This traditional south Louisiana side dish features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with cayenne pepper sauce. Chef Gail Cunningham shows you how to make this delicious twist on an American classic that’s sure to spice up any meal!
- 4 lbs yukon gold potatoes, skins on & large dice
- 1 1/4 cups light cream
- 1/2 stick melted butter
- 2 heaping Tbsp “roasted” garlic cloves (see below)
- 2 Tbsp garlic oil
- a bunch of chives, snipped
- salt and pepper
- Garlic Oil
- 1 cup olive oil
- 16-20 garlic cloves peeled
- In a small sauce pan, over the simmer burner on as low as it goes, add the oil and garlic cloves. Allow to cook for 40-45 minutes. The garlic will have softened and browned lightly and will be sweet almost as if roasted in the oven. My opinion, this is much easier for almost the same result.
- Starting with a large pot of salted (3 Tbsp) cold water, boil the potatoes until fork tender. Drain and place back into the pot.
- Add in the cream, melted butter, garlic cloves, garlic oil, salt and pepper. Mash until creamy with nearly all the chunks out, unless of course you prefer chunky potatoes.
- Stir in the snipped chives, leaving a sprinkle to garnish with. Be sure to taste for salt and pepper, potatoes are one of those veggies that sometimes needs a little extra.
- 250 grams of wheat flour
- pinch of salt
- 150 ml of water
- 200 grams of chicken meat, minced
- 2 stalks of green onion, chopped
- 1/2 of small leek, chopped finely
- 2 dried shitake mushrooms
- 1 tablespoon of rice wine
- 1 tablespoon of light soy sauce
- 1 tablespoon of dried shrimps
- 1 teaspoon of sesame oil
- 2 cm long piece of ginger, grated
- 1 teaspoon of potato starch
How to make Siumai chicken dumplings
1. Combine the flour and salt in a large mixing bowl. Make a well in the centre. Bring water to the boil. Pour onto the flour. Mix vigorously and quickly. When the mixture is cool enough to handle (but still warm), knead for 5 to 10 minutes to a perfectly smooth dough. When lightly pressed with your finger, the dough will bounce back.
2. Reconstitute mushrooms and dried shrimps about 30 minutes, drain and chop finely.
3. Mix all filling ingredients well.
4. Divide dough into four pieces. Roll each piece out into a sausage-like rope. Divide each rope into eight pieces. Each piece (there’re 32 in total) makes one wrapper.
5. Place 1 teaspoon of filling in the center of each wrapper, gather edges into flower like shape.
6. Steam about 10 minutes.
7. Serve with favorite dipping sauce.
Here's a simple recipe that turns out marvelous mashed potatoes every time. Chef Cathy Nehmer shows you how to make this delicious side dish.
- 1 pound Brussels sprouts
- 5 tablespoons extra virgin olive oil
- 5 cloves garlic, cut in thin slices
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon balsamic vinegar
- Heat oven to 450 degrees. Trim bottom of Brussels sprouts and remove any undesirable outer leaves. Slice each sprout in half from top to bottom.
- Heat oil in a large heavy skillet over medium-high heat; put sprouts cut side down in one layer in pan. Add garlic, and sprinkle with salt and pepper.
- Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
- Taste, and adjust seasoning if necessary. Stir in balsamic vinegar, and serve hot or warm.
Making lemon curd can be tricky, as it is prone to curdling. Fine Cooking expert Nicki Sizemore shows us an unusual method for making lemon curd that's guaranteed to be so silky and smooth, you won't even need to strain it.
- 3 cups diced French Beans
- 2 cups diced fresh Brown Button Mushroom
- 1 tablespoon mushroom or oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon roasted sesame oil
- 1 teaspoon chopped garlic or shallots
- 1 tablespoon grapeseed oil
- 2 tablespoons water
- dash of salt and pepper
- chopped red capsicum for garnishing
- Heat grapeseed oil in a stainless steel pan or wok and lightly brown chopped garlic or shallots.
- Add in diced brown button mushroom and mushroom or oyster sauce. Stir fry for 2 mins.
- Add in diced french beans, soy sauce and water and stir fry vegetable is cooked but crispy. Season with salt, pepper and sesame oil.
- Dish up on serving plate and garnish with chopped red capsicum and serve with cooked rice.
Yield: 3 to 4 persons
Learn how to make guacamole from Brooklyn Taco Co. chef/owner Jesse Kramer in this Howcast video.