MADISON (WKOW) -- With Thanksgiving just around the corner, it’s time to finalize your menu.
Whether you’re in need of all-new recipes, or are just looking for one or two dishes to add to your traditional spread, WKOW has you covered.
On Wednesday, Chef David Heide, the owner of two local restaurants, Liliana's and Charlie's on Main stopped by Wake Up Wisconsin to share a few of his favorite holiday recipes.
Click on the video above for more information. The recipes are listed below:
8 ounces Sugar
1 teaspoon Salt
10 ounces All-purpose flour
4 ounces Cornmeal
1 teaspoon Baking powder
2 Eggs (lightly beaten)
1 cup Milk
5 ounces Corn oil
1 Tablespoons Orange juice concentrate
Mix all dry and wet ingredients together. Oil and heat pan in oven before adding batter. Bake in 325 degree oven until risen and golden brown in color.
1 lb fresh cranberries
1 shallot small dice
1/4 cup chopped/cleaned leeks
1 cup sugar
1 cup brown sugar
1 stick butter
1 tsp clove
Pinch of salt
1/2 cup orange juice.
Sweat shallots and leeks in butter till golden. Add cranberries and cook till bursting. Add sugars and orange juice. Simmer until thickened. Add remaining spices and season with salt.
2 cups diced red onion
1 cup diced red pepper
1 cup diced green pepper
1 cup diced celery
2 quarts diced tomatoes (fresh or canned)
1/4 cup minced garlic
1 stick butter
2 rings of andouille sausage, sliced into discs
1 small tasso-style ham (Heide gets his locally from Delta Dream), diced
1/4 cup blackened seasoning (available at Liliana’s)
1/2 cup Crystal hot sauce
Sautéed bacon (Heide uses Nueske’s), shrimp and andouille sausage for garnish Salt and pepper Cooked rice
Melt butter in a skillet. Add onions and cook until translucent. Add peppers and celery and blackened seasoning and cook until the vegetables are soft. Add sausage and ham, then tomatoes and hot sauce. Let simmer for 30 minutes, stirring every 5 minutes. Season with salt and pepper to taste. If you wish, garnish with Nueske’s bacon, shrimp and more andouille sausage that have been sautéed in oil. Serve over rice.