| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Meats |
|
Infood01 |
1 |
servings |
INGREDIENTS
|
|
***PLANTAINS; SWEET POTATO AND ASPARAGUS, SWEET POTATO AND |
|
|
; SUCCOTASH***, ASPARAGUS |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Plantain |
| 1 |
|
Sweet potato; peeled and diced |
| 1 |
bn |
Asparagus |
|
|
Chayote squash; sliced |
| 4 |
|
Tomotillos; chopped |
| 1 |
tb |
Herb butter |
|
|
Butter |
| 2 |
|
Eggs |
| 1 |
c |
Cream |
| 1 |
c |
Corn- raw; off the cob |
| 1 |
c |
Butternut squash; diced |
| 1/2 |
tb |
Garlic |
| 1/2 |
tb |
Shallots |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper to taste |
|
|
***ROASTED CHESTNUT; FIG AND CORNBREAD, FIG AND CORNBREAD |
| 2 |
c |
Cornbread |
| 2 |
|
Eggs |
| 1/2 |
c |
Cream |
| 1/4 |
c |
Figs rehydrated in 1/2 cup apple cider |
| 1 |
pn |
Thyme |
| 10 |
|
Roasted and shelled chestnut chopped in |
|
|
; large pieces |
| 4 |
lb |
Cleaned pork loin; up to 5 |
|
|
Salt and Pepper to taste |
|
|
Parsnips; cut in half |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
SUCCOTASH
SAVORY CORN BUTTERNUT SQUASH
STUFFING***, STUFFING
PORK ROAST ON PARSNIP RACK
Plantains:
Saute all ingredients in hot pan with olive oil for 6 to 8 minutes until
sweet potatoes are tender. Finish with salt, pepper and herb butter.
SAVORY CORN BUTTERNUT SQUASH BRULEE:
Grease 4 ramekins with soft butter, mix the eggs and cream together and
fill the molds half way up. Saute the other 4 ingredients for 4 to 5
minutes and put into the mold bake in a water bath at 375 degrees (or 20
minutes or until stiff to the shake.)
ROASTED CHESTNUT, FIG AND CORNBREAD STUFFING :
Mix all ingredients together and bake for 25 minutes in a small roasting
pan at 375 degrees.
PORK ROAST ON PARSNIP RACK:
Salt and pepper pork. Sear in hot pan, place on top of parsnips which are
cut in half and oiled, roast at 375 degrees for 35 to 40 minutes.
Converted by MC_Buster.
NOTES : Recipes Courtesy of Erica Miller, Tyler Florence, And Aaron Sanchez
Recipe by: IN FOOD TODAY SHOW #INL118
Converted by MM_Buster v2.0l.
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