Grilled Chicken Tender Salad

Grilled Chicken Tender Salad | It’s Memorial Day, so that means chicken salad! But this ain’t your traditional recipe. We sandwich this grilled chicken between buttered yellow mustard sourdough muffins and slather on a sweet purple peach jam. Savory and sweet can’t be beat. Grilled Chicken Tender Salad   Print Prep Time 22 mins Cook…

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Pimento Drumstick Enchiladas

Pimento Drumstick Enchiladas | One day we made pimento cheese. One day we made enchiladas. Then one day we thought, why don’t we stuff pimento inside enchiladas? And a star was born…a constellation actually.

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Roasted Chicken + Egg + Fennel Cream Sandy

Roasted Chicken + Egg + Fennel Cream Sandy | Don’t even get me started. Tossing a fried egg on anything is insanely good, but combining it with crispy roasted chicken skin, fennel, sour cream and then mustard…well, that’s indescribable. I know it sounds a little different, but all these guys were secret flavor buddies until…

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Flank + Braised Bulb + Macerated Apricots

Flank + Braised Bulb + Macerated Apricots | Simply put, this is one of the best. It has everything – steak, sauce, heat, texture, spice – which just makes you want to keep eating and eating! We like to serve it picnic style with just some kitchen paper laid out on the table where everyone…

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Garbanzo Dusted Split Chicken in Chorizo

Garbanzo Dusted Split Chicken in Chorizo | We like to think of our pantry as a society, full of individual ingredients. And there are two types of ingredients in that society: celebs and worker bees.

The celebs bring flavor and flare, while the worker bees have a specific job. So, say we are making waffles. We make a batter with flour, milk and eggs (our worker bees), then flavor it up with a little salt, butter and vanilla (our resident celebs). But sometimes we feel bad for the worker bees and want to give them a chance on the flavor stage. This recipe does just that, specifically in regards to the boss of the worker bee union, Mr. Flour.

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My Spicy Boston Butt Tacos

My Spicy Boston Butt Tacos | I grew up in Boston, so when I name a recipe after my hometown, it better be good. And this one lives up to the hype. This is a flavor bomb. Like most of our tacos, we love to add ridiculous condiments that accentuate whatever protein is the star…

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Sweet Belly Biscuits & Orange Gravy

Sweet Belly Biscuits & Orange Gravy | We love us some pork belly. We love it even more when we stuff it in homemade biscuits, smother it in a sweet citrus gravy and finish it with some flaky sea salt. It really is as good as it sounds. Put this one on your to-do list!…

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Chicken Crispies in Wasabi Gravy

Chicken Crispies in Wasabi Gravy | We love thighs. And we like them crispy. Here we take our favorite part of the chicken and give it some Asian flavor with wasabi and sriracha. It’s an easy weeknight dish that let’s the oven do most the work, so you can spend those free minutes catching up…

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Lonesome Dove Jambalaya

Lonesome Dove Jambalaya | When I moved to Texas at the ripe age of 11, I realized that Texans love them some western movies – particularly ‘Lonesome Dove’. I’ve had to sit through showing after showing after showing, just to make friends as a northeastern kid with a funny accent. These days you couldn’t pay…

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Muscovy Duck Dance

Muscovy Duck Dance | We went duck wild with this one! Here we perfectly pan sear seasoned duck, lay it on a bed of tender barley with sherry soaked raisins, and then pair it all together with hollandaise slathered roasted cauliflower and sausage. I’m not joking. Muscovy Duck Dance   Print Prep Time 12 hours…

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Crispy Chicken Paillard

Crispy Chicken Paillard | This dish is the Liam Neeson of my recipe box – it makes me feel safe and always comes through in the clutch. Do yourself a favor and discover your inner Liam. Crispy Chicken Paillard   Print Prep Time 10 mins Cook Time 15 mins Total Time 25 mins   *…

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Submarine Drumsticks

Submarine Drumsticks | If Bruin could catch a squirrel I bet we could make it taste good with a little confit magic. We confit practically anything these days and it’s become one of our favorite techniques. Good food takes time (something that is hard for us impatient Americans to wrap our minds around) and confiting…

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