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Millie Wallace’s Pie Crust from The Peach Truck/Pearson Farm

Makes 2 crust shells

Ingredients

  • 3 cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/4 cup shortening
  • 1 tablespoon apple cider vinegar
  • 5 tablespoons water
  • 1 egg

Instructions

Sift Together:
3 Cups Flour
1 Tablespoon Sugar
1/2 Teaspoon Salt
Cut In:
1 1/4 Cup shortening until it resembles peas
Add 1 Tablespoon Apple Cider Vinegar
5 Tablespoons of Water
1 Slightly Beaten Egg
Blend into Flour/Shortening mixture and form into two balls. This will create two crusts shells
Millie Wallace’s Pie Crust from The Peach Truck/Pearson Farm

Submitted by Jessica Rose of Pearson's Farm/The Peach Truck's Aunt at The Peach Truck/Pearson Farm

Family pie crust recipe from The Peach Truck/Pearson Farm—a tried & true delicious old family recipe for making the perfect pie crust for peach pie or any kind!

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Ava and Zoes Shrimp Tacos—from Nashville Jam Co.  & feat. Wild & Local

Ingredients

  • 3/4 Cup Red Bell Peppers
  • 1/4 Chopped Vidalia Onion
  • 1 Tbsp Olive Oil
  • 1/4 Cup Butter
  • 1/2 Cup Sour Cream
  • 1 Cup Shredded Pepper Jack Cheese
  • Corn Tortillas
  • Shredded Romaine Lettuce
  • 1/2 Cup Ava & Zoe's Raspberry Chipotle Sauce

Instructions

 

Saute peppers & onion until tender.  Add shrimp to mixture & cook until opaque & slightly pink.   Stir in raspberry chipotle sauce.  Spoon into tortillas and finish with sour cream, pepper jack, and lettuce.  Enjoy!

 

Ava and Zoes Shrimp Tacos—from Nashville Jam Co.  & feat. Wild & Local

Submitted by Nashville Jams Company

You will love this simple, flavorful recipe.  Easily customizable with halibut, catfish, or other types of seafood as well!

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Meridian Cafe’s Shakshouka

Makes 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves roasted garlic, flattened with the flat of a knife
  • 1 yellow onion, peeled and diced
  • 5 large red bell peppers, seeds removed and diced
  • 5 large Roma tomatoes, cored and quartered
  • 1 tablespoon cumin
  • 1 teaspoon black pepper
  • 1 1/2 teaspoon salt
  • Vegetable stock as needed
  • 8 eggs (optional)--may be duck or hen's eggs

Instructions

Heat oven to 400 degrees.  In a medium pot, heat the oil until shimmery over medium heat.  Add onion, garlic, and bell peppers and saute until onion is translucent, 5-7 minutes.  Add Roma tomatoes, cumin, salt, and pepper.   Add vegetable stock to desired consistency--you want it look like a chunky vegetable stew.  Simmer approximately 15 minutes.  Divide into small oven-safe dishes, top with an egg, and bake in oven until desired consistency of egg is reached--10 minutes or more.  Can also be made without egg for a vegan/vegetarian delight great for any time of day!

Meridian Cafe’s Shakshouka

Great dish with an equally great origin. Chef Mike Ross shares that this fave Cafe special was inspired by a CSA box that his restaurant receives weekly through season.  One week, Chef Ross opened his box to discover nice peppers, tomatoes, and other recipe ingredients.  Since his specials are largely dictated by what is fresh and in season—a shakshouka seemed like just the thing.  The dish has North African origins but is popular in Israel as well.  Chef Ross prefers to use duck eggs, but hen’s eggs are great also.  Enjoy!

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Sweet Potato Kale Soup

Ingredients

  • 1 tspn olive oil
  • 2 medium onions, chopped
  • 4oz. Walnut Hills Farm chorizo sausage
  • 6 cups chicken stock
  • 16oz. can cannellini beans, rinsed and drained
  • 4 cups fresh kale, chopped
  • 3 cloves garlic, minced
  • 1 large sweet potato, chopped
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/4 tspn salt
  • freshly ground pepper to taste

Instructions

Saute onion, sausage, and garlic in olive oil.  Add potato, bay leaf and stock.  Heat to soften potatoes.  Add remaining ingredients and simmer for another 15-20 minutes.  Remove bay leaf and serve.  

Sweet Potato Kale Soup

Submitted by Walnut Hills Farm

Enjoy a delicious cup or bowl of hearty fall soup submitted by Walnut Hills Farm in Bethpage, TN.  Doug & Sue Bagwell come each week to NFM to sell their TN Certified Natural beef, chicken, pork, and eggs.  You’ll adore this easy to make seasonal soup!

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Apple Butter

Ingredients

  • 12 apples, washed, cored & peeled
  • 1 lb. cinnamon candy
  • 1 handful fresh mint
  • Mint flavoring
  • 1/2 bag brown sugar
  • cloves
  • allspice
  • cinnamon

Instructions

  1. Mix all ingredients together in a large pan
  2. Add water to the mixture, enough to fill half o the pan or crock pot.
  3. Place the pan on the stove on medium heat, or you can use a crock pot placed on simmer.  
  4. Let the mixture simmer for 24 hours on the stove or in the crock pot.
Apple Butter

Submitted by Carol Batey, Author of, Vibrations Cooking: What's Cooking in Your Soul

In her book, What’s Cooking in Your Soul? local author, Carol S. Batey, illustrates through examples from her own life how our lives are like cooking a really good meal.  Each ingredient that goes into the pot is required to make the recipe work and Carol teaches how these ingredients “blend together” in her vibrational recipes.  Enjoy!

