food

Thankful for Sides!

Thanksgiving is Chef Rashida’s favorite holiday because it is all about the food! Tonight she is teaching you a few Chef tricks of the trade, taking your thanksgiving sides game up to the next level. Rashida’s Oyster and Lardon Dressing, Calalloo and Collard Greens, and Double Stuffed Yams with Thyme Pecan Crunch are definitely something to be thankful for!

food

Thankful for Sides!

Thanksgiving is Chef Rashida’s favorite holiday because it is all about the food! Tonight she is teaching you a few Chef tricks of the trade, taking your thanksgiving sides game up to the next level. Rashida’s Oyster and Lardon Dressing, Calalloo and Collard Greens, and Double Stuffed Yams with Thyme Pecan Crunch are definitely something to be thankful for!

Ingredients

  • 1 pound cured pork belly cut into lardon strips
  • 1 cup sliced scallions, greens and white
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1 cup anaheim pepper
  • ½ cup sliced garlic
  • 2 cups roasted chicken stock
  • 12 cups medium to small diced dried cornbread
  • 1 tablespoon tabasco hot sauce
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon aleppo pepper
  • 24 fresh oysters to shuck or 1 pint shucked oysters, drained save the liquor
  • 2 eggs, beaten

Steps

  1. Preheat the oven to 350 degrees, butter a 2 quart baking dish, or casserole.
  2. Render the lardon in a crowded sauce pan at medium heat until the lardons are cooked but not crispy. Scoop out the lardons and reserve the fat.
  3. Add the onion, bell pepper, anaheim, and scallions to the pan and saute for 3-5 minutes. Add the garlic, salt and aleppo and saute another 2-3 minutes. Turn off the heat and add the sage.
  4. In a large bowl combine the vegetable mix, cornbread, lardons, chopped parsley and oysters. Add the chicken stock and eggs, if mixture is dry, add come of the drained oyster liquor. Transfer mixture to the butter dish and bake uncovered until the top is firm and crispy.

Ingredients

Thyme Pecan Crunch

  • 1 cup panko bread crumbs
  • ½ cup light brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon picked thyme
  • ¼ teaspoon ground ginger
  • 1 cup chopped pecans
  • 4 tablespoons unsalted butter

Double Roasted Sweet Potatoes

  • 4 each medium sweet potatoes
  • 2 egg whites
  • 1 cup maple syrup
  • 1 teaspoon salt
  • ½ cup olive oil
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom

Steps

Thyme Pecan Crunch

  1. Pulse the panko, brown sugar, salt, ginger, thyme, and half the pecans in the food processor, until fine. Add the butter and pulse into a crumb texture. Transfer to a bowl and stir in the remaining chopped pecans. Cover and set aside.

Double Roasted Sweet Potatoes

  1. Preheat the oven to 400 degrees.
  2. Toss the sweet potatoes in the olive oil and salt and roast on a sheet tray for 15-20 minutes until the sweet potatoes are soft. Pull from oven and let cool.
  3. Lower the temperature of the oven to 350 degrees. Once cool, slice the potatoes in half and gently scoop out the meat of the potato, reserving the skins.
  4. Mix the potato center with the salt, maple syrup, cinnamon, and cardamon. In a separate bowl beat the egg whites into soft peaks and gently fold the egg whites into the potato mixture.
  5. Transfer the sweet potato mixture into a piping bag with the tip of your choice.Pipe the mixture into the skins of the sweet potato. Top the piped potato with the pecan mixture and bake for 10-15 minutes until the topping is golden brown.

Ingredients

Dashi Broth

  • 4 cups water
  • 1 sheet kombu
  • 2 cups dried shiitake mushrooms
  • 2 cups bonito flakes

Collard Greens

  • 2 white onions, sliced thinly
  • 1 tablespoons minced fresh ginger
  • 4 cloves garlic, microplaned
  • 2 bunches collard greens, sliced thinly
  • 2 bunches amaranth, picked from stem
  • 1 tablespoons red pepper flakes
  • Salt to taste

Steps

Dashi Broth

  1. Place kombu, mushrooms, and water in a medium saucepan of cold water, bring to a low simmer for 5 minutes. Turn off the heat and add the bonito flakes, steep for 30-45 seconds then drain the ingredients and save the broth.

Collard Greens

  1. Saute the onions, and ginger until translucent. Add the microplaned garlic and stir, add the finished dashi broth and red pepper flakes. Add the collard greens, cover and cook for about an hour until the greens are soft.
  2. Once the greens are fully cooked, stir in the amaranth, saute for about 2 minutes until it is just wilted. Season with salt and serve.