Archived Side Dish Recipes
Cranberry Apple Chutney
2/3 cup vinegar
1/2 cup sugar
1 1/2 cups peeled, diced apple
1/3 cup diced onion
1/4 teaspoon each: cinnamon, ginger, allspice
Dash ground cloves
(1) 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
Directions:
• Combine vinegar and sugar in a medium saucepan.
• Bring to a boil over medium heat.
• Add apple and onion; return to a boil.
• Add remaining ingredients.
• Reduce heat to low.
• Cook for 25 minutes or until apples are tender, stirring occasionally.
• Serve warm or at room temperature.
Makes 1 3/4 cups.
*Source: http://www.oceanspray.com/recipes
Classic Bread Stuffing
8 tablespoons (1 stick) unsalted butter
2 medium onions, chopped
3 medium celery ribs, chopped
1/2 cup chopped celery leaves (from inner celery ribs)
1 pound firm white sandwich bread, cut into 1/2-inch cubes and dried overnight or in the oven, or 10 cups plain bread croutons
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 ½ teaspoons salt
1/2 teaspoon freshly ground pepper
1 ½ to 2 cups turkey or chicken broth, as needed
Directions:
• In a large skillet, melt the butter over medium heat
• Add the onions, celery, and celery leaves
• Cook, stirring often, until the onions are golden, about 8 minutes
• Scrape the vegetables and butter into a large bowl
• Mix in the bread cubes, parsley, poultry seasoning, salt and pepper
• Gradually stir in about 1 1/2 cups of broth, until the stuffing is evenly moistened but not soggy
• Use as a stuffing, or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish
*Source: Cooking.com
Wild Mushroom Stuffing
6 tablespoons unsalted butter
1 1/2 pounds mixed fresh mushrooms, tough stems removed, mushrooms cut into 1-inch pieces
4 medium shallots, finely chopped
4 large garlic cloves, minced
2 large celery ribs, finely chopped
1 medium onion, chopped
1 tablespoon minced fresh thyme
1 cup dry white wine
5 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
One 1-pound loaf of bread, cut into 1/2-inch dice and toasted until dry
2 cups heavy cream
1/4 cup finely chopped fresh flat-leaf parsley
3 large eggs, beaten
Directions:
• In a large non-stick skillet, melt 5 tablespoons of the butter.
• Add the mushrooms and cook over moderately high heat until lightly browned.
• Stir in the shallots, garlic, celery, onion and 1 1/2 teaspoons of the thyme.
• Cook until all the vegetables are softened slightly.
• Stir in the wine and simmer until almost evaporated.
• Add 2 cups of the chicken stock and simmer over moderate heat until the liquid reduces and thickens, about 13 minutes.
• Season with salt and pepper and transfer the mixture to a large bowl.
• Add the toasted bread to the bowl along with the remaining 3 cups stock and 1 1/2 teaspoons thyme.
• Stir in the cream and parsley.
• Season with salt and pepper, then stir in the eggs and mix well.
• Spoon the stuffing into a buttered 9-by-13-inch glass or ceramic baking dish and dot with the remaining 1 tablespoon butter.
• Preheat the oven to 350 degrees F.
• Cover the stuffing with foil and bake in the middle of the oven for 45 minutes.
• Uncover and bake for about 30 minutes longer, or until the top is golden and crisp and the stuffing is firm.
• Let rest for at least 15 minutes before serving.
Make ahead: The stuffing can be refrigerated overnight. Bring to room temperature before baking.
