Pecan-Crusted Nashville Hot Chicken With Pickled Collard Pesto and Pimento Cheese Cornbread Grits

Yield: Serves 2 Ingredients: For the Chicken Marinade: 1 cup buttermilk 1/4 cup dill pickle brine 2 tablespoons Louisiana-style hot sauce (such as Louisiana Hot Sauce or Crystal Hot Sauce) 1/2 tablespoon smoked paprika 1 teaspoon salt 1/2 teaspoon coarsely ground black pepper 2 boneless, skinless chicken breasts (about 6 ounces each), pounded to an even … Continue reading Pecan-Crusted Nashville Hot Chicken With Pickled Collard Pesto and Pimento Cheese Cornbread Grits

Salt-Frozen Parmesan Ice Cream with Tomato Marmalade and Basil Gremolata

Serves: Makes 6 servings Ingredients: 1 (8- to 10-inch) square or (9-inch) round salt block   Ice Cream: · 5 cups heavy cream · 8 ounces Parmigiano Reggiano, freshly grated   Marmalade: · 1 pound plum tomatoes, peeled and coarsely chopped · ⅓ cup sugar · 1½ tablespoons sherry vinegar · 1 tablespoon extra-virgin olive … Continue reading Salt-Frozen Parmesan Ice Cream with Tomato Marmalade and Basil Gremolata

Butternut Squash and Kale au Gratin

Prep: 20 minutes     Cook:  20 minutes     Serves: 4 2 tbsp. (30 ml) olive oil ½ butternut squash, seeded, peeled and cut into ½ in. (1.25 cm) cubes 2 tbsp. (30 ml) chopped fresh sage ¼ tsp. (1.25 ml) red pepper flakes Salt, to taste 1 cup (250 ml) chicken or vegetable broth 8 cups (2 L) coarsely chopped kale 2 cups (500 ml) cooked white beans or 2 x 14 oz. (398 ml) cans white beans, well drained 3/4 cup (180 ml) grated … Continue reading Butternut Squash and Kale au Gratin