Just because the Kentucky Derby isn’t the first Saturday in May this year doesn’t mean we can’t add bourbon to our chocolate ganache tart! We make our tart with a ground pecan crust filled with bourbon chocolate ganache. Topped with a dollop of fresh cream, it’s perfect for your Derby Day Festivities.
Fresh rhubarb is one of our seasonal spring favorites, and makes a perfect sweet and sour Barbecue Sauce. Cooked with orange juice and fresh rosemary, it’s perfect brushed over pan-seared or barbecue chicken.
Leftover holiday ham? No problem! Make these delicious sweet and savory buttermilk biscuit sandwiches filled with homemade pineapple jam, leftover ham, and thinly sliced grilled pineapple.
A southern specialty, we used a fine grind grits combined with course ground 8-row flint corn. Adding butter and cream makes these an extra-tasty grits topped with Cajun barbecue fresh sautéed shrimp.
Sous vide makes this pork chop dinner so easy. Brining makes the pork extra juicy, and searing after sous vide gives the pork an extra tasty exterior. We served it with some easy oven-roasted potatoes and kale. The mushroom sauce comes together quickly while the pork cooks.
Whether it’s St. Patrick’s Day or you just want a comforting dish – these easy cabbage rolls are the perfect choice. Savoy cabbage leaves stuffed with seasoned beef, pork, & rice and baked with a delicious sauerkraut mixture topped with tomatoes.