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***PLANTAINS; SWEET POTATO
-AND ASPARAGUS, SWEET POTATO
-AND
; SUCCOTASH***, ASPARAGUS
SUCCOTASH
2 tb Olive oil
1 lg Plantain
1 Sweet potato; peeled and
-diced
1 bn Asparagus
Chayote squash; sliced
4 Tomotillos; chopped
1 tb Herb butter
SAVORY CORN BUTTERNUT SQUASH
Butter
2 Eggs
1 c Cream
1 c Corn- raw; off the cob
1 c Butternut squash; diced
1/2 tb Garlic
1/2 tb Shallots
2 tb Olive oil
Salt and pepper to taste
***ROASTED CHESTNUT; FIG AND
-CORNBREAD, FIG AND
-CORNBREAD
-STUFFING***, STUFFING-
2 c Cornbread
2 Eggs
1/2 c Cream
1/4 c Figs rehydrated in 1/2 cup
-apple cider
1 pn Thyme
10 Roasted and shelled chestnut
-chopped in
; large pieces
-PORK ROAST ON PARSNIP RACK-
4 lb Cleaned pork loin; up to 5
Salt and Pepper to taste
Parsnips; cut in half
2 tb Olive oil
Plantains:
Saute all ingredients in hot pan with olive oil for 6 to 8 minutes until
sweet potatoes are tender. Finish with salt, pepper and herb butter.
SAVORY CORN BUTTERNUT SQUASH BRULEE:
Grease 4 ramekins with soft butter, mix the eggs and cream together and
fill the molds half way up. Saute the other 4 ingredients for 4 to 5
minutes and put into the mold bake in a water bath at 375 degrees (or 20
minutes or until stiff to the shake.)
ROASTED CHESTNUT, FIG AND CORNBREAD STUFFING :
Mix all ingredients together and bake for 25 minutes in a small roasting
pan at 375 degrees.
PORK ROAST ON PARSNIP RACK:
Salt and pepper pork. Sear in hot pan, place on top of parsnips which are
cut in half and oiled, roast at 375 degrees for 35 to 40 minutes.
Yields
1 servings
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