Top-rated Recipe E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cornbread Panzanella Jean-Paul Bourgeois | May 12, 2020 This bright and fresh cornbread panzanella recipe is the perfect use for leftover cornbread. Tomatoes, cucumbers, and red onion make this summer side dish extra cool and refreshing, especially when served alongside a beautifully seared piece of steak. We like to use this method to cook ours. Level Beginner Prep Time 10 minutes Cook Time 15 minutes Serves 2-4 Cook it With Our Classic Cast Iron Skillet Ingredients 1-2 large steaks 6-10 1-2 inch cubes cornbread, preferably day old 1 sprig thyme 1 sprig rosemary 2-3 ripe tomatoes, cut into large chunks 2 cucumbers, cut into large chunks ½ red onion, thinly sliced in half moons 1 sprig fresh mint 3 ounces extra virgin olive oil 2 ounces red wine vinegar Salt and pepper Plain full fat yogurt 1 sprig fresh basil ½ whole lemon Directions Cook steak to desired level of doneness, using preferred method, in a cast iron skillet. Allow to rest. Toast cornbread cubes in the skillet with steak drippings. Add sprig of thyme and rosemary to the skillet. Gently toast cornbread croutons in the drippings from the steak until golden brown. Remove cornbread from the skillet and allow to drain on a paper towel. In a separate bowl, combine tomatoes, cucumbers, red onions, torn mint leaves, olive oil, and red wine vinegar. Season with salt and pepper. Place cornbread on a serving dish and pour seasoned tomato mixture over toasted warm cornbread. Top with optional whole fat plain yogurt, preferably 3-4 small dollops around the dish. Slice steak and serve immediately on top of cornbread and tomato salad. Garnish with torn basil leaves, black pepper, sea salt, squeeze of lemon and olive oil. Contributed By: Jean-Paul Bourgeois Bourgeois is executive chef at Blue Smoke in Manhattan, New York. Born and raised in Thibodaux, Louisiana, he is a graduate of the John Folse Culinary Institute at Nicholls State University. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Southern Fried Okra View recipe Grilled Squash Pasta Salad View recipe Braised Lamb with Carrots View recipe
Top-rated Recipe E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cornbread Panzanella Jean-Paul Bourgeois | May 12, 2020 This bright and fresh cornbread panzanella recipe is the perfect use for leftover cornbread. Tomatoes, cucumbers, and red onion make this summer side dish extra cool and refreshing, especially when served alongside a beautifully seared piece of steak. We like to use this method to cook ours. Level Beginner Prep Time 10 minutes Cook Time 15 minutes Serves 2-4 Cook it With Our Classic Cast Iron Skillet Ingredients 1-2 large steaks 6-10 1-2 inch cubes cornbread, preferably day old 1 sprig thyme 1 sprig rosemary 2-3 ripe tomatoes, cut into large chunks 2 cucumbers, cut into large chunks ½ red onion, thinly sliced in half moons 1 sprig fresh mint 3 ounces extra virgin olive oil 2 ounces red wine vinegar Salt and pepper Plain full fat yogurt 1 sprig fresh basil ½ whole lemon Directions Cook steak to desired level of doneness, using preferred method, in a cast iron skillet. Allow to rest. Toast cornbread cubes in the skillet with steak drippings. Add sprig of thyme and rosemary to the skillet. Gently toast cornbread croutons in the drippings from the steak until golden brown. Remove cornbread from the skillet and allow to drain on a paper towel. In a separate bowl, combine tomatoes, cucumbers, red onions, torn mint leaves, olive oil, and red wine vinegar. Season with salt and pepper. Place cornbread on a serving dish and pour seasoned tomato mixture over toasted warm cornbread. Top with optional whole fat plain yogurt, preferably 3-4 small dollops around the dish. Slice steak and serve immediately on top of cornbread and tomato salad. Garnish with torn basil leaves, black pepper, sea salt, squeeze of lemon and olive oil. Contributed By: Jean-Paul Bourgeois Bourgeois is executive chef at Blue Smoke in Manhattan, New York. Born and raised in Thibodaux, Louisiana, he is a graduate of the John Folse Culinary Institute at Nicholls State University. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Southern Fried Okra View recipe Grilled Squash Pasta Salad View recipe Braised Lamb with Carrots View recipe
