Scott Catlett of Hebert’s Fine Meats shows food radio talk show host Cleverley Stone how to make a turducken for Thanksgiving dinner. A turducken is a deboned turkey that is stuffed with boneless duck and chicken. Cornbread dressing and pork stuffing are used to separate the layers of poultry.
Chef Sam Beier from A Fare Extraordinaire shows food radio talk show host Cleverley Stone how to make some easy appetizers that are perfect for Thanksgiving Day including Brie en croute filled with apple and cranberry chutney, bacon-wrapped poblano quail, a holiday wreath filled with chicken and apple sausage, kale and portabella mushrooms, chocolate peanut butter truffles and cranberry/orange scones.
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Chocolate Peanut Butter Truffles
Chef Sam Beier, A Fare Extraordinaire
11oz Powder Sugar
8oz Peanut butter, Jiffy creamy
1/4tsp Vanilla Extract
8oz Melting Chocolate
1. Place the peanut butter in a kitchen aid mixer with the paddle attachment and turn on medium speed.
2. Place the butter in a small pot and melt.
3. Add to the peanut butter the powder sugar and melted butter with the machine on low speed. Once everything is added then turn up to medium speed.
4. Now add the vanilla extract. The mixture should be like a soft play dough consistency.
5. Now scoop out small teaspoon size balls and roll to give them shape.
6. Warm the melting chocolate over a double boiler or in the micro wave.
7. Using a fork place a ball of the peanut butter in the chocolate and coat and remove with the fork.
8. Continue this until all are done and place in the frig until the chocolate firms up.
9. Remove and serve.
Holiday Appetizer Wreath
Chef Sam Beier, A Fare Extraordinaire
2 links Chicken Apple Sausage, chopped
½ cup chive and cream cheese spread (from 8oz container)
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
2 cups kale, chopped
1 egg, beaten
2 cups Portabella mushrooms
1. Heat oven to 375 degrees, cook the chicken apple sausage and drain on paper towel.
2. Unroll both cans of dough; separate into 16 triangles.
3. On a large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle in center.
Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten
4. Spread cream cheese spread on dough to within 1 inch of points.
5. In small bowl, mix chopped chicken apple sausage, kale, and mushrooms.
6. Spoon onto widest part of dough. Pull end points of the triangles over the mixture and tuck under dough to form ring.
7. Carefully brush dough with beaten egg.
8. Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes.
9. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with rosemary. 10. Store in refrigerator or serve.
Tired of turkey sandwiches? Julia Sharaby, Fusion Taco Truck, shows food radio talk show host, Cleverley Stone, a creative and tasty way to use Thanksgiving leftovers with her turkey tacos and cranberry salsa, turkey quesadillas and pumpkin puffs (using left over pumpkin pie!). Fusion Taco Truck travels all over Houston, serving their customers Sharaby’s twist on taco cuisine. To find out where the truck will be each day, visit their web site at www.FusiontacoTruck.com.
Fusion Turkey Tacos with Smokey Cranberry Salsa
Submitted by Julia Sharaby
Fusion Taco Truck
Left-over Thanksgiving turkey, thinly sliced, skin on
1/2 Yellow Onion, in 1/4 inch slices
1 Poblano Pepper, in 1/4 inch slices
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/4 teaspoon Kosher Salt
1/4 teaspoon Cracked Black Pepper
1/4 teaspoon Cumin
1/4 teaspoon Chili powder
1 1/2 teaspoon Minced Garlic
Juice from 1/2 lime
Tortillas, flour or corn, warmed
1. Saute onions and poblano pepper in butter and oil until just golden brown.
Then add kosher salt, cracked black pepper, cumin, chili powder and garlic.
Sauté for 30 seconds then add lime juice.
2. Add your sliced turkey to the mixture and cook on medium heat until warm.
Be careful to not overcook the turkey.
3. Stuff the warm tortillas with the turkey mixture.
Top with smokey cranberry salsa.
