CREAMED VIDALIA ONIONS

Creamed Vidalia Onions (serves 6-8)

Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.

Photograph by Roland Bello ~ Recipe courtsecy of foodnetwork.com 

STEWED TURNIP GREENS

Stewed Turnip Greens (serves 8)

10 Cups turnip greens
1/2 Cup Olive Oil
2 Garlic cloves
Water
Salt

Wash and dry 10 cups turnip greens. Put in a saucepan with 1/2 cup olive oil, 2 thinly sliced garlic cloves, 1/4 cup water and 1 teaspoon salt. Cover and cook over medium-low heat until tender, about 40 minutes. Season with pepper.



Photograph by Johnny Valiant ~ Recipe courtecy of foodnetwork.com 

PLANTAIN CHIPS

Plantain Chips (serves 6)

1 1/2 teaspoons finely grated fresh lime zest, chopped

1 1/2 teaspoons salt

1/4 teaspoon cayenne

6 cups vegetable oil

4 green plantains (1 1/2 lb)

Stir together zest, salt, and cayenne.

Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 116 inch thick). Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

Chefs note:

You can make plantain crisps 2 days ahead and keep in an airtight container at room temperature.

Courtesy of epicurious.com

SPICED CRANBERRY SAUCE WITH CHARDONNAY AND ORANGE ZEST

Spiced Cranberry Sauce with Chardonnay & Orange Zest (serves 8-10)

• 10 ounces (about 3 cups) fresh or frozen cranberries
• 1 cup dry chardonnay
• 1/3 cup sugar
• 1 teaspoon orange zest
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

In a small pot, combine cranberries, chardonnay, sugar, zest, ginger and nutmeg, cover and simmer for 15 minutes. Using a potato masher or whisk, mash sauce until most of the cranberries pop. Cook, uncovered, until thickened, about 15 minutes more. Serve hot or room temperature.

Courtesy of wholefoodsmarket.com

SAVORY CHEESE, CRANBERRY AND HERB MINI MUFFINS

Savory Cheese, Cranberry & Herb Mini Muffins (makes 30-26)

• 1/4 cup canola oil
• 1/2 cup chopped green onions
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• Generous pinch of cayenne
• 1/2 cup dried cranberries
• 1 cup grated sharp cheddar cheese
• 1 egg, beaten
• 1 cup low-fat milk

Preheat oven to 400°F. 

In a saucepan, heat oil over medium heat. Add green onions, thyme, oregano and sage. Cook for 2 minutes, until fragrant. Remove from heat and set aside. 

In a mixing bowl, combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese. Set aside. In a second bowl, whisk together egg and milk. Add green onion mixture, including all of the oil, and whisk well.

Fold the flour mixture into the egg and milk mixture, mixing until just combined. Scoop batter into lightly greased mini-muffin tins. Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.

Courtesy of wholefoodsmarket.com

EGGPLANT AND PARSLEY DIP

Eggplant and Parsley Dip (serves 8-10)

2 lbs. eggplant (about 2 large eggplants)

1⁄2  cup extra-virgin olive oil

1 green bell pepper, cored and

 
   roughly chopped

1 jalapeño, stemmed, seeded, and

 
   roughly chopped

1 cup flat-leaf parsley leaves


2 tbsp. red wine vinegar


3 cloves garlic, minced


Kosher salt and freshly ground black pepper,to taste

Toasted pita or bread, for serving

Build a hot fire in a charcoal grill or heat a gas grill to high. Grill eggplants, turning, until charred and soft, 18–20 minutes. Let cool. Peel eggplants; scoop out seeds. Chop eggplants; drain in strainer for 30 minutes. 

Heat 1⁄4 cup oil in a 12" skillet over medium-high heat. Add peppers; cook for 10 minutes. Add jalapeños and continue cooking until golden brown, about 5 minutes. Transfer to bowl of food processor along with reserved eggplant, remaining oil, parsley, vinegar, and garlic. Process until slightly chunky. Season with salt and pepper. Chill to meld flavors. Serve with toasted pita or bread.

ENJOY!!

Photo: Penny De Los Santos
Recipe Courtesy of saveur.com

COLICO CORN CAKES

Calico Corn Cakes (serves 3-4)

1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon canola oil
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon ground cumin
1 eggs, lightly beaten
1/4 cup 2% milk
1 cup frozen corn, thawed
1 tablespoon diced pimientos
1/2 cup salsa



In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large  bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture.


Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa. 


Recipe courtesy of tasteofhome.com