Recipe(tried): A Thanksgiving Feast in August.

A THANKSGIVING FEAST IN AUGUST

Our dear friend Sally has decided to celebrate a special Thanksgiving Dinner during the month of August. What a wonderful idea. Like myself, my dear friend Sally had her share of unexpected experiences during last and the beginning of this year. What I can understand from Sally's idea is a sensitive uplifting decision to interpret God's will as the best that can happen to us. I completely agree with my dear friend Sally. Sooner rather than later we will fully understand the disguised blessings that will change and enhance our lives.

Also, the challenge was too great to be ignored. A southern girl like Sally will probably enjoy our tropical version of a very delightful Thanksgiving Feast. Buen Provecho querida Sally!

APPETIZERS:

I guess the whole family and best friends are invited. Maybe Sally is up to a surprise because of the nouvelle idea, more people will come than the usual crowd. Good! Now is the moment to prove to ourselves and to others that cooking keeps on being a significant part of our lives. Dinner must begin at dusk (6:30 P.M.), with trays of assorted cheeses and fruits served at several small tables (painted in white) at the patio. If there is no available space at the patio, buy several flower bouquets and arrange them in small color vases at the living room. Place several small tables that will contain the flowers and trays.

Assorted crackers will be served near the cheeses. A cold cut tray is in order including salami, prosciutto, assorted cocktail sausages and a wonderful Shrimp Pat of which I am including the recipe. White Savignon Blanc is in order, but several bottles of Merlot should also be included. Water and fruit juice are also recommended as an extra. Soft music (a piano Chopin record) to serve as refined background to conversation is also recommended.

SHRIMP PATE
Serves 6

1 1/2 lbs shrimp
1/2 lemon
3 tbsp gin
2 tbsp lemon juice
1/4 tsp dry mustard
1/8 tsp mace
1 stick (1/2 cup) butter, softened
salt and pepper to taste
chopped parsley or fresh cilantro

Saut the shrimp with the lemon and 2 tb extra virgin olive oil in a skillet for a few minutes, until the shrimp are opaque. Remove from heat, let cool, peel and devein and cut in half. Combine shrimp, gin, lemon juice, mustard and mace in a food processor, just long enough to chop the shrimp coarsely. Transfer the mixture to large mixing bowl, add softened butter, salt and pepper to taste and mix with wooden spoon until well blended. Pack the mixture in ramekins or small crocks and chill at least 2 hours. Garnish with chopped cilantrillo.

At 7:15 P.M., invite your guests to enter your home and serve your dinner at your dining room table, decorated with flower vases, your best white tablecloth and place settings of different colors and designs. I recommend that white wine continue to be served (to the ladies benefit) and red wine is served only to those requesting it.

SALMON RICE SALAD
Serves 6

3 salmon steaks
1 tsp dried dill
3 cups cooked cooled rice
2 tbsp Balsamic vinegar
1/2 tsp prepared mustard
ground pepper to taste
6 tbsp olive oil
2 tbsp chopped fresh herbs (basil, oregano, cilantro, or whatever fresh herbs are in your refrigerator)
3 tbsp light mayonnaise
1 red bell pepper, chopped
1 cucumber, chopped
3 tbsp chopped scallions
6 romaine leaves
Cherry tomatoes

Poach the salmon steaks in 1 inch of salted water with the juice of 1/2 lemon and the dill for about 10 minutes. Drain, cool, remove skin and bones and flake into 1 inch pieces. Place the rice in a large mixing bowl. In small bowl, combine lemon juice, mustard and pepper. Add a stream of olive oil, beating well and add the fresh chopped herbs. Pour the dressing over the rice, add mayonnaise and toss well. Add flaked salmon, green pepper, cucumber and scallions, combine and chill. Arrange romaine leaves on individual platters, place a salad mound on top of each leaf and garnish with the cherry tomatoes.

CREAMED TURKEY SCALLOPS WITH CHESTNUTS
Serves 6

6 turkey breast scallops, or according to the number of guests
salt and ground pepper (or Adobo)
1 lb. chestnuts, shelled and peeled (we call the chestnuts panas de pepita)
1 celery rib cut in 3 pieces
1 stick butter
3 cups chicken stock
1 onion finely chopped
1 carrot, peeled and finely diced
1/2 cup white wine
3/4 cup heavy cream

Season the turkey breast scallops and set aside on wax paper. In large skillet, arrange the chestnuts in a single layer, add celery and chicken stock to cover and simmer until the chestnuts are tender. Heat 2 tb butter in another skillet, add onion, carrot, cover and cook on low for 5 minutes. Transfer to plate. Add 2 more butter tb to the skillet, add half the turkey scallops, increase lightly the heat and saut 3 minutes on each side. Transfer scallops to plate. Add 2 more butter tb and repeat the process until turkey is finished. Pour off the fat, deglaze the skillet with the wine and cook till reduced to a glaze. Add remaining stock, bring to a boil, reduce by half. Add the cream plus the remaining butter, stir and reduce till sauce thickens. Reduce heat to moderate, add chestnuts, vegetables and turkey scallops to sauce and heat for 2 minutes. Divide on serving plates, top with vegetables and sauce and arrange chestnuts around each portion.

I will serve the scallops with simple mashed potatoes, Honey Glazed carrots, (see recipes in this Board). For dessert, I recommend an easy dessert consisting of a store bought cheesecake and delicious black coffee.