HAWAIIAN GARLIC SHRIMP

Hawaiian Garlic Shrimp

2

Minutes Prep Time

5

Minutes Cook Time

4

Servings

EQUIPMENT NEEDED

• Medium bowl

• Medium skillet

• Spoon

INGREDIENTS

• 1 lb. jumbo white shrimp

• 1 tablespoon flour

• 1 teaspoon paprika

• 1/2 teaspoon coarse Hawaiian sea salt (or regular sea salt)

• 1/4 teaspoon pepper

• 4 tablespoons salted butter

• 10 cloves fresh garlic (minced)

• 2 tablespoons extra virgin olive oil

INSTRUCTIONS

1. In a medium bowl combine the shrimp, flour, paprika, salt and pepper.

2. In a medium skillet on medium heat, add butter, and minced garlic.

3. Add in the olive oil and shrimp and cook until the shrimp turns pink about 3-5 minutes.

4. Serve the shrimp with rice (optional) and pour the leftover garlic sauce over the rice.

5-CHEESE BEER MAC & CHEESE

5-Cheese Beer Mac & Cheese

20

Minutes Prep Time

25

Minutes Cook Time

4

Servings

If you like your macaroni cheesy, this recipe will not disappoint. Five cheeses and amber lager make a decadent pasta side dish or hearty main meal by adding cooked bacon or sausage.

INGREDIENTS

8 oz amber lager
1 qt heavy cream
2 cups whole milk
1 cup shredded grated parmesan
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1 cup shredded smoked gouda cheese
1 cup shredded Monterrey jack cheese
1 tablespoon Tabasco
½ cup panko bread crumbs
1 lb ebow macaroni

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat a sauce pan over medium heat, add amber lager and reduce by half.

3. Stir in heavy cream and whole milk; allow to simmer (do not boil).

4. Fold in each cheese one by one until fully incorporated.

5. Reduce heat to low and allow to simmer.

6. Meanwhile, fill a medium sauce pan with water and bring to a full rolling boil. Add pasta. Stir while returning to a brisk boil. Simmer for 3-5 minutes or until pasta is tender. Strain pasta in a colander and shock pasta with ice and cold water.

7. Grease a 12-inch cast iron skillet with unsalted butter. Add pasta, pour on cheese sauce. Top with breadcrumbs and place skillet in oven. Bake for 10-15 minutes or golden brown.

FRESH GROUPER SLIDERS

Fresh Grouper Sliders

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

These tailgating fresh grouper sliders will taste like they were special ordered from your favorite eatery. Chef Mike Smith and Charlton "C.Y." Young, Assistant Coach, Men's Basketball Florida State University shows how to make this restaurant-quality slider in the comfort of your home using natural gas. Executive Chef Mike Smith, likes cooking with natural gas because of its even heat and customized temperature control. 

 The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

1 ½ pounds of fresh gulf grouper filets

Salt & pepper to taste (you can substitute your favorite seasoning also)

1 cup of banana pepper aioli (you can sub tartar sauce)

1 pack of King’s Hawaiian rolls

Vegetable oil (for grill)

Cheddar cheese

INSTRUCTIONS

Preheat your grill to medium high heat.  Make sure the grill is clean and well oiled to prevent the grouper from sticking.  Season your grouper filets w/ salt & pepper and place on hot grill.  Cook these for about 3-4 minutes per side (depending on thickness). While the fish is cooking, slice your rolls in half so they will be ready for a quick toast on the grill.   When finished the grouper filets should be white and flaky.  Remove fish from grill and place your rolls on the grill for a quick toast (this should take about 20 seconds). 

Remove rolls from grill and spread some aioli on both sides of the rolls.  Place cooked fish on bottom half of roll, top with cheese, and place top bun on slider.

