A STORY BEHIND EVERY RECIPE
Healthy and easy doesn't always mean "not as good." These 5 dishes are quick, easy, and beyond loaded with flavor. And they're not SO healthy that they're not Thanksgiving worthy. They also make fabulous dishes for easy weekday meals.
Can Thanksgiving be healthy without having to give up your favorites? It can definitely be HEALTHIER! This roasted cream corn is a great example, and it only takes about 5 minutes to make. Maple replaces sugar, lower fat products replace the cream and butter. The best part, it tastes as good as the full-fat version!
2 tbsp reduced fat Irish butter - softened
1 lb bag frozen roasted corn - thawed (Trader Joes has a fabulous one)
2 tbsps maple syrup
1/2 cup light cream, plus more for thinning
1/2 tsp kosher salt - to taste
1/2 tsp freshly ground black pepper
1 tbsp flour
1/4 cup Parmesan cheese
Parsely - optional
In a large sauté pan, heat 1 tablespoon of the butter over medium low heat. Add the corn, maple syrup, cream, salt, and pepper and stir together. Bring to a slight boil for one minute and lower the heat. In a small bowl, mix together the remaining tablespoon of butter with the flour until it becomes a thick paste and add to the corn. Cook for about 2 minutes until thick. If it gets too thick, add a little more cream until desired consistency. Transfer to a bowl. Top with Parmesan and parsley.
Thanksgiving is upon us, and I can't think of anything more suitable than squash to serve with your turkey and ham for the big day! It's the perfect side dish without being uber-Thanksgiving traditional. Plus, it's a little healthy and you'd never know it!
1 large butternut squash
2 medium acorn squash
Olive oil
Kosher salt
Pepper
3 tbsp maple syrup
1 tsp cinnamon
Pinch red pepper flake, to taste
Heat oven to 450 degrees. Peel the butternut squash. Cut off the rough ends then cut in half lengthwise and scoop out the seeds with a spoon. Cut each half into two shorter halves then cut into 1 inch sticks and moons. Cut the ends off the acorn squash then cut in half lengthwise and scoop the seeds out with a spoon. Slice into 1 inch moons - keep the skin on these!
Place all the squash on a large sheet pan lined with foil. Drizzle olive oil evenly over the squash then sprinkle with plenty of salt and pepper. Drizzle the maple syrup and sprinkle the cinnamon and red pepper flake. Toss together with your hands until all squash is covered in the oil and spices.
Roast in the oven for 15 to 20 minutes or until the squash is slightly soft and caramelized.
Thanksgiving is typically a day where calories don't count, but it never hurts to have a few healthier dishes at your table. I'll be honest, when I eat this cauliflower mash, I don't even miss mashed potatoes. The brown butter and sage give it such a warm fall flavor, and the (fat free) cream cheese gives it such a fluffy, creamy texture. I love this cozy side dish - it'll be at my table all season.
1/2 stick butter
1 tablespoon chopped sage + 7 whole leaves
1 head cauliflower florets
1 garlic clove - chopped
4 ounces fat free cream cheese
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
Heat butter in a sauté pan over medium heat and don't move. Let the butter melt. When it starts to brown around the edges, add the chopped and whole leaf sage. Remove the whole leaves with a slotted spoon to a folded paper towel as soon as they get crispy - about 30 seconds. As soon as the butter is brown and nutty, turn off the heat. This butter can be used immediately or stored in your fridge for several weeks.
Steam the cauliflower in a steam basket on your stovetop until very soft. Transfer to a higher speed blender with the garlic, cream cheese, salt, pepper, and 3/4 of the sage butter. Blend until completely smooth. Taste and add more salt if needed. When ready to serve, transfer to a bowl and top with the remaining brown butter and whole sage leaves.
Weekly dinner table or Thanksgiving side, this salad is everything I love about fall and NEEDS to be on your table asap. Smoked Gouda, sweet potato, and smoked almonds... need I say more?! So many unique flavors going on here from sweet and salty to creamy and smoky - complete with a hint of that cinnamon holiday flavor we all love so much. I can't put into words enough how great this is - I've had few salads I like more - I guess that sums it up?
