Play With Your Food Episode 10 - Thanksgiving
Uploaded by OkStateNews on 19.11.2009
Transcript:
Hey everybody I'm Marc Dunham, the executive chef of the Atherton Hotel and Ranchers Club.
I've been invited today over to the Mike in Pam McGraw's house to make Thanksgiving dinner.
So join us over the next few minutes as I show you how to make Thanksgiving dinner
quick, easy and tasty so you can have plenty of time to enjoy with your family and friends.
Right here on Play With Your Food.
[music]
Welcome back everybody. I'm joined today by first lady Ann Hargis. Thanks for joining me again. This is
my favorite holiday.
I'd have to say it's
pretty up there with me too.
As a kid it was Christmas, but now
Thanksgiving is more meaningful. It's better to get the family together and you just have one thing to emphasize,
family and friends.
Well that's a good way to look at it. You've done all the heavy lifting.
Well and hopefully everybody that watched last week
has done all the hard work because the point today is to take all the stuff we talked about last week and just show
up in the morning time for maybe a couple hours so you have time to sit on the couch
and relax and enjoy your family because you're not stuck in the kitchen
all day. So let's review so you know what
you'll be doing. We're having roasted Turkey.
We're having
cornbread stuffing, which is
the way my grandmother used to make it with a little bit of extra stuff in it.
Just a basic
gravy made out of stock and we'll finish it with some heavy cream.
And that particular stock is duck stock. You can use chicken stock out of a can if you don't want to make
chicken broth from scratch.
We'll also have a very simple salad that we talked about a
couple weeks ago with a very simple vinaigrette.
We'll have green beans, which will be dressed with some herbs and
some olive oil and some salt and pepper.
Do we care what our herbs are today?
No, those particular ones are chives and mint.
So let's talk about what we did last week so
it's easy for today. So what you guys should've done is
cooked your carrots, remember the quart containers that we talked about
in terms of storage, just put that in the refrigerator.
Cook the carrots so they're nice and tender
and then today all you have to do is heat them up with some butter.
You should have cooked your green beans the same way as the carrots
and cool them down. So now they come out
and you're ready to go.
Your vinaigrette for your salad should have been made
yesterday or the day before.
So that's ready to go and your salad's really close.
The cornbread stuffing, which is heating up with the turkey should have been made
yesterday. So here's what you're looking at making today is turning on your stove and
putting in your turkey and letting it cook and there's a thousand ways to cook turkeys. My grandmother always
cooked it at 200 degrees.
She stayed up until midnight
and she put her turkey in and then she'd get up the next morning at 6:00.
She cooked it overnight so she didn't have to mess with it the next day and she'd wake up and take the foil off
the top of it,
turn the oven to 400 and get the
skin crispy.
I've never tried it like that. Most people cook it at 350-375. 200 degrees and she walked away and then come back
six hours later.
I've got to tell you my favorite story about Thanksgiving and it was when we did a Thanksgiving dinner with friends
who owned a restaurant. So Burns and Charlie, it's called Charlie Newton's, if I can give a plug for it, put the turkey
in the oven and got everything ready. Then came back to our house and waited
for the four hours or however long it takes turkey to be done. Went back to get the turkey and
Charlie hadn't turned the oven on. So we had everything else ready but the turkey. That's kind of funny.
Absolutely forget to turn the oven on.
Well why don't we get started so we can show everybody how quick this is. So you'll start on the buttered carrots, which are
cooked so you'll
just heat them with butter. I don't think those need more salt.
So the turkey is in the oven. One of the things you should be doing today is
make your mashed potatoes,
and just refer to the
episode with mashed potatoes.
This is certainly something that is day of,
but you could peel the potatoes the day before.
The other thing that you want to do the day of because it makes the house smell good is bake
your pumpkin pie.
And again, don't worry about the recipe right now, we've got a recipe online you can go back and refer to.
Pumpkin pie is simple, you put everything in the
mixer and mix it all together and pour it in the pie shell and bake it.