THAI MARINATED CHICKEN THIGHS WITH TOMATO SALAD

Thai Marinated Chicken Thighs with Tomato Salad

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

• 1 lb bone-in, skin-on chicken thighs

• 4 medium tomatoes

• 4 tbsp fresh basil, divided

• 4 tbsp fresh cilantro, divided

• 1 tbsp fresh grated ginger root

• 1 tbsp brown sugar

• 2 tbsp reduced-sodium soy sauce

• 2 tbsp olive oil

• 1 tbsp minced garlic

• 1 tbsp sriracha sauce

• 1 tbsp fish sauce (or Worcestershire sauce)

• Large zip-top bag

• Cooking spray

INSTRUCTIONS

1. Chop basil and cilantro coarsely; peel and grate ginger. Combine 3 tablespoons basil, 3 tablespoons cilantro, ginger, brown sugar, soy sauce, olive oil, garlic, sriracha sauce, and fish sauce until blended.

2. Reserve half, this will be the dressing for the tomato salad.

3. Place remaining half in the zip-top bag, this will be your marinade. Add chicken (wash hands), seal bag tightly, and knead to coat. Let stand 30 minutes (or overnight) to marinate.

4. Preheat grill (or grill pan) on medium.

5. Chop tomatoes and toss with reserved dressing/marinade to coat.

6. Coat chicken with spray (discard marinade); grill 8–10 minutes on each side, turning often, until grill-marked and 165°F.

7. Plate chicken with the tomato salad, sprinkle with remaining 1 tbsp each chopped basil and cilantro as garnish.

FALL SAUSAGE RAGU WITH GNOCCHI

Fall Sausage Ragu with Gnocchi

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

Topping

• 1 tbsp olive oil

• ½ c pre-diced yellow onions

• ½ c pre-diced bell peppers

• 1 lb mild Italian chicken (or pork) sausage, casing removed

• 1 tbsp Italian seasoning

• 1 tsp pumpkin (or apple) pie spice*

• ½ tsp crushed red pepper

• ½ tsp kosher salt

• 1 (14.5-oz) can fire-roasted diced tomatoes, undrained

• 1 c pumpkin puree

• 1 c reduced-sodium chicken stock (or broth)

• 1 (16-oz) package gnocchi pasta

INSTRUCTIONS

1. Preheat large stockpot on medium-high 2–3 minutes.

2. Place oil, onions, and peppers in pot; cook 2 minutes.

3. Meanwhile, remove sausage casing by cutting almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands).

4. Add sausage, seasonings, red pepper, and salt; brown 3–4 minutes, stirring to crumble meat, and until no pink remains.

5. Stir in tomatoes, pumpkin, stock, and gnocchi, then cover; reduce heat to medium and simmer 5–6 minutes, stirring occasionally, or until hot and gnocchi are tender.

6. Serve.

CAST IRON SKILLET PEACH AND PECAN COBBLER

Cast Iron Skillet Peach and Pecan Cobbler

20

Minutes Prep Time

40

Minutes Cook Time

4

Servings

INGREDIENTS

Topping

• 1 c all-purpose flour

• ⅔ c packed light brown sugar

• ½ tsp kosher salt

• ½ c chilled unsalted butter, cut into pieces

FILLING

• 1½ c pecans

• 2 tbsp unsalted butter, room temperature

• 2¼ lbs peaches, cut into ½-inch wedges, approximately 6 to 8 depending on size

• ½ c packed light brown sugar

• ¼ c granulated sugar

• 1 lemon, juiced

• 1 tbsp rye whiskey or bourbon

• 1/8 tsp ground ginger

• 1/8 tsp ground coriander

• 1/8 tsp cumin

• 1/8 tsp nutmeg

• ½ tsp kosher salt

INSTRUCTIONS

TOPPING

1. Add flour, brown sugar, and salt in a medium bowl and mix until well combined.

2. Add butter.

3. Rub the butter into the dry ingredients with your fingers until clumps form and no dry spots remain.

FILLING

1. Preheat oven to 350°.

2. Toast pecans in the oven on a rimmed baking sheet until slightly darkened in color about 8 to 10 minutes.

3. Shake the baking sheet tossing the pecans every couple minutes to prevent from burning. 

4. Cool the pecans slightly then chop coarsely.

5. Add the pecans, peaches, brown sugar, granulated sugar, lemon juice, rye whiskey, ginger, coriander, cumin, nutmeg and salt in a large bowl and mix well ensuring peaches and pecans are well distributed.

