Unsalted butter, for the baking dish
1 pound elbow macaroni
6 large eggs, at room temperature
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup (4 ounces) cubed Velveeta cheese
3 cups half-and-half, at room temperature
2 1/2 cups (10 ounces) grated sharp yellow cheddar cheese
1 cup (4 ounces) grated extra-sharp white cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) grated Asiago cheese
1/2 cup (2 ounces) grated Gruyere cheese
1/2 cup (2 ounces) grated Monterey Jack cheese
1/2 cup (2 ounces) grated Muenster cheese
Pinch kosher salt, or to taste
1 1/2 teaspoons freshly ground black pepper
Preheat the oven to 325 degrees F. Lightly butter a 4-quart rectangular baking dish.
Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 7 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy. Add the butter, Velveeta, and 1 cup of the half-and-half. Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth. Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper. Toss until completely combined.
Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes. Serve hot.
Butter-Roasted Turkey with Giblet Pan Gravy
- 1 whole(s) turkey, rinsed and patted dry, reserving giblets for pan gravy
- 2 tablespoon(s) unsalted butter, melted
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground white pepper
- 1 turkey neck
- 1 turkey liver
- 1 turkey heart
- 1 turkey gizzard
- Freshly ground pepper
- 1 quart(s) water
- 1/4 cup(s) water
- 1/4 cup(s) all-purpose flour
- Preheat oven to 450 degrees F. Brush turkey with melted butter and sprinkle with salt and white pepper. Stuff bird with Cornbread Dressing with Sage and Pork Sausage (See Cornbread Dressing with Sage and Pork Sausage Recipe) and truss, if desired. In a large roasting pan fitted with a rack, position turkey breast-side up. Roast bird in oven for 30 minutes, then lower heat to 325 degrees F and continue to roast for 1 1/2 to 2 hours. Turn turkey breast-side down, baste with pan juices, and roast, basting occasionally, for 30 minutes more, or until juices run clear when thickest part of thigh is pierced with a fork.
- Place turkey giblets (neck, liver, heart, and gizzard) in a large saucepan and sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Add 1 quart water and bring to a boil over medium-high heat. Reduce heat to low and simmer mixture for 1 1/2 hours. Remove giblets from stock and set aside on cutting board; let cool. Discard neck and finely dice liver, heart, and gizzard; reserve.
- Remove turkey from pan, reserving pan and juices for gravy; discard any trussing; tent turkey loosely with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, skim grease from reserved roasting pan. In a cup, combine flour and remaining 1/4 cup water, stirring to eliminate lumps. In same roasting pan over medium-high heat, heat giblet stock (about 3 cups), then whisk in flour mixture. Bring to a boil, then season with salt and pepper. Add giblets, then reduce heat to low and simmer for 15 minutes, or until gravy thickens. Season again, if desired, and serve hot with sliced turkey and Cornbread Dressing with Sage and Pork Sausage.
Cornbread Dressing with Sage and Pork Sausage
- 4 tablespoon(s) unsalted butter
- 1 small onion, finely diced
- 1 stalk(s) celery, finely diced
- 1 teaspoon(s) poultry seasoning
- 1 cup(s) chicken stock
- 3 cup(s) crumbled cornbread
- 1/2 pound(s) sage pork sausage, cooked and crumbled
- 1 tablespoon(s) chopped fresh sage
- 1/8 teaspoon(s) cayenne pepper
- Freshly ground black pepper
- In a large skillet over medium-high heat, melt butter. Add onion, celery, and poultry seasoning and sauté for about 4 minutes. Add chicken stock and simmer 2 minutes more.
- In a large bowl, combine cornbread, onion-celery mixture, sausage, sage, cayenne, and salt and pepper to taste. Toss mixture well, being careful not to overmix. Stuff turkey (See Butter-Roasted Turkey with Giblet Pan Gravy recipe) or place stuffing in a buttered 9- by 13-inch casserole and bake at 350 degrees F for 40 to 45 minutes, or until golden brown and heated throughout.
Mom Pan’s Creamy Mashed Potatoes
- 2 pound(s) russet potatoes, peeled and quartered
- 1 tablespoon(s) salt
- 1 tablespoon(s) salt, for potatoes
- 1 stick(s) unsalted butter, quartered
- 1/2 cup(s) half-and-half, hot
- 1 teaspoon(s) freshly ground white pepper
- In a large saucepan over high heat, cover potatoes with water and 1 tablespoon salt. Bring to boil, then reduce heat to medium-low and simmer until potatoes are tender, about 20 to 25 minutes. Drain well.
- Place potatoes in an electric mixing bowl with a paddle. Break up potatoes well, then replace paddle with a wire whip. Beat at medium speed until mashed. Add butter and half-and-half slowly and continue to beat potatoes until desired consistency is reached. Season with white pepper and remaining salt. Serve hot.
Sun-Dried Cherry and Cranberry Salsa
1 cup(s) dried cherries, soaked in hot water for 20 minutes and drained
- 1 cup(s) dried cranberries
- 1/4 cup(s) fresh orange juice
- 2 tablespoon(s) orange zest
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground pepper
- 1/4 teaspoon(s) sugar
- In a large bowl, combine all ingredients. Serve chilled or at room temperature.
Southern-Style Green Beans
- 3/4 pound(s) salt-pork fatback
- 2 1/2 quart(s) water
- 3 pound(s) fresh green beans
- Freshly ground pepper
- Cut 3 slits in fatback. In a medium saucepan over high heat, bring water to a boil. Reduce heat to medium-low, add fatback, and simmer, covered, for 1 hour. Stir in beans and cook for 40 to 45 minutes, or until tender. Discard fatback. Season with salt and pepper. Serve hot.
1 tablespoon olive oil
1 pound Italian sausage, casing removed
1 medium onions, chopped
2 stalks celery, chopped
Salt and freshly ground black pepper
1 Granny Smith apple, peeled and chopped coarsely
1 teaspoon freshly minced thyme leaves
1 teaspoon freshly chopped sage leaves
1/2 cup bourbon
1 1/4 pounds cubed and dried cornbread stuffing, store-bought
1/4 cup chopped fresh parsley leaves
2 cups turkey or low-sodium chicken stock
2 eggs, beaten
1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Heat olive oil over medium-high heat in 12-inch skillet.
Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. *Cook’s Note: When adding alcohol take pan off flame. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.
Event is Dec 15
Our mission has 3-parts. First, to develop an environment that showcases the culinary skills of food service professionals; Second, provide information and guidance for those either wanting to enter the food service industry or to start a business; and Third, to give back to the community by supporting local businesses.
It is with much anticipation and gratitude that Chef Elle Simone Scott invites you to celebrate the launch of
SheChef is a pioneering movement in culinary media, arts and business. We cant wait to show you what weve been working so hard towards and the precious fruits of our labor. None of which wouldve been possible without YOU!
We want to honor our friends, family and supporters by giving you a night of entertainment, fine cuisine by Chefs Che “Gravy” Gaines and Kiku Polk from Bravo TV’s hit show Chef Roble & Co., music from
DJ Ness Digital, and tokens of our appreciation.
This is a fundraiser event so bring your generous hearts and enjoy the exclusive offerings of our silent auction!
We can’t wait to see your beautiful faces and celebrate with you as we continue to
Seed, Sow & Sustain
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