Thanksgiving Day cooking tips + recipes with Chef Dean Sheremet

Joining us throughout Good Day LA on Thanksgiving morning was Chef Dean Sheremet and Bristol Farms with some Thanksgiving Day cooking tips!

Sheremet is an nationally renowned chef who has appeared on Access Hollywood, CBS's The Talk, Fox's GDLA (of course), and Hallmark Channel's Home and Family, as well as contributes to Cosmopolitan, US Weekly, Foodily, and The Daily Meal.

The food on Thanksgiving morning's show was provided by Bristol Farms -- a place you can go to get your last-minute items for your family festivities! Great dishes start with great ingredients!

To watch all the segments with Chef Dean! Happy Thanksgiving from all of us at Good Day LA and FOX 11 News!

Here are some recipes for the food we featured on the show:


Brussels, Bacon, Balsamic
½# Thick cut Bacon, sliced into lardons
1# Brussels sprouts, trimmed of outer leaves and cut in half
Olive oil
½ cup Toasted pecan pieces
1 Tablespoon of chopped fresh rosemary
Good quality balsamic vinegar

In a large heavy bottom or Iron skillet saute the bacon until crisp, reserve on a paper towel lined plate leaving the fat in the pan.

Add the sprouts into the bacon fat cut side down. If there isn't enough fat from the bacon add a little olive oil.

Cook until nicely charred on cut side about 7 minutes. Flip the Brussels, tip in the rosemary and cook another 2 min.

Toss in the reserved bacon, pecans, a pinch of salt and a healthy glug of the balsamic; cook another minute until the balsamic reduces to syrup


Garlic and thyme Smashed fingerling potatoes
Serves 4-6

12 assorted Idaho Fingerling Potatoes (Russian Banana, Purple Peruvian, Ruby Crescent)
olive oil or Ghee
3 sprigs of thyme
4 cloves of garlic peeled
Fresh minced Chives to finish

Place the cleaned potatoes in a pot large enough to accommodate them and cover with water. Add salt the same way you would as if you were seasoning pasta water. I.e.: tastes like the ocean
Bring water to a gentle boil, and reduce heat to low. Cook until you can pierce them easily with a tip of a knife.

Drain water from fingerlings, allow cooling slightly and arranging on an oiled or buttered with ghee baking sheet.

Use a potato masher or fish spatula to smash each fingerling, first in one direction and then the other.
Brush smashed fingerlings with a little more olive oil or ghee. Add the thyme, garlic and a healthy pinch of seasoning all over the potatoes.

Bake in a preheated 450(F) oven for 20-25 minutes, until golden, crisp and sizzling.


Cherry Chocolate Bark

1 pound of bittersweet or dark chocolate
1/3 cup Pumpkin seeds
1/3 cup chopped salted and roasted almonds
½ cup chopped dried cherries

Coat a 9-by-12 1/2-inch rimmed baking sheet inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Melt chocolate in a bowl set over a pot of boiling water until fully melted. Pour melted chocolate into baking sheet and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Remove from the pan, peel away the parchment and break into bark pieces.

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