I'm invited to a Thanksgiving side dish party. What would you bring?

While it goes against EVERYTHING I believe in, it'd have to be Tater Tot Casserole.(I know, I know.)

At first, you'll be mocked but my hand to Gawd, they'll eat EVERY. LAST. BITE. Kind of like the wretched Green Bean Casserole of yore. Don't ask me why, I'm just speaking from experience. So sad yet SO true. (Serve with a side of Lipitor)

Tater-Tot Casserole
A bit of hot sauce gives this a perfect kick!

2 tsp BUTTER
2 EGGS
1 ½ cups WHOLE MILK
1/2 tsp SALT
1/2 tsp BLACK PEPPER
1 tsp TABASCO PEPPER SAUCE
3 cups CHEDDAR CHEESE, grated
10 strips BACON, fried and crumbled
2 lb bag TATER TOTS, thawed

Preheat oven to 350°F. Grease an 8x8x2” square baking dish with the butter.

In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add half of the cheddar cheese, the bacon and the tater tots. Mix the mixture thoroughly.

Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown. Remove from oven and let rest for 5 minutes before serving.

 
This is delicious - Carrot Confit

CARROT CONFIT

INGREDIENTS:

1 cup fresh orange juice
5 Tbsp extra-virgin olive oil, divided
1 teaspoon finely grated orange zest
1 teaspoon cumin seeds
1 teaspoon minced garlic
Salt
1 pound medium carrots
1 teaspoon fresh lemon juice

Garnish: 2 tablespoons coarsely chopped cilantro, optional

DIRECTIONS:

In a medium skillet, combine the orange juice with 1/4 cup of the olive oil, the orange zest, cumin seeds, garlic and a generous pinch of salt and simmer over moderate heat for 3 minutes. Reduce the heat to low and add the carrots, then cover and cook until the carrots are very tender but still hold their shape, about 45 minutes.

Transfer the carrots to a plate and keep warm. Increase the heat to high and simmer the sauce until reduced to a syrupy glaze, about 3 minutes. Remove the skillet from the heat and stir the lemon juice and 1 tablespoon of olive oil into the orange sauce.

From RED SNAPPER WITH CARROT CONFIT AND BAKED LEMON
By Jean-Georges Vongerichten

http://www.foodandwine.com/recipes/red-snapper-with-carrot-confit-and-baked-lemon

 
Butternut Squash with Pancetta and Sage. Jamie Oliver uses it as a ravioli filling but it is good

on its own. The squash is grated and tossed with olive oil, rosemary and coriander, then spread on a baking sheet. Sliced pancetta and sage leaves are laid on top and the whole thing is baked. Then you lift of the crisp pancetta and sage, and either serve the squash in a dish with the pancetta and sage crumbled on top, or use the squash to stuff ravioli, and serve them topped with the pancetta and sage, and parmesan cheese.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=34409

 
Like a normal Thanksgiving, there will be a stove and oven, but the less I tax

those, the better. I'd prepare everything at home first, then reheat, if necessary. And I get to take everything on the bus, so pumpkin soup terrine isn't going to happen. smileys/smile.gif

 
I can't believe I've never seen this before - reminds me of Cowboy Casserole...

a base of ground beef, topped with canned green beans, slathered with your favorite cream o' whatever (usually mushroom ) soup, topped with tater tots and baked to golden perfection.

It was one of the few canned soup casseroles my Mom made that I would willingly eat.

Yours is in a different league from this, but thanks for the memory jog. smileys/bigsmile.gif

 
You must log in or register to reply here.
Back
Top