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Fort Smith/Fayetteville News | 5newsonline KFSM 5NEWS | Get the local news and weather where you live from 5NEWS. Covering Fort Smith, Fayetteville, Bentonville, and all of Northwest Arkansas and the River Valley.

Chef Matt McClure and the 5NEWS morning team share Thanksgiving recipes

Nationally recognized chef, Matt McClure joined the 5NEWS morning team this morning to share Thanksgiving meal tips and recipes.

SPRINGDALE, Ark. — Nationally recognized chef, Matt McClure joined the 5NEWS morning team this morning to share Thanksgiving meal tips and recipes.


Tyler Moore and Chef McClure - Turkey carving tips

Laura Simon and Chef McClure make deviled ham-eggs

Ruben Diaz and Chef McClure make pecan pie

Deviled ham-eggs recipe

For the deviled ham:

  • 1 cup large diced smoked ham
  • 1/2 cup melted lard
  • 1 large shallot, bruinoised
  • 1 lemons juiced
  • 1/2t black peppercorns
  • 1/2t pink peppercorns
  • 1 pinch cayenne
  • 1/2t fennel seeds
  • 1/2T ground yellow mustard
  • Salt-to taste
  • 1) Macerate shallots in lemon juice and add season with salt.
  • 2) While shallots are macerating, toast whole spices and finely grind.
  • 3) In a robot coupe, pulse ham until it looks shredded, but not pureed.
  • 4) Pull ham from food processor and place in a mixer with a paddle attachment.
  • 5) Place mixer on slow to medium speed.
  • 6) Slowly add the lard to the ham while mixing the ham until a paste-like state is achieved. Then season with spices until tasty.

For the eggs:

  • 6 each boiled eggs
  • Juice from 1 Lemon juice
  • 3 tsp Mayonnaise (Bring out the Best)
  • Deviled ham
  • To taste, Kosher salt
  • 1 tsp sweet paprika
  • 1. Cut boiled eggs in half and remove the yolks.
  • 2. Push yolks through a sieve to achieve a fluffy texture.
  • 3. Mix spices, lemon juice and mayonnaise with the yolks.
  • 4. Fold in equal parts deviled ham to the deviled yolk mixture.
  • 5. Taste mixture, if you like it spicier add more cayenne pepper.
  • 6. Pipe deviled mix back into the eggs and dust with sweet paprika

Pecan Pie Recipe

For the filling:

  • 2 cups corn syrup
  • 2 cups brown sugar
  • 1 cup heavy cream
  • 1/2 cup molasses
  • 6 eggs yolks
  • 7.75 grams AP flour
  • 1/2 tbsp vanilla paste
  • 1 tsp salt
  • 4oz butter, cubed

In a large pot, combine corn syrup, brown sugar, heavy cream, and molasses and bring to a boil.

Meanwhile, whisk together yolks, AP, vanilla, and salt. Temper with sugar mixture and then whisk together.

Pour filling through a chinoise over a hotel pan with the butter. Whisk together until butter is melted. Chill until completely cool before transferring to a cambro.


  • yield: 1.5 pies (7.5 portions)
  • (1/2#) pecans
  • (1#4oz) filling
  • Process pecan in robot coupe until lightly chopped. Stir together with filling and then portion into par-baked pie shells.
  • Bake at 250F, low fan, for 40-50 minutes. Rotate the pans after the first 20 minutes. When finished, pies will be almost completely set with only a slight jiggle in the center.
  • Cool completely before removing from pans and slicing into 5 portions/pie.