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Bahamian-Inspired Thanksgiving Feast and Free Golf

Bahamian-Inspired Thanksgiving Feast and Free Golf


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The Grand Lucayan Resort in the Bahamas offers a special fall sale and a gourmet Thanksgiving feast

The Grand Lucayan resort in the Bahamas.

If you're looking to trade the chilly fall weather for a warm, sandy beach, a Thanksgiving getaway package to a warmer place might be a good option. At the Grand Lucayan Resort in the Bahamas, located just 55 miles off the Florida coast, a "Bahamian-inspired" Thanksgiving will be celebrated at the international buffet-style restaurant Willy Broadleaf.

To celebrate the holiday season, the Grand Lucayan Resort is also offering a special fall sale available from Nov. 15 to Dec. 25. With rates starting at $99 per night (with a two-night minimum), the fall sale package includes a free round of golf at the resort's golf field.

The Thanksgiving Day feast at the Willy Broadleaf restaurant will include Bahamian-flavored cuisine such as spicy crabmeat salad with Titi shrimp and stir-fried conch, as well as more traditional Thanksgiving dishes, including roast turkey with giblet au jus, a roast beef carving station, and sweet potato, thyme, and raisin stuffing. For those able to save room for dessert, a dessert station will feature a range of sweet selections including white chocolate pumpkin cheesecake, mini caramel nut cheesecake, and pineapple slices with ginger syrup. The gourmet buffet is priced at $34 for adults and $12 for children ages 5 to 12, and served from 5 p.m. to 9 p.m.


After the feast: Tasty recipes for Thanksgiving leftovers

Denver-based chef-restaurateur Richard Sandoval came up with a breakfast chilaquiles recipe that uses leftover Thanksgiving turkey.

As you scurry around the kitchen today, doing all the prep work that goes into your Thanksgiving feast, you probably have yet to ponder one of the big challenges you will face after the big day: What to do with all the leftovers?

We are talking turkey &mdash literally &mdash plus the dressing, mashed potatoes, yams, cranberry relish and all the sundry side dishes that go into the annual poultry fest.

If you have a houseful of teenagers, the problem will take care of itself soon enough. But you, as an adult, can only eat so many turkey sandwiches.

Here are some recipes that can help you resolve this delicious dilemma.

Turkey and Squash Stew

This hearty dish comes from Jason K. Morse, executive chef of the Douglas County School District. If you have leftover dressing,this goes well spooned on top of it. Serves 8.

6 celery ribs with leaves, diced

1 butternut squash, cooked and diced

1 acorn squash, cooked and diced

1 green bell pepper, diced

3 Yukon Gold potatoes, diced

2 tablespoons garlic, chopped

3 bay leaves, broken in half

2 teaspoons Italian herbs

3 cups turkey, cooked and diced

Sea salt and pepper to taste

Before making the soup, cook both squashes by roasting until fork tender, removing all seeds and cooling completely before dicing. Heat a sauté pan and add the olive oil then bring oil up to temperature. Sauté the carrots, celery, onions and peppers until lightly browned

Add the cooked squash, garlic and potatoes and sauté for about 5 minutes. Add the herbs, turkey and tomato purée, then add the chicken broth. Bring to a boil and reduce to a simmer. Simmer for about 30 minutes or until potatoes are fork tender.

Cheddar Mashed Potato Cakes

This is a tasty way to get extra mileage from leftover mashed potatoes. The cakes can be dressed with almost anything: gravy, salsa or hot sauce. From William Porter. Serves 6.

3 cups mashed potatoes, chilled

¾ cup grated cheddar cheese

Salt and ground pepper to taste

Preheat oven to 350. In a mixing bowl, thoroughly combine mashed potatoes and cheese. (At some point you might need to use your hands.) Form the mixture into patties about 3 inches wide and 1 inch deep. Season to taste with salt and cracked black pepper.

Place on a cookie sheet that has been sprayed with oil, then put into the oven. Cook for 10 minutes or until potato cakes start browning. Flip and continue cooking until browned. Serve immediately.

Turkey Tetrazzini

This creamy winter recipe is from The Food Network’s Ree Drummond. Her latest cookbook is “The Pioneer Woman Cooks: Dinnertime.” Serves 12.

1 ½ pound thin spaghetti, broken in half

1 pound white mushrooms, quartered

4 cups turkey or chicken broth

1 8-ounce block cream cheese

3 cups cooked turkey, shredded or diced

1 ½ cups frozen green peas

4 slices bacon, fried and crumbled

1 cup Parmesan cheese, grated

Cook pasta until not quite done &mdash al dente according to package instructions (it will finish cooking in the oven). Drain, rinse, and set aside.

In a large pot, heat butter over medium-high heat. Add garlic and sauté for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.

Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don’t be concerned if the cream cheese remains in little bits for awhile it will melt). Add the leftover turkey, olives, peas, bacon and the cheeses. Stir to combine salt and pepper as needed.

Add the cooked spaghetti and stir to combine. Splash in more broth as needed you want the mixture to have a little extra moisture since it will cook off in the oven. If it’s a little soupy, that’s fine. Add up to 2 more cups of liquid if you think it needs it.

Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

Ultimate Turkey Sandwich

This is a soul-satisfying mix of two Thanksgiving staples, roasted turkey and pan dressing. It can be served hot or cold. To get the proper 1-1 ratio of poultry and dressing, you might have to slice a chunk of dressing in half so it won’t overwhelm the bread. Brave diners can also spoon on some leftover gravy. This recipe makes 1 sandwich and goes great with cider. From William Porter.

Cranberry sauce or relish

1 wedge leftover dressing

Smear one slice of toasted bread generously with mayonnaise. Smear the other with cranberry sauce. Pile on the sliced turkey to taste, then add the chunk of dressing. You’ll probably want to press down on the sandwich just a bit after it’s assembled.

Yam and Black Beans Enchiladas

A few years ago, I created a recipe for chipotle-glazed yams because I wanted a savory, Southwestern-style alternative to traditional candied yams. It’s simple. You slice the yams about ¾ -inch thick, boil them for about 10 minutes, then chargrill them for a few minutes in a glaze of butter, diced chipotle peppers, adobo sauce and the juice of an orange. When there are leftovers, I combine them with black beans (and sometimes Mexican chorizo) as an enchilada filling. Recipe by William Porter. Serves 8.

2 cups chipotle yams, chopped

1 15-ounce can seasoned black beans, such as Kuner’s, drained

½ diced onion, sautéed until translucent

1 dozen medium flour tortillas

2 cups enchilada sauce, canned or homemade

1 cup cotija or grated jack cheese

In a large mixing bowl, combine yams, black beans (drained but only lightly rinsed) and sautéed onions. Add a few dashes of cumin, then salt and pepper to taste.

Soften each tortilla by running it briefly under hot water. This will make it more pliant and easier to load and fold. Spoon the yam-bean mixture into the center of the tortilla, fold the ends and roll up, then place the enchiladas folded-side down into a greased 9吉 baking dish.

Pour the sauce over the enchiladas, making sure it runs into any spaces between them. Cover with grated cheese. Cook for about 20 minutes in a preheated 350-degree oven until the cheese has completely melted. Serve immediately.

Southwestern Turkey Chili

This recipe from Andrew Weil’s cookbook, “Fast Food, Good Food,” serves 4. It calls for ground turkey that you brown, but you can substitute leftover cooked turkey and chop it into bite-sized pieces.

1 tablespoon extra virgin olive oil

1 large yellow onion, diced

½ teaspoon sea salt or kosher salt

2 garlic cloves, pressed and allowed to sit for 10 minutes

1 jalapeño pepper, seeded and minced

1 red bell pepper, seeded and diced

1 teaspoon dried Mexican oregano

2 teaspoons smoked paprika

1 14-ounce can diced tomatoes with juice

1 15-ounce can black beans, rinsed and drained

2 tablespoons chopped fresh cilantro leaves

In a soup pot, heat oil over medium heat. Add onions and a pinch of salt and sauté for 3 minutes, until translucent. Add garlic, jalapeño, red pepper, oregano and spices and saute another minute

Add turkey and ¼ teaspoon salt. Break up the meat with a wooden spoon and let it brown, about 3 minutes. If pan is dry or the spices stick, pour in a little juice from the tomatoes to deglaze.

Add tomatoes, beans and another pinch of salt. Stir to combine. Bring the chili to a simmer, then lower heat, cover and simmer for 20 minutes. Stir occasionally. Remove lid and simmer for 10 minutes more, stirring occasionally. Add lime juice and a generous pinch of salt to taste.

Ladle chili into 4 bowls and garnish with cilantro and your favorite go-withs.

Turkey Stock

This recipe takes just under 6 hours to cook, much of it untended, but the prep time is only 15-20 minutes. The stock is perfect as a base for soups and rice dishes such as risotto. From William Porter. Makes 7-8 quarts.

1 large white or yellow onion, quartered

1 ½ tablespoons whole black peppercorns

Break up the carcass so it fits in a large 4-gallon stockpot. Add the rest of the ingredients and fill with enough cold water to cover the bones by 2-3 inches. Bring to a boil over high heat.

Reduce heat to a simmer, occasionally skimming the fat that will rise to the surface. When you can taste the turkey flavor in about 2-3 hours, continue cooking for another 2-3 hours.

Pull the turkey carcass from the pot with a spoon or tongs, and let stock cool. Strain the liquid through a fine sieve into freezer-proof containers. The stock can be used immediately or frozen.


