Add Some CCS Flavor To Your Thanksgiving

It’s November 20th and that can only mean one thing: it’s time to do some serious cooking for a rowdy house full of your closest friends and family. That’s right, it’s Thanksgiving!

If your family is anything like mine, everyone probably has their signature dish that they bring along year after year. But perhaps there’s room for something deliciously different this time around? Just shove over that casserole dish -- be careful, it’s hot! And move the gravy boat just a bit to the left. Perfect! Now you’ve got room on the table for some of our most delectable recipes from CCS Home-Bases all over the globe.

Some of our favorite CCS cooks from Thailand, Morocco, and Costa Rica have passed along their recipes – and their love – for you to serve up at the Thanksgiving table this year. Tell your friends and family to bring their appetites, and prepare to have their minds blown. This is going to be good ...

Thai Som Tom - Green Papaya Salad

Ingredients:
2 tbsp. fish sauce
1 1/2 tbsp. palm or regular sugar
3 tbsp. lime juice
10 green chilis
1/3 cup dried shrimp
1/2 cups tomato, wedged
2 cups shredded green papaya
1/4 cup peanuts
5 cloves garlic

Preparation:
Use mortar and pestle to crush the chili and garlic, add shrimp and continue crushing. Next, add sugar and continue beating with the pestle. Add the papaya, beat, beat, beat, add fish sauce, beat, beat, add lime juice, still beat, beat, beat, add tomato, beat, beat, beat, add peanuts, beat, beat! You may need to add a bit more sugar, fish sauce, or lime depending on your preference. The final taste is a balance between sweet, spicy, salty, and sour. Serve with vegetables (cabbage, string bean, etc.).

Moroccan Beef Tagine with Prunes

Ingredients:
1/3 cup unsalted butter
1 tbsp. olive oil
1 tsp. ground ginger
2 tsp. ground cinnamon
3 tbsp. finely grated onion
4 tbsp. roughly chopped fresh coriander

2 1/2 pounds stewing beef, cut into 3 cm cubes and trimmed of excess fat
40 threads saffron, infused in 2 tbs. boiling water
About 1 pound stoned prunes, soaked in cold water
2 tbs. runny honey
Salt and pepper to taste
1 tbsp. sesame seeds, lightly toasted
About 2 cups whole blanched almonds, fried in olive oil until just golden
4 tbs. fresh coriander leaves

Preparation:
In a heavy-bottomed saucepan or tagine base, heat up the butter and olive oil over a medium to high heat. When the butter starts to foam add the ginger, 1/2 tsp. of black pepper, cinnamon, onion, and coriander. Fry for 30 seconds, then add the beef and stir well for a minute or two so it’s coated in the spice mixture. Cover the meat with water and add in the saffron infusion. Bring to the boil, and then reduce to a simmer. Drain the prunes, and then add half to the meat. Cover the pot, and simmer gently for about 1 1/2 hours until the beef is very tender and juicy (or, cook in an oven at a low temperature, at around 140 C / 280 F).

Add the remaining prunes along with the honey and some salt and pepper. Simmer for an additional 30 minutes or until the meat is tender and the sauce has thickened and reduced some. Serve with sesame seeds, almonds, and coriander leaves over them.

Costa Rican Arroz con Leche – Rice Pudding

Ingredients:
1 cup of rice
1 cup of cold water
1 tsp. cinnamon
1 tbsp. butter
1 can of condensed milk
1 can of evaporated milk
1 liter of whole milk
1 tsp. of salt
7 cloves
Raisins and/or coconut to your taste

Preparation:
Bring water to a boil and prepare rice (add salt), cooking until the water has been fully absorbed. Add the milk and cinnamon, mix it for 15 minutes and then add the condensed milk and butter. Mix for another 15 minutes. Next, add the raisins and/or coconut, let the rice cool down and it's READY TO EAT!

And don't forget to post your photos and reviews on Facebook if you whip up any of these tasty dishes this holiday season!

Photos by: Lablascovegmenu, Girl Interrupted Eating, & Maggie Hoffman

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