*Source: Food & Wine
Green Bean Casserole
1 (10 3/4 oz) can Cream of Mushroom Soup
3/4 c. milk
1 (6 oz.) can French’s Fried Onions
2 (14 1/2 oz.) cans of French-Cut green beans
1/4 C. onion, diced
1 clove garlic, minced
2 tablespoon Italian seasoning
1 teaspoon kosher salt
1 teaspoon Tony Chachere’s
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
(add more seasonings to taste)
Directions:
• Preheat oven to 350 degrees F
• Mix milk, soup, green beans and spices in large bowl
• Add in 3/4 can of fried onions
• Pour mix into 9x13” baking dish
• Bake uncovered for 30 minutes or until bubbly
• Top with remaining onions and bake 5 more minutes until golden
Garlic Mashed Potatoes
2lbs. red skinned potatoes, scrubbed and/or peeled
½ C. butter
½ to 1 C milk
½ C. half-and-half
½ C. sour cream
1/3 C. shredded Parmesan cheese
1 ½ tsp kosher salt
½ tsp. Tony Chachere’s Creole Seasoning
2 cloves garlic, minced
1 tsp. oregano
1 tsp. basil
1 tsp. crushed rosemary
¼ tsp. red pepper flakes (optional)
Fresh ground pepper to taste
1 bunch green onions, dice up green parts only
Directions:
• Wash potatoes, you can leave peels on or peel, cut into chunks
• Boil potatoes until tender, drain and put in a large mixing bowl
• Melt butter, add garlic and spices, pour into mixing bowl
• Add milk, half-and-half and sour cream, mix until smooth, adding more milk if needed to make a creamy consistency
• Stir in parmesan cheese and top with green onions
Classic Bread Stuffing
8 tablespoons (1 stick) unsalted butter
2 medium onions, chopped
3 medium celery ribs, chopped
1/2 cup chopped celery leaves (from inner celery ribs)
1 pound firm white sandwich bread, cut into 1/2-inch cubes and dried overnight or in the oven, or 10 cups plain bread croutons
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 ½ teaspoons salt
1/2 teaspoon freshly ground pepper
1 ½ to 2 cups turkey or chicken broth, as needed
Directions:
• In a large skillet, melt the butter over medium heat
• Add the onions, celery, and celery leaves
• Cook, stirring often, until the onions are golden, about 8 minutes
• Scrape the vegetables and butter into a large bowl
• Mix in the bread cubes, parsley, poultry seasoning, salt and pepper
• Gradually stir in about 1 1/2 cups of broth, until the stuffing is evenly moistened but not soggy
• Use as a stuffing, or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish
*Source: Cooking.com
Eggplant Dressing
3/4 pound lean ground beef
3/4 pound lean ground pork
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
4 medium-size eggplants, peeled and diced
1 cup water or chicken broth
Salt, freshly ground black pepper and cayenne pepper to taste
Pinch of thyme
3 cups cooked rice
2 tablespoons chopped parsley leaves
Directions:
• Brown the beef and pork in a large heavy pot.
• Add the onions, celery, and bell pepper and cook, stirring often, until they are wilted, for about five minutes.
• Add the eggplant and water and simmer until the eggplant is very tender and soft.
• Mash with a fork.
• Season with salt, black pepper and cayenne.
• Add the thyme.
• Add the rice and parsley.
• Mix well and serve warm.
Green Beans and Potatoes in Chunky Tomato Sauce
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 1/2 cups diced red potato
1/2 cup chopped celery
1/2 teaspoon salt
1 1/4 pounds green beans, trimmed
1/4 cup water
1/3 cup chopped fresh cilantro
3/4 pound plum tomatoes, peeled and coarsely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
Directions:
• Heat olive oil in a large skillet over medium-high heat.
• Add garlic to pan; sauté 30 seconds, stirring constantly.
• Add potato, celery, salt, and beans and sauté 1 minute.
• Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender.
• Add cilantro and tomatoes.
• Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally.
• Stir in peppers.
Helpful
hint: To peel tomatoes, score the skin by making a small X on the
bottom side with a sharp knife. Place tomato in boiling water for 30
seconds. Remove tomato using a slotted spoon; immediately submerge in a
bowl of ice water. Let stand for one minute. Skin should pull off easily
with a sharp knife.
Grilled Sweet Potato Steaks with Maple Pecan Butter
4 large sweet potatoes
Olive oil
Salt and pepper
Maple Pecan Butter
¼ cup (1/2 stick) butter
¼ cup maple syrup
3 tablespoons chopped pecans
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
Directions:
• Wash sweet potatoes, and wrap each one in a single sheet of aluminum foil.
• Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
•
When the temperature is approximately 400 degrees Fahrenheit, place the
wrapped sweet potatoes on the grill over the side void of charcoal.
• Close the grill lid and cook for 1 hour and 15 minutes with indirect heat, or until sweet potatoes soften.
• While potatoes cook, prepare the maple pecan butter.
• Melt the butter in small saucepan.
