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.
First things first…Is this a difficult dish to pull off? No. It just takes a while, so don’t be in a rush. With that said, we did it in an hour at World Food Championships in Dallas. In order to make this dish in an hour, we cut corners by using smoked uncut, slab bacon. …
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.
For this new bread pudding recipe, I combined baked crescent rolls, mixed berries, bourbon, and white chocolate to create a bread pudding that was sweet, tart, creamy, and even a little smokey, from the bourbon.
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 …
it’s not a traditional ceviche recipe since we’re starting with a precooked shrimp, but it’s in the ceviche style and it’s just as refreshing and light for a hot Florida day.
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 …
Rather than spending Valentine’s Day in a crowded restaurant or dropping hundreds of dollars for a private dinner, why not cook dinner for your sweetheart?