For Sunday, we shared a Cornish hen and Caribbean corn bread stuffing with Norman Van Aken VA sauce/jus.
Cornbread, more like corncake it was so moist and light. Red onion, corn, habanero pepper, buttermilk, manchego cheese (though I used parm since I didn't feel like digging in the freezer). I was lucky Craig left enough for me to use for the stuffing. I have a feeling I'll be using this for recipe for cornbread from now on.
Stuffing, red bell, problano, chaurice, the cornbread above plus chicken stock.
Jus/sauce, ancho chili, piquin chili, cumin seed, sherry vinegar, sherry, and chicken broth.
We had extra dressing/stuffing for a side plus asparagus with citrus butter sauce.
Dessert was limoncello, a batch I've had working for a couple of weeks since we had some extra lemons.
Cornbread, more like corncake it was so moist and light. Red onion, corn, habanero pepper, buttermilk, manchego cheese (though I used parm since I didn't feel like digging in the freezer). I was lucky Craig left enough for me to use for the stuffing. I have a feeling I'll be using this for recipe for cornbread from now on.
Stuffing, red bell, problano, chaurice, the cornbread above plus chicken stock.
Jus/sauce, ancho chili, piquin chili, cumin seed, sherry vinegar, sherry, and chicken broth.
We had extra dressing/stuffing for a side plus asparagus with citrus butter sauce.
Dessert was limoncello, a batch I've had working for a couple of weeks since we had some extra lemons.