Let the Sides be the Star this Thanksgiving!
November 17, 2011Category: Uncategorized — Tags: fresh sides, miami, morton's the steakhouse, side dish recipes, Thanksgiving — vineinc @ 1:03 pm
With Thanksgiving just a week away, the turkey might be the main event but let the sides be the star! Morton’s The Steakhouse gives you a great spin on a few classic sides – macaroni and cheese and sauteed wild mushrooms – that will keep your guests full and happy this holiday.
Check out these fresh delicious side recipes below:
Macaroni and Cheese
Talk about cheesy! If you like macaroni and cheese, this has it all, with four different cheeses and a little kick from the chile paste that says this is a very grown-up version of mac and cheese. This mac and cheese is incredibly creamy, cozily comforting and most definitely homemade; positively not from a box!
Serves 6 to 8
12 ounces dried cavatappi or other small hollow, ridged pasta
1 ½ teaspoons melted butter
4 tablespoons finely diced yellow onion
1 ¼ cups heavy cream
Kosher salt
6 ounces sharp cheddar cheese, shredded (about 2 cups)
4 ounces cream cheese, cut into small cubes
3 ounces parmesan cheese, grated (about 2/3 cup)
1 ounce Swiss cheese, grated (about 6 tablespoons)
½ tablespoon chile paste, such as sambal oelek
5 ounces sharp cheddar cheese, coarsely shredded (about 1 2/3 cups)
8 tablespoons Panko bread crumbs (about ½ cup)
Preheat the oven to 400°F.
Cook the pasta according to the package directions until al dente. Drain but leave a little water on the pasta to keep it moist. Reserve another ½ cup of pasta water to thin the sauce. Return to the cooking pot and cover to keep warm.
In a medium saucepan, melt the butter over medium heat and sauté the onions for about 1 minute or until tender. Add the cream and bring to a simmer. Stir in the cheddar, cream, parmesan and Swiss cheeses and cook, stirring, until the cheeses melt and are fully incorporated into the cream.
Let the sauce reach a simmer and stir in the chile paste. You will have about 2 ½ cups of sauce.
Remove from the heat and using an immersion blender or hand-held electric mixer, beat for about 45 seconds until the cheeses and onions are completely mixed.
Sauteed Wild Mushrooms
2 oz. Crimini Mushrooms
2 oz. Portabella Mushrooms
2 oz. Shitake Mushrooms
2 oz. Chanterelle or Oyster Mushrooms
2 Tbsp. Butter
1 tsp. Chopped Garlic
1 tsp. Chopped Shallots
1 Tbsp. Chopped Parsley
1 tsp. Pernod
1/4 tsp. Minced Anchovies
Pinch Salt
Pinch White Pepper
Crouton
Remove stem from Portabella mushrooms. Using a spoon, gently scrape dark founds from bottom of mushroom. Once clean, slice all varieties of mushrooms to approximately 1/8” thick.
Place medium-sized sauté pan over medium heat. Melt butter in pan. Add garlic, shallots, parsley and anchovies. Sauté for approximately one minute. Add sliced mushrooms and sauté three minutes more.
Add a pinch of salt and white pepper. Sauté mixture for thirty seconds. Pour in Pernod, and sauté for another thirty seconds.
Serve mushrooms on top of a round bread crouton. Toasting a piece of your favorite bread and cutting into a round shape creates the crouton.
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