The long-time personal chef to Dwyane Wade and Gabrielle Union is known for blending bold flavors with flawless technique. Luckily for the rest of us, Chef Ingraham’s recipes aren’t reserved for the A-list. This holiday season, he shared two of his signature dishes including all of the secret ingredients. Whether you’re hosting a crowd or keeping it intimate, upgrade your menu with this inspiration.

Taken with permission from LOVE: My Love Expressed Through Food, by Chef Richard Ingraham.

Herb Roasted Standing Pork Roast

Serves 10-12

"When you think of pork for the holidays, one normally thinks of a baked ham with a wonderful glaze—like my brown sugar Coca-Cola glazed ham," shared Chef Ingraham. "We’ll leave that one for Christmas. For Thanksgiving, my Herb Roasted Standing Pork Roast is everything you didn’t know you needed in a standing pork roast."

"The pork roast is scored, then marinated with an herb Dijon marinade. Then, it's roasted until golden and served with a rich flavorful pork gravy made from the pork’s pan juices."

Ingredients

• 1 6-pound bone-in pork loin roast, trimmed
• 1/2 cup extra-virgin olive oil
• 1/4 cup Worcestershire sauce
• 2 tablespoons Dijon mustard
• 10 garlic cloves, minced
• 2 tablespoons rosemary, chopped
• 2 tablespoons sage, chopped
• 3 tablespoons fresh thyme, chopped
• 2 fresh bay leaves
• kosher salt
• fresh ground black pepper
• 1/4 cup all-purpose flour
• 2 cups dry white wine
• 3 cups chicken broth

Steps

1. Bring the roast to room temperature. Preheat the oven to 450 degrees.
2. Place roast in a roasting pan equipped with a rack fat side up.
3. In a small bowl, combine olive oil, Worcestershire sauce, Dijon mustard, garlic, rosemary, sage, thyme, bay leaves, and 3 tablespoons kosher salt and 2 tablespoons fresh ground black pepper.
4. Make small deep incisions in the top of the pork roast.
5. Stuff the incisions with garlic mixture and spread the remaining mixture over the roast. Roast the pork for 15 minutes.
6. Turn the oven down to 350 degrees and continue to roast for about one hour and 15 minutes or when the internal temperature is 150 degrees.
7. Transfer the roast to a carving board and cover loosely with foil and reserve.
8. Pour the pan juices into a glass measuring cup. Spoon 2 tablespoons of the fat from the pan juices into a medium sauté pan. Spoon off the remaining fat from the pan juices and discard.
9. Heat fat over low heat. Whisk in the flour until a paste forms.
10. Raise the heat to medium and slowly add in the wine and cook using a wooden spoon until thickened about four minutes.
11. Whisk in the broth until smooth. Simmer the sauce for five minutes.
12. Strain in the reserved roasting juices into the sauce and simmer for five minutes. Taste and adjust seasoning.
13. Strain the sauce and keep warm. Carve the pork and serve with gravy.

Apple and Sweet Potato Cobbler with Bacon Caramel

"I created this dessert with nothing but comfort in mind," shared Chef Ingraham. "This dessert has it all! It give you sweet with the roasted sweet potato and granny smith apple filling, texture with the oat crisp topping, and the saltiness of the bacon caramel. This dessert is nothing but LOVE which is what Thanksgiving is all about."

Ingredients

For the Bacon Caramel:

• 5 pieces of applewood smoked bacon, cooked, chopped, and fat reserved
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 4 tablespoons rendered bacon fat
• 1/2 cup heavy cream
• 1 tablespoon bourbon vanilla

For the Apple and Sweet Potato Cobbler:

• 2 medium sweet potatoes, peeled, cut in half lengthwise and sliced thin
• 4 granny smith apples, peeled and sliced
• 1/4 cup tablespoons brown butter, cut into small pieces
• 1/2 cup light brown sugar, packed
• 2 tablespoons cinnamon
• 1/2 tablespoon nutmeg
• 1/2 tablespoon ground cardamom
• 2 teaspoons bourbon vanilla
• 1 teaspoon kosher salt
• 1 tablespoon cornstarch
• oat crisp
• vanilla bean ice cream
• bacon caramel

Steps

Bacon Caramel

1. Combine sugars, bacon fat, and heavy cream in a heavy saucepan over low heat.
2. Cook, stirring frequently, until the sugar melts and develops a caramel color, about 5-7 minutes.
3. Let the caramel come to a boil and cook for 1-2 minutes.
4. Remove the caramel from heat and stir in the bourbon vanilla and chopped bacon.
5. Allow caramel to cool slightly, then transfer to a glass jar.

Apple and Sweet Potato Cobbler

1. Preheat oven to 400 degrees. Line a sheet pan with a silpat or foil sprayed with non-stick spray.
2. In a large bowl, combine sweet potatoes, diced apples, butter, light brown sugar, cinnamon, nutmeg, cardamom, bourbon vanilla, kosher salt, and cornstarch.
3. Once combined, pour the apple mixture into four mini cast-iron skillets. Place skillets onto the prepared sheet pan.
4. Transfer the sheet pan to the preheated oven and bake for 7-10 minutes or until the filling starts to bubble.
5. Remove the apple mixture from the oven and lower the temperature to 350 degrees.
6. Sprinkle the oat crisp evenly over the top.
7. Return the cobblers to the oven and bake until the topping is golden, about 20 minutes.
8. Remove the cobblers from the oven and cool.
9. Top each cobbler with ice cream and bacon caramel.

How to Clean Thanksgiving’s Toughest Stains

Learn how to erase Thanksgiving's most common stains with these quick tips that will save your clothing, linens, furniture, and sanity.

Read More