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Roasted Beet & Goat Cheese Salad

4

Ingredients

  • 1 bunch red beets
  • 1 bunch golden beets
  • 1/2 c. crumbled goat cheese
  • 2 c. baby greens
  • 1/2 c. extra-virgin olive oil
  • 1 lemon

Instructions

  1. Preheat oven to 400 degrees.
  2. Tear or cut the beet tops from the beets, leaving about an inch of stalk attached.  Wash & thoroughly dry beets.
  3. Place beets in a roasting pan.  Drizzle with olive oil & sprinkle with kosher salt.  Roast for 30-45 minutes.  Beets are done when a knife can easily be inserted into the center of the beet.  
  4. Remove form oven and let cool.  When cool, remove the skins from the beets.
  5. Cut the beets into half-inch cubes and toss ina bowl with olive oil--just enough to coat.
  6. Combine 3 tbsp. olive oil and 1 tbsp. lemon juiceand toss the greens in the mixture in a separate bowl.  
  7. Plate the greens, followed by the beets.   Top with crumbled goat cheese & serve.
Roasted Beet & Goat Cheese Salad

Submitted by Local Table Magazine

A delicous & easy salad.  Easy to make vegan by substituting or omitting goat cheese crumbles.  Beets are packed with Vitamin C—an important anti-oxidant.  Enjoy!

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Raspberry, Apple, & Hot Pepper Jam

Ingredients

  • 1 large handful of raspberries
  • 5 chopped or grated apples with cores & skins removed
  • A handful of chopped green bell peppers
  • A handful of chopped banana peppers
  • A handful of chopped red peppers
  • 2 chopped jalapeno peppers (optional)
  • A handful of basil leaves
  • 2 handfuls of brown sugar or stevia

Instructions

Place all ingredients in a pot with enough water to cover & simmer on low heat for 2 hours. Let the mixture cool and allow to thicken to desired consistency.  Enjoy!

Raspberry, Apple, & Hot Pepper Jam

Submitted by Carol Batey, Author of, Vibrations Cooking: What's Cooking in Your Soul

A fruity-spicy jam terrific to spread on warm toast ( may add w/a handful of grated soy or goat cheese on top!), eaten with cream cheese, soft tofu, and crackers.  This is also an excellent holiday jam to use during Thanksgiving either on the actual turkey itself, or as a spread. 

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Basil Arugula Pesto

Ingredients

  • 1 cup arugula, packed cup
  • 1 cup fresh basil, packed cup
  • 6 garlic cloves
  • 1/2 cup pine nuts
  • 1/2 cup grated parmesan or romano cheese
  • 1/3 cup olive oil

Instructions

Place all ingredients but the oil in a food processor & pour oil through the "feed tube" of the processor while processing. Pulse until chopped.   

Basil Arugula Pesto

Submitted by Hill & Hollow Farm

Great pesto for those who don’t love arugula—cutting it with the basil makes for a lovely pesto!

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Squash & Pepper Saute

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, chopped (about 1 cup chopped)
  • 2 plump garlic cloves, minced
  • 1 1/2 lbs squash, cut in 1/2 inch dice
  • 1 small red pepper, cut in 1/4 inch dice
  • salt & freshly ground pepper
  • 2 tablespoons chopped fresh basil or parsley

Instructions

1.  Heat olive oil in large, heavy skillet over medium heat & add onion.  Stir often & cook until tender, 5-8 minutes.

2. Add garlic, squash, red pepper, and 3/4 teaspoon of salt.  Turn heat to medium-high and cook, stirring, until the squash is transluscent and the red pepper tender--about 10 minutes.

3.  Add freshly ground pepper, taste, & adjust salt.   Stir in fresh herbs & remove from heat.

Squash & Pepper Saute

Submitted by Hill & Hollow Farm

Easily served as a side dish, main, or filling for a vegetable tart, gratin, or frittata!

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Turnip Greens with Parmesan & Garlic

Serves 4 as a side

Ingredients

  • 3 tblspns olive oil
  • 2 garlic cloves peeled and minced
  • 4 scallions, trimmed and sliced
  • 1 bunch turnip greens or other leafy cooking green, about a pound, stems removed and sliced thinly
  • 2 tablespoons grated Parmesan cheese
  • Shaved Parmesan for garnish

Instructions

In a large saute pan or Dutch oven, heat the oil until shimmery, then add the garlic and cook, stirring until it becomes fragrant.  Add the sliced scallions, stir-fry briefly, and add the greens.

Cook, stirring until the leaves seem coated with the oil, then add about 1/4cup water, cover and lower heat to simmer.  Cook, stirring occasionally, until  greens are tender.  15-25 minutes, and most liquid is absorbed or cooked off.  

Add the grated Parmesan and stir well to combine.  Serve hot, topped with shavings of more Parmesan.  Serves 4 as a side vegetable. 

Turnip Greens with Parmesan & Garlic

Submitted by NFM House Recipe

Delish & easy greens preparation

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Fresh Pasta con Vodka Sauce from Savarino’s Cucina

4-6 servings

Ingredients

  • PASTA
  • 4 cups semolina durum flour
  • 6 eggs
  • 2 teaspoons olive oil
  • SAUCE
  • 1/4 cup olive oil
  • 1 chopped onion
  • 1 cup vodka
  • 3 1/2 cups marinara sauce
  • Oregano, salt and pepper optional
  • 1 cup half & half
  • Basil leaves for garnish

Instructions

 

Pasta: Put the flour in a large mixing bowl. Beat the eggs and oil together and mix it into the flour. The doughshould be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water, if necessary. Knead the dough for 5 minutes. Roll it into a ball and then cover it with a kitchen towel. Let it rest for 10 to 15 minutes. Cut the ball into quarters. Stretch each quarter with a rolling pin, then cut them into thin or thick slices for linguine or fettuccine.