Dressing:
3 tablespoons maple syrup
3 tablespoons olive oil
1 tablespoon Dijon mustard
½ teaspoon cinnamon
Kosher salt and freshly cracked pepper
Salad:
1 large sweet potato – peeled and cubed into 1/2-inch cubes
1 tablespoon olive oil
1 tablespoon maple syrup
½ teaspoon cinnamon
½ teaspoon kosher salt
¼ teaspoon freshly cracked pepper
4 cups spinach
4 cups arugula
1 cup smoked almonds – roughly chopped
1 cup smoked gouda – shredded
In a glass jar or plastic container with a lid, add the maple syrup, olive oil, Dijon, cinnamon, and a dash of salt and pepper. Shake together until combined.
Heat oven to 400 degrees. On a baking sheet covered in foil, toss together the sweet potato cubes with the olive oil, maple syrup, cinnamon, kosher salt, and pepper. Roast for 12 to 15 minutes or until slightly golden and tender. Set aside to cool.
In a salad bowl, mix together the spinach and arugula. Top with the cooked sweet potatoes, smoked almonds, and smoked gouda. Pour the dressing over the top and toss together.
Peaches are my go-to this time of year. If I'm at a farmer's market, I'm getting a whole lotta them. Since my Peach Buratta Salad from the cookbook, this is the best Peach Salad I've ever made!! Y'all, this is mind-blowing good and should be your new weeknight favorite!
4 servings
Pickled Peaches:
4 peaches - core removed and cut into thick slices
1/2 small red onion- sliced thin
1 1/2 cups white vinegar
1 1/2 cups water
1/4 cup sugar
1/3 cup maple syrup
1 teaspoon Kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon pepper flake
Salad:
1/2 lemon - juiced
1 teaspoon honey
1/4 cup olive oil
Kosher salt and fresh cracked pepper
8 cups spinach arugula mix
1/2 cup cranberry goat cheese - crumbled
1/4 cup smoked almonds - roughly chopped
1/4 cup minced crystallized ginger
Place peach and onion slices into a large bowl. In a saucepan, bring water, vinegar, sugar, maple syrup, salt, cinnamon, and pepper flakes to a boil. Take off the heat and let cool slightly for about 10 minutes. Pour over the peach-onion mixture and let sit for about 30 minutes.
Drain and set the pickled peaches and onions aside, retaining 2 tablespoons of the liquid in the same large bowl. Add the lemon juice, honey, a dash of salt and pepper, and whisk in the olive oil until combined. Add the spinach arugula mixture and toss together until coated. Plate in a large salad bowl to share or on four separate plates with the cranberry goat cheese, smoked almonds, and crystallized ginger over the top.
CHEERS TO HAPPY EATING!!!
This Very Merry Salad isn't just for Christmas... Have it at Thanksgiving, and I promise after, you'll want to have it at least once a week for lunch or dinner! I came up with this recipe because I was inspired to use pomegranates because they're totally in season right now. I've been using the red jewels a lot lately - they're so bright and create a lovely finish and delicious fruity crunch to any dish. The beautiful green color of the kale make this salad beautiful and perfect for the holidays!
Grocery list (serves 6 to 8):
1/4 cup extra virgin olive oil
3 tbsp apple cider vinegar
1 1/2 tbsp maple syrup
1 tsp ground cinnamon
1 tsp Dijion mustard
1/2 tsp Kosher salt
2 bunches kale - rinsed, dried, stems removed, chopped
1 cup walnuts - toasted
1 pomegranate - seeded
1/2 cup dried cranberries
Directions:
1. Add the olive oil, vinegar, maple syrup, cinnamon, Dijon, and salt to a mason jar. Close the lid and shake well to combine.
2. Put the chopped kale in a large salad bowl, pour the dressing over, and toss until all greens are covered in dressing.
3. Sprinkle the walnuts, pomegranate seeds, and dried cranberries over the top. Serve immediately or refrigerate for up to one day.
