Side Dish

Course: 
  • 1 (11-ounce) can shoepeg corn
  • 1 cup yellow cornmeal
  • ½ cup flour 
  • 2 tsps baking powder
  • 1 tsp salt
  • 2 tbsps sugar
  • 1 egg, beaten
  • 5 tbsps melted butter, divided
  • ¾ cup milk
  • 4 chicken leg quarters
  • ½ cup diced onions
  • ½ cup diced celery
  • ½ cup diced red bell peppers
  • 1 tbsp minced garlic
  • 6 cups water
  • ¼ tsp rubbed sage
  • ⅛ tsp dried basil leaves
  • ⅛ tsp dried thyme
  • ¼ cup minced pimientos
  • ¼ cup sliced green onions
  • ¼ cup chopped parsley
  • 1 pint oysters with liquid, optional
  • salt and black pepper to taste

Shoepeg Corn Bread Dressing

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Course: 
  • 3 large sweet potatoes
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup whole wheat pastry flour, plus more for your hands
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt, plus more for seasoning
  • 3 tablespoons 2 percent milk
  • 1 tablespoon olive oil
  • 1 taglespoon chopped fresh sage
  • 1 teaspoon firmly packed dark brown sugar
  • 1/8 teaspoon freshly grated nutmeg

Sweet Potato Gratin

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  • Salt and freshly ground black pepper 
  • 2 Ib russet potatoes, peeled and cut into 2-Inch chunks 
  • 2 large eggs, beaten 
  • 2 tablespoons minced fresh fiat-leaf (Italian) parsley 
  • 1/2 teaspoon cayenne pepper 
  • ⅓ cup all purpose (plain) flour 
  • ⅓ cup minced cooked ham
  • 2 green onions, white and tender green parts, thinly sliced
  • 1/4 cup finely diced provolone or Swiss cheese
  • 2 cups unseasoned dried bread crumbs
  • vegetable oil for frying

Potato and Ham Croquetas

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  • 1¾ cups all-purpose (plain) flour 
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
  • 1 teaspoon cumin seeds, roasted
  • 1 teaspoon garam masala 
  • ¾ cup milk
  • 1 egg, beaten
  • 1 tablespoon unsalted butter, melted 
  • 1 cup fresh or thawed frozen corn kernels
  • ½ cup thinly sliced green onions, including tender green tops
  • ½ cup minced red bell pepper
  • ½ cup chopped fresh cilantro
  • vegetable oil for deep-frying

Corn Puffs

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Course: 
  • 1 egg
  • 2 tablespoons milk
  • ½ teaspoon salt
  • ½ teaspoon fleshly ground pepper 
  • ½ cup sifted all-purpose (plain) flour 
  • ¾ cup yellow cornmeal 
  • vegetable oil for frying
  • 3 firm green (unripe) tomatoes, cored and cut into 12 slices
  • salt and fleshly ground black pepper to taste
  • sprigs of flesh thyme for garnish (optional)

Fried Green Tomatoes

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Course: 
  • 6 large artichokes 
  • salt

FOR THE STUFFING 

  • 1 1/4 cups extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon crushed red pepper flakes 
  • 2 cups dried bread crumbs
  • 1 cup freshly grated Parmesan cheese
  • Leaves from 1 sprig fresh basil, chopped 
  • Leaves from 1 sprig fresh thyme 
  • 1 pound medium shrimp, peeled and chopped 
  • Freshly ground black pepper 
  • 1 pound jumbo lump crabmeat, picked over 
  • 1/4 cup Basic Sauce Ravigote (click for recipe)
  • 1 green onion, chopped

Chef John Besh's Stuffed Artichokes

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