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Napkins, Please

Pit-Smoked Chicken Wings with Bleu Cheese Dip from Jackson Rust at Mojo BBQ   Ingredients: 10 lbs. jumbo chicken wings Dry Rub: 1 cup Kosher salt 2 cups paprika ½ cup granulated garlic ½ cup granulated onion 1 cup light brown sugar ½ cup coarse ground black pepper 1 ¼ T. Coleman’s dry mustard 2 […]

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Cajun Catch

Blackened redfish maque choux from Chef Bennett Depew of Harry’s Seafood Bar & Grille Ingredients: Redfish 4 6-oz. redfish fillets 1 T. blackening seasoning Maque choux 4 oz. bacon, diced to ¼ inch 1 tsp. chopped garlic 1 cup diced onion 1 qt. corn (fresh or frozen) ½ cup sliced green onions 1 medium tomato, […]

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Delicious Dip

Bailey’s Fondue from Salt at The Ritz-Carlton, Amelia Island Ingredients: 1 cup heavy cream ¼ cup + 2 tablespoons Baileys Irish Cream 6 ½ ounces milk chocolate, chopped (such as Lindt or Godiva) 4 ½ ounces dark chocolate, chopped (such as Lindt or Godiva) Procedure: 1. Heat the heavy cream to a boil. 2. Pour […]

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