It's pretty straightforward. So I'll have that recipe available
when you go online.
Another thing you'll do is cook the turkey and again I mentioned that my grandmother cooked it at
200 degrees.
If you're ever worried about cooking it at 250 or 300,
it can all be done different ways, it's not one way or the other. That's what I like about cooking is all the different ways
you can do it.
So you've got the turkey the day of, mashed potatoes the day of, pumpkin pie the day of and then the gravy.
We'll talk about the gravy before we pull
out the turkey. This is duck stock I had at the restaurant. But you can use chicken stock from a can or make fresh
chicken stock
at home.
All I've added was a little bit of garlic and
yellow onions.
Instead of putting roux in it, which is flour and butter,
I'm going to thicken it with the cornstarch slurry, which is a little bit
quicker and you don't have to cook it as long. So I'll do that.
And it's called cornstarch slurry? Yeah,
it's one of the thickeners
that you can thicken sauces and things like that. This is just cold water and cornstarch and the consistency
should be about the consistency of heavy cream once it's done.
I'm just going to pour this in. The whole idea with the carrots is strictly to warm them?
I don't need to cook them anymore?
Yeah, they're already cooked.
And you can put them on any one of those plates.
So in goes the cornstarch slurry.
And again, don't worry about amounts right now. I'll help with that when the recipes are posted.
As soon as it comes up to a simmer,
it's basically ready to go. So that's thickening up nicely. The only thing we'll do to it is
add a little bit of heavy cream and a little bit of salt, it's already got pepper.
And once we're done we'll strain it into this miniature
teapot, but I also use it for sauces and things at the restaurant.
That's good to go on the thickness.
It kind of looks like Chinese food if you eat a lot of that.
That food is always shiny because they use a lot of cornstarch.
So that's done and the burner
gets turned off
and I'll add just a little bit of heavy cream.
Swirl that around.
Time wise are we doing ok?
I can speed up or slow down. You can speed up because I'll grab and plate
the turkey in a second. That looks pretty good. A little pinch
of salt
and I'll strain this right into the pot.
Put a little goat cheese on top.
So I'll just push this through the strainer.
That's good to go.
Marc do you have a secret for
goat cheese when it won't
flake for you?
Put it back in the refrigerator and let it firm up. The reason why it's doing that right now is
because it's been out for about 5 or 10 minutes.
Ok so now the gravy's done. The mashed potatoes are done.
Ann's got the green beans ready to go. The salad's ready to go. The hot carrots are ready.
I'll grab the turkey
and stuffing.
Remember guys this stuffing was made the day before.
Look at that nice golden bird here. That's a beautiful bird. So all you do to finish the stuffing
is add a little bit of chicken stock, and for this amount I added about a cup of chicken stock to moisten it up.
You can plate this a variety of ways. I like to put the turkey and stuffing all on one platter.
The aroma is heavenly.
This is my
grandmother's recipe. I told them before she used to save her bread ends for about six weeks prior to Thanksgiving.
She would save them until they were stale
and then she would take
half of those bread and half corn
muffin mix and mix that together with bacon and some of the things and that was basically
the dressing that we had every Thanksgiving.
Alright a nice hot turkey
right on
the platter there.
And this is pretty much it. This is kind of how I remember Thanksgiving at my grandmothers in terms of
how many things
that she made
and pretty much how quick it all came together.
What are we missing?
We're missing a pie.
Pumpkin pie.
There you have it.
You've got a salad ready to go that you prepped
mostly the day before. You've got green beans cooked the day before
that you just dressed with some olive oil. You've got carrots you cooked the day before that have a little bit of butter.
Your turkey went in the oven in the morning.
The stuffing
was just reheated with a little bit of stock.
You made your mashed potatoes
and baked your pie and that's it. Happy Thanksgiving, it's all done.
Is this your gravy? Yes
and I normally serve that on the side.
Grab a knife and start cutting into it. Well let's eat.
