Obsidian’s restaurant clients are hard at work whipping up holiday magic in the kitchen. To celebrate this magical time of the year, we’ve asked our favorite chefs to divulge a few of their most popular recipes. We encourage you to mix up a few of your own!
Celtic Crossing’s Irish Potato Stuffing by Chef Valerie Hawkes
- 4 cups mashed potatoes
- 8 ounces of bangers (Irish sausage) ‒ you can use any type of link like sausage, hot dogs, kielbasa or cocktail sausages
- 4 ounces caramelized onions
- Step 1: Heat the oven to 375 degrees.
- Step 2: Roughly chop the bangers and sauté in butter until slightly brown and crisp.
- Step 3: Mix the mashed potatoes, bangers and onions in a baking dish.
- Step 4: Bake until bubbly around the edges and slightly brown and crisp on top.
South of Beale General Tso’s Cauliflower by Chef Anthony Fenech
General Tso’s sauce ingredients:
- 3 1/3 cups soy
- 2 1/2 cups sambal
- 7 1/2 cups sugar
- 5 cups rice wine vinegar
- 1 1/4 cup cornstarch (dissolved in water)
- Heat all ingredients together while whisking.
- Bring to a boil or cook until sauce starts to thicken.
- 8 eggs
- 4 cups water
- 6 cups cornstarch
- 2 cups flour
- 8 tsp baking powder
- 4 tsp salt
- 1 tsp black pepper
- Beat eggs with water in one bowl.
- Mix all dry ingredients in another bowl.
- Add eggs and water to dry ingredients and mix well.
- Preheat fryer or hot oil in a pan to 350 degrees.
- Dip cauliflower florets from one head of cauliflower in the batter and drain off any excess before slowly dropping in oil.
- Fry for 6-8 minutes, occasionally moving the cauliflower around to ensure florets don’t stick together.
- Remove cauliflower from the oil and toss with the sauce in a bowl.
- Sprinkle with sesame seeds and green onion.
Tom’s Tiny Kitchen Pimento Cheese Popovers
Start to finish: 35-40 minutes
Prep time: 5 minutes
Yields 12 servings
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- Pinch kosher salt
- 2 tablespoons butter, melted (plus additional for greasing pan)
- 1/2 cup Tom’s Tiny Kitchen Pimento Cheese
- Step 1: Preheat oven to 450 degrees.
- Step 2: Add a generous 1/2 teaspoon of butter to each cup of a popover pan or muffin tin.
- Step 3: Put the buttered pan in the oven to warm for one minute.
- Step 4: In a large bowl, lightly beat eggs with a whisk. Add the milk, melted butter, flour and salt, and stir with the whisk just until smooth.
- Step 5: Fold in the pimento cheese, stirring lightly to combine.
- Step 6: Ladle the batter into the heated pan, filling each cup about 2/3 full.
- Step 7: Bake the popovers for 12-15 minutes at 450 degrees. Turn the oven down to 350 degrees and continue to cook for 12-15 more minutes until you reach your desired amount of browning.
- Step 8: Remove the popovers from the oven; immediately take a sharp knife and pierce the top of each popover. This will allow steam to escape and keep your popovers from getting soggy.
- Step 9: Eat immediately or at room temperature. (May be reheated in 350-degree oven for 5 minutes.)