I love hosting Thanksgiving every year! I get really excited to spend time with my Family and I love every minute of planning the menu and cooking. Growing up my mom was vegetarian. So over the years, I try to have creative dishes for her to enjoy. Our friend Chris made this dish last year during the holidays as his take on stuffing. It was divine. It reminds me of a souffle you would find in New Orleans. You must try it!!! Here is Chris' recipe:
Cornbread Pudding
4 eggs
1 cup course or medium grind corn meal
2 small cans green chili
2 cups cheddar cheese
2 cups heavy cream
4 cups 1 inch cubed bread
1 onion chopped fine
2 tablespoon butter
2 teaspoon baking powder
Salt/pepper to taste
Cook onions in butter until translucent. Beat eggs add all
the ingredients together except the corn meal, baking powder, and bread. Mix
the cornmeal and baking powder together add to mixture then add the bread and
mix again. Let it sit for a few minutes so the bread gets soggy then put
everything into a baking vessel of your choice make sure to grease it or spray
it. The shallower dishes work best like a glass 9x13 as long as it is not to
shallow . You can also use a cast iron frying pan if its big enough.
Takes about an hour to cook @ 350. You want the knife to
come out mostly clean but totally dry is no good it should jiggle a bit but not
be wavy. It should be nice and golden on top. Let it rest for 20 minutes. Eat
it up.
I prefer croissants they taste the best and make the pudding
more fluffy the original recipe calls for French bread. You can also add a
diced jalapeño or two if you want it mores spicy. Also this recipe is very adaptable to any
taste, this recipe is my own take on Alton Browns recipe from good eats.
This is my favorite salad right now and it will definitely be included in my Thanksgiving spread.
Salad:
8 oz cleaned baby spinach
1 ripe, but firm, Fuyu persimmon
8 oz fresh whole beets, roasted
2 oz goat cheese, crumbled
Toasted Hazelnut Vinaigrette (recipe below)
Toasted Hazelnut Vinaigrette
1/4 cup hazelnuts (1 oz weight), toasted and chopped
1/2 shallot, sliced
3 oz extra virgin olive oil
1 oz champagne or white wine vinegar
salt and pepper to taste
If prepping in advance Steps 1 and 2 can be done the day before.
1. Preheat the oven to 350 degrees. Roast the beet/s until done. Let cool. For further instruction on how to roast beets go here.
2. After the beets are done, or at the same time if you have a big oven, toast the hazelnuts. If the nuts still have their dark skin on them this will need to be rubbed off and is easily done after toasting.
Happy Thanksgiving!!
1 comment:
Both of those receipes are on my list now to make! I heart beets and goat cheese in salads....mmmm and that pudding sounds divine.... Thanks for sharing!
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