This summery large-batch cocktail was inspired by a recent trip Lt. Dan and I took to the Bahamas with friends. We took our boat each day and island hopped looking for the best snorkel spots, the best conch fritters, and of course the best Caribbean cocktails.

One particular day we discovered a popular beachfront hangout called Pete’s Pub, famous for their “Blaster” rum punch.

The punch was kept in huge cooler dispensers and made with 3 fruit juices and six (6!) types of rum. It was dangerously divine and went down quicker than you could say Bahama Mama.

I couldn’t get enough of the Blaster punch, so fruity and refreshing. I also couldn’t get much out of the bartender, as to the exact ingredients. All she would tell me is that the Blaster included grapefruit juice.

I came home determined to mix and test rum punches until I developed my own copycat version called the Bahamian Blaster Party Punch.


A Mexican Thanksgiving feast

Chefs in Mexico don’t celebrate our Thanksgiving holiday. But when they come to the United States, it’s another matter.

Some marry into families with traditional turkey and dressing, as Komali chef-owner Abraham Salum did. Some get together with friends to watch football and cook a Mexican feast, as Meso Maya executive chef Nico Sanchez does.

Both chefs are part of a boomlet in Dallas: Mexican restaurants focused not on Tex-Mex, but the vibrant cuisines of modern Mexico, whether it’s street food from Mexico City or seafood from Veracruz. We asked Salum and Sanchez, along with Mesa co-chef-owner Raul Reyes, to create an all-Mexican Thanksgiving menu, inspired by their native traditions.

Forget the fried onions. Salum turns green bean casserole on its head with poblano cream and fried tortilla strips. Reyes brings a chic chayote squash salad with fresh oregano to the table. And Sanchez replaces traditional dressing with a delish masa-harina-based corn spoon bread.

Chiles, with their many flavor dimensions, Mexican cheeses, corn and ingredients such as Mexican chocolate and vanilla figure prominently in the Nuevo Mexican feast, and area Latino supermarkets make shopping a snap. Perk up your holiday table with one or two dishes or go all out with the entire menu. Just add turkey, and you’re set.

Kim Pierce is a Dallas freelance writer.

GIVE IT A TRY

Choose one or more dishes to give your Thanksgiving table a Mexican flavor.

Instead of dressing: Sweet-Corn Spoon Bread

For the potatoes: Roasted Poblano Mashed Potatoes

For the casserole: Green Bean and Poblano Cream Casserole

For the sweet potatoes: Mexican Sweet-Potato Casserole

For the salad: Ensalada de Chayote

For the bread: Chipotle Dinner Rolls Stuffed With Queso Oaxaca

For the cranberry sauce: Mexican Cranberry Sauce

For dessert: Mexican Chocolate-Pecan Pie With Tequila and Piloncillo, or Mexican Pumpkin Pie

Recipes

SWEET-CORN SPOON BREAD

• 1 1/2 pounds (approximately 3 cups) masa harina

• 1 cup (2 sticks) unsalted butter, softened

• 2 tablespoons baking powder

Husk the corn and cut the kernels from the ears. Use a food processor to grind the kernels to a coarse texture.

Place corn kernels and remaining ingredients in a large mixing bowl. To incorporate as much air as possible, use an elelctric mixer fitted with a paddle attachment and mix on high speed for about 12 minutes.

Preheat oven to 300 F. Transfer the mixture to a greased baking dish and cover with plastic wrap. Place the dish into a larger, shallow roasting pan. Place both pans in the oven and pour enough water into the roasting pan to come halfway up the side of the baking dish. Cover the whole thing with foil. Bake for 1 hour in the water bath. The mixture is done when a fork or toothpick comes out clean.

Per Serving: Calories 530 (42% fat), Fat 24 g (13 g sat), Cholesterol 55 mg, Sodium 1,050 mg, Fiber 6 g, Carbohydrates 74 g, Protein 9 g

SOURCE: Nico Sanchez/Meso Maya

ROASTED POBLANO MASHED POTATOES

• 3 pounds small red potatoes, rinsed

• 1/2 cup (1 stick) unsalted butter, softened

Roast the poblanos over an open flame for 1 minute on each side they will blister and char. Place in a small bowl and cover with plastic wrap. Let stand for 5 minutes. Peel and seed poblanos, then dice them set aside.

Bring a large pot of water to a boil. Add the potatoes and simmer until they’re tender, about 30 minutes. They’re done when they’re easily pierced with a fork. Drain. Add the butter and mash to desired consistency, adding hot milk for a creamier consistency. Fold in roasted poblanos and season with salt to taste.

