SEMINOLE BURGER

Seminole Burger

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Here's a veggie burger that's packed with the protein of lentil and garbanzo beans and tons of flavor when topped with a seasonal tomato salad.

INGREDIENTS

BURGERS

1 cup Lentil Blend
¼ cup naked, wild, free blend
¼ cup garbanzo split baby beans
8 oz baby spinach
1 small sweet onion, diced
2 cloves garlic, minced
¼ cup carrots, diced
¼ cup celery, diced
½ cup panko bread crumbs
1 bunch parsley, chopped
½ lime
1/8 teaspoon paprika
Salt and pepper
Brioche buns, toasted

TOMATO SALAD

12 each red and yellow teardrop tomatoes, halved
2 tablespoon oil
1 oz shallot, minced
Salt and pepper

INSTRUCTIONS

1. Cook lentils, garbanzo split baby beans, and Naked, Wild and Free blend all according to packages. Cool.

2. In a small sauté pan heat baby spinach, sweet onion, garlic, carrots, celery.

3. Combine cooked lentils, garbanzo beans and vegetables and place in a food processor. Add parsley, lime juice, cilantro, paprika and salt and pepper to taste. Rough pulse the blend until pliable.

4. Place mixture into a mixing bowl. Fold in Naked, Wild and Free blend and breadcrumbs.

5. Form mixture into 4-6 patties.

6. Heat griddle or pan over medium-high heat. Add oil and place patties into hot skillet to brown on both sides. Serve on brioche buns, topped with tomato salad.

SKILLET HUSH PUPPIES

Skillet Hush Puppies

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

This popular savory side dish is popular in many cultures, but is a perfect accompaniment to your favorite seafood or comfort dish. As the name suggests, hush puppies were first used as treats to “quell the bark of a dog” as far back as the 1800s.

INGREDIENTS

½ medium onion, diced
1 small jalapeno or serrano pepper, seeded and diced
1 small red pepper, diced
2 tablespoon chopped parsley
1 tablespoon chopped green onion
1 cup corn meal
½ cup all-purpose flour
1 tablespoon favorite fresh herbs
½ teaspoon paprika
½ teaspoon New Orleans cajun spice
1 tablespoon white sugar
3 tablespoon baking powder
1 teaspoon kosher salt
½ cup whole milk or half and half
¼ cup buttermilk
1 egg
3-4 cups vegetable oil for frying

INSTRUCTIONS

1. Combine, onions, peppers, green onion, parsley and puree in food processor.

2. In a separate mixing bowl, add all dry ingredients: cornmeal, flour, sugar, baking powder, salt, cajun spice, paprika and mix thoroughly. Set aside.

3. In another mixing bowl, combine the wet ingredients: milk and egg, whisk until fully incorporated. Add the onion/pepper puree into the milk and egg mixture.

4. Combine the remaining dry with wet ingredients. Refrigerate until fully chilled, making it easier to handle the dough.

5. When ready to cook, heat vegetable oil in large sauce pot over medium-high heat.

6. Form dough into inch-sized balls and carefully place into hot oil.

7. Fry until golden brown.

GAME DAY CAST IRON CHICKEN & WAFFLES

Game Day Cast Iron Chicken & Waffles

30

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

CHICKEN

8 cut chicken (2 breast, 2 thighs, 2 wings, 2 legs)
2 cups Buttermilk
2 tablespoons Cajun Blend
2 Cups of All-purpose flour
2 tablespoon Cajun blend (see recipe below)
1 tablespoon Cajun blend (flour blend)
1 teaspoon kosher salt
Mix flour and Cajun blend thoroughly
4 cups vegetable oil or canola oil
Tabasco

WAFFLES

2 cups all-purpose flour
4 teaspoon baking powder
½ teaspoon salt
¼ cup white granulated sugar
2 whole (large) cage free eggs
½ cup vegetable oil
2 cups (½ & ½)
1 teaspoon vanilla

BUTTER

½ lb unsalted butter
3 oz local honey, we use honey from, (Full Moon Honey, Monticello Fl)
3 shakes of Tabasco

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

CHICKEN

1. Add oil to a 14-inch cast iron skillet. Bring oil to 350 to 375 degrees F. Use a thermometer to ensure oil stays around 350 degrees or exceed 375.

2. Chef’s Tip: If you do not have a thermometer, add a pinch of flour to hot oil, if the oil sizzles, the oil is ready to use.

