Celebrity Chef Tanner Johnson has taken some time to share some recipes and suggestions about your Thanksgiving dinner! Tanner is not new to LA-Story.com. He’s shared some ideas, recipes and cooking guidance for other holiday meals. He has provided us some photos that he has shot of various dishes.
Cooking Thanksgiving dinner is a bit of a chore. It will be smoother and go faster if you have help in the kitchen. You could round up a couple of guests to help you in the kitchen. (Don’t forget to open a bottle of wine or share a canned cocktail so that “kitchen duty” will pass quicker.) While the turkey is cooking, you might want to share a charcuterie board that could be purchased at your favorite market or you can create your own as Chef Tanner Johnson has done in the photo below:
This charcuterie board is really appetizing with lots of different meats and cheeses as well as some additional items like dried fruit and nuts. If you do a charcuterie board, you should have a couple of bottles of wine (both red wine and white wine) to partner with this array of food!
Also if you want to mix in some veggies, here’s another way to feature meat, cheese, and veggies:
This food display includes 3 different dips, lots of fresh veggies as well as the charcuterie elements of cheese, meats and crackers
Making Dinner!
“Roasted Brussels Sprouts with Bacon and Balsamic Glaze.”
Ingredients:
Brussels Sprouts,
Bacon,
Balsamic Vinegar
Agave syrup
Method:
I reduce 3 cups of your favorite balsamic vinegar in a saucepan and add two tablespoons of agave cooked in low heat until it has a syrup-like texture.I cut Brussel sprouts in half and roast at 425 with olive oil, a pinch of salt, garlic powder, and pepper.I slice 2 cups of bacon and render the fat out. Once the bacon is cooked, I set it aside on a paper towel.One everything is done, I put the Brussel Sprouts, Bacon, and balsamic glaze in a mixing bowl and mix all together and it’s completed!
“Mac and Cheese”
Ingredients:
Cheese: white cheddar, Gruyère, and smoked Gouda
Heavy Cream (not whipped)
Pasta- any shape is ok, but don’t use spaghetti-type pasta.
Method:
I first create a roux (French for sauce), then I grate cheese so that I had 2 cups of grated white cheddar, Gruyère, and smoked Gouda. Then I take heavy whipping cream and add it while I am whisking it into a sauce. I add a little more as I go along.
You can use any pasta. Boil the pasta till it’s al dente cooked (maybe a little longer if you want); then strain and add to a glass baking dish.
I pour the sauce over the pasta. Then add parmesan on top of the pasta (that is already mixed with the sauce), broil in the oven until it is golden brown.
The macaroni and cheese will smell really good!
Turkey:
Ingredients:
The turkey of your choice
unsalted butter,
fresh rosemary,
oregano,
thyme,
garlic paste,
onion powder,
a whole fresh lemon.
When it comes to prepping the turkey, I unpackage the turkey and rinse it off — inside and outside- and remove giblets.
I create an Herb Butter which includes unsalted butter, fresh rosemary, oregano, thyme, garlic paste, onion powder and a little lemon.
I lather the turkey in the Herb Butter (make sure you have patted the turkey dry),
Cover the turkey with tin foil.
Each turkey requires a different cooking temperature and time because of the size.
Once you determine the temperature, then put the foil-covered turkey in the oven.
OPTIONAL: Cornish Game Hens
Photo shows Cornish Game Hens, Macaroni & Cheese, a biscuit, and a side dish.
I also love doing Cornish Game Hens.
Each person gets a little Hen and it’s quite fabulous because you get each a little of each (drumstick, breast, and dark meat).
Make sure you follow the same directions of prepping the game hens if you choose to not have turkey.
Drippings:
I use the drippings to create the gravy. I add the drippings to a saucepan with a tiny bit of unsalted butter and whisk flour into the saucepan slowly until the texture is creamy but lumpy. Make sure to slowly add flour. ”
Don’t forget about decorating your dining table and other areas of your home!
Here’s a daytime table setting that works if you plan for an early Thanksgiving dinner!
If you are dining later in the day or early evening, adding a few things like candles or LED lights/candles would be a great way to illuminate the table!
Bio of Chef Tanner Johnson, Founder/CEO/Chef of “Eats by Tanner”.
Being raised in rural Washington State, like most, I went to school, tried to get good grades, joined sports, extracurricular activities, and did my absolute best to be authentic in a small town. Growing up, I found my retreat to be in the kitchen. I experimented with a variety of dishes, testing those by cooking for family and friends. At a young age, I realized food could be the way to make a ripple into the world.
From Seattle, New Orleans, New York, and Los Angeles, I fell in love with the hospitality industry and began working in restaurants which elevated my cooking skills as a home chef. Cooking has been a passion that has stuck with me no matter where I was.
Now, I have developed a reputation as a versatile celebrity home chef with a diverse group of “who’s who” clients from all over that seek me out for customized gourmet meal prep; traveling personal and private chef services; pre-packaged juices; and small dinner parties.
“Memorable food and great company has always been a major role in my life and I can’t wait to share them with you.”
You can learn more about Chef Tanner Johnson on his website: http://eatsbytanner.com/
Follow Chef Tanner Johnson on this social media channel:
Instagram: https://www.instagram.com/Eatsbytanner/
LA-Story.com thanks Chef Tanner Johnson who provided all of the photos, and food recipes for you to try at home.
Tanner’s got a great talent for creating great meals that have a unique flavor profile He’s popular with celebrities and business notables because he creates healthy food that tastes fabulous!!
Stevie Wilson
Want to leave a comment or ask a question? Please send an email to stevie.wilson@LA-Story.com
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