So despite my moral dilemma of yesterday, I’ve decided to go ahead and pull this one out of The Vault. (As it turns out, my threshold for withholding secret recipes is quite shallow, which is probably to be expected from a person who has a blog about recipes on the Interwebs.)
Anyway, perhaps the groundhog will take a page from my book – you know, bringing things to light and such – and ignore his stupid shadow so we can get on with Real Spring instead of this faux Fall we’ve been having.
Annnnnd, rambling is now over. As I mentioned previously, this recipe has been a long time coming. My cousin Melissia had to watch my Aunt Sylvia make it three times to come up with the recipe because it had never even been written down. So it’s old school traditional is what I’m saying.
I’m also saying it is delectable, so even if you have to tinker with it a little bit to get it right, your efforts will be rewarded.
1 pan cornbread
3-4 celery stalks, chopped
1 onion, chopped
2-3 raw eggs
2-3 boiled eggs, chopped
2 cans chicken broth
1 can oysters
1 tsp+ poultry seasoning
1 tsp+ sage
salt & pepper to taste
- Preheat oven to 350.
- Cook celery and onion in broth until tender.
- Crumble breads and mix all ingredients together. Taste and season accordingly. (This is where the extra sage or poultry seasoning comes in.)
- Pour into 9×13 pan.
- Bake for at least 40 minutes (longer if all of the excess moisture hasn’t evaporated).
Because they’re adorable, that’s why.
Other than as side dishes on some high-falutin* Cooking Channel shows, I had no experience with baby carrots until I bought them on my last trip to the Whitton Farms stand at the Memphis Farmers Market 2 weeks ago. Obviously, I had to purchase them because I purchase anything tiny or orange (Go Vols!), but I was delighted to find out that they are not only cute as crap but really freaking tasty too.
The Chef gave these a good olive oil and herb bath and roasted them until they were like little bite-sized candies. Cooking them at this high temp makes every bit of them soft, right down to their little green hats.
Serve these up alongside the Zucchini Crudo and the Seared Scallops with Mango Vinaigrette and you have an embarrassment of farm-fresh riches. Whitton Farms, you’ve done right by us once again.
3 bunches of baby carrots
salt and pepper to taste
1.5 tbsp chopped herbs (sage and rosemary are great choices and they make the house smell amazing)
- Preheat oven to 400.
- Toss carrot with oil, then salt and pepper, then herbs.
- Roast for 20 minutes.
- Eat with your hands. So much more fun that way.
*Many thanks to Carly whose blog came up first when I googled “What does the word falutin’ mean?” It does my heart good to know that the pressing Google issues I face are being taken care of by people who I already know.
I never considered myself a fan of gnocchi until I had some at Andrew Michael. (If you haven’t been there, go immediately – the last time I encountered two dudes from Christan Brothers, they were trying to start a fight outside an MUS football game, so this was a welcome upgrade. That place is the shiz.)
Anyway, I can always get behind anything with brown butter, so I have no doubt this dish is fantastic.
1/2 pound sweet potato
3 oz ricotta cheese, strained for 2 hours
1 oz Parmesan cheese
1/2 tbsp brown sugar
salt to taste
1 pinch of nutmeg
1 cup flour
2 oz butter
2 tbsp fresh sage, chopped
- Bake the potatoes with skin on at 350 degrees until tender (takes about an hour)
- Peel sweet potatoes and mash. Let cool.
- Bring a large pot of salted water to a boil. Add ricotta and Parmesan cheese and blend.
- Add brown sugar, salt, and nutmeg. Mix in flour 1/4 cup at a time until a soft dough forms.
- Turn dough out onto a floured work surface and roll into a 1 inch diameter rope.
- Cut into 1 1/2 inch pieces and roll over the tines of a fork to indent.
- Boil gnocchi until tender, about 5-6 minutes. Shock in a ice bath.
- To finish, brown butter in a saute pan. Add sage, salt and pepper, and gnocchi. Continue to heat until gnocchi is heated through.
Last night’s dinner…I decided it was time to clean out the fridge and pantry, so the easiest option was pasta. Amazingly I had all of these ingredients and did not have to purchase anything, and it turned out really well. Most of the ingredients can be swapped out for whatever you have on hand that day. This probably took about 20 minutes to make. -ts
Pasta (any kind- dried, fresh)
1 large onion chopped
1 package of mushrooms, cleaned and sliced
1 small shallot (optional, I happened to have one)
2-3 cloves garlic minced
¼ cup sage chopped and divided
Red pepper flakes
Lemon- juice and zest
Salt & pepper
- Heat olive oil in large pan on medium heat- enough oil to sauté mushrooms and onion
- Boil salted water in large pot
- Add shallots, garlic, red pepper flakes, lemon zest, half of sage and cook until fragrant (less then a minute); add mushrooms, onions, salt and pepper; cook until soft; while cooking squeeze some lemon juice
- Cook pasta- length of time depends on pasta, but transfer to large pan just before al dente as it will continue cooking with other ingredients. Add about a cup of pasta water to large pan.
