A Mexican’s Answer to Cornbread Dressing

I tried Cornbread Dressing for the first time in my late teens when a friend offered me some of his family’s Thanksgiving leftovers. Born into the camp of French Bread Stuffing, I immediately shifted alliances as I found the toothsome yet creamy corn flavor of the cornbread version superior. Since then, I’ve made different versions of it on every holiday, although my family often sneered at my betrayal. Then, I moved to The South, where Cornbread Dressing reigns supreme! I’ve tried numerous varieties, including one loaded up with oysters! I’ve settled on my own version that represents me, where I come from, and what I love. So here, is a Mexican’s answer to the classic southern staple.

First, you’ve got to make cornbread. Now, recipes for cornbread vary greatly from one side of the Mason-Dixon line and the other. Southerners always make theirs savory and in an iron skillet, pouring the batter into a bubbling vat of melted butter (or bacon grease) that makes a cracking hiss sound as it forms a crispy buttery crust. The Yankee version is good too, but with sugar added, it’s moister and more like cake. For cornbread stuffing, you want the Southern version.

Just follow the directions on the back of the box of Jiffy Mix and be sure to place 1/4 stick of butter into an iron skillet and heat in the oven prior to adding the batter. After your cornbread is cooked, allow it to cool, crumble evenly over 2 cookie sheets and toast for 20 minutes in a 350 degree oven. Allow to cool.

Okay, so now onto all the yummy innards of my cornbread dressing.

Ingredients:

• 2 Andouille sausage, simmered until cooked through (yes, I know, not exactly Mexican. But, I’m a transplant to New England and Mexican sausage isn’t readily available. I would use Longaniza or Chorizo if I were in my native California.)
• 1 large onion, minced
• 6 cloves garlic, minced
• 1 bell pepper, minced
• 1 jalapeno, minced
• 1 chipotle chile, minced
• 2 ribs celery, minced
• 1/2 stick butter, plus more for greasing pan
• 3 eggs
• 1 1/2 cup chicken stock (or more if your mixture is dry)
• 1/2 cup cilantro, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1/2 tablespoon salt

In food processor, pulse cooked sausage until ground fine and set aside. In large skillet, on medium low heat, melt the butter and sweat the onion, garlic, peppers, celery until onions are translucent or about 10 minutes. Remove from heat. In large bowl, whisk eggs and add cilantro, oregano and thyme. Mix in the vegetable mixture and sausage and the cornbread and add chicken stock. If you need more stock, add more. It should be the consistency of a thick pancake batter, not too dry. Pour into large greased casserole dish and bake at 375 for 25-30 minutes or until golden and crispy around the edges.

Turkey Tacos

Turkey Tacos are tradition in my family. These are, quite possibly, my favorite part of Thanksgiving. Hunting down some decent quality tortillas was the toughest part of this recipe — get the thickest, most handmade looking variety that you can find. Top with pico de gallo, your choice of grated cheese and you’ve got a leftover turkey tradition that you will crave more than just once a year!

Ingredients:
1 pound cooked turkey, cubed
1 onion diced
3 tablespoons New Mexico chile powder
3 tablespoons Achiote Chile powder
3 tablespoons Cumino molido
1 tablespoon onion powder
1 tablespoon granulated garlic
1 tablespoon tomato paste
3/4 cup water
2 tablespoons olive oil

Heat large skillet with olive oil and add spices until toasty. Stir in tomato paste, onion and turkey. Add water, salt and pepper. Turn heat to low and simmer, covered, for 10 minutes, then uncover an simmer until most of the liquid evaporates.

Meanwhile…
Finely grate some sharp Cheddar cheese and set aside. If desired, add condiments of your choice, such as: shredded lettuce, cabbage, sour cream, guacamole, black olives…you get the idea.

Make some pico de gallo (fresh salsa) by adding to a bowl:
4 tomatoes, fine dice
1 onion, minced
2 jalapeño, minced (more or less depending upon how spicy you like it. I add 4.)
Handful cilantro, minced
Juice of two limes
1/2 tablespoon salt
1 tablespoon cumino molido

If you make this ahead, the flavors meld and it gets better!

Blister tortillas on high heat and reserve. Assemble tacos by spooning 3 tablespoons of turkey meat into center of tortilla. Top with condiments, fold in half and serve.

Buttermilk Bisquits & Bacon Gravy

I know this dish isn’t healthy. I’m fully aware of it’s artery clogging potential. But, it’s so goooood. The homemade buttermilk biscuits are light and fluffy, the gravy savory and creamy, and then the crispy bits of bacon crumbled on at the last second round out this deeply comforting lazy Sunday breakfast. You’ll probably want to take a nap immediately after devouring this dish, but it’s so worth it. You know you want to try it. I dare ya!

