Comments on: Mediterranean Spiced Thanksgiving Dinner

By: Tahini | Condiment

Tahini | Condiment — Mon, 07 Dec 2009 04:56:29 +0000

[...] Tofu Terrine with Red Shiso Gelée Gomamiso Yosenabe Sesame Mashed Potatoes [...]

By: joseph

joseph — Wed, 24 Jun 2009 02:05:18 +0000

hi, i’m a guy and i just started cooking recently. i can’t find pomegrante molasses. is there something, i could use in place? i love this recipe idea, i see brussel sprouts all the time at Trader Joe’s and i’m so intimidated. thank you!
j

By: Foodbuzz 24, 24, 24: A West Asian Thanksgiving | [ No Recipes ]

Foodbuzz 24, 24, 24: A West Asian Thanksgiving | [ No Recipes ] — Tue, 02 Dec 2008 03:57:33 +0000

[...] Similar posts Mediterranean Spiced Thanksgiving Dinner [...]

By: Thanksgiving Recipes « HadleyHolistics

Thanksgiving Recipes « HadleyHolistics — Tue, 25 Nov 2008 15:53:33 +0000

[...] Pumpkin Pie Heavenly Pie Zucchini Chocolate Chip Cookies Mustard Roasted Potatoes Vibrant Green Beans Kale and Olive Oil Mashes Potatoes Acorn Squash with Wild Rice Pilaf & Cranberry Sauce Roasted Butternut Squash with Gorgonzola White Bean, Zucchini, and Mushroom Stuffed Peppers Coconut Macadamia Sweet Potatoes Spicy Moroccan Carrots Butternut Squash with Pumpkin Seed Pesto Fennel and Celery Salad Collard Greens Braised in Red Wine Mediterranean Spiced Thanksgiving Dinner [...]

By: Cookthink: Five Turkey Strategies To Contemplate This Weekend

Cookthink: Five Turkey Strategies To Contemplate This Weekend — Thu, 20 Nov 2008 13:33:42 +0000

[...] A cinnamon harissa spice rub will liven up the dinner [...]

By: Joan Nova

Joan Nova — Sun, 16 Nov 2008 14:00:21 +0000

Yup…this is truly inspired. I love Mideastern flavors and to combine them with Thanksgiving, well, it’s genius…particularly tahini mashed potatoes. Great job!

By: Lori Lynn

Lori Lynn — Sat, 08 Nov 2008 15:05:59 +0000

What a great menu Marc! Got some good laughs from your writing too. My family is more traditional for the big day, but I think I could use a lot of these at other times. Especially like the tahini mashed potatoes, going to try that soon.

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Thu, 06 Nov 2008 06:18:35 +0000

This looks like a fantastic menu. I love that cinnamon harissa chicken. Mind if I steal it?

By: Kevin

Kevin — Wed, 05 Nov 2008 02:06:40 +0000

This sounds like a great take on an alternate holiday dinner!

By: syrie

syrie — Tue, 04 Nov 2008 00:47:24 +0000

Wow Marc. Nice work. You’re so imaginative. I’ve just discovered Tahini. I’ve always heard about it but only recently decided to buy some. I water it down a little and use it as a salad dressing.
I was just reading your reply about the Fatty Crab – stay away – a real disappointment. I ordered one of their most popular dishes with chicken in it and the chicken was old…you know that weird taste/smell chicken gets after like a week.

By: Bee

Bee — Mon, 03 Nov 2008 22:35:33 +0000

Hey Marc,

I am in Irvine, CA. Can’t trade cooking lessons. LOL.

Anyway, for NYC, I think Penang (Chinatown) or Nonya are OK. But I was at both of them like 8 years ago, so I am not sure if they are still good. But seriously, all the Malaysian restaurants in the US DO NOT do justice to Malaysian food, really. I cook much better than any of them. You have to go to Malaysia one day on a culinary tour.

Get your FN gig first and I will organize one. And you can bring along Bourdain or Batali.

Best,
Bee

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Mon, 03 Nov 2008 21:41:57 +0000

i am in absolute awe of this meal.
seriously. i wanta make this – all of it.

very very impressive…

By: noble pig

noble pig — Mon, 03 Nov 2008 21:06:16 +0000

This is a very unique and fun meal, I love it.

By: Marc

Marc — Mon, 03 Nov 2008 14:24:54 +0000

Thanks Amy, I’m usually the same way (talk about doing something different but decide it’s only once a year and make the same thing). I’ve had this idea of doing a Kaiseki Thanksgiving for a while, but that would be such a big departure for normal Thanksgiving, I’m just not sure it would satisfy the craving.

Manggy, I always brine turkeys (chickens usually don’t need it), but I don’t think even a soak in brine would save the turkey if you stuffed it and wanted to get the stuffing up to the FDA recommended 175 degrees in the middle (by that time the turkey would probably be over 200.

Thanks Ursula, give it a go and let us know what you think.

Noobcook, no oven?:( Hopefully you get a new one soon!

Thanks Peter G

Rasa Malaysia, thanks:-) I’ve never been to the Fatty Crab, but based on the reviews I’ve read it doesn’t make me want to go. Do you have any recommendations? I’d love to find a place to get good Laksa, Hainese Chicken Rice and Nasi Lemak here. We’ll have to figure out a way to trade cooking lessons, where are you located?

Thanks Lore!

Maryann, great to “meet” you to:-) That’s funny that you mention that, I actually contemplated “cooking by the seat of my pants” but I figured the international crowd might not get the humor… Thanks:-)

Darius, I think it would be good on other meats and would probably BBQ well too I’m going to try making some lamb kebabs with it this week.

Thanks Diana!

By: Diana @ AppetiteforChina

Diana @ AppetiteforChina — Mon, 03 Nov 2008 13:51:06 +0000

Love the shredded brussel sprouts photo! Now I’m craving everything in this dinner.