3. Remove the chicken from the buttermilk marinade. Use a colander or strainer to drain excess marinade. Dredge marinated chicken into flour mixture. Shake off excess flour before placing into cast iron with hot oil. Place chicken in cast iron one piece at a time. Be sure not to toss the chicken into the oil or splash the hot grease. Start with your largest pieces as they will cook the longest. Be sure to leave space between the pieces of chicken while frying. Rotate chicken as it cooks. Allow the chicken to get crispy golden brown before turning each piece over. The total cook time should be around 14 minutes or when the internal temperature of the chicken reaches 165 degrees for 15 seconds. As you remove the chicken from the oil, place chicken on a plate lined with a paper towels. The towels will soak up the excess grease and keep the chicken crunchy. As the outside of the chicken gets crispy and a dark golden brown, be sure the chicken is cooked thoroughly. Allow chicken to rest for a few minutes before eating.

4. Chef’s Tip: Allowing the chicken to rest after cooking will keep the chicken juicier while maintaining a golden crisp outside.

WAFFLES

1. In two separate bowls, mix dry ingredients & wet ingredients.

2. Be sure all dry ingredients are sifted and mixed thoroughly.

3. Combine all wet ingredients into second bowl, whisk until fully mixed. Slowly add the dry ingredients, whisk while adding. Mix until both are fully incorporated. Cover mixture and place in refrigerator for minimum of 30 minutes. Best if used when chilled.

4. Heat waffle iron, spray with non-stick if needed. Pour waffle mixture onto hot waffle iron, cook until golden brown and waffle batter is fully cooked.

WHIPPED TOBASCO HONEY BUTTER

1. Allow butter to soften at room temperature. Place butter, local honey & Tabasco in mixer. Mix until you have soft peaks. Set butter off to the side until ready to use.

NOTES

1. Don't have all the ingredients on hand? No worries! You can also use your favorite Belgium waffle mix, just at a little vanilla extract or vanilla bean for additional flavor.

CAST IRON BLUEBERRY COBBLER

Cast Iron Blueberry Cobbler

60

Minutes Prep Time

60

Minutes Cook Time

8

Servings

INGREDIENTS

2 cups all-purpose flour
½ cup granulated sugar
4 teaspoon baking powder
Pinch of salt (kosher salt)
⅔ teaspoon cinnamon
⅔ cup butter (unsalted)
2 medium cage free eggs
⅔ cup milk (whole milk)
1 cup sugar
2 ½ tbsp. cornstarch
½ cup water
8 cups blueberries (fresh, local)
1 lemon, cut in half, lemon juice + zest
⅔ tsp vanilla extract
½ cup light brown sugar
½ cup butter (unsalted)
1 cup all-purpose flour

INSTRUCTIONS

BISCUIT DOUGH

1. Pre-heat oven to 350 degrees F or 375 degrees F convection bake.

2. Two bowls, dry & wet

3. Combine dry ingredients in mixing bowl.

4. Add flour, sugar, baking powder, salt & cinnamon. Mix well.

5. Cut butter into small chunks. Incorporate butter into dry mixture until dough is crumbled. Mixture should be course.

6. In second bowl, mix all wet ingredients.

7. Combine eggs & milk. Whisk until fully incorporated. Slowly whisk in the dry ingredients. Cover and place in the cooler.

CRUMBLE

1. Combine all ingredients in a mixing bowl. Set aside

2. Heat cast iron skillet on medium heat. Add sugar & water, heat until the sugar has completely dissolved. Add cornstarch. And continue to cook for 2-3 minutes on a low simmer. Add fresh blueberries, lemon juice, zest & vanilla extract over medium-high heat for 3-5 minutes. Turn heat to low and allow mixture to simmer for an additional 5-7 minutes. The blueberry cobbler mixture should begin to thicken.

3. Remove cast iron skillet from heat. Take biscuit dough from the cooler and spoon mixture into blueberry cobbler.

4. Dust top of the cobbler with the crumble.

5. Place Cobbler in preheated oven and bake for 15-20 minutes. When ready, the cobbler will be golden brown on top and very hot inside! Always allow the cobbler to cool before eating.

