Fried Chicken Thighs with Sauteed Chard, Cabbage, & Cheesy Grits Fried chicken: 1½ cup of buttermilk 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 teaspoon of smoked paprika 1 teaspoon of kosher salt 1 teaspoon of ground black pepper ½ teaspoon of crushed red pepper flakes 8 boneless, skin-on chicken thighs Grits: 3½ cup of whole milk or half & half ¾ cup of yellow grits ½ cup of cheddar cheese, finely shredded 2 tablespoons of unsalted butter ½ teaspoon of freshly ground black pepper Frying: 2 cups of vegetable oil 1½ cup of all-purpose flour 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 teaspoon of smoked paprika 1 teaspoon of kosher salt 1 teaspoon of ground black pe
Purple Cauliflower-Walnut Soup ¼ cup of extra virgin olive oil, divided ½ large onion, diced Kosher salt Freshly ground black pepper 3 garlic cloves, minced 2 bay leaves 1 teaspoon of dried thyme ½ cup of dry white wine 1 large head of purple cauliflower, chopped up into small pieces ¾ cup of crushed walnuts 8 cups of vegetable or chicken stock, homemade or store bought Garnish: 2 tablespoons of extra virgin olive oil 2 tablespoons of walnuts, finely minced Lemon Juice Paprika Instructions: In a large pot, heat up 2 tablespoons of olive oil over medium heat. Add the onions, 4-finger pinches of salt and pepper and cook for 10-15 minutes, until caramelized. Add the garlic, bay leaf, and thyme
Shrimp Cakes with Sriracha Aioli ½ cup of mayonnaise 2 tablespoons of fresh lemon juice 2-4 tablespoons of sriracha, depending on heat preference Kosher salt and ground black pepper, to taste 1 tablespoon of extra virgin olive oil, plus more 4 shallots, finely minced 2 cloves of garlic, finely minced 1 pound of raw shrimp, chopped ¾ cup of panko or white bread crumbs 2 eggs 1 teaspoon of lemon zest ¾ teaspoon of smoked paprika 2 dashes of Worcestershire sauce 4-finger pinch of kosher salt 4-finger pinch of freshly ground black pepper Instructions: In a small mixing bowl, whisk together the mayonnaise, lemon juice, sriracha, salt, and pepper. Set aside. In a medium sized skillet, heat up the
Silky Creamy Chocolate Panna Cotta 1 packet of gelatin 1½ cup of whole milk 1½ cup of half & half ½ cup of sugar ¼ cup of semi-sweet chocolate chips 1 tablespoon of pure vanilla extract Whipped cream Chocolate shavings Instructions: Mix the packet of gelatin with the milk to soften the gelatin. In a medium saucepan, heat up the half & half and heavy cream over low-medium heat until it comes to a simmer. Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook until the chocolate has melted. Add the milk and gelatin mixture and stir until gelatin has entirely dissolved. Bring the entire mixture to a simmer. Ladle into serving dishes of your choice and refrigerate un