 

Sauce: In a large skillet, heat the olive oil over a medium heat. Add onions and saute until transparent. Add 1 cup of vodka and reduce it by half, then add the marinara sauce. Let it simmer and reduce. Season with oregano and salt and pepper, if using.

 

Cook the pasta in salted boiling water until cooked al dente. Add the cream to the sauce and allow it to heat through for a couple of minutes (while pasta is finishing). Drain the pasta and add it to a serving bowl. Pour in the sauce and toss. Garnish with some basil leaves and serve.

Fresh Pasta con Vodka Sauce from Savarino’s Cucina

Submitted by Corrado Savarino at Savarino's Cucina Nashville, TN

A lovely local pasta recipe from Savarino’s in Hillsboro Village. Vegetarian & delicious recipe featured on the Food Network!

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Ackee & Saltfish from Ouida at Jamaicaway!

4/5 servings

Ingredients

  • 1/2 pound boneless salted codfish
  • 1/2 cup vegetable oil
  • 4 cloves garlic, finely chopped
  • 1 sprig fresh thyme
  • 2 onions, sliced
  • 4 scallions, chopped
  • 1 cup sliced assorted bell peppers (red, green, yellow, orange)
  • 1/4 Scotch bonnet pepper, finely chopped with seeds removed
  • 1 20 oz can ackee, drained
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprka

Instructions

 

 

  • Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours.

Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds. Add the sprig of thyme and cook for 30 seconds. Add the onionsscallionsbell peppers, andScotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared cod fishto the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove. Garnish the cooked meal with the paprika

  •  
Ackee & Saltfish from Ouida at Jamaicaway!

Submitted by Ouida Bradshaw, Owner & Chef of Jamaicaway at NFM at Jamaicaway

Ackee and saltfish is a traditional Jamaican dish, internationally known as Jamaica’s national dish. The ackee fruit was imported to Jamaica from West Africa. This dish can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas.This dish is usually eaten on Sundays in Jamaica, but it can be eaten on any day of the week. Enjoy!

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Orange-Rosemary Spatchcocked Chicken

Serves 4

Ingredients

  • 3-5lb chicken (larger chickens may need additional cooking time)
  • Kosher Salt & ground black pepper
  • 1-2 medium oranges, quartered
  • 2-4 sprigs fresh rosemary

Instructions

Heat oven to 400 degrees.

Place the chicken on the cutting board with the breast down. Use kitchen shears to carefully cut form the neck hole down the length of the backbone and out the rump.  this will require a little effort--but the shears should cut through the bones without difficulty.  

Spread open the chicken, exposing the cavity.  Sprinkle the inside with salt & pepper.  Overturn the chicken and place it cavity-side down in a roasting pan just a bit larger than the chicken.  Gently press the chicken to flatten.  Season over and under the skin with salt & pepper.  

Tuck orange quarters into the neck and rump of the chicken, as well as around the legs.  Cover tightly with foil, and roast for 30 minutes.  Uncover & roast for another 30 minutes or until the thickest part of the meat reads 165 degrees.  

Serve the meat accompanied by the roast orange wedges, which can be eaten as is or squeezed over the meat.  Garnish with rosemary. 

Orange-Rosemary Spatchcocked Chicken

Submitted by J.M. Hirsch/AP

Spatchcock is simply an easy, fast way to roast a whole chicken.  This can be done on the grill or in the oven—turns out deliciously either way.  The oven recipe is at the link.  On the grill: cut & season the chicken as directed; lay it cut-side down on several layers of foil; wedge orange quarters around it; top with fresh rosemary; & wrap foil tightly around it. Set one side of your grill to high, the other to low. Set chicken on low side, cover the grill ,& cook for 30 minutes.  Open the foil at the top, then continue cooking covered for another 15-25 minutes or until the meat reaches 165 degrees in its thickest part.  Spatchcock & let us know how it goes!

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Andouille & Black Bean Chili

Ingredients

  • CHILI SPICE MIX:
  • 1 tablespoon Spanish paprika
  • 1 tablespoon cumin
  • 1 teaspoon cayenne
  • 1 teaspoon ground coriander
  • 1 tablespoon kosher salt NEXT for CHILI INGREDIENTS:
  • 2 tablespoons vegetable oil
  • 1 lb ground beef
  • 1 lb smoked andouille sausage-cut in half lengthwise & thinly slice into half-moon shapes (andouille from LA Seafood Co.!)
  • 1 1/2 cups diced red onion
  • 3/4 cup diced green pepper
  • 3/4 cup diced celery
  • 1 tablespoon minced garlic
  • Chili spice mix noted above
  • 12oz bottle of beer
  • 2 15oz cans crushed tomatoes
  • 2 15oz cans black beans, drained & rinsed (or fresh!)
  • 2 cups Tomato Juice Cocktail (Howell's Farm Store!)
  • 1/3 cup diced green chilis or jalapenos
  • 1 tablespoon whole grain mustard
  • Salt & Pepper to taste

Instructions

In a small bowl, mix together all the spices & set aside.  

Heat vegetable oil in a heavy-bottomed sauce pan over medium-high heat.  Add ground beef & brown nicely, breaking up wihta wooden spoon.  Season to taste with salt & pepper.  Drain grease and set aside.

Add andouille to pot and cook until most of the fat has rendered out. Remove sausage from pot and drain, reserving 2 tablespooons of fat in the pot. Add onions, green peppers, celery, and garlic--seasoning to taste with salt and pepper.  When onions begin to look translucent, add spice mix and stir well.  Cook for another minute.  Deglaze the pan with about 6 oz of beer.  Drink the rest. smile

Add the remaining ingredients along with the browned beef and sausage.   Stir well.   Bring to a boil while stirring frequently.  Reduce heat to low. simmer for 1 hour while stirring about every 10 minutes.   Makes about 3 quarts.

