Content Filter
Categories
Locations
Recipes Types
Ingredient Types
Beverages
Recipes
Sumac-Dusted Smoked Trout with Beets and Arugula
Bring water to a boil, add salt and sugar, and allow to chill thoroughly. Place trout in brine for 1 hour. Remove trout from brine and place on a rack-lined baking sheet. Dust trout on the flesh side with sumac. Place trout in a smoker at 225−250 [...]
Recipes
Field Pea Cakes with Tomato Jam
Heat oil in a large skillet over medium-high heat. Stir in onion and a pinch of salt. Cook, stirring, until very soft, about 5 minutes. Add garlic and chili powder and stir for 1 minute. Scrape into the bowl of a food processor. Add 1½ cups of [...]
Recipes
Corn Pudding Tamales
Preheat oven to 350 degrees. Place corn in the bowl of a food processor and process for 3 minutes, until smooth. Transfer corn to a baking pan and bake for 1½ hours, stirring every 15 minutes, until mixture is dry. Remove from oven and refrigerate until cooled [...]
Recipes
Asian BBQ Ahi Tuna Burgers with Firecracker Shrimp
For the burgers, combine tuna, green onion, sesame seeds, ginger, garlic, soy sauce, sesame oil, salt and pepper in a bowl.
Recipes
Fried Green Tomato “Caprese” with Crab, Watermelon, and Arnold Palmer Vinaigrette
In a saucepan over medium heat, combine tea, lemon juice, and mint. Cook until just reduced by half, 5 to 10 minutes. Strain mixture into a bowl and stir in honey. Set aside.
Recipes
Roasted Pork & Sauerkraut
Preheat oven 350 degrees. Rinse the pork and pat dry with paper towels. Season all over with salt and pepper.
Recipes
Summer Succotash
Recipe from chef Matt Bolus of the 404 Hotel and Kitchen, Nashville, Tennessee
Recipes
Skillet Corn with Padron Peppers and Cilantro-Lime Mayonnaise
Start with a large thick-bottomed skillet (I use cast iron) with a lid; the lid will help handle the heat, even the distribution of corn, and keep corn from popping out.