Chefs Picks marks down what a pros have been eating as well as in progress from seashore to coast.The turkey might take center theatre on a Thanksgiving table, though its a sides which in conclusion steal a show. Today, chefs as well as home cooks have been stepping away from ho-hum dishes such as tasteless mashed potatoes as well as soggy green beans. Taking their place have been inspired sides which sing with piquancy as well as unexpected flavors, creation for a truly gratifying meal.A Superb SubstitutionChef Anthony Meidenbauer of Block sixteen Hospitality keeps things simple with his Thanksgiving side by switching out classical spinach as well as replacing it with kale for a refined riff on a creamed classic.Creamed Kale8 cups uninformed kale, chopped2 tablespoons olive oil1 teaspoon uninformed garlic, minced1/2 bruise butter1/4 crater all-purpose flour2 cups half-and-half1 crater complicated creamSalt as well as pepperWash as well as dry kale thoroughly. Chop leaves in to 1-inch pieces. In a vast saute vessel over middle heat, easily prepare kale down in tiny batches with olive oil until wilted. Place baked kale to a side.In middle saucepan, supplement butter over middle feverishness as well as concede to melt. Then supplement garlic as well as concede to brownish-red lightly. Add flour as well as prepare for 5 mins over low heat, stirring constantly. Slowly supplement half-and-half as well as complicated cream. Cook for 5 to 7 mins over middle feverishness as well as concede to thicken. Add wilted kale as well as bring to a simmer. Season with salt as well as peppers as well as offer immediately.Roasted Mushrooms with Jalapeo Cheddar Drop-Biscuit GratinServes 44 cups Roasted Mushrooms2 cups queso as well as 2 teaspoons black pepper1/4 crater delicious herbs (equal tools chopped rosemary, sage, Italian parsley)1/2 crater roasted garlicSalt as well as peppers to tastePreheat vast skillet on medium-high heat. Add Roasted Mushrooms as well as saute. Reduce heat. Add queso, pepper, herbs as well as roasted garlic. Toss together as well as prepare for 1 to 2 minutes. Divide as well as place in to four 5-inch cast-iron skillets. Top with crumbled Jalapeo Cheddar Drop Biscuits. Bake in oven for 5 to 7 mins at 425 degrees F.Roasted Mushrooms:1 crater shiitake mushrooms, halved1 crater oyster mushrooms, stemmed1 crater cremini mushrooms, halved1/4 crater vegetable oil1/4 crater Chef Kennys Fried Chicken SeasoningPreheat oven at 425 degrees F. Combine all reduction in to a play as well as toss together gently. Place on baking sheet. Place baking piece in oven as well as roast mushrooms for twenty minutes. Remove as well as reserve.Jalapeo Cheddar Drop Biscuits:1 quart all-purpose flour1/2 crater white sugar1 tablespoon baking powder1 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground black pepper1 each jalapeno peppers, chopped1 crater grated cheese mix (cheddar/Monterey Jack)1 crater vegetable shortening1 crater buttermilk1 crater ice waterPreheat oven to 425 degrees. Combine all dry reduction in to a play along with cheese as well as jalapeno peppers as well as mix together well. Add shortening as well as cut in until a distance of tiny peas. Add buttermilk as well as ice water. Mix until reduction forms soft dough. Line half piece vessel with vellum paper. Use 1.5-ounce dip to dump mix on piece pan, 4 down as well as 3 across.Place in oven as well as bake for 8 minutes. Rotate pan. Bake for an additional 8 mins as well as remove.Reserve. Brush with butter if desired.A Kicked-Up ClassicBryan Voltaggio, owners of a restaurant Family Meal in Frederick, Md., likes to piquancy up his vegetables a Argentinian way, by adding a punch of chimichurri to his simply roasted carrots.Roasted Carrots with ChimichurriCarrots:13 middle carrots (about 2 1/2 pounds)2 tablespoons light olive oil3/4 teaspoon ground cinnamon1 teaspoon ground Szechuan peppercorns1/4 teaspoon excellent sea saltChimichurri Sauce:2 1/2 ounces carrot greens1 ounce flat-leaf parsley or baby spinach1 clove garlic2 1/2 tablespoons light olive oil1 tablespoon red wine vinegar1/2 teaspoon excellent sea salt1/2 teaspoon piment dEspeletteSmall carrot greens for servingPreheat a oven to 350 degrees F.Peel a carrots as well as trim a ends. Set a vast skillet with a lid, or a Dutch oven, over tall feverishness as well as supplement a olive oil. When it starts to simmer, supplement a carrots as well as cook, stirring until they have been golden-brown as well as caramelized. Add a cinnamon, Szechuan peppercorns as well as salt. Stir to blend. Cover as well as transfer to a oven to prepare for 35 mins or until a carrots have been completely tender.To make a Chimichurri Sauce, start with a vast pot of salted water. Set it over tall feverishness as well as bring to a boil. Prepare an ice bath. Blanch a carrot greens for 2 to 3 mins as well as transfer to a ice bath. Blanch a parsley for 1 notation as well as transfer to a ice bath. Once cool, squeeze out a parsley as well as carrot greens as well as put in a blender. Add a garlic, oil, red wine vinegar, salt as well as piment dEspelette as well as puree until smooth. Strain by a fine-mesh sieve.Remove a carrots from a oven, cutinto bite-size pieces as well as transfer to a portion bowl. Spoonsome of theChimichurri Sauceover a carrots as well as offer a rest alongside. Garnishwith smallcarrot greens as well as offer family style.Roasted Mushrooms with Jalapeo Cheddar Drop-Biscuit Gratin print courtesy of Kristen Penoyer