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?
After several trials and some pretty amazing cupcakes, I decided on a chocolate cupcake made with a smokey porter from Coppertail Brewing in Tampa, stuffed with amaretto cherries, and topped with vanilla buttercream and a beer syrup drizzle.
My particular bread pudding recipe comes from days of dessert prepping for the 2014 World Food Championships where I would need to create a “New Orleans-themed” dessert in less than 2 hours.
Print Yum Dark Chocolate Caramel Macchiato Tarts IngredientsIngredients Dark Chocolate Shortbread 2c all purpose flour ¼ tsp salt 1 c. butter, room temperature ½ c. powdered sugar ¼ c. Special Dark Cocoa 2 tsp. vanilla extract 2 TBSP milk Dark Chocolate Truffle 8 oz cream cheese, room temperature 2/3 c. powdered sugar 8 oz. dark …
In this year’s Teacher Christmas Gift Bags, our kids’ teachers will receive a jar of Red Gold’s Sweet & Spicy Tomato Jam, along with a recipe card for suggested serving possibilities.
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.”
Walmart and World Food Championships have teamed up to create the Food Champ Recipe Club, full of recipes for home cooks.
When I was thrust into the World Food Championships stage back in 2013, I thought I knew everything, and upon arrival at registration, quickly learned that I knew nothing. I was poorly prepared, out-classed, and a nervous wreck. Even with all that, I did pretty well. I discovered that my Excel spreadsheet obsession had me …