ROASTED PORK TENDERLOIN WITH SAGE CORN BREAD CRUST
Steps:
- Preheat oven to 425°F.
- Pat pork dry and sprinkle with salt and pepper.
- Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.
- Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.
- Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°F).
SAGE AND HONEY SKILLET CORNBREAD
Provided by Greg Atkinson
Categories Bread Brunch Side Bake Corn Honey Sage Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.
- Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.
- Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
- Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.
MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST
Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
- Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.
- Spread curd into crust; smooth top. Dollop creme fraiche on top. Using a wooden skewer or the tip of a knife, swirl creme fraiche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).
SAGE-CORNMEAL CRUST
Use this recipe when making our Marbled Lemon Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 9-inch tarts
Number Of Ingredients 9
Steps:
- Pulse flour, cornmeal, sugar, sage, salt, and lemon zest in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Whisk egg yolks and ice water in a small bowl. With machine running, add to flour mixture through feed tube; process until dough just holds together.
- Turn out dough onto a work surface. Divide in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 30 minutes (or up to 2 days).
- On a lightly floured work surface, roll out 1 disk to a 10-inch round. Fit into a 9-inch tart pan with a removable bottom; trim edges flush with rim. Refrigerate until firm, at least 1 hour (or up to 1 day). Reserve remaining dough for another use (it can be frozen up to 3 months).
- Preheat oven to 375 degrees. Prick bottom of tart shell with a fork. Bake until golden brown, about 25 minutes. Let cool.
CORNMEAL CRUSTED SKATE WITH RICE NOODLE AND PEA SALAD LEMON GRASS CAPER BROWN BUTTER VINAIGRETTE
Steps:
- Season the skate with salt and pepper and dredge in the cornmeal. In a hot nonstick pan add oil and saute skate for about 5 minutes a side until golden brown. Place skate on top of rice noodles. Drizzle with vinaigrette and garnish with pink peppercorns.
- In a saucepot completely melt butter. On low heat, continue heating butter until a brown color is achieved. This will take about 30 minutes. Quickly deep fry capers in this butter which will puff up, sprinkle with salt and strain on paper towel. Do the same thing with the lemon grass, but place into a tall stainless steel container. The butter should still be hot and brown. Add the juice, shallots and Dijon to the lemon grass. With the blender running, slowly pour the hot butter into the mix to make the vinaigrette. Be careful, the butter will foam up. Add salt and pepper and check for seasoning.
- In a large bowl, toss everything together with the vinaigrette. Season and taste.
PORK RIB STEW WITH SAGE CORNMEAL DUMPLINGS
I have been making this stew for more than 20 years. It's a dish I use to celebrate the harvest season. It may be a bit labor-intensive, but it is worth every minute! Experiment with different root vegetables, and use the dumplings in other hearty stews or soups. They are so yummy!
Provided by QUIRKYIQ
Categories Soups, Stews and Chili Recipes Stews Pork
Time 4h15m
Yield 6
Number Of Ingredients 24
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes. Pour off and discard the fat.
- Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes. Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more.
- Stir in potatoes and cook for 5 minutes. Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours.
- To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl. Cut in the shortening until the mixture resembles a coarse meal. Add milk all at once, stirring just until the mixture holds together.
- When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 44.1 g, Cholesterol 36.4 mg, Fat 14.9 g, Fiber 6.1 g, Protein 14.9 g, SaturatedFat 3.9 g, Sodium 950.6 mg, Sugar 9.2 g
SAGE CORNMEAL BISCUITS
My family loves these outstanding savory biscuits with eggs and sausage at breakfast or with meat at dinner. They bake up light and tender and have just the right amount of sage. -Mary Kincaid, Bostic, North Carolina
Provided by Taste of Home
Time 30m
Yield 10 biscuits.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until browned. Serve warm.
Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON SQUARES WITH CORNMEAL CRUST
Courtesy of pastry chef, Anna Olsen .... these are the best selling treat at her Toronto bakery! The cooking time includes cooling.