6. Grease the bottom and sides of a 10″ cast-iron skillet with unsalted butter.

7. Pour peach mixture into skillet.

8. Crumble the topping over the filling.

9. Bake until the topping is golden brown and juices are thick and bubbling around the edges about 30 to 40 minutes.

10. Serve warm or at room temperature with or without vanilla ice cream.

COOKOUT CARAMEL S'MORES

Cookout Caramel S’mores

5

Minutes Prep Time

4

Minutes Cook Time

12

Servings

EQUIPMENT NEEDED

• Cast iron skillet

• Knife

• Measuring cup

INGREDIENTS

• 1 cup chocolate sauce

• 1 cup caramel sauce

• Approximately 20 large marshmallows

• 1 package graham crackers, broken into quarters

INSTRUCTIONS

1. Preheat oven to 450 degrees.

2. Cut marshmallows in half.

3. Heat a cast iron skillet over medium low heat until warm and then turn the burner off. Add chocolate and caramel sauces, stir to combine.

4. Lay the marshmallows cut side down over the combined sauces.

5. Place the skillet in the oven and brown marshmallows for 3-4 minutes.

6. Serve with graham crackers and enjoy while warm.

BAVARIAN PRETZEL WITH BEER CHEESE

Bavarian Pretzel with Beer Cheese

75

Minutes Prep Time

15

Minutes Cook Time

10

Servings

EQUIPMENT NEEDED

• Large mixing bowl

• Measuring spoons and cups

• Stand mixer

• Spatula

• Large pot

• Saucepan

• Dish towel

PRETZEL DOUGH

• 4 ½ cups (576 grams) all-purpose flour

• 1 ½ cups hot water (100-110 degrees)

• 2 tsp salt

• 1 Tbsp brown sugar

• 1 package active dry yeast

• 4 Tbsp melted butter

WATER BATH

• 8 cups water

• ½ cup baking soda

PRETZEL TOPPINGS

• 1 egg yolk

• 1 Tbsp water

• Coarse salt

• Everything bagel seasoning

INSTRUCTIONS

1. Heat water to between 100-110° F, add to bowl of a stand mixer.

2. Add salt and brown sugar, gently stir.

3. Sprinkle package of yeast over the water and gently stir, letting stand five minutes. Yeast will be activated when it appears foamy.

4. Add flour and butter to the bowl, turn mixer on low to let dough form. Increase the speed of the mixer as dough begins to form a ball. Let the mix sit for five minutes, until the dough forms a smooth, shiny ball and all ingredients are incorporated.

5. Remove stand mixer hook from dough and toss the dough in oil, lightly.

6. Cover the bowl with a towel and let dough proof for 50-60 minutes or until the dough doubles in size.

7. Using a food scale to weigh and divide, portion the dough into 10 even balls.

8. Before you form the pretzels, add water and baking soda to a medium-sized pan. Bring to a low boil.

9. To form pretzels, prepare a baking sheet, lightly brush with oil. Lightly flour the work surface to prevent sticking. Roll out one portion of dough into a long rope, 24 inches long and about ½ inch thick.

10. Holding the ends tight, create a twist in the dough. Gently press the ends of the rope to opposite sides of the center of the dough, place on prepared baking sheet. Continue with the remaining portions of dough. Work in batches as needed.

11. Pre-heat oven to 450 degrees.

12. Place each pretzel into the now boiling pot of water and baking soda. Using a spatula, lightly move water across the top of the pretzel. Cook for 30 seconds and return to baking sheet. Continue with the remaining portions of dough.

13. Prepare an egg wash with egg yolk and water. Using a pastry brush, apply egg wash to each pretzel.

14. Sprinkle pretzels with toppings of your choice.

15. When oven is pre-heated, bake pretzels for 10-12 minutes or until pretzels are evenly brown, rotating halfway through cooking time.

16. Remove and let cool for 5 minutes before enjoying.

MOJO CHICKEN SANDWICHES WITH CITRUS SLAW

Mojo Chicken Sandwiches with Citrus Slaw

15

Minutes Prep Time

15

Minutes Cook Time

8-10

Servings

Florida State University's Chef Mike Smith and Head Beach Volleyball Coach Brooke Niles show us how to cook Mojo chicken sandwiches with citrus slaw. Marinated chicken makes for a flavorful sandwich that's easy to prepare and ready to go for game time. It's topped with feta cheese and citrus slaw so it's far from bland. Chef Mike likes consistent and even cooking that comes with natural gas.

