The annual KTLA Turkey Phone Bank will air Thursday morning, pairing top-tier chefs and experts with KTLA viewers to share recipes, advice, questions and answers, along with live food demonstrations and panel discussions.
Callers can talk directly to the experts, and some conversations will be put live on air.
The show’s first telecast was in 2001, thanks to KTLA senior producer Janet Hill. It started with just three phone lines and has since become a Channel 5 tradition in the Los Angeles area, typically attracting more than 1,100 calls during the three-hour broadcast.
This year’s panel again includes Lillian Zacky, who has been on the program each year. Chef LaLa – host, cookbook author, nutritionist and famed chef — will be returning for her 10th year. Chef Kevin Roberts, the beloved “Food Dude,” is making his ninth appearance on the show. He’s penned two cookbooks and owns four restaurants in the San Diego area.
In addition to panel discussions and viewer calls, the show will feature interviews and cooking demonstrations:
6:40 a.m.: Interview with Zacky:
Zacky is introducing a new line of chicken products. Branded as “LillianZ Ranch,” the free-range birds are California grown, vegetarian fed and hand raised with no antibiotics. Zacky will show off the new line of tray-pack chicken products and the company’s franks, including chicken, turkey and a jalapeno-and-cheese variation.
LillianZ Ranch chicken is currently available at Vicente Foods (12027 San Vicente Blvd. in LA), Roxbury Market (9769 W. Pico Blvd. in LA), and the Farms (2030 Montana Ave. in Santa Monica).
LillianZ Ranch retail tray packs will be introduced in January 2014.
7:34 a.m.: Interview and recipe demo with Chef LaLa:
Cranberry Mango Salsa
Recipe courtesy: cheflala.com
2 large tomato, small dice
1 mango, peeled, small dice
1 can cranberry sauce
1 medium red onion, small dice
3 cloves garlic, minced
1 fresh jalapeño, small dice
1 stalk green onion, thinly sliced
1/4 bunch cilantro, chopped
1/2 lime, juiced
to taste salt
Combine all of the ingredients in a medium-sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, add another chili. Adjust salt. Refrigerate for 30 to 60 minutes, allowing flavors to combine.
8:35 a.m.: Interview and recipe demo with Roberts:
Recipe courtesy: Kevin Roberts, Munchies Brand 2013
Soak the corn in salt water to brine it before throwing on grill. Do not use canned corn; people know the difference. Serves four.
4 ears, corn, soaked and grilled until done
4 slices bacon, grilled, chopped
1/2 onion, chopped
1/2 stick butter
1 cup milk
salt and pepper to taste
Grill corn until done, remove husk. Cut corn of cobb lengthwise.
In a pan, sauté bacon, onion and butter. Sauté until onion and bacon are cooked.
Add corn, milk, salt and pepper and cook over medium heat until milk is reduced by half.
Drain corn and serve.
Creamy Buffalo Turkey Dip
Recipe courtesy: Kevin Roberts
This is a perfect recipe for watching sports on Thanksgiving. Serves four.
1, 8-ounce package, cream cheese, room temperature
½ cup, ranch salad dressing
½ cup, buffalo wing sauce
½ cup, crumbled blue cheese
1 cup, shredded mozzarella
2 cups, cooked & shredded turkey, white and dark meat
1 bag, blue or yellow corn tortilla chips (Tostitos works, too)
Heat oven to 350 degrees.
Place cream cheese into a shallow baking dish. Microwave for 1 minute to soften.
Whisk in salad dressing, wing sauce, blue cheese and mozzarella until nice and smooth.
Stir in turkey and bake for 20 minutes at 350 degrees or until mixture is heated through and cheese is melted.
Serve with the tortilla chips.