Surprise Your Guests with These Thanksgiving Ideas
One of our favorite holidays to kick off the season in the United States is approaching. Starting the week before Thanksgiving, we are all eager to return home and get started on the preparations for this celebration. Where we share a delicious meal with our loved ones and give thanks for all the good things in our lives. It is an ideal time to reflect on how lucky we are, and the perfect occasion to discuss the importance of gratitude. Take a moment and reflect: what are you giving thanks for this year?
We know that there are many traditional dishes that adorn the Thanksgiving table, but what if this year you broke the mold a little and surprise your guests with a different dinner than what they are used to? Give a Latin flair to your Thanksgiving dinner with these 4 original ideas that we dreamed up with our Royal Prestige® friends.
Who said that you can only eat turkey on this holiday? With the irresistible flavor, the delicate aroma, and the tender texture of this wine-bathed salmon, you will surprise all fish lovers with a super easy-to-prepare dish.
To prepare this recipe, season the salmon with salt and pepper on both sides. Preheat the Royal Prestige® Oval Roaster on high for 3 minutes. Then, cover the bottom with a bed of orange and lemon slices and place ¼ cup of sliced red onions and 3 celery stalks on top. Add ¾ cup of vegetable broth.
Insert the rack into the Roaster and place the salmon on top. Bathe the fillets in ½ cup of white wine and cover them with 2 tablespoons of butter. Add ½ pound of sliced zucchini and ½ pound of sliced yellow squash, ½ pound of cherry tomatoes, and diced green and red peppers, and then garnish the salmon with 4 sprigs of dill. Cover and let cook for 8 minutes at medium-high heat, or until steaming. Then, reduce the temperature to low and cook for 5 more minutes. Remove the salmon and place on a plate, put the vegetables on another plate.
For the sauce, heat the broth left in the Oval Roaster on high, adding ¼ cup of wine, 4 tablespoons of butter, ¼ cup of dill and 2 tablespoons of cornstarch, previously diluted in ¾ cup of warm water. Serve the salmon with sauce, plate and enjoy!
For sweet-and-sour food lovers, this dish has become a tradition during the holidays in many homes, and it will be a favorite at your dinner.
To marinate the pork, take the 10-quart Mixing Bowl and combine ½ cup of kosher salt, ½ cup of brown sugar, 1 tablespoon of black peppercorns, 1 tablespoon of coriander seeds, 4 bay leaves and two cups of water warm until the salt dissolves. Then, add 6 cups of cold water and submerge the pork. Cover and refrigerate overnight.
The next day, combine 5 cloves of finely chopped garlic, 2 tablespoons of olive oil, 2 teaspoons of rosemary, 2 teaspoons of thyme and ½ teaspoon of ground black pepper in the 1-quart Mixing Bowl. Take the pork out of the marinade and dry it with a paper towel, then cover it with the herb mixture.
Place the pork in the 6-quart Dutch Oven, preheated on medium-high for 3 minutes, then reduce the temperature to medium. Sear each side for 4 minutes, then reduce the temperature to low and cover with the Redi-Temp® valve closed and cook for about 20 minutes. Set aside.
Add ½ cup of dry wine in the same pot and let it boil at high heat for 1 minute, stirring constantly to clean the pot. Pour 1½ cups of pineapple juice and 1 pound of chopped onions into the pot and continue cooking at medium-high heat for 3 more minutes. Lower the temperature to medium and add the pork to bathe it in the sauce, then cook without a lid for 3 more minutes. Serve the pork sliced with the sauce, rice, and your favorite vegetables. Enjoy!
We know that you can’t forget the rice at a Latin dinner! This festive and delicious version will be the perfect side dish on your Thanksgiving menu, especially if you are feeding a large group of people.
In the 10-quart Mixing Bowl, stir 16 cups of chicken broth with 8 tablespoons of annatto and cilantro seasoning. Set aside.
Preheat the Royal Prestige® Oval Roaster over medium-high heat for 3 minutes. Add 1-pound diced smoked ham, 1-pound diced chicken breast, ½ pound diced turkey bacon, 2 cups finely chopped yellow onion and 3 tablespoons minced garlic. Stirring constantly, cook for 3 more minutes. Then, add 12 cups of rice and cook 2 more minutes, while stirring.
Now add the broth that was set aside to the rice, along with 2 cups of chopped celery, 1½ cups of diced red pepper, 1½ cups diced green pepper, 1½ cups chopped carrots and 1 cup of cilantro. Cover and cook over medium heat for 25 more minutes.
Finally, add 1 cup of raisins, 1 cup of chopped almonds, 1 cup of diced olives and 1 cup finely chopped scallions and stir. Let stand for 2 minutes and voila!
Did you think we were going to leave out a classic turkey Thanksgiving dish? A dinner without turkey would be incomplete! Surprise everyone this year with this filling made with nopales.
Mix the turkey filling in the 2-quart Mixing Bowl: 2 chopped tomatoes, 2 cups of chopped nopal cactus, 1 diced and de-seeded jalapeño, ½ cup of diced onions, ¼ cup of chopped cilantro, 1 teaspoon of lime juice, salt and black pepper to taste. Take a 1-quart Mixing Bowl to make the marinade, mixing together the juice of 1 orange, ½ cup of chipotle pepper and ¼ cup of molasses.
Preheat the 4-quart Wok at medium-high for about 3 minutes. Sear a 4-pound turkey breast for 3 minutes on each side with the lid ajar. Remove the turkey and make a lengthwise cut along the center.
Fill the turkey breast with the nopal salad and 1 cup of Chihuahua cheese. Tie the two sides of the turkey together with a thread so that it doesn’t fall apart. Place the turkey back into the wok, add the remaining salad and cover with the marinade. Cover and cook for 16 minutes at medium heat, or until turkey is thoroughly cooked. Serve with a side of delicious mashed potatoes or veggies and enjoy!