Andouille & Black Bean Chili

A winter crowd-pleaser with great ingredients sourced from Market. Spices & more can be found at International Market, andouille from Wild & Local or Nooley’s., & tomato juice cocktail from Howell’s Farm replaces the original recipes V-8 to make it deliciously Tennessee.  From a great restaurant in Louisville, KY who knows a thing or two about crowd-pleasing, it’s definitely a “where the locals eat” place.  Enjoy!

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Butternut Squash Risotto

Serves 4-6

Ingredients

  • 3 1/2 cups chicken broth
  • 2 1/2 tbspn butter (divided into 2 then 1/2)
  • 1/2 small onion, finely chopped
  • 1 butternut squash, peeled and diced (no need to roast beforehand)
  • 1/2 cup dry white wine
  • Parmesan to taste
  • Salt
  • 1 cup rice (arborio preferred)

Instructions

Heat broth over low heat. Melt 2 tbspn butter, onion, and squash in large saucepan. Cook over medium for about 5 minutes--onion should be transluscent.  Add rice, cook 2 minutes.  Add wine. Stir constantly until completely absorbed.  Add ladles of broth to cover rice.  Cook on medium until absorbed.  Continue to add and stir until rice is tender and firm--approximately 15-20 minutes.  The last 5 minutes, add remaining butter & parmesan to a creamy consistency.  Add salt and additional parmesan to top if desired. 

Butternut Squash Risotto

Submitted by NFM House Recipe

Tasty risotto that works as a main or side dish.  A nice dish for celebrations and potlucks as well!

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Fall Squash & Sausage Soup

6-8 servings

Ingredients

  • 1 medium butternut or other winter squash, peeled, seeded, and cut into large dice
  • 2tbsp olive oil, plus 1 tsp
  • 1 tbspn butter
  • 2 large onion,s, cut into large dice
  • 6 cloves garlic
  • 1 c TN dry red wine
  • 8 cups chicken stock
  • 1 1b TN hot sausage, crumbled
  • 1 tsbspn Worcestershire sauce
  • 1 tsp hot sauce
  • 2 tsp chopped fresh thyme
  • 2 tsp chopped fresh oregano
  • Salt & Pepper to taste

Instructions

Preheat oven to 350 degrees

Place squash in a roasting pan. Toss to coat with 2tbspns of olive oil and bake until tender and slightly carmelized (25-30 minutes).  Heat butter in a large stock-pot over medium high heat until hot.  Add onions and saute until tender and browned.  Add garlic, roasted squash and wine and cook over high heat until reduced by one-half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes.  Meanwhile, heat remaining tsp of olive oil in a a saute pan over medium high heat.  Add sausage and cook until it is browned.  Drain fat. Strain squash mixture througha fine sieve.  Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly.  Ladle into individual soup bowls and garnish with homeade croutons.  

Fall Squash & Sausage Soup

Submitted by TN Department of Agriculture at Pick TN Products

Hearty soup that is a lovely appetizer or main dish showcasing seasonal ingredients & TN flavors

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Spaghetti Squash Casserole

Ingredients

  • 3 lbs spaghetti squash, halved lengthwise & seeded
  • 1 tbspn vegetable oil
  • 1 medium onion, chopped
  • 8oz fresh mushrooms, sliced
  • 1 tsp dried basil
  • Salt & Pepper to taste
  • 3/4c sour cream
  • 1/4 c freshly grated Parmesan cheese
  • 3 slices bread, cubed

Instructions

Preheat oven to 400 degrees.  Place squash, cut-side down on a baking sheet.  Cook until tender, about 45 minutes.  Shred with fork onced cooled slightly, then transfer to a lightly oiled casserole dish, sidcarding shell.  Do not turn off the oven.

Heat 1 tablespoon oil in a skillet over medium heat.  Add onions, mushrooms and basil, and cook until onions are translucent and tender. Season to taste with salt and freshly ground pepper.  Add onion mixture and sour crea to the squash and mix well.  Sprinkle with parmesan cheese, salt and pepper to taste and top with bread cubes.

Bake in the preheated oven for 15 minutes or until warmed through and the top is lightly browned and toasted.

Spaghetti Squash Casserole

Submitted by Local Table & Flying S Farms

An easy to make dish with one of winter’s most versatile squashes

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Kale Chips

Ingredients

  • 12 Lacinato Kale leaves, stems, and spines removed
  • 1 T olive oil
  • 2 T grated parmesan or other hard cheese (optional)
  • Salt & Pepper to taste

Instructions

 

Instructions:

Preheat oven to 250.

Wash and then pat dry leaves.  Toss with oil and lay flat on a sheet pan. 

Sprinkle salt, pepper and cheese on top of kale.

Roast kale for 30 minutes or until crunchy.

Cool on a rack.

Kale Chips

Submitted by Chef Laura Wilson at Grow Local Kitchen at NFM

Easy & delicious-kale chips are a real crowd-pleaser.  With kids too!

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Green Beans with Roasted Onions & Garlic

Ingredients

  • 2 lbs green beans, cleaned
  • 4 cloves garlic, shaved
  • 8 young onions, halved
  • 1/2 cup toasted breadcrumbs
  • 2 T olive oil
  • Salt & Pepper to taste

Instructions

 

Instructions:

Bring 6 quarts of water to a boil.

Brown onions in sauté pan. 

Blanch green beans and chill in an ice bath.

Add garlic and green beans, salt and pepper.

Heat and toss and top with toasted bread crumbs.

Green Beans with Roasted Onions & Garlic

Submitted by Chef Laura Wilson at Grow Local Kitchen at NFM

Perfect for game day, holiday or anytime dinners & celebrations!

