Pulled Squash & Summer Truffle Spoon Bread | Recipies from Charleston, SC Restaurants | Charleston R
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Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at americascuisine.com.
Cooking tools:
- Fine-mesh sieve
- Blender
- Cheesecloth
- Saucepan
- Baking dish
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Egg separator
- Fork
- Chef's knife
- Cutting board
- Paring knife
- Spoon
- Ladle
- Kitchen towel
- Airtight container
- Plastic wrap
- Parchment paper
- Refrigerator
Ingredients
- 10 Roma Tomatoes, Peeled
- 3/4 c Sugar
- 1 Large Red Bell Pepper, Roasted, seeded and peeled
- 1/4 c Fresh Orange Juice
- 6 T Lemon Juice
- 3 Cloves Garlic
- 1 Shallot
- 1/4 t Tabasco
- 1/4 t Dried Basil
- pinch Crushed Red Pepper Flakes
- 4 c Milk
- 1 T White Truffle Oil
- 1 c Cornmeal
- 2 T Butter
- 1 3/4 t Salt
- 4 Eggs, seperated
- 2 1/2 c Cooked Spaghetti Squash, loosely packed
- 3 T Minced Summer Truffle
- Fresh Chives
- Micro Mustard Greens, (Available at The Chef’s Garden)
- Clarified Butter
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