The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

8-10 BONELESS, SKINLESS CHICKEN BREAST (YOU WANT THESE TO BE AROUND 5-6 OZ.)

MOJO MARINADE

8-10 BRIOCH BUNS

CITRUS SLAW (RECIPE TO FOLLOW)

1 CUP OF CRUMBLED FETA CHEESE

INSTRUCTIONS

PLACE CHICKEN BREASTS IN MOJO MARINADE, COVER WITH PLASTIC WRAP, AND PLACE IN REFRIDGERATOR FOR 2 HOURS.  SET A TIMER TO REMIND YOU SO YOU DO NOT OVER-MARINATE THE CHICKEN.

AFTER REMOVING THE CHICKEN FROM THE MARINADE-TURN ON YOUR CLEAN, WELL OILED GRILL TO MEDIUM-HIGH HEAT.  PLACE YOUR MARINATED CHICKEN BREASTS ON THE GRILL AND COOK FOR 5-6 MINUTES PER SIDE TURNING ¼ ON EACH SIDE AFTER 3 MINUTES.

ASSEMBLE THE CITRUS SLAW BY PLACING THE SLAW MIX IN A BOWL AND MIXING THOROUGHLY WITH 1 CUP OF THE CITRUS vinaigrette AND SET ASIDE.

PLACE THE BRIOCHE BUNS ON THE GRILL FOR ABOUT 1 MINUTE TO TOAST THEM.  REMOVE BUNS FROM GRILL AND PLACE ASIDE.

ASSEMBLE THE SANDWICH BY PLACING A COOKED CHICKEN BREAST ON THE BOTTOM BUN, TOP WITH ABOUT ¼ TO ½ CUP OF CITRUS SLAW, AND FINISH WITH CRUMBLED FETA CHEESE.  PLACE TOP BUN ON SANDWICH AND ENJOY!

*MOJO MARINADE RECIPE:  1 LARGE YELLOW ONION (CHOPPED), 1 CUP OF FRESH LIME JUICE, 1 CUP OF FRESH ORANGE JUICE, ½ CUP OF CHOPPED CILANTRO, 1 TSP KOSHER SALT, ½ TSP BLACK PEPPER, 1 TSP CUMIN, ½ CUP EXTRA VIRGIN OLIVE OIL, 2 EACH GARLIC CLOVES.  PLACE ALL INGREDIENTS IN A FOOD PROCESSOR AND PULSE UNTIL WELL MIXED BUT NOT LIQUEFIED. 

*CITRUS SLAW RECIPE:  2 CUPS OF GREEN CABBAGE (SHREDDED), 1 CUP OF RED CABBAGE (SHREDDED) ½ CUP OF SHREDDED CARROTS, ¼ CUP OF CHOPPED SCALLIONS. 

*CITRUS DRESSING RECIPE:  1 CUP OF FRESH LEMON JUICE, ½ CUP OF RED WINE VINEGAR, 2 GARLIC CLOVES, 1 TBLSP KOSHER SALT, 1 TSP BLACK PEPPER, ¼ CUP HONEY, ¾ CUP OF EXTRA VIRGIN OLIVE OIL.  PLACE FIRST 6 INGREDIENTS IN A FOOD PROCESSOR OR BLENDER.  SLOWLY DRIZZLE THE EXTRA VIRGIN OLIVE OIL INTO THE PROCESSOR/BLENDER WHILE IT IS RUNNING ON MEDIUM SPEED UNTIL OIL IS INCORPORATED. 

