Thanksgiving Side Dishes -

Thanksgiving Side Dishes

Macque Choux
Serves 4

1 tablespoon butter
1 teaspoon oil
2 cups corn, fresh or frozen (thawed)
¼ cup onion, diced fine
¼ cup green bell pepper, diced fine
¼ cup scallion, diced fine
¼ cup chicken stock
¼ cup tomatoes, diced
½ cup heavy cream
1 teaspoon Cajun/Creole seasoning
Salt and pepper to taste
Thaw the corn if using frozen. If using fresh corn, cut off kernels then scrape the cob to get as much corn milk as possible.

Heat butter and oil in a large skillet over medium high heat.  Add corn, onion, green pepper and scallion.

Sauté until onions are transparent.

Add chicken stock and cook for 2 minutes

Stir in tomatoes and cream.  Cook until liquid is reduced by about half.  Season with Cajun/Creole seasoning and salt and pepper to taste. 

Recipe courtesy of Chef Carol Duncan and Chef Rick Sost

Roasted Brussels Sprouts with Garlic and Pancetta
Serves 6

1 lb Brussels sprouts, trimmed and halved
2 oz pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
½ tablespoon extra-virgin olive oil
¼ cup water

Preheat oven to 450°F.

Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

Source:  Gourmet, January 2001

Parsley Leaf Potatoes
Serves 8

6 tablespoons unsalted butter, melted
12 small red potatoes
24 fresh flat-leafed parsley leaves

Preheat oven to 450°F.

Pour butter into a large baking pan and tilt to coat.

Put potatoes, 1 at a time, on a work surface and halve horizontally.

Put a parsley leaf on cut side of each potato half and season potatoes with salt.

Put potatoes, cut sides down, in melted butter.

Sprinkle potatoes with salt to taste and roast, cut sides down, 35 minutes, or until golden. (Potatoes may be kept warm, covered with foil, about 15 minutes.)

Source: Gourmet December 1995

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