Category Archives: Side Dishes

Summer Panzanella Salad

One of our chef’s, Danielle Speelman, recently developed a new summer salad that everyone loves. It combines the best summer flavors and is a fresh Old Mill twist on a panzanella, with the cornbread croutons. She featured it on a recent visit to one of our local afternoon tv shows.

Watch her make it here: Summer Panzanella Salad

Summer Panzanella Salad

For salad:

4 cups of cubed day-old cornbread (Prepared from Old Mill Self Rising Yellow Cornmeal)

¼ cup salted butter

1 TBSP Extra Virgin Olive Oil

1 red onion, sliced

1.5 cups of fresh corn (sliced from 2-3 ears)

½ TSP Cumin

½ TSP Farmhouse Kitchen Bourbon Smoked Paprika

½ TSP Salt

1 pint cherry tomatoes, cut into halves

1 medium avocado, pitted and cubed

2 cups of arugulaFresh basil, chopped

½ cup feta cheese

 

For dressing:

3 TBSP Extra Virgin Olive Oil

1 TBSP Farmhouse Kitchen Honey Balsamic Vinegar

1 ½ TSP Farmhouse Kitchen Bourbon Maple Syrup

1 ½ TSP chipotle pepper in adobo sauce (to make spicier, include minced chipotle pepper)

Salt to taste

Directions:

Preheat oven to 350 degrees.

Place cornbread cubes on baking sheet, pouring melted butter over to coat. Toast in oven until golden brown and crispy 16-18 minutes, gently stirring pan halfway through (be careful not to toss the cornbread or it will crumble). Remove from oven and set aside.

Preheat olive oil in large sauté pan. Add red onion and cook 2 minutes until it starts to soften. Add corn kernels, cumin, paprika, and salt. Cook approximately 5 minutes until tender and fragrant. Set aside to cool slightly.

To prepare vinaigrette, combine all ingredients in mason jar or lid with a container. Shake until emulsified, or liquids have become one. Set aside.

In a large mixing bowl, toss together cooled corn mixture, sliced tomatoes, avocado, arugula, and cornbread croutons. Pour vinaigrette over to coat and toss gently. Garnish with fresh basil and feta cheese. Serve immediately.

Perfect light summer side dish or paired with grilled protein for a heartier entrée.

Sweet Potato Hash Skillet

Makes 4 servings

2 medium sweet potatoes

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

1 pound bulk pork sausage

1 cup diced yellow onion

1 cup diced green bell pepper

1 cup diced red bell pepper

1 tablespoon minced garlic

2 tablespoons brown sugar

1 teaspoon ground cumin

 

1/8 teaspoon ground red pepper

1 pound bulk pork sausage

1 cup (8 ounces) grated Sweet Water Cheddar Cheese

4 large eggs, cooked to preference

 

Preheat oven to 400°F.  Peel and dice sweet potatoes;  spread on a baking sheet and toss with 1 tablespoon olive oil.  Roast until sweet potatoes are tender and browned, stirring once, 20 to 25 minutes. Let cool.

Heat a large cast-iron skillet over medium-high heat.  Add sausage and cook until browned, stirring to crumble. Drain in a colander;  wipe skillet clean.

Return skillet to heat;  add olive oil and heat until hot but not smoking. Add onions, peppers, and garlic;  sauté until softened, 3 to 5 minutes.  Add sweet potato, brown sugar, cumin, and ground red pepper;  reduce heat to medium and sauté 3 to 5 minutes.

Stir in the sausage;  cook until hot.  Season with salt and pepper.  Spoon into small, individual cast-iron skillets;  top each with one-fourth of the cheese.  Broil until cheese melts. Keep warm.

Cook eggs according to your preference. Top each serving with cooked eggs.

 

Smoky Grits Cakes & Collards

IMG_2065 2Grits cakes are crisp-fried with smoky, creamy flavor and stone-ground texture.  Top them with fresh collards that are cooked with smoked bacon, our own sourwood honey, and apple cider vinegar.  Serve for an all-vegetable dinner, or with ham.  

Makes 4 servings

For grits:

1 1/3 cups water

1 cup half-and-half, heavy cream, or milk

1 cup OLD MILL STONE GROUND GRITS

1/2 teaspoon salt

1 cup (4 ounces) shredded smoked Gouda cheese

2 tablespoons (1/4 stick) unsalted butter

1/4 teaspoon freshly ground pepper

For collards:

2 bunches collard greens, rinsed, stems and ribs removed

1 medium onion, diced

4 slices smoked bacon, sliced crosswise

2 cloves garlic, minced

1/2 cup apple cider vinegar

1/3 cup OLD MILL SOURWOOD HONEY

1/2 teaspoon salt

Hot sauce and freshly ground pepper, to taste

  • Prepare grits: Bring water and half-and-half to a boil in a medium saucepan;  gradually whisk in grits and salt.  Cover, reduce heat to low, and cook until thick and tender, stirring occasionally, about 20 minutes.  Remove from heat and stir in cheese, butter, and pepper,
  • Line a 9-inch square baking pan with a strip of parchment paper, extending up 2 sides of pan. Pour grits into pan.  Cover and refrigerate until chilled, 2 hours or up to overnight.
  • Prepare collards:  Stack leaves and slice.  Cook onion and bacon in a large heavy saucepan over medium-high heat until mixture is browned evenly but not caramelized, 8 to 10 minutes.  Add garlic and cook until golden, 30 to 60 seconds.  Add collards;  stir and cook to slightly wilt.  Add vinegar, honey, and salt; bring to a boil, stirring to scrape up browned bits.  Reduce heat to medium and cook, uncovered, until the collards are just tender, stirring frequently. Remove from heat and season with hot sauce and additional salt, if desired. Keep warm.
  • To fry grits, heat 2 inches oil in a large, heavy skillet to 350°.   Cut grits into squares or circles with a biscuit cutter;  dust with flour, and fry until golden brown, 1 1/2 to 2 minutes on each side.
  • Arrange fried grits on servings plates;  spoon collards on top.

Cornbread Dressing

Cornbread Dressing

Ingredients:
1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
5 cups chicken broth
2 tablespoons OLD MILL CORNBREAD DRESSING SEASONING MIX
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs, lightly beaten
Buttermilk Cornbread (recipe follows)

Directions:
Butter Old Mill Pigeon River Pottery Large Casserole and set aside.

Melt butter in a large saucepan or Dutch oven over medium heat.  Add celery and onion; cook, stirring occasionally, until tender, about 10 minutes.  Remove from heat;  stir in chicken broth, Old Mill Cornbread Dressing Seasoning Mix, salt, pepper, and eggs. Crumble Buttermilk Cornbread coarsely and stir into vegetable mixture.

Transfer to prepared Pigeon River Pottery Large Casserole. Place in cold oven; heat to 375 degrees F.  Cover with foil and bake 40 minutes.  Uncover and bake until lightly browned and set, 25 to 30 minutes.  Let stand 15 minutes before serving.

Makes 8 servings.

 

BUTTERMILK CORNBREAD

Ingredients:
4 cups OLD MILL SELF-RISING CORNMEAL
4 cups buttermilk (not nonfat)
1/2 cup (1 stick) butter or shortening, melted
3 large eggs

Directions:
Preheat oven to 400 degrees. Butter a 13- x 9-inch baking pan and set aside.

Place cornmeal in a large bowl;  whisk in buttermilk, melted butter, and eggs.  Scrape into prepared baking pan; return to oven.  Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes.

Makes 10 to 12 servings.