BLACK PEPPER BURGER WITH GORGONZOLA AIOLI

Black Pepper Burger with Gorgonzola Aioli

20

Minutes Prep Time

25

Minutes Cook Time

4

Servings

INGREDIENTS

BURGERS

• 1 lb ground chuck

• Kosher salt & ground black pepper

• 2 tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• 2 tsp Worcestershire sauce

• 1 tbsp canola oil

GORGONZOLA AIOLI

• 1 green onion

• 1 clove garlic

• 1/8 c red wine vinegar

• 1/4 c olive oil

• 1/2 c mayonnaise

• 1/2 c Gorgonzola cheese

• Kosher Salt & Pepper

TOPPINGS

• 1 lb thick cut bacon, cook & crumbled

• 4 slices Swiss cheese

• Lettuce

• Tomato

• Onion

• 4 hamburger buns, toasted

INSTRUCTIONS

BURGER

1. Place ground beef and remaining ingredients, except the canola oil into a large mixing bowl. Mix by hand until just combined.

2. Form four equal size patties onto a parchment lined baking sheet tray. Coat each side with black pepper. Cover and rest at room temperature for 1 hour.

3. Preheat a cast iron skillet or pan on medium-high. Add canola oil when the pan is hot. 

4. Place patties into the oiled skillet and cook 4-5 minutes per side, or until an internal temperature of 155 degrees. Top the burgers with cheese about a minute before they are ready to remove. Remove and rest 3-5 minutes before serving.

5. Place burger on bottom bun and top with crumbled bacon. Spread aioli on top bun. Garnish with lettuce, onions, and tomatoes. Lean the top bun onto the burger.

6. Serve.

GORGONZOLA AIOLI

1. In the bowl of a food processor pulse together the green onion and garlic.

2. Add Gorgonzola cheese, pulse.

3. Add olive oil and vinegar, pulse.

4. Add mayonnaise, pulse.

5. Add salt and pepper to taste.

RENEGADE STEAK TACOS

Renegade Steak Tacos

60

Minutes Prep Time

60

Minutes Cook Time

Florida State Seminoles Chef Mike Smith and special guests Olivia, Rachel, and Grant from the FSU Cheer and FSU Golden Girls are in the kitchen showing us how to make a crowd-pleasing taco.

These quick Renegade Steak Tacos will tease your taste buds with a burst of flavors from the tenderloin, cilantro, lime juice, and an avocado crème. 

Natural gas allows the control needed to prepare the tenderloin at a perfect temperature using a high or low flame.

These tacos cook extremely fast and take just a few ingredients. This will be a recipe to add to your collection.

The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

STEAK TACOS

1 Pound tenderloin steak (You can substitute with skirt steak)
12 6" flour tortillas
1 cup avocado créme
½ cup freshly chopped cilantro
1 lime (cut into 10-12 sections)
Salt and pepper to taste

AVOCADO CRÈME

1 ripe Haas avocado (Seeded and scooped out)
½ cup sour cream
2 teaspoons fresh lime juice
¼ teaspoon cumin
¼ teaspoon kosher salt

INSTRUCTIONS

1. Turn clean, well oiled grill to medium-high.

2. Season your steak on all sides with salt and pepper.

3. Place steak on grill.

4. Your can turn the steak ¼ turn after 2-3 minutes then flip the steak over and repeat this step for a total cook time of 8-12 minutes depending on desired temperature.

5. Remove steak from grill and let rest for at least 5 minutes.

6. While steak is resting, grill your flour tortillas on grill for about 45 seconds to 1 minute (1 side only)

7. Slice steak thinly into bite-sized sections.

8. Place grilled tortilla on a plate. Top with steak avocado créme, pinch of chopped cilantro, and a squeeze of fresh lime.

TOMAHAWK JAMBALAYA

Tomahawk Jambalaya

15

Minutes Prep Time

25

Minutes Cook Time

4

Servings

INGREDIENTS

JAMBALAYA

4 lbs. boneless chicken thigh
2 tablespoon vegetable oil
1 tablespoon unsalted butter
2 lbs smoked sausage or andouille, bias cut
1 medium yellow onion, diced
1 medium green pepper, diced
2 stalks celery, diced
1 teaspoon minced garlic cloves
1 tablespoon tomato paste
1 tablespoon New Orleans Cajun spice
1 ½ qt. chicken stock (water & chicken base or drippings from thigh meat)
1 bay leaf
1.5 lbs (dry) parboiled rice

NEW ORLEANS CAJUN SPICE

1 cup cayenne pepper
1 cup red pepper
2 cup paprika
2 cup black pepper
1 cup cumin
4 cup chili powder
2 cup garlic powder
1 cup granulated onion

INSTRUCTIONS

1. Heat a large cast iron or Dutch oven (5qt) over medium to high heat, then add vegetable oil. Add boneless chicken thighs and brown on both sides.

