So I probably should have posted these recipes last week before Thanksgiving, but I forgot and I wanted to test them out twice to get all kinks out of the way. I was lucky to have two Thanksgivings this year, a “friendsgiving” down in NOLA (which was way better then my family Thanksgiving) and family Thanksgiving. I still never want to eat again. Below is an amazing crawfish stuffing that Chef John’s family has requested a double batch of for next year. Perhaps you can save in your Thanksgiving recipe file for next year or break it out for the December holidays! Chef’s note: make sure to use dry corn bread so it soaks up all the sauce. – ts
Chef John Says: Everyone knows that the best part of Thanksgiving is the stuffing. I usually dedicate about 3/4 of my plate to it. My family always has a traditional stuffing/dressing but this past Sunday we had a pre-Thanksgiving feast at our friend’s house in New Orleans and it was decided that we should make a more NOLA-style dressing. Tanya came across this beauty: Besh’s Crawfish Corn Bread Dressing. Like ALL of Besh’s recipes, this is very easy and delicious.
You can make the corn bread ahead or use leftover corn bread. In fact, the dressing may be prepared a day ahead and kept in the refrigerator until an hour before serving. I used more andouille, hot sausage, and garlic than it calls for… obviously. This recipe makes 8–10 cups, more than enough to stuff a turkey, but at our Thanksgiving we stuff our bird separately and serve dressings like this alongside. Serves 10
4 tablespoons rendered bacon fat (I used a couple tablespoons of butter instead)
¼ pound andouille sausage, diced
¼ pound hot pork sausage meat, removed from casing
1 medium onion, chopped
1 stalk celery, diced
½ green bell pepper, diced
1 clove garlic, minced
2 cups peeled crawfish tails, chopped (you can usually find a package of frozen tails)
2 green onions, chopped
1 small jalapeño pepper, chopped
1 teaspoon chopped fresh parsley
Leaves from 1 sprig fresh thyme
2 tablespoons Basic Creole Spices
6 cups crumbled Basic Corn Bread
2 cups Basic Chicken Stock
½ cup heavy cream
2 eggs, lightly beaten
Freshly ground black pepper
- Put the bacon fat, andouille, and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon.
- When the pork sausage meat has browned, add the onions, celery, bell peppers, and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.
- Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish.
- At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a preheated 350° oven until it is piping hot and golden brown, 15–30 minutes.
Aight y’all – so I am still at the office at 4:45 on Thanksgiving’s Eve, but I cannot desert my Nummies without a little nip for Turkey Day
I realize these are a totally ridiculous choice considering they are not traditional Thanksgiving fare and the original recipe
calls for Ile de France
brie, but I am out of Mountain Dew, so embrace it or shove off. Thankful attitude, no?
Anyway, Morg made these for Emily’s party last weekend, and they were super popable and delicious. So much so that I will be making them tomorrow as starters for not one but two family affairs. Oh you’ll be thankful!
mini phyllo tarts
wedge of brie, cubed
- Preheat oven to 350.
- Place a cube of brie in each phyllo tart.
- Sprinkle each tart with 1/2 tsp brown sugar. Top with 1/2 tsp chopped pecans and a dollop of honey.
- Bake for 15-20 minutes, until brie is melted. (use more or less of each ingredient according to your preference)
It is holiday season which means lots of family and friends entertaining. It is always nice to have an easy but tasty appetizer to either serve or bring to a dinner party. I love me some deviled eggs, and it is so simple to make. There are tons of recipes out there and different variations (I recommend trying Martha’s Avocado Deviled Eggs). I personally love straight forward mayo, mustard, egg style deviled eggs. Nothing fancy in this recipe! This one is courtesy of a good friend down in NOLA, Chef Anne. She served these one time, and I seriously think I ate a dozen. I made these last night, and Chef John and Claire (Mexican corn lover and daughter of the famous Peg from Peg’s Destin Shrimps) gave this recipe the the thumbs up!- ts
Chef Anne’s note: You can boil the eggs and make the mixture a few hours in advance, store it in the frdige, and then put it all together right before people are ready to eat them. Also, I use small eggs because they are more bite-size
1 dozen eggs
2 teaspoons dijon mustard (Zataran’s creole mustard is best)
1/3 cup mayonnaise
1 Tbsp minced shallot
dashes of hot sauce (perhaps Sriracha!)
