I feel like anyone who’s followed me for a while had to have known that a chicken and waffles recipe was coming eventually. How could it not? I consider chicken and waffles to be the ultimate not only brunch, but possibly southern dish as well. You have your salty, sweet, crispy, soft, and juicy all in one plate.
For my recipe I took inspiration from Michelin starred Dusek’s in Chicago
Continue reading “Togarashi Fried Chicken, Ginger Scallion Waffles, and Miso Butter”
Don’t be fooled, South Carolina actually produces more peaches than Georgia. Not only do we have plenty of peaches here, but they’re also obscenely good. Like juice dripping down your arm and off your chin onto your chest good. As we come to the end of summer I wanted to create a dish to celebrate the peach in all its glory.
Continue reading “Carolina Caprese”
I recently received some gluten free noodles and wanted to make something new. I wanted something that felt light and fresh since to me gluten free puts out a healthy vibe. After lots of thought I couldn’t get the idea of a blt out of my head.
Continue reading “BLT Pasta”
A fact about me: Dinner parties are my ish. I love attending them, I love hosting them, but most of all I love making unreasonable amounts of food for them. One time I attended a potluck for the opening of a local music venue and had to use a laundry basket to carry in all the food I made. Seriously. So take it from this potluck princess, fried macaroni and cheese makes the perfect party bite.
Continue reading “Fried Macaroni and Cheese”
Let’s be honest, do I really need to say why spicy bourbon caramel ribs are delicious and a great idea? I didn’t think so. This was a recipe that I threw together for a potluck I hosted, and I couldn’t get enough. For the recipe I used baby back ribs, but spare ribs would be just as amazing.
Continue reading “Spicy Bourbon Caramel Ribs”
At my day job there’s a man who regularly brings my coworkers and me produce fresh from his garden. At first he brought tomatoes that I turned into soup. Most recently he brought us more banana peppers and green chilis than I knew what to do with.
Continue reading “Jay’s Pickled Peppers”
When flipping through chef crush of mine, Hugh Acheson’s, The Chef and the Slow Cooker one page made me stop in my tracks. The recipe for confit tomatoes. The term confit as it applies to meat means to slowly cook an item in its own fat. For vegetables the term has come to mean very slowly poaching in massive amounts of olive oil with aromatics. Either way the end result is delicious.
Continue reading “Slow Cooker Tomato Confit Soup”
When I first started this blog back in 2014 there was one dish in mind that summed up everything the concept of the fancy redneck was about. That dish was taking a culinary icon of South Carolina, pulled pork with mustard sauce, and marrying it with the aromatics of southern France. This is that dish. The dish that I built the dream of my food writing career on.
Continue reading “Pulled Pork Provençal”
When I was a kid my mom made lasagna pretty frequently. But something she never did was put meat in it. I didn’t even know meat in lasagna was the norm until I reached adulthood. Because of that classic meat lasagna feels a bit…superfluous.
Continue reading “Easy Extra Cheesy Spinach Lasagna”
My last nomadic-esque stint in Chicago ignited a massive fire in my heart for poké. There happened to be a poké joint near where I was staying and after one bowl I was hopelessly devoted. Why wouldn’t I be? Poké is essentially a sushi/salad hybrid. You can get marinated fish of your choice served over either greens or rice with all the accoutrements your heart could desire.
Continue reading “Firepower Salmon Poké”