• Add maple syrup, pecans, cinnamon, cayenne pepper and salt.
•
Heat mixture on low for less than 1 minute or until a layer of bubbles
forms over the surface. Remove from heat, and set aside until needed.
• Remove sweet potatoes from grill.
• Unwrap and halt cooking process by dipping them into a bowl of cold water.
• Place sweet potatoes on a counter top and let them cool for at least 30 minutes before cutting into 1/2-inch thick medallions.
• Coat each sweet potato steak with olive oil, and lightly season with salt and pepper.
• Grill each steak directly over the coals (approximately 400 degrees Fahrenheit) for 3-4 minutes on each side.
• Remove potato steaks from grill and serve drizzled with warm maple pecan butter.
*Source: www.kingsford.com/recipesOrange and Red Onion Salad with Red Pepper
1/2 cup vertically sliced red onion
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 tablespoons extra virgin olive oil
Directions:
• Arrange orange slices in a single layer on a platter.
• Top evenly with onion. Sprinkle with salt, black pepper, and red pepper.
• Drizzle with oil.
• Serve immediately.
Helpful hint: You can garnish with fresh mint or flat-leaf parsley, if desired.
Asparagus Ribbons with Lemon and Goat Cheese
1 pound large asparagus spears, trimmed
1 1/2 cups cherry tomatoes, halved
2 tablespoons finely chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled goat cheese
Directions:
• Hold each asparagus spear by the tip end
• Shave asparagus into ribbons with a vegetable peeler to measure 3 cups, reserve asparagus tips for another use
• Combine asparagus and tomatoes in a medium bowl
• Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk
• Drizzle over the asparagus mixture, tossing gently to coat
• Top with goat cheese
Yellow Squash Ribbons with Red Onion and Parmesan
This easy side can also be made with zucchini or a colorful combination of zucchini and yellow squash.
4 medium yellow squash (about 1 1/2 pounds)
1 teaspoon olive oil
1 cup thinly vertically sliced red onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese
Directions:
• Using a vegetable peeler, shave squash into ribbons to measure 5 cups
• Discard seeds and core of squash
• Heat oil in a large nonstick skillet over medium heat
• Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally
• Remove from heat
• Add salt, red pepper, and black pepper, and toss gently to combine
• Sprinkle with cheese
Asparagus with Parmesan Crust
1lb thin asparagus spears
1tbsp extra virgin olive oil
1 oz. shaved Parmesan cheese
Freshly ground black pepper to taste
1/4 cup balsamic vinegar, or to taste
Directions:
Preheat oven to 450°F
Place asparagus on a baking sheet
Drizzle with olive oil, and toss to coat
Arrange asparagus spears in a single layer
Spread Parmesan cheese over asparagus, and season with freshly ground black pepper
Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp
Serve immediately on warm plates, sprinkling with balsamic vinegar to taste
*Source – www.doctoroz.com
White Beans and Tomatoes
3 medium ripe tomatoes, diced
1 Tbsp. tomato paste
4 Tbsp. olive oil
1 tsp. basil
1 clove garlic, minced
Salt and pepper to taste
2 Tbsp. butter
1 can white beans
Directions:
• Heat 2 Tbsp. olive oil over medium-high heat in sauté pan
• Add garlic and diced tomatoes
• Add salt and pepper; sauté in until cooked down.