6. Chef’s Tip: The cast iron carries a lot of residual heat, be careful when handling hot skillet.

7. Take out of oven and allow to cool for 20-25 minutes. Serve!

NOLE'S BREAKFAST HASH

Nole’s Breakfast Hash

15

Minutes Prep Time

30

Minutes Cook Time

10

Servings

INGREDIENTS

• 2 lbs diced baker potatoes

• 1 lb ground sausage

• 1 cup diced tomatoes

• 1 cup diced white onion

• 1 cup diced green peppers

• 1 tablespoon small diced jalapeno peppers

• 1 teaspoon small diced serrano peppers

• 2 cups shredded cheddar

• 1 stick unsalted butter

• 8 medium eggs

• 4 cage free eggs whole for fried eggs

• 4 cage free eggs cracked and beaten

• 1 cup salsa or fresh pico de gallo

• 1 avocado sliced

• 1 cup sour cream

• ½ cup green onions bias cut

• 1 teaspoon tabasco

• 1 tablespoon canola oil

• TT Kosher Salt & Pepper

• 12 tortillas or baguette bread slices

INSTRUCTIONS

1. Pre-heat oven to 325 degrees F. Place cast iron skillet on cook top with medium to high heat. Add oil or fat from ground sausage. Add diced onions and allow them to cook until translucent. Layer in green peppers and allow them to cook for 1-2 minutes.

2. Add both the jalapeno and serrano peppers. Add blanched (pre-cooked) diced potatoes and allow them to cook for 3-5 minutes. Add pre-cooked ground sausage and allow all flavors to continue to cook for another 2-3 minutes.

3. Add egg mixture to the skillet and allow them to cook. Once the eggs are fully incorporated into the breakfast hash, remove pan from heat. Taste & add Tabasco, Kosher salt & cracked black pepper as needed.

4. Add shredded cheddar cheese across the top of the pan and place in the oven to cook. Bake breakfast hash for 8-10 minutes. All the ingredients will be hot, baking the dish will melt the cheese and bring all the flavors together.

5. While hash is cooking in the oven prepare the fried eggs. Chef’s Tip: I like my eggs over easy for this recipe, but cook them to whatever your tail-gate crew prefers!

6. In small non-stick pan, add butter and bring up using medium to high heat. Add fresh cracked cage free egg. Cook to preferred doneness. Repeat. Chef’s Tip, this recipe calls for 4 fried eggs, add as many as you like if you have more guests!

NOTES

Chef’s Tip: A wooden spoon works best to keep everything moving around the skillet as it cooks.

SHRIMP REMOULADE

Shrimp Remoulade

15

Minutes Prep Time

20

Minutes Cook Time

10

Servings

INGREDIENTS

SHRIMP

• 1 lb 21/25 gulf shrimp

• 1 tablespoon olive oil blend

• 2 tablespoon Cajun blend

WHITE REMOULADE

• 2 cups mayonnaise

• 1/3 cup minced celery

• ½ tsp Horseradish

• ⅔ cup sliced green onions bias cut

• 2 tsp brown garlic minced

• ⅔ cup creole mustard or stone ground mustard

• 1 tablespoon chopped fresh parsley

• ⅔ cup Heinz ketchup

• 2 teaspoon white wine vinegar

• 1 tablespoon lemon juice

• 2 tablespoon Worcestershire sauce

• Dash of tabasco

• Kosher Salt & fresh cracked black pepper (to taste)

TRAVIS’S NEW ORLEANS CAJUN BLEND

• 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

SHRIMP PREPARATION

1. Thaw shrimp or purchase fresh. Combine oil & Cajun blend. Add shrimp, toss until thoroughly coated.

2. Heat cast iron skillet on medium to high heat, add shrimp. Cook shrimp for about 30 seconds, flip shrimp and continue cooking until golden brown and completely cooked.

3. Remove bronzed shrimp from the cast iron skillet and place on a cookie sheet to cool. Place sheet of shrimp in the refrigerator until completely cooled.

REMOULADE PREPARATION

1. Combine all ingredients into a 2-quart mixing bowl. Whisk together. Allow to sit 6-8 hours in refrigeration. Taste prior to serving. Salt and pepper if needed.

PRESENTATION

1. Place remoulade in a small dipping bowl, surround with bronzed gulf shrimp. Serve chilled. Garnish with green onion or fresh parsley. Enjoy!

NOTES

Chef’s Tip: New Orleans Tradition: You can also use tail off shrimp, toss the shrimp in remoulade and allow the ingredients to infuse flavors. Place in refrigerator until ready to serve. Serve shrimp remoulade on a bed of shredded lettuce.

