Here There and Everywhere

Expat wanderer

Side Dishes – More to Give Thanks For!

Take another deep breath. These are not mandatory, these are just options!

Shrimp Cocktail

Buy BIG shrimp. Take the shells off, and with a tiny paring knife, make a tiny line down the back of the shrimp where you see that black stuff, and take the black stuff out. (Don’t think about this, just do it.) Bring water to simmer, put shrimp in and TAKE OFF heat. Let them turn pink – about one minute – and pour water out immediately.

Williamsburg Peanut Soup
(If you have help and want to serve in courses)

Fresh tomatoes, canned tomatoes or stewed tomatoes, chopped and heat in pot.
Chicken broth – together with the tomatoes, about enough for all who are coming.
Sauteed onions if you like them can go in, too.
Add glops of CHUNKY peanut butter into the hot liquid and stir until you like the consistency. Salt if you think it needs it. Ladle into bowls and then sprinkle a few chopped peanuts over each dish. People will think you labored for hours on this soup, and it is SO delicious. Big bang for the buck on this one!

Shrimp Cocktail Sauce: Take about a cup of Heinz Ketchup, add 1 Tablespoon Horseradish and 1 Tablespoon very fine SWEET, finely chopped pickle or pickle relish. Mix together. Some people add a little chili powder, but you know your own family.

Use bowls or champagne glasses. Put a little salad greens in the bottom, and place shrimp over the rim around the glass or bowl. Put cocktail sauce in the well formed in the center, right on the greens (Hardly anybody ever eats the greens, they are just there to be pretty.)

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Cornbread Stuffing
(Mandatory if you are married to a Southerner)

You can find cornmeal in any grocery store, but we like the coarser grind found in the health foods section.

Make a batch of cornbread according to the instructions on the corn meal you have bought. Cool it slightly.

While the cornbread is baking, sautee:
1 large onion, chopped
1 cup celery, chopped
1/4 cup chopped parsley
in 1/2 cup butter.
(You can use corn oil, but it won’t have the same flavor.)

Sautee 1/2 lb Jimmy Dean sausage, mild (here, in Islamic Kuwait, I am using smoked turkey sausage)

When cornbread is slightly cool, crumble it into a large bowl, add the sauteed onion, celery, parsley, butter and sausage, and stir together. Add 1/2 cup chopped walnuts or pecans. At this point, you can store in the refrigerator until the turkey is baked.

Gather one – two cups turkey broth, mix into cornbread mix with one egg, salt, pepper, a little sage and thyme to taste. Pour into baking dish and bake 30 minutes at 300°. Serve with turkey as side dish.

November 20, 2006 - Posted by | Cooking, Cross Cultural, ExPat Life, Thanksgiving, Uncategorized

2 Comments »

  1. So without the Turkey broth you can’t make cornbread stuffing? It sounds so gewwwd!

    Comment by 1001 Nights | November 22, 2006 | Reply

  2. Yes, you can. Make up some broth using chicken cubes, sometimes called buillion cubes. Usually you use one cube per cup, but for the stuffing, make it a little more concentrated, like make two cups of water and use three cubes. It will be fine. 🙂

    Comment by intlxpatr | November 22, 2006 | Reply


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