Hot 97’s Hip Hop has heart Foundation is lifting up NY this holiday season! You can help by making an in-kind donation to purchase any of the items listed on the previous page to assist a fellow New Yorker with their holiday dinner! 


As the holidays quickly approach, HOT 97 and the Hip Hop Has Heart Foundation, is in the midst of planning a spectacular Holiday feast, “Lift ‘Em Up”, to help feed the hungry this December.  On Thursday, December 12, 2013, HOT 97 and the Hip Hop Has Heart Foundation will host a holiday meal to feed hungry families in the New York Tri-State Area.  Participants will be able to experience dining at its finest, with gourmet food, fun entertainment, and pre-packaged food baskets to be taken home to use for their Holiday meals.

We will honor the Hungry by providing a Celebrity Menu full complete with signature meals.  The menu includes a main course (i.e. turkey, ham, lamb, a traditional holiday side (i.e. stuffing, potatoes, and casseroles), a scrumptious dessert, or an mouthwatering appetizer.

Many New Yorkers are still feeling the effects of Hurricane Sandy, while others consistently live one paycheck away from hunger, or are living in shelters where their only source of food is from soup kitchens.  We invite you to join us for this worthy cause to help combat hunger this holiday season.  Help Lift ‘Em Up by donating select items from our shopping cart.   


The day before roasting, rinse the turkey inside and out under cold water, set on a clean kitchen towel, and pat dry. Season the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate for 24 hours.
Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature.
Preheat the oven to 425 degrees with the oven rack set on the lowest rung.
In the turkey’s neck cavity, place a few cloves of the garlic, a few sprigs of oregano, a few sprigs of thyme, and a quarter of the lemon. Wrap the neck skin over and around the cavity to enclose the seasoning ingredients. In the body cavity, place half of the remaining garlic, half of the onion, half of the fennel, the fennel fronds, 2 lemon quarters, and half of the remaining oregano and thyme. Place the turkey, breast side up, on a rack set into a large roasting pan. Fold the wings and tuck the tips underneath the bird.
In a saucepan, over medium heat, melt the butter. Add the remaining garlic, onion, fennel, lemon, oregano and thyme to the pot with the stock or water. Bring to a boil, reduce the heat so that the liquid simmers and continue to cook at a low simmer for 10 minutes. Remove from the heat and allow to cool slightly. When cool enough to handle, soak a double layer of cheesecloth big enough to cover the bird in the butter mixture and drape over the breast and legs of the turkey. Pour the remaining contents of the pan over the bird, pushing the pieces of vegetables and herbs into the bottom of the roasting pan. Add the neck and gizzards to the bottom of the roasting pan.
Place the turkey in the oven and roast for 45 minutes (there will be a distinct possibility of smoke depending on how clean your oven is). Turn the oven temperature down to 375 degrees F and continue to roast for another 15 to 20 minutes (removing the cheesecloth for the final 10 minutes to brown, if needed), or until an instant-read thermometer inserted into the center of a thigh registers 160 degrees F. Remove the turkey from the oven and allow to rest for 20 minutes before carving.

Chef Jesse’s Honey, Pineapple and brown sugar glaze for Spiral ham

Preheat the oven to 350
Place the Ham in a roasting pan, In a saucepan combine, brown sugar, honey, pineapple juice, Fresh pineapple, ginger ale, ground cloves, cinnamon stick, Stir and simmer over medium-low heat, until  thickened, about 10 minutes, pour the glaze over ham, baked uncovered for 1 hour.


Fill a large pot with water, cover and bring to a boil on high heat.  While the water heats, add the evaporated milk and whole milk to a medium sized heavy bottom pot and set on medium heat.  When the milk is warmed, add the goat’s cheese and mix continuously with a whisk or emersion blender.  Once the goat’s cheese melts, add in all the other cheeses one cup at a time, making sure each round of cheese melts completely before adding the next until all the cheese has been incorporated.  Add the hot sauce and Worcestershire.  Turn the heat down to it’s lowest setting to keep warm without burning.
Add salt to the boiling water then add in the pasta.  Stir the pasta and allow to boil, slightly covered until the pasta is just cooked through, about 8-9 minutes.  Drain the pasta in a colander and add back into the pot.  Stir in 4 cup of the warm cheese sauce to incorporate.  Serve immediately in small bowls, garnishing with chopped parsley. 
There will be about two cups of sauce left.  Some people want even more cheese in their mac n’ cheese.  Feel free to add remaining cheese sauce if desired or store refrigerated in a sealed container for up to two weeks. 
The portions are smaller due to the richness of the dish.