2. Remove from oil and place in a oven-proof pan and cook in pre-heated oven at 350 degrees for about 10-12 minutes or until chicken reaches 165 degrees. Pull chicken and set aside.

3. While skillet is still hot, add bias-cut smoked sausage/andouille and sear until lightly browned. Remove and set aside.

4. Add chicken stock to de-glaze the pan, cook until the stock has completely evaporated. Layer in yellow onions, diced green peppers and minced garlic. Sauté using medium to high heat until peppers are tender and onions are translucent in color, about 5-7 minutes. Add tomato paste and cook for a bit to reduce its acidity. (Adding the tomato paste will stop the cooking of the onions & peppers.)

5. Return the chicken thighs and sausage to the skillet. Add New Orleans Cajun Spice and continue to cook until spice is fully incorporated. Add remainder of chicken stock and bring to boil. Add rice, butter & bay leaf; stir until the rice is fully mixed. Bring back to boil then turn burner to low, cover and simmer for 30-40 minutes or until desired consistency.

NOTES

1. Chefs Tip: Rice to Chicken Stock ratio: 1 cup rice to 1 ½ cups chicken stock

CRAB CAKE STACK WITH ROASTED BEET SALAD

Crab Cake Stack with Roasted Beet Salad

20

Minutes Prep Time

30

Minutes Cook Time

8

Servings

INGREDIENTS

CRAB CAKE MIX

1 lb lump crab meat
1 medium green, red and yellow pepper, diced
1 medium red onion, diced
1 teaspoon Tabasco
Juice from one lemon
1 teaspoon Cajun Seasoning
½ cup Parmesan Cheese, grated
1 egg
3 cups Panko bread crumbs

ROASTED BEET SALAD

1 cup red beets, diced
1 cup butternut squash, diced
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 oz fresh cilantro, chopped
Salt and pepper to taste

AVOCADO CREAM

1 fresh avocado, mashed or pureed
2 cups prepared ranch dressing

INSTRUCTIONS

CRAB CAKE STACK

1. Mix crab cake, peppers, onion, and remaining ingredients in bowl. Form 8 patties and crust with panko bread crumbs.

2. Sear both sides in oiled skillet till golden brown (internal temp of 145 degrees).

BEET SALAD

1. Roast beets and butternut squash in oven at 375 degrees until tender. Mix beets and remaining ingredients together in bowl, return to oven and cook for 15 minutes.

AVOCADO CREAM

1. Mix mashed or pureed avocado and ranch dressing in bowl till smooth.

SEARED SCALLOPS WITH LEMONGRASS BROTH AND JICAMA SLAW

Seared Scallops with Lemongrass Broth and Jicama Slaw

15

Minutes Prep Time

45

Minutes Cook Time

4

Servings

INGREDIENTS

SEARED SCALLOPS WITH JICAMA CHAYOTE SLAW

1 jicama, peeled and julienned (use a mandolin if you have one)
1 chayote, julienned
1 tablespoon honey
1 tablespoon red wine vinegar
1 oz fresh cilantro, chopped
S&P to taste
1 tablespoon oil
8 fresh scallops

FRESH LEMONGRASS BROTH

6 fresh lemongrass stalks, cut into halves
2 cans coconut milk
1 each lemon and lime
3 cups orange Juice
½ cup fresh, minced garlic
½ gallon chicken stock
S&P to taste

INSTRUCTIONS

1. Mix slaw ingredients (jicama through cilantro) together in bowl. Season with salt and pepper. Set aside.

2. Heat oil in skillet over medium to high heat. Toss scallops with salt and pepper. Sear both sides of scallops until golden brown (internal temp of 145 degrees). Serve scallops over slaw. Pour lemongrass broth on top and garnish with toasted coconut, if desired.