MUSHROOM BURGERS

Mushroom Burgers

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

BURGERS AND TOPPINGS

1 ¼ lb ground chuck, 70/30 blend
2 oz shitake mushrooms
2 oz cremini mushrooms
4 oz button mushrooms
1 teaspoon salt
1 teaspoon pepper
4 brioche buns
1 tablespoon unsalted butter
2 oz arugula
4 slices cheddar cheese
8 slices Heirloom tomatoes sliced 1/4-inch thick

SWEET POTATO FRIES

1 large sweet potato
1 tablespoon canola oil
Salt and pepper to taste

INSTRUCTIONS

BURGER

1. Place Mushrooms in a food processor and pulse until finely chopped.

2. In a large mixing bowl, combine ground beef and mushrooms. Add salt and pepper mixing all ingredients thoroughly.

3. Make (4) 6 oz Patties from the mushroom burger blend. Allow to rest in the refrigerator for 1-2 hours to firm up.

4. Fire up tail-gate grill: Cook until desired temperature: Melt Cheddar Cheese on burger while cooking

5. **Ground beef should be cooked to minimum temperature of 155 degrees F.

6. Chef’s Tip** Bun choice: You can use your favorite, many people like sesame seed or Kaiser roll, my favorite for this burger is a buttery brioche bun.

7. Toast Bun on the grill. Melt 1 tbsp of butter, brush onto bun, cook until golden brown.

SWEET POTATO FRIES

1. Peel and cut sweet potato into ½ inch by ½ inch by 4 inch segments

2. Place prepared sweet potato fries into water until ready to use.

3. Pre-heat oven to 350 degrees convection bake

4. Heat cast iron skillet

5. Toss sweet potato fries lightly in oil

6. Place the sweet potato fries into the hot skillet and caramelized on each side. Cook until golden brown. Salt and Pepper for taste

7. Remove the skillet from the cook top and place into pre-heated oven.

8. Bake for 3-5 minutes or until sweet potato fries are tender

BUILDING THE PLATE

1. Place bottom of the bun on the plate

2. Add grilled mushroom burger to the bottom of the bun (with cheese if desired)

3. Top with two slices of tomato

4. Top with .5 oz arugula

5. Place top of toasted bun on the burger

6. Add sweet potato fries to the plate & serve! Enjoy!

BACON-WRAPPED SHRIMP AND GRITS

Bacon-Wrapped Shrimp and Grits

120

Minutes Prep Time

60

Minutes Cook Time

6

Servings

INGREDIENTS

CHEESE GRITS

½ cup warm water
¼ cup stone ground grits
½ cup heavy cream
¼ cup cheddar cheese
Kosher salt and fresh ground pepper to taste

SHRIMP & BACON

21-25 Gulf shrimp, use a raw peeled and deveined tail off shrimp
1 tablespoon Cajun spice
12 pieces smoked bacon slices

INSTRUCTIONS

1. Bring water to boil, add grits, bring back to boil, lower heat to simmer, add heavy cream, cover and allow to cook for about 30-40 minutes. Add cheddar cheese. Once all ingredients are fully incorporated and grits are cooked, remove and place grits on a cookie sheet to cool. Place cookie sheet in refrigerator and allow grits to completely cool and are firm to touch.

2. Chef’s Tip: Stone ground grits will take a greater amount of time, but are much better, full of flavor and stand up well in this dish.

3. WARNING: Hot grits will splatter and can cause serious burns. Be careful when preparing.

SHRIMP AND BACON

1. Rinse Shrimp and completely thaw if you purchased frozen. Toss the shrimp in Cajun seasoning and place Shrimp on a lined cookie sheet in a “ying & yang” position to help them hold their form. Since the serving size is two pieces of shrimp, each pair will be on serving. Allow shrimp to sit for 1-2 hours to marinate.

2. Prepare cheese grits according to recipe. Place on a cookie sheet and in the refrigerator. Grits will become firm when completely cooled. Cut cheese grits into ½ inch by ½ inch segments. Place Grits inside of the shrimp’s “C” and wrap tightly with bacon. Place bacon wrapped shrimp and grits in the cooler for 1-2 hours to firm up. Dust the top of the bacon wrapped shrimp and grits with Cajun blend seasoning.

3. Chef’s Tip: avoid using thick cut bacon for this recipe; it makes it difficult to get the bacon crispy and keep the shrimp from being overcooked.

4. Bake in the oven at 400 degrees F convection bake

5. Grill on the gas/propane or charcoal grill.

6. The bacon will crisp up during cooking but always be sure the shrimp is thoroughly cooked.

7. Once cooked, brush the bacon wrapped shrimp and grits with your favorite pepper jelly and serve!

NOTES

Chef’s Tip: Stone ground grits will take a greater amount of time, but are much better, full of flavor and stand up well in this dish.

