4 Unconventional Thanksgiving Recipes You'll Love

KISSIMMEE, Fla. - Nov. 21, 2022 - PRLog -- Caribbean Lobster Mac and Cheese
Inspired by the Bahama Breeze menu

This recipe was created with bright Caribbean (https://www.centralfloridalifestyle.com/orlando-local-stories/drinking-around-the-tropics-tropical-drinks/) flavors just like the regular menu items at Bahama Breeze. The lobster can be served as an accompaniment to complement another meat entrée, or it can stand on its own with the macaroni and cheese side dish. Your choice!

Fried Lobster
Ingredients:
-4 lobster tails (approx. 7 to 8 oz. each)
-1 quart vegetable oil
-Salt and pepper, as needed
-1 cup flour
-2 cups tempura batter (store-brought, follow package instructions)

Directions:
Using a sharp knife, cut the lobster tails in half lengthwise then use your fingers to remove the meat from the shell, leaving it attached at the very end. Season with salt and pepper. Dredge the lobster tail meat in flour then dip into tempura batter. Let excess batter drain off — you only want a light coating. Fry in vegetable oil at 325 degrees for about five minutes or until the internal temperature of the lobster reaches 145 degrees.

From the Publisher's Kitchen!
Cuban Pork by Marisabel Wolfinger

Originally from Cuba, Marisabel serves her famous mojo pork dish every Thanksgiving alongside yucca as well as beans and rice. She says this is an easy recipe that is always full of flavor and a hit with guests. Muy rico!

Ingredients:

For Pork:
-Pork shoulder
-Cuban mojo (bottle found in the international food section)
-4 to 6 cloves garlic
-1 cup beef broth
-Salt and pepper to your liking
-Disposable roasting pan

For Mojo:
-5 limes
-3 to 4 garlic gloves, minced
-1 tablespoon salt (or to taste, depending on your liking)

Directions:
The night before Thanksgiving, place the pork in the pan, cut slits in the pork and insert garlic cloves. Add some salt and pepper then pour the bottle of mojo on the pork. Cover with tin foil, put it in the refrigerator and let it marinate overnight. The next morning, drain the excess mojo and let the pork sit for about 30 minutes. Pour about an inch of the beef broth in the bottom of the pan and place it in a 275-degree oven. Let it cook for about eight to 10 hours at a low heat, checking throughout to ensure the bottom of the pan always has some broth and occasionally pouring some of the juices over the pork to keep it from drying out. You will know it is ready when you can easily pull the meat with a fork. Once ready, remove from the oven and set aside. Make the mojo by mixing together the lime juice and garlic. To serve, shred all the pork onto a serving plate, pour the mojo and salt over the shredded pork, mix together and enjoy.