The Chef

Restaurants

Meals

Drinks

Restaurants›Treehouse BBQ›Treehouse Sampler (feeds 2) Recipe

Treehouse Sampler (feeds 2) Recipe

Name: Treehouse BBQs Treehouse Sampler (feeds 2) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 piece cornbread (baked, cut into 2 pieces); 8 slice dill pickle slices; 100 g quick-pickled red onions; 170 g side #1 (6 oz); 170 g side #2 (6 oz); 1 medium red onion, thinly sliced; 120 ml apple cider vinegar; 60 ml water; 1 tbs granulated sugar; 3 tsp kosher salt; 1 tsp whole black peppercorns; 1 leaf optional: bay leaf; 3 tbs yellow cornmeal; 3 tbs all-purpose flour; 0.5 tsp baking powder; 1 tsp granulated sugar; 0.25 tsp salt; 60 ml milk; 1 each egg; 1 tbs melted butter or oil; 2 sprig fresh dill sprigs (optional); 1 tbs butter for cornbread (optional)

Inspired by Treehouse BBQ

Time40m

Serves2

comes with 2 - 6oz sides, dill slices, pickled onions & cornbread

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sampler components

1 piece cornbread (baked, cut into 2 pieces)

8 slice dill pickle slices

3 1/2 oz (100 g) quick-pickled red onions

6 oz (170 g) side #1 (6 oz)

6 oz (170 g) side #2 (6 oz)

Pickled onion brine

1 medium Red onion, thinly sliced

1/2 cup (120 ml) Apple cider vinegar

1/4 cup (60 ml) water

1 tbs granulated sugar

3 tsp kosher salt

1 tsp whole black peppercorns

1 leaf optional: bay leaf

Cornbread (if making from scratch)

3 tbs yellow cornmeal

3 tbs 00 bread flour

1/2 tsp Baking powder

1 tsp granulated sugar

1/4 tsp Celtic sea salt

1/4 cup (60 ml) Milk

1 each Egg

1 tbs melted butter or oil

Garnish / serve

2 sprig fresh dill sprigs (optional)

1 tbs butter for cornbread (optional)

Method

Pickled onions

Prepare brine

Thinly slice the red onion and place into a clean jar or bowl. In a small saucepan combine apple cider vinegar, water, granulated sugar, kosher salt, and peppercorns. Warm gently over medium heat just until sugar and salt dissolve (do not boil).

Pour the warm brine over the sliced onions so they are fully submerged. Add the bay leaf if using. Let cool to room temperature, then cover and refrigerate at least 30 minutes for quick pickle (best after 2 hours). For this sampler, measure out approximately 100 g of pickled onions to serve.

Cornbread

Make batter

If baking from scratch: preheat oven to 400°F (200°C). In a bowl whisk cornmeal, flour, baking powder, sugar and salt. In a separate bowl whisk milk, egg and melted butter. Combine wet into dry and stir until just combined. Batter will be slightly thick.

Bake

Lightly grease a small skillet or 6" round pan. Pour batter in and bake 12–16 minutes until golden and a toothpick comes out clean. Let cool 5 minutes, then remove and cut into 2 equal pieces. If using pre-made cornbread, reheat gently and cut into two 3-oz (approx.) pieces.

Brush each cornbread piece with butter if desired and keep warm until plating.

Sides assembly

Heat or prepare your two 6-oz sides according to their individual recipes (examples: mac & cheese, baked beans, coleslaw, mashed potatoes). Portion each side into a 6-oz (170 g) ramekin or small bowl. Ensure both sides are warm (or chilled if the side is intended cold) before plating.

Place the two ramekins on a serving board or plate with the two cornbread pieces between or beside them.

Finish & plating

Arrange 6–8 dill pickle slices on the plate near one side. Spoon approximately 100 g of the quick-pickled red onions into a small pile or ramekin and place on the board. Garnish with dill sprigs if using.

Serve the Treehouse Sampler immediately so cornbread is warm and sides are at proper temperature. Provide small serving spoons for the sides and a butter knife for the cornbread.