Winston’s Restaurant
Brussels Sprouts with
Caramelized Shallots, Bacon and Walnuts
· 20 oz. Brussels sprouts, trimmed and cut in half
· 2 shallots, sliced
· 6 slices bacon, cooked crisp and crumbled
· ½ cup toasted walnuts
· Olive oil
· Butter
Blanch trimmed Brussels sprouts in simmering water for about 2-3 minutes, or until bright green. Drain and plunge into ice water. Once cold, drain the sprouts well.
About 30 minutes prior to serving, sauté the shallots in 2 Tbls of olive oil and 2 Tbls butter over medium heat. Once softened, reduce the heat to low and cook until very soft and browned.
Return heat to medium hot and add the Brussels sprouts, tossing to combine. Heat thoroughly, adding the bacon and walnuts just before serving. Toss to combine and serve. Serves 4-6
Winston’s Restaurant
Cornbread Dressing with
Sundried Tomato and Father’s Sausage
· 1 9” pan of prepared cornbread, cubed
· 1# prepared herb seasoned croutons
· 4 oz. sundried tomatoes, diced
· 8 oz Father’s Sausage, thoroughly cooked and crumbled
· 1 stick butter
· 2 ribs celery, diced
· 1 medium onion, diced
· 8 cloves garlic, minced
· Approximately 4 cups chicken stock
· Salt and pepper to taste
· Minced fresh sage or dried rubbed sage, if desired
Combine the cornbread, croutons, sundried tomato and cooked sausage in a large bowl.
Melt the butter in a large sauté pan. Add the celery and onion and cook until softened and the onion is translucent. Add the garlic and cook briefly. Pour in the chicken stock and heat until barely simmering. Remove from heat.
Pour the chicken stock and vegetables over the cornbread mixture, stirring to combine. Once the bread mixture is well blended and moistened, spoon into a buttered casserole dish.
Bake covered, at 375° for 20-30 minutes, or until hot. Uncover and continue baking until the top crust is crispy and browned, about 15 additional minutes. Serves 6-8.