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Roasted Cauliflower with Turmeric, Peanuts, & Raisins

Ingredients

  • 3 heads of cauliflower, cut into florets
  • 1/2 cup of peants
  • 1/2 cup golden raisins
  • 1 tsp turmeric
  • 2 T olive oil
  • Salt & Pepper to taste

Instructions

 

Instructions:

Preheat oven to 375.

Toss cauliflower florets with olive oil, turmeric, salt and pepper.

Roast on a sheet pan for 30 minutes.

Retoss with raisins and peanuts.

Roast for 10 minutes.

Roasted Cauliflower with Turmeric, Peanuts, & Raisins

Submitted by Chef Laura Wilson at Grow Local Kitchen at NFM

A non-traditional take on roasted cauliflower that can be served as a side or main dish—hearty & filling. Turmeric is known for its warming & healing properties and is a wonderful ingredient to use in the winter months & all year round.

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Beer Boiled Shrimp

2-3

Ingredients

  • 12oz beer (we like local-Yazoo, Jackalope, etc!)
  • 4 garlic cloves
  • 1 bay leaf
  • Salt & Pepper to taste
  • 1 pound of shrimp
  • Melted butter and/or cocktail sauce for dipping

Instructions

For your beer-we suggest local brewers like Yazoo or Jackalope! 

In a wok or pan, pour beer & all ingredients except for shrimp.  Turn to high heat & boil--approximately 5 minutes. Add shrimp.  Return to a boil and boil for 3-5 minutes (shrimp should turn pink).  Drain.  Serve hot or cold. Melted butter, cocktail sauce, or your own special blends for dipping!

Beer Boiled Shrimp

Submitted by NFM House Recipe

A delish twist on standard boiled shrimp you & your local craft brewers love!

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Healing Cabbage Soup

Ingredients

  • 1 box chicken or vegetable stock/broth
  • 4 stalks of celery
  • 6 carrots
  • 1 onion
  • 3 cloves of garlic (more or less to taste)
  • 1 medium cabbage

Instructions

This soup can be made vegan/vegetarian by replacing chicken broth/stock with vegetable.A wonderful soup that provides immune support, cold relief, and simply delicious anytime!

Chop all ingredients to size you like. Add all ingredients to a large pot over high heat.  Boil & then reduce temperature to slow simmer for 1 1/2 hours.

Additional options:  using oilive oil, salt & pepper, diced tomatoes, reducing the liquid content to make a thicker broth to be served over rice or pasta. 

Healing Cabbage Soup

Submitted by NFM House Recipe

A delicious soup that helps to nurture immunity & health!

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Fried Rice

6-8

Ingredients

  • 1 egg or egg replacement
  • 2 tablespoons soy sauce
  • pepper to taste
  • 3 tablespoons cooking oil
  • 1 clove garlic
  • 1 teaspoon ginger root
  • 3 cups COLD cooked rice
  • any vegetables you prefer or have on hand
  • additional options: meats, nuts, steamed vegetable
  • 1 medium onion

Instructions

This recipe can be made vegan/vegetarian by excluding or replacing the egg as an ingredient. 

In a small bowl, beast the egg along with soy sauce and pepper.  Set aside.  Turn on wok to high heat. Add oil & warm.  Add garlic & ginger stirring for 30 seconds. Add rice & onions.  Cook & stir for 5 minutes.  Add the remaining ingredients. Stir and cook for 6-8 minutes. Drizzle egg over rice, stirring constantly for 1 minute.   

Fried Rice

Submitted by NFM House Recipe

Easy, traditional fried rice is customizable to ingredients you prefer or simply have on hand!

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Buttery Cabbage & Carrots

8

Ingredients

  • 3 tablespoons butter
  • 1 onion
  • 1/2 cabbage
  • 4 carrots
  • salt to taste
  • 1 tablespoon lemon juice

Instructions

This recipe can be made vegan/vegetarian by replacing the butter with a similar ingredient.

Chop vegetables to a size of your liking.  In wok or other similar pan melt butter over medium high heat.  Add onion & cook for 2 minutes. Add remaining ingredients except lemon.  Cover & cook for 10 minutes, stirring occasionally.   Stir in the lemon.

Buttery Cabbage & Carrots

Submitted by NFM House Recipe

Healthy & tasty dish that is easily customizable to taste or even what’s available in your fridge. 

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Baked Grouper with Chunky Tomato Sauce

Ingredients

  • 31/2 cups chopped seeded tomato (about 4 medium)
  • 1/4 chopped green onions
  • 1/4 cup dry white wine
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon capers (optional)
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
  • 4 (6oz) grouper filets

Instructions

Preheat oven to 425°.

Combine first 10 ingredients in a medium bowl.

Heat oil in a large heavy skillet over high heat. Place fish, skin sides up, in pan; cook 2 minutes. Turn fish over; top with tomato mixture. Bring to a boil. Place pan in oven; bake at 425° for 8 minutes or until fish flakes easily when tested with a fork.

Baked Grouper with Chunky Tomato Sauce

Submitted by Erin's Food Files/Cooking Light recipe

Easy easy recipe posted by food blogger, Erin of Erin’s Food Files.  Terrific with Louisiana Seafood Co. grouper & tomato time.  Enjoy!

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Baja Style Fish Tacos w. Spicy Cabbage Slaw & Mango-Radish Salsa

Serves 4

Ingredients

  • 1 lb. flaky white fish, such as catfish, halibut, or tilapia
  • 4 Tbsp. fresh lime juice
  • 2 Tbsp. vegetable oil
  • 3 Tbsp fresh orange juice
  • FOR SLAW--Betty Jo's Gourmet Slaw in hot or mild or make your own...
  • 2 1/2 cups cabbage
  • 1/4 rice wine vinegar
  • 3 tbsp olive oil
  • Juice of one lime
  • 1 tsp dijon mustard
  • 1 chipotle chile in adobo, finely chopped
  • FOR SALSA
  • 1 mango
  • 5 radishes
  • 2 garlic cloves
  • 1 bunch cilantro
  • 1 lime
  • 10 to 12 corn tortillas

Instructions

Prepare the fish marinade by combining the fresh lime juice, orange juice, salt, and pepper with the vegetable oil in a rectangular glass or ceramic dish.
Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.