• Add tomato paste, basil and white beans cook until hot
• Finish with olive oil and butter
Creamed Spinach
5 Tbsp. butter or margarine
¼ C. all purpose flour
¼ tsp. salt
1 C. half-and-half
4 oz. cream cheese, cut up
2 Tbsp. minced onion
Two 10-oz. boxes frozen chopped spinach, thawed
¼ C. water
¼ C. grated Parmesan-Romano cheese
Directions
• Melt 3 Tbsp. butter in saucepan over medium-low heat
• Stir in flour and salt until creamed together
• Slowly stir in half-and-half, then stir in cream cheese; raise heat to medium
• Whisk constantly until mixture becomes thick and smooth; remove from heat and set aside
• Sauté onion and remaining butter in another sauce pan over medium high heat until onions are translucent
• Add spinach and water to pan; reduce heat to low and cook for 8 minutes stirring constantly
• Stir in the prepared cream/cheese sauce and the Parmesan-Romano cheese
• Mix until completely blended
Serves 6
Corn Grits
2 C. chicken stock
1 C. dry grits
1 Tbsp. vegetable magic
¼ lb. butter
2 C. heavy cream
1 can whole kernel corn, drained
Directions
• Melt butter in sauce pan, over medium-high heat add chicken stock
• Reduce heat to medium and stir in cream, bring to a slow boil
• Mix in remaining ingredients, stirring constantly until desired consistency and serve
Garlic Mashed Potatoes
2lbs. red skinned potatoes, scrubbed and/or peeled
½ C. butter
½ to 1 C milk
½ C. half-and-half
½ C. sour cream
1/3 C. shredded parmesan cheese
1 ½ tsp Kosher salt
½ tsp. Tony Chachere’s Creole Seasoning
2 cloves garlic, minced
1 tsp. oregano
1 tsp. basil
1 tsp. crushed rosemary
¼ tsp. red pepper flakes (optional)
Fresh ground pepper to taste
1 bunch green onions, dice up green parts only
Directions:
• Wash potatoes, you can leave peels on or peel, cut into chunks
• Boil potatoes until tender, drain and put in a large mixing bowl
• Melt butter, add garlic and spices, pour into mixing bowl
• Add milk, half-and-half and sour cream, mix until smooth, adding more milk if needed to make a creamy consistency
• Stir in Parmesan cheese and top with green onions
Green Bean Casserole
1 (10 ¾ oz) can Cream of Mushroom Soup
¾ c. milk
1 (6 oz.) can French’s Fried Onions
2 (14 ½ oz.) cans of French Cut green beans
¼ C. onion, diced
1 clove garlic, minced
2 tablespoon Italian seasoning
1 teaspoon Kosher Salt
1 teaspoon Tony Chachere’s
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
(add more seasonings to taste)
Directions:
• Preheat oven to 350
• Mix milk, soup, green beans and spices in large bowl
• Add in ¾ can of fried onions
• Pour mix into 9x13” baking dish
• Bake uncovered for 30 minutes or until bubbly
• Top with remaining onions and bake 5 more minutes until golden
3 cans (15 oz. each) sweet potatoes, drained
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 cups Jet-Puffed Miniature Marshmallows
Directions:
• Heat oven to 350 degrees F
• Beat sweet potatoes, butter, cinnamon, ginger and nutmeg with mixer until blended
• Spoon into lightly greased 1-1/2-quart casserole dish; top with marshmallows
• Bake 15 to 20 minutes or until mixture is heated through and marshmallows are lightly browned
Microwave Directions:
• Mix all ingredients except marshmallows as directed
• Spoon into lightly greased microwaveable 1-1/2-quart baking dish or bowl
• Microwave on high 8 to 10 minutes or until heated through, stirring after 5 minutes
• Top with marshmallows; let stand 2 to 3 minutes or until marshmallows begin to melt
*Source: www.kraftfoods.com
Bourbon-Spiked Sweet Potato Puree
5 pounds medium unpeeled sweet potatoes or yams
1 Tbsp. fresh lemon juice
1/2 tsp/ finely grated lemon zest
Salt and pepper to taste
1/4 C bourbon
1/4 C dark brown sugar
Directions:
• Preheat the oven to 450 degrees F.
• Pierce the sweet potatoes a few times and roast them in a large nonstick roasting pan for about 1 hour, or until soft and browned on the bottom.
• Let cool for 15 minutes.
• Remove the skin, leaving as much caramelized flesh as possible.
• Cut the potatoes into large chunks and transfer to a food processor.
• Add the lemon juice and zest, season with salt and pepper and process until smooth.
• In a large nonreactive saucepan, combine the bourbon and brown sugar and bring just to a boil. Add the sweet potatoes and stir until blended.
Make a day ahead and refrigerate, warming over low heat before serving.