Per Serving: Calories 210 (43% fat), Fat 10 g (6 g sat), Cholesterol 25 mg, Sodium 220 mg, Fiber 3 g, Carbohydrates 26 g, Protein 3 g

SOURCE: Nico Sanchez/Meso Maya

MEXICAN PUMPKIN PIE

• 2 cups sweetened, condensed milk

• 2 1/2 cups pumpkin puree or canned pumpkin

• 1 tablespoon Mexican vanilla extract

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground allspice

• 1 teaspoon cinnamon or canela (Mexican soft cinnamon)

• 1/4 teaspoon ancho chile powder

• 2 deep-dish pie shells, store-bought or homemade, thawed

• Candied Pumpkin Seeds (recipe follows)

Preheat oven to 300 F. Place milk, pumpkin, cream, sugar, vanilla extract, spices, chile powder and salt in a mixing bowl and mix on high speed for about 5 minutes. Add eggs, 1 at a time, and continue mixing until all are incorporated.

Pour mixture into pie shells. Place on a baking sheet and bake for 1 hour. Let cool slightly. Garnish with Candied Pumpkin Seeds.

Candied Pumpkin Seeds: Combine 1 cup water and 1 cup sugar in a saucepan bring to a boil. Add 1 cup raw pumpkin seeds (pepitas) and cook for 2 minutes. Drain and pat dry on paper towels. In a deep saucepan, add canola oil to a depth of 1 to 1 1/ 2 inches heat to 350 F. Fry pumpkin seeds for about 2 minutes or until golden brown.

Per Serving: Calories 720 (44% fat), Fat 35 g (11 g sat), Cholesterol 165 mg, Sodium 500 mg, Fiber 3 g, Carbohydrates 86 g, Protein 15 g

SOURCE: Nico Sanchez/Meso Maya

MEXICAN CHOCOLATE-PECAN PIE WITH TEQUILA AND PILONCILLO

• 1 (9-inch) unbaked pie shell, store-bought or homemade, thawed

• 3 tablespoons butter, melted

• 2 tablespoons good-quality tequila

• 3 ounces Mexican chocolate (such as Abuelita brand), chopped

Preheat the oven to 375 F.

Place the piloncillo cone and water in a small pot over medium heat until the piloncillo melts and you have a thick syrup set aside. Cover bottom of pie crust with pecans.

In a medium bowl, whisk together the eggs and melted butter. Add 1/2 cup piloncillo syrup, sugar, tequila and chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty baking sheet.

Bake for 10 minutes. Then lower the oven temperature to 350 F and continue baking an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

Per Serving: Calories 480 (52% fat), Fat 28 g (7 g sat), Cholesterol 70 mg, Sodium 110 mg, Fiber 3 g, Carbohydrates 56 g, Protein 6 g

SOURCE: Abraham Salum/Komali

MEXICAN SWEET-POTATO CASSEROLE

• 5 to 6 large sweet potatoes, peeled and quartered

• 1/2 cup (1 stick) unsalted butter

• 1 tablespoon Mexican vanilla

Add potatoes to a pot of boiling, salted water. Simmer for 20 minutes, or until tender when pierced with a fork. Drain potatoes and place in a new pot. Add the sugar, eggs and milk and, using a potato masher, mash the sweet potatoes. Place the potato mixture in a greased oven-proof casserole.

Preheat oven to 350 F. Mix together the butter, flour, salt and vanilla. Spread over the top of the mashed sweet potatoes. Bake for 20 to 30 minutes, or until a crust forms. Brown under the broiler briefly, if desired.

Per Serving: Calories 260 (31% fat), Fat 9g (5g sat), Cholesterol 55 mg, Sodium 180 mg, Fiber 3 g, Carbohydrates 41 g, Protein 4 g

MEXICAN CRANBERRY SAUCE

• 2 pieces of dried chile de arbol, seeded

• 1 (12-ounce) bag fresh cranberries

Boil the chiles in water until hydrated drain (discard water), chop and set aside.

Boil the sugar and water together for about 5 minutes. Add the chiles and cranberries. Reduce heat to a simmer and cook, without stirring, until the cranberries crack and the liquid starts to thicken. Remove from heat and allow to cool. You may wish to adjust the sweetness. Just before serving, garnish with raisins and cinnamon.

Per Serving: Calories 200, No fat, No cholesterol, Sodium 20 mg, Fiber 2 g, Carbohydrates 50 g, Protein 1 g

ENSALADA DE CHAYOTE

• 2 shallots, finely chopped

• 1/3 cup fresh Mexican oregano, minced

• 2 1/2 teaspoons red wine vinegar

• 2 teaspoons balsamic vinegar

• Micro cilantro greens (optional)

Peel chayotes and cut into bite-size pieces. Bring a pot of water to boiling and add the chayote. Simmer just until they are tender, but not mushy. Plunge into an ice-water bath to stop the cooking. Drain thoroughly.

In a bowl, gently mix with the shallots and oregano.

Whisk together the olive oil, red wine vinegar, balsamic vinegar, lime juice and salt. Add to the chayote and stir to gently dress. Garnish with micro cilantro, if using.

