1.5 Tbsp honey or agave
- 1 small garlic clove, minced
- 1/4 cup olive oil
- Salt and black pepper to taste
Instructions
- Make dressing: Whisk citrus juice, lime juice, honey, and garlic. Slowly whisk in olive oil until emulsified; season with salt and pepper.
- Build salad: On a big platter, lay down greens. Tuck citrus segments and avocado slices over the top. Scatter red onion and nuts; add cheese if using.
- Dress & serve: Just before serving, drizzle with dressing and toss gently so the avocado doesn’t mash.
3. Zuma Beach Chipotle-Lime Sweet Potato Mash
Bonfire by the waves version of sweet potatoes. Smokey, a little spicy, no marshmallows. The flavor combo is inspired by Mexican-style chipotle sweet potato dishes and SoCal’s love of chiles + lime.
Ingredients (serves 6–8)
- 3 lb sweet potatoes, peeled and cubed
- 3 Tbsp butter (or olive oil for dairy-free)
- 1–2 chipotle peppers in adobo, minced, plus 1–2 tsp adobo sauce
- Zest + juice of 1 lime
- 1/4 cup orange juice
- 2–3 Tbsp maple syrup (to taste)
- Salt to taste
- Optional: chopped cilantro and crumbled cotija for topping
Instructions
- Cook potatoes: Boil sweet potatoes in salted water until very tender, 15–20 minutes. Drain well.
- Mash: Return to the pot over very low heat to steam off extra moisture. Add butter, chipotle, adobo, lime zest and juice, and orange juice. Mash until smooth.
- Season: Add maple syrup and salt to taste. You want smoky-sweet with a bright lime finish.
- Serve: Transfer to a serving bowl, top with cilantro and cotija if you like.
4. Point Dume Citrus & Herb Whole Roasted Fish
A dramatic, cliff-top-at-sunset centerpiece. Whole fish roasted over a bed of citrus and herbs, very much in line with coastal recipes that stuff snapper or seabass with citrus and garden herbs.
Ingredients (serves 4–6)
- 1 whole red snapper, branzino, or sea bass (about 3 lb), cleaned and scaled
- 2 lemons, thinly sliced
- 1 orange, thinly sliced
- 4 cloves garlic, smashed
- 2 shallots, sliced
- Small bunch fresh thyme
- Small bunch fresh parsley
- A few rosemary sprigs
- 3–4 Tbsp olive oil
- Salt and black pepper
Instructions
- Prep oven: Heat to 400°F. Line a rimmed sheet pan with parchment.
- Season fish: Pat fish dry. Cut 3 diagonal slits on each side down to the bone. Rub inside and out with olive oil, salt, and pepper.
- Stuff: Put some citrus slices, garlic, shallots, and herbs into the cavity. Scatter remaining citrus and aromatics on the pan and lay the fish on top.
- Roast: Bake 30–40 minutes, depending on thickness, until flesh is opaque and flakes easily (around 145°F internal at the thickest part).
- Serve: Transfer to a platter with all the roasted citrus and herbs. Spoon pan juices over the top.
5. Broad Beach Charred Corn & Cotija Stuffing
Classic stuffing meets elote – corn, chilies, lime, cilantro. Inspired by all the grilled Mexican street corn salads and charred corn + fish pairings that show up in coastal menus.
Ingredients (serves 8)
- 10 cups day-old bread cubes (sourdough or ciabatta work great)
- 3 cups corn kernels (fresh/grilled or frozen, thawed)
- 1 small onion, diced
- 1 poblano pepper, diced (or bell pepper for no heat)
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1/2 cup butter or olive oil
- 1.5–2 cups chicken or veggie stock (as needed)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup crumbled cotija or feta
- 1/4 cup chopped cilantro
- Juice of 1 lime
Instructions
- Toast bread: Spread bread on a sheet pan and toast at 325°F until dry and lightly golden, 15–20 minutes.
- Veg base: In a large skillet, melt butter over medium. Sauté onion, poblano, celery, and garlic until soft. Stir in corn and cook until it gets a bit of char.
- Season: Add cumin, chili powder, smoked paprika, salt, and pepper. Cook 1 more minute.
