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re: Thanksgiving Side Dish Recipe Thread
Posted on 11/25/14 at 4:56 pm to LouisianaLady
Posted on 11/25/14 at 4:56 pm to LouisianaLady
(no message)
This post was edited on 9/28/22 at 9:16 am
1
Posted on 11/25/14 at 7:21 pm to Hat Tricks
Spinach Madeline and oyster dressing.
Posted on 11/25/14 at 7:43 pm to Hat Tricks
This might be heresy as I love all the classic South Louisiana side and other traditional Thanksgiving side dishes. We always have mirliton casserole, my world's best mashed potatoes, spinach madeline, oyster dressing and a cornbread dressing. The entire meal is missing something acidic and palate cleansing. Here is my offering. This serves 4 and easily converts as a multiple.
2 cups of cherry tomatoes, then halved. I use the San Marzano ones I can get at Langenstein's. Others work just fine.
1 cup minced sweet onion. Vidalia, Spanish whatever
2 tablespoons of minced garlic
3 tablespoons of balsamic vinegar
3 tablespoons of extra virgin olive oil
2 tablespoons of fresh basil, chiffonade
1 teaspoon sea or kosher salt
1/2 teaspoon fresh ground black pepper
Put a sauté pan on medium low heat for about 2 minutes, add the olive oil. Let sit about a minute. Add minced onions. Let cook for about 5 minutes, you want no color at all. Add garlic and stir. Cook for about a minute and a half.
Add halved tomatoes, cut side down in one layer. Do not touch let them do their thing for about 12-15 minutes. They will release some juice to start the sauce. Add salt and pepper and stir to combine. Take off the heat and add basil and balsamic vinegar. Stir again, serve immediately.
Should be the last thing cooked.
2 cups of cherry tomatoes, then halved. I use the San Marzano ones I can get at Langenstein's. Others work just fine.
1 cup minced sweet onion. Vidalia, Spanish whatever
2 tablespoons of minced garlic
3 tablespoons of balsamic vinegar
3 tablespoons of extra virgin olive oil
2 tablespoons of fresh basil, chiffonade
1 teaspoon sea or kosher salt
1/2 teaspoon fresh ground black pepper
Put a sauté pan on medium low heat for about 2 minutes, add the olive oil. Let sit about a minute. Add minced onions. Let cook for about 5 minutes, you want no color at all. Add garlic and stir. Cook for about a minute and a half.
Add halved tomatoes, cut side down in one layer. Do not touch let them do their thing for about 12-15 minutes. They will release some juice to start the sauce. Add salt and pepper and stir to combine. Take off the heat and add basil and balsamic vinegar. Stir again, serve immediately.
Should be the last thing cooked.
Posted on 11/25/14 at 7:57 pm to glassman
Don't think this will appear Thursday, but I will be making this. Sounds like a fine thing to put over rice.
Posted on 11/25/14 at 8:08 pm to AlmaDawg
It is great and so easy. Fantastic side dish for almost any meal.
Posted on 11/25/14 at 8:16 pm to glassman
Bookmarked.
Posted on 11/25/14 at 8:19 pm to AlmaDawg
Goes great with fish. Some fresh speck fillets, pan seared... YES!!! 
Posted on 11/25/14 at 8:24 pm to Papercutninja
Im doing Besh's crawfish and andoullie cornbread dressing, substituting shrimp for crawfish.
then pioneer woman's green bean casserole.
both can be found with simple google search.
my family also wants me to do a traditional giblet dressing, but the recipes they have pieced together aren't complete. The recipes themselves are pretty cool, dating back to the 70's. With who cooked and who were the taste testers
then pioneer woman's green bean casserole.
both can be found with simple google search.
my family also wants me to do a traditional giblet dressing, but the recipes they have pieced together aren't complete. The recipes themselves are pretty cool, dating back to the 70's. With who cooked and who were the taste testers
Posted on 11/25/14 at 8:33 pm to Lester Earl
My mom makes a good giblet gravy. Gizzard, liver, and neck. Not sure of the recipe, but it is awesome over cornbread dressing.
Posted on 11/25/14 at 8:43 pm to glassman
Does it have a name?
Posted on 11/26/14 at 8:29 am to Stadium Rat
Thanks for all the contributions everybody. Hope you all have a wonderful Thanksgiving.
Posted on 11/26/14 at 8:43 am to BlackenedOut
quote:i have a thousand satsumas. i think i am going to do this!
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 11/26/14 at 8:58 am to Lester Earl
quote:
then pioneer woman's green bean casserole.
Considered this one.
I did Alton Brown's last year and just was not a fan. In retrospect, though, I think I just didn't cook down the beans enough. People generally don't want green bean casserole with crunchy beans.
I did a really good job cooking them down this time though. It smelled amazing this morning when I did the 2nd bake (we are eating it today; I made it for work).
The bacon is what I think is going to make it so fire.
Posted on 11/26/14 at 2:01 pm to LouisianaLady
(no message)
This post was edited on 9/28/22 at 9:16 am
Posted on 11/26/14 at 2:04 pm to Papercutninja
Oh, I forgot to update.
We had the green bean casserole an hour ago, and it was absolutely the best I've ever had.
The bacon makes a world of difference, and if you have hot pepper vinegar, it was definitely worth using.
Yes, BUT... I cooked mine down for 45+ minutes before even assembling and baking twice. So you can do a shorter cook if you want some crispiness.
Assembled everything and actually even did the first bake. Let cool, then refrigerated until 2nd bake with the onions. But you don't have to do that. You could assemble and put in the baking pan and not bake at all until day of. But you'll still need to bake twice (once without onions, once when they're added).
We had the green bean casserole an hour ago, and it was absolutely the best I've ever had.
The bacon makes a world of difference, and if you have hot pepper vinegar, it was definitely worth using.
quote:
Were the beans overly mushy?
Yes, BUT... I cooked mine down for 45+ minutes before even assembling and baking twice. So you can do a shorter cook if you want some crispiness.
quote:
Also did you assemble it all at once or keep everything separate until baking?
Assembled everything and actually even did the first bake. Let cool, then refrigerated until 2nd bake with the onions. But you don't have to do that. You could assemble and put in the baking pan and not bake at all until day of. But you'll still need to bake twice (once without onions, once when they're added).
Posted on 11/26/14 at 3:13 pm to LouisianaLady
(no message)
This post was edited on 9/28/22 at 9:15 am
Posted on 11/26/14 at 7:56 pm to Stadium Rat
quote:
Does it have a name?
I guess I'll call it balsamic glazed tomatoes.
Seriously, it is really good and so easy and pretty healthy as well.
Posted on 11/26/14 at 8:51 pm to Lester Earl
quote:
Lester Earl
How does Besh's crawfish dressing turn out when substituted with shrimp? Won't be able to get any crawfish where I am
Posted on 11/27/14 at 6:15 pm to LouisianaLady
That green bean casserole was awesome. The sauce didn't quite thicken up for me like it should have but I added a little corn starch and it was fine. Time consuming dish but I will certainly make it again.
The beans before assembling the casserole were delicious too. Could have just enjoyed them like that.
The beans before assembling the casserole were delicious too. Could have just enjoyed them like that.
Posted on 11/27/14 at 6:19 pm to wahootiger
quote:
How does Besh's crawfish dressing turn out when substituted with shrimp? Won't be able to get any crawfish where I am
It's been a hit at the 2 parties ive brought it to
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