Bacon, Cheddar, and Jalapeno Skillet Cornbread

This savory cornbread is packed with flavor! Add-ins of bacon, cheddar cheese, shallot, corn, and jalapeño peppers turn this not-so-average side dish into a feature dish. We recommend enjoying this extra-moist cornbread warm with a dab of butter and a drizzle of honey (or maybe some hot honey for a little extra kick)!

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Bacon, Cheddar, and Jalapeno Skillet Cornbread
Makes 8 wedges

Ingredients:

6 slices bacon, cooked and crumbled
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup corn kernels (fresh or frozen)
2 tablespoons minced shallot
1 cup extra sharp cheddar cheese, coarsely grated
1 jalapeño, one half sliced crosswise, one half diced
1-1/3 cups buttermilk
1/3 cup melted butter, plus
1 tablespoon, divided
1/2 cup plain unflavored Greek yogurt
1 large egg, beaten

Directions:

1. On the stove top, cook the bacon in a 10-inch cast iron skillet until crispy. Remove and let drain on a paper towel-lined plate. Once cooled, crumble or cut the bacon into bits. Wipe out the excess bacon grease from the pan.

2. Preheat the oven to 375 degrees F. Place the cast iron skillet in the oven to preheat as the oven preheats.

3. In a large mixing bowl, combine the dry ingredients: the cornmeal, flour, baking powder, salt, and pepper and whisk together until evenly combined. Fold into the flour mixture, the cooked bacon, corn kernels, shallot, grated cheese and diced jalapeño (save a handful of the cheese and the jalapeño slices for a top garnish on the batter).

4. In a separate bowl, mix the wet ingredients together. Whisk the buttermilk, melted butter, yogurt, and egg together. Pour the mixture over the dry ingredients and stir with a spoon until just combined.

5. Use quality hot pads to remove the preheated cast iron skillet from the oven and melt the remaining 1 tablespoon of butter in the hot skillet. Immediately pour the cornbread batter into the prepared pan and sprinkle with the reserved jalapeño slices and grated cheese.

6. Bake the cornbread for 20-25 minutes, or until the top is golden. Serve warm, with butter and honey, or even hot honey for a little extra kick!

Saffron & Butternut Squash Risotto with Crispy Prosciutto

Creamy, and satisfying, this saffron and butternut squash risotto is topped off with crispy prosciutto and toasted pine nuts creating a dish that captures the essence of autumn flavors! The risotto becomes extra rich and creamy with the addition of roasted and pureed butternut squash.

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Saffron & Butternut Squash Risotto with Crispy Prosciutto
Serves 6

Ingredients:

1 medium butternut squash, diced into 3/8" cubes
4 tablespoons olive oil, divided
1 onion, finely diced
4 cloves garlic, minced
4 tablespoons butter, divided
2 cups arborio rice
1 cup dry white wine
4-5 cups chicken broth
1/2 teaspoon of saffron, or about 8 threads
1/2 cup parmesan cheese, grated
Kosher salt and pepper to taste

Garnish:

1-2 oz prosciutto, cooked in a pan until crispy
Parmesan cheese

Risotto Directions:

1. Preheat the oven to 400 degrees F. Place the diced butternut squash in a single layer on a large roasting pan. Drizzle with 2 tablespoons of olive oil. Sprinkle the squash with Kosher salt and pepper and roast for about 20-25 minutes or until fork tender. Stir and toss the squash halfway through the roasting process. Remove half of the squash and puree with a small food processor or immersion hand blender. Reserve the other half as cubes to be added to the finished risotto.

2. In a large Dutch oven over medium-high heat, sauté the onions and garlic in a blend of 2 tablespoons of butter and 2 tablespoons of olive oil until translucent. Add the arborio rice and stir until coated. Then, add the white wine and continue to stir until it is fully absorbed.

3. Meanwhile, in a separate soup pot, bring the broth to a simmer and separate one cup of broth into a separate bowl or measuring cup. Add the saffron to the reserved broth to infuse flavor to the broth. Set aside.

