Anyone know of a restaurant in Managua serving Thanksgiving dinner?

Why not cook your own Nica-Turkey.... Hey be creative and original beside you will have a great time... Call in the Trio for Great Live Music... Well here is my Own "Cayos Cousine Moskitos Style"

Cayos Moskitos Thanksgiving Turkey 1 12-14 lb turkey, fresh or thawed salt & fresh ground pepper 8 tablespoons unsalted butter

Marinade 1 head of garlic -- break into cloves and peel 1 tablespoon salt 1 teaspoon fresh ground pepper 1 1/2 teaspoons ground cumin 2 teaspoons dried oregano 1 cup lime juice

The day before, remove the giblets and any lumps of fat from the turkey cavities. Wash the turkey well and blot dry. Season the inside with salt and pepper. Loosen the turkey skin from the meat. To do so, start at the neck and tunnel your fingers, then whole hand, under the skin to separate the skin from the breast meat. Slide your hand down to loosen the skin over the thighs, drumsticks and back. Work carefully so as not to tear the skin. Prepare the marinade. Mash the garlic and salt to a paste in a mortar with a pestle. Pound in the pepper, cumin, and oregano and last of all the lime juice or sour orange juice. If you do not have a mortar and pestle, puree the ingredients in a blender. Add 3 tablespoons marinade to the main cavity and 1 tablespoon to the neck cavity. Place the remaining marinade under the skin. Work over a roasting pan to catch any runoff from the marinade. Place the bird in a large plastic bag with any excess marinade. Marinate the turkey overnight in the refrigerator, turning several times. Preheat the oven to 300°. Thinly slice the butter and place half of the slices under the skin. Melt remaining butter. Truss the turkey and place it, breast side up, on a rack in a roasting pan. Brush the skin of the bird with some melted butter. Loosely drape a large piece of cheesecloth over the skin, then pour the remaining butter and marinade over the cheesecloth. Roast the bird for 2 hours. Baste with the juices and melted butter that collect in the pan. Lift the cheesecloth from time to time to keep it from sticking to the bird. Increase oven temperature to 350° and roast for 1 hour. Increase the heat to 400° and remove the cheesecloth from the turkey. Roast 15-20 minutes, basting frequently.

When cooked, the skin will be golden and the leg juices will run clear when pricked with a fork. The internal temperature should be 185° on an instant-read thermometer and the drumstick should feel loose when wiggled.

Transfer the turkey to a platter or cutting board. Let stand for 15 minutes before carving. Strain the pan juices and serve in a sauce boat on the side.

2nd - Special La Tronquera Date and Chorizo Rumaki Makes: 32 pieces, 16 appetizer servings 16 slices thin-cut bacon (about 3/4 lb.) 1/2 pound raw chorizo sausage 1/4 pound (1/3 cup) cream cheese 32 whole dates, pitted 3 T. chopped fresh cilantro Arrange bacon slices in a single layer in a 10x15" pan. Bake in a 350F oven for 5 minutes.

Discard fat and blot bacon with paper towels.

Remove chorizo from casing and crumble into an 8x10" frying pan.

Stir often over medium-high heat until meat is lightly browned, about 7 minutes.

Let drain in a fine strainer to remove the fat.

Mix chorizo with cream cheese.

Cut halfway through dates on 1 side to make a pocket in each.

Fill dates equally with the cheese mixture.

Cut bacon slices in half.

Wrap each date with a piece of bacon and secure with a toothpick.

Place dates on a rack in the 10x15" pan.

Bake in a 350F oven until bacon is brown and crisp, 25-30 minutes.

Sprinkle with cilantro.

Serve hot.

Serve with CHILL CERVEZAS !!! AND HAPPY DIA DEL CHOMPIPE !!!

Radio Bejuko said GREETINGS !!