CHEERS TO HAPPY EATING!!!
Thanksgiving is upon us, and I can't think of anything more suitable than squash to serve with your turkey and ham for the big day! It's the perfect side dish without being uber-Thanksgiving traditional. I talk about having a not-so-traditional Thanksgiving in 4Memphis Magazine this month. Go pick one up if you live in Memphis. If not, check out the story here:
Grocery list:
1 large butternut squash
2 medium acorn squash
Olive oil
Kosher salt
Pepper
3 tbsp maple syrup
1 tsp cinnamon
Pinch red pepper flake, to taste
Directions:
1. Heat oven to 450 degrees. Peel the butternut squash. Cut off the rough ends then cut in half lengthwise and scoop out the seeds with a spoon. Cut each half into two shorter halves then cut into 1 inch sticks and moons. Cut the ends off the acorn squash then cut in half lengthwise and scoop the seeds out with a spoon. Slice into 1 inch moons.
2. Place all the squash on a large sheet pan lined with foil. Drizzle olive oil evenly over the squash then sprinkle with plenty of salt and pepper. Drizzle the maple syrup and sprinkle the cinnamon and red pepper flake. Toss together with your hands until all squash is covered in the oil and spices.
3. Roast in the oven for 15 to 20 minutes or until the squash is slightly soft and caramelized.
I used to think I didn't like olives. I say "used to think" because I never gave them a chance. That's the thing about a picky eater... They seem to think they don't like lots of things - until they try them. I know this because I used to be one. Luckily, or maybe unluckily, (I haven't decided which one yet after a wee-thicker waist-line) I don't have that problem anymore.
We were in Paris a few years ago, and any time you have drinks in Paris, they always seem to put a bowl of olives on the table. At first, I passed them up. But one afternoon I was starving and started eating them. Soon enough, the bowl was empty, and I was asking for more. That's when I fell in love with olives and now I'm addicted to all shapes, colors, and sizes. This salad is a perfect mix of two lovely ingredients with a few subtle hints of flavor that merry the two together perfectly. Plus, it's super low-calorie and healthy!
Grocery list:
1/4 cup extra virgin olive oil
1 garlic clove - peeled and smashed
1 tsp fresh oregano - minced
1/2 tsp fresh thyme - minced
3 pints of various grape or cherry tomatoes - sliced in half
1/2 cup Kalamata olives - pitted and sliced in half
1/2 cup Castelvetrano olives - pitted and sliced in half
1/2 cup black olives - pitted and sliced in half
3/4 cup thinly sliced pepperoncini
2 lemons - zested
3 tsp kosher salt
6 oz feta cheese (optional)
Directions:
1. Heat the olive oil, garlic, oregano, and thyme over low heat. When it starts to slightly bubble, take it off and let steep.
2. In a large bowl, mix together all the tomatoes and olives with the pepperoncini, lemon zest, and salt.
3. When the olive oil is slightly cooled, pour it over the tomato mixture and toss together until well combined. Add the cheese if desired.
*** This is the perfect side dish for fish. Use the extra olive oil-liquid mixture as a sauce for the fish!
CHEERS TO HAPPY EATING!!!
For Mother's Day this year, I asked mom what her top 3 favorite foods were. She said a good steak, Mexican, and Cajun. So I combined the three and made her a delicious meal: Steak with Chimichuri Sauce over Dirty Cajiun Basmati Rice. Plus, Garden Sparkling Cocktails and a Strawberry Basil Galette for dessert! I could never repay my mom for all she's done for me, but I can promise to cook her delicious meals forever!
Read my story on why I think she's the best momma.
