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Started By
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Thanksgiving Side Dish Recipe Thread
Posted on 11/24/14 at 8:48 am
Posted on 11/24/14 at 8:48 am
What's on your Thanksgiving menu to go with the ham and turkey? Post a recipe if possible. We'll have plenty of other things but I think I'm going to give this Donald Link green bean casserole a try.
quote:
Donald Link’s Traditional Green Bean Casserole
Posted on January 12, 2011 by angela
This is from Donald Link’s Real Cajun, a recent addition to our cookbook collection that we are obsessing over. This is a two part recipe, but it can be assembled the day before sans fried onions. It is so good that even with a holiday table full of food there will not be one bite left. Of course the green beans are delicious all on their own if you like to keep things simple.
Green Beans with Bacon and Onion
Serves 6 to 8
4 strips thick-sliced bacon, cut crosswise into 1/2 inch pieces
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
2 pounds green beans, trimmed and halved, or 2 pounds fresh shell beans, shelled
4 cups chicken broth or water, plus more as needed
1 teaspoon salt, plus more as needed
Ground black pepper
Hot pepper vinegar, as desired
Heat the bacon in a large pot or Dutch oven over medium high heat until lightly browned but still tender. Add the onion and saute until tender, 6 to 8 minutes. Add the garlic and saute a few more minutes.
Add the green beans and enough broth or water to just cover, bring to a boil, reduce the heat to low, and simmer, covered, for 25 to 35 minutes (35 to 45 minutes for shell beans), until the beans are very tender and have melted into the cooking liquid. Season the beans generously with salt, pepper, and hot pepper vinegar.
Traditional Green Bean Casserole
Serves 8 to 10
1 recipe Green Beans with Bacon and Onion
1 cup all-purpose flour
4 tablespoons (1 1/2 stick) butter
1 small onion, finely chopped
Pinch of grated nutmeg
1/2 cup all-purpose flour
1/2 cup heavy cream
1 1/2 cups grated white or yellow cheddar cheese
FRIED ONIONS
3 cups vegetable oil
1 large onion, very thinly sliced
2 teaspoons salt
1/4 teaspoon ground black pepper
Strain the cooking liquid from the beans and reserve (you should have about 2 1/2 cups). Transfer the green bean mixture to a large mixing bowl.
Heat the oil in a 12-inch cast-iron skillet over medium-high heat. While the oil is heating, season the onion slices with 1 teaspoon of the salt and pepper. Place the flour in a pie plate. When the oil is very hot (about 350 F), toss one-fourth of the onions with the flour. Add them to the hot oil (shaking off the excess flour as you go). Fry until golden, about 4 to 5 minutes, then transfer to a plate lined with paper towels. Repeat with the remaining onions until all are fried.
Preheat the oven to 350 F.
Melt 2 tablespoons of the butter in a large skillet over medium-low heat. Add the chopped onion, remaining salt, and nutmeg and cook, stirring, until very soft, 6 to 8 minutes. Add the remaining 2 tablespoons butter and stir until melted. Add the flour and stir until incorporated. Stir in the cream and reserved bean cooking liquid and cook, stirring, until the sauce is thick enough to fall slowly from a spoon, 5 to 7 minutes. Stir in the cheese, then add the green beans and toss until combined. Transfer the mixture to a 9 by 13 inch baking dish and bake until the casserole is hot and bubbly around the edges, about 25 minutes. Top with the fried onions and bake an additional 20 minutes, until the onions become more deeply golden. Remove from the oven and cool slightly before serving.
Posted on 11/24/14 at 8:50 am to Hat Tricks
I am so happy you posted that. I signed up for Green Bean Casserole, and couldn't find a recipe I liked.
I tried Alton Brown's last year and it was just okay.
I tried Alton Brown's last year and it was just okay.
Posted on 11/24/14 at 8:56 am to LouisianaLady
quote:
I am so happy you posted that. I signed up for Green Bean Casserole, and couldn't find a recipe I liked.
I tried Alton Brown's last year and it was just okay
I actually just looked at Alton Brown's this morning but decided to go with this one. I've never had anything bad from Donald Link so looking forward to seeing how this turns out.
Posted on 11/25/14 at 8:38 am to Hat Tricks
I was hoping this thread would be filled with ideas
Posted on 11/25/14 at 8:57 am to LSU1SLU
Not cooking as much this year due to a variety of issues, however am making mashed potatoes (Robuchon method, which basically means two parts potato, one part butter, riced), scalloped potatoes from the Francis Mallman cookbook (like potato dominoes) and creamed kale from the Rushing's Southern Comfort. The last one is a family favorite. Its versatile and simple. You can add oysters and pernod and take it one direction or poached eggs and go in another direction.
Here is the recipe
Greens of choice - I use 3 bunches Kale, but whatever you want you can use
1 stick (4 ounces) unsalted butter
6 large shallots, minced
4 large garlic cloves, minced
1 quart heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
Bring a very large stockpot of water to a boil. Prepare a large bowl of ice water. Add half of the collard greens to the boiling water, a little at a time, and push them down into the water. Let the water return to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to the ice water. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred.
In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened, about 6 minutes. Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes. Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg, salt and pepper and serve.
Here is the recipe
Greens of choice - I use 3 bunches Kale, but whatever you want you can use
1 stick (4 ounces) unsalted butter
6 large shallots, minced
4 large garlic cloves, minced
1 quart heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
Bring a very large stockpot of water to a boil. Prepare a large bowl of ice water. Add half of the collard greens to the boiling water, a little at a time, and push them down into the water. Let the water return to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to the ice water. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred.
In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened, about 6 minutes. Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes. Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg, salt and pepper and serve.