WARNING: Hot grits will splatter and can cause serious burns. Be careful when preparing.

MOLASSES MARINATED LAMB LOLLIPOPS WITH ROASTED BUTTERNUT SQUASH HASH

Molasses Marinated Lamb Lollipops with Roasted Butternut Squash Hash

15

Minutes Prep Time

45

Minutes Cook Time

2

Servings

INGREDIENTS

LAMB AND MARINADE

4 small lamb chops
½ cup molasses
2 fresh rosemary
½ cup garlic

ROASTED BUTTERNUT SQUASH HASH

1 butternut squash, dice into ½ cubes
½ cup golden raisins
½ cup dried cranberries
1 tablespoon garlic chopped
1 teaspoon fresh rosemary
1 teaspoon fresh sage
12 brussel sprouts, cut into quarters
½ cup honey
1 tablespoon apple cider vinegar
Salt and pepper to taste

INSTRUCTIONS

MARINADE

1. Mix all ingredients in bowl and toss in lamb, let sit in refrigerator for 24 hours

LAMB

1. Sear lamb in skillet till brown and finish cooking in oven 350 degrees for about 10-15 mins.

HASH

1. Toss all ingredients in bowl and roast in oven at 375 degrees for 30 mins

2. Garnish with fresh raspberries and balsamic reduction, which can be found at your favorite grocery store.

SOUTHERN MAC AND CHEESE WITH ANDOUILLE AND PEPPERS

Southern Mac & Cheese with Andouille and Peppers

60

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

MAC AND CHEESE

1 qt heavy cream
2 cups whole milk
1 cup local Andouille sausage
½ cup diced sweet onion
¼ cup diced red pepper
¼ cup diced green pepper
2 tablespoons serrano pepper
2 tablespoons poblano pepper
2 tablespoons jalapeno pepper
¼ cup chopped parsley
2 oz sliced or shredded pepper jack cheese
2 oz sliced or shredded mozzarella cheese
2 oz sliced or shredded cheddar cheese
2 oz sliced or shredded swiss cheese
1 block boursin cheese 5.2 oz
2 tablespoons Cajun spice (see recipe on right)
1 cup shredded cheddar blend
½ cup green onion
¼ cup sour cream
4 tablespoons unsalted butter
1 lbs elbow macaroni

CHEF TRAVIS’ CAJUN SPICE

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

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat a sauce pan over medium heat, add Andouille Sausage, cook until golden brown

3. Remove sausage, add half the butter & add onion, red/green pepper & Cajun spice: allow to cook for 1-2 minutes

4. Add Serrano, Poblano & Jalapeno peppers: allow to cook for 1 minute

5. Add heavy cream & whole milk and bring to a simmer **Chefs tip

6. Layer in pepper jack, mozzarella, cheddar, swiss & boursin. ***Chefs tip

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

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

9. Add Sour Cream & the rest of the butter.

10. Mixture should have thickened and taken on a sauce consistency

11. Prepare cast iron skillet (rub sides with butter or use pan spray)

12. In large mixing bowl combine elbow macaroni and cheese sauce, mix well

13. Add macaroni mixture to cast iron pan

14. Bake at 350 for 10-15 minutes, internal temperature should be at 165 degrees for 15 seconds.

15. Remove from oven, add shredded cheddar blend

16. Bake for an additional 2-3 minutes or until cheese has completely melted and is golden brown

17. Remove from oven, add parsley & green onions

18. Serve & enjoy!

Pasta recipe: 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.

NOTES

Chefs Tip: Do not boil the heavy cream/milk mixture Chefs Tip: Allow each cheese to fully incorporate before adding the next.

APPLE STRUDEL

Apple Strudel

20

Minutes Prep Time

30

Minutes Cook Time

6

Servings

INGREDIENTS

TOASTED WALNUTS

1 tablespoon unsalted butter
1 oz chopped walnuts

APPLE FILLING INGREDIENTS

8 oz premium apple filing
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup warm water

SAUCE

½ lb unsalted butter
½ lb light brown sugar
1 tabespoon vanilla extract
1 tablespoon Pecan Whiskey or bourbon of choice
1 oz white baking chocolate
½ cup heavy cream
½ orange

STRUDEL

1 puff pastry sheet Pepperidge Farms, grocery freezer
2 oz pound cake cut into ½ x ½ cubes
8 oz apple filling prepared earlier
1 oz chopped walnuts prepared earlier
1 oz craisins
1 medium egg
½ teaspoon white sugar

INSTRUCTIONS

TOASTED WALNUTS

1. Melt butter in skillet, low. Add walnuts and allow sweating for 1-2 minutes on low. Toss and set aside.

APPLE FILLING

1. Heat medium cast iron skillet on med/low. Add apple filling, cinnamon and nutmeg. Add water and reduce heat to low. Allow to simmer for 3-5 minutes. Set aside.