Grocery list:
2 slices applewood smoked bacon - finely chopped
1/2 lb pork sausage
1/2 lb andouille sausage - thinly sliced
1 yellow onion - chopped
1 orange bell pepper - chopped
2 stalks celery - chopped
Kosher salt
Pepper
4 garlic cloves - minced
1 tbsp butter
1 lb Basmati rice
1 1/2 tsp smoked paprika
1 tsp oregano
1/4 tsp cayenne
2 bay leaves
1 tsp Worcestershire
2 1/2 cups of low-sodium chicken stock, plus more if needed
4 green onions - sliced
2 tbsp fresh parsley
Directions:
1. Heat a large cast iron pot or Dutch oven over medium heat. Add the bacon, pork sausage, and andouille to the pot. Cook for about 7 to 8 minutes or until browned, breaking up the pork sausage into small pieces.
2. Add the onion, bell pepper, celery, and a healthy pinch of kosher salt and pepper. Cook for about 6 minutes or until slightly browned. Add the garlic and cook for another minute or until fragrant.
3. Add the butter and rice to the pot, tossing together for 2 minutes or until rice is fragrant (It has a beautiful, toasty smell that you can't miss!). Add the paprika, oregano, cayenne, and bay leaves and cook for 2 more minutes.
4. Pour in the Worcestershire, stock, and 1 tsp of salt. Bring to a slight boil, simmer, and cover the pot for 15 to 20 minutes or until rice is cooked through and stock is aborbed. Taste the rice and add more salt and pepper if needed. Stir in green onions and parsley.
CHEERS TO HAPPY EATING!!!
Grocery list:
1 lemon - juiced
1 tbsp white balsamic
1 tsp honey
1 tsp ground coriander
1/4 tsp red pepper flake
Kosher salt
Pepper
1/4 cup good-quality extra virgin olive oil
1 grapefruit
2 oranges
2 blood oranges
2 cups spinach and arugula mix - roughly chopped
1/2 red onion sliced thin
Directions:
1. In a small bowl, combine the lemon juice, white balsamic, honey, coriander, red pepper flake, and a dash of salt and pepper . Whisk in the olive oil until imulsifed. Set aside.
2. Slice the grapefruit, oranges, and blood oranges into 1/4 inch rounds. For each round, cut the peel off, removing the skin and the pith. Lightly sprinkle slices with salt and pepper.
3. In a large bowl, add the spinach and arugula and toss together with 3/4 of the salad dressing, making sure all of the leaves are covered in dressing. Spread the spinach and arugula mix on a large platter. Top with the citrus rounds, layering the different colors. Add the sliced red onion and pour the remaining dressing over the top.
CHEERS TO HAPPY EATING!!!
I love having friends over for dinner parties and doing three to four courses paired with wine. It's fun, it's classy, and everyone loves it because they get to try a little bite and little sip of several different things! A good salad is something I love starting with and this recipe reminds me of just that. Tres and I had one of my former work friends over a couple of weeks ago for a dinner party and we had a total blast - particularly because this salad I created for the party was so delicious! She has to travel to Memphis occasionally for work now, so I'm hoping many more of these fun dinner parties happen and I can create more and more salads this wonderful! If you live in Memphis, I highly recommend peaches from Jones Orchard! They're known for their peaches and for good reason!
Grocery List:
4 cups arugula- roughly chopped
2 cups mint - roughly chopped
1 tbsp + extra - white balsamic syrup
3 tbsp fresh lemon juice
Kosher salt
Pepper
1/4 cup extra virgin olive oil
4 peaches - sliced
1/2 cup walnuts - toasted
2 tsp honey
1 tsp cinnamon
8 oz Burrata cheese (or fresh mozzarella)
Directions:
1. In a medium bowl mix the arugula and mint together. In a small bowl, add the white balsamic, lemon juice, a dash of Kosher salt and pepper, and whisk in the olive oil until thick. Pour the dressing on the arugula and mint salad and toss together.
2. Evenly distribute the salad mixture onto four small plates. Top with the sliced peaches and sprinkle a little salt on all the peaches.
3. In a small bowl, toss the toasted walnuts, honey, and cinnamon together very well. All the walnuts should have a little honey and cinnamon on them.
4. Sprinkle about 2 tbsp of walnuts on each salad. Top each salad with about 2 oz of sliced burrata. Salt and pepper the burrata and drizzle a little white balsamic syrup over each salad.
