In Memory: A Thanksgiving Feast with Doyle Moore
Doyle Moore loved to cook, and what he craved most was a chance to share the food he made and stories about the food he made with family and friends. That’s probably why he joined former Focus host David Inge to talk cooking on Focus580 for more than 30 years.
This hour on Focus, we pay homage to WILL’s "Chef-in-Residence." Join host Jim Meadows as we listen back to conversations Doyle had with David and Focus' listeners about pumpkin pie, the Thanksgiving turkey’s supporting cast, and what Doyle liked to call “gifts from the kitchen.” We'll also hear from former Focus producers Jack Brighton and Harriet Williamson, and WILL’s Dee Breeding about their favorite Doyle stories and recipes.
Do you remember Focus' cooking show? Did you ever make a recipe Doyle shared over the air? We'd love to hear from you about it! Post in the comment section below or find us on Facebook and Twitter @Focus580.
Read more to find recipes from the show (and a few extras)!
Pressure Cooked Bacon Green Beans
2 ½ pounds of fresh green beans
3 cloves of garlic peeled and split
1/3 pound of bacon
Rinse them and trim the ends of green beans, put in pressure cooker with other ingredients, cook for 2 minutes. Drain; add salt and pepper to taste.
Wild Rice and Walnut Cranberry Dressing
Garlic (to taste if you wish)
3 cups water
12 oz. wild rice or wild rice blend
1 package dried cranberries
½ cup fresh chopped parsley
½ cup chopped walnuts
Cook wild rice for about 30-40 minutes or until tender. Sauté onion in butter for about 8 minutes or until golden brown (add garlic to taste if you enjoy garlic). Remove the rice from the heat, transfer to a serving dish and add in cranberries, walnuts and parsley.
*If you soak wild rice the night before, it will cook easier and faster.
Nutted Wild Rice
1 cup (1/2 pound) raw wild rice
5 ½ cups defatted chicken stock or water
1 cup shelled pecan halves
1 cup yellow raisins
Grated rind of 1 large orange
½ cup chopped fresh mint
4 scallions (green onions) thinly sliced
¼ cup olive oil
½ cup fresh orange juice
1 ½ teaspoons salt
Freshly ground black pepper, to taste
Put rice in strainer and run under cold water; rinse thoroughly. Place rice in medium size heavy saucepan. Add stock to water and bring to a rapid boil. Adjust heat to a gentle simmer and cook uncovered for 45 minutes. After 30 minutes, check for doneness; rice should not be too soft. Place a thin towel inside a colander and turn rice into colander and drain. Transfer to another bowl. Add remaining ingredients to rice and toss gently. Adjust seasonings to taste. Let mixture stand for 2 hours to allow flavors to develop. Serve at room temperature.
William Warfield’s Sweet Potato Pie (makes two pies)
40 oz. can yams (drained and thoroughly mashed)
2 sticks butter (melted)
2 cups sugar*
2 small cans evaporated milk*
4 large eggs
4 tsp nutmeg
1 tsp grated orange peel
2 tsp vanilla and 2 tsp lemon extract
Mix all ingredients. Pour into two deep 9-inch crusts. Bake at 400 degrees for 10 minutes to set crust and then at 350 degrees for 30-35 minutes or until filing is firm in the center. The best pie is eaten warm!
*The “Roger Cooper Perfection” is to eliminate the milk and sugar and substitute 2 cans sweetened condensed milk (Eagle Brand) and add 1 tsp butter extract
Extraordinary Pumpkin Pie
In a small bowl, combine:
½ cup brown sugar
2 tsp prepared pumpking pie spice (or 1 tsp cinnamon, ½ tsp ground ginger and ¼ tsp ground cloves)
In a larger bowl, lightly beat:
2 large eggs (or ½ cup egg substitute)
In another bowl, add:
1 can (15 oz.) pumpkin
Flour mixture (the stuff in the small bowl)
¼ cup bourbon
1 ¼ cup evaporated fat-free milk
1 tbs. molasses
½ cup chopped pecan pieces
Mix well and pour into prepared crust (it will be full). Bake in preheated oven for 15 minutes, and lower the temperature to 350 degrees. Check after 30 minutes, 40 minutes 50 minutes and maybe even 60 minutes. Look for the first crack near the edge. If it’s removed quickly, the crack seals itself.
Cool the pie for two hours and refrigerate.