Fusion Pumpkin Puffs
1 leftover pumpkin pie
1 package wonton wrappers (purchase at grocery store)
1/2 cup cinnamon sugar
Vegetable oil for frying
1. Scoop out pumpkin pie filling from the pie crust with a tablespoon.
Place one tablespoon of pie filling in a wonton wrapper.
2. Pinch the four corners of the wonton wrapper together at top, making a sealed pouch.
3. Heat oil in sauté pan on the stovetop to 350 degrees (or use Fry Baby if available).
Place wontons in sauté pan or fryer and fry until golden brown. Remove from fryer and
immediately roll in cinnamon and sugar.
4. Serve warm over a top quality vanilla ice cream.
Smokey Cranberry Salsa
Makes 1 1/4 cups
8 oz Can Whole Cranberry Sauce
Zest of Half an Orange
1/4 Cup Chipotle Salsa
Juice of 1/2 Lime
1/4 Cup of Chopped Cilantro
1/8 Cup of Finely Diced Red Onion
2 Tablespoons of Diced Jalapeno (remove seeds if desired)
1/2 tsp Salt
1/2 tsp Cracked Black Pepper
1/2 tsp Cumin
1. Combine ingredients in a bowl. Mix well.
Use to top off your turkey tacos!
Fusion Turkey and Smoked Cheese Quesadillas
Makes 4 quesadillas
8 – 6″ Fresh Flour Tortillas
1 Cup Diced Turkey Mixture (use turkey taco recipe above, using diced turkey instead of sliced turkey.)
1 Cup Smoked Cheese (Cheddar, Gouda or Mozzarella)
2 teaspoons Olive Oil per Quesadilla
1. Take one fresh flour tortilla and layer it with 1/4 cup cheese (reserve a little bit for topping)
and 1/4 cup diced turkey mixture. Top with remaining cheese then place second tortilla on top.
2. Add two teaspoons of olive oil to a pre-heated skillet. Place quesadilla in skillet and saute
each side until golden brown and cheese is completely melted.
3. Cut into four pieces and serve with Smokey Cranberry Salsa (recipe above).
Fusion Pumpkin Pie Flautas
Makes 4 flautas
1 Cup of left over baked pumpkin pie (filling only)
4 Flour tortillas
1/2 Cup Cinnamon Sugar
2 Cups Vegetable Oil
1. Take one fresh flour tortilla and spoon 1/4 cup of baked pumpkin pie filling in tortilla.
Use a spoon to scoop out the filling from the crust of the pie.
(You are using the filling only.)
If flour tortilla does not seem pliable, place in microwave for 10 seconds.
2. Once pie filling is in tortilla, roll tortilla into the shape of a flute.
Place the 4 flautas inbetween 2 plates and refrigerate for a minimum of 30 minutes
to ensure that the flautas maintain their rolled shape during frying.
3. Heat oil in saute pan to 350 degrees (or use Baby Fry if available).
Place flautas in saute pan or fryer and fry until golden brown.
Remove flautas from oil and immediately roll them in cinnamon and sugar.
Be careful as flautas will be very hot.
4. Cut flautas in half on the bias and serve over a top quality vanilla ice cream.
Unexpected, extra guests arriving for Thanksgiving dinner at your house today? Here’s a dish you can whip up in a hurry using a pantry staple as it’s main ingredient.
Mélange 911 Expert Mac & Cheese
1 cup bread crumbs (can be store bought. Make sure they are not flavored.)
6 tablespoons butter
2 teaspoons kosher salt
1/4 teaspoon nutmeg
1/4 teaspoon ground black pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (8 ounces) grated Gruyere cheese
1 box store bought gourmet mac & cheese (Kraft 4 cheese is great to use). See recipe at bottom to make your own.
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish, set aside.
2. Melt butter in a skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
3. Pour hot milk, slowly, into flour-butter mixture while whisking. Continue cooking, whisking constantly,
until the mixture bubbles and becomes thick.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, 3 cups cheddar, and 1 1/2 cups Gruyere.
