Thanksgiving lends itself to many family traditions! Some traditions in my family include: the serving of coleslaw but not really eating it, eating a ton of fresh olives, and burning ourselves either taking the turkey out of the oven
or while carving it. The atmosphere following dinner is dependent on the result of the Cowboys game. The recipes below represent some of our Thanksgiving fare kicked up with some non-traditional sauces. I hope you enjoy and have a wonderful Thanksgiving! Cheers!!
Roasted Pineapple & Habanero Coleslaw
1 bag Coleslaw mix, store bought 1 cup mayonnaise 2 Tbsp lemon juice 1 Tbsp red wine vinegar
In a large bowl,
mix together the dressing ingredients, Add the shredded slaw mix and toss until combined.
|
|
Sweet Sour Smokey Deviled Eggs
24 Large eggs 2-1/2 Tbsp sweet pickled relish 2 Tbsp cider vinegar 2 Tbsp sugar
Seems like everyone has their own way of making hard boiled eggs, so make the hard boiled
eggs as per your method. Slice peeled eggs in half lengthwise; scoop yolks into a medium bowl. Add all remaining ingredients except paprika and Serrano Sauce. Mash
yolks and other ingredients until well blended. Using a spoon, fill each white with a portion of the filling; Sprinkle stuffed eggs with paprika and Serrano Sauce. Refrigerate until read to serve.
|
|
Garlic Horseradish Green Beans
4 Cups green beans, trimmed & snapped 1/4 Cup water 1/2 tsp salt
Heat a medium skillet over medium-high heat. Add green beans and water. Cover and allow to steam for about 5 minutes, until green beans are tender and water is gone
(you may need to add more water). Add all ingredients to skillet, toss to coat, reduce heat to low and cover. Let steep for 5 minutes. Serve hot.
|
|
|
|
3 (12oz) Packages small whole carrots 1/4 Cup firmly packed brown sugar 4 Tbsp Butter Generous portion of salt & pepper
Steam or boil carrots until tender. Drain
and place back in same pan. Add remaining ingredients, cook over medium heat, stirring occasionally until mixture is bubbling and carrots are well glazed.
|
|
9 Medium yellow gold potatoes 4 Boiled eggs, mashed 1 Green bell pepper, minced 1/4 Cup heaping sour cream 1/2 Cup real mayonnaise 1 Tbsp Garlic
Salt 1 Tbsp Crushed black pepper 3 tbsp Dill relish
Place whole potatoes in large pan, cover with water and boil until tender. Let potatoes cool sightly and remove skin. Cut into cubes and place in a large mixing bowl. Add remaining ingredients and mix well. Serve immediately.
|
|
|
|
1 (12lb) Whole Turkey 2 Tbsp Butter (room temp) 2 Bottles dry white wine (one for you and one for the turkey!)
Preheat oven to 350 degrees (drink a little wine), Place turkey in a roasting pan. Rub all sides with butter, and season with salt and pepper. Pour dry white wine into roasting pan (drink a little wine). Loosely cover turkey with aluminum foil. Roast one hour then base every 30 minutes with pan
liquids (drink a little wine); approximately 2 - 3 times. Remove foil. (drink a little wine) Raise oven heat to 400 degrees F. Continue roasting 45 - 60 minutes, brushing 3 or 4 times with the Peppers of Key West Cherry Pomegranate Habanero Sauce. (drink a little wine) Check that internal temperature is at 180 degrees F before serving. (drink a little wine) Allow turkey to rest at least 30 minutes before carving so juices are
reabsorbed. (drink the remainder of the wine)
|
|
I hope you all have tons to be thankful for and have a fantastic Thanksgiving!! Pete |