BROTH

1. Place all ingredients in a large stock pot and bring to boil. Reduce heat to simmer for 45 minutes.

BUTTERMILK MAQUE CHOUX SALAD WITH FRIED GREEN TOMATOES

Buttermilk Maque Choux Salad with Fried Green Tomatoes

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Southern classic fried green tomatoes get a kick with Cajun spice and an elevated buttermilk dressing—perfect for an appetizer or entrée salad.

INGREDIENTS

2 large green tomatoes, sliced ¼ inch thick
1 cup buttermilk
1 tablespoon New Orleans Cajun spice
50/50 panko/fine bread crumb mixture
1 tablespoon unsalted butter
½ sweet or white onion, minced
1 poblano or serrano pepper, minced
1 jalapeno pepper, seeded, minced
½ red pepper, minced
Kernels from two ears corn on the cob
1 teaspoon paprika
1 teaspoon brown garlic, minced
1 vine ripe Roma tomato, diced
Kosher salt and cracked black pepper
1 quart ranch dressing (purchased or made)
1 cup buttermilk
Iceberg lettuce, chopped

INSTRUCTIONS

1. Mix buttermilk and New Orleans Cajun Spice in shallow dish or bowl. Place slices into mixture and marinate approximately 4 hours.

2. Drain excess marinate and then bread in Panko mixture.

3. Heat oil in cast iron pan until hot. Carefully fry breaded tomato slices for 3-5 minutes or until golden brown. Place on dish and set aside.

4. Meanwhile, heat a large skillet over medium heat. Melt butter and add fresh herbs, spices, peppers, onions and brown garlic. Add Kosher salt and cracked black pepper. Add corn and simmer for 15 minutes. Cool mixture. Add ranch dressing, tomatoes, buttermilk and mix thoroughly.

5. Place a bed of finely chopped iceberg lettuce on the plate, top with one fried green tomato and dress with Buttermilk Maque Choux dressing.

NOTES

1. Corn can be roasted on the cob and cut off prior, for best flavor and results add New Orleans Cajun Spice and butter to corn before roasting.

ROSEMARY AND BOURBON LAMB CHOP WITH RASPBERRY DEMI-GLACE

Rosemary and Bourbon Lamb Chop with Raspberry Demi-Glace

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Lamb is so simple to grill at home. When you add the special raspberry sauce on the side, this dish becomes perfect for your next dinner party or holiday-inspired meal.

INGREDIENTS

LAMB

1 rack lamb chops, Frenched
1 oz brown sugar
1 tablespoon rosemary
1 oz sun dried tomato
1 teaspoon bourbon
1/2 oz olive oil
1 teaspoon truffle oil

RASPBERRY DIPPING SAUCE

5 oz fresh raspberries
1 cup of veal or beef stock

INSTRUCTIONS

LAMB

1. Add brown sugar through oils to a blender and mix well. (Note: if mixture is not smooth slowly add olive oil until desired consistency.) Pour mixture over lamb, cover and allow to marinate in refrigerator for 12 hours.

2. To grill lamb, heat a grill or indoor grill pan to high heat. Make sure to cook until the internal temperature is 140 degrees. Slice and serve with raspberry dipping sauce.

RASPBERRY DIPPING SAUCE

1. Place stock into a small sauce pan and heat over medium heat to reduce stock by half. Add raspberries and cook until the berries breakdown. The sauce should be thick but not completely smooth.

SEMINOLE CHILI

Seminole Chili

15

Minutes Prep Time

120-180

Minutes Cook Time

4

Servings

INGREDIENTS

1 can 16 oz pinto beans
1 can 16 oz black beans
1 can 16 oz Great Northern beans
1 can 16 oz chili beans
1 can 14.5 oz fire roasted garlic diced tomatoes
1 serrano pepper, small diced
1 poblano pepper, small diced
1 medium green pepper, small diced
1 medium sweet onion, small diced
3 tablespoon oil blend
¼ cup Cajun blend
1 garlic clove, minced
1 bunch green onion, cut on bias
2 oz parsley, chopped
1 lb Seminole beef ground chuck 80/20
Salt & Pepper to taste

INSTRUCTIONS

1. Heat oil in cast iron pot, then add dry Cajun blend spice and cook for 5-6 minutes. Add onions, peppers and garlic and cook until translucent.

