Best 2 Bryant Terrys Millet Cakes With Smoky Spicy Green Sauce Recipes
**Bryant Terry's millet cakes with smoky-spicy green sauce: A delightful fusion of flavors and textures**
Embark on a culinary journey with Bryant Terry's millet cakes, a delectable dish that combines the wholesome goodness of millet with a vibrant smoky-spicy green sauce. These millet cakes are not just any ordinary cakes; they are a symphony of flavors and textures, featuring crispy exteriors that give way to tender, fluffy interiors. The millet, an ancient grain known for its nutritional value, provides a nutty flavor and a satisfying bite. The cakes are then elevated by a vibrant green sauce, a harmonious blend of fresh herbs, roasted peppers, and zesty spices that adds a smoky-spicy kick. This dish is a testament to Bryant Terry's culinary prowess, showcasing his ability to transform simple ingredients into an extraordinary meal. Whether you're a seasoned vegan looking for a new favorite recipe or a culinary adventurer seeking a unique taste experience, Bryant Terry's millet cakes with smoky-spicy green sauce are sure to tantalize your taste buds and leave you craving more.
**Additional Recipes Included:**
* **Millet Cakes:** Discover the art of crafting these delectable millet cakes from scratch, with step-by-step instructions and insightful tips to ensure perfect results.
* **Smoky-Spicy Green Sauce:** Learn the secrets behind this vibrant and flavorful sauce, made with a medley of fresh herbs, roasted peppers, and zesty spices.
* **Millet Cakes with Sautéed Greens:** Elevate your millet cakes with a medley of sautéed greens, adding a layer of freshness and vibrant color to the dish.
* **Millet Cakes with Roasted Vegetables:** Transform your millet cakes into a wholesome and colorful meal by pairing them with roasted vegetables, creating a delightful balance of flavors and textures.
* **Millet Cakes with Lentil Soup:** Experience a comforting and nourishing combination by serving millet cakes alongside a hearty lentil soup, a perfect marriage of flavors and textures.
CABBAGE-RADISH SLAW WITH CILANTRO-LIME VINAIGRETTE
Provided by Kim Severson
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
- Peel watermelon radish and cut into matchsticks, then cut matchsticks in half. Alternatively, trim radishes and roughly chop. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.
- Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
- Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 71 milligrams, Sugar 2 grams, TransFat 0 grams
TWO-WAY CHANTERELLE AND PEAR BREAD STUFFING
Steps:
- Tear bread into small pieces (you should have about 16 cups) and set in roasting pan or bowl. To dry bread, cover with paper towels and leave out overnight. Or, place on a baking sheet in batches and lightly toast. Set aside.
- Wipe mushrooms with a clean, damp towel. Trim tough ends. Slice some thickly, chop others. Set aside. Place pancetta in a large skillet over medium heat. Cook slowly until fat is rendered, about 7 minutes. Remove to a large plate.
- Add 2 tablespoons butter to fat in pan and turn heat to medium high. Add onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft. Do not brown. Remove to plate holding pancetta.
- Add 3 tablespoons butter to pan. Add mushrooms, season with salt and pepper and quickly sauté until starting to brown. Remove and add to plate.
- Add wine to pan and deglaze over medium high heat, cooking until wine reduces by about half. Pour remaining liquid over mushrooms. Wipe out pan and add remaining butter. Add pears and sugar and season with salt and pepper. Sauté pears, in batches if necessary, over medium high heat until they begin to brown slightly.
- In a large bowl or roasting pan, add sautéed ingredients to bread. Toss lightly to combine. Add herbs and toss again. Slowly pour one cup stock over mixture and toss. Add more broth to make a very moist stuffing. Taste and adjust for salt and pepper. If you are stuffing a brined turkey, remember that the bird will add a bit more salt.
- Just before roasting turkey, place some room-temperature stuffing lightly inside a prepared bird. Place whole pear in opening of cavity to help hold stuffing in the bird.
- Preheat oven to 375 degrees. Generously butter muffin tins and fill each with stuffing, pressing down so each cup is well filled. Top each with one tablespoon stock. Bake for about 20 to 30 minutes, until a golden crust forms on bottom. To serve, use a butter knife to remove each stuffing muffin and invert onto the plate.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 325 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- For the best results, use fresh, high-quality ingredients.
- Be sure to rinse the millet thoroughly before cooking.
- If you don't have a blender, you can mash the millet with a fork or potato masher.
- The millet cakes can be cooked in a pan or baked in the oven.
- The smoky-spicy green sauce can be made ahead of time and stored in the refrigerator for up to a week.
- Serve the millet cakes with your favorite toppings, such as salsa, guacamole, or sour cream.
Conclusion:
Bryant Terry's millet cakes with smoky-spicy green sauce are a delicious and healthy vegan dish. They're perfect for a quick and easy weeknight meal or a special occasion brunch. The millet cakes are made with simple ingredients and can be cooked in a pan or baked in the oven. The smoky-spicy green sauce is made with roasted poblano peppers, tomatillos, and cilantro. It's flavorful and adds a nice kick to the millet cakes. This dish is sure to please everyone at your table.
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