Posted on 11/25/14 at 8:59 am to Hat Tricks
quote:
Nobody?
I did the Donald Link casserole last night
Well almost.
I still have the 2nd round of baking left to do, but figured I'd do that right before serving.
Thanks for sharing the recipe.
This post was edited on 11/25/14 at 9:00 am
Posted on 11/25/14 at 9:05 am to LouisianaLady
We need a thanksgiving cocktail thread
Posted on 11/25/14 at 9:09 am to J Murdah
I have one rule for Thanksgiving and cocktails and it is this: You limit yourself to one cocktail before dinner but it can be as large as you want. I generally go with an old fashioned, manhattan, sazerac, or vodka with satsuma juice.
Then I move onto wines and round out evening with more bourbon. I really like juicing satsumas and serving them with either Catdaddy Moonshine or Cathead Honeysuckle Vodka. Great eye opener.
Then I move onto wines and round out evening with more bourbon. I really like juicing satsumas and serving them with either Catdaddy Moonshine or Cathead Honeysuckle Vodka. Great eye opener.
Posted on 11/25/14 at 9:40 am to BlackenedOut
Thksgiving is a bit pared down this year due to additional festivities following immediately afterward, but I'm doing blanched haricots vert dressed with a little shallot brown butter (to go w/turkey & ham) and some twice-baked potatoes. Seriously, a good twice baked potato will obviate the need for gravy. Also makes an excellent leftover.
Posted on 11/25/14 at 9:42 am to hungryone
I love twice-baked potatoes.
Posted on 11/25/14 at 9:43 am to hungryone
A twice baked potato is probably the most underrated potato dish of them all.
Posted on 11/25/14 at 10:14 am to LouisianaLady
quote:
I did the Donald Link casserole last night
Well almost.
I still have the 2nd round of baking left to do, but figured I'd do that right before serving.
Thanks for sharing the recipe.
How's it looking/tasting so far?
Posted on 11/25/14 at 10:17 am to Hat Tricks
It's very good. I used green beans from the garden, and cooked them down for a LONG time, so they're nice and mushy.
I was really excited that it called for hot pepper vinegar because Jones made a bottle with peppers from the garden a while back, and I've had no use for it.
I was really excited that it called for hot pepper vinegar because Jones made a bottle with peppers from the garden a while back, and I've had no use for it.
This post was edited on 11/25/14 at 10:18 am
Posted on 11/25/14 at 12:07 pm to Hat Tricks
I'm making my version of John Besh's oyster dressing.
Posted on 11/25/14 at 3:25 pm to Trout Bandit
Cornbread dressing, rice dressing for those who don't like cornbread dressing, cauliflower with cheese sauce, green beans, bread, salad. Oh and a ham and a turkey.
We're not fancy eaters ... plain and simple.
We're not fancy eaters ... plain and simple.
Posted on 11/25/14 at 3:41 pm to tiger91
quote:
cauliflower with cheese sauce
This or broccoli will likely be at ours too. I am just not a fan of boiling and smothering vegetables in cheese.
Posted on 11/25/14 at 4:42 pm to Hat Tricks
Oh, and I'm doing the John Besh Mirliton Shrimp Casserole recipe that has been posted here before.
Posted on 11/25/14 at 4:53 pm to LouisianaLady
quote:
Oh, and I'm doing the John Besh Mirliton Shrimp Casserole recipe that has been posted here before.
Sounds delicious. I'll have to look that one up.
Posted on 11/25/14 at 4:54 pm to Hat Tricks
Ingredients
4 mirlitons, halved and seeded
3 tablespoons olive oil
8 tablespoons butter
1 medium onion, diced
1 stalk celery, diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
Leaves from 1 sprig fresh thyme
Leaves from 1 sprig fresh rosemary, chopped
Leaves from 1 sprig fresh sage, chopped
1 pound medium Louisiana or wild American shrimp, peeled, deveined, and finely chopped
1/2 cup crabmeat, picked over
4 cups diced day-old French bread
2 cups Basic Chicken Stock
1/2 teaspoon Basic Creole Spices
1 -2 dashes Tabasco
Salt
Freshly ground black pepper
Directions
Preheat the oven to 350 degrees F. Rub the mirlitons with oil. Place them on a baking sheet cut side down and bake until they are fork tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.
Melt the butter in a large skillet over moderate heat. Add the onions, celery, and bell peppers and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the fresh herbs and shrimp, and stir frequently, until shrimp are just cooked , 3-5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Add the diced mirlitons and the remaining ingredients and stir until well combined.
Spoon the dressing into a large buttered baking dish and bake until golden brown, 20-30 minutes.
4 mirlitons, halved and seeded
3 tablespoons olive oil
8 tablespoons butter
1 medium onion, diced
1 stalk celery, diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
Leaves from 1 sprig fresh thyme
Leaves from 1 sprig fresh rosemary, chopped
Leaves from 1 sprig fresh sage, chopped
1 pound medium Louisiana or wild American shrimp, peeled, deveined, and finely chopped
1/2 cup crabmeat, picked over
4 cups diced day-old French bread
2 cups Basic Chicken Stock
1/2 teaspoon Basic Creole Spices
1 -2 dashes Tabasco
Salt
Freshly ground black pepper
Directions
Preheat the oven to 350 degrees F. Rub the mirlitons with oil. Place them on a baking sheet cut side down and bake until they are fork tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.
Melt the butter in a large skillet over moderate heat. Add the onions, celery, and bell peppers and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the fresh herbs and shrimp, and stir frequently, until shrimp are just cooked , 3-5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Add the diced mirlitons and the remaining ingredients and stir until well combined.
Spoon the dressing into a large buttered baking dish and bake until golden brown, 20-30 minutes.
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