Recipe Category: Vegetables — Page 5

Vegetables

Tasso and Cheese Biscuits with Pepper Jelly

Experiment with your favorite pepper jelly flavor. The hotter the better. The dough freezes well and can be made in advance.

Fried Green Tomatoes with Shrimp Remoulade

The best of New Orleans paired with the Southern garden. The tomatoes should be fried at the last possible minute as quality suffers as time moves on.

Dirty Rice Cakes with Crawfish Mardi Gras Mix

The rice cakes can be made two days in advance, the topping one day in advance. After you have browned the dirty rice cakes, you can hold them in the refrigerator for up to two days.

Crabmeat Imperial

If you love crabmeat, you’ll love this dish. If you don’t love crabmeat, this dish will win you over. Perfect when paired with champagne. Serve with toasted French bread croutons or a buttery cracker.

Cornmeal Biscuits with Fig Butter

Fig butter is addictive. It is the perfect accompaniment on biscuits, batter breads, toast, croissants, or a loved one.

Broccoli Slaw

The guests will need a fork, but they’ll also need a bigger plate. The tiny broccoli florettes should be no larger than a thimble.

Marinated and Roasted Vegetables

A beautiful statement on any sideboard. Sprinkle a few tablespoons of freshly grated Parmigiano reggiano just before serving. Serve alongside grilled artichoke hearts.

Fried Garlic and Goat Cheese Grits with Blackberry-Tasso Chutney

The only way to make grits more southern is to deep-fry them. Take your time when breading the grits so that they don’t break down in the hot oil. The blackberry chutney has multiple uses in other dishes.

Black Eyed Pea Cakes with Roasted Red Pepper Aioli

A pure Southern treat with a twist, and a perfect use for leftover black-eyed peas. However, the recipe so good, you’ll end up making them exclusively for this application and using the leftover black-eyed peas for a side dish with supper.

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