Charlie-Andrews
In this YouTube video, Charlie shows viewers how to prepare for Thanksgiving using step-by-step instructions to make pies, cakes, stuffing, meat stocks, and various dishes such as dirty rice, mac and cheese, and sweet potato pie squares. He emphasizes the importance of preparing early and demonstrates how to properly season dishes to taste, including his beef, dirty rice, and stuffing. Charlie also shows viewers how to make meat and seafood stock, simmers cream for mac and cheese, and cools his potato salad. He provides numerous tips and tricks for cooking and encourages viewers to use their judgment skills when cooking.
In this section of the video, Charlie shares his Thanksgiving 2020 preparation and shows the step-by-step process of making a pie crust. He starts by mixing flour, sugar, and salt in a bowl and adding shortening and unsalted butter to the mixture. Charlie then adds flavored water to the dough and blends it until it becomes a soft dough. He then rolls out the dough on a floured surface and places it on a pie pan. Charlie makes two pie crusts and crimps them before putting them in the oven. Charlie also mentions that he is going to make a sweet potato and pecan pie.
In this section of the video, Charlie demonstrates how to prepare pie crust by cutting the dough into a square, rolling it onto the rolling pin, adding flour, and unrolling it into a baking pan. He also stresses the importance of preparing early and freezing anything that can be prepared in advance such as pie crust or pie shells. Charlie also shows how he prepares his sweet potatoes by boiling them, peeling them, and making sweet potato pie batter and baking the pie. He also starts to make cornbread by mixing his dry ingredients and wet ingredients together and adding bacon, baking soda, and salt.
In this section, Charlie explains that sugar plays an essential role in giving the cornbread a fluffy texture as it helps with rising. He clarifies that adding sugar does not make it sweet; it just helps the cornbread come out perfectly. Charlie then moves on to chop all of his seasonings, including onion, celery, green and red bell peppers, garlic, and parsley, to ensure that everything is ready to go. Finally, he cuts chicken quarters into pieces and seasons them along with turkey wings with a blend of Tony's seasoning, Chef Paul's watcha, and magic.
In this section of the video, Charlie shows how to make chicken and turkey stock for use in his Thanksgiving recipes. He starts by frying chicken and turkey pieces before adding them to his stock pot with a few cups of water, seasoning, chopped onions, garlic, celery, bell pepper, green onion, fresh parsley, and some leftover beans. Charlie simmers the mixture for about eight hours and then lets it cool before removing the meat from the bone. He uses the resulting stock to flavor his stuffing and other dishes. Charlie also prepares gizzards by removing the yellowish-greenish skin and adding some seasoning and bay leaves before placing them in his slow cooker for eight hours. Finally, he finishes making his pie crust and places them in the freezer until he is ready to add the filling.
In this section of the video, Charlie is preparing for Thanksgiving by making chicken stock from gizzards and sorting through the turkey wings and chicken to remove bones. He also peels four pounds of shrimp for seafood stuffing and updates viewers on the progress of his Thanksgiving preparations. Charlie spends the day making cakes and assembling ingredients for dishes like dirty rice and bell peppers, with the goal of finishing everything before Thanksgiving. He emphasizes the importance of preparation and shows viewers how to make a key lime pound cake using a Hamilton Beach stand mixer.
In this section, Charlie continues his Thanksgiving preparations by baking pound cakes and sweet potato pies. He puts the key lime pound cake in the oven and starts on his lemon pound cake, alternating the ingredients three times before adding it to the Nordic Ware bundt pan and putting it in the oven. Charlie emphasizes the importance of washing dishes as you go to make cleaning easier later on. He also prepares his sweet potato pie by adding pie filling and aluminum foil to protect the crust from over-browning. Finally, Charlie adds evaporated milk, vanilla, cinnamon, nutmeg, and all-spice to the sweet potato and pecan pie batter before putting them in the oven.
