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Flavor-Full Fall

The change of seasons also signals a change in what we make for dinner.4Memphis restaurant partners share great recipes for serving the flavors of fall! 16 ounces dried pipe rigate2 butternut squash, peeled, seeded and cut into chunks2 ½ cups milk1 quart heavy cream16 ounces sliced American cheese4 ounces cheddar cheese4 ounces pepper jack cheese8 slices bacon, optional2 Vidalia onions, …

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Time to Tailgate

Prosciutto, Volpi salami, mortadella, slicedAssorted marinated olivesPepperoncinisRoasted red peppers Marinated olives:3 tablespoons olive oil1 tablespoon lemon zest1/2 teaspoon dried crushed red pepper flakes3 cups cracked green olives2 tablespoon fresh basil leaves, choppedStir the oil, lemon zest, and red pepper flakes in a heavy, small skillet over medium heatjust until fragrant, about 1 minute. Remove from the heat. Add the olives …

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A Winning Tailgate

1. Juliska Quinta Cork Natural Cork Centerpiece Bowl/Party Bucket $395. Lightweight, stylish and perfectly practical for holding your favorite ice-cold beverage to chips and more! Proven to make a statement upon every occasion! 2. Yeti 64oz. Rambler $69. Mix up your favorite cocktail (mimosas, bloody marys, you name it!) and take it pre-made and ready to serve. 3. Q-Squared Melamine Serving Platters & …

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And the Livin’ is Easy

4-8 ounces snapper fillet with skin onSalt and pepper to tasteOlive oil as needed Preheat oven to 350 degrees. Heat a sauté pan and add the olive oil. With a paper towel, dry the skin side of the snapper, add salt and pepper, then place in sauté pan skin side down. Cook about 2-3 minutes or until the skin is crispy and golden …

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Tomatoes! Tomatoes! Tomatoes!

Dressing:Olive oil, as needed12 cherry tomatoes1/3 cup tahini2 to 3 tablespoons sherry vinegar¼ teaspoon smoked paprika Salad: Olive oil, as needed 1 red onion, peeled and cut into thick rings2 ears corn, shucked1 ½ cups frozen lima beans, thawed1 ½ cups fresh green beans1-2 heirloom tomatoes, diced1 bunch lacinato kale, ribs removed and torn into large bite size pieces Rose Creek …

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All Fired Up

4 rib eye steaks, about ½ inch thick0.5 ounces pink peppercorn0.5 ounces white peppercorn0.5 ounces black peppercorn Salt to taste 2 ounces of butter 1 cup of demi glaze sauce Prepare the salad:Heat grill (or grill pan) over medium-high heat. Lightly brush bread slices with a small amount of olive oil and grill until golden brown on all sides. Remove to a cutting …

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Spring Greens

1/2 pound shrimp, peeled, uncooked1/2 pound scallops3 roma tomatoes, diced1/2 cup cilantro, mincedjuice of 3 limes1 ounces tomato juice 1 teaspoon Worcestershire sauce½ teaspoon soy saucesalt and pepper to taste1 1/2 cups vegetable stock1 mango, cut into slices, grilled 12 large sea scallops, “foot” membrane removed1 teaspoon chili powder½ teaspoon cumin½ teaspoon paprikapinch cayenne pepper½ teaspoon salt¼ teaspoon peppergrapeseed oil …

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Let’s Have Brunch!

2 eggs1/2 cup red wine vinegar8 cups water  [/column] [column type="1/2" last="true"] 1 English muffin 2 eggs +1 egg white 2 pieces Canadian baconhollandaise [/column] [column type="1/2" last="true"] Bring 8 cups water and ½ cup red wine vinegar to a simmer. Stir water in clockwise motion and crack one egg at a time into moving water. Cook eggs to your liking: 1 …