2. Add ground chuck and season with salt and pepper. Cook meat until done.

3. Add beans, do not drain. Then incorporate fire-roasted tomatoes.

4. Add fresh aromatics, green onions and parsley.

5. Simmer on low for 2 to 3 hours. Allow longer simmer if you have the time to bring out more flavor.

SEARED SALMON WITH BLUEBERRY AND SHALLOT PAN SAUCE

Seared Salmon with Blueberry and Shallot Pan Sauce

15

Minutes Prep Time

25

Minutes Cook Time

4

Servings

Fresh blueberries and shallot make this salmon dish elegant enough for a special occasion, but it's so simple and easy to prepare you'll want to enjoy it as a quick weeknight healthy option.

INGREDIENTS

1 lb fresh Atlantic salmon, cut into 4-ounce filets
3 tablespoon olive oil, divided
5 oz fresh blueberries
1 shallot, finely diced
1 oz champagne vinegar
4 to 6 oz fresh baby spinach
4 cherry heirloom tomatoes, halved

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat an oven-safe, non-stick pan on medium to high heat, then add 1 tablespoon oil. After 3 to 4 minutes when the oil is hot, add salmon to the pan skin side up. Allow 4 to 6 minutes for salmon to take color then flip. Once the salmon is skin side down place the pan in oven for 15 minutes. For best results, cook salmon to an internal temperature of 140°.

3. In a small sauce pan heat 1 tablespoon olive oil for 3 to 4 minutes before adding shallots. Cook shallots for 2 minutes or until translucent. Add blueberries and sauté until they start to break down . Once the berries have begun to break down add the vinegar. The sauce will instantly loosen up. Cook out excess vinegar for no more than 30 seconds and remove from heat.

4. In a small sauté pan heat remaining tablespoon of oil for 3 to 4 minutes. Add halved tomatoes and cook for about 4 minutes just until they begin to soften, then add spinach and sauté just to wilt the spinach.

5. Serve salmon on top of wilted spinach. Pour sauce over salmon.

WHITE CHOCOLATE BREAD PUDDING WITH ORANGE CARAMEL RUM SAUCE

White Chocolate Bread Pudding with Orange Caramel Rum Sauce

15

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

4 large eggs
2 cups whole milk
¼ tsp cinnamon
2 teaspoon vanilla extract, divided
4 cups day-old butter croissants
1 cup white sugar
½ lb unsalted butter
½ cup unsalted butter
¼ cup light brown sugar
¼ cup heavy whipping cream
1 orange (cut in half)
¼ cup white chocolate
2 oz dark rum

INSTRUCTIONS

1. Preheat oven to 300°F.

2. Tear croissants into small pieces in shallow bowl, set aside.

3. Whisk together eggs, whole milk, cinnamon, and 1 tsp vanilla extract. Pour egg mixture over croissants and allow to soak for 5-7 minutes.

4. Place croissant mixture into greased loaf pan and bake for 25 minutes.

5. In a saucepan or pot, combine unsalted butter and brown sugar and stir continuously over medium heat. Add 1 tsp vanilla extract, dark rum and white chocolate. Reduce heat and simmer until white chocolate is melted and all ingredients are incorporated.

6. Add orange halves and allow to steep for 20 minutes on a low simmer.

7. Remove orange and serve sauce over bread pudding.

SWEET POTATO HASH

Sweet Potato Hash

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

3 cups sweet potatoes, peeled and diced ¼-inch cubes
¼ cup sweet onions, diced ¼-inch
¼ cup green bell pepper, diced ¼-inch
1 tablespoon green onions, bias cut
1 oz smoked bacon
½ teaspoon fresh garlic, minced
1 cup andouille (or smoked sausage), diced ¼-inch thick
1 tablespoon unsalted butter

INSTRUCTIONS

1. Place potatoes in stock pot and cover with water. Blanch potatoes on medium-high heat until 50-percent cooked through. Drain and lay out the potatoes on sheet pans and place in refrigerator to ensure they cool quickly.

2. In large skillet or roasting pan, cook bacon, then add andouille sausage and cook through. Layer in the onions, garlic, and green peppers, and cook until desired consistency. Add sweet potato and allow to cook for 5-7 minutes. Serve.