Crisp Soft Grits

Crisp Soft Grits

Ingredients: 2 cups yellow grits- NOT INSTANT3 cups milk3 cups heavy cream2 TBS kosher salt1 TBS white pepper1 tsp sugarParchment paperVegetable oil cooking spray4 eggs slightly beaten2 cups unbleached seasoned all-purpose flour2 cups seasoned bread crumbs2 cups...
Bacony Baked Green Beans (Yields 6-8 Servings)

Bacony Baked Green Beans (Yields 6-8 Servings)

Directions: Oven set to 350 degrees. Clean and cut 4 cups green beans then cut into 1-2 inch bite size pieces. Bring a pot a salted water to boil then quickly blanch beans for 1-2 minutes only, they should still have a nice crunch and immediately shock the beans in...
Stuffed Squash Blossoms (Yields 12 Blossoms)

Stuffed Squash Blossoms (Yields 12 Blossoms)

STUFFED SQUASH BLOSSOMS (YIELDS 12 BLOSSOMS) Directions: Set oven to 350 degreesClean 1 dozen large squash blossomsPick any shells from 1# Best quality fresh crab meatIn a bowl mix 1/8 cup fresh chopped tarragon, Zest and juice of 1 lemon, 1 lime, 1 orange, ¼ cup best...
Butternut Squash Burrata

Butternut Squash Burrata

Dancing Bear Appalachian Bistro Chef Shelley Cooper brings a wealth of worldly experience to the table when it comes to fine cuisine. Today, she offers a recipe for a party-perfect snack: Butternut Squash, Burrata and Sage Crostini. Ingredients: 1 large Butternut...
Quick Pickled Garden Vegetables

Quick Pickled Garden Vegetables

RECIPE: CHEF SHELLEY’S QUICK PICKLED GARDEN VEGETABLES These pickled garden vegetables are sweet, tart, spicy and crunchy. They complement any meat and are especially delicious with pimento cheese and deviled eggs. Now is broaching peak growing season, so we’ve...