Recipes
Rosemary & Lemon Roasted Chicken
From Chef Tasia Malakasis 2 tablespoons extra-virgin olive oil 4 tablespoons fresh rosemary, chopped 2 teaspoons dried oregano 5 cloves garlic, minced 2 teaspoons lemon zest 1 tablespoon of Southern Skillet White Muscadine Vinegar 1 (7-pound) whole chicken, giblets removed, … Continue reading
Frisee Salad with Lardons and Baked Chevre de Provence
From Chef Tasia Malakasis Serves 4 Goat Cheese Rounds 4 discs marinated goat cheese from 2 jars of Belle Chevre de Provence (goat cheese in oil with herbs) 2 cups breadcrumbs, toasted Salad 6 ounces slab bacon, rind discarded if … Continue reading
Goat Cheese Ravioli with Three Peppers
From Chef Tasia Malakasis Serves 4 Bell Peppers 2 small red bell peppers 2 small yellow bell peppers 1 small green bell pepper 2 tablespoons olive oil 1/2 cup onion, chopped 1/2 cup tomatoes, seeded and diced 2 teaspoons Southern … Continue reading
Hoppin John with Sugar Cane Drizzle
From Chef Tasia Malakasis Serves 8 1 tablespoon olive oil 1 large ham hock 1 cup onion, chopped 1/2 cup celery, chopped 1/4 cup green pepper, chopped 1/4 cup red pepper, chopped 1 tablespoon garlic, chopped 1 pound black eyed … Continue reading
White BBQ Sauce
From Chef Jamey Fader 12 oz white grapes ¼ cup Muscadine vinegar 1 Tsp. Salt 1 Medium Garlic clove, crushed ¼ agave nectar 2 Tbsp. Dijon mustard 2 Tbsp. chopped shallots Directions Combine all ingredients in a blender and spin … Continue reading
Cilantro and Basil Chimichurri
From Chef Jamey Fader ½ cup Spanish olive oil 4 Tbs. Southern Skillet Satsuma Vinegar 1 teaspoon minced garlic ¼ cup minced shallot ¼ cup chopped fresh flat leaf parsley ¼ cup chopped fresh basil 1 teaspoon chopped fresh thyme … Continue reading
Sweet Potato Wedges
From Mississippi Chef Martha Foose 1/3 cup Southern Skillet Sugarcane Vinegar ¼ cup packed dark brown sugar 3 tablespoons unsalted butter 2 teaspoons coarse flaky sea salt, plus extra for sprinkling 1 teaspoon red pepper flakes 6 medium sweet potatoes, … Continue reading
Hominy Salad
From Mississippi Chef Martha Foose One 14½-ounce can golden hominy, rinsed and drained One 14½-ounce can white hominy, rinsed and drained 2 cups chopped fresh tomatoes 2 tablespoons Southern Skillet Tomato Vinegar 1 cup shredded sharp cheddar cheese ¼ cup … Continue reading
All for Okra and Okra for All
From Mississippi Chef Martha Foose 1 pound small, tender okra pods 1 cup Southern Skillet White Muscadine Vinegar ¼ cup vegetable oil ½ yellow onion, thinly sliced ¼ teaspoon red pepper flakes 3 garlic cloves, minced 1 medium ripe tomato, … Continue reading
Ranch Dressing
½ cup Buttermilk 2 tbsp Southern Skillet Red Muscadine Wine Vinegar 1 ½ tbsp Dijon mustard 1 cup good mayonnaise ¼ cup sour cream 2 tbsp fresh chives, finely chopped 1 tbsp olive oil 2 garlic cloves 1 tsp fresh … Continue reading