Hutton Broadcasting’s Thanksgiving Potluck - November 23, 2016

A feast of holiday favorites, made by the folks at Hutton

Thanksgiving came early this week at Hutton Broadcasting, when folks gathered around a conference room table loaded with homemade holiday dishes that showcased prized family recipes as well as foods from award-winning chefs, cookbook authors, DJs and radio personalities and more.

So many was hard to know where to start. The Motherfunker's Creamed Spinach and Artichoke concoction was rich and hearty—a Thanksgiving favorite from Lisa Clark handed down to by her mother. And everyone was excited about food brought by Cheryl Alters Jamison, host of “Heating It Up” on KVSF, a dreamy Creamy Jalapeno Spinach topped with crunchy French fried onion rings and a spicy kick from the chile.

Along with the turkey and traditional fixings—cranberry sauce, mashed potatoes and gravy—were bowlfuls of stuffing, including the delectable cornbread version made by Krissy Dalton's fiance DeVere Jones. New Mexican specialties were also on the menu, with green chile chicken enchilada casserole and calabacitas. And then there were vegetables—roasted root medleys, traditional green bean casseroles, potatoes baked every which way, and huge squares of fresh-baked cornbread.

Everyone was excited about Cheryl Alters Jamison's pies that anchored one end of the table—a creamy pumpkin pie artfully decorated with leaves cut from crust, and a peach cranberry pie fragrant with the flavors of both summer and fall. Krissy Dalton brought a beautiful plate of edible art—sugar cookies, made with her Grandmother's recipe and cut into shapes honoring the season, including leaves, pumpkins and apples.

The potluck was the perfect launch to the holiday season, and a wonderful warm up for the Big Feast tomorrow. Here are some of the recipes for dishes that we dined on. They'll make a great addition to your holiday menu. Happy Thanksgiving!

Cheryl Alters Jamison's Creamy Jalapeno Spinach
3 pounds fresh spinach, preferably the crinkly savoy variety
½ cup half and half
¼ cup (½ stick) unsalted butter
½ cup minced onion
½ cup chopped celery
2 tablespoons unbleached all-purpose flour
1 cup whipping cream
¼ cup grated mild to medium Cheddar cheese
2 to 3 tablespoons minced pickled jalapenos plus 1 or more tablespoons jalapeno pickling liquid, to taste
Salt and freshly milled black pepper, to taste

Cracker crumbs or French fried onion rings
1 tablespoon unsalted butter

Preheat oven to 375 degrees. Butter a medium baking dish.

Wash the spinach leaves thoroughly in a large bowl or sinkful of cold water to remove every bit of grit. Repeat the process if necessary to clean the leaves thoroughly. Place the spinach with the water that clings to it in a large heavy pan. Cover the pan and wilt the spinach over medium heat, stirring it around once or twice. Wilting should take about 5 minutes. When the spinach is cool enough to handle, squeeze out any excess moisture, rinse it in ice water and drain again.

Puree about one-third of the spinach with the half-and-half in a blender or a food processor. Finely chop the remaining spinach.

Melt the butter in a large saucepan over medium heat. Add the onions and celery and saute until the vegetables are soft, about 5 minutes. Sprinkle the flour over the vegetables then cook for another couple of minutes, stirring frequently. Pour in the cream and bring the mixture to a boil. Reduce the heat to a simmer and cook briefly, until the mixture is lightly thickened. Remove from the heat and immediately stir in the cheese. When the cheese is melted, stir in the pureed spinach and the chopped spinach. Add as much jalapeno and pickling as you wish for zip but keep it balanced with the other flavors. Season with salt and pepper and spoon into the prepared dish.

Prepare the cracker crumbs, melting the butter in a small skillet over medium heat. Stir in the crumbs and saute until just golden. Scatter the crumbs over spinach mixture. Bake for 20 to 25 minutes, until lightly brown and bubbly. Serve warm.

Lisa Clark, The Motherfunker's Creamed Spinach and Artichoke Dip
3 boxes frozen spinach (thaw and cook out all water in a sauce pan)
1 block of cream cheese cubed
1/2 stick butter
1/2 cup milk
Grated Parmesan, to taste
1 can artichoke hearts (in water not oil) cut in half

Preheat oven to 350 degrees. Butter the bottom of pan and line it with 1/2 of the artichokes.

Combine cream cheese with butter, milk and spinach. Add salt and pepper to taste. Pour over artichokes in pan. Top with remaining artichokes and sprinkle with Parmesan. Bak for 25 to 30 minutes.

Danny's Calabacitas
2 medium Mexican squash
2 medium yellow squash
1/2 onion, diced
3 cloves garlic, minced
1 cup corn
1/4 cup green chile
1-1 1/2 cups cheese (asiageo, cheddar, etc)
Shake of salt and pepper

Pinch of chili powder

Pinch of garlic powder

Pinch of onion powder

Olive oil

Warm 1 tsp of olive oil over med high  heat. Saute onion, garlic and green chili for 5 minutes. Add squash corn, and spices. Continue heating over med high heat for 10 minutes until squash is soft. place Ina baking pan in  2 layers with cheese spread generously through out and plenty on top. Broil for 10 minutes or until cheese us starting to brown. 

Kevin' Kenealy's Green Chile Chicken Enchilada Casserole
2lbs chicken breasts
1 container frozen Bueno chopped green chile, thawed and drained
1 large can cream of mushroom soup
2 lbs shredded mild cheddar cheese
1large pack corn tortillas

Preheat oven to 350 degrees.

Saute chicken breasts until cooked, then chop into small cubes. Mix chicken with green chile and cream of mushroom in mixing bowl.

Layer bottom of large rectangular baking dish with tortillas. Layer the green chile chicken and cream of mushroom soup mixture onto tortillas. Add a layer of shredded cheese then repeat so you end up with two layers of enchiladas.

Bake for 35 minutes until nicely browned.

Pumpkin Pie (fromMeta Given)
1 ¾ cups canned or fresh-cooked pumpkin puree
¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2 large eggs
1 cup heavy cream
½ cup milk
1 9-inch pie shell

Preheat oven to 400 degrees.

Turn the pumpkin into a saucepan and stir frequently over moderate, direct heat for 10 minutes, until somewhat dry and slightly caramelized. Remove from the heat but keep hot.

Mix thoroughly together the sugar, salt, cinnamon and ginger, and stir into the hot pumpkin. Beat the eggs, add the cream and milk, and beat into the pumpkin mixture until smooth.

Pour immediately into an unpricked, pastry-lined pie pan and bake for 25 to 30 minutes, until the pastry is golden brown and only a 1-inch circle in the center of the filling remains liquid. Cool thoroughly on a wire rack before cutting.

Krissy Dalton's Granny's Sugar Cookie Cut-Outs
½ cup butter
½ cup sugar
1 egg
½ teaspoon salt
2 teaspoons baking powder
2 cups flour
½ teaspoon vanilla

Preheat oven to 400 degrees. Lightly grease a baking sheet.

Sift together the salt, baking powder and flour . Cream the butter and sugar together then blend in the egg. Add the dry ingredients to the butter and sugar mixture, then stir in the vanilla.

Roll out the dough on a floured surface and, with cookie cutters, cut into shapes. Bake for 10-12 minutes.