CHICKEN CONFIT
This recipe was inspired by a dish I used to love at of one of our favorite restaurants, but is no longer available so I decided to take a crack at it. I must say, this was a home run on the first try, and …
Tag: make ahead
MANCHEGO CHIVE BUTTERMILK BISCUITS
This recipe was inspired by the biscuits I recently had at Crawford & Son, a wonderful restaurant here in Raleigh. And while these are not exactly like their’s because, well, I’m not a pastry chef, they are pretty darn good. I think real lard is …
A TALE OF TWO (OR THREE) CHICKENS – PICCATA AND PARM
Whenever I see chicken piccata or chicken parmesan on a menu I’m tempted to order it because (a) it’s delicious and (b) I don’t have to cook it myself. The reason being, anytime I see a recipe that begins with “make a 3-part breading station …
SALMON NICOISE
If throwing a dinner party stresses you out because you are typically in the kitchen cooking at some point while guests are having fun and drinking cocktails while you smoke up the house, then this is the ideal dish for entertaining! It showcases fresh spring …
CARNITAS THAT WILL KNOCK YOUR SOCKS OFF
These carnitas have been a work in progress for over two years, and I’m happy to report that it was totally worth the leg work to finally have a recipe this delicious. I order carnitas wherever they are sold, and these are better than what …
BEANS & GREENS GRATIN
When it comes to cookbooks, Frank Stitt’s two books rank way up there for me and I’ve been studying them and cooking from them for years. His Birmingham, AL restaurant Highlands Bar & Grill is on my bucketlist, but I’ve yet to make it there …
BBQ Shrimp and Grits in the Charleston Style
Whenever I make Shrimp & Grits I hardly ever stray from Bill Neal’s recipe which I’ve been making for years and which I love. But after seeing the chef of 82 Queen in Charleston, SC make his version on an episode of Food Paradise, I …
The Old Standby – Twice Baked Potatoes
Retro? Well, yes. But, there is a reason these have been around for a long time, and this version is way better than the one stuffed with way too much sour cream and not enough cheese, in my opinion. And these are the perfect side …
The Pasquotank Plate
Many, many years ago my aunt gave me a copy of a cookbook called The Pasquotank Plate. It contains a lot of the usual suspects you would expect to find in a southern cookbook. Casseroles, Tomato Aspic, desserts of course, more casseroles. And I’ve made …