Set cheese sauce aside.
5. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook a few minutes less than directions on package,
until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well.
6. Stir macaroni into the reserved cheese sauce.
7. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere; scatter breadcrumbs over the top.
Bake until browned on top, about 30 minutes. Let cool for 5 to 10 minutes; serve warm. This is a great late night snack as well, served cold.
Make your own Mac & Cheese Mix:
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 ½ cups whole milk (use low fat if you desire)
1/2 cup all-purpose flour
1 pound elbow macaroni
Impress your family and friends on Thanksgiving with two retro desserts: Sticky Toffee Pudding and Baked Alaska. It’s said that Sticky Toffee Pudding originated in England, and Baked Alaska was named to commemorate acquisition of the northern territory by the United States in the late 1800s. Chef David Grossman, owner of Branchwater Tavern, shows food radio talk show host, Cleverley Stone, how to make these two desserts, including easy shortcuts for Baked Alaska.
Jackson Hicks, known as the ‘Prince of Parties,’ has planned and catered parties for many celebrities including Queen Elizabeth, Prince Charles, Bill Clinton, Elton John, George and Barbara Bush. Mr. Hicks, a celebrity in his own right, is the arbiter of taste and elegance when it comes to gracious living. He shows food radio talk show host, Cleverley Stone, how to correctly set a table for holiday entertaining. For more information about Jackson Hicks, visit his Web site at www.JacksonAndCompany.com.
Jackson Hicks, known as the ‘Prince of Parties,’ has planned and catered parties for many celebrities including Queen Elizabeth, Prince Charles, Bill Clinton, Elton John, George and Barbara Bush. Mr. Hicks, a celebrity in his own right, is the arbiter of taste and elegance when it comes to gracious living. He shows food radio talk show host, Cleverley Stone, how to make an edible centerpiece for Thanksgiving. For more information about Jackson Hicks, visit his Web site at www.JacksonAndCompany.com.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
Stuffed Texas Quail with Braised Root Vegetables
Source: Chef Matthew Gray, Chez Roux
16 Slices of Smoked Bacon
1 pint Chicken Stock
1 Carrots, coarsely chopped
2 Shallots, coarsely chopped
2 Celery Stalks
4 Tablespoons Vegetable Oil
8 oz white peeled and deseeded
8 fl oz Burgundy wine
1 Bay Leaf
Salt and freshly ground pepper
10 oz chicken livers, cleaned
4 oz bacon, diced
2 shallots, finely chopped
2 TBS butter
2 TBS brandy
6 oz of cooked ham. Diced
Salt and pepper to taste
6 fl oz heavy cream
Braised Root Vegetables Ingredients
24 pieces peeled garlic
24 pieces carrot
24 pieces parsnip
24 pieces turnip
24 pieces leek
24 pearl onions or shallots
1 sprig thyme
1 tablespoon Olive oil
Salt and pepper
2 tablespoons water
Chopped Italian parsley
Directions for the Stuffing
1. Place the chicken livers and bacon together, season with salt, pepper and brandy. Leave to marinate for 1 hour.
2. Saute the shallots with a little butter until soft. Pour into a mixing bowl.
3. Using the same pan, sauté the liver and bacon mixture very quickly and making sure to leave the livers very pink.
Remove from pan and chill.
4. Mix together the liver mixture, shallots, ham, parsley and chop together coarsely. Season to taste.
Directions for the Quail
1. Season the quail with salt and pepper and fill with the stuffing. Wrap with slices of bacon. Secure with string.
2. Cooking the Quail: Heat 2 oz clarified in a roasting pan, add the quails and sear for 2 or 3 minutes on all sides.
3. Add the carrots, shallots and bay leaf, then roast in the oven for 15 minutes, turning them over from time to time.
Remove from heat and leave to cool over a cooling rack, Keep warm.