In this section, Charlie prepares multiple pies including pecan and sweet potato pie squares. He pours the prepared pecan pie batter into the frozen pie shells and lets the pecans rise to the top before spreading it around with his spatula. For the sweet potato pie squares, he adds his prepared sweet potato pie batter into a baking pan containing frozen fry crust at the bottom and spreads it around before baking it. He also prepares shrimp stock by simmering the ingredients for an hour before straining it to make homemade shrimp stock. Finally, he peels potatoes and sweet potatoes for his potato salad and candied yams, respectively, and soaks them in a vinegar and water solution before breaking up his cornbread.
In this section, Charlie shows how he prepares his garlic-stuffed roast for Thanksgiving dinner. He seasons it with salt and magic seasoning before searing it in a pan until it becomes golden brown. Next, he places it in a crockpot with beef stock, onions, celery, garlic, thyme, and bay leaves, leaving it to slow cook for 8-10 hours or overnight. Charlie then shows all the food he has prepared so far, including bell peppers for stuffed bell peppers, diced ham, chicken gizzards, cooked turkey and chicken, shrimp, cornbread crumbs, and rice. He also shares homemade shrimp and chicken-turkey stock, as well as chicken-turkey fat for dirty rice.
In this section, Charlie shows us all of the dishes he has prepared for Thanksgiving, including his chopped potatoes, shrimp fried rice, dirty rice, and macaroni and cheese. He also shows us his key lime pound cake, lemon pound cake, pecan pie, and sweet potato pies. The only thing Charlie forgot was the bread for the seafood dressing, but he has already done all the preparation, so he doesn't have much to worry about. He ends the section by cooking the roast and making breadcrumbs for his seafood dressing.
In this section, Charlie gives us a glimpse of his Thanksgiving preparations. He is working on his ground beef and dirty rice and also has some green peas and chicken livers cooked. Charlie also fries Italian sausage for his cornbread dressing and purees meat to mix with his pan juices. He then sautes onion, celery, green onion, bell pepper, and garlic for his stuffed bell peppers. Lastly, he simmers cream for his macaroni and cheese and has his potatoes and eggs ready for the potato salad. Charlie is using all four burners on his stove, but he is determined to get everything done for Thanksgiving.
In this section, Charlie is preparing his ground beef with various seasonings, including Tony Chachere's Creole seasoning, Chef Paul Prudhomme's Seafood Magic, black pepper, onion powder, garlic powder, and thyme. He mentions that he does not use specific measurements and encourages the need to always season to taste. Charlie moves on to check on his potato salad, mac and cheese, and dirty rice, adding ham seasoning and liver and gizzard mixture to the rice. He also emphasizes the importance of using judgment skills and having multiple forks and spoons when cooking.
In this section, Charlie adds some green bell pepper to the stuffing mix as he feels that it is missing something. He then moves on to cool down the potato salad before starting with the dirty rice. Charlie scrapes the browning at the bottom of the pot and adds in seasoning such as pepper, Chef Paul for Domes magic, onion powder, garlic powder, and thyme. He then proceeds to add shrimp, followed by crab meat and homemade shrimp stock. To finish the dish, Charlie adds breadcrumbs to the mixture. The rice mixture is then moved into a separate bowl.
In this section, Charlie prepares his dirty rice, adding onions, chopped liver, garlic, and some chicken stock. He then places the mixture in an aluminum pan before moving on to prepare his beef roast, which he separates with a fat separator and uses to make a rub. After boiling his bell peppers, he begins on his mac and cheese, adding sharp cheddar and Parmesan cheese to the mix before baking it in the oven. Finally, he prepares his potato salad by mashing egg yolks, adding mayonnaise, creole mustard, Tony's, onion powder, and garlic powder before assembling everything together.
In this section of the video, Charlie is seen preparing various Thanksgiving dishes. He starts by making a potato salad and adds some seasoning to it. He then moves on to making a roast and uses the liquid from it to make gravy. He covers the roast and allows it to simmer until the gravy is done. Finally, he starts making seafood cornbread dressing and sautés some onion, pepper, and garlic in butter before adding some crab meat to it. He then lets it cook down before adding it to the dish.
In this section, Charlie prepares the seasoning for his stuffing. He adds salt, Tony Chachere's seasoning, Chef Paul Prudhomme's Seafood Magic, onion powder, garlic powder, sage, and parsley. He stirs in corn and chicken stock, and determines if he needs to add shrimp stock. Charlie greases his pan with butter and grinds up bread in a food processor to make it smaller. He adds seafood dressing with bread instead of cornbread, green onions, celery, sour, bell pepper, and garlic before sauteing it down with seasoning. Finally, he adds parsley to the mixture and lets it cook.
