Our regular Guest Host, Chef Andrew Gruel of Slapfish, has some handy Thanksgiving cooking tips to share. Just in time…Keep in mind he’s a real, working executive chef with an impressive cooking background.
When it comes to the Thanksgiving Table Chef Andrew wisely suggests quality over quantity.
The traditional turkey is kind of boring. Chef Andrew presents his recipe for Turkey Porchetta which will add some needed pizzazz to your Thanksgiving meal.
If you must roast the whole turkey then Chef Andrew recommends brining. The result is a lovely, moist turkey.
Along the way Chef Andrew talks about his oyster stuffing, some dessert ideas and worthy suggestions for the leftovers.
Take a deep breath, be calm, and Chef Andrew is here to help relieve a bit of the November 26th stress.
The mantra of the book is: “Cook Big. Play with Fire. Get your Hands Dirty.”
“Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions – a whole pig roast, paella for eighty, burgers for the block. Now, in Taming The Feast (Atria Books), Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiasts in this complete guide to outdoor grilling, smoking, and roasting. It even includes creative recipes to make use of the leftovers you’re sure to have.”
“From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Taming The Feast includes easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard.”