Citiscapes Eats
Case Dighero
buffalo grilled MUSHROOMS

Mushrooms when cooked properly are the epitome of umami; I love this recipe as a side dish, but it’s also killer as a vegetarian main course as the base for sliders…it’s also excellent as an accoutrement to pizza.

The high heat grill ensures a crispy mushroom, so be sure to keep the burners on high through the cooking process. Morels are a seasonal treat, but worth the addition to the mix during the Spring months if you can find them. Thump thump!

buffalo grilled MUSHROOMS
Metrobilly Eats
Case Dighero
the essential RANCH CHICKEN

his recipe is not only a great homemade RANCH DRESSING for salads, dips, and pizza; but also one of my favorites as a marinade for seared or grilled chicken. The yogurt-based dressing is quick and easy to make, and feel free to use whatever fresh herbs you have from your garden.

The yogurt marinade ensures a super juicy, tender meat - but it’s also a great dip for the cooked chicken and fresh tomatoes we love to eat with this recipe.

the essential RANCH CHICKEN
Metrobilly Eats
Case Dighero
rose-chia PANNA COTTA

One of our favorite healthy desserts - it’s certainly strong enough for a man or a woman, but clearly made for couples! Thump thump!

rose-chia PANNA COTTA
Metrobilly Eats
Case Dighero
venison BOLOGNESE

This pasta dish has been one of my favorites during the Winter season; hearty, slightly spicy with a gingery Korean twist that has even the most hardcore Bolognese purists asking for seconds - unlike the more traditional sauce that using milk and hours to simmer, my version incorporates ground venison (feel free to use beef) and omits milk entirely, plus tons of fresh grated parmesan and green onions,

venison BOLOGNESE
Metrobilly Eats
Case Dighero
high south RILLETTES

I love this recipe as a “make in advance” idea days before your guests arrive; simply keep in the fridge until you’re ready to set out the day of your dinner or party.  Jarred Rillettes are also great gift options for your guests as you bid adieu; just be prepared to make this “potted meat” every time you host a party…they’re that good!

high south RILLETTES

#carolinasauce

Who's the Sauce? Carolina Versus Memphis

BBQ Sauce.jpg

Divorces filed; wars waged; families divided - all because of BBQ sauce.  I'll be rallying the troops of BOTH sides this Sunday, May 6th in the Coca-Cola Kitchen @ the Bentonville Film Festival from 11am to 3pm - refereeing, treading the line between Carolina's mustard, vinegar based sauce and the iconic smoky, sweet Memphis variety - please come vote - but don't start a fire, a riot, or food fight - just bite, sip a Coke, and pick your favorite diplomatically - thump thump!

Carolina BBQ Sauce

Ingredients

  • 1 1/2 cup prepared yellow mustard

  • 2/3 cup brown sugar

  • 5 tbsp ketchup

  • 3 tbsp Worcestershire Sauce

  • 2 tbsp apple cider vinegar

  • 2 tsp white vinegar

  • 1 tsp Frank's Red Hot Sauce

  • 2 tsp garlic powder

  • 1/2 tsp black pepper

Technique

Combine all ingredients and mix well. Use immediately or refrigerate several hours or overnight to allow flavors to blend better. 

 

VERSUS

 

Memphis BBQ Sauce

Ingredients

  • 1/4 cup firmly packed brown sugar

  • 1 tablespoon chili powder

  • 1 teaspoon black pepper

  • 1/2 tablespoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon celery seed

  • 1 teaspoon seasoned salt

  • 1 teaspoon smoked paprika

  • 1 cups ketchup

  • 1/4 cup mustard

  • 2 tablespoons apple cider vinegar

  • 1-1/2 tablespoons Worcestershire sauce

  • 1 tablespoon canola oil

Technique

  1. In a medium saucepan, stir together all the ingredients except the oil. Bring to a boil, then reduce the heat and simmer for 25 minutes.

  2. Add 1 tablespoon canola oil and whisk until well blended

 

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