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Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
Serves 8-10 Ingredients for the meat side: 1 pound Mexican chorizo, casing removed 3 tablespoons unsalted butter1 medium onion, chopped2 celery stalks, chopped 1 teaspoon red chili flakes2 teaspoons fresh rosemary, chopped2 teaspoons fresh mint, chopped1 tablespoon fresh thyme, chopped Pinch of nutmeg Kosher salt and freshly ground black pepper Ingredients for the fruits and nut side: 4 Bosc pears, ripe but slightly firm, peeled and cut into 1/2-inch cubes 1⁄2 cup dried apricots, chopped1⁄2 cup parmesan cheese, freshly shredded1⁄4 cup walnuts, finely chopped and toasted 3 cups chicken or turkey stock 8 cups day-old bread cubes Directions: 1. In a large saute pan add chorizo and using a spoon or spatula, break up the meat into a ground meat texture. Slowly pour over stock evenly on both sides until bread soaks up all moisture (may not be the full amount of stock depending on bread). Serves 8-10 Ingredients for the bacon 4 strips bacon2 tablespoons unsalted butter1⁄2 cup chopped Vidalia or sweet onion1 clove garlic, grated on a rasp or finely minced Ingredients for the cornmeal 3⁄4 cup cornmeal (recommended brand: Indian Head) 2 cups milk1 cup buttermilk3 eggs, beaten Directions: 1⁄2 cup canned chopped tomatoes & green chilies, I like Ro-Tel 1 cup shredded cheddar cheese1 cup shredded mozzarella cheese3⁄4 cup corn (fresh, canned or frozen) 2 scallions, finely chopped (white and green parts) Unsalted butter, for greasing 1. In a large cast iron pan on medium heat, cook the bacon.
Ingredients: 2 cups raw elbow pasta, cooked until almost al dente 16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded 8 ounces Monterey pepper-jack cheese, cubed 2 teaspoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon dry mustard 1/8 teaspoon freshly ground nutmeg 4 tablespoons sour cream 1 large egg, beaten 1 cup heavy cream 1 cup half-and-half 4 slices bread 1 tablespoon butter Directions: 1. In a large bowl, toss together pasta with the cheese cubes and pour into a 2-quart baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg, sour cream, egg, heavy cream, and half-and-half.
Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes.
Cook while stirring to keep the garlic from browning. When liquid begins to thicken, turn off heat and continue to stir until it’s the texture of loose grits. Whisk vigorously to combine and feel the outside of the bowl. Pour in the batter and bake in the oven until edges are golden brown and the center is set, about 25-30 minutes. Then toss all the cooked potatoes in the pan at the end to warm through.
If it’s not warm, add a bit more of the cornmeal mixture while continuously whisking and keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Pour cornmeal and egg mixture into the large bowl of cooked bacon and veggies. Serves 4Ingredients: 3 large russet potatoes, peeled and cut into 1-inch cubes 1/4 cup vegetable oil2 tablespoons chopped fresh rosemary1/2 cup chopped Vidalia onion Kosher salt and black pepper Directions: 1. In a large bowl add potatoes and cover with water by an inch. Rinse potatoes in a colander under water until it runs clear beneath.
Mix gently to coat and remove the wedges to a paper towel-lined plate. Click HERE for printer friendly version Serves 6-8 Ingredients:1 (1 pound) round loaf (sourbread or country)1⁄2 cup jalapeno pepper jelly2 cups shredded pepper jack cheese, from the block 2 cups finely chopped walnuts Directions: 1. Using a serrated knife, score the loaf vertically and horizontally, in slices one inch apart, almost all the way down to the base of the loaf. Microwave the pepper jelly for a few seconds to loosen. Saute until chorizo begins to brown and releases it's orange fat. Using the same pan with reserved fat from the chorizo, add 1 tablespoon of the butter and cook the onion, celery, red chili flakes, rosemary, mint, thyme, and nutmeg. Cook until onions are slightly tender as well as the celery and you smell the aroma of the herbs. In the same pan add 1 more tablespoon of butter and saute the pears and apricots until pears are slightly tender, but able to still hold their form and apricots are reconstituted and tender. Wipe saute pan with a paper towel to remove fat and return to high heat. Remove to a plate and finely chop when cool enough to handle. In a pot on medium heat add the cornmeal, milk, and buttermilk.