5+ Tampa Bay Times Yes Food & Dining Thanksgiving Risotto Recipe Ignite Your Passion For Cooking!
Published on: Mar 1, 2024
Risotto is a classic Italian dish that has become a staple on Thanksgiving tables. Its creamy texture and rich flavors make it the perfect side dish to accompany your turkey and other holiday favorites. While many may think of traditional dishes like mashed potatoes or green bean casserole for Thanksgiving, risotto offers a unique and delicious alternative that will impress your guests and elevate your holiday meal. Here is a delicious Thanksgiving risotto recipe from the Tampa Bay Times' food and dining section that is sure to be a hit at your holiday gathering.
Main Ingredients: Pineapple Juice, Light Rum, Agave Nectar, Lime, Ginger
One of the most unique and delicious Beer Can Chicken recipes you'll ever try is the Aloha Tampa style. This tropical twist on the classic dish incorporates flavors of the Hawaiian islands and the vibrant city of Tampa. The chicken is marinated in a blend of pineapple juice, soy sauce, and ginger for a tangy and savory flavor. Then, it's cooked on a beer can to infuse the meat with the bold flavors of your favorite brew. The result is a juicy and tender chicken that will transport your taste buds to a tropical paradise.
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TAMPA CUBANO SANDWICH
Main Ingredients: Pork Shoulder, Vegetable Oil, Kosher Salt, Black
The Tampa Cubano Sandwich is a popular local favorite that is perfect for using up any leftover Beer Can Chicken. This hearty and heavenly sandwich is made with layers of tender shredded chicken, smoked ham, melty Swiss cheese, tangy pickles, and zesty mustard. The sandwich is then pressed and grilled to perfection, creating a crispy and flavorful meal that will satisfy any hungry appetite. This is a great way to use up any extra chicken while still enjoying all the delicious flavors.
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Tampa Bay Buccaneers Puppy Chow
Main Ingredients: Chex Cereal, Candy Melts, Powdered Sugar
This Beer Can Chicken recipe is perfect for any football game day or tailgate party. The Tampa Bay Buccaneers Puppy Chow is a snack mix made with crispy cereal, sweet white chocolate, and a hint of spicy cayenne pepper. But the real star of this snack mix is the shredded Beer Can Chicken. The chicken adds a savory and meaty element to balance out the sweet and spicy flavors. Serve this at your next football party and watch it disappear in no time.
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Tampa Classic Cuban Sandwich
Main Ingredients: Bone In Pork Shoulder, Garlic, Salt, Oregano, Sour
The Tampa Classic Cuban Sandwich is a staple in the city and a must-try for any Beer Can Chicken lover. This sandwich layers slices of juicy and tender chicken with crispy bacon, creamy Swiss cheese, tangy pickles, and sweet mustard. The whole sandwich is then pressed and grilled to perfection, creating a crunchy and satisfying meal. This is a great way to use up any leftover chicken and create a delicious and easy meal for lunch or dinner.
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Tampa-Style Yellow Rice with Cuban-Style Black Beans
Main Ingredients: Olive Oil, Spanish Onion, Garlic Cloves, Chopped Green
The final Beer Can Chicken recipe on our list is a side dish that perfectly complements the chicken. The Tampa-Style Yellow Rice with Cuban-Style Black Beans is a hearty and flavorful dish that is a staple in the city. The yellow rice is cooked with savory chicken broth and colorful bell peppers, while the Cuban-style black beans are infused with smoky bacon and spicy jalapenos. This dish is the perfect accompaniment to any Beer Can Chicken meal and will have your taste buds dancing with every bite.
Ingredients
Main Ingredients:
1 cup Arborio rice
4 cups low-sodium chicken broth
1 cup white wine
1/2 cup grated Parmesan cheese
3 tbsp butter
1 small butternut squash, peeled and diced
1 shallot, minced
2 cloves of garlic, minced
1 tbsp fresh sage, chopped
1 tsp fresh thyme, chopped
1/4 tsp ground nutmeg
Salt and pepper to taste
Garnish:
1/4 cup toasted pumpkin seeds
1/4 cup crumbled crispy bacon
Chopped fresh parsley for garnish
Instructions
In a large saucepan, heat the chicken broth over medium heat until it simmers. Keep it warm on low heat.
In a separate large saucepan, melt 2 tbsp of butter over medium heat. Add the diced butternut squash and cook for about 10 minutes, stirring occasionally, until it starts to soften. Remove the squash from the pan and set aside.
In the same pan, melt the remaining butter over medium heat. Add the minced shallot and garlic, and sauté for 2-3 minutes until fragrant.
Add Arborio rice to the pan and stir to coat it in the butter, shallot, and garlic mixture. Cook for 2-3 minutes until the rice starts to turn translucent.
Add the white wine to the pan and stir until it is absorbed by the rice.
Begin adding the warm chicken broth to the pan, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding the next one. This process should take about 20-25 minutes.
When the rice is almost cooked, add the diced butternut squash, chopped sage, thyme, nutmeg, and salt and pepper to taste. Continue to add broth and stir until the rice and squash are fully cooked and the risotto is creamy and thick.
Remove the risotto from heat and stir in the grated Parmesan cheese.
Serve the risotto hot, topped with toasted pumpkin seeds, crumbled crispy bacon, and a sprinkle of chopped fresh parsley.
This Thanksgiving risotto recipe is a delicious and unique addition to your holiday menu. The creamy and savory flavors of the risotto pair perfectly with the traditional Thanksgiving dishes, and the butternut squash adds a touch of fall flavor. Impress your guests with this professional and well-organized recipe from the Tampa Bay Times' food and dining section. Happy Thanksgiving!
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