Thanks everybody for joining us. Make sure you join us a next spring time when we tackle some more recipes
right here on Play With Your Food. Happy Thanksgiving.
I've been invited today over to the Mike in Pam McGraw's house to make Thanksgiving dinner.
So join us over the next few minutes as I show you how to make Thanksgiving dinner
quick, easy and tasty so you can have plenty of time to enjoy with your family and friends.
Right here on Play With Your Food.
[music]
Welcome back everybody. I'm joined today by first lady Ann Hargis. Thanks for joining me again. This is
my favorite holiday.
I'd have to say it's
pretty up there with me too.
As a kid it was Christmas, but now
Thanksgiving is more meaningful. It's better to get the family together and you just have one thing to emphasize,
family and friends.
Well that's a good way to look at it. You've done all the heavy lifting.
Well and hopefully everybody that watched last week
has done all the hard work because the point today is to take all the stuff we talked about last week and just show
up in the morning time for maybe a couple hours so you have time to sit on the couch
and relax and enjoy your family because you're not stuck in the kitchen
all day. So let's review so you know what
you'll be doing. We're having roasted Turkey.
We're having
cornbread stuffing, which is
the way my grandmother used to make it with a little bit of extra stuff in it.
Just a basic
gravy made out of stock and we'll finish it with some heavy cream.
And that particular stock is duck stock. You can use chicken stock out of a can if you don't want to make
chicken broth from scratch.
We'll also have a very simple salad that we talked about a
couple weeks ago with a very simple vinaigrette.
We'll have green beans, which will be dressed with some herbs and
some olive oil and some salt and pepper.
Do we care what our herbs are today?
No, those particular ones are chives and mint.
So let's talk about what we did last week so
it's easy for today. So what you guys should've done is
cooked your carrots, remember the quart containers that we talked about
in terms of storage, just put that in the refrigerator.
Cook the carrots so they're nice and tender
and then today all you have to do is heat them up with some butter.
You should have cooked your green beans the same way as the carrots
and cool them down. So now they come out
and you're ready to go.
Your vinaigrette for your salad should have been made
yesterday or the day before.
So that's ready to go and your salad's really close.
The cornbread stuffing, which is heating up with the turkey should have been made
yesterday. So here's what you're looking at making today is turning on your stove and
putting in your turkey and letting it cook and there's a thousand ways to cook turkeys. My grandmother always
cooked it at 200 degrees.
She stayed up until midnight
and she put her turkey in and then she'd get up the next morning at 6:00.
She cooked it overnight so she didn't have to mess with it the next day and she'd wake up and take the foil off
the top of it,
turn the oven to 400 and get the
skin crispy.
I've never tried it like that. Most people cook it at 350-375. 200 degrees and she walked away and then come back
six hours later.
I've got to tell you my favorite story about Thanksgiving and it was when we did a Thanksgiving dinner with friends
who owned a restaurant. So Burns and Charlie, it's called Charlie Newton's, if I can give a plug for it, put the turkey
in the oven and got everything ready. Then came back to our house and waited
for the four hours or however long it takes turkey to be done. Went back to get the turkey and
Charlie hadn't turned the oven on. So we had everything else ready but the turkey. That's kind of funny.
Absolutely forget to turn the oven on.
Well why don't we get started so we can show everybody how quick this is. So you'll start on the buttered carrots, which are
cooked so you'll
just heat them with butter. I don't think those need more salt.
So the turkey is in the oven. One of the things you should be doing today is
make your mashed potatoes,
and just refer to the
episode with mashed potatoes.
This is certainly something that is day of,
but you could peel the potatoes the day before.
The other thing that you want to do the day of because it makes the house smell good is bake
your pumpkin pie.
And again, don't worry about the recipe right now, we've got a recipe online you can go back and refer to.
Pumpkin pie is simple, you put everything in the
mixer and mix it all together and pour it in the pie shell and bake it.
It's pretty straightforward. So I'll have that recipe available
when you go online.
