Try some of the TASTY RECIPES from our Sponsors and Restaurants
Whether you want comfort food, desserts or something a little different
there’s a recipe for everyone!
Smoked Trout Dip
Always start with a high quality hot smoked trout. It is an easy process to do on your own if you have the proper tools and know how. With the scale that we prepare it on, we prefer to leave the smokin’ up to the pros. We use Ducktrap River Smoked Trout, its exceptional quality, consistent, great moisture content and not too overwhelming on the smoke. They are great folks and we’re happy have them as one of our small vendor partners. No matter the brand, type or size of trout you’re starting with, remove the skin and discard it. Break the flesh into smaller pieces so that it will combine well. Place all of the ingredients into a table top food processor fitted with the metal cutting blade. Let the food processor run for 45 seconds to a minute. You want the end result to be fairly fine but a little texture left is just fine. Serve with crostini, crackers, chips, toasts, wheat thins, bagel chips or even with a crudité.
- 16 ounces, Smoked Trout
- 1 ½ Cups Mayonnaise
- ½ Cup Sour Cream
- ¼ Cup Prepared Horseradish
- ¼ Cup Finely Minced Chives
- ¼ Cup Extra Virgin Olive Oil
- Fresh Cracked Black Pepper
- A Pinch of Kosher Salt
Chipotle Shrimp Tacos with Avocado Verde
- 1 (10-oz) box frozen cilantro-lime shrimp
- 1 tablespoon chipotle-garlic seasoning
- 1 Haas avocado, chopped
- 1 small red onion, thinly sliced
- ¼ cup queso fresco (or feta) cheese, crumbled
- 1 cup salsa verde
- 1 lime
- 4 small flour tortillas (or taco shells)
- ¼ cup fresh cilantro, leaves only
- Prepare shrimp following stovetop package instructions; stir in seasoning. Chop avocado; slice onion. Crumble cheese.
- Gently toss avocado with salsa. Cut lime into wedges. Place 5–6 shrimp in each tortilla. Top with avocado mixture, onion, cilantro, and queso fresco. Serve with lime wedge.
CALORIES (per 1/4 recipe) 270kcal; FAT 12.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 105mg; SODIUM 1410mg; CARB 25g; FIBER 5.00g; SUGARS 3g; PROTEIN 4g; CALC 8%; VIT A 8%; VIT C 25%; IRON 4%
Rustic Peach, Raspberry and Almond Galette
- 1 cup all-purpose flour (+more as needed)
- ½ cup + 2 tablespoons whole wheat flour
- ½ teaspoon kosher salt
- ¼ cup shortening
- ¼ cup cold unsalted butter
- 4–5 tablespoons cold water
- Plastic wrap
- Parchment paper
- ¼ cup almond meal (or ground almonds)
- ¼ cup granulated sugar
- 6 medium ripe peaches
- 1 cup fresh raspberries
- 2 tablespoons lemon juice
- 1 large egg
- 8 teaspoons coarse sugar
- 2 tablespoons sliced almonds
- Vanilla ice cream (optional)
- Combine in large bowl: 1 cup all-purpose flour, 1/2 cup wheat flour, and salt until blended. Cut shortening and butter into small cubes, then add to flour mixture. Cut mixture with pastry blender (or fingertips) until mixture is crumbly. Sprinkle 1 tablespoon cold water over mixture and mix with a fork. Repeat with remaining water until dough is moistened, but not soggy. Form dough into a ball, kneading gently until just holds together. Wrap in plastic wrap and chill at least 30 minutes.
- Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside. Roll pastry into 12- to 13-inch circle on a lightly floured work surface. Wrap pastry circle around rolling pin; transfer to prepared baking sheet and unroll. Spread almond meal over pastry, leaving a 2-inch border. Reserve.
- Combine in separate large bowl: granulated sugar and remaining 2 tablespoons wheat flour until blended. Peel, pit, and chop peaches (3 cups). Add to sugar mixture: peaches, raspberries, and lemon juice; toss gently until coated. Mound peach mixture in center of pastry circle, leaving a 2-inch border. Fold border up over peaches, pleating pastry gently as needed. Lightly beat egg, and brush onto top and sides of pastry; sprinkle with coarse sugar. Sprinkle fruit with sliced almonds.
