First, I'm a tremendously pretentious git who like fusion cuisine ideas entirely too much.
That said, here's what I'm making for Thanksgiving...
1. Turkey Tandoori; I had the friendly neighborhood Central Market debone a turkey for me (plus save the carcass for stock making), and chopped up the breast and thighs in hefty cubes, that went into several freezer bags, allocated tandoori spice, ginger-garlic paste, a bit of lemon juice, and a splash of oil. I kneaded the bags to properly work the spices into the meat, then added about a half cup of yogurt to each bag, kneaded further, and they're currently sitting in the fridge 'til tomorrow, where they'll go on the grill (the white meat kebabs will be wrapped in the saved skin from the breast, to see if it prevents the meat from drying out, and if it doesn't work, hey, grilled turkey skin flavored with tandoori marinade!). The white meat and dark meat are bagged separately, and the dark meat will be served as the resulting tandoori turkey. If the white meat ends up dry, like the first time I experimented with turkey breast cutlets, it will go into Plan B...
Turkey Makhani/Butter Turkey. I'm using the butter chicken recipe from
ShowMeTheCurry.com, since it makes an OMNOMNOMtastic sauce.
2. Bindhi Masala...or, rather, String Beans cooked a la Bindhi Masala, with the twist being that I'll be using Cream of Mushroom soup as the creamy-texture agent, instead of yogurt. May add a smidge of yogurt anyways for extra richness.
3. Palak Paneer. Usually, the SO's folks like greens on Thanksgiving, and I'm willing to oblige that tradition, my way. Also, one expected guest will give threesome action for my palak paneer, so it's all the more reason to do so.
