Kick up your heels and ease into fall with a cozy menu that adds some southern charm to your western chow. With these flavorful recipes from Jilly and Jessie Lagasse – from their gluten-free cookbook, The Gluten-Free Table – warm up those cool nights with these hot dishes…topped off with a sweet apple dessert. Wrap up the evening with storytelling around a backyard campfire.
Baked Beans (pictured above)
Makes 4 servings
4 slices bacon, chopped
2/3 cup diced yellow onion
1/3 cup ketchup
3 tablespoons (packed) light brown sugar
3 tablespoons chicken stock or water
1 tablespoon molasses
2 teaspoons gluten-free Worcestershire sauce (we like Lea & Perrins)
1 teaspoon dry mustard
1/4 teaspoon minced garlic
1 can (15 ounces) navy beans, drained
1. Preheat the oven to 350 degrees F.
2. In a medium-size skillet, cook the bacon over medium-high heat until crispy. Remove the bacon pieces with a slotted spoon and drain all but about 1 teaspoon of bacon grease from the skillet. Sauté the onion in the remaining grease over medium-high heat until tender, about 3 to 5 minutes.
3. In a large bowl mix together all the ingredients except the beans. The mixture should be of a uniform consistency and sort of syrupy.
4. Once the mixture is the correct consistency, fold in the beans and mix gently but thoroughly. Pour the mixture into a small baking dish, cover, and bake for 20 minutes. Remove the cover and bake another 20 minutes.
5. Remove the beans from the oven and serve.
Jalapeno and Cheddar Cornbread
Makes 6 to 8 servings
1 tablespoon unsalted butter, plus additional for topping
1 cup gluten-free all purpose flour blend (we’ve used Arrowhead Mills Gluten Free All Purpose Baking Mix)
1 cup finely ground cornmeal
1 tablespoon granulated sugar
2 teaspoons gluten-free baking powder
2 teaspoons salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2 large eggs plus 1 large egg white, lightly beaten
1 cup grated cheddar cheese
1/2 cup canned creamed corn
3 small green onions, thinly sliced
2 to 3 jalapeno chilies, seeded, deveined, and finely chopped
1. Preheat the oven to 400 degrees F.
2. In a cast-iron skillet over medium-low heat, melt the 1 tablespoon butter. If using an 8 x 8-inch baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
3. Sift the flour-blend, cornmeal, sugar, baking powder, salt, and baking soda together into a large bowl.
4. In a small bowl mix the buttermilk and eggs together well.
5. Fold the wet ingredients into the dry ingredients to thoroughly mix.
6. Fold in the cheese, creamed corn, green onions, and chilies and stir until well combined.
7. Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top.
8. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
9. Leave to cool in the pan or dish for a few minutes before slicing and serving while warm.
Serves 6 to 8
3/4 pound boneless, skinless chicken breasts, diced into bite-size chunks
1 1/2 tablespoons Emeril’s Original Essence Seasoning or Cajun seasoning of your choice
1 1/2 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup chopped celery
2 cloves garlic, minced
Salt and black pepper to taste
1/2 cup plus 2 tablespoons gluten-free all purpose flour blend (we’ve used Arrowhead Mills Gluten Free All Purpose Baking Mix)
1 1/2 cups chicken or vegetable stock
1 1/2 cups dry white wine or additional stock
1 cup half-and-half
1 cup diced carrot, blanched in boiling water 4 minutes and drained
1 cup frozen peas
1 1/2 tablespoons fresh thyme leaves, preferably lemon thyme, roughly chopped
Generous pinch of cayenne pepper (more if desired)
3 medium-size baking potatoes, peeled and very thinly sliced, using a mandolin or sharp knife
Finely chopped fresh chives or parsley springs for garnish (optional)
1. Place the diced chicken in a small bowl and toss with the seasoning to coat thoroughly.
2. In a medium-size skillet or sauté pan, heat the olive oil over medium heat. Add the chicken and sauté, turning the pieces occasionally, until cooked through, about 8 minutes. Set aside.
3. In a medium-size (6-quart) stockpot or Dutch oven, melt the butter over medium heat. Add the onions, celery, garlic, salt, and black pepper and cook until the vegetables begin to soften, about 3 to 4 minutes.
4. Stir in the flour blend to make a blond roux and cook an additional 4 minutes, stirring constantly.
5. Add the chicken stock and wine, if using, and bring to a gentle boil over high heat. Make sure the flour from the roux and the liquids are well incorporated. Once the sauce is boiling and bubbling, reduce the heat to medium low and simmer until the sauce thickens, about 5 minutes.
6. Add the half-and-half, stir well, and cook another 4 minutes.
7. Add the carrots, peas, cooked chicken, thyme, cayenne pepper, and a bit more salt and black pepper to taste. Stir the mixture very well. Remove from the heat to cool slightly.
8. Preheat the oven to 375 degrees F.
9. Spread the filling mixture out evenly in an ovenproof casserole dish or simply pour the filling into a Dutch oven.
10. Layer the sliced potatoes over the top of the mixture to create a crust, starting at the center and working your way outward until all the potato slices have been used. (Some of the potatoes may sink into the filling mixture; this is fine. Just keep layering.)
11. Season the potatoes well with salt and black pepper and bake for 40 to 45 minutes, or until the potatoes are cooked through. Once the potatoes are golden brown, about halfway through cooking, cover the dish with aluminum foil to prevent the potatoes from burning. Please note that, depending on the thickness of the sliced potatoes, you may need to adjust your cooking time up to 1 hour.
12. If desired, garnish the top of the pie with a sprinkling of chopped chives or a parsley sprig. Serve while hot.
Serves 6 to 8
4 cups sliced Granny Smith apples (2 to 3 apples, peeled and cored)
2 tablespoons orange juice
3 tablespoons (packed) light brown sugar
1/4 cup plus 2 tablespoons gluten-free all-purpose flour blend (we’ve used Arrowhead Mills Gluten Free All Purpose Baking mix)
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
4 tablespoons (1/2 stick) unsalted butter, softened
Vanilla ice cream, for serving (optional)
1. Preheat the oven to 375 degrees F.
2. In a medium –size bowl, toss the apples with the orange juice and 1 tablespoon of the brown sugar to coat well.
3. Pour the apple mixture into an ungreased 9-inch deep-dish pie plate and set aside.
4. In another bowl, combine the flour blend, granulated sugar, remaining 2 tablespoons brown sugar, cinnamon, and nutmeg. Using a fork, cut in the softened butter, creating crumbly clumps.
5. Once all the flour mixture is incorporated into crumbles, gently spoon the crumbles on top of the apples in the pie plate. Try to spread the mixture evenly over the entire surface.
6. Bake for 40 to 50 minutes, or until the apples are fork tender and the crumbles are browned.
7. Serve warm with vanilla ice cream, if desired.
Create a little more southern charm to your western shin-dig with these additional accessories…sure to add a little more country to your table.
This set of six classic gingham cocktail napkins is the perfect finishing touch to your western dinner. Designed by Kim Seybert.
The antique appeal of this wine holder features chicken wire slots holding galvanized metal buckets that are labeled “No. 1,” “No.2″ and “No. 3″.
This Lodge cast-iron pot offers exceptionally even heating so foods sear, brown, and cook beautifully. Preseasoned and ready to use. Tight-fitting lid keeps moisture from escaping. Available in 5-qt and 7-qt sizes. Made in USA.
$57.99 to $89.95