Provided by CountryLady
Categories Bar Cookie
Time 3h10m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Crust: Preheat oven to 350 F; butter and line the bottom of a 8 x 8-inch baking pan with parchment paper.
- Combine flour, salt, cornmeal and icing sugar; cut in butter until the texture of coarse meal (dough will be crumbly).
- Press dough into pan and bake for 15-18 minutes, until it just begins to colour around the edges; allow to cool.
- Filling: Whisk together all ingredients for filling until smooth and pour over crust.
- Bake for 25-30 minutes, until set and a crust is visible on top of the squares.
- Allow to cool at room temperature for 20 minutes, then chill for at least 2 hours.
- To Assemble: cut squares and serve, dusted with icing sugar.
Nutrition Facts : Calories 211.5, Fat 8.9, SaturatedFat 5, Cholesterol 90.5, Sodium 118.6, Carbohydrate 31.1, Fiber 0.4, Sugar 22.9, Protein 2.8
SAGE CORNBREAD
Steps:
- Preheat the oven to 350 degrees. Grease a 10-inch cast-iron skillet.
- In a mixing bowl, combine all the dry ingredients. In another bowl, combine the vegetable oil, eggs, buttermilk and milk and pour into the dry mixture. Blend quickly with a wooden spoon. Do not overbeat. Stir in the corn.
- Pour the batter into the skillet and bake for 30 to 35 minutes. Cool for a few minutes and cut into serving pieces. Serve warm.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 326 milligrams, Sugar 9 grams, TransFat 0 grams
CORNMEAL CRUST
I needed to make another pizza crust and didn't have time for the dough to rise. This was super simple and quite good. Who knew? Recipe courtesy of Betty Crocker's New Cookbook.
Provided by AmyZoe
Categories Breads
Time 17m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425. Grease 12 inch pizza pan with shortening.
- Heat water to boiling in 2-quart saucepan.
- Stir in remaining ingredients with wire whisk until mixture is smooth and thickens.
- Spoon onto pizza pan and spread evenly, mounding edge slightly.
- Bake 5 to 7 minutes or until set and light brown.
- After you top pizza with your favorite toppings, bake for 15 to 20 minutes or until cheese is melted and toppings are hot.
Nutrition Facts : Calories 90.7, Fat 2.7, SaturatedFat 1.3, Cholesterol 5.1, Sodium 119.5, Carbohydrate 15.7, Fiber 1.5, Sugar 0.1, Protein 1.7
SWEET ONION AND SAGE CORNMEAL FLATS
Provided by Jeannette Ferrary
Categories side dish
Time 45m
Yield 8 pieces of flat bread
Number Of Ingredients 11
Steps:
- Cook the onion in 2 tablespoons of olive oil until soft, about 10 minutes.
- In a small bowl, mix together the yeast, water and sugar, and let stand about 5 minutes, until foamy.
- In a large bowl, mix together the flour, cornmeal and salt. Make a well in the center and pour in the yeast mixture, along with three tablespoons oil. Combine until a dough forms.
- Turn out the dough onto a floured surface and knead gently about 4 minutes, until smooth. Place the dough in a greased bowl, cover with plastic wrap and let rise about 1 hour, until doubled in bulk.
- Punch down the dough, knead to release bubbles and let rest, covered with a towel, for about 15 minutes.
- Preheat the oven to 425 degrees.
- Divide the dough into eight pieces of approximately equal size. On a floured surface, roll out each piece to form a four-inch circle. Brush each circle with oil and sprinkle with cooked onions, coarse salt and sage.
- Dust a baking sheet, 10 inches by 15 inches, with cornmeal, and place the flats on the baking sheet 1 inch apart. Bake 15 minutes, or until golden brown and crisp. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 12 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams
SAGE & CHEDDAR CORN MEAL BISCUITS
These tender cornmeal biscuits are made with buttermilk; sage and Cheddar cheese provide heavenly flavors.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
- Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
- Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.
