Chef Fannin Recipes

Chef Fannin Food2Maple Roasted Turkey

Cranberry and Pecan Wild Rice

Quick (Leftover) Turkey Chili

Cranberry Crusted Breast of  Chicken w/ Cranberry Relish

Sweet Potato Biscuits

Georgia Peaches Foster

Chef Fannin Favorite Recipes

Please enjoy these recipes provided by We Like Him Favorite Chef Desmond Fannin.

Do something a little different this year and try Chef Desmond Fannin’s holiday dishes. He even threw in a delicious recipe for the leftover turkey. Yum! He’s my kind of man!

Maple Roasted Turkey

Ingredients:

* 1 (3 pound) boneless turkey breast roast, thawed
* 1/2 cup pure maple syrup, or more as needed
* 1 teaspoon liquid smoke flavoring (optional)
* 1 teaspoon ground paprika
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon dried crushed thyme
* 1 pinch cayenne pepper, or to taste

Directions:

1. Preheat an oven to 325 degrees F (165 degrees C).
2. Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
3. Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
4. Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated 350 degree oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

Cranberry and Pecan Wild Rice

Cranberry and Pecan Wild Rice

Ingredients:

* 4 cups chicken stock
* 2 tablespoons unsalted butter
* 1 tablespoon grape seed oil
* 3 large shallots minced
* 2 cups wild rice
* 1/2 cup dried cranberries
* 1 bay leaf
* 2 fresh thyme sprigs
* 1/2 teaspoon fine sea salt
* 1/8 teaspoon freshly ground white pepper
* 1/2 cup pecans toasted and coarsely chopped
* 1/4 cup minced fresh flat-leaf parsley

Directions:

1. Preheat oven to 375.
2. In a saucepan over medium low heat bring stock to a simmer.
3. In a heavy 2-quart flameproof casserole over medium heat melt butter with the oil.
4. Add shallots and sauté until translucent,
5. Add rice and stir until the grains are well coated about 3 minutes.
6. Stir in the simmering stock, dried cranberries, bay leaf, thyme, sea salt and white pepper.
7. Bring to a simmer then stir and cover.
8. Transfer casserole to the oven and bake 45 minutes.
9. Remove from oven.
10. Remove and discard the bay leaf and thyme sprigs.
11. Stir in the pecans and parsley.

Quick (Leftover) Turkey Chili

Ingredients:

*1 tablespoon vegetable oil
*1 large onion, chopped
*1 red bell pepper, chopped
*1 clove garlic, minced
*2 1/2 tablespoons chili powder
*1 teaspoon ground cumin
*1 teaspoon salt or to taste
*1 can (28 oz. size) tomato puree
*1 can (15 1/2 oz. size) kidney beans, drained
*2 cups chopped, cooked turkey

Directions:

Heat oil in skillet over medium heat; add next 6 ingredients and cook until vegetables are soft, about 5 minutes. Add tomato puree and beans; stir in turkey. Simmer 8-10 minutes longer.

Chef Fannin Food

More Chef Fannin Favorite Recipes

Please enjoy these recipes provided by We Like Him Favorite Chef Desmond Fannin.

Cranberry Crusted Breast of  Chicken w/ Cranberry Relish

Ingredients:

• 12 each – 5oz boneless, skinless chicken breasts
• 1 – 1/2 cups Ocean Spray Craisins Original Sweetened Dried Cranberries
• 2 teaspoon dried thyme
• 2 cups seasoned breadcrumbs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 5 tablespoons honey mustard
• 4 tablespoons olive oil

Preparation:

Preheat Oven to 375 degrees.

Combine cranberries and thyme in a food processor; process until cranberries are chopped. Add breadcrumbs, salt, and pepper. Toss chicken in mustard and 1 tablespoon of olive oil; Dredge chicken in breadcrumb mixture.

Heat a heavy sauté pan and place remaining olive oil in pan until hot. Add chicken breasts and cook on first side until golden brown; about 1-2 minutes. Turn chicken over and cook 1 additional minute. Transfer chicken to a greased sheet pan and place in oven for 15-20 minutes or until internal temperature reaches 165 degrees for 15 seconds.

Remove and let rest for 5 minutes before cutting. Serve atop 3 ounces of Cranberry Apple Relish. (Serves 4)

Cranberry Apple Relish

Cranberry Apple Relish

• 2 cans (32ounces) Ocean Spray Whole Cranberry Sauce
• 3 apples, peeled, cored, and diced

Preparation:

In a small bowl, break up cranberry sauce with a fork; stir in diced apples. Chill for at least 1 hour before serving. (Makes about 6 cups)

Georgia Peaches Foster

Serves 4 – 6

Ingredients:
• 1/2 cups butter
• 2/3 cups brown sugar
• 1 teaspoon cinnamon, ground
• 4 peaches, sliced thin
• 1/3 cup rum
• 1 quart vanilla ice cream

Preparation:

In a saucepan, melt butter with brown sugar and cinnamon. Cook over medium high heat, stirring occasionally, until golden brown, about 3 minutes. Add sliced peaches, heat through, carefully turning to coat.

Heat rum until warm in a small saucepan. Pour slowly over the peach mixture and ignite immediately. Do not stir. Spoon the sauce and peaches over vanilla ice cream.

Sweet Potato Biscuits

Ingredients:
• 1-3/4 cups and 2 tablespoons all-purpose
• flour
• 1 tablespoon and 2-1/2 teaspoons baking
• powder
• 1 tablespoon and 3/4 teaspoon white sugar
• 1-3/4 teaspoons salt
• 3 tablespoons and 2-1/4 teaspoons
• shortening
• 1-1/3 cups and 1 tablespoon mashed sweet
• potatoes
• 1/3 cup and 2 tablespoons milk

Preparation:

Preheat the oven to 400 degrees F (200 degrees C).

In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.

Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.

– Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Georgia Peaches Foster

Georgia Peaches Foster

Serves 4 – 6

Ingredients:
• 1/2 cups butter
• 2/3 cups brown sugar
• 1 teaspoon cinnamon, ground
• 4 peaches, sliced thin
• 1/3 cup rum
• 1 quart vanilla ice cream

Preparation:

In a saucepan, melt butter with brown sugar and cinnamon. Cook over medium high heat, stirring occasionally, until golden brown, about 3 minutes. Add sliced peaches, heat through, carefully turning to coat.

Heat rum until warm in a small saucepan. Pour slowly over the peach mixture and ignite immediately. Do not stir. Spoon the sauce and peaches over vanilla ice cream.

 

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