Odd Duck Recipe Reboots

Here's our version of Odd Duck's Dish of the same name. With green garlic butter too. YUM!

INGREDIENTS

Cornbread

• All Purpose Flour, 1 cup
• Cornmeal, ½ cup
• White sugar, ½ cup
• Baking powder, ¾ TBS 
• Salt, ½ tsp
• Butter, 4 TBS melted
• Butter, ½ TBS softened
• Cheddar Cheese ¼ cup fresh grated (pre-shredded, packaged cheese won't blend as well)
• Vegetable oil, ¼ cup
• Milk, ¾ cup
• Eggs, 2 medium

Green Garlic Butter

• Unsalted butter, ¼ cup at room temperature (i.e., softened)
• Garlic cloves, 1 grated
• Parsley or chives, ½ TBS finely chopped
• Sea salt, ¼ tsp

EQUIPMENT

• Cast Iron Skillet, 8 inch

INSTRUCTIONS

Green Garlic Butter

1. Stir together the ¼ cup softened unsalted butter, parsley, garlic, and salt in a small bowl.
2. Set aside and chill.

Cornbread

1. Preheat oven to 350 degrees. Place cast iron skillet in the oven as it heats.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt in one large bowl.
3. In a different, medium-sized bowl, mix melted butter, cheddar cheese, oil, milk, and eggs.
4. Add butter/cheese mixture to flour mixture and stir until combined.
5. Carefully remove cast iron skillet from oven and grease with ½ TBS softened butter. 
6. Transfer batter to pan.
7. Bake for 25-35 minutes until golden and a toothpick inserted in the middle comes out clean.
8. Let cool for 5-10 minutes in the pan. Top with a heaping spoon of your prepared green garlic butter (I use an ice cream scoop for the butter) and serve.

INGREDIENTS

Salad

• Kale, 2 bunches washed with stems removed
• Scallions (or green onions), 4 stalks thinly sliced
• Fennel, 1 stalk thinly sliced   
• Orange, 1 large peeled and cut into 1 inch chunks
• Olive oil, 4 TBS
• White wine vinegar, 1 TBS 
• Kosher salt, 1/2 tsp

Dressing

• Shiitake mushrooms, 4oz washed and chopped
• Ranch Dressing, 4oz packaged/prepared 
• Olive oil, 1 tsp
• Hummus, 2 TBS
• Orange, 1 squeezed for juice (set aside)

INSTRUCTIONS

Shiitake Ranch Dressing

1. Heat 1 tsp olive oil over medium-high heat.
2. Sauté mushrooms in oil until tender but not mushy, approximately 5-7 minutes, stirring frequently.
3. Drain mushrooms of excess oil.
4. Combine mushrooms, ranch dressing, hummus, and juice from 1 orange in a blender. Blend until smooth.

Grilled Kale

1. Preheat a grill to indirect heat or use a convection oven: 350 to 375 degrees.
2. Prep the kale by washing the leaves and patting them dry with a towel. 
3. Dress kale with chopped scallions, olive oil, white wine vinegar, and kosher salt until all leaves are coated. Spread evenly on a grill pan.
4. Grill on indirect heat (or an upper rack in a convection oven) for 5 to 6 minutes until bright green and charred in parts, flipping halfway through heating. Keep an eye on the kale because it can go from brown to burnt quickly.
5. Remove from heat. Once cool, use your hands to tear the leaves into pieces.

Putting it Together

1. Add charred kale, chopped fennel, and orange slices to a large bowl. Add desired amount of shiitake ranch dressing and gently toss .
2. Serve.