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Thanksgiving Dinner with the U.S. Coast Guard

Posted by Lt. Stephanie Young, U.S. Coast Guard

Editor's Note: This blog was originally posted on Compass, the official blog of the U.S. Coast Guard, on November 25, 2013.

Your Thanksgiving Day recipe chefs with their supporters. Front row: Rear Adm. June Ryan, Chief Petty Officer Tameka Avans, Petty Officer 1st Class Katie Underwood, Acting Secretary of Homeland Security Rand Beers, Petty Officer 2nd Class David Vega, Petty Officer 2nd Class Laron Jones, Lt. Kim McLear and Cmdr. Jim Estramonte. Back row: Lt. Jon Ladyga, Petty Officer 1st Class Justin Pearl, Petty Officer 2nd Class Jason Rohrs, Petty Officer 3rd Class Shunita Craig and Lt. Cmdr. Brian Hopkins. U.S. Coast Guard photo.

Coast Guard food service specialists serve in approximately 370 units worldwide. They keep the Coast Guard fleet ready and able to perform the service’s missions. As many Americans gather together with family and loved ones on Thanksgiving, we thought there was no one better to turn to for advice on preparing the perfect meal than our own food service specialists. You’ve already got your turkey, but here, the chefs offer some Thanksgiving Day sides. Check back with us tomorrow for the recipe of a classic – pumpkin pie.

 Preparation

Petty Officer 2nd Class Jason Rohrs prepares the Thanksgiving Day sides. U.S. Coast Guard photo.

Warm apple, bacon and brussel sprout salad

1 large apple cut into bite-sized pieces soaked in water with the juice of 1 lemon

4 strips of thick cut bacon cut into 1/8 inch strips

½ red onion medium dice

2 cloves garlic, minced

1 Tbsp of maple syrup

1/3 cup pine nuts chopped and toasted

12 ounces Brussels sprouts /washed, blanched and quartered

Cook bacon until crisp remove from pan reserving fat. Add onions and sauté until translucent. Add sprouts and apple and caramelize. Quickly toss in garlic, pine nuts, crisp bacon, and maple syrup warm and serve.

 

Cranberry, pear and pomegranate relish

2 cups fresh cranberries

1 large seedless orange peeled and quartered

Zest of 1 lemon

1 Bartlett pear, cored

1 cup sugar

1 seeded pomegranate

In a food processor, combine cranberries and pear with orange and lemon then sprinkle with sugar. Pulse until mixture is coarsely ground. Bring to a simmer in a sauce pan, cool. Transfer to a serving bowl and refrigerate until ready to serve. stir and garnish with pomegranate seeds.

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