This wreckfish with clay pot rice and red eve gravy provides a harmonious blend of Southern and Japanese cuisine, creating a perfect dish.
Make the gravy: In a large saucepan over medium heat, melt ghee. Add onion, salt, and thyme and cook until onion is tender, 3 to 4 minutes. Add cauliflower florets and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower [...]
This Herb-Roasted Whole Snapper with Middlins and Tomato Gravy is a savory snapper recipe with a rich tomato-based gravy. Serve over rice.
Make the biscuits: Cut butter and tallow into flour until mixture is coarse like cornmeal. Stir in sugar. Combine milk and cream, then work into dry mixture, being careful not to overwork. Place dough on a floured surface, then dust dough with flour. After a few folds, [...]
For those of us who aren’t hunters, cooking wild game has potential for intimidation. The Local Palate hunted for a chef to make this daunting task more approachable, enter Chef Bob Waggoner.