CHEERS TO HAPPY EATING!!!
I was on Local Memphis Live today using The Mighty Olive olive oil for 3 recipes with 6 ingredients or less! Coming back from Italy, I've had olive oil and simple recipes with few ingredients on my mind. If you have great olive oil and good ingredients, recipes can be so easy because they don't require a whole lot of anything... Just good food! This salad is healthy, delicious, and takes little time!
Grocery list:
1 lb Brussel sprouts - thinly sliced
1 tbsp plus 1/3 cup good quality extra virgin olive oil
Kosher salt
Pepper
6 oz baby spinach
4 oz fresh Parmesan cheese - whole
2 lemons - juiced
Directions:
1. Preheat oven to 425. On a sheet pan, toss sliced brussel sprouts with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Roast brussels for 10-15 minutes or until brown and crispy.
2. As soon as you take the brussels out of the oven, lay the spinach over the top of the warm brussels and toss with clean hands. The heat from the brussels will slightly wilt the spinach.
3. Using a knife or fork, make small chunks out of the Parmesan cheese. Add to the salad.
4. In a small bowl, combine lemon juice and a dash of salt and pepper. Whisk in 1/3 cup of the olive oil. Pour over the salad and mix everything together with clean hands. Taste for seasoning and add more salt if needed. Serve with Parmesan shavings over the top.
CHEERS TO HAPPY EATING!!
Every July 4th, I think of Tom Lee Park on the Mississippi River in Memphis. As a kid, I remember going out there every year and watching the fireworks. Aside from a fantastic firework show, all I really remember was the endless number of picnic blankets that lined the park. I think the 4th is the perfect time for a picnic - to sit back, relax, watch fireworks, and drink some rose! My go-to picnic dish is something I created a few years ago and couldn't wait to feature as a Cooktale! This July 4th and every picnic after, make my Corn Salad with Roasted Shrimp!! You won't be disappointed and neither will your crew!
Salad:
1 lb uncooked shrimp – peeled and deveined
1 tbsp olive oil
Kosher salt
Pepper
5 large ears of corn – shucked
2 tbsp butter
4 green onions – chopped
1 large avocado – cubed
1 tsp Kosher salt
Dressing:
½ cup cilantro – chopped (more or less to taste)
2 tbsp jalapeno – seeded and minced
3 tbsp white wine vinegar
1 lime – juiced
3 tbsp agave nectar
1 tsp Kosher salt
½ tsp pepper
½ cup good quality extra virgin olive oil
Directions:
1. Heat oven to 400 degrees. On a sheet pan, toss shrimp with olive
oil and a sprinkle of Kosher salt and pepper. Roast for about 8
minutes, until shrimp just turn pink. Set aside to cool.
2. Heat a grill pan to high heat. Place corn on the grill and turn
every few minutes for about 12 minutes. When ready, corn should have several black, charred pieces. Set corn aside to cool slightly. When
cool enough to handle, take corn off the cob, slicing downward with a
sharp knife directly into a bowl. To the bowl, add the butter, green onions, avocado cubes, and salt. Stir to combine.
3. Make the dressing in a small bowl. Combine the cilantro, jalapeno,
white wine vinegar, lime juice, agave, salt, and pepper. Slowly whisk
in the extra virgin olive oil until the dressing comes together. Pour
the dressing over the salad and toss together.
4. Toss shrimp into the salad or place on top. If you’re a vegetarian, you can leave the shrimp out, and the dish will still be perfect!
CHEERS TO HAPPY EATING!!!
Peaches and honey are a classic combination and a perfect one for summer. Because it's swimsuit season, I try to come up with new ways to eat healthy, low carb foods, and I've been turning to Southern Recipe pork rinds a lot. They're low in fat and calories, high in protein, and have zero carbs. I can't think of a healthier snack! So in honor of peach and honey season... Try my peach salsa with honey rinds!
