SRQ Magazine recently invited me to prepare a Thanksgiving Dinner with a Global Theme for their fall issue photo shoot. I love serving ethnic foods, so this was a perfect fit. For the main course, something Latin – Crispy Pulled Turkey Vaca Frita with caramelized onions and gold/red peppers. Add saffron rice with pearl onions and smokey grilled asparagus and viola. For a starter – Thai Lemongrass Broth with tomato/purple onion julienne. My spin on the soup is serving mashed potato/browned onion dumplings, a great fusion of humble ingredients. Sides include roasted golden acorn squash on blistered mustard greens and a toasted pine nut/pomegranate garnish – beautiful and delicious. What would Thanksgiving be without a green bean casserole? Here’s the twist – green bean/carrot sauté, red curry/coconut glaze with shallots/shitake mushrooms and peanuts. Sometimes it’s great to shake up tradition and surprise your guests. If you like a more traditional feast, our classic Holiday offerings always satisfy and bring back beautiful memories of Thanksgivings past.
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