Congratulations to Ron, who left comment #2 on Friday’s Cookbook Giveaway entry. You are the winner of “The New Southern-Latino Table” by Sandra A. Gutierrez. Ron, please email me at firstname.lastname@example.org with your full name and address. Thanks for playing.
As a consolation to the rest of you, I will now share a couple of good-looking recipes from the cookbook, for Drunken Chicken with Muscadine Grapes and White Wine, and New Southern Latino Cornbread Dressing.
Drunken Chicken with Muscadine Grapes and White Wine
1 chicken (4 1/2 to 5 lbs.), cut into 10 serving pieces
1 1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. extra-virgin olive oil
5 cups thinly sliced Vidalia onions (or another sweet onion variety)
3 large garlic cloves, thinly sliced
2 Tbsp. Dijon mustard
1 bay leaf
1/2 tsp. red pepper flakes
1 cup white wine (such as Chilean Chardonnay)
3 cups muscadine grapes, halved and seeded (along with any skins that slip off)*
1/4 cup chopped flat-leaf parsley
*Muscadine grapes are thick-skinned purple grapes grown in the Southeastern U.S. They are in season from September to October.
1. Pat chicken dry with paper towels; season with the salt and pepper. In a large Dutch oven, heat oil over medium-high heat; working in batches, brown the chicken pieces on all sides and transfer them to a platter; discard all but 1 tablespoon of oil left in the pan.
2. Add onions to pan and cook for 4 to 5 minutes, stirring occasionally, until soft. Add garlic, mustard, bay leaf and red pepper flakes; cook, stirring, for 30 seconds or until the garlic is fragrant. Add the wine and deglaze the pan by scraping the bottom; bring to a boil.
3. Return chicken and all of the juices that have collected on the platter to the pan. Cover, reduce heat to low and simmer for 15 minutes. Add the grapes and skins and stir well; cover and simmer 25 minutes, or until the chicken is cooked through. Taste the sauce and adjust salt and pepper if necessary.
4. Transfer stew to a serving platter and sprinkle with parsley. Serve immediately.
New Southern-Latino Cornbread Dressing
5 cups day-old crusty bread cut into 1/2-inch cubes
3 cups cornbread cut into 1/2-inch cubes
4 Tbsp. unsalted butter, room temperature
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped red bell pepper
1 cup finely chopped cured pork tasso*
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. ground cloves
1/8 tsp. freshly ground nutmeg
1 cup chopped prunes
1 cup pecan halves, toasted
3/4 cup finely chopped flat-leaf parsley
1 cup chicken broth
1/2 cup white wine
1/2 cup heavy whipping cream
* Tasso is a Cajun specialty of cured pork or beef. It is often hard to find outside of Louisiana. You can check specialty gourmet stores or substitute smoked ham or Canadian bacon.
1. Preheat the oven to 350 degrees. Butter a 13-by-9-by-2-inch casserole dish.
2. In a large bowl, combine the bread and cornbread; set aside. In a medium skillet, melt the butter over medium heat. Add onion, celery, and bell pepper and cook for 4 to 5 minutes, or until soft. Add the tasso, salt, cumin, pepper, coriander, cinnamon, allspice, clives and nutmeg and cook for 2 minutes. Remove the pan from the heat.
3. When the mixture is cool, add it to the bread. Add the prunes, pecans and parsley and stir until combined.
4. In a medium bowl, whisk together the eggs, broth, wine and cream; pour the mixture over the bread base and stir well. Spread bread mixture evenly in the prepared pan.
5. Bake 35 to 40 minutes, or until the casserole is set in the middle and the top is golden brown.