Thanksgiving at Sea – “I Wanna Thank You” Meal
Brown Sugar Whiskey Peach Cobbler – Chef Jernard Wells
2 cup Granulated sugar
2 cup All Purpose flour
2 teaspoons baking powder
2 tablespoons salt
1 cup milk
½ cup melted butter
5 cups of diced peaches
1/2 cup Whiskey (Peach flavored whiskey recommended if available)
1/4 of Peach extract
1 cup of brown sugar
1/4 cup of cinnamon
Preheat oven to 375°F.
Combine sugar, flour, baking powder, salt, and milk blend to make dough. In saucepan melt butter, add Brown sugar & cinnamon blend, Whiskey, Peach extract and diced peaches bring to a simmer for about 10 minutes place diced peach mixture in hotel pan and place 8-10 round dough balls about 3 inches in size round throughout pan Sprinkle with extra brown sugar and cinnamon. Bake for 25-30 minutes though will start to rise and spread through pan forming a crust. Allow peach cobbler to cool almost completely before removing from the pan. Once cool use remaining Whiskey Peach blend to pour over cobbler as desired and serve.
Cajun Fried Turkey Breast – Chef Jernard Wells
(10-pound) Turkey breast
1/2 cup Cajun turkey injection see description below.
1 cup melted butter
¼ cup Cajun turkey seasoning
Oil for frying
½ cup smoked paprika
¼ cup kosher salt
½ Cup granulated garlic
¼ Cup ground black pepper
¼ Cup ground white pepper
½ Cup granulated onion dry
½ Cup dried oregano
¼ cup cayenne
¼ cup thyme
½ cup brown sugar
(Mix all spices together to make seasoning)
To Make Cajun Injection blend ¼ cup of seasoning in a bowl with 1 cup of melted butter.
Gather the ingredients.
Pat dry the turkey breast with paper towels. Inject Cajun seasoning into several places, and then coat the breast all over with the Cajun seasoning. Cover with plastic wrap and set aside for 15 to 20 minutes.
Meanwhile, heat Oil it to 350 F. The temperature is important, so use a thermometer
to test. Place the turkey breast on the rack, attach the hook, and very slowly lower the seasoned breast into the hot oil. Or use frying basket. Alternatively, you can use heat-resistant gloves to carefully place the turkey in the oil; make sure to protect yourself from splashing.
Fry the breast, calculating 3 minutes per pound plus 5 extra minutes. (A 3-pound breast will take 14 minutes.) The internal temperature of the thickest part of the turkey breast should be at least 170 to 175 F. Check the oil temperature to maintain 350 F.
Carefully remove the turkey from the oil and place it onto a paper towel-lined cutting board. Allow the breast to drain for 5 to 7 minutes. Carve into 1/2-inch slices and serve with your favorite sides.
Smoked Gouda Mac & Cheese – Chef Jernard Wells
|12 quarts chicken stock
4 quarts of water
¼ cup salt
1/2 cup vegetable oil
20-pounds small elbow macaroni
1 cup butter
2 cups all-purpose flour
1 gallon heavy cream
2 gallons milk
1/2 cup ground white pepper
¼ cup smoked Paprika
¼ cup of nutmeg
4 cups of Italian breadcrumbs f Smoked Paprika
4-pounds smoked Gouda cheese, grated
4 pounds of Mozzarella cheese grated
4 pounds of Sharp Cheddar Cheese grated
Preheat the oven to 375 degrees F. Put the chicken stock, salt, and the oil in a large, heavy saucepan over
high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 12 minutes.
In a separate medium size, saucepan, melt the butter over medium heat. Add the flour and cook, stirring
constantly, for 3-4 minutes. Slowly add the heavy cream, whisking constantly and milk. Add nutmeg, smoked
paprika and the white pepper continue whisking until the sauce is smooth and thick enough to coat the back
of a wooden spoon, about 8-10 minutes. Remove the white sauce from the heat and stir in the cheese.
Continue stirring until the cheese melts. Lightly grease casserole dish full size hotel pans with butter.
Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared hotel pan
top with Italian breadcrumbs and bake until lightly golden on top, about 20 minutes. Remove from the oven
Southern Cornbread Dressing – Chef Jernard Wells
- 3 cup self-rising cornmeal
- 1-1/2 cup self-rising flour
- 2-1/2 cup buttermilk
- 6 eggs
- ¼ cup vegetable oil
- ½ cup honey
- 1 cup butter
- 10 medium onions, chopped
- 5 Green bell peppers diced
- 13 stalks celery, chopped
- ¼ cup dried sage
- ¼ cup of rosemary
- 2 cup poultry seasoning
- 3 tablespoons salt
- ¼ cup pepper
- 4 cups of bread crumbs
- 6 cups Cream of Chicken
- 3 eggs, lightly beaten
- 6 cups chicken stock or broth
- ¼ cup butter
- #10 can cranberry Sauce
- Preheat oven to 400 degrees.
- In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased sheet pan.
- Bake for 20 to 25 minutes until golden brown.
- Once Cornbread cools Before using, crumble into small pieces.
- Heat butter over medium heat in a large pan. Add celery, bell peppers and onion and Saute until soft.
- Add sage, Rosemary, Poultry seasoning, salt, and pepper to mixture.
- In a large bowl combine crumbled cornbread and bread crumb.
- Whisk together Cream of Chicken and eggs and add to bowl. Stir in 2 cups of chicken broth or stock.
- Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
- Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
- Bake at 350 degrees for 45 minutes, or until it turns light brown on top.
Serve with Cranberry Sauce.
Collard Greens with Smoked Turkey – Chef Rome
- Gallon of chicken or vegetable broth
- Cup of liquid smoke
- 2 Smoked turkey legs or wings
- 1 Teaspoon of crushed red pepper flakes
- 1 Large onion (chopped)
- 2 Pounds of fresh chopped collard greens (not frozen)
- 1 Tablespoon of garlic powder
- 2 Teaspoons of black pepper
- 2 Tablespoons of seasoned salt
- 2 Teaspoons of sugar
Place a 10-quart stockpot onto the stove on high. Add the broth, liquid smoke, smoked turkey, and the red pepper flakes. Bring to a boil. Cover with a lid and cook until the smoked turkey is fork tender. Add the remaining ingredients and cook until the greens are tender but not mushy or overcooked for about one hour. Adjust the flavors and enjoy.
Bourbon Mashed Sweet Potatoes – Chef Rome
- 10 Pounds of sweet potatoes (1/2 inch sliced or large diced)
- Pound of brown sugar
- Pound of white sugar
- 1 Stick of butter (salted)
- 2 Cup of orange juice
- Zest of one orange
- Cup of bourbon
- 1 Tablespoon of nutmeg
- 2 Tablespoons of vanilla
- Pinch of salt
Place a large pot onto the stove one medium high. Place all the ingredients into the pot. Cover and cook for about 40 minutes. Stir occasionally to prevent sticking. Cook until the potatoes are fork tender. Adjust the seasoning if necessary. Remove the potatoes from the heat. Use a masher to mash the sweet potatoes until smooth.
BBQ Beef Smoked Brisket – Chef Rome
- Cup of smoked paprika
- Cup of chili powder
- 1 Tablespoon of garlic powder
- 1 Tablespoon of onion powder
- 1 Tablespoon of dry mustard
- 2 Tablespoons of Kosher salt
- 2 Tablespoons of dry thyme
- 1 Trimmed brisket (Do not remove all the fat)
Pre-heat the smoker to 225. Combine all the ingredients and mix well. After the brisket is trimmed, rub the brisket generously all over. Cook for about 5 – 6 hours.
BBQ Sauce Ingredients
- 1 Cup of apple cider vinegar
- 1 Cup of white distilled vinegar
- 1 Cup of tomato sauce
- 1 Cup of tomato puree
- Cup of liquid smoke
- Cup of yellow mustard
- Cup of brown sugar
- Cup of hot sauce
- 1 Cup of bourbon
Place all the ingredients into a pot. Allow to warm slowly. Stir every few minutes to prevent sticking.
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