Grocery List:
Honey Rinds:
1 bag Southern Recipe Original Pork Rinds
3 tbsp butter
2 tbsp honey
Salsa:
10 peaches - pitted, diced small
1 large jalapeño - seeded and minced
3 green onions - chopped
2 tbsp cilantro - minced
1 lemon - zested and juiced
2 tsp agave nectar
1 1/2 tsp Kosher salt
Directions:
1. Heat oven to 350 degrees. Spread pork rinds on a baking sheet lined with foil. Heat butter and honey together in a bowl until melted. Using a brush, brush each side of the pork rinds liberally with the honey butter. Bake honey rinds for 4-5 minutes until light brown and caramelized. Let cool.
2. In a medium size bowl, combine the peaches, jalapeño, green onions, cilantro, lemon zest and juice, agave nectar, and salt. Mix together until completely combined. Taste and add more salt or agave if needed.
3. Spoon salsa into a serving bowl and serve with honey rinds.
I was invited to go on Local Memphis Live again this week and create more Southern Recipe Pork Rinds recipes! I have to say, this gets more and more fun every time. I love getting creative with the pork rinds and coming up with new, innovative recipes. I happen to love fried pickles, so I thought a healthy, high protein version would be perfect for summer!
Grocery List:
2 eggs - beaten
1/4 cup flour
1 1/2 tsp salt
1/2 tsp pepper
2 cups Southern Recipe BBQ Pork Rinds - finely crushed
1 16 oz jar sliced pickles
Directions:
1. Heat oven to high broil. Place oven rack in the middle of the stove. Beat the eggs, flour, salt and pepper together in a small bowl. In another small bowl, add the finely crushed pork rinds (I crush them with my hands).
2. Take the pickles out of the jar and lay on paper towels. Blot off all the liquid from the pickles. Dip each dry pickle into the egg mixture, then into the crushed pork rinds, pressing to adhere the crumbs to the pickles.
3. Lay "breaded" pickles onto a lightly greased baking sheet. Put in the oven for about 6-8 minutes. You want them to be brown and extra crispy when they come out! Serve with your favorite dipping sauce.
You know that recipe a family member gave to you long ago? Everyone has one. It's usually written down on a piece of paper with faded pen-marks, maybe even ripped and worn on the sides. Those are the recipes that you hold on to for dear life because you can never quite remember the exact measurements, and you cherish it because it's delicious and it came from family. I have several of these, but this one specifically was given to Tres by his dad. Tres usually cooks this dish, and I help him. It's a fun excuse to spend time in the kitchen together. Long before I knew how to cook worth a darn, I tasted Tres' dad's cooking. It was at Frank's house that I learned you don't have to be a chef to cook like one. Let me tell ya, he's one of the best home cooks I've ever come across, and his okra and tomatoes prove just that. Very few simple, fresh ingredients make this not only an easy meal or side dish, but it's recipes like this one that prove 1,000 ingredients aren't necessary to make a perfect dish. It's the freshness that matters! And speaking of Frank, the last time we made this dish, the okra came straight from his garden.
Grocery list:
1 lb fresh okra - chopped into 1/2 inch pieces 2 large fresh tomatoes - chopped into 1/2 inch cubes
1/2 onion - chopped
2 slices of bacon - chopped (we love Applewood Smoked from Fresh Market)
1/2 cup water
2 tsp salt
1 tsp pepper
1/2 tsp Accent
Directions:
Step 1:
Heat large sautée pan to high heat.
Throw all the chopped ingredients into the pan with water, salt, pepper, and Accent.
Step 2:
Stir all ingredients together to combine. Step 3:
Cook over high heat for about 15-20 minutes, stirring often. For crunchier okra, cook less, for softer okra cook more.
Step 4:
Add to a bowl and serve with cornbread or add as a side dish to roasted chicken or anything you wish!
CHEERS TO HAPPY EATING!!!
