My Best Holiday Cooking Tips in One Video

Just in time for Thanksgiving!

Here’s a quick video of my favorite holiday cooking tips, tricks, and techniques for a safe and savory holiday feast.

Including:

~How to brine your turkey
~Safe Stuffing & Dressing
~Roasting Tips
~Carving the Perfect Bird

Be sure to subscribe to my channel for more professional kitchen tips and recipes.

Happy Holidays!

~Chef Perry


Looking for more great holiday recipes? Check out the new guidebook, “Holiday Cooking: A Home Chef’s Guide.” NOW AVAILABLE ON AMAZON!

Holiday Cooking: A Home Chef's Guide

Advertisements

The Best Holiday Turkey in 90 Minutes!

Fast Roast Turkey

Just in time for Thanksgiving…perfect roasted whole turkey in just 90 minutes!

Every year I cook up a bunch of turkeys (11 this year, a new record!) and take them to a local homeless shelter for their annual Thanksgiving dinner. Even with some amazing volunteer’s help, that’s a lot of turkeys!

Spatchcocking* not only allows me to roast a turkey in (less than) half the time, it also results in more even roasting (ie: a juicy turkey breast), and more flavor by browning all of the skin, not just the skin on top.

Here’s a video I put together of the whole process, from roasting to slicing…

*Spatchcocking involves removing the backbone from tail to neck so that the bird can be opened out flat (also referred to as butterflying). This method results in a much shorter cooking time. It also allows for easier access to the cavity and exterior of the chicken for seasoning purposes.

This method works just as well for all types of poultry, roasting an average-sized chicken in just 30 minutes!

The Highlights

  • 12-14lb turkey, spatchcocked
  • Preheat oven to 450F
  • Roast 90 minutes, rest 20 minutes

Oh, and if you really want to amp up the flavor and juiciness of your bird, brine it! You can check our our post My Best Brined Turkey Recipe, over at our youth outreach site, MY KITCHEN Outreach Program.

Happy Thanksgiving!

~Chef Perry

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; and get even more Chef’s tips, tricks, and techniques. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)


Looking for more great holiday recipes? Check out the new guidebook, “Holiday Cooking: A Home Chef’s Guide.” NOW AVAILABLE ON AMAZON!


Holiday Cooking: A Home Chef's Guide

Grilled Chicken and Guanciale Bacon Alfredo #baconweek

Grilled Chicken and Guanciale Bacon Alfredo

Everything’s better with bacon, right?

If you don’t believe that…this recipe will convert you!

Guanciale (gwan-chalie), an Italian-style bacon made from hog jowl, is a prized gourmet delicacy in central Italy. Typically, it’s dry-cured, hand-coated with fresh cracked peppercorns, then smoked over smoldering hickory logs for nearly 24 hours. The result is a meat with a noticeably richer flavor than typical bacon, and is a popular addition to such classic dishes as spaghetti alla carbonara and pasta all’amatriciana.

I found it with the uncut bacon, and smoked hocks, at Fred Meyer, for about 1/2 the price of good bacon (about $2.50/lb).

Here’s what I do with it:

Grilled Chicken and Guanciale Bacon Alfredo

1 pound dried fettuccine or spaghetti
1/2 lb chicken tenders, brined and grilled
1/2 lb pork cheeks (jowls) bacon, or Guanciale
6 tablespoons unsalted butter
1 shallot, minced
1 tsp fresh minced garlic
1 cup heavy cream
1 cup finely grated Asiago cheese
1/2 teaspoon salt
4 eggs yolks
1 teaspoon freshly ground black pepper

Pre-heat oven to 350d

Slice guanciale into 1/2 inch thick slices and place on a rack over a a foil-lined baking pan. Bake for 30-40 minutes until bacon appears crisp at the edges. Remove to paper towels to rest. Reserve the fat in the pan.

Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/2 cup of the pasta cooking liquid. NEVER RINSE YOUR PASTA.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender, add garlic. Add heavy cream and bring to a simmer. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Roughly chop bacon and return to pan, heat, and then toss cooked pasta with bacon and fat, over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture, half of the asiago, and chicken, and toss to combine thoroughly.

Season with salt and pepper, to taste.

Sprinkle with remaining Asiago and garnish with raw egg yolk.

Serve immediately.

Serves 4

PS – The raw egg yolk is another Italian thing, and adds an extra layer of richness to the recipe. Once served, break the yolk and gently fold into the dish. Alternatively, you can add the yolks to the pasta along with the sauce and blend it in then.


Bacon A Home Chef's GuideThe Home Chef: Transforming the American Kitchen” was your overview of the basic concepts and tips for taking your cooking to the next level, but let’s face it, you can only fit so much information into one book!

Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

This one is all about BACON.

amazon