4. Remove excess fat from roasting pan and deglaze with the red wine, reduce by half and add the chicken stock.
Reduce by 2/3, pass through a sieve. Add the remaining butter and keep hot.
Directions for Root Vegetables
1. Mix all the vegetables together with the thyme and olive oil and season with salt and pepper.
2. Place in a parchment and tin foil pouch. Add the water and seal tightly.
3. Place in a preheated oven at 400f for 25 minutes. The vegetables will be steamed in the pouch.
4. Remove and sauté quickly, to colour lightly. Finish with chopped parsley and serve.
Place a cordon of root vegetables around the plate;
Put some sautéed spinach in the middle. Place the roast quail on top. Finish with the sauce.
- It is essential that home chefs are mindful of proper food handling and safety cooking tips to keep their families and friends healthy during celebrations this holiday season.
- It’s always imperative that you start off with a clean and prepped kitchen space.
- You should thoroughly cleanse countertops and preparation areas with an anti-bacterial cleaning agent to get rid of any germs that may be present.
- It’s also important to make sure your refrigerator is set at the ideal temperature of 40° F and your freezer is at 0° F to guarantee that foods needing to be chilled are keep cold or frozen until their use.
- In addition, be sure your fridge has space available to accommodate newly purchased food. Get rid of any old leftovers and expired goods.
- The holidays are the perfect time of year to prepare homemade favorites like cake, and other treats like pie and cheesecake. However, when creating recipes that call for uncooked or lightly-cooked eggs, it’s important to cook the dishes properly and thoroughly to kill any bacteria that may be lurking such as Salmonella Enteritidis.
- From a traditional turkey to a turducken, it’s safest to allow meat to defrost in the refrigerator versus on a countertop or in the kitchen sink.
- When it’s time to cook meat and poultry dishes, be sure you have separate preparation stations for raw and cooked food. Otherwise, bacteria that may have been present in the raw meat juices can contaminate the food being served.
- It’s key to use a food thermometer to check the internal temperature of meat, poultry, casseroles and other foods. Always check the temperature in several places to be certain food has reached its ideal temperature and is safe to eat.
- Pork, veal and lamb dishes should be cooked until they reach 160° F to ensure they’re safe and delicious while all poultry recipes should be cooked to 165° F.
- Within 2 hours of preparing foods like a green bean casserole or candied yams, dishes should be refrigerated or put in the freezer. If a dish has been left out for longer than 2 hours, it should be discarded to avoid the risk of contamination. If the room temperature is above 90º F, dishes should be put in the fridge after an hour.
- If you have plans to transport prepared food to an office party or a relative’s house, the same rules apply. You should use a cooler or chill bag to keep food at a safe temperature while en route if you’re traveling a long distance.
- Generally speaking, refrigerated leftovers should be consumed within 3-4 days.
- To learn more about holiday food safety, visit www.kroger.com.
Jackson Hicks, known as the ‘Prince of Parties,’ has planned and catered parties for many celebrities including Queen Elizabeth, Prince Charles, Pres. Bill Clinton, Elton John, President George H.W. Bush and First Lady Barbara Bush.
Mr. Hicks, a celebrity in his own right, is the arbiteur of taste and elegance when it comes to gracious living. He shows food radio talk show host Cleverley Stone how to make three easy and tasty dishes to start off a Thanksgiving feast.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk KIKK-650 AM.
Blue Crab & Jalapeno Cornbread
Source: Jackson Hicks, Jackson and Company
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/4 cup chopped pickled jalapenos
1/2 tsp smoky chili powder
1/2 teaspoon salt
1 lb of jumbo lump blue crab
Squeeze of lemon juice
1 jar of red pepper jelly
1. Preheat oven to 375 degrees. Grease a sheet pan (with sides) or a jelly roll pan.
2. Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
3. Combine buttermilk with baking soda and stir into mixture in skillet. pan. Stir in cornmeal, flour, chopped jalapenos
and salt until well blended and few lumps remain.
