The Search for Turkey and Dressing

I've had some odd Thanksgiving meals in my life. I remember the Thanksgiving meal in 1990 that I spent in Shimonoseki, Japan.  The wonderful people who were our stand-in parents (Okasan and Otosan) went out of their way to provide a Thanksgiving meal for their homesick "kids." Okasan Okomoto had been trained in France by the finest chefs.  Neither French chefs nor well-meaning Japanese mothers know that Thanksgiving means turkey for Americans.  She created this stunning and delicious Chateaubriand. It was accompanied by water lily roots, barbecued eel and sea urchin roe, among other things.  It was actually delicious but not  exactly traditional. I'll admit I swallowed hard when Mr. Umesaki commented on how much I liked the barbecued eel while I was chewing it.  GULP!

Another unique Thanksgiving meal was the fault of experimentation.  There is a time and a place for trying new and unusual food combinations.   Thanksgiving is, in my opinion, not one of those times.  Thanksgiving in my extended family is a potluck meal.  The hosts provide the turkey and the guests bring the sides and desserts.  In the doling out of responsibilities, my cousin asked to do the corn bread dressing.  Assuming she would be using her mother's tried and true recipe, her request was granted.  When the day rolled around and the covers were removed from the food sitting on the buffet table, there was a moment of silence.  Someone, I don't remember who, finally asked, "So did you use a new recipe for the dressing?"  "Oh yes, I saw a recipe for jalapeno stuffing in the Dallas  Morning News and I just had to try it." It was green.  To my husband who eats sashimi with relish, it was a disaster of Katrina-like proportions.  He still refers to it as "The Thanksgiving of the Green Dressing" and, to this day, has been heard to mutter over dry Stovetop "at least it isn't green."

Last year we scoured the island for a Thanksgiving meal.  We ended up eating a wonderful meal at the Lighthouse Terrace at the Barbados Hilton.  It was perfectly traditional and  yummy except for the attempt at  candied yams.  They had white island yams covered in pink and green mini marshmallows. I am an adventurous eater.  Hey, I once had raw frozen horse meat. Granted there was alcohol involved--but still you see my point.  I could not bring myself to taste those yams.  See the less than appetizing photo and tell me you wouldn't have done the same. 

 This year the Hilton is not having it's buffet.  We have settled on one of the only two options on the island.  We'll be having Thanksgiving lunch at the local "American" sports bar so that my husband can watch BOTH football games on the multiple screens.   Considering what they can do to a perfectly innocent hamburger, I'm a little concerned but the lure of turkey and dressing is too strong to resist.  Here's hoping this year's dinner doesn't become the NEXT scary Thanksgiving story.