We layered each English muffin with Brown Sugar Bourbon pork tenderloin, crispy collard greens, poached eggs, and a simple blender hollandaise sauce,
Pecan crusting might be one of my favorite tricks to jazz up a sandwich.
the World Food Championships Taste of America recipe contest, the challenge is to use at least three products from the participating sponsors.
…a sirloin and breakfast sausage patty on a buttermilk biscuit with pepper jelly, bacon, kale-apple-citrus slaw, and a runny fried egg, and it was a hit among the judges and guests.
A sweet tea brined chicken biscuit drizzled in a brown sugar-bourbon glaze on crispy greens and topped with a spicy mustard slaw on a homemade buttermilk biscuit.
When tasked with creating new recipes for World Food Championship’s Taste of America contest, we were given a random and somewhat limited basket of sponsored ingredients from which we were challenged to use products from at least three sponsors. Given that I’ve been competing in sandwiches for several years now, my brain seems to naturally …
The real name of this sandwich was “Sweet Tea Brined Cornbread Crusted Chicken Biscuit with Fried Egg,” and the more accurate description is even longer. However, the sandwich itself, regardless of name length, is one cohesive, Southern-inspired, piece of heaven, and while it seems difficult to make, it’s actually quite easy. **My tip is to …
As a competitive cook with a foodie husband, many date nights are spent creating recipes and having at-home cook offs. We each create our own masterpieces, post the pics on Facebook and Instagram, let everyone vote, and then, share dinner. We’ve had potato salad throw downs, chili cook offs, and this one, a grilled cheese …
This year’s biscuit was baked fresh in competition, and then filled with a fried green tomato pickle, fried leeks, a fried egg, and a spicy aioli, and as usual, my bbq sauce incorporated two of my favorite flavors–mustard (Koop’s Arizona Heat) and hard cider (3 Daughters Key Lime Cider).
This year’s structured build was a Muffuletta sandwich, a New Orleans staple, but with a twist. We were to make a Muffuletta on ciabatta, thus creating the “Ciabattaletta.”