JAMESVILLE -- "Today in Central New York" on Thursday featured three recipes from the chef at Split Rock Grille in Jamesville. Below are the featured recipes.
Utica Greens
8 cups chopped and cleaned escarole
2 Tbls blended oil
2 Tbls unsalted butter
1/4 cup diced prosciutto
1/4 cup chopped banana peppers
1/4 cup diced red bell peppers
Pinch of minced garlic
1 cup chicken stock
1/4 cup pine nuts (optional)
1/2 cup parmesan cheese (divided)
Salt and pepper to taste
In a sauté pan over medium high heat bring oil and butter to slight boil. Add prosciutto, peppers and garlic, cook for approximately 2 minutes. Add chicken stock and bring to a boil. Add escarole and allow to wilt. Add pine nuts and ½ parmesan cheese and blend. Add salt and pepper to taste, plate and garnish with remaining cheese.
Apple Sausage Stuffing
1/2 loaf of your bread of choice
1/4 pound butter
2 Tbls unsalted butter
1 Large white onion diced
2 carrots peeled and diced
2 celery stalks diced
1 granny smith apple diced
1/2 cup of sausage of your choice, cooked
1-2 cups of chicken stock
Salt and pepper to taste
Leave bread out over night or toast. Bread should be cut into ½” x ½” cubes. In a large saucepan add butter until melted. Add the onions, celery and carrots. Cook until the onions begin to sweat. Add the sausage and apple, cook for about 2 minutes. Add chicken stock and bring to a boil. Add the bread and mix well. Transfer to a baking dish and bake for approximately 15 minutes in 350F.
Roasted Butternut Squash with an Ouzo, Cranberry and Walnut Sauce
2 large butternut squash, peeled and cleaned
4 Tbls Olive oil
Salt and pepper
Slice the butter nut squash down the middle. Place on baking sheet, coat liberally with olive oil and salt and pepper. Bake until fork tender.
1/4 pound unsalted butter
1/4 cup brown sugar
4 Tbls of Ouzo or comparable liqueur
1/4cup dried cranberries
1/4 cup walnuts
Diced squash from above
In a large sauté pan add butter and sugar and allow to melt then combine. Add Ouzo (it will flame up) once flame is gone add cranberries and walnuts and combine. Fold in squash.