Per Serving: Calories 60 (33% fat), Fat 2.5 g (no sat), No cholesterol, Sodium 340 mg, Fiber 4 g, Carbohydrates 10 g, Protein 2 g

GREEN BEAN AND POBLANO CREAM CASSEROLE

• 2 1/2 tablespoons (1/3 stick) butter

• 3 cups sliced fresh green beans

• Poblano Cream (recipe follows)

• Fried Tortilla Strips (recipe follows)

• 1 cup crumbled queso fresco

Preheat oven to 350 F. Grease a 1 1/2-quart baking dish set aside.

In a large skillet, melt the butter and sauté the onions set aside.

Bring a large saucepan of water to a boil. Add green beans and simmer for 10 minutes drain. Add the green beans, corn kernels and Poblano Cream to the onion mixture. Stir well. Pour into the greased baking dish. Bake for 15 minutes

To serve, top casserole with the queso fresco and Fried Tortilla Strips.

Poblano Cream: Swirl a tablespoon or so of canola oil in a hot sauce pan. Add 1 1/2 seeded and diced large poblano peppers, 3/4 cup diced yellow onion and 2 minced cloves garlic. Cook over medium-high heat until onion is translucent and garlic and peppers are soft don't brown, as you want to keep a nice green color. Add 1 cup chicken stock and simmer, uncovered, for 15 minutes. Add 3/8 cup heavy cream, season to taste with salt and pepper, and puree.

Fried Tortilla Strips: Cut 6 corn tortillas into 1/4- inch strips. Heat canola oil 1 1/2 inches deep in a deep saucepan. When it sizzles with a test strip, add the tortilla strips and fry in batches until golden and crisp. Drain on paper towels. Salt, if desired.

PER SERVING: Calories 360 (58% fat), Fat 23 g (11 g sat), Cholesterol 55 mg, Sodium 340 mg, Fiber 6 g, Carbohydrates 33 g, Protein 7 g

SOURCE: Abraham Salum/Komali

CHIPOTLE DINNER ROLLS STUFFED WITH QUESO OAXACA

• 1 (1/4-ounce) package dry active yeast

• 1 cup warm water, about 110 F

• 1 cup milk, scalded but cooled to warm

• 3/4 cup (6 ounces) melted butter (divided use)

• 5 cups flour, plus more, as needed

• 2 tablespoons liquid from canned chipotles (adobo sauce)

• 1 1/2 cups shredded Oaxaca cheese

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, 1/2 cup (4 ounces) butter and the adobo sauce. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil 3 (6-cup, 3-inch) muffin tins. Punch down dough and form dough into 1-inch balls. Place 2 balls in each muffin tin, then a teaspoon of queso oaxaca, then another ball of dough. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.

Preheat oven to 425 F. Brush tops with remaining melted butter. Bake for 10 to 15 minutes, or until golden brown.

PER SERVING: Calories 270 (37% fat), Fat 11 g (6 g sat), Cholesterol 40 mg, Sodium 330 mg, Fiber 1 g, Carbohydrates 34 g, Protein 7 g

SOURCE: Abraham Salum/Komali

THE CHEFS

Abraham Salum, chef-owner, Salum and Komali

Grew up in: Mexico City

On Thanksgiving: "We make it a very traditional Thanksgiving at my in-laws'…. I think it is one of my favorite holidays – being with people you love, eating good food and having good wine."

Raul Reyes, co-chef-owner, Mesa

Grew up in: Veracruz

On Thanksgiving: "We spend the time studying and working. We don't really celebrate at all. We do something similar, but at Christmas."

Nico Sanchez, executive chef, Meso Maya

Grew up in: Guanajuato

On Thanksgiving: "I get together with family and friends, and we cook. We cook the turkey. We make sweet corn tamales, and corn with butter and salt and chile, fresh tortillas and salsa."


Disney-Inspired Fun From Thanksgiving Through the New Year

CELEBRATION, Fla. – This holiday season, give a gift that’s both nautical and nice: a cruise on the Disney Magic or the Disney Wonder, both decked to the “raft-ers” with holiday cheer.

From Thanksgiving and continuing through to the new year, Disney Cruise Line adds sparkle to both ships, from traditional “turkey day” fanfare to Christmas feasts, “snow flurries” and New Year’s Eve galas. But the best part might just be relaxing on deck instead of shoveling snow.

The spirit of the season surrounds guests the moment they arrive at Port Canaveral, Fla., with Disney characters in their finest holiday attire welcoming guests to the beautifully decorated private Disney Cruise Line terminal.

