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Anthony Anderson Thanksgiving Dinner Nov 2013 EBONY FINAL
Anthony Anderson Thanksgiving Dinner Nov 2013 EBONY FINAL
Aint Got
notHin
ON ME!
Anthony
Anderson
l A R R Y W I l l I A M s / l A R R Y W I l l I A M s A n d A s s o c I AT e s / c o R B I s ; X A v I e R c o l l I n / R e T n A lT d . / c o R B I s
november 2013
/ v i s i t e b o n y. c o m
57
Live
Food
Live
Food
peos
dd jala our
a
t
s
u
J
y
con to
and ba e recipe.
favorit
Cheddar
Bacon Cornbread
1| Jalapeo
Makes 6 to 8 muffins
2| Mac n Cheese
Serves 4 to 6
Ingredients
Ingredients
Preheat oven to 400 degrees. Grease muffin pans or use paper baking cups. Blend
ingredients. Batter will be slightly lumpy. For
maximum crown on muffins, let batter rest for
3 or 4 minutes, then stir before filling cups. Fill
muffin cups half full. Bake 15 to 20 minutes or
until golden brown.
60
6 cups water
4 cups cooked large elbow macaroni,
drained
2 cups cheddar cheese, grated
3 eggs, beaten
1 can cream of mushroom soup (or substitute cup sour cream)
4 tablespoons butter
1 cup milk
Salt and pepper to taste
Directions
v i s i t e b o n y. c o m / n o v e m b e r 2 0 1 3
with Black
beans and Peas
3| Quinoa
Serves 4 to 6
Ingredients
A l a n R i c h ar d s o n / St o c k F o o d ; J a n i n e H o s e g o o d / St o c k F o o d ; S h u tt e r s t o c k
Clockwise from left: Jalapeo Cheddar Bacon Cornbread complements a holiday meal; Mac n Cheese
is a Thanksgiving must; Quinoa with Black Beans and
Peas adds flavor and color to the festivities.
Live
Food
corn if preferred)
1 (15-ounce) can of black beans, rinsed and
drained
cup fresh cilantro, chopped
If You
b
turke rine the
y, the
re is
never
a dry
piece.
Directions
Glazed
Carrots
4| sauted
Serves 4
Ingredients
Directions
Fingerling Potatoes
| with
Chives and
5
Tarragon
Serves 4
Ingredients
62
Ingredients
1 (13-pound) turkey
cup olive oil
Kosher salt
Black pepper
Brine
v i s i t e b o n y. c o m / n o v e m b e r 2 0 1 3
Fill a large pot with 8 cups of room-temperature water, then squeeze lemon and add the
halves, ginger, salt, sugar, thyme, onion and
peppercorns. Bring to a boil while stirring to
dissolve the sugar and salt. Lower heat to a
simmer until the ginger is tender and the pot is
fragrant, about 20 minutes. Remove from heat
and pour in 4 cups ice-cold water. Transfer all
of the brine into a brining bag. Add turkey to
brine bag, seal and refrigerate for 24 hours.
Remove turkey from brine, pat dry, then
butterfly the turkey, cutting out the backbone
and breast bone. Rub with olive oil. Generously season with kosher salt and pepper.
Place turkey in a pan, skin side up and let
stand, covered, at room temperature for 2
hours. Heat grill to 450 if using a gas grill and
cook for 1 hours or until done. For a charcoal
grill, once coals are heated, move them to
the outer edge of grill. Put a drip pan in the
middle of coals, then place turkey skin side up
in center of grill. Close grill hood and cook 1
to 2 hours.
Remove turkey from grill and place in large
roasting pan. Let rest so that the natural juices
of the turkey will reconstitute throughout.
Slice and serve.
S h u tt e r s t o c k ; W i n fr e i d H e i n z e / St o c k F o o d M u n i c h
Directions