Balsamic Filet Crostinis | Want to show off at your next dinner party? Well, you’re in the right place. This one is fancy-pants! One of our show-stoppers. A must menu add. Just don’t skimp on any part of this recipe, since each component comes together to steal the show. It’s the Ocean 11 of appetizers.
Grouper Butter + Collard Fried Rice | Don’t google Grouper. The fish might scare you. But it will make your tummy happy, we can guarantee that! It has easily become our favorite fish over the last few years – it’s light yet meaty, easy to cook, and adapts to a ton of different flavors. It’s so good. So what did we do with it? That my friend is for you to find out…
Mexican Pimento | I got a little Irish in me. I also live in Texas, which means I run across a lot of Mexican food and Pimento cheese. What does all this mean? Well, nothing really, except for the fact we combined our favorite Irish ingredient – cheddar cheese – with some of our Mexican friends to make the ambassador to pimento country. We redefined a classic in this recipe. Try it amigo.
Chipotle Ribeye Surf & Turf | You want the best surf & turf this side of the Mississippi? Well you found it! This is the Forrest Gump of surf and turf recipes (I don’t know what that means, but it sounds cool). This will be one of your favorites. This will be the recipe you print out and stick under your pillow. The recipe that you contact us to delete off the internet so you can have it all to yourself. So get your butt up and make this steak before Lieutenant Dan leaves the dock!
Crabby Carbonara | There is a special pasta out there that we think you’ll love. If you haven’t heard of it already, it’s called Casarecce. Hailing from Sicily, this little guy is rolled up into a scroll and makes a perfect vessel for your favorite sauce. Or in this case, a sauce stuffed with jumbo crab, egg and cream. Hungry yet?
Cedar Plank Salmon + Honey Plums | I’m pretty sure if Salmon was the Bachelorette, it would pick the Cedar Plank. They were meant to be together. Those Native Americans knew what they were doing (they started the whole plank trend). So we listened to our Pocahontas friends and got our PLANK ON to make one of our very best salmon showcases. Join us for this one. It’s grizzly bear approved!
Horseradish Mayo | Horseradish is like the Tom Brady of my fridge. It lasts forever and is consistently awesome out there on the culinary field. But then it runs out and gets itself suspended four games for being too awesome…and now we all can’t wait to get more of it. But alas there is a way to extend the life of Brady! Pair it with the Gisele of mayonnaises and he will stand tall in your icebox for weeks. Guaranteed.
Sweet Potato Prosciutto Sandy | Do you remember sweet tarts? Those things were awesome (or maybe still are). The point is, we miss our days of shamelessly indulging our sweet tooth addiction, and now we have to find adult ways to feed the need. That’s where the sweet potato comes in. It may take a while to get on your grocery list, but when it does, it might just surprise you how deceptively good it really is. And if you put it on a meaty sandwich…well then you’re just asking for it.
Crispy Sweet and Sour Pork | Ok, here’s the deal. No more Chinese takeout. We’re done with that. It’s time to take matters into your own hands and make it at home. It’s not nearly as hard as you think and you’ll be 10x more appreciative of what you’ve got on your plate. It really is worth it. Trust us…or in this case, trust the crispy pork that will make your mouth water like the Niagara.
Roasted Soy Scallion Puree | The onion family is killer – chives, garlic, shallots, leeks…and scallions. They’re the Sopranos of food. So don’t disrespect these guys. If you’re lucky enough to get your hands on one of the family members, don’t overlook the scallion. It’s subtle and smart. The heir to the throne of the Soprano dynasty. And if you try and roast it, guess what? It gets even better…