FOR SLAW--Tiffani recommends using Betty Jo's Slaw (available  7 days/week at Wild & Local inside The Market House) or make your own...
Prepare the slaw sauce by shredding cabbage into a large bowl, then combine, olive oil, lime juice, rice wine vinegar, dijon mustard, salt, pepper, and chipotle chile, in a bowl. Toss ingredients together, cover and leave in the refrigerator allowing the flavors to come together.

FOR SALSA
Combine diced mango, chopped radishes, minced garlic, cilantro, and lime juice in a food processor, pulse until chunky.

Remove fish from the marinade and grill or sauté until cooked through. Warm the tortillas (see Note). Set out individual bowls of the sauce, salsa, and shredded cabbage.
For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, top with slaw and mango salsa.

Baja Style Fish Tacos w. Spicy Cabbage Slaw & Mango-Radish Salsa

Submitted by Chef Tiffani Rozier at Sam and Ralph Culinary Concepts

Discover a great way to celebrate fun flavors with this fish taco recipe with mango-radish salsa. The results are big bold flavors mixed with summer freshness.

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How To Make Pickled Red Onions

Makes 2 cups

Ingredients

  • 1 large red onion, thinly sliced into half-moons
  • 2 cups apple cider vinegar
  • 1 bay leaf
  • 1 teaspoon pickling spice
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

Bring 4 cups water to a boil in a small saucepan and add onion slices. Boil for 1 minute and drain. Transfer to a small glass or ceramic bowl.
Using the same saucepan, bring the apple cider vinegar and spices* just to a boil. Remove from heat and immediately pour over onions, covering them completely.
Cover bowl tightly with plastic wrap and set aside to cool for about 3 hours. Onions will last up to two weeks in the refrigerator if stored in an airtight container.

How To Make Pickled Red Onions

Submitted by MADHU PURI at Courtesy of Food Republic

“There’s something really indulgent about homemade condiments. They certainly impress others and with a shelf life longer than leftovers, condiments are a homemade treat that can be enjoyed over time. Even if you’ve never pickled or preserved a fruit or vegetable in your life, you won’t have any problem making these onions. They taste great in salads and are the perfect topping for burgers, pulled pork sandwiches, hot dogs, tacos and even steak fresh off the grill.”

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Poutine Sauce Recipe for French Fries

Serves 4 to 6

Ingredients

  • 1 quart chicken stock, or veal stock
  • 1/4 cup flour
  • 1/4 cup butter, or oil
  • Salt and pepper, to taste
  • TO SERVE
  • 8 cups French fries, cooked, you can make from scratch or use frozen
  • 2 cups cheddar cheese curds, fresh

Instructions

In a 2 quart pot bring stock to a boil. Add the butter and the flour, whisking continually over high heat, for about 3 min.
Lower the heat to a simmer and continue to cook for around 35 minutes, stirring frequently.
Strain the sauce, and add salt and pepper to taste.
If you want your sauce to be thicker, lower the heat to medium and let it reduce further.
For serving:  Put a handful of curds in a bowl, cover them with french fries,
cover french fries with rest of curd, cover the french fries with the poutine sauce.

Poutine Sauce Recipe for French Fries

Submitted by Food Republic

Vive Poutine! Quebec’s take on Disco Fries
Thanks to our amis up north in Canada [5], Day 2 here yesterday at Food Republic HQ was filled with fun French comments and lots of pro-Québec feelings. Which reminded us of how much we love poutine, which we actually just had at Mile End [6], where Montréal meets Brooklyn. I mean, let’s face it: gravy, cheese curds and skin-on french fries—what’s not to love?
**Cheese curds can sometimes be found at Trader Joe’s. If you can’t find them there replace with a mild, soft white cheese

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Spicy Beef with Tomato and Basil

Serves 4

Ingredients

  • 2 Tbsp. vegetable oil
  • ½ cup sliced onion
  • 2 tsp. minced garlic
  • 2 small dried red chiles, seeded
  • 3/4 lb. beef flank steak, thinly sliced across the grain
  • 1/2 cup Thai or sweet basil leaves
  • 2 tomatoes, cut into wedges
  • 1 tsp. cornstarch dissolved in 2 teaspoons water
  • 8oz. Chinese broccoli, trimmed, blanched, and cut into 2-inch sections
  • SAUCE
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. sugar
  • 2 tsp. sesame oil

Instructions

To make sauce, in a bowl combine soy sauce, rice vinegar, sugar, and sesame oil.
Place a wok over high heat until hot. Add oil, swirling to coat sides.
Add onion, garlic, and chiles; stir-fry until fragrant, about 30 seconds.
Add beef and stir-fry until barely pink, 1½ to 2 minutes.
Add basil, tomatoes, and sauce; mix well.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Transfer to a platter; arrange broccoli around the beef and

Spicy Beef with Tomato and Basil

Submitted by From the book Martin Yan’s Asian Favorites by Martin Yan

What’s simpler than tender flank steak, stir-fried with tomato wedges and red chiles, and served over a bed of Chinese broccoli? In my book, simplicity in the cooking is simply good cooking.


Editor’s note: Steam some rice while you’re blanching the broccoli and making the stir-fry, and you’ve got a full meal ready to go.

