Thanksgiving Upgrade Jaden Hair
Adds an Asian Flair to the Thanksgiving Table
Jaden Hair is a food writer and cooking teacher who writes for the Tampa Tribune and appears on morning news programs with ABC and CBS. Her website, www.steamykitchen.com, is a compendium of Modern Asian fusion cuisine and her photography is gorgeous. We asked her for her thoughts about Thanksgiving. Here's what she had to say:
Deep Fried Thanks
'Every year, my husband is in charge of the turkey. Instead of a traditional roast, we deep fry that baby! It comes out perfectly cooked each time, the skin crisp, meat succulent and the mess stays outside (translation: he cleans it up, my kitchen stays clean).'
'I always like to include a Chinese style dish in every holiday, and one of my favorites is a savory sticky rice with bits of juicy slow roasted pork and chestnuts. Traditionally, the sticky rice is wrapped in banana leaves and shaped into a pyramid and tied with a string. For Thanksgiving, we treat it like a dressing and serve it casserole style.'
'My kids are always a fan of roasted garlic mashed potatoes. Two whole garlic heads are roasted whole first for about 40 minutes in the oven. They become soft, sweet and creamy, perfect for folding into mashed potatoes!'
'If you're cooking a whole turkey, it's such a waste to just discard the bones after carving. Why not throw the turkey bones in a huge pot, throw in a few carrots, celery and an onion. Pour enough water in to cover by an inch and simmer for an hour or more. You'll be rewarded with a rich, flavorful broth that you can enjoy that week (cut up leftover turkey, cook some pasta noodles for a turkey noodle soup), or freeze for another time a recipe calls for broth.'
Read Jaden's article in the Tampa Tribune about sharpening knives (and the Fusionwood Santoku Knife)!