by danwatt | Nov 8, 2017 | Side
Cornbread and Andouille Dressing 1/4 cup olive oil1 pound andouille sausage (chopped)1 cup onion (chopped)1 cup green onion (chopped)1/2 cup celery (chopped)1/2 cup green bell pepper (chopped)3 tablespoons garlic (minced)6 1/2 cups Jalapeno Corn Muffins (crumbled, or...
by danwatt | Nov 8, 2017 | Side
World's Best Cornbread Stuffing 2 hot Italian sausage2 tablespoons extra-virgin olive oil1 cup carrots (chopped)1 cup celery (chopped)1 cup onion (chopped)kosher saltblack pepper1/2 leaves sage (fresh, chopped)4 large corn muffins3 large egg1/2 cup chicken stock...
by danwatt | Nov 8, 2017 | Side
Cranberry Sauce 1/4 cup orange juice1/4 cup cranberry juice (not cocktail)1 cup honey1 pound fresh cranberries (approximately 4 cups) Wash the cranberries and discard any soft or wrinkled ones.Combine the orange juice, cranberry juice and honey in a 2-quart saucepan...
by danwatt | Nov 6, 2017 | Side
Greek Lemon Pilaf 2 tablespoons butter (or margarine)1/2 cup onion (chopped)1 cup long grain rice2 tablespoons orzo pasta2 cups chicken broth1/4 cup lemon juice2 tablespoons parsley (chopped) In a heavy saucepan, saute onion in butter until tender.Add rice and orzo...
by danwatt | Nov 6, 2017 | Side
Greek Roasted Potatoes 3 pounds baking potatoes (peeled and cut into 1 1/2-inch cubes)1/2 cup olive oil4 clove garlic (minced)1 1/2 teaspoons dried oregano (crumbled)1 teaspoon saltblack pepper (freshly ground)1/2 cup beef stock ( or chicken stock)1/3 cup lemon juice...
by danwatt | Nov 8, 2017 | Side
Herb Parsnip Fries 1 pound parsnips (peeled)3 teaspoons extra-virgin olive oil1/2 teaspoon salt1/4 teaspoon ground black pepper2 tablespoons chives (fresh, minced)2 tablespoons parsley (fresh, minced) Preheat oven to 425F. Cut the parsnips into 1/4-inch thick...
