Award Winning Plantation Dressing Food
PLANTAIN STUFFING
Provided by Sunny Anderson
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Place the stuffing cubes in a large bowl and set aside. In a large sauté pan over medium-high heat, add 2 tablespoons butter and 2 tablespoons olive oil. Add the jalapenos, onion, bell pepper and thyme, then sprinkle with a pinch each of salt and pepper. Cook, stirring, until the onion and bell pepper are tender, then add the garlic. Cook until the garlic is tender, then remove the vegetables to the bowl with the stuffing cubes.
- Wipe out the pan with a paper towel and place back on the heat. Add the remaining 4 tablespoons butter and 2 tablespoons olive oil to the pan. When the butter is melted and bubbling, add the plantains and sprinkle with salt. Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes. Pour over the stuffing in the bowl. Add the chicken stock and stir or mix with your hands.
- Pour and press the stuffing into an 8-inch square baking dish, cover with foil and bake 30 minutes. Uncover and continue baking until golden, another 20 minutes.
PLANTATION DRESSING
This was the house dressing at The Plantation restaurant in Moline, Illinois. It is no longer around, but many around here still remember this fabulous dressing. I can't say this is the exact recipe they used, but it is very close if not exact. It is similar to a creamy garlic, but with the added punch of anchovy paste.
Provided by chefboy
Categories Salad Dressings
Time 5m
Yield 1 1/2 pint
Number Of Ingredients 5
Steps:
- Beat together all ingredients in mixer.
- Store in tightly closed jar and keep refrigerated.
CHEF GERARD'S AWARD WINNING CAESAR SALAD DRESSING
Recipe from my dad, Chef Gerard (now deceased). He trained in France and Germany. He developed this recipe as assistant chef at Waldorf Astoria Hotel in NYC many years ago. He later used this at Blackstone Hotel in Kansas City, Drake Hotel in Chicago, and when he was Executive Chef at the Hotel Utah in Salt Lake City (where he was featured in Gourmet Magazine). This recipe won countless awards and was in national cooking magazines. Not as easy as other Caesar dressing recipes, but worth the effort! I guarantee it! Julia Child has a great Caesar dressing recipe, but this recipe beat hers in one contest. Chef Gerard suggested letting this dressing stay in the refrigerator for 2 days for better flavor. Optional, but suggested.
Provided by Bueny
Categories Caesar Dressing
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Crush parsley, green onions, celery salt, oregano, basil, black pepper, paprika, and garlic cloves together to create a paste. Combine paste with olive oil, Burgundy wine, white wine vinegar, and stewed tomatoes in a mixer. Mix for 5 minutes. Refrigerate. Stir well before serving.
Nutrition Facts : Calories 662 calories, Carbohydrate 4.4 g, Fat 72.3 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 10 g, Sodium 334.3 mg, Sugar 1.6 g
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