4. Pour batter into the prepared pan.
5. Bake in the preheated oven for about 20 minutes.
6. Allow cornbread to cool completely and then cut into squares.
7. Brush with melted butter and toast in oven with enough space in between to ensure heat can reach all sides of the cornbread squares.
Remove from oven and allow to cool to room temperature.
8. Clean crabmeat to remove any shell.
9. Mix crab with enough mayonnaise to just bind it together and add a squeeze of lemon juice.
10. Spoon crab mixture on top of toasted cornbread squares and top that with a dollop of red pepper jelly.
Harvest Pumpkin Soup
Source: Jackson Hicks, Jackson and Company
4 Tbsp unsalted butter
2 medium yellow onions, chopped
1/4 teaspoon cayenne pepper
1 teaspoons ground cinnamon
1/4 teaspoon ground Cloves
3 (15 oz) cans pumpkin or 6 cups of chopped roasted pumpkin
5 cups of chicken broth
2 cups of milk
1/4 cup brown sugar
1/2 cup heavy cream
1 Tbsp salt
For garnish: toasted chopped pecans, lightly seasoned
1. Melt butter in a 4-quart saucepan over medium-high heat.
Add onions and cook, stirring often, until softened, about 4 minutes.
Add spices and stir for a minute more.
2. Add pumpkin and 5 cups of chicken broth; blend well.
Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3. Transfer soup, in batches, to a blender and blend until smooth or use a blender stick to smooth.
Return soup to saucepan.
4. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate.
Add cream. Adjust seasonings to taste.
5. Garnish with seasoned chopped pecans.
Cranberry Pork Croustades
Source: Jackson Hicks, Jackson and Company
Ingredients: Pork Tenderloin Dry Rub Marinade
1 tablespoon dry ground sage
1/2 teaspoon Red pepper flakes
1 teaspoon ground black pepper
2 teaspoons granulated garlic
1 tablespoon fresh orange zest
1/8 teaspoon nutmeg, freshly grated if possible
1 teaspoon sea salt
1/4 cup brown sugar
Directions for dry rub
1. Place all ingredients in blender and blend until ground and powdery.
Ingredients for Pork Tenderloin
1 medium size pork tenderloin, cleaned and trimmed
Extra virgin olive oil
Directions for Pork Tenderloin
1. Rub pork tenderloin with a little extra virgin olive oil and coat with dry rub.
2. Allow to marinate 4 hours.
3. Sear tenderloin in skillet to brown all sides. Finish cooking in 400 degree oven
for about 15- 20 minutes or internal temperature of 140 degrees.
(Cooking time depends on the size of your pork tenderloin.)
Ingredients for Croustades
Extra Virgin Olive Oil
Directions for Croustades
1. Slice baguettes to desired thickness. (Too thick and it will be too difficult to eat and too crunchy)
2. Brush with extra virgin olive oil. Toast in 400 degree oven till lightly browned and entirely crisp (about 15-20 minutes).
For cranberry relish – use your favorite recipe.
1. Slice pork into medallions and lay a pork medallion on top of a croustade.
2. Top with a dollop of cranberry relish.
As far as Thanksgiving dinner options go, Cleverley recommends the following guidelines for restaurants:
All you can eat buffets will range from $20 to $77 per person. Cleverley recommends what she calls the Top Turkey, which will be found at the Four Seasons Hotel and will cost$77 per person.
Prix-Fixe menus, which feature multi-course dinners, will range from $18 to $55 per person. Cleverley recommends Smith & Wollensky where a $49 per person dinner will be served, which she refers to as the Tasty Turkey.
Take out Thanksgiving dinners, which Cleverley calls Traveling Turkey should cost approximately $10 per person, such as Pappas BBQ.
Of course, if you prepare a meal at home, it should end up costing $5 per person, but the best value is to eat at someone else’s house … it’s free!