Posts Tagged ‘sides’

The Perfect Summer Side: Recipe for Honey Cornbread

Wednesday, May 28th, 2014 Comments Off on The Perfect Summer Side: Recipe for Honey Cornbread
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There’s something about cornbread that always tastes of Summer. Perhaps it’s the honey? In any case, this recipe for Honey Cornbread Mini Muffins is the perfect side dish to any BBQ this summer. Serve these with Paper Wrapped Salmon or even with some delicious bbq Baby Back Ribs.

Honey Cornbread Mini Muffins

Honey Cornbread Mini Muffins

HONEY CORNBREAD MINI MUFFINS

Makes 24 mini muffins

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
¼ cup butter, melted
¾ cup plain yogurt
¾  cup milk
¼  cup honey
1 jalapeño, finely chopped
1 cup cooked corn
Butter for mini-muffin pans

Step 1: Mix together corn meal, flour, baking powder, baking soda and salt in a large bowl.

Step 2: Combine eggs, melted butter, yogurt, milk, honey, jalapeño and corn in another bowl.

Step 3: Add the wet mixture to the dry mixture. Refrigerate mixture until 30 to 45 minutes before baking (up to 6 hours).

Step4: Bake muffins!

Preheat oven to 400.  Butter mini-muffin pans. Bake muffins for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.

 

Let me know what you think! 

 

 

CTP~Tabletop-5773

 

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Another St. Regis Recipe To Try at Home: Caramelized Cauliflower and Pistachio Pesto

Sunday, October 14th, 2012 Comments Off on Another St. Regis Recipe To Try at Home: Caramelized Cauliflower and Pistachio Pesto
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Cauliflower with Pistachio Pesto

Cauliflower with Pistachio Pesto

 

Another of my favorite menu offerings at the J&G Grill was the cauliflower that we ordered for one of our starters.  My publishing partners and I  all love cauliflower and voted this the most incredible of the veggies we tasted.

Caramelized Cauliflower and Pistachio Pesto

I actually came back from Utah and immediately prepared this for Gary.  In the process, I converted the measures from grams and simplified this a bit, but it was still delicious.

For the Pesto  (as I modified it)
5 oz. toasted pistachios
2 cups tightly packed fresh basil
1/2 finely chopped Jalapeño (couldn’t find Green Thai chili)
1 teaspoon lemon zest
1 cup extra virgin olive oil
1/2 teaspoon salt
1 oz. micro-planed Parmesan

Blanch and shock basil, squeeze out all excess water in clean kitchen towel.  In the food processor combine basil, olive oil, and salt and puree until completely smooth.  Add remaining ingredients and puree until coarse.

To Serve:
1/2 cauliflower cut into 1-2″ nuggets
salt/black pepper as desired
2 ounces toasted pistachios
Extra Virgin Olive oil
Chopped basil or micro basil

Heat pan with olive oil and sauté cauliflower until very well caramelized and tender.  add pistachios and cook until toasty, then season with salt and pepper (they also called for marjoram leaves, which I omitted).  Smooth some pesto into the bottom of a hot side bowl.  Fill with caramelized cauliflower and finish with the micro basil.

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A Tasty Flower as Appetizer or Side: Sautéed Cauliflower

Wednesday, April 18th, 2012 Comments Off on A Tasty Flower as Appetizer or Side: Sautéed Cauliflower
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Cauliflower Sautéed in Olive Oil

Cauliflower Sautéed in Olive Oil

Cauliflower is a close relative of Brussels sprouts, broccoli and cabbage. You either love it or hate it, few are indifferent.
I happen to love cauliflower along with brussels sprouts. In an effort to create more interesting appetizers, I have been preparing vegetables as a first course in addition to multiple offerings of vegetables as sides. This sautéed appetizer is easy to prepare and will get rave reviews from your guests who already love this family of vegetables.

Cauliflower Sautéed in Olive Oil

1 head cauliflower, trimmed and cut into florets
3 eggs, beaten
1/2 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup fine bread crumbs
1/4 cup olive oil

Steam the cauliflower florets in a steamer pot for 6 minutes. Cool.
Beat the egg with the nutmeg and salt.
Dip the florets in the egg and then the bread crumbs.
Heat a few tablespoons of the olive oil in a sauté pan and add the florets. Brown the florets, turning frequently until golden brown and tender. Serve as an appetizer or as a side vegetable.

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