Dining

[Recipe]

Meet your Thanksgiving side dishes, from Echo & Rig

Image
Add some pop to your holiday meal with Echo & Rig’s Sweet Fire Cauliflower.
Photo: Spencer Burton

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 grits are a guaranteed winner.

Cheesy grits are a guaranteed winner.

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.

Tags: Dining, Food
Share
Photo of Brock Radke

Brock Radke has been writing about Las Vegas for more than 15 years. He currently covers entertainment, music, nightlife, food ...

Get more Brock Radke
  • Rí Rá Irish Pub shares its recipe for a St. Patrick's Day favorite.

  • You know you love steak tacos. Steal this recipe from one of the Strip's top party food spots.

  • New chef, new food. Check out the fresh flavor at La Cave.

  • Get More Recipes Stories
Top of Story