Christmas Dinner Recipes with Chef George Duran

Need holiday dinner inspiration? Celebrity Chef, George Duran shares his favorite savory recipes just in time to impress your loved ones!

Pineapple and Brown Sugar Glaze for Kentucky Legend Ham
by George Duran

Ingredients:
2 sticks butter
2 C. light brown sugar
1 C. pineapple juice
½ C. honey
2 Tblsp. Dijon mustard
½ tsp. cinnamon
¼ tsp. cloves

Directions:
Mix all of the ingredients in a medium saucepan and bring to a light simmer. Mix and simmer until brown sugar has fully dissolved and glaze begins to slightly thicken, about 10-15 minutes. Allow to cool to room temperature before brushing on Kentucky Legend ham and ham slices.

Makes about 2 cups of glaze, recipe can be halved if necessary.

Kentucky Legend Artisan Crafted Series Smoked Sausage Mac n Cheese
by George Duran

Ingredients:
Olive oil
4 Kentucky Legend smoked sausage links, cut into large bite-size pieces
Kosher salt
Black pepper
1 medium onion, chopped
1 lb. Elbow macaroni
1 stick butter
½ cup flour
5 cups whole milk
2 cups Moneterey Jack cheese, grated
2 cups Mozzarella cheese, grated
½ tsp. ground black pepper
¼ tsp. nutmeg, freshly grated

Optional Breadcrumb Topping:
1 C. Panko breadcrumbs
4 Tblsp. butter, melted
1 tsp. dried parsley

Directions:
Preheat oven to 375 degrees.
In the meantime, add 1 Tblsp. olive oil in a small sauté pan and cook onions on medium heat until browned. Add sausage pieces and cook until sausage has just begun to brown. Set aside.

Bring 6 quarts of water to a rolling boil and add 1 Tblsp. salt. Add pasta and stir gently allowing it boil for about 7-8 minutes, until “al dente”. Remove from heat, drain well and place in a large bowl. Set aside.
Spray a 9X13 deep casserole dish with non-stick spray.
For the béchamel sauce, start by making a roux in a medium stock pot. Melt butter under medium heat and whisk in flour. Keep whisking under medium heat until roux is browned, about 5-6 minutes. Gently whisk in the milk until properly combined. Continue whisking the sauce until it thickens and begins to simmer, about 10-12 minutes. Whisk in 1 tsp. salt, ¼ tsp. pepper and nutmeg.
Remove from heat and add shredded cheeses. Use a rubber spatula to mix until cheese is completely melted. Combine cheese sauce with sausage pieces until smooth. Then mix in pasta.
If you desire a breadcrumb topping, mix Panko breadcrumbs, melted butter and dried parsley in a medium bowl until combined.
Pour mac n cheese inside casserole dish and top with breadcrumb mixture. Bake in oven for 20-25 minutes, until browned and mac n cheese is heated through.
Serves 10-12 people

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