A Thanksgiving Recipe from Celebrity Chef Ingrid Hoffman

Thanksgiving is one of my favorite holidays because it’s all about family, friends, food, and fun. As much of a fan I am of traditions, I wondered how I could spice up dinner this year. I spoke to celebrity chef Ingrid Hoffmann to get her tips on how to freshen up the recipes my family and friends love so much by adding new ingredients.

Ingrid, who recently prepared a delicious meal for the only Hispanic racecar driver Aric Almirola and racecar legend Richard Petty during the NASCAR Sprint Cup series in Miami, says, “Yes, it’s definitely worth mixing things up a little bit. I love to modernize my holiday menu and making it a bit healthier. I would recommend avoiding using cream and sugar and replacing them with stevia to sweeten the cranberries. It works beautifully! I also like roasting unexpected vegetables.”

She added, “Adding fresh spices, chiles, herbs, citrus zest and vinegars help add flavor to marinades and sauces for Thanksgiving.”

Every year many people are tempted to grab a few cans of cranberry sauce because it’s faster than making them fresh. Are there any shortcuts you can share? “Yes, I recommend using fresh or frozen cranberries and adding tamarind or passion fruit juice for a fun twist.”

Many people enjoy having both turkey and ham for their Thanksgiving dinner. Should readers consider adding it to their menu if they don’t serve it already?

“It’s always fun to mix things up a little bit for Thanksgiving – or any holiday celebration – and the best way to do this is by playing around with the dishes you serve that day. I like serving Smithfield Spiral Sliced Ham on my Thanksgiving table because it’s not only delicious and makes a beautiful centerpiece dish, but it’s also very easy and convenient to prepare.

You just pop the ham in the oven at 275 degrees for about 15 minutes per pound, then evenly brush on the glaze and you’re done. Plus, if I have leftovers, I use it to prepare delicious dishes like my Crunchy Ham Tacos with Guava Chutney (recipe below), which add an unexpected twist to one of my favorite recipes.”

As traditional as the designated cooks like to be during the holidays, it is important to spend quality time with your loved ones. Chef Hoffmann suggests preparing some of your food early so you can entertain those that mean the most to you.

“Make ahead meals and just heat up day off so you can enjoy your Thanksgiving parties!”

RECIPE:

Crunchy Ham Taco with Guava Chutney, Pickled Onions and Queso Fresco

Created by chef Ingrid Hoffmann (Makes 6 servings)

Ingredients:

Pickled Onions (makes 2 ½ cups)

1 ½ cup red onion, thinly sliced

½ cup cilantro leaves

¼ cup white vinegar

¼ cup water

1/8 teaspoon salt

1/8 teaspoon pepper

 

Spicy Guava Chutney (makes 3 ½ cups)

1/2 cup white vinegar
1/2 cup golden raisins

1 red onion, chopped

1/3 cup yellow bell pepper, chopped

1 jalapeño pepper, seeded, ribbed and finely chopped

2-inch piece gingerroot, peeled and finely chopped

1 garlic clove, minced

1 teaspoon ground allspice

1 green apple, peeled, halved, cored, and cubed

1 (14oz) can guava shells in syrup, drained and chopped

 

Taco

12 yellow corn tortillas

4 cups Smithfield Spiral Hickory Smoked Ham, sliced in strips, divided
non-stick cooking spray (or 1/3 cup olive oil)
1 ½ cups queso fresco, crumbled

 

Preparation: 

Pickled onions

1. In a medium bowl, mix all ingredients. Refrigerate for an hour before serving.

Chutney

1. In a medium saucepan over medium-high heat, add vinegar and stir in raisins, onion, peppers, ginger, garlic and allspice. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer until the onions and peppers are tender; approximately 8 to 10 minutes.
2. Add guava shells and apple and continue to simmer, stirring occasionally, until fruit begins to break down and mixture thickens to a jam consistency; about 25 minutes. Remove from heat and set aside to cool. Refrigerate any leftover chutney in a tight sealed container for up to 1 week.
3.  Preheat oven to 375° F.
4. Working in two batches.  Wrap 2 tortillas in a damp paper towel.  Microwave on high for 30 seconds to steam.
5. Carefully spray each tortilla with non-stick cooking spray on each side.   If using olive oil, lightly coat each tortilla side using a pastry brush.
6. Drape tortillas over two bars of oven’s cooking rack and bake for 8-10 minutes until crisp and golden.  Repeat with second batch of tortillas.
7. To Serve:  Heat a large sauté pan over medium heat.  Lightly pan fry ham strips for 2 minutes, stirring frequently to cook evenly.  Fill each crunchy taco shell with 1/3 cup ham strips, 2-3 tablespoons chutney and 2-3 tablespoons onions.  Sprinkle with 2 tablespoons queso fresco and enjoy.