Special stem-to-stern holiday events on both ships, beginning Nov. 22, include:

o Nightly “King Triton’s Tree Lighting” in the atrium lobby, where a young guest will help Disney characters light the glittering, three-deck-tall tree.
o An afternoon Tropical Pool Party every day with Santa and Mrs. Claus with fun, food, games and activities. Plenty of Disney characters join the celebration, including Lilo and Stitch, Chip ‘n Dale, Mickey and Minnie, Goofy and Pluto. Be sure not to miss the “Winter-Sunnyland” conga line around the pool.
o Special family time with holiday crafts such as decorating stockings, making holiday cards and creating holiday animation cells.
o Holiday storytellers sharing tales of diverse holiday traditions, from Hanukkah and Kwaanza to the Bahamian Junkanoo. Plus, an all-new story just for Disney Cruise Line guests about the magical feeling of the holidays on a ship.
o Traditional holiday feasts in Disney’s three themed dining rooms.
o ” ‘Til We Meet Again,” a special holiday edition of Disney Cruise Line’s cheerful farewell on the final night of each cruise with beloved Disney characters and the ship’s crew in an engaging musical finale led by Mickey Mouse.

And when cruises during the holiday period put in at Castaway Cay, Disney’s private island in the Bahamas, the celebration continues:

o Guests will delight with “snow flurries,” decked-out Christmas trees, Disney character meet-and-greets and holiday carolers.
o Youngsters will be busy with holiday-themed activities such as making candy cane reindeer, paper plate angels and snowflake mobiles.

Disney Cruise Line will kick off the holiday cheer with special Thanksgiving voyages setting sail Nov. 22 with a 7-night Western Caribbean cruise on the Disney Magic and Nov. 26 with a 4-night Bahamian cruise onboard the Disney Wonder. Guests will enjoy a sumptuous Thanksgiving Day feast, with Mickey, Minnie and friends dressed in traditional Thanksgiving attire. Activities throughout the day include holiday crafts for youngsters and the big NFL football games broadcast live on Ariel View Television, the 24-by-14-foot screen located above the Goofy Family Pool on deck 9.

The Disney Magic will host a 7-Night Holiday Caribbean Cruise departing Dec. 20, with visits to Cozumel, Grand Cayman and, as a special holiday treat, two stops at Castaway Cay. The Disney Wonder 4-night Christmas cruise departs Dec. 24, with visits to Nassau and Castaway Cay. On Christmas morning at the lobby tree, Santa Claus and his elves will have surprises for all the kids, along with cookies and milk. Guests can attend sunset Hanukkah services and Christmas services, including midnight mass on Christmas Eve.

To celebrate the new year, Disney Magic departs on its 7-night Western Caribbean itinerary Dec. 27 Disney Wonder departs Dec. 31 for its 4-night cruise. These voyages will feature a special New Year’s Eve party to ring in 2009, complete with DJ music, sparkling wine in commemorative flutes, confetti and balloon drop, and a midnight countdown.


Drugan’s Restaurant Menu

Browse the Drugan’s menu below to find our delicious Scandinavian and American style dishes and meals. A printable version of our menu is also available.

The 1st Tee

Combo Basket – 14
Cheese curds, mushrooms, onion rings, chicken strips.

Battered Cheese Curds – 11

Chicken Livers – 9

Walnut Balls – 14

Shrimp Cocktail (GF) – 9

Nachos – 11

Quesadillas – 14

Battered Mushrooms – 9

Onion Rings – 9

Chicken Strips – 10

Potato Skins (GF) – 8

Alborg Aquavit (Danish) – 7

Salad Bar – 12

Sandwiches

All Sandwiches Include: Soup, salad bar, choice of Baked potato, French fries. (Check out our Carry-Out Sandwich Special below)

Hamburger – 12

Cheeseburger – 13

Grilled Cheese – 12

Chicken Fillet – 13

Chatwich – 14 Tenderloin Ti

Cod Fillet – 13

Hack Stack -14 Hamburger, Bacon, Mushrooms, Cheese, Lettuce, Tomato and Onions

Walnut Burger – 1

4 The Original from The Trempealeau Hotel

Italian Entrees

Includes: Soup, salad bar, and Garlic Toast.

Fettuccine Alfredo
Made from Scratch. Chicken 17, Shrimp 19, Vegetable 16

Spaghetti and Meatballs – 16

Chicken Marinara Parmesan – 16
Broiled chicken breast served over pasta

From The Sea

All Dinners Include: Soup, salad bar, choice of Baked potato, French fries, Hash browns, American fries, Mashed potatoes, or Seasoned rice. Loaded baked, Au Gratin, Broccoli and Seasonable vegetable are 2.50 extra. (Carryout dinners receive a modified salad option).

North Sea Cod – 17 Three Pieces, Hand Battered or Broiled

Walleye – 22 10 oz., Pan Fried or Hand Battered

Scallops – 24
Battered or Broiled

Norwegian Salmon – 20 Grilled, Blackened or Broiled

Lobster Tail – 4 oz. 24, 8 oz. 36

Shrimp – Broiled 23, Battered 19

Castle Mound Combo – 25 Shrimp, Scallops and Cod

From The Farm

All Dinners Include: Soup and Salad Bar, Choice of Baked Potato, French Fries, Hash Browns, American Fries, Mashed Potatoes or Rice. Substitute Broccoli, Seasonal Vegetable, Loaded Baked or au Gratin for 2.50. Add Button Mushrooms for 4.

