Holiday Food Culture: Part 3
Wednesday, December 19, 2018
We’re only about a week away from Christmas, this month is flying by! Is your tree up? Are your stockings hung by the chimney with care? The holidays are about family and being thankful for what you have. It’s easy to get caught up in all the flashy presents and ugly sweaters, but don’t forget the reason for the season. Enjoy your time off, relax, recharge, and hang with your family. Also, eat a lot of food.
We’ve made our way around the country the past couple weeks with amazing holiday food from the coast to the southwest. This week I am featuring southern cuisine, bringing it back home to where Gordo’s is based. Did someone say butter? Cause the south has plenty. In most of the south mac n’ cheese is referred to as a vegetable. I’ve got a few dishes that you’ll be sure to find at most tables in the south during Christmas dinner.
These are so easy to make and can be served as an appetizer or a side dish for the holiday meal.
- 6 cups of baking mix (I recommend Bisqucik)
- 1 lb of shredded sharp shredded cheese
- 1 lb of shredded mozzarella cheese
- 1 lb of spicy pork sausage
- 1 lb of sage flavored sausage
- ½ tsp dried rosemary
- 2 tsp parsley flakes
HOW TO MAKE:
It’s essential a biscuit, but with already in it. Preheat your oven to 350 degrees. Mix all ingredients together in a large bowl, I’ve found it’s easier to just use your hands on this one. Once everything is combined, form the mixture into one-inch balls and place on a nonstick baking sheet. Bake for about 25 minutes until lightly browned. For an added twist you can serve with BBQ sauce for dipping.
Put away the easy mac for this one, we’re making this mac n’ cheese the right way.
- 7 ounces macaroni
- 1/4 cup butter(melted)
- 2 cups milk
- 4 eggs
- 1 cup Gordo’s Cheese Dip Original
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded yellow American cheese(sharp or medium)
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
HOW TO PREPARE:
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes; drain. Beat milk, eggs, salt and pepper. Mix in drained pasta. Pour melted butter into 2 quart casserole dish. Heat Gordo’s Cheese Dip and mix ½ cup yellow American cheese. Use a fork to help push the cheese mixture into the pasta throughout the dish. Sprinkle the remaining shredded cheese over the top of the pasta. Bake for 15 to 20 minutes or until golden brown and heated through. Garnish with fresh parsley
Brussels Sprouts with Bacon
It’s always nice to have some actual veggie options with your meal, but we’re still in the south so of course we’re adding bacon and butter. Save the diet for the new year!
- 1 lb of brussels sprouts
- ½ white onions chopped
- 6 slices of bacon
- 1 Tbsp of extra virgin olive oil
- 2 Tbsp of butter
- 2 tsp garlic powder
- 1 tsp salt, 1 tsp pepper
HOW TO PREPARE:
Pre-heat your oven to 350 degrees. Cut all of the brussels sprouts in half. Line a deep baking pan with foil. Cut up the slices of bacon into one inch pieces. Mix the brussels, bacon, onions, butter, olive oil, and seasons together in the baking dish. Bake for about 30-35 minutes, mixing half way through, until the brussels sprouts have acquired a slight crisp. Serve warm.
You’ve got the main meal down, but don’t forget about dessert! In the south, you gotta have that pecan pie. The secret is to add 2 tablespoons of bourbon for the perfect southern dessert (check out the recipe here). This will wrap up our 3 part series on holiday dishes from coast to coast! I hope you can try out a new recipe this Christmas and be full and happy all the way through the New Year. Have a safe and happy holiday from all your friends at Gordo’s!