Sweet Potato Spoon Bread

November 29, 2011 by 2 Comments

Sweet Potato Spoon Bread

The perfect blend of sweet and savory, our Sweet Potato Spoon Bread is a decadent side dish perfect for any gathering.

From the first time we tasted this decadent recipe, we knew we’d found a keeper. Delicious enough to be desert, this rich and creamy spoon bread is a sweet and savory blend of vegetables and spices. Sweet potatoes are baked until their natural flavors literally ooze through their skins, then they are combined with a medley of spices, pureed and baked into a rich custard. Whether served with roasted poultry or glazed pork, this is a luscious taste of home-baked goodness your family will ask for time and again.

PREP: 20 minutes
COOK: 100 minutes
TOTAL TIME: 2 hours

INGREDIENTS

  • 4 large sweet potatoes, about 4 pounds
  • 1/4 cup yellow cornmeal
  • 2 cups whole milk
  • 4 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/4 cup honey
  • 4 large eggs
  • 1 cup heavy cream

DIRECTIONS

  1. Heat oven to 400°F. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
  2. Reduce heat to 350°F. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
  3. Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.

TIPS: When baking the potatoes, be sure to poke them all over with a fork so they don’t explode in the oven. Also, place a baking sheet beneath them to collect any juices that may drip down to ensure easy cleanup.

YIELDS: 10 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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Corn, Tomato, and Black Bean Salsa

October 18, 2011 by 1 Comment

Corn, Tomato, and Black Bean Salsa

Great as a side dish or served with blue corn chips for a quick snack, our Corn, Tomato, and Black Bean Salsa is refreshing and delicious with a touch of sweetness.

Nothing transports our taste buds to the American Southwest like salsa. Found on nearly every table in the area, salsas have become more popular than ketchup. Whether sweet, smoky, mild or flaming hot, there are literally hundreds of variations on this staple condiment. Our Corn, Tomato, and Black Bean Salsa is cool and delicious with the added ingredients of cilantro, garlic and onion. A touch of our Red Chile Honey lends a smoky sweetness to this flavorful blend of fresh ingredients.

PREP: 10 minutes + 1 hour chill time
COOK: 2 minutes

INGREDIENTS

  • 1/2 cup fine chopped white onion
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1/4 teaspoon lightly toasted, freshly ground cumin
  • 1 jalapeno chile, minced
  • 2 tablespoons cider vinegar
  • 1 tablespoon Red Chile Honey
  • 1 teaspoon kosher salt
  • 3/4 cup fresh corn kernels
  • 3 large ripe Roma tomatoes, diced
  • 1 cup cooked black beans

DIRECTIONS

  1. Lightly sauté onion and garlic in olive oil until soft, about 2 minutes, over medium heat; set aside.
  2. Combine chopped cilantro, cumin, jalapeno, vinegar, honey, and salt in a large bowl.
  3. Add corn, tomato, black beans and sautéed vegetables. Stir to combine thoroughly. Cover and refrigerate for an hour so flavors can combine.

TIPS: Serve with blue corn chips for a quick snack or aside favorites like Chiles Rellenos or Carne Adovada for a complete meal.

YIELDS: 2 1/2 cups

© 2011 Jadeworks Entertainment. All rights reserved.

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Red Chile Honey

October 17, 2011 by 8 Comments

Red Chile Honey

Great as a glaze or as an addition to your favorite salsa, our Red Chile Honey makes everything a little extra special.

Ever since we were wed, we’ve had a love affair with the American Southwest. We’ve taken more trips to New Mexico than we care to count, and whether we’re in the little town of Jemez Springs at a rustic bath house and its neighboring cowboy bar, stepping into the past at a Mexican saloon in Albuquerque’s Old Town square, or exploring the wonders of magical Sante Fe and dining at one of the city’s culinary treasures like Pasqual’s, Geronimo or The Shed, we’re always discovering new flavors we want to introduce to our kitchen at home. This recipe for Red Chile Honey is one of the many flavors we’ve brought back with us. We love how simple it is to prepare. Add it to homemade salsas or use it as a glaze for pork, poultry or even roasted vegetables like squash to give your favorite meal something extra special and a kiss of sweet, smoky flavor.

PREP: 2 minutes
COOK: 1 minute

INGREDIENTS

  • 1 cup honey
  • 1 tablespoon red chile powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground garlic salt

DIRECTIONS

  1. Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.

TIPS: If using as a glaze, baste meat or vegetables during the last few minutes of cooking.

YIELDS: 1 cup

© 2011 Jadeworks Entertainment. All rights reserved.

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