- Adjust heat to low, and let all ingredients cook together and absorb all the pasta water
- Taste for seasoning, I like to add more lemon juice at this point
- Grate lots of fresh parm, and add about 1 tablespoon of butter and mix together, making sure cheese and butter are melted
We used this buttah on our steaks during Snomaggedon 2K11, and it was certifiably nummy. I know some of you out there are skeered to go full fat, but sometimes it just has to be done. See below The Chef’s other variations if you want to get mixy. Some even have fruit in them, so that’s like healthy and stuff, right?
2 sticks of unsalted butter
handful of blue cheese crumbles
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped sage
- Take butter out of fridge to soften. Once it becomes soft, add herbs and blue cheese.
- Mix very well. You can do this in a food processor or a mixer if you don’t have enough elbow grease (incidentally, that is a totally gross saying)
- Once mixed, reform it into the butter shape and wrap in plastic wrap. Place in fridge and chill until it is firm enough for slicing.
Add lime zest, lime juice, and chili powder – Great for grilled corn on the cob
Add fresh dill and lemon zest – Perfect for fish
Add grated Parmesan cheese, roasted garlic, and parsley – Awesome for garlic bread
Runyan has decided to step up and represent the Mid-Atlantic region with this nummy-looking sauce. I believe this is the first offensive move by the easterly part of the U.S. in what promises to be a coastal recipe war. Pitts, you are on notice.
1 medium butternut squash, peeled and cubed into 1″ cubes
3 sweet or spicy Italian sausages, casings removed
1/2 teaspoon sage (I used dried, use more if using fresh)
1 half pint heavy cream
1 cup fontina cheese shredded
2 cloves garlic chopped
1 shallot chopped
1/2 cup white wine
- Brown sausage in pan, crumbling it up as it cooks. When mostly cooked but not all the way, remove from pan. Leave the grease unless there is too much.
- Add shallot and cook for 2 minutes before adding garlic, butternut squash, and salt and pepper. Stir.
- Add half cup white wine and put on lid. Cook/steam on medium heat for 10 minutes.
- Check to see if the squash is soft; if not, cook a bit longer. When squash is soft, add sausage and sage.
- Add cream and reduce heat way down to simmer. Check for salt and pepper but keep in mind that cheese is going in next. When cream is warm, add cheese and mix well.
- Serve with long pasta or short. When pasta is done, drain and add to warm sauce cooking for an additional 30 seconds.
I love the direction “serve with long pasta or short.” Runyan’s giving you culinary freedom, y’all. Respect.
Filed under Pasta, Pork, Sauces
Another one of The Chef’s creations that was so good it forced sweet Bonnie to eat a tiny, adorable bird. It’s so good I’m not even angry that Bonnie, Barrett and JR spend the first 2 hours of the night letting me talk about how impressed I was with JR for shooting all of the quail only to learn one of Dr. Brantley’s patients gave them to us. Don’t let their faces fool you: The Brantley-Grosshans crew can b.s. with the best of them.
Here is the original recipe, but I’d stick with this version which uses two links of chopped andouille, a tweak by The Chef. Because that’s how he do.
2 tablespoons butter or margarine
1 tablespoon vegetable oil
8 farm raised jumbo quail (6 oz size)
1/2 pound mushrooms, sliced
1/4 cup unsifted all-purpose flour
2 cups chicken broth
1/4 cup dry white wine
1/4 teaspoon ground black pepper
Fresh sage sprigs (optional)
2 tablespoons butter or margarine
1 medium size onion
1 cup sliced celery
2 links andouille, chopped
6 cups day-old cornbread cubes
2 cups chicken broth
2 tablespoons chopped fresh sage OR 2 teaspoons crumbled dried sage leaves
1/4 teaspoon ground black pepper
1 large egg, beaten
1/2 cup chopped fresh parsley leaves
- Heat oven to 400 degrees.
- To prepare sage cornbread dressing: In a large skillet, melt butter or margarine. Add chopped onion, sliced celery, and andouille. Saute vegetables until tender. remove from heat; stir in cornbread cubes, chicken broth, sage leaves, and black pepper. Toss in beaten egg, and parsley leaves.
- Spoon dressing into greased, shallow, oval 2-quart or 13×9 inch baking dish. Spread dressing to cover bottom and sides of baking dish. Cover dish loosely with aluminum foil. Bake 15 minutes.
- Meanwhile, in large skillet, heat butter and oil over medium-high heat. Add quail and brown on all sides. Transfer browned quail to center of baking dish over dressing. Set aside skillet.
- Bake quail and dressing uncovered, 15 minutes or just until juices in the thighs run clear when pierced with a fork. In same skillet, saute mushrooms in pan drippings over medium heat. stir in flour until well mixed. Sir in broth, wine, and pepper; cook until thickened and bubbly. Pour into serving bowl to serve with quail. To serve, garnish quail with sage sprigs, if desired.
This is great served with brussel sprouts, so check out that simple recipe here.