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Recipes
Crispy Cajun Jambalaya
Dominick Lee is breaking with tradition and this Crispy Cajun Jambalaya is just one of the many dishes he impresses with.
Recipes
Beer-Brined Pork Chops with Smoked Blackberry Vinaigrette
Make the brine: In a small saucepan, combine salt, sugar, bay leaves, thyme, and 2 cups of water and heat to dissolve salt and sugar. Add beer and 2 more cups of cold water. Cool brine to room temperature before pouring over chops. Allow to brine 6 to 8 hours or overnight.
Recipes
Bacon Chocolate Chip Cookies
Bacon and chocolate pair very well. Phillip Ashley Rix of Phillip Ashley Chocolates in Memphis, Tennessee sells both chocolate-dipped bacon and folds bacon bits into chocolate chip cookies.
Recipes
Apple Soup with Rosemary Peanuts and Hickory-Brown Butter
“This apple soup, like most soups, gets better as it sits. For best results: chill overnight, reheat the next day, and serve. If you can wait!”
Recipes
Mascarpone Stuffed French Toast
Vanilla-Bourbon Brioche 2 cups all-purpose flour 3 tablespoons sugar 1 teaspoon vanilla extract ¼ cup Bulleit bourbon 1½ teaspoons active dry yeast
Recipes
Hickory Nut Pie
Preheat oven to 350 degrees. On a lightly floured surface, roll out pie dough to a fit into a 9-inch pie pan with a little overhang. Transfer dough to pie pan and set aside.
Recipes
Stayman Apple Salad with Grayson Cheese and Hickory Smoked Bacon
In a 300-degree oven, slow roast the shallots with a bit of butter and salt and pepper for about 20 minutes until golden brown and soft. After roasting, julienne the shallots. While the shallots are roasting, cook the bacon until crisp, drain, and cut into ½-inch pieces. [...]
Recipes
Roasted Hen of the Woods Mushroom Taco with Poblano Rajas Roasted Garlic Crema
reheat oven to 300 degrees. While the oven is heating, begin charring the wood chips in a pan over high heat until they begin to smoke and almost catch on fire (be sure to turn your hood vents on for this step). While the wood chips are [...]
Recipes
Braised Rabbit with Smoked Pecan Purée
Executive Chef Justin Burdett of Ruka's Table in Highlands, NC - Rabbit Loin and Braised Rabbit Leg with Smoked Pecan Purée