What's Cookin' Wednesday: Countdown to Thanksgiving
HearSay's resident foodie, Patrick Evans-Hylton joins guest host Barbara Hamm Lee in studio today to take your last minute Thanksgiving meal prep questions. If you need some advice on trussing the turkey or a suggestion for some last minute sides you'll want to tune in. Barbara and Patrick will also be joined by Diane Morgan, author of The New Thanksgiving Table, a new cookbook that includes tasty Turkey Day recipes with regional roots. Kathleen Wall, Plimoth Plantation’s Colonial Culinary Historian, also joins us to provide insights on the foods served at the first Thanksgiving. Join us!
PATRICK EVANS-HYLTON'S FIRE & NICE SWEET POTATO CHIPS
Peanut oil or vegetable oil
1 tablespoon coarse salt
1 tablespoon light brown sugar
1/8 teaspoon cayenne pepper
3 -4 large sweet potatoes, washed (and optionally, peeled)
In a large, heavy saucepan heat two inches of oil to 325F. Combine salt, sugar and pepper. Using a mandoline, food processor or by hand, thinly slice potatoes - no thicker than 1/8-inches thick. Fry chips in small patches, careful not to overcrowd the saucepan, and turning chips once; total time for each batch is approximately three minutes. Chips should be golden. Allow oil to come back to 325F temperature between batches. Transfer cooked patches on a paper or dish towel-lined baking sheet and, while still warm, place in a bowl, coat with a sprinkling spices and toss to cover.
Repeat until potatoes and spices are used.