4. Once the wine is absorbed into the rice, slowly add 1-2 ladles of broth to the pot of rice, starting with the saffron-infused broth; bring to a low simmer. Keep simmering and slowly add ladles of broth (one ladle at a time). Stir continuously, until the broth becomes absorbed.

5. While the risotto cooks, prepare the crispy prosciutto. In a large skillet or braiser, heat a tablespoon of olive oil and cook the prosciutto until crispy. Remove the prosciutto once crispy and set aside on a paper towel-lined plate.

6. Continue cooking the risotto. Season with Kosher salt and pepper while stirring and adding the broth. Taste test the risotto often to ensure adequate amounts of salt and pepper are used, according to your taste. When the risotto is al dente, add 1 more ladle of the broth, stir, and turn the heat down to low.

7. Add the roasted, pureed squash and stir. Then, add the cubes of roasted squash. For a silky finish, stir in the remaining 2 tablespoons of butter and 1/2 cup of Parmesan cheese.

8. Serve hot. Garnish with the crispy prosciutto.

April 11, 2019 - Spring Dinner Menu

March 7, 2019 - Mother Sauces 101

November 1, 2018 - Mastering the Thanksgiving Essentials

October 4, 2018 - Great Gratins

August 23, 2018 - Caribbean Party Menu

June 7, 2018 - Grilling a Steakhouse Menu

February 1, 2018 - Couples Cooking - Date Night In!

Cooking with a partner can be a relaxing and romantic bonding experience.  With Valentine's Day coming up, try a "date night in" with this delicious menu. IN THIS ISSUE, we feature a celebratory menu with four, easy-to-make recipes that create a delicious elegant dinner for two!

January 18, 2018 - Celebrating Citrus

November 2, 2017 - Fresh Twists for the Thanksgiving Table

October 5, 2017 - Mastering Rice and Risotto

September 21, 2017 - One Pan, Supper’s Ready!

July 20, 2017 - More Ways to Enjoy Summer Sweet Corn!

Mar 2, 2017 - Delicious Ravioli - Three Ways

Feb 16, 2017 - Make Easy Moroccan Flavors at Home

Jan. 19, 2017 - Making Your Own Yogurt at Home

Oktoberfest is On!

Celebrate autumn flavors, German-style!

Oktoberfest is on! Everyone can join in on this famous German celebration with a feast of their own that celebrates the harvest and all things autumn! IN THIS ISSUE, you'll be inspired by some traditional, hearty German fare. These dishes just happen to be great for tailgating and game time noshing, too! Prost!

Not Your Mother's Potato Salad

Microwave Cooking

Is your use of the microwave oven limited to warming coffee or heating frozen meal trays? IN THIS ISSUE, we're unleashing the power of this modern-day appliance by first understanding how a microwave oven works, offering key tips for making the most of it, and making three recipes that teach the techniques. Read on! Tuesday, April 26 - 6:00 - 9:00pm                                                       $40.00 SOUL OF THE SOUTH Chefs: Julie Smoragiewicz. Go to the heart of the South with this lineup of Southern greats. Shrimp and Grits; Johnny Cakes; BBQ RIbs; Collard Greens; Brown Sugar Pound Cake with Praline Icing. A sample of wine will be offered with this class*   Friday, May 6 - 6:00 - 7:30pm                                                            $60.00 Saturday, May 7 - 5:00 - 6:30pm RIEDEL TASTING Riedel Crystal of America proudly presents a unique and fascinating wine glass tasting demonstrating the relationship between the shape of a glass and our perception and enjoyment of wine. To fully appreciate the personality of different grape varieties and the subtle character of wines, it is essential to have an appropriately fine-tuned glass shape. The shape is responsible for the flow of the wine and consequently where it touches the various taste zones of the tongue. Crystal of America's Regional Territory Manager, Mari Beth Baumberger will lead you through this sensory workshop. Four varietals of wine will be served with this class, as well as hors d'oeuvres at the completion of the tasting. Each class participant will receive a set of four Riedel wine glasses (a $118 value).