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savor — guide to food & dining on the azalea coast 91 GLUTEN-FREE CORNBREAD STUFFING Recipe courtesy of Dean Neff, PinPoint Restaurant Serves 6 CORNBREAD INGREDIENTS: 2 cups buttermilk 2 eggs 2 cups cornmeal 2 tsp kosher salt 2 tsp baking powder 3 Tbsp melted butter PREPARATION: Preheat oven to 375 degrees. In a mixing bowl, mix all ingredients except 2 tablespoons of the melted butter. Heat a small-medium cast-iron skillet over medium heat, and add the remaining 2 tablespoons of melted butter. Add the cornmeal batter and bake for 10 min-utes or until golden brown. STUFFING INGREDIENTS: 4 quarts cornbread croutons in 1-inch cubes, lightly tossed in melted butter and toasted at 375 degrees until golden brown and crisp, but still slightly soft in the center 3 Tbsp cold butter (substitute olive oil for dairy intolerance) 2 cups minced leeks 1 cup minced celery ½ of a medium-sized minced jalapeño 3 cups low-sodium stock, vegetable or poultry 1 bay leaf 2 Tbsp chopped fresh parsley 1 Tbsp chopped fresh thyme 1 Tbsp chopped fresh oregano Black pepper to taste PREPARATION: Preheat oven to 375 degrees. In a large stockpot or Dutch oven over low-medium heat, add the cold butter. Add the leeks, celery, and minced jalapeño and gently cook while stir-ring constantly (about 5 minutes or until the leeks and celery start to become translucent). Add the cornbread croutons, and toss to coat with the melted butter, leeks, celery and jala-peño. Add the 3 cups of stock and the bay leaf and deglaze. Transfer the crouton mixture out of the pot and into a baking dish. Add the fresh herbs, season with salt and pep-per, and transfer into the oven to bake uncovered for 12-15 minutes or until the top surface has become golden brown and crisp. ADD-ONS: Apple-smoked bacon Crisp hominy Crispy fried sage Dried apricots Pimento cheese Roasted turnips Toasted chestnuts Pan-fried mushrooms www.wrightsvillebeachmagazine.com WBM


2015-11
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