Thanksgiving: Traditional or Modern?

How do you like your Thanksgiving dinner?  Do you go with the traditional roast turkey and all the fixings, do you buck tradition in little ways like deep frying your bird, or do ignore tradition entirely and head out for exotic cuisines from far off lands?  While Thanksgiving is mostly about family and food, there are other traditions.  Football, Macy’s Thanksgiving Day Parade, and many other events vie for our attention on that fourth Thursday of November.

BigOven Food Fight Adult vs. Kid's Table (PRNewsFoto/BigOven)

BigOven Food Fight Adult vs. Kid’s Table (PRNewsFoto/BigOven)

This November, BigOven is starting a #FoodFight, asking cooks to sound off on the big Thanksgiving questions on our blog, Facebook and Twitter. BigOven will propose a Thanksgiving-oriented debate each day, and America’s cooks will weigh in. Results will be posted with related recipes, menus and tips from BigOven, a top-rated recipe and organization website and app with a database of 350,000+ recipes.

The #FoodFight encompasses both food and social debates:

  • TV allowed or no TV allowed?
  • Do you like to host or visit others?
  • Are sweet potatoes better with marshmallows, or does this classic belong locked in the 1950’s?

BigOven will ask cooks to sound off on:

Go on over & join the conversations!

Holiday Fried Oysters

Submitted by The Crab Place
Serves 6-8

Ingredients

1 pt. shucked oysters 4 c. all-purpose flour
1 c. cracker meal (or crushed crackers) 2 c. vegetable oil
2 tbsp butter 1 tbsp sea salt

Directions

  1. 1 pt. shucked oysters from The Crab PlacePrepare the oysters.  Combine the flour & cracker meal & dredge the oysters in the mixture.  Let the oysters sit, refrigerated, for 20 minutes.  Heat the oil to about 350°F on medium heat.  Add in the butter (optional for flavor).
  2. Fry the oysters until crispy, about 1-2 minutes per side.  The oysters are done when they are golden brown & crispy.  Transfer the fried oysters to a paper towel lined plate.  Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.

Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!