Highlights from Sirius XM’s Food & Wine Thanksgiving Hour

Food & Wine: Highlights from Sirius XM’s Food & Wine Thanksgiving Hour
© John Kernick
By Justine Sterling Posted November 20, 2013

Earlier today, F&W’s editor-in-chief Dana Cowin hosted a Thanksgiving-packed hour on Sirius XM’s Stars 106 with guests Aaron Sanchez, Dorie Greenspan, Jonathan Waxman and F&W wine guru Ray Isle. During the show, Dana and her guests took calls, answered questions and shared brilliant Thanksgiving tips. The show will be rebroadcast this Saturday at 9 a.m. EST, Sunday at noon EST and next Tuesday at 11 a.m. EST. In the meantime, here are a few of the best tidbits from the show.

Aarón Sánchez’s crispy skin trick: To ensure ultra-crispy skin, Sanchez coats his turkey in a mix of salt, pepper and cream of tartar then puts it in the fridge over night. The cream of tartar pulls moisture out of the turkey’s skin, which Sanchez said is “so key, because a lot of times the skin doesn’t brown because it’s laden with moisture.”

Dorie Greenspan’s pastry shortcuts: When Dana asked the pastry genius for some smart dessert cheats, Greenspan quickly answered, “Puff pastry, because no matter what you do to it, it’s beautiful. And when it comes to desserts, beautiful counts.” She also recommended Bundt cake because they come out of the pan beautiful and canned pumpkin for pie filling.

Jonathan Waxman’s pheasuducken: At a friend’s house in New Jersey last year, Waxman not only cooked a turkey but a pheasuducken. “I boned out a chicken, a duck and a pheasant,” Waxman explained. “Then I took chorizo and I smeared it inside of each bird and stuck one bird inside of the other. I trussed it up, sprinkled salt and pepper on the outside and stuck it in a Green Egg.” After an hour and twenty minutes, it was done. “My wife said it was so much better than the turkey,” Waxman said.

Dana Cowin’s turkey confession: While chatting with chef Jonathan Waxman, Dana admitted to wronging a turkey once. “I was sent this beautiful bird, it was called a Kelly Bronze,” Dana said. “It came with little black feathers on it and it had feet attached to it and it had the silkiest most gorgeous skin and I wanted to treat it really, really well. But I did it a disservice. It came with a video on how to cook it but I didn’t watch the video. I put it in the oven upside down.”

Related: F&W's Ultimate Thanksgiving Guide
Classic Thanksgiving Turkeys
Delicious Thanksgiving Desserts

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like

powered by ZergNet