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Eggplants w/Honey-  Berenjenas con Miel

Serves 5

Ingredients

  • 2 eggplants (about 1/4 pounds)
  • About 2 cups yogurt
  • Flour for dusting or dredging
  • Kosher Salt
  • Olive or sunflower oil for deep-frying
  • Orange blossom honey or other aromatic runny honey
  • Fresh cracked black pepper
  • Mustard Powder
  • Saffron

Instructions

Peel the eggplants and cut them into slices about 1/3 inch thick.
Combine milk, saffron, and cracked black pepper. Season flour with salt, pepper, and mustard powder.
Put them in a bowl, add enough milk mixture to cover, and put a small plate on top to hold them down.
Let soak for 1 to 2 hours; drain. Cover a plate with plenty of flour mixture.
Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess.  Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels. Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

Eggplants w/Honey-  Berenjenas con Miel

Submitted by Chef Tiffani Rozier at Sam and Ralph Culinary Concepts

A typical dish from Granada and Malaga areas of Andalucia, it is quick, easy and inexpensive to prepare. Slice, flour and fry eggplant rounds. Drizzle honey or molasses over the top and serve.

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Grilled Jumbo Shrimp w/ Lemon and Fresh Herbs

Serves 6

Ingredients

  • 3 lb jumbo shrimp in shell (7 or 8 per pound)
  • 4 large garlic cloves
  • 3/4 teaspoon kosher salt
  • 5 tablespoons fresh lemon juice
  • 1/2 teaspoon black pepper
  • 3/4 cup olive oil
  • 1/4 cup finely chopped fresh herbs; parsley, tarragon, basil
  • 3 limes, each cut into 6 wedges

Instructions

Preparation
Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.

Grilled Jumbo Shrimp  w/ Lemon and Fresh Herbs

Submitted by Chef Tiffani Rozier at Sam and Ralph Culinary Concepts

Prep Time: 30min
Total Time: 45min

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Spicy Boiled Crabs, Shrimp, Potatoes, Corn, & Garlic

Serve 6

Ingredients

  • 24 live blue crabs
  • 5 tbsp Louisiana Shrimp and Crab Boil
  • 1 tablespoon cayenne
  • 1/2 cup table salt
  • 3 lemons, quartered
  • 2 onions, halved
  • 1 1/2 pounds small potatoes (about 2 inches in diameter)
  • 2 heads of garlic (not separated into cloves)
  • 6 ears of corn, shucked
  • 2 pounds large shrimp (about 30, preferably with heads)

Instructions

Preparation

In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
Add Louisiana Shrimp & Crab Boil, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 min. Transfer corn with tongs to platter and keep warm, covered with foil.
Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1tbsp boil seasoning.
Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon boil seasoning.
Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.

Spicy Boiled Crabs, Shrimp, Potatoes, Corn, & Garlic

Submitted by Chef Tiffani Rozier at Sam and Ralph Culinary Concepts

Fantastic recipe for a spicy crab boil with potato, shrimp, corn and garlic.

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Grits with Shrimp

Ingredients

  • 2 cups chicken stock
  • 1 cup stone-ground grits
  • 1 tablespoon soy sauce
  • Salt & Pepper to Taste
  • 1/2 cup chopped bacon
  • 4 tablespoons butter
  • 12 medium to large shrimp, peeled
  • 1/4 cup chopped scallion (optional)

Instructions

1.  Heat stock in saucepan over medium heat.  Whisk in grits, beating out lumps. 
2.  Add soy sauce, salt, & pepper + simmer—whisking frequently until grits lose their raw taste—about 15 minutes.  Meanwhile, cook bacon in skillet until crisp: remove to paper towels.
3.  Add half the butter to the skillet and when the foam subsides put in shrimp, sprinkle with salt and pepper and cook—turning once or twice until pink—about 5mins.
4.  When grits are done, stir in remaining butter and the bacon.  Serve them with shrimp.  Scatter scallions over top if desired.

Grits with Shrimp

New Orleans classic made easy!

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Simple Crab Cakes

Ingredients

  • 1 lb lump crab meat
  • 1 egg, beaten
  • 1/2 cup crushed saltine crackers
  • 1/3 cup minced parley
  • 2 tbspn. mayonnaise
  • 1/2 tsp paprka
  • Dash of hot sauce
  • Salt & Pepper to taste

Instructions

1.  In a medium bow., toss together lightly the saltine cracker crumbs, egg, parsley, & mayonnaise until moistened.
2.  Add the crab & seasonings.  Mix gently. 
3.  Form into 6 cakes, 3/4inch thick.  Refrigerate for at least an hour to allow to set.
4.  Fry crab cakes in butter in a heavy skillet until both sides are nicely browned—about 10 minutes.  Serve immediately.

Simple Crab Cakes

Submitted by Louisiana Seafood Co.

Simple, solid crab cake recipe that works for any type of crab meat

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Char-Grilled Sausages with Onions

Ingredients

  • 2 large onions, halved & cut into 1/4 inch thick slices
  • 1teaspoon fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 13x9 inch disposable aluminum roasting pan
  • 2 lbs sweet or hot Italian sausages (8-12 links)

Instructions

1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build single-level fire by arranging coals evenly across bottom of grill. Position cooking grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grate clean with grill brush.
2. Meanwhile, combine onions, thyme, salt, and pepper in medium microwave-safe bowl. Cover with plastic wrap and microwave on high power until onions begin to soften and tips turn slightly translucent, 4 to 6 minutes, stirring once halfway through cooking (be careful of steam). Transfer onions to aluminum roasting pan. Place sausages in single layer over onions and wrap roasting pan tightly with foil.
3. Place aluminum roasting pan in center of grill, cover grill, and cook 15 minutes. Move pan to one side of grill and carefully remove foil cover. Using tongs, place sausages on grate directly over coals. Grill sausages, uncovered, turning every 1 to 2 minutes, until golden brown on all sides. 5 to 7 minutes. Transfer sausages to platter and loosely tent with foil. Cover grill and continue cooking onions, stirring occasionally, until liquid evaporates and onions begin to brown, 5 to 10 minutes longer. Serve sausages, passing onions separately.