- Bake 35–45 minutes or until pastry is golden and filling is bubbly. If necessary, to prevent overbrowning, cover edge with foil for last 5–10 minutes of baking. Cool for 1 hour and serve warm, with ice cream, if desired.
Amount per 1/8 recipe serving: Calories 310, Total Fat 16.00g, Sat Fat 6.00g, Trans Fat 0.00g, Chol 40mg, Sodium 160mg, Total Carb 39g, Fiber 3.00g, Sugars 16g, Protein 6g, Calc 2%, Vit A 10%, Vit C 150%, Iron 10%
BONE IN PORK CHOP W/ HONEY BBQ SAUCE & GARLIC MASHED POTATOES
SUMMER PEACH SPINACH SALAD
BONE IN PORK CHOP W/ HONEY BBQ SAUCE & GARLIC MASHED POTATOES
- ½ CUP OF OIL
- 1 GARLIC CLOVE, MINCED
- 2 TEASPOON OF SMOKED PAPRIKA
- ½ TEASPOON SALT & PEPPER
- ½ CUP KETCHUP
- 2 2/3 TEASPOON HONEY
- 2 TEASPOON SOY SAUCE
- 2 GARLIC CLOVES, CRUSHED
GARLIC MASHED POTATOES
- 2 POTATOES, PEELED & GUARTERED
- ½ CUP MILK
- ¼ CUP BUTTER
- 2 CLOVES GARLIC, MINCED
- SALT TO TASTE
- PINCH GROUND WHITE PEPPER
SUMMER PEACH SPINACH SALAD
- 4 CUPS OF SPINACH
- 2 LARGE PEACHES, SLICED
- 1 AVOCADO, DICED
- ½ SMALL RED ONION, THINLY SLICED
- 2 TEASPOON GOAT CHEESE CRUMBLES
- 2 TEASPOON SLICED TOASTED ALMONDS
- ½ CUP RIPE PEACH, PEELED, PITTED & CHOPPED
- ¼ CUP OF APPLE CIDER VINEGAR
- ¼ CUP OF HONEY
- 2 TEASPOON OF DIJON MUSTARD
- 1 TEASPOON SUGAR
- ¼ CUP OF ORANGE JUICE
- ½ CUP OF EXTRA VIRGIN OLIVE OIL
- SALT & PEPPER TO TASTE
…Is the Word
Cocktail: …Is the Word – This is a riff off of a classic Tiki Cocktail from the 70s called the Jungle Bird. It uses a blend of three Rums, Bruto Americano, Lime & Pineapple Juice, Cinnamon Syrup, Peychaud Bitters, and Aquafaba. One jigger each of the three rums, splash of Bruto Americano, lime and about ¼ cup pineapple juice, splash of cinnamon syrup, bitters…..shake in cocktail shaker and add the aquafaba. Drink will foam and separate.
Dish: Salmon – Pan-Seared Salmon, Coconut Curry, Pole Beans, Fennel, Apple, and Extra Virgin Olive Oil. Make sure your frying pan is VERY hot! Put the salmon in skin down…..blanch the pole beans separately….Chop fennel and apple, mix together with about ½ cup coconut curry and olive oil. Remove the salmon from pan and place in oven until done (depending on your oven and how you like the salmon)….After salmon is done, plate the fish on top of the pole beans and pour the fennel, apple and coconut curry over.
Ribs & ColeSlaw
Ribs: Trim, clean, marinate with family recipe blend of seasoning. Smoke directly on the grill for 2-3 hours. Remove from the grill, wrap in foil and continue smoking until tender. Serve hot and juicy.
ColeSlaw: Shredded ColeSlaw mix of green and purple cabbage, and carrots. Mix with dressing of mayo, vinegar, and family seasoning blend. Chill and serve.
