Obsidian’s Holiday Recipe Roundup

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
Serves 8


South of Beale General Tso’s Cauliflower by Chef Anthony Fenech 

Serves 6

General Tso’s sauce ingredients:


  1. Heat all ingredients together while whisking.
  2. Bring to a boil or cook until sauce starts to thicken. 

Batter ingredients:


  1. Beat eggs with water in one bowl.
  2. Mix all dry ingredients in another bowl.
  3. Add eggs and water to dry ingredients and mix well.
  4. Preheat fryer or hot oil in a pan to 350 degrees. 
  5. Dip cauliflower florets from one head of cauliflower in the batter and drain off any excess before slowly dropping in oil. 
  6. Fry for 6-8 minutes, occasionally moving the cauliflower around to ensure florets don’t stick together. 
  7. Remove cauliflower from the oil and toss with the sauce in a bowl. 
  8. 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