Chow Down Like a Star This Thanksgiving

Nov. 25, 2010 — -- On Thursday, many Americans will chow down on the same sort of meal. Turkey? Check. Mashed potatoes? Check. Pumpkin pie? Check.

But have you ever wanted to celebify your Thanksgiving? Add a touch of what the stars indulge in to your cornucopia of holiday classics?

Check out the recipes below from New York City restaurant Abe and Arthur's. The Meatpacking District hot spot has been doling out modern American fare to bold-faced names since it threw open its doors last year. Alyssa Milano, Nicole Richie, Brandy Norwood, Quincy Jones, Will Arnett and Robin Thicke all call themselves regulars.

You, too, might become a devotee of chef Franklin Becker's cuisine after trying out these dishes. (Swap run-of-the-mill mashed potatoes for his sweet garlic mashed sweet potatoes; score instant Thanksgiving star status.)

Abe and Arthur's Signature Sliders

These sliders are one of the most popular appetizers at Abe and Arthur's. Consider making a few batches to serve as hearty hors d'oeuvres.

Slider ingredients: 2 pounds of ground beef (Pat La Freida) shaped into 2-ounce burgers

1 jar Vlasic bread and butter pickles

2 strips applewood smoked bacon (cut into 16 pieces and cooked)

¼ pound Joe Widmer's Wisconsin Cheddar, four years old (available through mail order, or substitute a similar brand)

¼ cup Special Burger Sauce, ingredients below

Special Burger Sauce

Sauce ingredients: ¼ cup ketchup

1 tablespoon mayo

1 tablespoon Dijon mustard

1 tablespoon maple syrup

½ teaspoon cayenne pepper

1 teaspoon Thai sriracha sauce (available at Asian speciality stores)

Salt to taste

16 mini slider buns

Preparation: Shape the burgers into mini patties. Grill until cooked rare and top with bacon and cheese, and continue to cook till medium rare. Mix the sauce ingredients together. Top each half of the slider bun with sauce, and place a pickle on top of the burger. Place the burgers on the buns and serve.

Sweet Garlic Mashed Sweet Potatoes

The garlic in this recipe gives the potatoes a flavorful kick and stops them from getting too sweet.

Ingredients: 5 pounds of sweet potatoes

4 cloves garlic

1 pint heavy cream

3 ounces of butter

Salt and white pepper to taste

Preparation: Bake the sweet potatoes until fork tender. Peel and mash. Simultaneously, in a pot, slowly heat the cream, butter and garlic until it simmers. Strain and add gradually into the mashed sweet potatoes while adjusting the seasoning with salt and pepper.

Yellowfin Tuna Tartare Tacos

Light and refreshing, Abe and Arthur's tuna tartare tacos are a great holiday appetizer that won't fill up your guests.

Tuna tartare ingredients: 2 pounds of yellowfin tuna, sushi grade, diced

2 tablespoons Ajipon soy sauce (available at Asian speciality stores)

Salt to taste

1 tablespoon chives, diced

1 tablespoon ginger oil

24 mini taco shells

Guacamole

Guacamole ingredients: 2 avocados, diced

1 tablespoon minced Pequillo Pepper

½ clove garlic smashed with salt

1½ tablespooons Cilantro chiffonade

1½ tablespoons sliced scallion

Guacamole preparation: Combine all ingredients and adjust with lemon juice, extra virgin olive oil, salt and pepper.

Sweet Soy (to drizzle over a serving platter)

Sweet soy ingredients: 2 tablespoons prepared Kabayaki sauce (available at Asian speciality stores)

Chili Aioli

Chili aioli ingredients: 1 tablespoon Thai sriracha sauce (available at Asian speciality stores)

1 teaspoon sesame oil

¼ cup Kewpie mayonnaise

1 tabelspoon rice wine vinegar

Chili aioli preparation: Combine and chill

Taco preparation: Make the guacamole, set aside. Make the chili sauce, set aside. Combine the tuna with the ginger oil, Ajipon soy sauce and chives, season with salt. Serve all together with the taco shells.