Nutrition Facts : Calories 148 calories, Carbohydrate 14 g, Cholesterol 8 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 251.7 mg, Sugar 1.1 g
More about "sage cornmeal crust food"
SAGE-CORNMEAL CRUST RECIPE - DELISH
From delish.com
Servings 1Estimated Reading Time 1 minCategory Dessert
RECIPE FOR SAGE CORNMEAL BISCUITS WITH VIDEO - SPINACH …
From spinachtiger.com
WHAT IS CORNMEAL, EXACTLY? | REAL SIMPLE
From realsimple.com
SAGE AND CORNMEAL CRUSTED PORK CHOPS - THRIFTY FOODS
From thriftyfoods.com
MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST RECIPE
From delish.com
SAGE AND HONEY SKILLET CORNBREAD RECIPE - BON APPéTIT
From bonappetit.com
VERSATILE CORNMEAL CRUST RECIPE - OPRAH.COM
From oprah.com
SAGE AND HONEY SKILLET CORNBREAD - SERIOUS EATS
From seriouseats.com
CORNMEAL CRUST: FOR PIES, TARTS, GALETTES & CROSTATAS
From westviamidwest.com
28 CREATIVE WAYS TO USE THAT BAG OF CORNMEAL IN YOUR …
From southernliving.com
CORNMEAL SAGE CHICKEN BISCUIT - COOKING IS MY SPORT
From cookingismysport.com
SPINACH QUICHE WITH CORNMEAL CRUST - RACHEL COOKS®
From rachelcooks.com
ARUGULOVE: MARBELIZED LEMON TART WITH SAGE CORNMEAL CRUST
From arugulove.blogspot.com
CHICKEN POT PIE WITH CORNMEAL SAGE PASTRY - BRIDGET'S GREEN KITCHEN
From bridgetsgreenkitchen.com
HEALTHY CORNMEAL RECIPES | EATINGWELL
From eatingwell.com
CORNMEAL PIZZA CRUST NO FLOUR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
8 BEST CORNMEAL SUBSTITUTES FOR EVERY DISH - ROBUST KITCHEN
From robustkitchen.com
HONEY CORNBREAD WITH FRESH SAGE | FOODTALK
From foodtalkdaily.com
SAGE CORNBREAD - CULINARY GINGER
From culinaryginger.com
SAGE CORN BREAD - CARNATION®
From verybestbaking.com
SAGE-CORNMEAL CRUST RECIPE | RECIPE | TART DESSERT, LEMON TART, …
SAGE CORNMEAL STICKS | CANADIAN LIVING
From canadianliving.com
SAGE | FOOD & WINE
From foodandwine.com
BUTTERNUT SQUASH, GOAT CHEESE AND SAGE GALETTE WITH CORNMEAL …
From kelseyvlamis.com
CORNMEAL SAGE BISCUITS | COOKING IS MY SPORT
From cookingismysport.com
FOODCOMBO
MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST RECIPE
From pinterest.ca
HOW TO MAKE A SWEET CORNMEAL CRUST | RUSTIC PLATE
From rusticplate.com
CHEDDAR AND SAGE SKILLET CORNBREAD - CANADIAN LIVING
From canadianliving.com
HOW TO MAKE MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST
SAGE CORNMEAL CRUST FOOD- WIKIFOODHUB
From wikifoodhub.com
SAGE AND CORNMEAL CRUSTED PORK CHOPS | RECIPE | RECIPES, PORK, …
From pinterest.ca
CORNMEAL CRUST | SOUTHERN LIVING
From southernliving.com
WHAT ARE THE BENEFITS OF EATING CORN MEAL? - SF GATE
From healthyeating.sfgate.com
SAVORY CORNMEAL PIE CRUST - BEST VEGAN TIPS
From bestvegantips.com
EASY CORNMEAL CRUST RECIPE - FOOD REPUBLIC
From foodrepublic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love