08 Nov Creative Food: Southern Side Dishes
The leaves are changing, the air feels crisper, and this time of year there’s something oh-so-extra-comforting about digging into delicious meals with loved ones. As the season turns and the weather cools, keep your home warm and cozy with a celebration featuring your favorite friends and our favorite fall side dishes. These much-loved dishes are sure to please at your next Nashville event, and won’t require a full day of effort on your end.
OR Simply your event even more by inviting the Dream Team into your kitchen – we can create the deliciousness for you while you enjoy cocktails and conversation with your guests.
Local Beer and Bacon Braised Greens
4-6 bunches collard greens
6-8 slices bacon, large diced
1 medium Vidalia onion, medium diced
2 garlic cloves, minced
1 bottle beer (preferably a nut brown ale)
1/4 cup brown sugar
1 tbsp smoked paprika
Sea salt and crushed black pepper to taste
Remove the collard greens stems and roughly chop.
Sauté bacon in a large stock pot on medium, add onion and garlic after 10 minutes and continue to cook until bacon is crispy. Stir occasionally so the bacon does not stick to the pan. Once onions are caramelized and translucent, deglaze the pan with 1/4 cup of the beer. Scrape the bottom of the pan to get up the little piece of bacon and onion stuck to the bottom. Add the greens, one half at a time, letting them wilt a bit allowing more room in the pot. Add the remaining greens, brown sugar, paprika, salt and pepper.
Cook on low heat covered with a lid for 20-30 minutes, stirring occasionally. Once they’re tender, plate them up and enjoy! These greens are easy to heat up and make incredible leftovers, gaining more flavor as they continue to sit.
Sweet Potato Latkes
1 tablespoon butter or olive oil
2 medium-sized leeks, washed and thinly sliced
1 pound sweet potatoes
1 pound parsnips
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
1 pinch ground nutmeg
4 ounces feta, crumbled
2 eggs, lightly beaten
1/4 cup matzo meal
1/2-1 cup canola oil for frying
Melt the butter or heat olive oil in a saucepan over a medium heat. Add the leeks and a pinch of salt and saute, stirring occasionally, until the leeks have softened and are beginning to color, usually ten minutes.
While the leeks are cooking, wash and peel the sweet potato and parsnips. Grate on the coarse holes of a box grater, and place in a large bowl. Alternatively, you can use the shredding disk on a food processor, but place about 1⁄4 of the mixture back in the bowl of the processor with the regular blade and pulse a few times. Add the salt, pepper, nutmeg, feta, egg and matzo meal. Stir to combine. Mix in the cooked leeks.
Pour the canola oil to a depth of 1⁄2” in a frying pan. Heat the oil over a medium flame until hot – if you drop in a shred of the latke mixture, it should bubble vigorously. Shape ~3 tablespoons of the latke mixture into a round shape and place in the oil. Flatten slightly to form a small pancake. Repeat as many times as your pan space allows.
Cook the latkes until well-browned, ~5-7 minutes, then flip and brown the other side. These latkes are more delicate than standard potato pancakes (especially when warm), so be gentle.When the second side has cooked, place on a plate lined with brown paper, stacking as needed.
Serve immediately, or layer cooled latkes in a sealed container with parchment paper between layers, and freeze. To reheat, bake latkes for 10-15 minutes in a 375-degree oven.
Looking to get out of the kitchen and enjoy your event with your guests? Contact the Dream Team today at email@example.com for delectable meals made in your home without you having to lift a finger.