By TSB Contributor, Lorie Fangio
When the weather starts to warm up and the farmers markets roll back their awnings, you know it’s time to add fresh southern side dishes to your family table. When planning your menu it is typical to focus on the meat, or protein portion of your meal, but a fantastic side dish can be the star of the show instead of an afterthought.
Side dishes offer tasty variety and are the best way to pack those much needed vegetables into our diet. Dark leafy greens are a southern staple and are full of nutrients making my flavorful Sautéed Kale, a terrific go-to weeknight option. There is nothing like crisp, sweet corn right out of the field and when you add the kick of peppers, like in my Creamed Corn with Jalapenos, it really wakes up the taste buds. My tender moist cornbread is a great addition to any spread and it is bound to become a family favorite.
Let southern side dishes take the spotlight and your family will be running to the dinner table tonight.
Join me in the McKinney, Market Street Kitchen this Thursday, April 25th for *Southern Entertaining or on my Blog, Around the Table, for more delicious recipes and entertaining ideas.
Creamed Corn with Jalapenos
4 ears of corn
2 tablespoons grated onion1 jalapeno pepper, seeded and finely diced
1/4 cup heavy cream
1/4 cup parmesan cheese
1 teaspoon butter
Salt and pepper to taste.
Using a sharp knife cut down the ears of corn to remove the kernels. In a medium chef’s pan, cook onions and jalapenos in butter for 2-3 minutes. Add remaining ingredients and cook stirring constantly until sauce begins to thicken 6-8 minutes.
1 bunch of Kale or other green
1 tablespoon salt
1 tablespoon butter
1 garlic clove pressed
¼ teaspoon crushed red pepper
Wash kale and trim off any tough stems. Layer the leaves on top of one another and roll leaves to form a log, cut the log into about 1 inch pieces. In a large stock pot, bring 4 quarts of water to a boil. Add salt to water. Add Kale and cook for 2-3 minutes to tenderize and set color. Remove kale and run under cold water until cool. In a sauté pan set to medium heat add butter, garlic and red pepper, cook for 1-2 minutes. Add Kale and toss to coat well, cooking for 3-5 minutes.
1 ½ cups yellow corn meal
½ cup flour
2 teaspoons baking powder
½ cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
¼ cup butter melted and cooled
1 ½ cups milk
Preheat oven to 450 degrees. Combine dry ingredients in a bowl and whisk together. Add wet ingredients and mix until combined. Pour batter into a greased 9-10 inch round baking dish, bake for 5 minutes, turn heat down to 375 and continue baking for 15-20 minutes until cornbread is firm and beginning to brown.
*Southern Entertaining with Lorie Fangio
Thursday, April 25th, 6:30-8:30 Market Street, McKinney Call TODAY for reservations 972-548-5140
Join us in the cooking school for classically southern dishes with an elegant twist and we’ll have you grinning from ear to ear with inventive ways to serve them. The fun will begin with tender Cornbread Griddle Cakes piled high with succulent barbecue pork loin and crunchy ranch slaw, next, sweet Fruit Medley dressed with a yummy poppy seed concoction not to be out done by puffy Sweet Potato Biscuits served with ham and Honey Butter. We will merge two standards into one amazing Potato Cobb Salad and we’ll make the south proud with crispy Fried Green Tomatoes served with Blue Cheese Dressing. No southern menu would be complete without a sweet treat; we’ll offer moist Red Velvet Brownies with cream cheese frosting and individual Bread Puddings served with decadent Bourbon Sauce.