Accent Dec Crowd Pleasing Recipes

HOLIDAYS |

in the kitchen

CROWD - PLEASING RECIPES

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TEXT AND PHOTOGRAPHY BY CHARLOTTE BLOM Holiday entertainment is

nothing without food to spice up the festivities, so we asked several local restaurateurs to contribute their favorite crowdpleasing recipes.

“A lot of (people) like it and this is an easy recipe; it doesn’t take a long time to make like sushi. It’s good for parties.” – Holly Nguyen, Sakura Restaurant, Hattiesburg OYSTER PATTY

In this increasingly connected

world, we tried to include food from around the globe. The following are appetizers, hors d’oeuvres or desserts ranging from local Southern cuisine to European and Asian. Here’s what the food pros serve to family and friends. Bon appétit!

BEEF NEGIMA 3 pounds beef shoulder 1 block mozzarella cheese 3 bunches green onions Salt & pepper Teriyaki sauce Lay thinly sliced beef (6- by 8inches) on bamboo mat. Slice mozzarella very thin and lay on top. Top with green onions. Roll and sprinkle beef with salt and pepper. Wrap in plastic wrap and put in freezer. When frozen, remove and microwave for 1 minute, peel off wrap. Cook rolls on grill until beef is brown. Cut in 8 pieces and microwave again for 1 minute under wrap to melt cheese. Serve with teriyaki sauce. Makes 12-15 rolls.

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3 dozen oysters chopped (reserve liquid) 2 sticks butter 3 bunches green onions and a little fresh parsley 3/4 cup flour to make a small roux to brown 5 cloves large garlic, chopped fine 1 regular white onion, chopped fine 5 stalks celery, chopped fine 6 dozen puff pastry patty shells or phylo cups Parmesan cheese, grated Brown flour and a little oyster liquid until brown. Add onions, garlic and celery to wilt. Add chopped oysters and reserved liquid and thicken if need be. Add salt and pepper to taste. Fill patty shells or phylo cups and bake for 20 minutes at 350 degrees. Sprinkle with parmesan cheese. “Made at Thanksgiving and Christmas for generations and passed down from Grandmother Angeline Diliberto Corcoran (from Palermo, Italy).” - Chris McDonald Family, The Bottling Company, Hattiesburg

Jennifer McKay at The Kitchen Table enjoys preparing holiday delicacies for her family and friends.

PINEAPPLE HABANERO CHICKEN SALAD 1/2 cup onion, chopped 3 1/2 cups cooked chicken, diced 1 cup celery, chopped 1/2 cup pineapple 1 jar Robert Rothchild Farm Roasted Pineapple & Habanero Dip 1/4 teaspoon salt Feta cheese (optional) Combine all ingredients in a bowl. Options: Garnish with an orange slice or chopped walnuts. Serve on croissant or warm pita bread. Put in pastry cups for a cocktail

PREPARED BY AREA CHEFS pick up. “My favorite thing to make year round is Pineapple Habanero Chicken Salad. It’s great as an appetizer on crackers, wonderful on a buttery croissant for a luncheon, and since it doesn’t have mayonnaise, it’s tailgate friendly. I like to add feta cheese, it cuts down the heat of the habanero if that is a concern. You can pick up a rotisserie chicken. The jar of Robert Rothchild Farm Roasted Pineapple & Habanero Dip is also good just over cream cheese with crackers.” –Jennifer Mckay, The Kitchen Table, Hattiesburg CAPTAIN’S CHEESE BAKE 1/2 cup mayonnaise 8-ounce package cream cheese 2 cups grated sharp cheddar cheese 2 green onions, chopped 6 Ritz crackers, crushed 8 slices bacon, cooked and crumbled 1/2 cup Captain Rodney’s Pepper Glaze Mix mayonnaise, cream cheese, cheddar and onions in greased quiche pan. Top with crackers and bake at 350 degrees for 15 minutes. Top with bacon and Captain Rodney’s Sweet & Spicy Pepper Glaze. Serve with crackers. “This dish is so addictive, nicknamed ‘Christmas Crack’ because

it’s so addictive and people just go nuts. We know someone’s served it at Bunko, a Christmas party, a tailgate party or something when we have numerous requests of where to find the bottle and recipe …” –Jennifer Mckay, The Kitchen Table, Hattiesburg

treat that I can never go without are my famous Peanut Butter Balls. They are fast and easy to make and I have been making them for years.” - Tara Graham, Tara’s Cakes, Hattiesburg

TRADITIONAL CORN SALAD 2 cans whole kernel corn 1 tomato, diced 1 bunch green onions, chopped 1 teaspoon sugar 2 jalapeno peppers, chopped 1 small jar pimiento 1/2 cup mayonnaise Black pepper and salt, to taste “It is a family favorite. We make it every year at Thanksgiving and Christmas.” – Bonnie Jackson, Leatha’s Bar-B-Que, Hattiesburg PEANUT BUTTER BALLS 1 cup peanut butter 1 3/4 cup brown sugar 1 3/4 cup powdered sugar 1/4 cup melted butter Combine and form into balls. Chill. Then melt: 1 cup chocolate chips 1/4 cup butter Dip balls in melted chocolate using toothpicks and let harden. “One of my family’s and friends’ all time favorite party and holiday

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