Source: Food & Wine
Italian Grilled Zucchini and Red Onion*
1 tablespoon olive oil
4 (1/2” thick slices of red onion, about 1 large onion)
2 lbs. small zucchini, cut length-wise
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
2 tablespoons red wine vinegar
½ C. (about 1 ½ oz.) shaved fresh Parmesan cheese
2 tablespoons thinly sliced fresh mint
Directions:
• Prepare grill to medium-high heat
• Combine first 3 ingredients in a large bowl. Sprinkle zucchini mixture with ¼ teaspoon salt and ¼ teaspoon pepper; toss gently to coat
• Arrange vegetables in a single layer on a grill rack; grill 4 minutes on each side or until zucchini is tender and vegetables are well marked
• Remove zucchini from grill; reduce grill heat to medium-low
• Grill onion an additional 5 minutes or until tender
• Combine zucchini, onion and vinegar in a large bowl, tossing to coat
• Sprinkle with remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, cheese and mint
• Serves 8, ¾ cup servings
• Ideally served at room temperature – make a day ahead.
Serve with grilled Flank Steak from our butcher counter!
*Source: Cooking Light Magazine, May 2009
Topped Grilled Asparagus
12 oz. fresh asparagus, trimmed (thicker spears are better for the grill)
2 Tbsp. olive oil, divided
¼ tsp. kosher salt
1/8 tsp. fresh black pepper
3 Tbsp. lemon juice
2 hard-boiled eggs, peeled and chopped
1 Tbsp. shredded Parmesan cheese
Directions:
• In a large bowl, toss asparagus, 1 Tbsp. olive oil with salt and pepper
• Place asparagus cross ways on grill, cook uncovered over medium heat for 5-7 minutes (for a gas grill, cover and grill over medium heat).
• While cooking, mix remaining olive oil with lemon juice
• Transfer asparagus to serving platter, drizzle with lemon juice/olive oil mix
• Top with eggs and cheese
• Serve immediately or chill up to 24-hrs.
*You can also broil for 5-7 min. in the oven until asparagus is tender; turning once part way through broiling. Broil 4-5 inches from heat.
Glazed Carrots
2 (16 ounce) packages fresh baby carrots
1/2 C. butter or margarine
1/2 C. packed brown sugar
2 (1 ounce) packages ranch salad dressing mix
Directions:
• Place carrots in a saucepan; add 1 in. of water
• Bring to a boil, reduce heat; cover and cook for 8-10 minutes or until crisp-tender
• Drain and set aside
• In the same pan, combine butter, brown sugar and salad dressing mix until blended
• Add carrots
• Cook and stir over medium heat for 5 minutes or until glazed
*Source allrecipes.com
Broccoli with Almonds and Red Pepper
4 C. broccoli florets
4 cloves garlic, minced (2 teaspoons)
2 tablespoons olive oil
1 tablespoon lemon juice
¼ C. sliced almonds, toasted
¼ to ½ teaspoon crushed red pepper
¼ teaspoon kosher salt
Directions:
• Heat oil in a large skillet over medium heat, add garlic and broccoli
• Cook for 5-8 min. until broccoli is crisp but tender (bright green)
• Stir in lemon juice
• Sprinkle in almonds, red pepper and salt
• Toss to combine
Serves 4
Serve this wonderfully refreshing soup with fresh Poupart's bread.
6 Oz. uncooked pasta (bow-tie or penne)
2 C. grape tomatoes, halved
1 C. seedless green grapes, halved
1/3 C. thinly sliced fresh basil leaves
2 Tablespoons white balsamic vinegar
1 clove of garlic, minced
2 teaspoons capers
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon fresh ground pepper
4 teaspoons extra virgin olive oil
1, 4oz. package crumbled feta cheese
Directions:
• Cook pasta according to directions on package, omitting salt and fat, drain
• Combine cooked pasta, tomatoes, grapes and basil in a large bowl
• While pasta cooks, combine vinegar and next 6 ingredients, whisk together
• Drizzle vinaigrette over pasta mixture and toss well to coat
• Add cheese, toss to combine
*Source: Cooking Light, July 2009
Christina’s Tasty Corn Bread
2 boxes of Jiffy Corn Bread Mix
1 Can creamed corn
1 Can corn
2 eggs
1 Can Rotel
2 Cups shredded cheddar cheese
1 Clove garlic, minced
Salt, pepper & Tony’s to taste
Directions:
• Preheat oven to 400 degrees F
• Lightly grease a 9”x13” baking pan
• Mix eggs, corn, Rotel and Jiffy mix together
• Add spices
• Add cheese
• Bake 20-30 minutes until golden on top and toothpick comes out clean
• Serve warm
Special thanks to Christina Babineaux for this great recipe!
