Here’s a dish you can make for dinner on the weekend that’s elegant, yet still humble enough to eat on any occasion. I wanted my first recipe after a long hiatus to reflect exactly where I am as a chef, and this is it. The grits ground this dish in southern cuisine, and the braised pork takes you abroad to visit with some Asian flavors that I love.
Read MoreWith my girlfriend's grace I got to share this recipe with you. It's not mine, she dreamt it up one random afternoon in Decatur in the middle of our Whole30 program. We had a ton of watermelon in the fridge, basil growing in the backyard, and a need for something sweet to drink.
Read MoreWatermelon is something I know intimately. I remember sheepishly asking my mom to cut me a piece after waking up from a long rush hour ride back from summer camp. She keep watermelon and peaches in the house all summer. I'd watch her cut the melon in half and slice some off the top to see just how sweet it was.
Read MoreHere's a great dish for Sunday dinner that'll carry itself well for lunch on Monday. I wanted to introduce you to two of my favorite dishes, seared steelhead trout and fried corn. The potlikker jelly is a vehicle that elevates the flavor and excitement of the dish. Poached beets and green tomato relish add a fresh feel next to the fish and corn. Fried corn has a taste like no other.
Read MoreI love making wings for friends for a game night, or game day. If you want to fool them, serve in a styrofoam tray like you'd get at your favorite wing restaurant. They'll ask 'where'd you get these from?' and that's when you dive in for the glorious answer 'I made them myself!'
Read MoreIt's vinegary, slightly sweet, and definitely funky. I wanted to preserve my potlikker and make it into an ingredient for many dishes to come by capturing and enhancing the vinegary, sweet, and funky flavors. I'm proud of this one especially, it's truly original to my knowledge. My mind venturing to this space shows the growth, how the reading has been paying off, along with the skill to execute.
Read MoreAdded sugar is one of the main vehicles to drive flavor in a dish, and sometimes an unhealthy cop out. We get away from that with this recipe.
Read MoreCollard greens have long been a southern staple, we know that. But what we may not know is how to make them taste like home without the smoked meat floating in the pot. From salt pork to ham hock, bacon to smoked turkey necks, smoked and cured meats go with collard greens, it's southern law. For our health, and convenience to be honest, lets break that law.
Read MoreHome cooks need on hand ingredients. They cut down on your cook time and expand the possibilities of what you can make with that time. Stock, is one of the most important ingredients to have and one of the most accessible to make for yourself.
Read MoreI came up with this recipe off the top of my head after my brother asked me to make something similar he had seen from a supermarket ad. I gave him the steps via text for making the paste, roasting the potato, and which spices to use to get a sweet potato curry sauce. I'm not sure if he ever made it, but then I thought, "Why not just make it yourself?" That was around December.
Read MoreEthiopian Lamb tibs are my inspiration for this dish. I love them, and the injera served along-side. This dish features a similar flavor profile, using a technique I'm more familiar with, stewing. You'll spend about an hour and thirty minutes preparing this dish which is a great candidate for meal prep and reheating throughout the week.
Read MoreWith Spring comes the opportunity to get more colors back on your plate. I took full advantage here with this...salad? That's what I'll characterize this collection of ingredients assembled as a nod to Spring. I wanted to put my compote in a space compotes don't usually occupy, so here we are...
Read MoreHere is an ingredient that highlights the Spring time in southern states. Strawberries and rhubarb are the perfect sweet and tart pair. Walking through the markets in late February and early March you'll notice bright red stalks of "celery" and an abundance of strawberries as red as they can be.
Read MoreKale is the most cost effective, versatile green on the market, period. I took one bunch and transformed it into a flavorful salad here that allows you to get acclimated with constructing your own vinaigrette! Blood oranges are stunning in person and pair well with the kale. If you can't get your hands on them navel oranges, or any other sweet citrus will do just fine.
Read MoreRainy days, game days, cold days. Turkey Chili is the perfect solution. This held true for House Lemons, especially. If the answer to "what's for dinner," was "chili" I was a happy child. Turkey Chili is one of the first dishes I learned to make for myself in the kitchen. I got to practice knife skills dicing the onions, and play with the marriage of spicy, savory, and sweet flavors.
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