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Recipes

Chorizo and Potato Encrusted Snapper with Summer Vegetables

Chef Cooper Miller serves up a platter of Mississippi's flavors with his tasty chorizo & potato encrusted snapper to liven up your suppertime.

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Recipes

Chicken Enchiladas

Make enchiladas with Mexican corn to add sweetness, heat, and freshness to this classic dish. A new go-to meal for dinner parties or week nights.

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Other

Queso Fundido

Grilled queso fundido is an indulgent, crowd-pleasing appetizer for any gathering. Warming it on the grill makes it tailgate-ready and sets it apart from the store-bought, stovetop counterpart. This recipe comes from Jonathan Fox of Fox Bros. BBQ in Atlanta. “Even on game day, we can’t get [...]

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Other

Hugo’s Pork Carnitas

Pork carnitas from Hugo’s in Houston, created by chef Hugo Ortega, are a delicious and crowd-pleasing handheld for your next tailgate or game day party. “Tailgating is not something I knew about or did growing up, but I think it’s great. Mexican culture is all about gathering with [...]

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Recipes

Volcanes

Make the salsa molcajete: Preheat oven to 350 degrees. Heat grill to 375 degrees (medium-high heat) and char tomatillos, tomatoes, onions, and jalapeños, then place in an oven-safe pan and cover ¾ the way with water. Cover with foil and roast in oven for 30 minutes.

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Recipes

Grilled Whole Snapper with Salsa Verde

Make salsa verde by combining chopped anchovies, capers, herbs, garlic, and shallot. Mix well. Combine with olive oil, black pepper, red pepper flakes, and cumin. Salt to taste.