Celebrity local chef shares comfort food recipes for the holidays – WSOC TV

CHARLOTTE – Charlotte-based Chef Kevin Winston, who has cooked for celebrities like Steve Harvey, HER and Christian McCaffrey, is now sharing recipes we can bring to our own table this holiday.

Winston, a Michelin-trained chef, reveals his secrets to making the perfect prime rib with a cornbread side for your next family reunion.

“The trend for home gatherings continues, and this is a starter and side dish that can enhance your menu and woo your guests,” said Winston. “These are some of my most requested dishes. “

Winston kept the impact on the supply chain due to the pandemic in mind and said the recipes contain many ingredients that people already have in their homes.

“At the end of the day, it’s about sharing a meal with the people who matter most to you. I am happy that we are safely returning to these traditions, ”said Winston.

Discover the recipes below:

Oven-roasted prime rib

Preparation time: 10 minutes

Cooking time: approx. 2 hours 20 minutes

Servings: 4


4 pounds roast prime rib

¼ cup unsalted butter, softened

1 tablespoon of freshly ground black pepper

1 teaspoon of Provence herbs

Kosher salt


1. Place the rib roast on a plate and bring to room temperature, about 4 hours.

2. Preheat an oven to 500 ° F (260 ° C).

3. Combine the butter, pepper and Provence herbs in a bowl; stir until combined. Spread the butter mixture evenly all over the roast. Generously season roast with kosher salt.

4. Roast the 4 pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn off the oven and, leaving the roast in the oven with the door closed, let it sit in the oven for 2 hours. Remove roast from oven, slice and serve.

Cook’s Note:

Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 ° F for exactly that many minutes. For example, for a 6 pound roast: 6×5 = 30, so the cooking time is 30 minutes. Turn off the oven and wait 2 hours before opening the oven door. Remove the prime rib and slice the most perfect medium rare meat you’ve ever seen.

Sweet Potato Cornbread

Preparation time: 30 minutes

Cooking time: 1 hour

Servings: 18


1 1/2 cups yellow cornmeal

1 cup all-purpose flour

1 tablespoon of baking powder

1 teaspoon of salt

1/2 teaspoon of cinnamon

1 / 4-1 / 2 teaspoon nutmeg

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup mashed sweet potato

2-4 tablespoons of honey

1/2 cup of milk

2 large eggs


1. Preheat oven to 375 ° F. Grease a 12-cup muffin pan with butter or oil if the bottom is golden, or use muffin tins to keep them lighter yellow.

2. Combine cornmeal, flour, baking powder, salt, cinnamon and nutmeg. Mix well and set aside.

3. In a large saucepan over medium heat, brown your butter. Let your butter melt without touching it. Once it begins to simmer with small brown spots on the bottom, whisk constantly until the butter is lightly browned and fragrant. (This will add extra flavor to our muffins!)

4. Remove from the heat and stir in the sugar. Whisk until completely incorporated.

5. Then add the sweet potato, milk and honey (whisk well). At this point the mixture should have cooled, but if it is still hot, allow it to cool a few more minutes before whisking in the eggs.

6. Once the eggs are incorporated into the dough, add your mixture of corn flour and flour and whisk until a few lumps remain.

7. Bake for 15 to 18 minutes, until the muffins are golden brown and cooked through.

8. Insert a toothpick in the center to test for doneness. If it comes out clean, the muffins are ready! Let cool in pan for 5 minutes, then place on a cooling rack to finish cooling. Treat yourself to a warm muffin. Spread with butter, honey or enjoy on its own.

If you like Chef Kev’s cooking, check out his website for more details on where you can try his recipes.

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