Thai Turkey - Ideas?
So I was thinking of combining two of my favorite things - Thanksgiving and Thai food.
I am thinking I will baste the turkey in Singha and make a chile-cilantro stuffing. Any ideas beyond this for a Thai-themed Thanksgiving?
chile-basil-red onion with lime? I always go an ingredient too far. but rice stuffing (dressing) not bread.
if you want to get really labor intensive, mashed sweet potatoes in fried rice paper packets.
why turkey? pork would be so much better. (OK not the tradition - but then neither is Thai)
rice stuffing, or rice with some noodles?
i'm loving hill food's (aka "cranky mccrankpants") spring rolls with sweet potatoes. i'd mince --or probably julienne --- the taters, with scallions and ginger and maybe add some jicama or water chestnut for crunch, and some cellophane noodles. make a cranberry juice reduction/lime juice/palm sugar dipping sauce. (cheat by adding some lime juice to melted cran jelly, with chili sauce, or doctor up chinese plum sauce...)
oakjoan just linked nigella's plum sauce recipe: http://chowhound.chow.com/topics/4134...
i'd also like: thai mixed vegetables with kra pow sauce.
a light, hot and spicy soup, maybe seafood with galanga and cilantro?
i'd make som tam/som tum (green papaya salad), just cause i love it so much and could eat the whole batch by myself!
i have an idea for leftover dark meat: that spicy thai warm duck salad recipe!
Yam Ped- Yang . here's a recipe one that looks close to what i've had -- and loved: http://www.manic.com.sg/recipes/duck....
or this recipe for thai salad using minced duck: "larb" http://www.chow.com/recipes/13001
this one looks good, too: http://www.bellaonline.com/articles/a...
oh heck, why not duck instead of turkey? just kidding (halfway...).
ps, what time is dinner, and can i bring some singha beer?
re: hill food
just saw duck, pheasant, capon, goose and turkeys at my harrison street harris teeter. i'm sure all the stores have them, but i only saw one pheasant. i'll bet they've got their poultry "product mix" down pretty well.
i roasted a goose one year that i bought at sutton place gourmet in mclean ($$$), as mr. alka loves it from his england days. yuk, what a greasy bird!
I've done goose - and for anyone reading - alkapal is NOT exaggerating. line up that grease can now or plan a winter cottage industry of rendered schmaltz (can that be used in reference to other than chicken?).
pheasant is fantastic if one isn't shy about barding. bit large for us this year though.
gordeaux, you are brilliant!
the kaffir lime leaf is also needed in that seafood and galanga soup i mentioned, iirc! oh, what about lemongrass, too?!!
break up some lemongrass and put in the turkey cavity, along with gordeaux's gourmet leaves. ;-) i'd also throw in a cut lime, having used the juice elsewhere, or also in a basting sauce (maybe with coconut milk and chiles?).
you need coconut custard pie for dessert. (cause i love it!) instead, though, just make it in custard cups without a crust, and top with fresh roasted coconut! maybe infuse the custard base with lemongrass and/or ginger...
how would a 5-star "ginger-lemongrass fragrant fresh toasted coconut custard" sound to you, gordeaux?
I make a longbean and eggplant saute with red curry paste and miso in lieu of green bean casserole. For the cranberry sauce, you can make a spicy chutney with sambal, ginger and perhaps some apple added to the cranberries.