Thanksgiving in Panama
A new family reunion made up friends all united in a city that has opened its arms to all of us.
We decided to have a cookout and I organized working stations for all.
Check out the menu and more pictures in Thanksgiving 2008 menu planner.
I included sashimi of yellow fin tuna from Panamanian waters, salmon on toast from the fitness cookbook I am working on, a cheese pineapple and some delicious roasted red pepper and sopressatta muffins.
Our turkey was flavored with middle eastern and latin flavor, curry and cumin. The sauce was sweetened with candied mangoes and ginger. with a yogurt base that you could eat with a spoon.
Our 25 pounder turkey was moist as can be, prepared with my way of seasoning inside the skin, and using a 300F oven for 7 hours over herbed water to catch the drippings.
See you soon for Xmas!
Pachi
Pachi´s Blog en Creative Culinary
Leave a Reply
Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.