All The Trimmings

November 16, 2017

It’s not a Thanksgiving feast without all the delicious sides! Step up your game this year with these recipes from some of the metro area’s finest chefs.


Brie Mac N Cheese

County Seat
115 Livingston Church Road, Flora 


3 c gruyere cheese grated

3 c grated sharp cheddar

3 c rindless diced brie
5 oz butter
1/2 c flour
4 t fresh thyme chopped

1.5 t nutmeg
8 c whole milk
3 1⁄2 c breadcrumbs 2 lbs pasta
1 T salt
5 1/3 T heavy cream


Mix all cheese, set aside two cups for topping. Cover and chill. Melt four tablespoons butter in large sauce pan, medium heat. Add flour and stir until golden brown. Add thyme and nutmeg, gradually whisk in milk. Simmer until thickened and smooth (approximately four minutes). Add cheese from start and stir until melted and smooth. Melt two tablespoons of butter in heavy skillet over medium high heat. Add breadcrumbs and season with a pinch of salt. Stir until golden (approximately two minutes) and transfer to plate. Preheat oven to 375 degrees. Cook pasta in salted water until tender. Then, drain and transfer to large bowl. Pour cheese sauce over cooked pasta and toss. Sprinkle remaining topping. Drizzle with a little cream. Cover and refrigerate.



Spiced and Roasted Sweet Potatoes

868 East Centre Street, Ridgeland


1 lb sweet potatoes
6 oz lardons or thick sliced bacon (browned & fat reserved)
1 leek (white part only) thickly sliced
3 whole cloves garlic peeled & slightly smashed (not chopped)

1/2 t cinnamon
1/2 t allspice
Salt and pepper to taste

Rosemary to taste

Thyme to taste
4 T olive oil
1/4 c honey

1 T cider vinegar

1/2 c walnut halves


Heat oven to 390 degrees F. Mix vinegar and honey. Peel and chop sweet potatoes in 1” chunks . Toss potatoes and garlic cloves in 3 T olive oil, cinnamon, allspice and s/p. In a hot pan, add sweet potatoes and cook for 1 minute then roast 15 minutes in oven. Remove sweet potatoes from oven and add bacon, leeks and walnuts, toss well and return to oven for 10 minutes. Remove from oven and spoon sweet potatoes mixture into a mixing bowl. Add honey, vinegar and fresh herbs, toss and serve.



Grilled Asparagus with a Cranberry vinaigrette

Crazy Cat Eat Up

1491 Canton Mart Road, Jackson


1/2 c of olive oil (plus extra to brush on grill)

Juice & zest 1 lemon
3 T of red wine vinegar
Salt and pepper to taste
2 lb trimmed asparagus
10 shallots cut into quarters
1/2 c cranberry vinaigrette
Chopped fresh chives to garnish


Brush grill with oil, prepare a hot fire (if you don’t have a grill, roast the asparagus in the oven). Heat oven to 400 degrees. Mix olive oil, lemon juice and zest, vinegar and salt and pepper. Toss the asparagus thoroughly with 1/2 of the oil mixture. Toss the shallots with the remaining oil mixture. Bake the shallots for about 20 minutes, till tender. Either grill or bake the asparagus till tender but still crisp. To serve, arrange asparagus on a platter, top with the shallots and then drizzle the vinaigrette over top. Garnish with chopped chives and season with salt and pepper.


Cranberry vinaigrette:

1/2 c cranberry juice

3 T balsamic vinegar

1 minced shallot
3/4 c olive oil

1 T chopped chives
1 c dried cranberries

Salt and pepper to taste


Combine first three ingredients. Then slowly whisk in oil. Stir in remaining ingredients. Season with salt and pepper. Store in refrigerator until needed.



Sweet Potato-Turnip Root Gratin

3016 North State Street Jackson, 39216



3-4 smaller Sweet potatoes sliced thinly

3-4 turnip Root sliced thinly
1/2 c thinly sliced yellow onion
1/2 T chopped garlic

1 T chopped fresh thyme

1 pinch cayenne pepper

2 c heavy cream
1 c half and half

1/2 c parmesan cheese

1/2 c blue cheese
salt and pepper to taste


Bring cream and half & half to a simmer with garlic, thyme, onion and cayenne. Turn heat off and set aside. Place turnips and sweet potatoes in large bowl, add warm cream mixture, blue cheese, parmesan cheese and a little s/p. Toss until well coated and place in baking dish. Cover and bake in oven at 350 degrees for 30-45 mins. Check after 30 mins, knife should slide through center with ease. Take dish out of oven, place oven on broil. Sprinkle panko parmesan crust on the top of the gratin and place back in oven, but keep a close eye on it. After 30 seconds to 1 minute take out and and let rest for 5-10 minutes before slicing.


Panko Parmesan crust:

1/2 c panko
1/2 c parmesan cheese
1 T chopped flat leaf parsley
2 T melted butter

Mix all ingredients in bowl and set aside.



Brussel Sprout Casserole

Parlor Market
115 West Capitol Street, Jackson


2 qt brussel sprouts halved and blanched

1/2 qt heavy whipping cream
1 T sliced garlic
1 T sliced shallot

2 c parmesan cheese
1/4 c bread crumbs
1 t olive oil
salt and pepper to taste


Place olive oil in medium skillet on medium high heat. Put garlic and shallots in pan and sweat for 30 seconds. Place brussel sprouts in pan and sauté with a pinch of salt and pepper for five minutes. Pour cream in pan and let reduce until consistency of warm honey. Add half of the cheese and toss around. Place in small casserole pan and put the rest of the cheese on top with the bread crumbs as well. Place in oven for 15-20 minutes on 400 degrees. Let cool for a bit and enjoy. Serves 4-5 people.



Twice Baked Potatoes

Kathryn’s Steakhouse

6800 Old Canton Road, Ridgeland


Yield: 12 each


6 Idaho potatoes
3 c shredded white cheddar (reserve 2 c for topping)

1/2 T white pepper
1/2 T salt

1/2 T bacon bits
1/4 c chopped green onions

1/2 c sour cream
1/2 c melted butter


Wash and scrub six 7-9 oz. Idaho potatoes. Wrap potatoes tightly in foil and boil in water until tender throughout. Remove potatoes from water and put in cooler until firm (about an hour). Remove potatoes from foil and cut equally in half. Hull each half with a bullion spoon into a mixing bowl (shell should be 1/2 in or so). Add all ingredients, mix well and stuff all twelve potatoes equally. Top with white cheddar and cook in oven at 350 degrees; until heated through and golden brown.




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121 North State Street

Jackson, MS 39201


P. O. Box 1183

Jackson, MS 39215

© 2018 by PORTICO

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