Sizzling With 6: Highlander Public House Thanksgiving-themed side dishes
WICHITA FALLS, TX (RNN Texoma) - Highlander Public House Chef Erik Scott joined Jake Garcia for our weekly Sizzling With 6 segment on News Channel 6 at Noon. With Thanksgiving right around the corner, Chef Scott gave us a look at three different delicious side dishes for the holiday.
Kernal Corn - 10 Lbs.
Onions, diced - 2 Cups
Garlic, minced - 2 Tablespoons
1/2 & 1/2 - 1 Quart
Milk - 1 Quart
Butter - 1 Lb.
Flour - 4 Tablespoons
Salt - 2 Tablespoons
Pepper - 1 Tablespoon
Sugar - 1 Cup
Procedure: Melt butter in large sauce pan, add garlic and onions. Cook until onions are transluscent. Add flour to make roux. Add 1/2 &1/2 and milk and bring and heat until thick. Add corn, sugar, salt and pepper. Simmer 5 minutes.
Corn Bread, prepared - 1 Package
Chicken Stock - 2 Cups
Sage, dried - 2 Teaspoons
Eggs - 2
Butter - 2 Teaspoons
Onion, small - 1
Celery, chopped - 1/2 Cup
Salt & Pepper - To Taste
1. Preheat oven to 350 degrees F . Grease one 9x13 inch baking dish
2. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft
3. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well
4. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes
Red Potatoes - 20 Lbs.
Garlic, minces - 10 Tablespoons
Milk - 4 Cups
Butter - 2 Lbs.
Salt - 3 Tablespoons
Pepper 1 Tablespoon
Procedure: Boil the potatoes until soft then drain them. Add all the ingredients and mash with hand masher until most of the lumps are out.
To take advantage of our Sizzling With 6 deal with the Highlander Public House and other businesses across Texoma, click here.
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