Now that the election is over, we know folks are going to quickly turn to the next big event – Thanksgiving. With nearly 40 percent of Americans expecting an inconvenient mishap this holiday, readers will find the The Countdown to a Mishap-Free Thanksgiving useful. Miami-based celebrity Chef Richard Ingraham—personal chef to superstar Dwyane Wade and acclaimed actress Gabrielle Union—is offering tips to help millions of Americans avoid exploding desserts and undercooked or burnt turkeys.
From deep fried Cajun turkey, Dirty Rice with Andouille Sausage and Roasted Rib Eye with Mustard Gravy to Citrus Cranberry Punch and Red Velvet Whoopie Pies, we’ve got your menu covered! Below is a snapshot of the type of tips, recipes Chef Richard shares on www.ThanksgivingMishaps.com.
An organized list means organized shopping – Walmart is a true one-stop shop for Thanksgiving for many familes, offering everything you need from fresh produce and turkey, to ingredients for side dishes and containers for leftovers. To stay organized, make a categorized shopping list – it will cut time spent shopping in half. Meats, vegetables, herbs & seasonings, starches, fruits, and paper goods should all have their own space on your list.
How much food do I need? – A good rule of thumb for gauging the right amount of food per guest is:
– For appetizers: offer at least four different types of appetizers and six to eight pieces per person.
– If soup is on your menu, then provide enough for 1½ to 2 cups per person.
– Meats should be measured at 1 to 1½ pounds per person.
– Side dishes are best measured at 4 to 6 ounces per person, per dish.
Be the host with the most – Guests like to feel useful, and on Thanksgiving Day, you can use the help. Keep the whole family active by handing out assignments appropriate for each guest. Younger children can set the table, while those a little older can help with food prep and serving. Getting everyone involved with the meal allows each person to contribute to the day.
Chef Richard Ingraham was raised in Miami and has been a food enthusiast since an early age. He trained at the Culinary Institute of Atlanta and his professional experiences have ranged from restaurant work to his current position as a private chef cooking for athletes and celebrities. During the day Chef Ingraham is a private chef, but at night he’s a busy dad. He is passionate about the time he spends in the kitchen and he believes in creating simple, delicious, and affordable meals for family and friends.
In 2012, Chef Ingraham joined in First Lady Michelle Obama’s Chefs Move 2 Schools White House Initiative to encourage healthier eating habits among our country’s youth.
