Tag Archives: Bobby Flay

Thanksgiving Dinner Planning Starts NOW: Mining the Food Magazines

It’s time. The Thanksgiving-themed glossy food magazines have arrived!

I love these covers. The birds themselves are always quite beautiful, burnished golden and ornamented with grapes and figs and sprigs of thyme. (I’ve decided not to worry about what advanced techniques may have made them so attractive. Food photography is a magician’s craft, and it works like magic — good enough for me.)

This is also where being a minor magazine collector comes in handy. Every year I return to my growing stash of Thanksgiving-themed mags, finding new inspiration and ideas. My personal favorite: Bon Appetit, November 2009 (top row, center):

I know, they all kind of blur together, don’t they? Here are a few of my favorite recipes (with more to come!) to help you get started planning your Thanksgiving feast:

Salted roast turkey with herbs and shallot-Dijon gravy, by Rick Rodgers, Bon Appetit, November 2008: This is hands down my favorite way to prepare Thanksgiving turkey.

Photo by Tim Morris for Bon Appetit

The salt dry rub is much easier than a wet brine (no watery mess!) and the rosemary, sage and thyme are a classic holiday combination that make the meat incredibly flavorful. Read the comments for more ideas and tips, but you really can’t go wrong here.

Salted roast turkey with orange, fall spices and sherry gravy from the same issue uses the same technique, but with an Asian twist; spices include star anise, Szechuan peppercorns, clove, coriander, fennel seed, cinnamon and orange peel.

Roast heritage turkey with bacon, sage and herb butter; Bon Appetit, November 2008: It’s the compound butter that makes this bird, studded with thyme, sage, lemon peel and applewood-smoked bacon. You can change-up the recommended vegetables (onion, celery, fennel, carrots and apples) with whatever you like best.

Photo by Elinor Carucci for Bon Appetit

Shown above, sourdough stuffing with sausage, apples and golden raisins by Jeanne Thiel Kelley; Bon Appetit, November 2009: It’s important to use a good hearty sourdough here, ideally from a bakery (not the grocery). Let it sit out for a day or two before assembling this dressing. Tart baking apples are best in this.

Roasted brussels sprouts with pomegranate seeds and vanilla pecan butter, from “Throwdown with Bobby Flay (episode: Thanksgiving Feast, November 2010): I know the combination of cabbage-y brussel sprouts and sweet pecan butter seems weird, but trust me. This will change your life. (And as a bonus you end up with pomegranate molasses, which is truly amazing on ice cream.)

Photo by Randy Mayor for Cooking Light

Brussels sprouts with crisp prosciutto; Cooking Light, December 2003: An easier take on the sprouts. Sub bacon if necessary.

Butternut squash and cheddar bread pudding, by Molly Wizenberg; Bon Appetit, November 2oo9: A perfect main dish for the vegetarians at your Thanksgiving table, this wonderful recipe combines sharp cheddar cheese, Tuscan kale and lots of eggs for a divinely rich entrée.

Over the next few weeks, we’ll be sharing ideas for green salads and sweet potato side dishes and exploring the many aspects of your holiday turkey, from brining to carving, plus the best recipe sites and who to ask for help.

For more magazine recipe testing, check out the guys at The Bitten Word. Each year they do a “Fakesgiving” where they invite over family and friends to try out holiday recipes from that year’s food magazines. It’s pretty great.

What are some of your magazine recipe favorites for Thanksgiving?  Be sure to check back as we will have more to share!

About gThankYou, LLC

Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey or Turkey Or Ham), at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime.  gThankYou! Certificates of Gratitude and our free Enclosure Cards are personalizable including incorporating your company logo. And, nearly all orders ship same day.

gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin.  Contact:  Rick Kiley, Chief ThankYou! Officer, gThankYou, LLC at info@gthankyou.com or 888-484-1658.
Follow the Company Blog –  “Celebrating Work”.
Join the Conversation @gThankYou
Watch our gThankYou! YouTube Video – “Learn More About Us”.

“G” logo and “Certificates of Gratitude” are trademarks and “gThankYou” is a registered trademark of gThankYou, LLC

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The Ultimate Guide to Grilling Ham

In summer, nobody likes to be hovering over a hot stove. One easy solution? Cook your Sunday ham outside on the grill. It’s delicious and very simple if you repeat this mantra: Low and Slow.

gThankYou! - Ham on the Grill

Photo by Mike Lang of
“Another Pint Please…”

Because of its thickness, ham takes a fair amount of time to cook (or warm) through. Using a gas grill on low heat or a charcoal grill with indirect coals, you can bake your ham by wrapping one end with aluminum foil and using a glaze to help keep it moist.

According to food writer Derrick Riches:

“The traditional method is to roast the ham at 325°F, for 15 to 20 minutes per pound for a whole ham and 18 to 25 minutes per pound for half hams. I prefer to keep this temperature lower and increase the time if I am heating a ‘ready to eat ham.’ If the ham is a ‘cook before eating,’ then it is best to start out with a higher temperature. At the lower temperature the ‘ready to eat ham’ will cook at about 20 minutes per pound.”

Another wonderful way to transform a ham using your backyard grill is to turn it into a smoker. The process is relatively simple:

First, soak wood chips in a bowl of water, 30 minutes minimum, or as long as overnight. Popular choices are apple wood, hickory and adler wood.

If you have a charcoal kettle grill, get a couple of cheap metal pans (the disposable kind from the grocery work well) and fill them halfway with water. Place them at the bottom of the grill.

Get the coals hot using a chimney starter. When they’re white, add them around the grill pans off to one side. Add the soaked wood chips on top of the charcoal on one side of the grill — you want there to be a place to put the meat away from direct heat.

If you have a gas grill, make a pouch in aluminum foil of the soaked wood chips. Poke some holes in it and put it down by the burners. Turn on the grill and when the pouch begins to smoke, you’re ready to grill — remember, low and slow.

Cooking time will vary based on the size of your ham, but estimate 20-25 minutes  per pound and check often. You’re done when a thermometer reads 140°F (not touching bone). Let the meat rest for about 10 minutes before carving.

And don’t stop there! There are dozens of ways to use a backyard smoker, from smoking your own salmon to Spanish-style smoked vegetables (eggplant, squash, peppers and carrots) with a garlic vinaigrette.

About gThankYou, LLC

Turkey Or Ham Gift Certificates by gThankYou! are one of America’s favorite employee gifts and can be redeemed for any Brand whole Turkey or half or whole Ham, at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime.  gThankYou! Certificates of Gratitude and free Enclosure Cards are personalizable including incorporating your company logo, and ship same day.

gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin.  Contact:  Rick Kiley, Chief ThankYou! Officer, gThankYou, LLC at info@gthankyou.com or 888-484-1658.
Follow the Company Blog –  “Celebrating Work”.
Watch our gThankYou! YouTube Video – “Learn More About Us”.

“G” logo and “Certificates of Gratitude” are trademarks and “gThankYou” is a registered trademark of gThankYou, LLC.