2. White Chocolate Caramel Orange Pecan Rum Sauce (Yields 2 cups)

SAUCE

1. In a medium saucepan, melt unsalted butter on medium heat

2. Add brown sugar, whisk together. Add vanilla and rum, bring to boil. Allow to boil for 1 minute while whisking.

3. Slowly add heavy cream, continue to whisk. This will help cool the sauce, **Chefs Tip:

4. Return temperature to low, add 1 oz white baking chocolate, whisk until chocolate is fully melted.

5. Add ½ orange, allow orange too steep for 20 minutes.

6. ** add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!

STRUDEL

1. Place puff pastry sheet down and make 11 even cuts on each side (see video) cuts should be about ¾ inch wide. Puff pastry should have three equal sections, one on the left and one on the right with the cuts and the middle left for the filling

2. Add pound cake to down the middle of the puff pastry

3. Add spiced apple filling

4. Add craisins

5. Add chopped walnuts

6. Begin braiding dough, see video.

7. Brush top and sides of the strudel with egg wash & dust with white sugar

8. Spray or line a cookie sheet, place strudel on pan

9. Bake in pre-heated oven at 350 degrees for 12-15 minutes or until golden brown

10. Allow to cool.

11. Slice, ladle white chocolate caramel orange pecan rum sauce and enjoy!

NOTES

Chef’s Tip: Serve with your favorite ice cream! I would recommend a vanilla bean!

CHICKEN CHILI

Chicken Chili

15

Minutes Prep Time

120

Minutes Cook Time

6

Servings

INGREDIENTS

1 cup pinto beans
1 cup black beans
1 cup great northern beans
1 cup chili beans
1 cup kidney beans
½ cup fire roasted garlic diced tomatoes
1 serrano pepper small, diced
1 poblano pepper small, diced
1 medium green pepper small, diced
1 medium red pepper small, diced
1 medium sweet onion small, diced
3 tablespoon oil blend
¼ cup cajun blend
1 garlic glove, minced
1 bunch green onion, cut on bias
2 oz parsley chopped
1 lb ground chicken
¼ cup grape tomatoes, cut in half
1 cup sour cream
1 cup green onions
1 cup shredded cheddar
Salt & pepper to taste

INSTRUCTIONS

1. In a medium stock pot, add ground chicken. Season with Salt & Pepper. While cooking, add onions and allow to cook for about 1 minutes. Add green and red peppers and garlic allow to cook for another minute.

2. Season with the Cajun spice & add 1 tbsp tomato paste. Allow to cook for 5-7 minutes.

3. Add Jalapenos and Serrano Peppers and allow to cook for 1 – 2 minutes.

4. Add beans, do not drain. (add flavors one at a time to the pot, stirring in-between)

5. Add Fire roasted tomatoes

6. Add Grape tomatoes

7. Add fresh aromatics, green onions & parsley

NOTES

Chef’s Tips: Allow to cook on low for 2-3 hours. The longer it cooks the better the flavor!

WHITE BEANS AND RICE

White Beans and Rice

20

Minutes Prep Time

45

Minutes Cook time

8

Servings

INGREDIENTS

WHITE BEANS

1 lb dry beans or 30 oz canned white beans
2 tablespoons cooking oil
1 cup onions, diced
½ celery diced
½ cup peppers, diced
½ cup red peppers, diced
2 tablespoons garlic, minced
2 tablespoons unsalted butter
1 cup green onions
1 cup cubed ham
6 cups chicken stock
2 tablespoons cajun spice
Salt and pepper

RICE

1 tablespoon unsalted butter
1 cup parboiled rice
1 ½ cup water
Salt and pepper

INSTRUCTIONS

BEANS

1. Rinse beans thoroughly, soak dry beans overnight, typically 16-24 hours for the best results. Be sure there is plenty of water to soak beans. Rinse beans the next day and prepare for cooking.