Shrimp with Gouda Grits and Tasso and Okra Red Eye Gravy
- Jumbo Shrimp
- Stone Ground Grits with Gouda (*See Description)
- Trinity of Celery, Onion, and Bell Pepper Fine- Medium Dice
- Diced Okra
- Blacken Seasoning
- Diced Tasso Ham or Any Substitute like Country, Sugar Cured Ham, Canadian Bacon (You can just adjust for spice if you like as well)
- ó Cup Black Coffee-1/2 Cup of Water or Chicken Stock
- A bit of Oil and a few Pats of Butter
First, make your grits like any good Southerner and take your time adding a bit of cream and maybe even a dash of your Favorite Hot Sauce before adding Grated Smoked Gouda to taste and to thicken. Peel and Devein your Shrimp. Toss your shrimp in a little of your favorite Blackening Seasoning and Sear until they just become opaque. Add a pat of butter to finish and let rest for the few minutes it will take to make the sauce.
In a separate pan start toasting the Tasso over medium heat. No oil is necessary at this time. Do not use high heat. What we are trying to do is just toast the spices present on the Tasso. If you are not using Tasso, just allow your ham to brown slightly before going on to the next step of adding oil and your vegetables.
Once all sides of the Tasso have browned, add a bit of oil and then add the Trinity of Onion, Celery, and Bell Pepper. Next, add your Diced Okra and allow all of the vegetables to sauté in the oil for just a few minutes.
Add your Coffee and Water (Or Chicken Stock) and Scrape all of the Seasoning from the bottom of the pan into your sauce. The bottom of your pan should be clear of any toasted Tasso, Seasoning, or Vegetables. Your dishwasher will thank you. Allow this to cook until the Glycoprotein in the Okra starts to help thicken and the sauce reduces to a nice glaze of goodness that will adorn your beautiful grits.
Take a wide bowl and plate a nice healthy couple of serving spoons of Gouda Grits in the center. Top with your Red Eye Gravy and Blackened Shrimp. Share and make friends and family happy.
Filipino Bananas Foster
- Separated Lumpia Wrappers
- Fresh Bananas
- Preserved Jack Fruit
- White Palm Sugar-Palm Sugar will come in discs or blocks and must be grated. You’ll need at least a ó cup of Grated White Palm Sugar
- ó Cup Coconut Milk
- Couple Pats of Butter
- 1 Cup of Freshly Grated Coconut-This can be substituted with store bought unsweetened coconut, but if you really love someone you’ll take the time. The end result will be worth it.
- 1-1.5 ounces of Cachaca Sugar Cane Liquor
- Enough Oil for shallow Frying. Use oil made for frying or with a high smoke point like peanut or grape seed oil.
- 1-2 Tablespoon of Flour and 3 tablespoons of Water
- Long lighter
First, add your water and flour and mix until it becomes a loose paste. This will be used to bind the fritter we are going to make with the lumpia wrapper.
Next, peel and slice the banana lengthwise into about 4 inch long pieces.
Take a lumpia wrapper and place two pieces of the banana near the bottom of the wrapper as shown on the video and fold the outer two sides inward to create an envelope around the banana and roll the fritter like you would a burrito. Before finishing the roll, apply a little of the paste you made from the flour and water to the edge of the last bit of wrapper, like you would an envelope, to seal the fritter. You should be able to pick it up without the banana unraveling from the wrapper.
Add about less than two inches of fry oil to a deep fry pan. Bring the oil to 350 degrees and maintain.
Now, in a separate pan over medium heat add about 4 pats of butter. Once the butter begins to melt, add the Palm Sugar and stir to incorporate completely into the butter.
Once the butter and sugar have come together to form a syrup, add the jack fruit and allow to cook for 1 minute or until the jack fruit is hot and fully covered in syrup.
REMOVE THE PAN FROM THE HEAT, or just turn off the fire at this time. Use a long lighter to ignite the Liquor. Allow the Liquor to burn off before adding the Coconut Milk. Stir to incorporate all ingredients in the sauce. Now set this aside.
Carefully place the Fritter into the fry oil you’ve maintained at 350 degrees. Fry until golden brown on both sides. Once you have browned both sides, remove and allow to rest on a rack or a bowl lined with paper towels to allow the excess oil to drain from the fritter.
Once drained, 1-2 minutes, slice on the bias and stack in the middle of a wide bowl. Take your sauce you created earlier and top the fritter with generous spoonfuls making sure you get all of the jackfruit. Finally, top the entire fritter with your freshly grated coconut. Now move to the head of the class and enjoy a rich life of family and lifelong friends.