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CASHEW CHICKEN LETTUCE WRAPS

CASHEW CHICKEN LETTUCE WRAPS

by Emily Black | Photo by Rory Doyle

2 store bought rotisserie chickens ½ cup roasted cashews, chopped 1 head iceberg lettuce, leaves separated and ends removed 2 to 3 fresh radishes, sliced thin 1 cup Asian dipping sauce Remove chicken meat from bones and slice thinly. On a serving platter, place...
Victorian Chocolate Tarts

Victorian Chocolate Tarts

by Emily Black | Photo by Rory Doyle

Victorian Chocolate Tarts 1 package frozen pie dough, thawed 8 ounces semisweet chocolate, chopped ½ cup sugar 2 cups heavy whipping cream For garnish: whipped cream and candied violets Preheat oven to 350 degrees. On a floured board, roll out dough and cut with...
Blueberry Muffins

Blueberry Muffins

by Emily Black | Photo by Rory Doyle

1½ cups all purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup cup sugar 1 egg, lightly beaten ½ cup milk 4 tablespoons butter, melted 1 cup blueberries Sparkling sugar for sprinkling Preheat oven to 375 degrees. In a bowl, sift together dry ingredients. In...
Pecan Crusted Catfish

Pecan Crusted Catfish

by Emily Black | Photo by Rory Doyle

3 tablespoons cream 3 tablespoons Dijon mustard Kosher salt and freshly ground black pepper to taste 4 catfish fillets 1 cup ground pecans Preheat oven to 500 degrees. In a small bowl, combine cream, mustard, salt, and pepper together. Dip filets into mustard sauce,...
Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

by Emily Black | Photo by Rory Doyle

Chicken: 1(3 pound) whole chicken 1 onion, peeled and quartered 2 cups chopped celery 3 carrots, peeled and chopped 1 tablespoon salt 1 tablespoon pepper Gumbo: ½ cup vegetable oil ½ cup flour 1 large onion, diced 1 large bell pepper, diced 3 large stalks celery,...
Caramel Apple Cider

Caramel Apple Cider

by Emily Black | Photo by Rory Doyle

1 (64-ounce) bottle pure apple cider 2 (12-ounce) bottles apple hard cider ½ cup caramel syrup 3 cinnamon sticks 1 teaspoon whole cloves In a Dutch oven, bring all ingredients to a simmer over medium heat for 20 minutes. Pour mixture through a sieve, discarding...
Caramel Apples

Caramel Apples

by Emily Black | Photo by Rory Doyle

1½ pounds caramels 1/3 cup evaporated milk 6 apples, washed and dried In a saucepan over low heat, melt caramels. Add milk, stirring occasionally, until smooth and creamy.  Spear each apple through stem end with a small fork or wooden stick. Stand apple in the sauce,...
Crabmeat Shooters with Heirloom Tomatoes

Crabmeat Shooters with Heirloom Tomatoes

by Emily Black | Photo by Rory Doyle

Summertime is seafood time, and nothing is better than fresh crabmeat served with not much more than fresh vegetables at their peak. Happy summer, y’all! ½ pound lump crabmeat Kosher salt and freshly ground black pepper ¼ cup citrus Champagne vinegar ½ cup green...
Cheese Straw Heirloom Tomato Tarts

Cheese Straw Heirloom Tomato Tarts

by Emily Black | Photo by Rory Doyle

This recipe is from my friend Elizabeth Heiskell—with a bit of extra heat added and a mixture of cheeses for the crust. 2½ cups all-purpose flour ½ teaspoon kosher salt ½ teaspoon red pepper 1 teaspoon Tabasco Sauce 6 tablespoons cold butter, cut into pieces ¾ cup...
Grapefruit and Brown Sugar Pork Tenderloin

Grapefruit and Brown Sugar Pork Tenderloin

by Emily Black | Photo by Rory Doyle

This unique combination of ingredients makes for a delicious main dish. GRAPEFRUIT AND BROWN SUGAR PORK TENDERLOIN 1 cup packed dark brown sugar 1 cup fresh grapefruit juice 2 cups grapefruit segments Zest of 1 grapefruit 1 tablespoon smoked sweet paprika 1 teaspoon...
Mississippi Duck Stew

Mississippi Duck Stew

by Emily Black | Photo by Rory Doyle

Mississippi Duck Stew 1 cup flour, divided 1 teaspoon garlic salt 1 teaspoon black pepper ½ teaspoon cayenne pepper 4 raw wild or domestic duck breasts, sliced ¾ cup peanut oil 1 large onion, chopped 1 cup chopped celery 1 (16-ounce) package frozen chopped okra,...
Glorious Grapefruit

Glorious Grapefruit

by Emily Black | Photo by Rory Doyle

Our January/February 2019 issue features innovative recipes using the glorious grapefruit. Here are some extra shots from the article, along with a simple and delicious way to prepare this superfood. GRAPEFRUIT BRÛLÈEThis is the time to finally break out your culinary...
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