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A few several Saturdays ago, me and a couple of my "steel magnolias" made a batch of "fried green tomatoes." It was a long Saturday of being in the kitchen, drinking cocktails, laughing, telling stories, and just enjoying each other's company - a rare thing for us these days. I'll never forget going into college thinking I'd never find friends as strong and fantastic as the ones from high school. My mom assured me that in every stage of my life I would make new friends and they would be "just as fabulous" as the ones before. I have to say though, my college group of gals is and will always be "my most fabulous friends." They are my best friends, as time goes on, I realize more than ever that it's going to take more than being in different cities, busy work and family lives, and finding less and less time to get together to break the close bond we created in college and have sustained as adults. It's crazy to think I've known these girls for over 10 years now, and near or far, we do the best we can to get together at least a few times a year (the constant 24/7 group text we've had going for several years now doesn't hurt either). These southern gals are my magnolias, and this fried green tomato recipe is dedicated to y'all... I hope we make them together for another 50 years!
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Grocery list:
Peanut oil - for frying
5 oz goat cheese - room temperature
1/2 lemon - juiced
2 tbsp basil - chopped
1 tbsp parsley - chopped
1 tbsp chives - chopped
Kosher Salt
Pepper
1 cup flour
1 cup buttermilk
1 1/2 cup yellow cornmeal
1 tbsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne
4-5 green tomatoes
Step 1
Heat peanut oil to 350 degrees in a fryer or on your stovetop.
Make the herb goat cheese. Mix together goat cheese, lemon juice, herbs, and a dash of salt and pepper. Set aside.
Step 2
Whisk 1 cup flour and 1 cup buttermilk together in a bowl. In another more shallow bowl, mix together the cornmeal, garlic powder, cayenne, and paprika.
Step 3
Slice tomatoes 1/4 inches thick. Dry the tomatoes with paper towels. Salt and pepper them on both sides.
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Dip tomatoes in buttermilk mixture and then coat them in the cornmeal mixture.
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Step 4 Fry coated tomatoes until golden brown. Plate the fried tomatoes and dollop with goat cheese. Serve warm or at room temperature.
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CHEERS TO HAPPY EATING!!! AND BEST GIRLFRIENDS!!!
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There was a time in my life when the thought of eating duck was not at the top of my list. But today, I'll take the fat and all of it. This recipe reminds me of parties. I love to throw them and I do often. I've made these duck fat fries a number of times for get togethers, tweeking the recipe along the way. I've learned it's also a great side for burgers or a nice juicy steak. We had it the other night with coffee rubbed filets, and I plan to share that recipe with you all very soon! I think I finally nailed the perfect duck fat fry, and this is the recipe I want to share with you!
Grocery List (4 people):
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4 russet potatoes 2-4 tbsp duck fat (find it jarred at specialty food stores) Truffle salt Pepper 1 tbsp truffle oil 1 tsp garlic - minced 1 tsp rosemary - minced 1 tbsp truffle honey or regular honey 1/2 cup mayo Fresh parmesan
Directions:
Step 1
Roughly peel the potatoes. You will want to leave some skin on.
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Cut potatoes in thick logs. You should get about 16 from each potato.
Soak logs in water for about 1 hour. This will get extra starch out and make them crispy.
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Drain potatoes and pat dry with paper towels.
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Step 2
Heat 2 tbsp of duck fat in a sautée pan over medium high heat (keep the duck fat close by, halfway through you may have to add another tablespoon or two).
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In batches, sautée potato logs for about 1-2 minute on each side in the duck fat. Place sautéed logs onto a baking sheet lined with foil. Sprinkle lightly with truffle salt and pepper.
Roast potatoes at 400 degrees for 20-25 minutes. The last 5 minutes, change the stove setting to broil. This will get them nice and brown and extra crispy.
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Step 3
While the potatoes are roasting, make the truffle mayo. Heat truffle oil over low heat. Add minced garlic and minced rosemary. Heat for 2 minutes and set aside to cool.
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When cooled, add olive oil mixture along with honey and 1/4 tsp of truffle salt (to taste) to the mayo. Mix together and taste. Add more salt if needed.
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Step 4
When potatoes come out of the oven, immediately sprinkle them with truffle salt and freshly grated Parmesan cheese. Serve with mayo along side.