Happy Chefsgiving: Richard Chamberlain

by Steven Doyle

Thanksgiving is upon us once again and all the gobblers are running for cover. To get you in the mood for a little fun and relaxation we asked some chefs around Dallas a few questions so we get our dinner cooked just right. We will run their answers both today and tomorrow, so check back often to see how your favorite chef weighs in on the holiday.

Chef-owner Richard Chamberlain of both Chamberlain’s Steak and Chop House and Chamberlain’s Fish Market weighed in on our holiday survey. Chamberlain is an avid hunter and fisherman, so you can bet there will be a large bounty set at his family table.  

Do you have any tips for making a great bird?

Brine the turkey in apple juice, salt and pickling spice for 24 hours. Slow roast at 200 degrees until internal temperature is 155. Brush with olive oil for a nice shine.

What was your favorite Thanksgiving dish as a child?

My mom’s Pecan Pie, she used extra-large pecans that we shucked ourselves.

Do you use fresh cranberries or from the can?

Growing up, we always had canned cranberries and I loved it. Now I mix equal parts fresh blanched cranberries with some canned cranberries and add fresh lemon.

We burned the bird, what is Plan B?

Call Luby’s… just kidding. Run up and buy some fresh turkey breast, toss in olive oil and rosemary and cook till just done. Chop up the overcooked turkey and make turkey pot pie, my wife makes the best.

What is an easy pot luck dish to take to a party?

The Chamberlain Family Holiday Truffle Cheese Fondue
 
½ cup cream
½ cup half and half
1 shallot (chopped)
1 teaspoon fresh thyme (chopped fine)
½ clove garlic (smashed)
½ cup emmanthaler cheese
¼ cup goats cheese
1 tbl. Blue cheese
1 teaspoon truffle oil
Sea salt
Fresh ground pepper

In a heavy sauce pan combine cream, half and half, thyme, shallot and garlic. Bring to simmer over medium heat. (Do not boil). Allow to simmer 10 minutes. Grate cheese and add to cream. Allow to come to 170 degrees stirring constantly. Place in blender on low speed and add truffle oil. Season with salt and pepper to taste.

To heat, microwave on low, stirring every 30 seconds or so until hot. Use crusty bread or crackers for dipping. Enjoy!

 

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Filed under chefs, Steven Doyle, Thanksgiving

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