Wednesday, November 13, 2019

What the Murphys Won't Be Having for Thanksgiving

And if you're as appalled as I am at the October edition of Bon Appetite, neither will you.  The cover touts "The Perfect Thanksgiving" and then lists several dishes.  In order of unlikelihood, shall we?

Coconut Creamed Greens - Pistachio-Lime Brussel Sprouts - Chile and Sausage Cornbread Stuffing -
Perfection is clearly in the eye of the beholder.

Coconut Creamed Greens relies on "hardy greens" and suggests Tuscan kale or curly kale or Swiss chard or mustard greens.  Four bunches of whatever you like of these suggestions.  (And here I thought Kale was dead; clearly one of those "reports of my death are premature" situations.)

Additional seasonings:  garlic cloves, onion, red Thai chile thinly sliced, ginger, mustard seeds, coriander, turmeric and - you've waited for it, I know you have!  2 cups unsweetened coconut milk, coconut flakes and last but not least virgin coconut oil.  

Brussels Sprouts with Pistachios and Lime
2 lbs. Brussels Sprouts and I was outta there.

Mashed Potatoes with Crispety Cruncheties.  (Spell Check went nuts.)  Make mashed potatoes in your usual style, put them in a service bowl and top with crushed potato chips.

The only recipe I would consider is Charred Sweet Potatoes with Hot Honey Butter and Lime.
Quarter as many sweet potatoes as will be eaten, face down on an oiled pizza pan or whatever similar.  When they're done (450 degrees) flip them up and fill with butter and honey creamed together with a hot of Tabasco or your favorite.  Put it back in the oven and let the sauce burble.  A teaspoon of coriander is optional in the sauce.  Serve with quartered lime pieces for tableside squeezing.          

If any of these did appeal (who am I to judge others?) simply pay a visit to                                                                                                                        

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