Green Bean Casserole
1 (10 ¾ oz) can Cream of Mushroom Soup
¾ c. milk
1 (6 oz.) can French’s Fried Onions
2 (14 ½ oz.) cans of French Cut green beans
¼ C. onion, diced
1 clove garlic, minced
2 tablespoon Italian seasoning
1 teaspoon Kosher Salt
1 teaspoon Tony Chachere’s
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
(Add more seasonings to taste)
Directions:
• Preheat oven to 350
• Mix milk, soup, green beans and spices in large bowl
• Add in ¾ can of fried onions
• Pour mix into 9x13” baking dish
• Bake uncovered for 30 minutes or until bubbly
• Top with remaining onions and bake 5 more minutes until golden
Cheesy Spoonbread
2 ½ C. milk
1 C. white cornmeal
1 Tablespoon butter
3 eggs, separated
1 C. shredded Cheddar cheese
1 C. chopped onion tops
2 teaspoons salt
¼ teaspoon black pepper
½ teaspoon cayenne pepper
Directions:
• Preheat oven to 375.
• Butter 8x12” baking pan
• Bring milk to boil in medium sauce pan over medium-high heat
• Whisk in cornmeal and butter, stir until smooth
• In a separate bowl, whisk egg yolks then add a small about of cornmeal mix to temper, stir then add to the pot
• Add cheese, onions and spices until well mixed and cook for 2 minutes, stirring constantly
• Remove from heat and set aside
• Beat egg whites to stiff peaks, then fold into cornmeal mix
• Pour into greased pan and bake uncovered for approx. 40 minutes until toothpick comes out mostly clean. Add an additional 5-10 minutes if needed
Source: Donald Link’s Real Cajun cookbook
Maque Choux with Fried Green Tomatoes
Maque Choux:
2 Tablespoons butter
1 small onion, minced
1 jalapeno chili, seeded and diced
1 ½ teaspoons, salt
½ teaspoon black pepper
½ teaspoon paprika
2 large ripe tomatoes, diced
3 cloves garlic, finely chopped
4 bay leaves
1 teaspoon fresh thyme leaves, chopped
1 ½ C. water
3-4 cups fresh corn off the cob – about 6 ears
7 basil leaves, torn
Fried Green Tomatoes:
1 of 2 hard green tomatoes
Salt and pepper
2 C. all-purpose flour
1 C. buttermilk
2 C. breadcrumbs
Vegetable oil for frying
Directions:
• Melt butter in sauce pan over medium-high heat
• Sauté onion, chili, salt, pepper and paprika for 5 minutes until the vegetables are softened
• Add tomoatoes, garlic bay leaves, thyme and water
• Simmer over medium-low heat for 10 minutes
• Add corn and cook until tender, about 10-15 minutes
• Add in basil
• While corn simmers, slice green tomatoes into ¼ - ½” slices and season w/salt and pepper
• Place flour, buttermilk and breadcrumbs into separate bowls
• Dip tomatoes in flour, then buttermilk, then breadcrumbs
• Put ½” vegetable oil in pan and heat to 350
• Fry tomatoes until golden on both sides
• Spoon maque choux onto each plate and top with fried tomato
Roasted Potato Wedges with Cilantro-Lime Mayonnaise
2 lbs. baking potatoes (about 4 medium) cut into 8 wedges each
¾ teaspoon salt
½ teaspoon cumin
½ teaspoon dried oregano
3 tablespoons olive oil
Directions for Potatoes:
• Put a 4-sided sheet pan in oven and preheat to 450 degrees F
• Stir cumin, oregano and salt into oil in a large bowl
• Add potatoes and toss to coat
• Arrange potatoes, cut sides down in 1 layer on hot pan and roast, turning once, until golden, about 40 minutes
Cilantro-Lime Mayonnaise
½ cup mayonnaise
¼ cup sour cream
2 tablespoons finely chopped cilantro
2 teaspoons grated lime zest
1 tablespoon fresh lime juice
¼ teaspoon salt
1 clove minced garlic (optional)
Directions for Mayo:
• Stir together ingredients and chill
• Add other spices to taste
Great for a dipping sauce for Tortilla Chicken Drumsticks
*Last updated 10/3/10