In this section, Charlie is preparing stuffed bell peppers for Thanksgiving. He adds cayenne pepper and black pepper to the mixture before adding breadcrumbs. Charlie then uses shrimp stock to enhance the flavor. He stuffs each bell pepper half with a mixture of ground beef, shrimp, ham, and crab meat dressing before sprinkling salted butter and breadcrumbs on top. Charlie then bakes the stuffed bell peppers and macaroni and cheese for about 45 minutes. Lastly, he starts on his cornbread dressing by sautéing garlic, onion, celery, green and red bell pepper in a pot.
In this section, Charlie is preparing two dressings for Thanksgiving dinner. The first dressing includes sausage, ham seasoning, and a mixture of turkey and chicken. Charlie adds various seasonings such as salt, parsley, thyme, and sage and gives it a quick stir. For the second dressing, Charlie adds similar seasonings such as onion powder, garlic powder, and ground thyme along with chicken and turkey broth to the cornbread mixture. He mentions that one of his wooden spoons broke while stirring the big pot.
In this section, Charlie prepares his seafood cornbread dressing and cranberry dressing for Thanksgiving. He adds a concentrated chicken stock to the seafood cornbread dressing and sprinkles breadcrumbs on top before baking it in an aluminum pan. For the cranberry dressing, he butters the pan and sprinkles breadcrumbs on top as well before baking. Charlie then moves on to preparing his shrimp fried rice by sautéing sesame seed oil, garlic and shrimp in a saucepan. He removes the shrimp and adds eggs, salt and brown ginger to the same pan. He then mixes the eggs with the rice and adds the shrimp back in before serving.
In this section, Charlie prepares three dishes for Thanksgiving: shrimp fried rice, sweet potatoes, and turkey. For the shrimp fried rice, Charlie cooks rice and adds soy sauce and sesame seed oil. For the sweet potatoes, he combines sugar, brown sugar, honey, butter, vanilla extract, cinnamon, nutmeg, allspice, and salt, and simmers the mixture with sweet potatoes. For the turkey, he injects butter with creole mustard, crab boil, onion powder, garlic powder, and thyme. He also seasons the turkey with a small amount of creole mustard, crab boil, onion powder, and garlic powder.
In this section, the video shows the final steps of preparing Charlie's Thanksgiving turkey, alongside the candid yams, zip-tying the turkey wings, injecting it with a creole butter mixture, and cooking the turkey for four hours in a preheated 325-degree oven. Charlie also decides to add a little water around the pan before placing the turkey in to add more flavor and moisture. After a tiring 24 hours of nonstop cooking, Charlie is grateful to have finished everything and looks forward to a chill Thanksgiving day. Charlie mentions the final presentation would not make much sense since he already cleaned his kitchen and organized everything.
In this section of the video, the person is making Thanksgiving dinner rolls. They start by mixing the dry ingredients, including flour, sugar, instant yeast, and salt, before adding the wet ingredients, which include warm milk, eggs, melted butter, and honey. After letting the dough rest, the person forms it into rolls and lets it rise for 45 minutes before baking it for 20-25 minutes at 360 degrees Fahrenheit. Once the rolls are done, they are brushed with a mixture of salted butter and honey. The video also includes making two cakes, a lemon pound cake, and a key lime pound cake, which are then topped with icing.
In this section, Charlie prepares cake icing by mixing confectioner's sugar, melted unsalted butter, warm milk, and various flavorings. He then pours the icing on top of a key lime pound cake. Charlie includes a picture of the final spread of Thanksgiving dishes he prepared, including sweet potato pie and yams, to show his viewers the end result of his long and tiring cooking process. He provides recipes for all of the dishes he prepared except for the crab meat stuffing meat with the french bread, which he plans to work on in a future video. Charlie expresses his gratitude to his viewers for watching and concludes with an invitation to check out his website for the recipes and the link to his 2018 Thanksgiving preparation video.
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