1 White Onion, medium 
1 bunch               Scallions
6                           Red Hot Chili Pepper, Thai peppers or Japapeños
1 tbsp                  All Spice
1 tbsp                  Ground Cinnamon
1 tbsp                  Fresh Thyme, chopped
5 cloves               Garlic
2 tbsp                  Ginger, finely chopped
½ cup                  Soy Sauce
½ cup                  Orange Juice
1                           lime, juiced and peel cut in strips
1 cup                             Olive Oil
2 lbs                     Flat Iron Steak
To Prepare:
1.    To a food processor, add the onion, scallions, chili peppers, spices, herbs, soy sauce, juices, lime peel and olive oil. Chop until full incorporated.
2.    Transfer mixture to a sealable plastic bag or covered bowl. Add steak and marinated in the refrigerator overnight.
3.    Over a medium heat, grill the steak slowly for approximately 10 minutes per side, until the outside is charred and crispy. To gauge the doneness by internal temperature, medium rare is 125 degrees, medium is 140 degrees and well done is 160 degrees.
4.     Remove steak to a platter and let rest for 15 minutes. Slice thinly and fan out on a dinner plate. Serve with sweet potato spoonbread.


1 lb. Chicken Sausage
3 tbsp Olive Oil
1 ea. Small Yellow Onion, Small Dice
1 ea. Medium Carrot, Small Dice
3 ribs Celery, Small Dice
2 ea. Large Tomatoes
3 cloves Garlic, Chopped fine
1 lb. Kale, Center Rib Removed, Washed and Chopped
1 cups Great Northern Beans 
(Cannelini, navy, pinto, red or kidney beans can also be used as well)
3 cups Low Sodium Chicken Broth
1 tbsp. Parsley Chopped
To Prepare:
1. Remove chicken sausage from casing and brown in a heavy bottomed sauce pot, breaking up chunks into smaller pieces as you stir it. Remove browned sausage from pan and reserve. Discard excess fat from the pot.
2. Return the pot to the stove on medium heat. Add olive oil, onions and a pinch of salt. Cook but do not brown for approximately 10 minutes. Add garlic, stirring occasionally for 3 minutes more. Add carrots and celery. Season to taste and cook 10 more minutes.
3. Add the drained beans and tomato and cook for 3 minutes, stirring occasionally.
4. Add the chicken broth and bring to a boil. Reduce to a simmer for 30 minutes. Add chopped Kale. Season with salt and pepper. Garnish with parsley. Serve at once.
Chef Pecko’s Sweet Potato Spoonbread
1 lb.                     Sweet Potatoes
2 ½ cups              Milk
½  cup                 Unsalted butter
2 tsp                     Salt
1 cp.                     Coarse Cormeal
3 large                 Eggs, separated
1 tsp.                    Allspice
1 tbsp                  Fresh Ginger, chopped very finely
Bake at 350 degrees, in a covered casserole until tender, approx 45 min)
To Prepare:
1.    Preheat oven to 350 degrees F. Butter a 9” x 5” loaf pan.
2.    Bake the sweet potatoes in a covered casserole until tender, approximately 45 minutes. Purée. Let cool.
3.    Meanwhile, add milk, butter and salt to a 3 qt. sauce pot and bring to a boil. Add cormeal and stir well, until thick, remove from heat and add sweet potato purée. Mix until thoroughly incorporated.
4.    Whisk egg yolks with the allspice and ginger. When thoroughly combined whisk yolk mixture into the cornmeal.
5.    With an electric mixer or immersion blender, whip egg whites until they have soft peaks. Whip ¼ of the whipped egg whites into the cornmeal mixture. Then fold in the rest.
6.    Pour the batter into the buttered baking dish.
7.    Bake in the 350 degree oven until the mix is cooked thru and the sides of the bread come away from the pan. This should take approx. 40 minutes. Let it cool slightly and serve.
Chef Pecko’s Dirty Rice
1 cup                            Chicken Livers, puréed or chopped finely
2 tbsp                  Olive Oil
1                           Yellow onion, Diced Small
2 ribs                   Celery, Diced Small
1                           Green pepper, Diced Small
1 cup                             Rice
2 cup                             Low sodium Chicken Broth
1 tbsp.                 Sage, finely chopped
2 tbsp.                 Parsley, finely chopped
To Prepare
1.    Preheat oven to 350 degrees F.
2.    In a heavy bottomed oven-safe sauce pan, lightly sauté onions, celery and green peppers in olive oil.
3.    Add chicken livers and continue to cook for one minute. Add rice and stir altogether until rice is well coated.
4.    Add chicken stock. Season with salt and pepper.
5.    Bring to a boil, then reduce to a simmer, stir in sage.
6.    Cover pot and place in the oven for 17 minutes.
7.    Remove pot to stove, let stand 5 minutes. Stir in parsley.