We had the pleasure of having Clive Berkman with is on the show.  He is a Chef that has owned restaurants in Houston, and has even cooked for President Bush Senior.  His food was amazing.  You can check out his website at www.cookingwithclive.com We have had numerous requests for his Recipes so here you go…

The BEST TURKEY DRESSING EVER

 

1 cup shredded carrots

1 cup chopped celery

1/2 cup chopped onions

1/2 cup margarine or butter (I use olive oil)

1/4 tsp ground nutmeg

8 cups dry bread cubes (I only put 2 cups)

2 cups finely chopped peeled apple (I use granny smith)

1/2 cup chopped walnuts (I roast them a little bit so that they are crunchier)

1/4 cup toasted wheat germ

1/2 to 1 cup chicken broth

 

I add raisins that I marinate the night before in Marsala

I also add Jimmy Dean seasoned sausage.  I saute it before and remove grease before I add it to the rest of the dressing.

 

In a large skilet cook carrots, celery and onion in margarine or butter ( I use olive oil) till tender.  Stir in nutmeg, 1/4 tsp of salt and 1/4 tsp of pepper.  In a bowl combine bread cubes, apple walnuts, and wheat germ.  Add carrot mixture, raisins and sausage.  Drizzle with enough broth to moisten, tossing lightly.  Use to stuff one 8 to 10 pound turkey.   Makes 8 to 10 servings

 

 

 

 

Five-Hour Sticky Roast Chicken

Serves 4

Spice rub

4 teaspoons of sea salt

2 teaspoons of paprika

1 teaspoon of onion powder

1 teaspoon of cayenne pepper

1 teaspoon of thyme

1 teaspoon of white pepper

½ teaspoon of garlic powder

½ teaspoon of black pepper

Chicken

1 large roasting chicken

1 cup of chopped onion (for the stuffi ng)

2 tablespoons of olive oil

Thoroughly combine all the ingredients of the spice rub.

Remove all the giblets from the chicken, and clean the cavity well. Wash it and pat dry

with paper towels.

Rub the spice mixture into the chicken, both inside and out, making sure it’s evenly

distributed. Rub it down deep into the skin.

Place the chicken in a re-sealable plastic bag, then seal and refrigerate it overnight.

When you’re ready to roast the chicken, preheat the oven to 250. Stuff the cavity of the

chicken with onions.

Lightly oil a shallow baking pan. Place the stuffed chicken, breast side up, in the baking

pan, and roast it, uncovered, at 250 for 5 hours.

After the fi rst hour, baste the chicken with the pan juices, and continue this process approximately

every half hour until the chicken is done. The pan juices will start to caramelize, and

the chicken will turn golden brown.

Let the chicken sit about 10 minutes before carving and serving.

 

 

 

Whipped Sweet Potatoes

 

3# Sweet Potatoes peeled and cut in 2 inch cubes

4 Cups Apple Cider

3 Cups Water

Peel of an orange

1 Cinnamon stick

1 Bay leaf

1 Clove studded onion

1 Golden delicious apple

1 Banana

1/4 Cup sugar

Juice of 1 orange juice

1 Pint heavy cream

 

Boil sweet potatoes in water and cider with orange peel, cinnamon stick, bay leaf, and an onion studded with cloves.  Cook 20-25 minutes.

 

Melt butter in pan, add sliced banana, diced golden delicious apple and sugar to pan and caramelize. 

Add the orange juice and bring to a gentle boil for 2 minutes.

Add heavy cream and the fruit from the potatoes and bring to a boil for 5 minutes.

 

Remove cinnamon stick and orange peel.

 

Add the potatoes to the mixture and working in small batches puree in a food processor adding cream to thin.  Do not overprocess.

 

The potatoes can be made a day ahead and refrigerated. Reheat in a buttered baking dish at 350 for 25 minutes.

 

Sautee dried cranberries in butter for garnish.

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