Ribeye(GF) – 8 oz. 19, 12 oz. 24, 16 oz. 29.

Ground Sirloin(GF) – 19

USDA Choice Tenderloin (GF) – 6 oz. 25, 8 oz. 30.

Beef Liver – 16 12 oz. Pan Fried with Onions and Bacon

Chicken Livers – 16 Livers, Scallions and Mushrooms

Chicken Fillets – 17 Two 7 oz. Grilled or Hand-Battered Chicken Breasts

Battered Chicken – 17 Half Chicken, Hand Battered

Chicken Strip Dinner – 17

Drugan’s Signature Dessert

“Grandma Vi’s” Rice Pudding – 4 Homemade . Served with Cherries

Also Available: Cheesecake, Carrot Cake, Ice Cream

Chef’s Choice

All Dinners Include: Soup, salad bar, choice of Baked potato, French fries, Hash browns, American fries, Mashed potatoes, or Seasoned rice. Loaded baked, Au Gratin, Broccoli and Seasonable vegetable are 2.50 extra. (Carryout dinners receive a modified salad option).

Tenderloin Tips – 19
Grilled with Bacon and Mushrooms

Norwegian Meatballs – 17
Homemade

Pepper Steak Au Gratin – 20
Tenderloin Tips, Green Peppers, Onions and Cheese

Barbecued Ribs – 19

Swiss Chicken(GF) – 17
Chicken Breast, Ham and Swiss Cheese

Chicken 17, Shrimp 19, Vegetable 16
Chef’s Choice Vegetables and Rice

Junior Golfers (10 and under)

All Junior Dinners Include: Soup, salad bar, choice of Mashed potato or French Fries.

Tenderloin Tips (GF) -8

Mini Burger – 8

Grilled Cheese – 8

Cod Fillet – 8

Chicken Strips – 8

Spaghetti & Meatballs – 8

Macaroni & Cheese – 8


John McLemore's 'Dadgum Good' Thanksgiving feast recipes

Preparation
1. Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. Fill Butterball® Indoor Electric Turkey Fryer with oil to the MAX line heat to 375° F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavities are free of ice.
2. Pat turkey completely dry on outside and inside of cavity with paper towels. Using an injector syringe, inject cup (4 ounces) Butterball® Buttery Creole Marinade in each breast. Inject cup (2 ounces) marinade into each leg and thigh. Sprinkle turkey generously with Butterball®
Cajun Turkey Seasoning, completely coating the outside of the turkey and inside of the cavity.
3. Place turkey breast side up in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 ¬ to 4 minutes per pound. Lift the basket from the hot oil slowly, hooking the basket’s drain clip into drain clip mounting hole to stabilize as you check doneness. Insert a meat thermometer in the meaty part of the breast turkey is done when it reads 165° F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum 165° F), turn the turkey fryer to MIN and unplug it from the outlet.
4. Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing for carving. The turkey can remain in the basket to cool until ready to serve.

Sauce
1. In a medium saucepan, combine hot sauce, butter, garlic powder, and lime juice, and heat over low heat.
2. Use as a dipping sauce or pour over turkey slices.

John says: Frying a turkey in hot oil calls for a cool head and a fair measure of caution. Fortunately, Masterbuilt developed the Butterball Indoor Electric Turkey Fryer so you can perfect this great recipe with peace of mind. You want to start with a turkey that’s fully thawed and dry oil and water do not mix. Just follow the safety instructions included in the operation manual closely and you’ll fry a turkey so good, you’ll never want to roast one in the oven again.

Honey-Glazed Roasted Pecan Deep-Fried Turkey Breast
Serves 6 to 8

Ingredients
2 gallons peanut oil
1 (5-7 lb) turkey breast, bone-in
1 cup chicken broth

Pecan glaze
1 cup pecans, halved
1 cup honey
3/4 cup (1 1/2 sticks) butter

Preparation
1. Fill Butterball® Indoor Electric Turkey Fryer with oil to the MAX line. Heat to 375° F this will take approximately 20 to 25 minutes.
2. To properly thaw a frozen turkey breast in the refrigerator allow approximately 24 hours for every 4 pounds. If present, remove and discard pop-up timer. Rinse turkey breast thoroughly with warm water, or cover with warm water and soak for no more than 30 minutes to ensure cavities are free of ice. Pat turkey breast completely dry with paper towels, inside and out. Using injector syringe, inject ¬ cup (4 ounces) of chicken broth into each side of breast.
3. Place turkey in fryer basket and slowly lower basket into hot oil be cautious of splattering. Cover and reduce heat to 325° F. Fry turkey breast for 7 minutes per pound. After calculated cooking time is complete, lift the basket from the hot oil slowly, hooking the drain clip of the basket into the drain clip mounting hole. To check doneness, insert a meat thermometer into the meaty part of the breast it is done when it reads 165° F. If turkey breast is not done, lower it back into the oil for an additional 5 minutes. Repeat basket procedure to check temperature again. Once turkey breast reaches a minimum temperature of 165° F, turn the turkey fryer to MIN and unplug it from the outlet. Allow the turkey breast to rest and drain in the fryer basket for 5 minutes before removing and applying glaze. Carve and serve.