- Combine: In a big bowl, mix bread cubes with the corn mixture. Add 1.5 cups stock to start; toss until bread is evenly moistened but not soggy. Add more stock if needed. Stir in cotija, cilantro, and lime juice.
- Bake: Transfer to a greased baking dish, cover with foil, and bake at 350°F for 25 minutes. Uncover and bake another 15–20 minutes until top is crisp.
6. Santa Monica Mountains Herb-Roasted Brassicas with Tahini-Lime Drizzle
Feels like Malibu Farm roasting whatever came out of the garden that day, lots of broccoli/cauliflower/Brussels with a Middle-Eastern-ish tahini sauce.
Ingredients (serves 6)
- 1 lb Brussels sprouts, halved
- 1 lb cauliflower florets
- 1 lb broccoli florets
- 3 Tbsp olive oil
- 2 tsp fresh thyme leaves
- 1 tsp dried oregano
- Salt and pepper
- Tahini-Lime Drizzle
- 1/3 cup tahini
- Juice of 1–2 limes
- 1 small garlic clove, minced
- 2–4 Tbsp warm water (to thin)
- Salt to taste
- Optional: pinch of cumin or za’atar
Instructions
- Roast veg: Toss Brussels, cauliflower, and broccoli with olive oil, thyme, oregano, salt, and pepper. Spread on 2 sheet pans. Roast at 425°F for 20–25 minutes, shaking once, until browned and tender.
- Make sauce: Whisk tahini, lime juice, garlic, and salt. Add warm water, a spoonful at a time, until it’s pourable. Add cumin or za’atar if you want extra depth.
- Serve: Pile roasted veg on a platter and drizzle with tahini sauce right before serving.
7. Leo Carrillo Charred Lemon White Beans with Avocado Salsa
Beach-campfire comfort that still feels light. Inspired by Malibu Farmers Market recipes that pair charred lemony beans with avocado and herbs.
Ingredients (serves 6 as a side)
- 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 cup low-sodium veggie or chicken broth
- 1 lemon, halved
- Salt and pepper
Avocado Herb Salsa
- 2 ripe avocados, diced
- 2 green onions, thinly sliced
- 1 small jalapeño, minced (optional)
- 2 Tbsp chopped cilantro and/or parsley
- Juice of 1/2–1 lime
- Salt to taste
Instructions
- Char the lemon: In a dry skillet over medium-high, place lemon halves cut-side down and cook until deeply charred, 3–5 minutes.
- Warm the beans: In another pan, heat olive oil over medium. Add garlic and sauté 30 seconds. Add beans and broth, simmer 8–10 minutes until the liquid thickens slightly and beans are creamy. Season with salt and pepper. Squeeze in some juice from the charred lemon to taste.
- Make salsa: Gently toss avocado, green onion, jalapeño, herbs, lime juice, and salt.
- Serve: Spoon warm beans into a shallow bowl and top generously with avocado salsa. Serve with extra charred lemon wedges.
8. Surf, Sun & Rainbows Coconut-Mango Pavlova
Light, bright, and beachy instead of heavy pie. Crisp meringue, coconut whipped cream, and tropical fruit – very “Malibu sunset after surfing all day.”
Ingredients (serves 8)
Pavlova base
- 4 large egg whites, room temp
- 1 cup superfine sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
Topping
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 1/2 cup cold heavy cream (or use all coconut cream for dairy-free)
- 2–3 Tbsp powdered sugar
- 1 tsp vanilla
- 1 ripe mango, diced
- 1/2 cup sliced strawberries or raspberries
- Toasted coconut flakes for garnish
Instructions
- Make pavlova: Heat oven to 275°F. Line a baking sheet with parchment and trace a rough 8-inch circle.
- Whip meringue: Beat egg whites to soft peaks. Gradually add sugar, beating to stiff, glossy peaks. Gently fold in cornstarch, vinegar, and vanilla.
- Shape & bake: Spoon onto the parchment circle, making a shallow well in the middle. Bake 60–75 minutes until dry to the touch and lightly crisp. Turn off oven, crack door, and let it cool inside.
- Whipped topping: Scoop the solid coconut cream from the can into a bowl (discard liquid). Add heavy cream (if using), powdered sugar, and vanilla; whip to soft peaks.
- Assemble: Just before serving, top pavlova with coconut cream, then pile on mango, berries, and toasted coconut.