If you’re the type to farm out your Thanksgiving cooking, consider Echo & Rig. The Tivoli Village steakhouse and butcher shop offers a feast for eight, complete with Diestel Farms oven-ready turkey, stuffing, potatoes and more for $189. But if you’re on your game this year, consider stealing these eclectic Echo side dishes to add something different to your table: super-creamy grits rich with three different cheeses and a spicy-sweet vegetable dish to cut through all the gravy-doused heaviness. You’re welcome.
Echo & Rig Tivoli Village, 702-489-3525. Daily, 11 a.m.-11 p.m.
Sweet Fire Cauliflower
Serves 4-5
Ingredients:
16 oz. cauliflower florets
10 dried red chiles de arbol
1 tsp. Italian parsley, leaves only
1 tsp. cilantro, leaves only
1 red jalapeño, thinly sliced and sautéed
1 tsp. kosher salt
1 tsp. black pepper
Chili Sugar Granola ingredients:
2 oz. olive oil
2 tbsp. red pepper flakes
5 oz. garlic, sliced and toasted
8 oz. shallot, minced and fried
12 oz. brown sugar
Method: To make the Chili Sugar Granola, combine all ingredients into a bowl and mix well. Coat a heavy-bottomed pot with oil, then add ingredients over medium high heat. With a wooden spoon, mix the sugar as it begins to caramelize, making sure to not burn it. When sugar takes on a granola-like look and feel, remove from heat and spoon onto a sheet pan. Allow to cool. When completely dry, store at room temperature.
To complete the dish, fry cauliflower and chiles until honey brown. Drain excess oil and place in a bowl. Toss cauliflower with parsley, cilantro, jalapeño, salt and pepper, then add at least 4 tbsp. Chili Sugar Granola and mix well before serving.
Cheesy White Grits
Serves 4-5
Ingredients:
1½ qt. whole milk
2 tsp. kosher salt
½ tsp. black pepper
3 tsp. herbs de Provence
10 oz. white grits
12 oz. mascarpone
10 oz. ricotta
8 oz. Parmesan, grated
3 tbsp. unsalted butter
3 tsp. sage, chopped
1 yellow onion, finely chopped
Method: Bring milk to a simmer with herbs de Provence, salt and pepper. With a whisk, sprinkle grits into milk. Whisk for 3-4 minutes. With a spatula, fold in mascarpone, then Parmesan, then ricotta. Sauté onions and sage in butter; it should remain white. Fold onion mixture into grits. Remove from heat and serve.