CONTRIBUTED PHOTO Charlotte personal chef Kevin Winston’s client list includes H.E.R., Justin Bieber and Fantasia. Celebrity personal chef Kevin Winston is rolling out new twists to traditional family dinner recipes for the holidays. Charlotte-based Winston, whose client list includes H.E.R., Justin Bieber, Fantasia and Fabolous, is debuting new recipes […]
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| CONTRIBUTED PHOTO |
| Charlotte personal chef Kevin Winston’s client list includes H.E.R., Justin Bieber and Fantasia. |
Celebrity personal chef Kevin Winston is rolling out new twists to traditional family dinner recipes for the holidays.
Charlotte-based Winston, whose client list includes H.E.R., Justin Bieber, Fantasia and Fabolous, is debuting new recipes for collard greens, cornbread dressing and sweet potato pie.
“This holiday season, the spirit of giving back is in the air,” said Winston, who recently hosted a Thanksgiving charity event with The Harvest Center and Carolina Panthers player Jonathan Mingo. “As such, I’m excited to share some insight on these holiday staples as you prepare for Thanksgiving dinner.”
Winston, who has also prepared meals for Steve Harvey, Anthony Hamilton and Christian McCaffrey over more than a decad as a chef, creates signature dishes that pay homage to his Missouri upbringing and especially recipes passed down by his family, especially from his mother and grandmother.
“Get all of your products and prep done early, as stores are already packed. Shopping early, freezing your dishes and then bringing them out for Thanksgiving can save you the disappointment of not finding what you need at the store.”
Chef Kev’s Signature Collard Greens
Prep time: 45 minutes
Cook time: 1 hour
Servings: 10 to 20
Ingredients:
2 pounds collard greens, washed and chopped
1 pound smoked turkey wings or ham hocks
1 onion, chopped
3 cloves garlic, minced
2 tablespoons vegetable oil
4 cups chicken broth
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes (optional)
• 1 tablespoon apple cider vinegar
Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant.
2. Add the smoked turkey wings or ham hocks to the pot and cook until browned.
3. Add the collard greens to the pot and stir to combine with the onions, garlic, and meat.
4. Pour in the chicken broth and season with salt, black pepper, and red pepper flakes (if using).
5. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the collard greens are tender.
6. Stir in the apple cider vinegar and cook for an additional five minutes.
7. Serve hot as a side dish.
Chef Kev’s Signature Cornbread Dressing
Prep time: 10 minutes
Cook time: 30-35 minutes
Servings: 5-8
Ingredients:
• 1 package cornbread mix
• 1 cup diced celery
• 1 cup diced onion
• 1 cup diced bell pepper
• 1 cup chicken broth
• 1/2 cup melted butter
• 2 eggs, beaten
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste
Instructions:
1. Preheat the oven to 375 degrees and grease a baking dish.
2. Prepare the cornbread mix according to package instructions and let it cool.
3. In a large skillet, sauté the celery, onion, and bell pepper in butter until softened.
4. Crumble the cooled cornbread into a large mixing bowl and add the sautéed vegetables.
5. Stir in the beaten eggs, chicken broth, dried sage, dried thyme, salt, and pepper.
6. Mix well until all ingredients are combined.
7. Transfer the mixture to the greased baking dish and bake for 30-35 minutes, or until golden brown on top.
8. Serve warm as a Thanksgiving side dish.
Chef Kev’s Signature Sweet Potato Pie
Prep time: 45 minutes
Cook time: 55-60 minutes
Servings: 8-10 Ingredients:
• 2 cups mashed sweet potatoes
• 1 cup granulated sugar
• 1/2 cup melted butter
• 2 eggs, beaten
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 unbaked pie crust
Instructions:
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine the mashed sweet potatoes, sugar, melted butter, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix well until smooth.
3. Pour the mixture into the unbaked pie crust and smooth the top with a spatula.
4. Bake for 55-60 minutes, or until the pie is set and a toothpick inserted into the center comes out clean.
5. Allow the pie to cool completely before serving.
6. Serve chilled or at room temperature, optionally topped with whipped cream.