2. In a medium stock pot, add oil***add onions, celery & red & green peppers. Add garlic and sauté until translucent. Add Cajun spice.

3. Add butter & diced ham; continue to cook for 5-7 minutes. Add the beans to the pot along with chicken stock.

4. Bring pot up to a simmer and allow to cook for 20-25 minutes. Turn off heat and allow to sit for 10-15 minutes.

5. If you want the beans more creamy, mash the beans with a spatula or use an immersion blender and pulse beans until the desired consistency.

6. Serve over rice and garnish with green onion! Enjoy!

7. Taste, Salt & Pepper if needed.

RICE

1. In small pot, add water salt & pepper. Bring to boil and add rice. Bring back to boil and cut off the heat. Allow to sit for 20-25 minutes. Add butter and stir rice. Ready to serve!

NOTES

Chef’s Tip: You can add collard greens to this recipe as well. Serve with buttermilk cornbread, French bread or over rice.

Chef’s Tip: bacon fat can be used as a substitute to oil

Chef’s Tip: For more flavor, replace ham with tasso or andouille sausage.

Chef’s Tip: The longer the beans cook, the more flavor will come out in this dish

WHITE CHOCOLATE BREAD PUDDING WITH ORANGE CARAMEL BOURBON SAUCE

White Chocolate Bread Pudding with Orange Caramel Bourbon Sauce

30

Minutes Prep Time

40

Minutes Cook Time

6

Servings

This decadent southern dessert will liven up any watch party.

INGREDIENTS

Bread pudding
4 large eggs
1 ½ cup whole milk
1 cup heavy cream
2 teaspoons vanilla
4 cups day old butter croissants
½ cup white sugar
½ pound unsalted butter
1 tablespoon unsalted butter
½ pound brown sugar
¼ cup white chocolate
½ cup bourbon or pecan bourbon
1 orange

INSTRUCTIONS

BREAD PUDDING INSTRUCTIONS

1. Tear croissants into small pieces, set aside

2. Combine eggs, heavy cream, whole milk, vanilla extract, pecan liquor and whisk thoroughly.

3. Combine custard with croissants. Allow to soak for 5-7 minutes **

4. Place mixture in greased baking pan, cast iron or a loaf pan. Be sure it is coated with unsalted butter for best results.

5. Bake for 25 minutes at 350 degrees or until golden brown. ***

6. **Chef’s Tip: Custard should fully absorb. You should be able to press down on the croissant/custard mixture and custard should rise slightly above the croissants.

7. ***Chef’s Tip: After the first 10-12 minutes, heat may be reduced to 300. This will depend on the oven settings and how quickly the bread pudding browns.

8. Pull bread pudding out of the oven and allow to rest. Add Sauce and enjoy!!

9. Chef’s Tip: If there are any leftovers, cube the bread pudding into quarter-inch cubes, heat and add sauce.

SAUCE INSTRUCTIONS

1. In a medium saucepan, Melt brown sugar on medium heat.

2. Slowly add cubed unsalted butter, melt and whisk together. Once fully incorporated, bring smooth caramel to a low boil. Add pecan liquor. Bring back to a boil and continue to whisk for 1-2 minutes.

3. Add Vanilla

4. Slowly add heavy cream*, continue to whisk. This will help cool the sauce.

5. Return temperature to low heat and add ½ an orange, allow orange too steep for 20 minutes.

6. *Chef’s tip: add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!

INSTRUCTIONS FOR SERVICE

1. In a hot skillet with some raw unsalted butter, heat bread pudding cubes, add sauce and serve. Serve over ice cream as a nice treat.

NOTES

Chef’s Tip: Custard should fully absorb. You should be able to press down on the croissant/custard mixture and custard should rise slightly above the croissants.

Chef’s Tip: After the first 10-12 minutes, heat may be reduced to 300. This will depend on the oven settings and how quickly the bread pudding browns.

Chef’s Tip: If there are any leftovers, cube the bread pudding into quarter-inch cubes, heat and add sauce.

** Chef’s tip: add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!

FSU SEMINOLES LEGENDARY TAILGATE CHILI

FSU Seminoles Legendary Tailgate Chili

20

Minutes Prep Time

30

Minutes Cook Time

4

Servings

Garnet and Gold Grub presented by TECO Peoples Gas and FSU is back with new recipes from your Florida State University Seminole favorites! This episode features Seminole legend and voice of the Seminoles Gene Deckerhoff!

This recipe is quick an and easy chili to make for game day or any day of the week.

