Now that’s just mean!
And so is this.
The trick is *baby *Brussels sprouts, and don’t overcook.
Try Alton Brown’s “Good Green Bean Casserole.” You can get the recipe on the Food Network Web site. It’s always been a big hit at my house.
Sorry to take so long. Here ya go:
3 Tbs chopped crystallized ginger
2 Tbs lemon juice
¼ c honey
2 c cubed cantaloupe
2 c cubed honeydew
3 c cubed fresh pineapple
4 c sliced strawberries
1 c raspberries
Combine ginger, lemon juice and honey; whisk to blend. Add cantaloupe, honeydew and pineapples, mix gently. Cover and refrigerate at least 8 hours (overnight is good), stirring once. Just before servine, stir in strawberries and sprinkle with raspberries.
This makes a lot - says 20 servings! I bet you could halve it.
I actually found a pretty interesting sounding brussel sprouts recipe that I’m going to make for Thanksgiving (and I don’t normally like them). It has brussel sprouts, portabella mushrooms, pomegranate, pancetta shallots, garlic, cream and parmesan-reggiano cheese. I’m going to alter the recipe a bit by cutting the sprouts thinner than called for and carmelizing them, which fully alters the taste (to something good). I’ll let you know how it comes out. Worth a shot.
From remembered family Thanksgiving feasts:
Waldorf Salad, made with apples, celery & walnuts. Fancier than the tossed salad on the table at most meals.
Corn Casserole was a later addition; this Paula Deen recipe looks delicious, if coronary-inducing.
Oyster Dressing–not stuffing–is supposedly for the grownups. Although we kids developed a taste for oysters early on.
I seem to remember Broccoli casserole–made with rice. We didn’t have asparagus, but I’d gladly add it to the menu; oven roasting is far superior to steaming.
I am doing golden Brussel sprouts. Just chop up and brown a couple strips of bacon, then brown the fresh brussel sprouts that have been halved prior to cooking, turning as needed. Hit 'em with a little salt and pepper. Simple and delicious.
How 'bout a nice Crab Nasty?
Ingredients:
Fresh cooked Crab
Sliced Avacado
Peeled Grapefruit segments.
Fry sauce.
Put a small spoon of Sauce into a Dessert/Sundae glass. Add a layer of Crab, then a thin layer of Sauce. Repeat for the Avacado and Grapefruit.
Looks disgusting and tastes great!
I won’t touch it myself, but my hubby is insisting I make creamed spinach:
2 (10oz) pkgs. frozen spinach, cooked (microwaved is fine)
1 large can cream of mushroom soup
1/2tsp minced garlic
small onion, finely diced
salt and pepper
2TBSP butter
1/4C Half and Half (more or less, to desired “creaminess”)
After cooking spinach, drain well.
Melt butter in heavy pot, sautee onions and garlic in butter. Add in spinach, cream of mushroom soup, salt and pepper, mix thoroughly and heat through. Add as much Half and Half as you need to make it as creamy as you like.
This can be done a day ahead, covered and refrigerated and nuked, or a week ahead (though it’s a little late for that now!) and frozen.