Pecan glaze
1. Preheat oven to 375° F. Spread pecans in a single layer on a baking sheet. Bake 8 minutes, or until lightly browned. Remove from oven, let cool, and chop coarsely.
2. In a small saucepan over medium-high heat, combine honey and butter. Stir in toasted, chopped pecans and cook for 8 minutes to infuse the flavors. Remove from heat and keep warm.
3. Once turkey breast has rested, place onto a serving platter and pour glaze over top of turkey breast.

John says: Although this recipe calls for chopping the pecans, leaving a few of them whole makes for a beautiful presentation. The combination of flavors in this glaze satisfies your sweet and salty cravings. If you can save a little of the glaze, I even like to drizzle it over a scoop of vanilla ice cream for a Dadgum Good dessert!

Bacon-wrapped stuffing balls

Use your favorite family stuffing recipe (let cool completely)
Add one egg and mix well
Shape into golf-ball sized balls
Wrap each ball in one strip of bacon, making sure it is completely sealed with no stuffing showing through.
Secure each ball with a toothpick.
Fry for 2-3 minutes until bacon is golden brown

CLICK HERE to learn more about 'Dadgum That's Good, Too!'


How to Make Gully Wash, the Unofficial Drink of the Bahamas

The bartender at your average tourist hangout in the Bahamas will likely encourage you to order an overpriced daiquiri or mojito. But go to a Bahamian house party, and everyone will likely be drinking a frothy, milky concoction with a boozy kick.

The bartender at your average tourist hangout in the Bahamas will likely encourage you to order an overpriced daiquiri or mojito. But go to a Bahamian house party, and everyone will likely be drinking a frothy, milky concoction with a boozy kick. The cocktail is called Gully Wash, and typically it’s passed around in an old milk jug or a coconut just hacked open with a machete. The recipe is simple and based on a refreshing ingredient rarely seen in cocktails: coconut water.

Sometimes called Sky Juice, Gully Wash was the headliner at any barbecue or birthday party back when Daron Wilson grew up in Nassau. Now, Wilson runs the Bahamian food truck Island Chef Café in Atlanta, and he wonders why his favorite drink from home is missing from this country’s Caribbean-inspired bars. “I don’t know why it hasn’t caught on here. Man, it’s so good,” he says.

The traditional Gully Wash combines coconut water with sweetened condensed milk and gin, which might seem like an odd choice for an island cocktail. Actually, the woody juniper bite and a dash of bitters give the drink a depth beyond your average daiquiri. The cocktail gets even more complex if you swap the gin for good, dark rum. But the best thing about Gully Wash is the coconut water. All those electrolytes keep you hydrated. This drink is potent, but it contains its own hangover cure.

Gully Wash
Ingredients:
1 ounce dry London gin
½ ounce sweetened condensed milk
2 ounces coconut water
Dash of Angostura bitters

1. Shake gin, sweetened condensed milk and coconut water with ice until frothy.
2. Pour into a coconut shell or a cocktail glass.
3. Float a dash of bitters in the foam.

Make ahead: Bahamians say a Gully Wash improves with age, and the concoction can be made a week out. For the authentic Bahamian backyard party feel, serve it from an old milk jug.


Tripe Soup

Ron habla hispana / Wikimedia Commons / Creative Commons 3.0

All parts of a butchered animal are used in the Caribbean. The meat, offal and other parts of the animal are prepared in sumptuous dishes to be enjoyed. Tripe, for example, is not only used to make soup but also to make Cook-up Rice (a Guyanese dish of rice cooked with meats, dried beans, coconut milk, and fresh herbs). Some people even make a curry with tripe.


The Margarita (Mexico)

One of the great pleasures of visiting towns like Playa del Carmen in the Mexican Caribbean is browsing the local tequila shops with their seemingly endless selection of this agave-based liquor. The world's most popular tequila drink, the margarita, often gets dumbed down into a sweet frozen concoction without a hint of lime juice, but try making one with top-shelf tequila, fresh lime, and triple sec and you'll understand why this classic Mexican cocktail, developed in the 1930s, is still so beloved.


Watch the video: Last minute Thanksgiving (September 2022).


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