HOW TO FRY A TURKEY
In Charleston, fried turkey is a ubiquitous holiday offering. If you've never eaten a fried turkey, this year is the time to rectify the situation. Sons revel at the idea of taking charge, playing with fire, and providing food for their family. For those with no backyard or patio, don't be afraid to appropriate street corners. Hunting for the perfect frying spot can be half the fun.
SHRIMP & GRITS
A Southern staple for any day or night. Best when using the freshest local ingredients.
ROAST PORK IN A SKILLET
Americans love a one-pot meal -- one pot, one mess. Here's our favorite pork-and-greens version. You can take it one step further and top with cooked root vegetables, such as beets, or roasted apples.
The main reason Dean Pollak loves gumbo so much is that it allows her to use the large silver spoons her good friend Father Ralston gave her and to remember him. She serves the delicious dish at Thanksgiving, which is Dean Pollak's favorite holiday (she didn't celebrate it growing up in Africa).
PENNE ALLA VODKA
Pasta is such an easy fix for those nights when you have very little time to prepare and hungry mouths to feed.
A staple for any time of the day. And the perfect meal for those cold winter nights.
HAM & PIMENTO DEVILED EGGS
If you enter the Academy kitchen and see the pilot light off, and the Deans nowhere to be found, there is a good chance they have opted for lunch at the Butcher and Bee. Everything served at this establishment is worth trying. We tapped Butcher and Bee for their deviled egg recipe because these eggs are so good.
BRAISED LAMB MEATBALLS
Who among us doesn't love a meatball? The Deans' go-to meatballs are oven-baked in tomato sauce instead of fried, so our stovetops remain clean and our stomachs remain flat.
These take two seconds to make, less if you have your middle-schooler do them. Be sure to use Scottish or Atlantic smoked salmon and pile it generously on each sandwich. If you serve only this hors d'oeuvre, guests will feel they have been showered with love.
Perfect for your Holiday meal as a side dish, or paired with a salad as a light lunch for when people drop by.
REFRIGERATOR WATERMELON RIND PICKLES
The shiny green orb with its hot pink center beckons you from the produce department. Once all the flesh has been devoured, we throw away the rind. Or, do we? The Deans don't. We pickle the rind into strips of unsurpassed succulence. Lines form outside the Academy when people realize it's watermelon rind pickling day.
VIEW THE RECIPE
This cheese puff recipe circumnavigates the globe ten times a year. Every well-heeled host knows about them, and every hungry party guest longs for them. The French name and the directions sound daunting, but nothing could be further from the truth. These feathery puffs are so delicate, yet they can anchor any festivity.
A homemade pie says "I love you" and we can never say that often enough to our family and friends. We want everyone to stop thinking they have to purchase pie dough. We want you to try making pastry at least four times before you throw in the towel. Flour and butter only cost a few cents to experiment with while you are learning. After a few attempts you will wonder why you held out so long. And if you are not happy, roll and cut your first tries into crackers or cookies and sprinkle cheese or sugar, depending on what you feel like eating.
This cheesecake recipe is adapted from Marian Beck's cookbook, Salmon Patties and Rosehip Pie. Located on Halibut Cove, Alaska Beck has established the extraordinary restaurant, Saltry where she has a hand in any and every detail from greeting the customer to creating this amazing chocolate cheesecake.
At Christmas time, the Deans receive a cruel lashing from friends if they attend any event without bearing canvas bags overflowing with cheese coins. They are the Academy's signature treats and Dean Manigault's muscled right arm is a testament that the cheddar is lovingly grated by hand.
PINA COLADA DEANS' STYLE
Since we are packing to go on our Alaskan holiday, and bundling our sweaters, long pants and hiking boots in suitcases, we Deans can't but notice our thoughts are drifting to the Caribbean. Who did we think we were when we planned this vacation? We are warm weather mermaids, not snow bunnies. Oh, what to do?
While procuring a bottle of bourbon for a dinner gift, the omniscient sales clerk decreed that rye is the new liquor of choice for an Old Fashioned. Rye has spice top notes, whereas bourbon's are sweet, so rye actually contrasts with the sugar and the orange bitters better.