Chef Richard Ingraham came up cooking in fancy restaurants, but has allowed his career to lead him into the lucrative realm of celebrity chef-dom. As the personal chef for Dwayne Wade and Gabrielle Union, Chef Richard does more than whip up mouth-watering treats for his celebrity clients. He’s a loving husband and father with a culinary gift that keeps on giving. He’s teamed up with WalMart to stop the world from having disasters like undercooked or burnt turkeys!
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Chef Richard is passionate about the time he spends in the kitchen and he believes in creating simple, delicious and affordable meals for family and friends. Chef Richard is so open to share his love of food with the world, he gives us recipes to impress our family members with this holiday season.
Shake things up and feature a different entrée instead of turkey this year with Chef Richard’s Roasted Rib Eye with Mustard Gravy. Make a traditional side a little bit more classy with his Candied Yams and conclude dinner with a sweet finish and modern take on a classic dessert favorite–Red Velvet Whoopie Pies.
Check out a few of our fave dishes to breathe new life into your Thanksgiving meal!
6-pound rib eye roast
Salt and cracked black pepper
2 cups vegetable oil
¼ cup yellow onions
¼ cup chopped garlic
½ cup finely chopped fresh rosemary
2 tablespoons butter
½ onion, minced
2 garlic cloves minced
1 tablespoon all-purpose flour
1 cup beef broth
3 tablespoons sour cream
1 tablespoon Dijon mustard
1. Start by seasoning the roast with salt and pepper.
2. To create the marinade, whisk the olive oil, onions, garlic and rosemary in a large mixing bowl until coated and combined. Season to taste with salt and pepper.
3. Place the roast fat-side up in a large roasting pan; pour the marinade over the roast, coating the entire roast completely. Refrigerate the roast overnight.
4. Preheat the oven to 400°F. Remove the roast from the refrigerator and drain the marinade. Place the pan in the oven and roast for 30 minutes.
5. Next, turn the oven temperature down to 325°F. Roast for about 2 hours for medium-rare.
4 pounds sweet potatoes, peeled and sliced into 1/2 inch pieces
1 ½ sticks unsalted butter, melted
1 cup brown sugar, packed
½ cup granulated sugar
4 tablespoons ground cinnamon
3 tablespoons ground nutmeg
2 tablespoons ground ginger
2 tablespoons cornstarch
2 tablespoons lemon zest
½ teaspoon salt
1. Preheat oven to 375°F.
2. Combine sugars, cinnamon, nutmeg, ginger, flour, zest and salt in a medium bowl. Place a layer of potatoes in 13x9x2” glass baking dish. Generously sprinkle sugar mixture over sweet potatoes and pour 2 tablespoons butter over sugar mixture.
3. Continue the process until there are about 4-5 layers.
4. Completely cover dish with foil.
5. Bake for 50 minutes. Uncover and continue to bake until potatoes are tender and syrup thickens (basting occasionally), about 20 minutes.
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3 cups all-purpose flour
1 teaspoon baking soda
4 teaspoons unsweetened cocoa powder
1 ½ cups vegetable oil
1 teaspoon white vinegar
2, 1-ounce bottles red food coloring
½ teaspoon vanilla extract
1 ½ cups sugar
1 cup buttermilk
8-ounce package cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
2 ½ cups confectioners’ sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped
1. Preheat the oven to 350°F. Lightly grease two cookie sheets.
2. In a medium bowl, sift the flour, baking soda, and cocoa. In a separate bowl, combine the oil, vinegar, food coloring and vanilla.
3. Using an electric mixer in a large bowl, beat the sugar and eggs together until they turn pale and double in volume. Add the oil mixture and beat to combine.
4. Add the flour mixture and buttermilk alternately in five small additions, starting and ending with the flour.
5. Drop the batter by teaspoons onto the baking sheets, allowing 1 inch between drops, as the cookies will spread. There should be a total of 48 cookies.
6. Bake until the cookies are firm but not crisp, about 12 minutes. Transfer immediately to racks to cool.
7. As the cookies bake, beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds until combined.
8. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.
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