But, don’t even THINK about trying to make this with canned or frozen biscuits! It will be a waste of your precious calories. Perfect biscuits are easier than you think, as long as you adhere to a few strict guidelines:

1. Use COLD butter. Cut it into little cubes and pop it in the freezer for a few minutes.
2. DON’T OVERMIX the dough. Mix until JUST combined.
3. DON’T roll the dough with a pin, gently pat it out with your hands.

Buttermilk Biscuits

• 2 cups All Purpose Flour, plus more for dusting
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon sea salt
• 3 tablespoons cold butter, cut into cubes
• 3 tablespoons shortening
• 1 cup (approximately) buttermilk

Whiz all the dry ingredients together in a food processor. Add the butter and shortening and pulse until the mixture resembles grated parmeasan cheese. Add buttermilk and pulse again until just combined. Gently pat dough out onto floured surface to 1 inch thickness. Fold dough in half and pat down to 1 inch thickness again. Do this step four more times, finishing with a rectangle that is 1 inch thick. At this point you have two options:

1. Use a cookie or biscuit cutter to cut circular biscuits.
2. Do what I do and cut square biscuits that are equal in shape/size. I like this method because there are no scraps and I don’t need to reform my dough, I just cut once and done!

Place biscuits on cookie sheet touching each other if you like soft, fluffy biscuits and separated if you prefer crispier biscuits. Brush biscuits with melted salted butter.

Bake at 425 degrees for about 25 minutes or until just golden.

Bacon Milk Gravy

• Six slices bacon, cut into 1 inch pieces
• 1/4 cup flour (more or less depending upon how much fat is in the pan)
• 1 1/2 cups scalded milk
• Lawry’s Season Salt
• Black Pepper

Heat large saute pan over medium heat and render all the fat out of the bacon. Remove crisped bacon with a slotted spoon and set aside.

Next, make a roux by dusting the flour in an even layer over the bacon fat and mix with a wooden spoon. If yours has too much flour, it will look more like dough, which is easily remedied by adding a tablespoon or two or butter to the pan. Heat carefully, not allowing the flour to burn until it starts to turn slightly golden and smells toasty. This takes just a few minutes.

Now, it’s time for the milk. If you add cold milk, you dramatically increase the chance of lumpy gravy, which nobody likes. Steaming hot milk will help to prevent this problem, but you still need to be prepared to whisk like the dickens. So, now carefully pour in the milk with one hand while whisking vigorously with the other until all the flour is incorporated into the milk. If it’s too thick already, add a bit more milk. It’s okay, at this point, if it’s cold milk.

The perfect amount of Lawry’s is an even layer over the top of your gravy. Why Lawry’s? I dunno, that’s how my mother did it, so now that’s what I do. Remove from heat, whisk in seasonings and ladle over two piping hot biscuits. Top with crispy bacon crumbles and enjoy your few minutes of sheer pleasure.

Thai Curry with Coconut Milk & Brown Rice

I CRAVE this flavorful dish and rush out to gather up all the ingredients. It’s incredibly easy with curry paste found at any asian market, buy your bok choy while your there, too. You’ll get so much more for your money, and it’s usually fresher than what you’ll find at the supermarket.

Ingredients:

1 head cauliflower, cut into florets

4 bunches baby bok choy, separated

2 cloves garlic, peeled and minced

1 tbsp fresh ginger, grated on microplane

2 heaping tbsp panang red curry paste

1 can coconut milk

1/2 lime, juiced

1 tbsp peanut oil

1 tsp sesame oil

soy sauce to taste

Cut into large dice:

2 peeled sweet potatoes

2 peeled carrots

1 onion

In wok or large saute pan, heat peanut oil over medium high heat. Add onion and carrots and saute for a few minutes. Stir in garlic and then add curry paste and coconut milk. Add remaining ingredients (except lime juice, ginger, sesame oil & soy sauce) and simmer until tender. Stir in lime juice, ginger, sesame oil and soy sauce to taste. Serve with steamed brown rice.

Chili Relleno Casserole

I love Chili Rellenos. Stuff em with whatever…shrimp, chicken, cheese…and I’ll devour them. I especially love these, stuffed with Queso Oaxaca & Chipotle braised beef.

Adapted from this recipe.

Roasted Cauliflower

The most scrumptious main dish my whole family enjoys, this roasted cauliflower is sure to please everyone.

Ingredients:

1 head cauliflower

1 tablespoon nutritional yeast

2 tablespoons olive oil

1 tsp kosher salt

1/2 coarse ground black pepper

2 tablespoons pecorino romano

Directions:

Heat oven to 400 degrees. Cut cauliflower into florets, utilizing the large outer leaves. Toss all the ingredients in a large bowl and spread evenly onto cookie sheet. Roast for 25-30 minutes or until golden. Simply delicious and a perfect side dish to any entree, atop your favorite pasta or fulfilling all on it’s own!