What would William Shatner eat?
Fave Foods of the Famous
There’s no way you can turn on your TV and not see William Shatner at some point during the day. Whether it’s reruns of “Star Trek”, “T.J. Hooker” or numerous films or talk-show appearances, he remains one of entertainment’s top draws and cult heroes. You can see him currently as Denny Crane on the ABC-TV hit, “Boston Legal.”
These days, William and his wife, Lisabeth, divide time between their magnificent horse farm in Kentucky and a hilltop home in Los Angeles. Each April he hosts the Hollywood Charity Horse Show to benefit Ahead With Horses, a charity organization that gives physically challenged children the thrill of riding a horse.
Q: Okay. If aliens landed at your house, what would you feed them?
A: “Well, I wouldn’t want them to land at my home in Kentucky because the ground might be wet and their spacecraft could sink. And it’s too crowded near Hollywood. I’d rather meet them in Africa’s Kalahari Desert. Then, I could serve them Calamari. Calamari in the Kalahari!”
Q: You lived the life of a starving actor at one point. Any food memories from those penny-pinching days?
A: “Absolutely. During that time when I didn’t have much money, I would go to a nearby Kresge store, which is an old-time five and dime. All I could afford was a small cup of fruit salad. You know, when I have fruit salad these days it always reminds of that period in my life, and helps to put things in their proper perspective.”
Turkey Burgers by Elizabeth Shatner
1 pound ground turkey
1 to 2 chopped tomatoes
1/2 to 1 chopped avocado
1/2 to 1 chopped red onion (or onion of choice)
3 to 4 tablespoons fresh herbs of choice (dill, rosemary, cilantro, basil)
2 teaspoons horseradish mustard or powdered, chopped or crushed garlic to taste
Garlic salt to taste
Pepper to taste
1 tablespoon flavored olive oil (basil garlic or rosemary)
Mix all burger ingredients in large mixing bowl. Mash/press together into patties. Grill in pan with 1 tablespoon olive oil and, if desired, mushrooms, onions and pepper until fully cooked (cook meat until there is no pink left). Garnish with grilled vegetables and a sprig of dill, and serve with Dijon mustard.