Another thing you'll do is cook the turkey and again I mentioned that my grandmother cooked it at
200 degrees.
If you're ever worried about cooking it at 250 or 300,
it can all be done different ways, it's not one way or the other. That's what I like about cooking is all the different ways
you can do it.
So you've got the turkey the day of, mashed potatoes the day of, pumpkin pie the day of and then the gravy.
We'll talk about the gravy before we pull
out the turkey. This is duck stock I had at the restaurant. But you can use chicken stock from a can or make fresh
chicken stock
at home.
All I've added was a little bit of garlic and
yellow onions.
Instead of putting roux in it, which is flour and butter,
I'm going to thicken it with the cornstarch slurry, which is a little bit
quicker and you don't have to cook it as long. So I'll do that.
And it's called cornstarch slurry? Yeah,
it's one of the thickeners
that you can thicken sauces and things like that. This is just cold water and cornstarch and the consistency
should be about the consistency of heavy cream once it's done.
I'm just going to pour this in. The whole idea with the carrots is strictly to warm them?
I don't need to cook them anymore?
Yeah, they're already cooked.
And you can put them on any one of those plates.
So in goes the cornstarch slurry.
And again, don't worry about amounts right now. I'll help with that when the recipes are posted.
As soon as it comes up to a simmer,
it's basically ready to go. So that's thickening up nicely. The only thing we'll do to it is
add a little bit of heavy cream and a little bit of salt, it's already got pepper.
And once we're done we'll strain it into this miniature
teapot, but I also use it for sauces and things at the restaurant.
That's good to go on the thickness.
It kind of looks like Chinese food if you eat a lot of that.
That food is always shiny because they use a lot of cornstarch.
So that's done and the burner
gets turned off
and I'll add just a little bit of heavy cream.
Swirl that around.
Time wise are we doing ok?
I can speed up or slow down. You can speed up because I'll grab and plate
the turkey in a second. That looks pretty good. A little pinch
of salt
and I'll strain this right into the pot.
Put a little goat cheese on top.
So I'll just push this through the strainer.
That's good to go.
Marc do you have a secret for
goat cheese when it won't
flake for you?
Put it back in the refrigerator and let it firm up. The reason why it's doing that right now is
because it's been out for about 5 or 10 minutes.
Ok so now the gravy's done. The mashed potatoes are done.
Ann's got the green beans ready to go. The salad's ready to go. The hot carrots are ready.
I'll grab the turkey
and stuffing.
Remember guys this stuffing was made the day before.
Look at that nice golden bird here. That's a beautiful bird. So all you do to finish the stuffing
is add a little bit of chicken stock, and for this amount I added about a cup of chicken stock to moisten it up.
You can plate this a variety of ways. I like to put the turkey and stuffing all on one platter.
The aroma is heavenly.
This is my
grandmother's recipe. I told them before she used to save her bread ends for about six weeks prior to Thanksgiving.
She would save them until they were stale
and then she would take
half of those bread and half corn
muffin mix and mix that together with bacon and some of the things and that was basically
the dressing that we had every Thanksgiving.
Alright a nice hot turkey
right on
the platter there.
And this is pretty much it. This is kind of how I remember Thanksgiving at my grandmothers in terms of
how many things
that she made
and pretty much how quick it all came together.
What are we missing?
We're missing a pie.
Pumpkin pie.
There you have it.
You've got a salad ready to go that you prepped
mostly the day before. You've got green beans cooked the day before
that you just dressed with some olive oil. You've got carrots you cooked the day before that have a little bit of butter.
Your turkey went in the oven in the morning.
The stuffing
was just reheated with a little bit of stock.
You made your mashed potatoes
and baked your pie and that's it. Happy Thanksgiving, it's all done.
Is this your gravy? Yes
and I normally serve that on the side.
Grab a knife and start cutting into it. Well let's eat.
Thanks everybody for joining us. Make sure you join us a next spring time when we tackle some more recipes
right here on Play With Your Food. Happy Thanksgiving.