Over the last 15 years or so, my wife and I have developed a tradition of having something non-traditional for Thanksgiving dinner. This tradition arose, I think, from two factors; 1) we were too far away from the family to either join them or have them join us for the typical turkey day feast and, 2) ever since college where I was forced to eat turkey 3 to 4 times a week (it was cheap for the frat house) I find I neither like turkey much nor find it especially celebratory. So, in the past, we have enjoyed the "traditional Thanksgiving venison roast", the "traditional Thanksgiving lobster", the "traditional Thanksgiving buffalo tenderloin with gorgonzola and port sauce" and the "traditional Thanksgiving pheasant" among others. Typically, I will find some gourmet-ish recipe or create one of an amalgam of a couple of others but, this year, I'm stumped. So, put on your thinking toques and give me some ideas for this year's traditional non-turkey Thanksgiving dinner.
Posts: 1120 | Location: Connecticut | Registered: August 22, 2008
(This is a genuine recipe from Saudi Arabia!) Serves 80 – 100
1 medium camel 2 kg. pine nuts 2 kg. almonds salt to taste 60 eggs 12 kg. rice 5 T. black pepper 1 large lamb 20 medium chickens 1 kg. pistachio nuts 110 gallon water
Skin, trim and clean the camel; lamb and chickens. Boil until tender. Cook rice, fry nuts until brown and mix with rice. Hard boil and peel eggs. Stuff chickens with eggs and rice. Stuff lamb with 5 chickens and some rice; stuff camel with lamb and rice. Bake in large earthen oven until brown. Spread remaining rice on large tarp. Place camel on top and remaining chickens around camel. Decorate with eggs and nuts. Enjoy
"How is it that you don't smoke ? A cigar is not just a pleasure, it is the crown and hallmark of pleasure. Ah, this is life ! - Leo Tolstoy, Anna Karenina
I, third the Goose. My wife's family traditionally has Goose every Christmas Day.
I have no idea how to cook it, but it is good...and big, but if I remember correctly it hasn't the meat harvest one would expect from a bird that size. None-the-less, big enough to "gobble" down.
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"People aren't smoking cigars to be trendy, cool or stylish. They're smoking cigars because they like them. Because they enjoy the experience. Because for about $5 they can spend an hour sampling one of life's greatest luxuries." -David Savona
Posts: 867 | Location: Massachusetts | Registered: December 16, 2008
Last thanksgiving I did a turkey.. but i had my butcher debone the whole damn thing so its basically looked like a roll. Then did an oyster bread and rice stuffing...
" . i put two boxes of cigars on the window sill and voila, the cigars became, well, "plump" within a few days. so far the plump damp cigars smoke "better" than the cool dry ones "
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Posts: 1093 | Location: Fresh Meadows, New York | Registered: April 17, 2009
Thanks guys. The camel, while interesting, sounds like a bit too much food for just the two of us and I've heard camel doesn't freeze well Besides, we've just finished moving into the new house and doing all the repainting and such. If I proposed spreading a tarp on the floor to hold dinner, my days could be numbered.
The crawfish boil is right up my alley but not my wife's sadly.
The pig is kind of in the same category as the camel though pork freezes better.
Lamb sounds great - I grill it regularly but, I think I'm leaning toward a tenderloin roast or the standing rib roast. They all allow for a good red wine and with either of the beef choices, could wrap it up with a christmas pudding. Yes, I know it's not christmas but its a tradition that I cannot carry our over Christmas as we visit the kids for that holiday.
Or, if I can find a good recipe - the duck. My wife loves Peking Duck and I'm certainly willing to take a stab at it.
You've given me much to think about.
Posts: 1120 | Location: Connecticut | Registered: August 22, 2008
Try something from this place. Tons of exotic meats and they have a recipe link at the top for all their meats. You might get a good idea from there. Exotic meats
Originally posted by Quarterlfecrisis: Try something from this place. Tons of exotic meats and they have a recipe link at the top for all their meats. You might get a good idea from there. Exotic meats
Thanks, I stumbled across this a little while ago and it has had me thinking. Bison rib roast has some potential.
Posts: 1120 | Location: Connecticut | Registered: August 22, 2008
Originally posted by Quarterlfecrisis: Man that sounds great. What's your address you might need help polishing that off.
We're in CT near New Haven. Bring the cubans and you're welcome. We've been eating bison for years and love it. Add some grilled asparagus and parsnips as sides along with garlic gruyere mashed and finished with a plum pudding with hard sauce. Some good wine and cognac to end the day. Might just work.
Thanks all.
Posts: 1120 | Location: Connecticut | Registered: August 22, 2008
