OK creative ones -- I need an original, non traditional dish for a very traditional family.?

Question

hoping to broaden some horizons -- any thoughts? It's Thanksgiving Canadian style this weekend.

Answer 1

give hawaiian stuffed chicken a try. all you have to do is take chicken breast and smash the crap out of it, put in cooked stove top stuffing, pineapple and green peppers, wrap it and put it in the oven. i suppose you could use turkey breast as well...contact me if you want the real recipe, i don't know the amounts, i've made it so often that i can eyeball it.

Answer 2

You could do what I do for Christmas. I make up a couple pans of lasagna the day before the celebration. I also make all the deserts the day before. On the day your family is there, all you have to do is bake the lasagna (If you ask any cook, lasagna is best if it sits for a day before you bake it) make some garlic bread, and toss a salad. This has been a wonderful thing for me and my family. We can spend more time together, and less time in the kitchen on the day of the gathering. It doesn't have to be lasagna, find something that you can do all the prep work on the day before, so you can just pop it in the oven or heat it up on the day of the feast. Good luck

Answer 3

Spanish Tortilla. (or If you wish to call it an omelette..thats ok).

Fry bacon bits, mushrooms, cooked potatoes, onions, sausage, whatever else you want to put in the frypan.... so the pans is nearly threequarters full.

Mix about 6 eggs with salt pepper little milk, pour on top of you fried stuff, cover the top, turn the heat down, when you can see that it is nearly cooked through, grate some cheese and tomato on the top and put under a preheated grill.. delicious with crusty bread and salad, and not forgetting a lovely glass of wine if you like it or if not a tall lemon and lime drink.

Answer 4

crepes ficelles

first get the recipe for crepe batter and make a dozen or so.
then sautee the filling in a pan, use mushrooms onion chopped ham thyme salt pepper etc.
then, roll the crepes with some filling and lay them down in a baking dish. think enchilladas french style
now when the dish is filled with rolled crepes top with a bechamel sauce and shredded gruyere or use alfredo and some parmesan, if that is too much for you.
bake for about 15 minutes in a 375 oven and serve 2-3 per person. hit me back if you need more explicit instructions

Answer 5

How bout Yam & Onion dish...
peel & cut up the yams into chunks, slice some white onions up. pour a little olive oil in bottom of hot dish then put the yams & onions in, pepper & put in oven @350 for about 20 to 30 minutes. check tenderness in yams then they are done

Answer 6

For Canadian Thanksgiving last year, my husband and I were with his Portuguese family in Toronto. We had two roasted chickens, roasted potatoes, garlicy rice, veggies, and bread. It was very non-traditional (to me), but delicious and memorable!

Answer 7

Do what my Italian friends do...make polenta!

It's easy...Mix 4 cups of water and 1 cup of polenta and stir (in one direction) until it boils. Stir in some grated parmesan cheese, and voila! A perfect, celebratory dish, ready to eat!

Answer 8

If you need to get them to take a little step, make gnocchi bolognese. It's exactly the same as cooking lasagne, except you use fresh gnocchi instead of sheets of lasagne pasta.

Answer 9

Short Ribs Jambalaya

2lbs. boneless beef short ribs
1 teaspoon Creole or Cajun seasoning*
2 Tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
2 large cloves garlic, minced
1 (14.5oz) can diced tomatoes, drained
4 cups beef broth, divided
2 bay leaves
2 teaspoons chopped fresh thyme
2 cups long-grain white rice
8 green onions (scallions), thinly sliced

Heat oven to 350*F. Cut ribs into 2-inch pieces, sprinkle with creole seasoning. Heat oil in a heavy pot or Dutch oven over medium-high heat until hot. Add ribs in batches, cook 3-4 minutes or until browned, turning once. Place on plate. Reduce heat to medium. Add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally. Return ribs and any accumulated juices to pot; add tomatoes, 2 cups broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil. Cover pot; place in oven. Bake 1 1/2 hours or until meat is tender, stirring halfway through. Remove from oven; return pot to stove top. Uncover and stir in remaining 2 cups broth; bring to a boil over medium-high heat. Stir in rice and green onion; cover and return to oven. Bake 30 minutes or until rice is tender and liquid is absorbed. Let stand, covered, 5 minutes.

* I used Emeril's Bayou Blast Essence
--- from Cooking Pleasures magazine

Answer 10

lasagna.