Char-Grilled Sausages with Onions

This is a great description of char-grilling along with a great recipe!

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Sloppy Joe’s

Serves 4

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 medium garlic cloves, minced or pressed
  • 1/2 teaspoon chili powder
  • 1 lb ground beef
  • 1 tspn brown sugar
  • 1 cup tomato puree
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 tspn hot pepper sauce
  • Hamburger buns
  • Salt & Pepper to taste

Instructions

Sloppy Joe’s


1.  Heat oil in large skillet over medium-high heat until shimmering.
2.  Add onion and ½ teaspoon salt and stir until coated with oil.
3.  Reduce heat to medium, cover, and cook stirring occasionally; until onion is soft, about 10 minutes (if onion begins to burn after 5 minutes, reduce heat to low).
4.  Add garlic and chili powder and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add beef and cook, breaking up meat with wooden spoon, until pink—about 3 minutes.
2. Add ¼ teaspoon pepper, brown sugar, tomato puree, ketchup, water, and hot pepper sauce. Simmer until mixture is slightly thicker than ketchup, 8 to 10 minutes.
3.  Season with salt and pepper to taste.  Spoon meat mixture on hamburger buns and serve.

Sloppy Joe’s

Submitted by Aunt Christy recommended this recipe! at Cook's Illustrated

Make big joe’s or get mini-buns and do small sloppy sliders!

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Quick Tips for Cooking Grass-finished Steaks from Walnut Hills Farm

Ingredients

  • Steaks!

Instructions

***Grass-finished dry-aged beef is leaner and contains less water than other beef.  To help preserve flavor & tenderness, follow the quick tips below. 

Always allow steaks to reach room temperature before cooking.

Grass-fed & finished steaks are best prepared in a cast iron skillet, well-preheated on medium to medium high until smoking hot.  Add grape seed or olive oil.  Add salted steak to hot pan.  Sear each side for about 1 minute and remove from skillet.  Do not cook past medium rare. 

ON THE GRILL:  Sear each side for about 1 minute over hot coals.  Do not cook past medium rare.

Quick Tips for Cooking Grass-finished Steaks from Walnut Hills Farm

Submitted by Walnut Hills Farm

Questions or comments?

Contact Doug & Sue Bagwell at 615.374.4575 or dlbagwell@hughes.net

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Fresh Cabbage & Tomato Salad

Yields 8 servings of approximately 1 cup each

Ingredients

  • 1 head small cabbage, sliced thinly
  • 2 medium tomatoes, cut in cubes
  • 1 cup radishes, sliced
  • 1/4 tsp salt
  • 2 tsp olive oil
  • 2tbspn rice vinegar or lemon juice
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper
  • 2 tbsp fresh cilantro, chopped (optional)

Instructions

1.  In large blowl, mix together cabbage, tomatoes, and radishes.
2.  In another bowl, mix together the rest of the ingredients and pour over vegetables.

Fresh Cabbage & Tomato Salad

This refreshing, tasty salad is delicious, heart healthy, & high in potassium!

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Gorgonzola Buttermilk Pasta with Arugula

Ingredients

  • 8 ounces penne pasta
  • 1 tablespoon salt
  • 4 ounces Gorgonzola or bleu cheese, crumbled
  • 1/2 cup buttermilk
  • 2 tablespoons flat-leaf parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 cups fresh arugula leaves or your favorite green, washing dried and torn
  • 2 tablespoons toasted pine nuts

Instructions

1. Make the pasta: In a large pot over high heat, bring 4 quarts water to a boil. Add the salt and stir in pasta until water boils again. Continue to cook 10 to 12 minutes, until done. Remove from heat and drain. Place in a large pasta bowl and set aside.

2. Dress the pasta: In a small bowl, stir together Gorgonzola, buttermilk, parsley, salt, and pepper. Pour over hot cooked pasta and toss to coat evenly.

3. Serve the pasta: Add the arugula to the pasta, toss well, top with pine nuts, and serve immediately.

Gorgonzola Buttermilk Pasta with Arugula

Submitted by Cindy Delvin at Delvin Farms

“I often serve it with tomatoes that I have cut in half (through the “equator”), then smear some pesto on top and stick under the broiler for just a few minutes until the pesto just starts to brown. It’s a great, quick meal for after work!” - Cindy Delvin, Delvin Farms

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Grilled Ribeye with Roasted Garlic Butter

Serves 6

Ingredients

  • Ribeyes, six, 12-16 ounces each
  • Salt and pepper as needed
  • Butter, organic 1 1/4 sticks
  • Roasted garlic, 8-10 cloves
  • Parsley, flat leaf, minced, 1 Tbs
  • Salt as needed

Instructions

Steaks
1. Start grill and set at a medium high heat or use a cast iron skillet with a touch of vegetable oil heated until smoke starts to be visible rising up from the pan.
2. Season the steaks liberally. 3. Sear until the meat is caramelized and at the desired temperature.
Let the steaks rest for 5 minutes under foil before serving.

Garlic Butter
1. Let butter come to room temperature.
2. Coat garlic lightly in olive oil and put into a covered pan. Bake
at 325 degrees until the garlic is soft and just starting to brown. You can also put an entire bulb of garlic in the oven until it is soft and then squeeze the roasted garlic out.
3. In a bowl cream butter until soft, mix in garlic, season to taste.
4. Roll between plastic wrap into a cylinder and cool in refrigerator.

Grilled Ribeye with Roasted Garlic Butter

Submitted by Chef Jeremy Barlow at Tayst

Make steak more interesting with roast garlic butter.  This delicious recipe first appeared on Slow Food Nashville’s blog.

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