Chef Charles Dale of Terra, Santa Fe
Dana Waldron

This is part of a series of Thanksgiving recipes by Santa Fe: Santacafe's Pumpkin Chiffon Pie, Las Fuentes Chorizo-stuffed Pork Tenderloin, Fuego's Cranberry Apple Chutney.

Thanksgiving dinner needs sides. Here are two recipes that depart from the usual mashers, candied sweets and green-bean casserole. Executive chef Charles Dale runs the award-winning kitchen at the five-star, five-diamond Terra, located at Encantado Resort in Santa Fe. The resort (also awarded five stars and five diamonds) is actually located in the village of Tesuque, 20 minutes north of The City Different. It is the only property in New Mexico to gain the five-star, five-diamond designation.

Charles Dale is a renaissance man. He was born in France (of American parents) and was raised in New York. He holds a degree in Romance Languages and Art History from Princeton, but chose a career in cooking. In 1995, Food and Wine Magazine put him on their Best New Chef’s in America list. The Encantado’s website says this about Dale’s cuisine: “inventive interpretations of regionally influenced dishes are crafted from the finest locally sourced ingredients.”

Try Dale's Caramelized Brussels Sprouts and Pecan Wild Rice recipes this Thanksgiving. One serves four and one serves six. If you need to change the portions, a little simple math will do the trick.

Caramelized Brussels Sprouts
(Serves 6)

2 pints fresh Brussels sprouts, small and firm
¼ cup granulated sugar
¼ cup red wine vinegar
2 cups water
2 tbsp butter
¼ tsp salt

Prepare the Brussels sprouts by peeling off two to three of the dark outer leaves. Make an incision in the stem with the tip of a paring knife, in the form of an “x”. Repeat with all the remaining sprouts.
Meanwhile, melt the sugar in a 2-quart saucepot over medium-high heat. When the sugar begins to turn brown, immediately add the vinegar. Cook for one minute, and add the water, butter and salt. Bring to a boil and add the Brussels sprouts. Cook, uncovered, for 15 to 20 minutes, until most of the liquid has been absorbed, and the sprouts are coated with a golden glaze. Keep warm until ready to serve.

Pecan Wild Rice
(Serves 4)

½ cup wild rice, soaked in 2 cups hot water
2 shallots, finely minced
1 cup acorn squash or pumpkin, chopped in half-inch chunks
1 tbsp butter
Zest of ½ an orange, chopped
1 tbsp chopped fresh sage
2 cups chicken stock (or one chicken flavor cube and 2 cups water)
½ tsp salt
1 cup pecan halves

Melt the butter in a four-quart saucepot, over medium heat. Add the shallots and the squash, and sweat for 5 minutes. Add the wild rice with its soaking water, the orange zest, sage, salt, and chicken stock. Cover and cook for one hour, or until the grains of rice have split slightly.

Remove the lid and cook until any remaining liquid has evaporated. Season to taste, stir in the pecans, and serve hot.