Salt and pepper
Paprika and Green Onion for garnish
- Hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water. Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool. If you kinda roll the eggs on the counter, the shells get all cracked and are a little easier to peel.
- Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. (Egg yolks come out really easily, just kinda use a spoon and gently pop them out into the bowl). Arrange the egg white halves on a serving platter.
- Using a fork, mash up the yolks and add mustard, mayonnaise, shallot, tabasco, chopped green onions (same some for on top) and salt and pepper to taste. Spoon egg yolk mixture into the egg white halves. (You can also use like a cake decorator thing, but I just kinda wing it…) Sprinkle with paprika and chopped green onions.
Optional: add chopped herbs to the mixture
I thought bacon birthday cake would be appropriate for RipleyPickles’ day of birth. You may want to consider drizzling one of the Chef’s sauces over it as well for extra nummy-ness….
Here is a recipe for Bacon Cream Cheese Frosting, feel free to use your own chocolate cake or cupcake recipe with it. Happy Birthday!! -ts
2 strips bacon, cooked crispy
1/4 cup butter, softened
4 oz. cream cheese, softened
about 2 cups confectioner’s sugar
1 teaspoon honey
- Beat the butter and cream cheese for the frosting
- Add the honey, and gradually add in the confectioner’s sugar until it reaches a spreadable consistency. Crumble one of the bacon strips and beat it into the frosting
- Spread frosting on cake or cupcakes. Crumble the remaining bacon strip, and sprinkle on top
We at Nummy love nothing more than a good sauce. Specifically, a cream sauce. More specifically, a cream sauce that can be slathered atop any variety of meat on a Sister Schubert bun.
I thought The Chef had topped himself a few weeks ago with the Horseradish Cream Sauce, but he says this is the tots on beef tenderloin rolls, and I’m sure he is correct. I am planning a full investigation and will report back post-haste.
1 cup heavy cream, divided in half
4 tbsp blue cheese crumbles
4 tbsp of cream cheese
- Mix 1/2 cup heavy cream, blue cheese crumbles and cream cheese in a mixer with the paddle attachment until smooth.
- Whip 1/2 cup heavy cream until light and stiff. Then gently fold in blue cheese mixture. Salt and pepper to taste.
There’s nothing better at a party than a good meatball. And despite the fact that I have to use an entire Tide-to-go pen anytime I come near them, I will still inhale those suckers like it’s my job.
This is Dunny’s patented recipe, and it’s sure to produce a leftover-free pot. Most meatball recipes I’ve encountered involve BBQ sauce, so I like the Lexington twist of jelly and cocktail here.
You can make these in any pot on the stove, but I love a crock pot because it allows you to munch continuously and you get to use those fun little decorative toothpicks.
And no matter what you do, make sure to get the highest quality balls you can. I know Dunny always does. Heyyyyo!
2 bags frozen meatballs (around 50)
2 8 oz. jars red currant jelly
1 12 oz. jar Heinz cocktail sauce
1 box beef broth
- From Dunny: “Pretty much dump and stir occasionally til heated through.”
Couldn’t have said it better myself.
Easiest party food you will ever make. Trust me it is delicious, and people will ask for the recipe. I guess you could get fancy and use gruyere instead of cheddar. –ts
1 cup mayo
1 cup chopped vidalia onions
1 cup shredded sharp cheddar cheese (or cheese of your liking)
- Preheat oven to 350
- Combine all and bake in buttered casserole bowl (you could use PAM but butter is always better)
- Bake at 350′ for 20 minutes
Serve with fritos, triscuits or any other cracker