Fergys Cornbread To Die For Recipes

Steps:

• Bring a large pot of water to a boil and add 1 teaspoon salt. Add the potatoes and cook until almost fork-tender, about 5 minutes. Drain the potatoes and pat dry with paper towels.
• Meanwhile, heat 2 tablespoons olive oil and the butter in a large saute pan over medium heat. Add the onion, chile pepper, bell pepper and corned beef and saute until the onion is translucent, about 5 minutes. Add the garlic and paprika and season with salt and pepper. Cook 2 minutes, then remove the mixture from the pan and keep hot.
• Add the remaining 3 tablespoons olive oil and the potatoes to the same pan. Cook, turning occasionally, until crispy on all sides, about 12 minutes. Add the corned beef mixture and combine thoroughly, being careful to not break the potatoes.
• Serve the home fries topped with cheese, avocado, sour cream and scallions.

Steps:

• preheat oven 400 deg.
• Dice the onion.
• Saute in butter.
• Combine cornbread mix, egg, milk, cream corn and Tabasco.
• Pour in a 8x8 greased baking pan.
• Bake for 15 minutes.
• While baking, combine sour cream, salt, 1/2 cup cheese and onions.
• When the bread has baked for 15 minutes, spread the sour cream mix over the top evenly.
• Sprinkle 1/2 cheese on top.
• Bake for 15 minutes.

Steps:

• In a medium pot, boil water and add 1 teaspoon salt, add potatoes and cook until almost fork tender. When cooked, strain potatoes, and pat dry with paper towels.
• Meanwhile in a large saute pan, add 2 tablespoons olive oil, and 1 tablespoon butter, add red onions, peppers and corned beef. Saute until onions are translucent, then add garlic, season with salt, pepper, and paprika. Cook for 2 minutes, remove from pan and hold hot.
• In the same pan, add 3 tablespoons olive oil, and the potatoes. Cook until crispy on all sides. When cooked and crispy, add the pepper, onion and corned beef mixture. Combine thoroughly, being careful to not break the potatoes.
• Pour mixture into a serving bowl, top with Cheddar, avocado slices, sour cream and green onions.

Steps:

• In a large sauté pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon from the pan with a slotted spoon and drain on a towel-lined plate. Return the pan with bacon grease to medium heat and add onions and carrots. Cook, stirring occasionally, until vegetables are soft and caramelized, about 20 minutes.
• Add butter to pan, heating until melted, then stir in flour. Add the beer, chicken broth, mustard, Worcestershire sauce, sugar and cabbage to the pan and bring to a simmer. Continue to cook until cabbage is tender and gravy has thickened, about 10 minutes. Stir in the corned beef, salt and pepper. Keep warm.
• Mound the french fries in a bowl or on a platter. Top with cheese curds, then spoon corned beef and gravy over. Garnish with crisp bacon and chopped parsley to serve.