Side Dish

Course: 

 

  • 1 tablespoon olive oil
  • 1/4 cup pecans, chopped
  • 1 cup long-grain rice
  • 2 tablespoons shallots, finely diced
  • 1 tablespoon carrots, finely diced
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon finely ground black pepper
  • 2 cups chicken stock
  • 1 tablespoon thinly sliced green onions, whit and green parts

Pecan Rice Pilaf

Pecan Rice Pilaf

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Course: 
  • 2 bunches collard greens, thoroughly washed
  • 3 tablespoons unsalted butter
  • 3 shallots, finely minced
  • 3 cloves garlic, peeled and smashed with flat blade of knife
  • sprig of thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • 1/2 teaspoon freshly graged nutmeg
  • slat and freshly ground black pepper
  • 1 teaspoon dried pepper flakes (optional)

Creamed Collards Greens

Creamed Collards Greens

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Course: 
  • 5 cups water
  • 3 cups whole milk
  • 1½ cups medium-grind stone-ground corn grits
  • Salt
  • 4 ounces sharp yellow cheddar cheese, shredded (1¼ cups)
  • 4 ounces sharp white cheddar cheese, shredded (1¼ cups)
  • 3 ounces cream cheese, at room temperature
  • 1/3 cup finely diced pimentos or jarred piquillo peppers, patted dry
  • 1/8 teaspoon cayenne
  • Freshly ground black pepper
  • Thinly sliced scallions, for garnish

Pimento Cheese Grits

Pimento Cheese Grits

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Course: 
  • 3/4 cup yellow onion, small dice
  • 1/3 cup green pepper, small dice
  • 1/3 cup celery, small dice
  • Kosher salt and freshly ground black pepper
  • teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • teaspoon garlic, minced
  • cups okra, cut crosswise into stars
  • cups smoked turkey thigh or smoked ham
  • cup sweet corn, removed from the cob
  • cup short grain rice
  • cups vegetable or chicken stock

Okra and Corn Purloo

Okra and Sweet Corn Purloo

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Course: 
  • 1 pound elbow macaroni
  • 1 tablespoon extra-virgin olive oil
  • 1/2 yellow onion, minced
  • 4 celery stalks, cut into small dice
  • 2 teaspoons paprika
  • 1 teaspoon cayenne
  • 1 teaspoon black pepper
  • 3 tablespoons Creole mustard
  • 1½ cups mayonnaise
  • 3 tablespoons red wine vinegar
  • 1 lemon, juiced
  • 1 teaspoon hot sauce or more to taste, Tabasco or Louisiana hot sauce
  • Kosher salt

Cajun Macaroni Salad

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Course: 
  • 4 tablespoons lard, plus more for greasing the pan
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped red bell pepper
  • 3 tablespoons all-purpose unbleached flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne
  • 1 cup milk
  • 11/2 cups fresh corn
  • 1 egg, slightly beaten
  • 2 green bell peppers, halved, membranes and seeds removed
  • 2/3 cup panko crumbs
  • 1/4 teaspoon paprika

Corn-Stuffed Peppers

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