INGREDIENTS

3 cans black beans
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
1 pound fresh pork sausage
1 pound ground beef
2 large onions, chopped
5 cloves garlic, chopped
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
2 28 oz canned chopped tomatoes
1 12 oz can or bottle of beer full-bodied beer
2 tablespoons flour

INSTRUCTIONS

1. Heat a large pot over medium heat.

2. Add the extra virgin oil and onions.

3. Cook for 3-4 minutes until onions start to turn color (keep stirring the onions throughout this process.)

4. Add the beef and sausage and continue to cook until all pink is gone in meat.

5. Add garlic and flour and mix very well.

6. Keep cooking and stirring for 2 minutes until meat and flour are mixed well.

7. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

8. Add the beer and incorporate well for about 1 minute.

9. Add chili powder, cumin, cayenne pepper, tomatoes and stir well.

10. Decrease the heat to medium and keep stirring until all products are very well mixed.

11. Reduce heat to low and simmer for 15-20 minutes.

NOTES

Top with sour cream, cheddar cheese, and chopped scallions. 

COWBOY CAVIAR

Cowboy Caviar

60

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Head Coach of FSU Baseball, Mike Martin Jr. in the kitchen with Chef Mike Smith creating a favorite tailgate recipe dip.

Roasting Bell peppers on a natural gas grill add to the fresh flavors of this quick recipe that is simple to make. Chef Mike enjoys cooking with natural gas for controlling temperature and even cooking.

Cowboy Caviar is a favorite tailgate item because it can be made the night before the game, throw it in the cooler with chips and be good to go.

INGREDIENTS

3 tablespoons apple cider vinegar
2 Jalapeno peppers, seeded and diced
2 teaspoons honey
6 tablespoons extra virgin olive oil
2 15 oz cans of black-eyed peas, rinsed and drained
2 15 oz cans of black beans, rinsed and drained
1 cup frozen corn, thawed
½ cup fresh cilantro, roughly chopped
4 scallions, chopped
2 plum tomatoes, seeded and chopped
Tortilla chips for serving
Salt & pepper to taste

INSTRUCTIONS

1. Wash the red pepper(s) in cold water and pat dry. 

2. Lightly oil the pepper and place on the preheated grill.  Turn the pepper every 2-3 minutes until you have a good char on all sides of the pepper.

3. Remove from grill and place the pepper in a bowl and cover. Let rest for 5-10 minutes while you are preparing the other items. 

4. Whisk together the vinegar, honey, ½ teaspoon of kosher salt, and black pepper to taste.  Whisk in the oil to make a smooth dressing.

5. Add black-eyed peas, black beans, corn, cilantro, jalapeño, scallions, tomatoes,and grilled red pepper.  Toss to coat in the dressing.

NOTES

Season to taste w/ additional salt and pepper if necessary.  Cover and refrigerate for at least 1 hour to blend flavors together.  Serve with tortilla chips. 

ESPRESSO RUBBED RIBEYE STEAK WITH CHIMICHURRI

Espresso Rubbed Ribeye Steak with Chimichurri

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

EQUIPMENT NEEDED

• Cast iron pan

• Small bowl

• Food processer

FOR THE CHIMICHURRI

• ½ cup chopped parsley

• 4 cloves garlic - chopped

• 1 tsp dried oregano

• 2 tsp red pepper flakes

• 3 Tbsp red wine vinegar

• 1 tsp salt

• ½ tsp fresh ground black pepper

• ⅔ cup good-quality extra-virgin olive oil

FOR THE STEAK

• 4 ribeye steaks

• 2 Tbsp Espresso or Dark Roast Coffee grinds

• 1 Tbsp dark brown sugar

• 1 Tbsp smoked paprika

• 1 tsp sea salt

• 1 tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

TO MAKE THE CHIMICHURRI

1. Add the chopped parsley, garlic, shallot, oregano, crushed red pepper, red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced but not a paste.

2. Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Set aside while you prepare your steak.

TO MAKE THE STEAK

1. Combine the espresso or coffee in a small bowl with the brown sugar, paprika, and all other spices.

2. Sprinkle 1 - 2 teaspoons of the coffee rub on both sides of a ribeye steak. Rub the mixture in. Let the coffee rubbed steaks rest until they reach room temperature.

3. Preheat a cast iron pan to medium high heat. Cook steaks to desired doneness. Transfer the steaks to a plate, cover with foil and rest 15 minutes before serving.

4. Slice and serve with Chimichurri.