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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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Clam Up

Minorcan Chowder from Aunt Kate’s on the River Ingredients: 1 lb. diced bacon 2 diced Spanish onions 2 diced green bell peppers 2 diced celery ribs 6 seeded diced tomatoes 5 seeded and diced datil peppers 2 tsp. fresh diced thyme ½ cup brown sugar 2 cans chopped ocean clams 2 lbs. diced potatoes 2 […]

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Fall Harvest

Biscuits with turkey gravy from Kenny Gilbert, executive chef at Nippers Beach Grille Biscuit ingredients: 2 c. flour 1 T. baking powder 1 tsp. baking soda 6 T. cold butter ¼ tsp. kosher salt 1 c. buttermilk Procedure: 1. Sift dry ingredients together. 2. Cut in butter to flour mixture until the size of small […]

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