Maximino Acevedo’s travels and experience have given him great exposure to a variety of cooking styles that are apparent when you visit his “Simply Delicious Restaurant” located in downtown Valley, Nebraska.
From crab cakes, and French brie puff, to veal scaloppini veronese and crème brûlée, Chef Max has it covered for even the most selective of food connoisseurs. After learning he was going to offer an amazing “Thanksgiving Dinner To Go” this year, we asked for a sneak peak and two of his best holiday sides.
Blue Cheese Mashed Potatoes
2 pounds red potatoes, cut into
2 garlic cloves, peeled
1 cup (4 ounces) crumbled blue cheese
½ cup 1% low-fat milk
2 tablespoons chopped fresh parsley
¼ teaspoon freshly ground black pepper
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency.
HOLIDAY CRANBERRY CHUTNEY
2 (8 oz) cans crushed pineapple in juice
1 (16 oz) bag cranberries *
fresh or frozen
½ cup orange juice
½ cup pomegranate juice
1 cup sugar
¼ cup firmly packed brown sugar
½ tsp ground ginger
¼ tsp salt
1-2 jalapeno peppers, seeded and minced
3 green onions, finely chopped
Drain pineapple well, pat dry with paper towels. Combine pineapple & cranberries with next 6 ingredients in medium heavy sauce pan. Bring to a boil and simmer over medium heat for about ten minutes until berries pop and mixture thickens. Remove from heat and stir in jalapeno peppers and green onions. Serve immediately over cold or cool cream cheese or warm brie with rich buttery crackers. May be jarred or kept refrigerated for up to two weeks in the refrigerator.
Yields about 3 ½ cups
* If fresh cranberries are out of season you may substitute a can of whole berry cranberry sauce and omit the white sugar, and reduce cooking time to 5 minutes. Also reduce juices to ¼ cup each. It is often possible to store cranberries in your freezer just as they come from the produce aisle in your freezer for up to 6 months and use as fresh in recipes.
This recipe is also great as a side on pork and other roasted meats.