Halibut Caesar

Halibut Caesar

Halibut Caesar | In this recipe, we get down and dirty with our flat friend, the halibut. We give it a light flour dusting and sear it just right before we spoon over a tarragon butter and rest it atop a crispy crouton smothered in homemade harissa mayo. It’s then paired with mini caesar salad wedges,…

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Gangster Picnic

Gangster Picnic

Gangster Picnic | We call this a “Gangster Picnic” because we go all out with Marsala on this one and serve it picnic style with corn, and a Greek accompaniment from our European friends. This one is simple, delicious, and worth every bite. Make it for your next getaway… Gangster Picnic   Print Prep Time…

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Banana Guacamole

Banana Guacamole

Banana Guacamole | Everyone claims to make the best guac. We’ll admit, so do we. But we don’t just make claims, we prove it on the plate. So here you go, please enjoy our family recipe for the best game-day dip around…and please don’t forget the secret ingredient…bananas…banana peppers that is… Banana Guacamole   Print…

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Pancetta Naan Pockets

Pancetta Naan Pockets

Pancetta Naan Pockets | Oh Naan bread. The traditional late-night snack of India. Well today, it’s going to be the late-night snack of Alabama… In this recipe, we stuff our naan pockets with rendered pancetta, zucchini, tomato, cheese and sriracha. We also sneak a roasted soy scallion puree in there and slather them in pork fat…

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Whit’s Breakfast in Bed

Whit’s Breakfast in Bed | What do you think? If you wanted breakfast in bed, wouldn’t marinated jumbo lump crab cakes, with homemade spicy hollandaise, chive scrambled eggs, and a topping of goat cheese & maple syrup toast be pretty good right? I thought so. Bookmark this one for realz… Whit’s Breakfast in Bed   Print Prep…

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Salami Orzo + Tomato Butter

Salami Orzo + Tomato Butter

Salami Orzo + Tomato Butter | We’ve kinda fallen in love with salami. We’re not going to lie. It’s that cured salty, meaty goodness that adds an awesome texture and complexity to any dish. We use it in everything from salads to pasta fillings, and are ALWAYS asked what that little secret ingredient is! Well, we…

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Cherry Pancetta Pork

Cherry Pancetta Pork

Cherry Pancetta Pork | Medallions with a little cherry love. Read on to get in on the action… In this recipe, we sear our pork medallions, then braise them a short bit in stock, wine, malt vinegar, soy, and honey, before we top them with sauteed shiitakes, roasted red bell pepper, ginger and some other…

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Scallop Sliders

Scallop Sliders

Scallop Sliders | We love our shelled scallop buddies from the deep blue more than anybody. So much in fact, they are our favorite protein of choice for sliders and game days. And you know what, they get even better when you sear them till they’re golden brown, top them with a sweet red pepper jam…

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Veal Quesadillas + Sour Cream Bearnaise

Veal Quesadillas + Sour Cream Bearnaise

Veal Quesadillas + Sour Cream Bearnaise | So we spent most of our youth running around the streets of Austin. It was fun. Great food, great people, but the best part was just being able to combine the two and having unique food from different cultures. Mexican food was awesome there, but when you fused it with the progressive wave of Austin’s food scene, it became a whole other animal.

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