Clinkerdaggerbickerstaff And Petts Veggie Side Recipes

CHUCK'S VEGGIE SIDE DISHES

Chuck's Veggie Side Dishes image

Provided by Chuck Hughes

Number Of Ingredients 14

Ingredients

2 handfuls Brussels sprouts leaves
1 teaspoon duck fat (you can also use butter or olive oil)
1 pinch salt
1 pinch freshly ground black pepper
1/4 cup chicken stock
Handful chopped crispy bacon
Generous pinch Parmesan
1 head broccoli
1 generous splash toasted sesame oil
1 teaspoon shaved ginger
Soy sauce
Chili flakes
1 clove finely chopped garlic
Crushed almonds, for garnish

Steps:

For Chuck's Brussels Sprout Leaf Salad: Melt the duck fat in a pan on medium heat.
Drop in the Brussels sprout leaves and lightly toss. Saute for 2 to 3 minutes. Add salt, pepper and pour in the chicken stock. Saute for 1 to 2 more minutes, tossing occasionally. Serve on a plate topped with chopped bacon and Parmesan as a warm salad or a side dish.
For Warm Broccoli Salad: With a potato peeler shave the outer skin off the broccoli stalks and cut the tops (florets) off. Cut the broccoli stalks into thin sticks (like celery sticks) and break the tops into smaller bite-sized pieces.
Put a pan on medium heat and coat the bottom with toasted sesame oil. When the pan is hot, add the broccoli (listen for the sizzle!). Lightly toss and add shaved ginger, a splash of soy sauce, a pinch of chili flakes and the garlic. Continue tossing until the broccoli is cooked but is still a little crisp. Garnish with a sprinkle of crushed almonds.

CLINKERDAGGER SALAD

Clinkerdagger Salad image

For years, I drove past the sign for "Clinkerdagger, Bickerstaff, and Pett" thinking it was an attorney office. Someone finally set me straight and introduced me to their spinach salad. This has been my preferred version ever since. We serve it with warm, buttered French bread to make a meal.

Provided by ratwoman

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch spinach
2 green onions, sliced
3 hard-boiled eggs
1 cup parmesan cheese, shredded (not the grated, powdery stuff)
2 tablespoons sliced almonds
1 tablespoon bacon bits
3 tablespoons cider vinegar
3 tablespoons sugar
1/2 teaspoon prepared mustard

Steps:

Wash spinach thoroughly.
Spin or blot dry and tear into bite-sized pieces.
Chop egg whites.
In separate dish mash egg yoks, vinegar, sugar and mustard together.
Put all salad ingredients in a bowl.
Pour dressing on top.
Toss.

Nutrition Facts : Calories 250.6, Fat 13.5, SaturatedFat 5.9, Cholesterol 163.3, Sodium 534.5, Carbohydrate 15.3, Fiber 2.4, Sugar 10.8, Protein 18

CLINKERDAGGER'S BURNT CREME

Clinkerdagger's Burnt Creme image

Make and share this Clinkerdagger's Burnt Creme recipe from Food.com.

Provided by CJAY8248

Categories Dessert

Time 55m

Yield 6 custards, 6 serving(s)

Number Of Ingredients 4

Ingredients

1 pint whipping cream
4 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract

Steps:

Preheat oven to 350*. Heat cream over low heat til bubbles form around edge of pan. Beat egg yolks and sugar together until thick (about 3 minutes). Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6 oz.) custard cups. Place custard cups in baking pan that has about 1/2" of water in the bottom. Bake until set- about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard cup with 2 teaspoons sugar. Place on top rack under broiler and cook until topping is medium brown. Chill again before serving.

Nutrition Facts : Calories 377.3, Fat 32.1, SaturatedFat 19.2, Cholesterol 234.6, Sodium 35.2, Carbohydrate 19.5, Sugar 17.1, Protein 3.2

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