London Broil Potato Bites

Did yall know Virgina Tech is known for their outstanding food court on campus? They were ranked #3 in the country for Best Campus Food in the 2016 Princeton Review -- can you imagine a food court that good in college?! Pretty impressive! While there might be plenty of food for students to choose from, West Inn Market's London Broil with Garlic Mashed Potatoes happens to be one of the most popular dishes on campus. So with the VA Tech food court in mind, I recreated the recipe into something bite sized... Easy and fun for any Gameday party! 

Grocery List (4 dozen bites):

• 1 lb Flank steak

• 24 small new potatoes

• Olive oil

• Kosher salt

• Pepper

• 6 tbsp butter

• 5 garlic cloves - minced

• 1/4 cup sour cream

• 1/4 cup heavy cream

Directions: 

1. Take Flank steak out of the fridge and let it come to room temperature. Heat oven to 425 degrees. Toss the potatoes with olive oil, salt, and pepper on a sheet pan. Roast potatoes in the oven for about 25-30 minutes or until a knife easily pierces through them. 

2. While the potatoes are cooking, heat butter in a small saucepan over low-medium heat. Once melted, add the garlic and let cook for one minute, being careful not to burn the garlic. Set aside. 

3. Let potatoes cool slightly and slice each one in half. With the small end of a melon ball scooper, scoop out the middle of the potato and toss into a medium bowl, being careful to leave a small border around the sides and not break the skin. To  the bowl, add the garlic butter mixture, sour cream, heavy cream, 1 tsp salt, and 1/2 tsp pepper. Mash together with a potato masher or a fork until ingredients are mixed together and potatoes are smooth. Fill each empty potato with the mixture. Put back in the oven for about 4 to 5 minutes. 

4. Heat a grill pan over high heat. Brush olive oil and sprinkle a gracious amount of salt and pepper on each side of the Flank steak. Grill for about 3-4 minutes per side for medium rare. Set aside and let rest for at least 5 minutes. With a very sharp knife, slice very thin slices of the steak against the grain, until you have 48 pieces. If you run out of pieces and need more, cut each piece in half. Top each potato with a slice of steak. 

CHEERS TO A HAPPY FOOTBALL SEASON!!! 

Almond Buckeyes

Having several friends from the state of Ohio, the official recipe for this school was an easy one to figure out. These little cookies are the perfect representation of Ohio State's mascot: the Buckeye! I put a little twist on them by using almond butter instead of peanut butter because I happen to like it better. But what really makes them stand out is the nutty, sweet flavor from the almond extract and toasted almonds. Like Ohio State's football team, these are a winner! 

Grocery list (20-25 cookies): 

• 1/2 cup sliced almonds

• 3/4 cup almond butter

• 1/2 cup butter - room temperature

• 3 cups powdered sugar

• 1/4 tsp almond extract

• Kosher Salt

• 2 cups chocolate chips

• 2 tbsp Crisco
  

Directions:

1. Heat oven to 350. Evenly spread the sliced almonds on a small baking sheet. Roast in the oven for about 6-8 minutes or until golden brown. Let cool and chop into small pieces. 

2. In a medium bowl, add the almond butter, butter, powdered sugar, almond extract, and a dash of salt. Mix together until completely smooth and even. Using a small ice cream scoop, roll into 1 inch, smooth balls. You should have about 20-25 balls. Place on waxed paper or a silicone mat and chill in the fridge for 30 to 45 minutes, or until firm.

3. In a small bowl, melt the chocolate chips and Crisco together in the microwave. I do this by heating for 15 seconds, taking it out and stirring. Then I repeat that process until it comes together melted and smooth. 

4. Using a toothpick, dip each one of the balls in the chocolate one at a time, leaving a small amount of the almond butter showing at the top so they look like Buckeyes. Sprinkle the sides and bottom with the chopped almonds and place back on the waxed paper. When you remove the toothpick, smooth the hole over with your finger. Refrigerate until the chocolate hardens. 

CHEERS TO A HAPPY FOOTBALL SEASON!!!

Truffle Sliders

Once upon a time, I took Tres to the Pearl Jam concert at Wrigly Field in Chicago, and since then we have become Chicago summer regulars. In addition to an awesome concert scene and perfect weather, Chicago has easily become one of my favorite food cities. I had the best sliders of my entire life at Sable Kitchen and Bar in this great city! We found out about the place from a local, and the cocktails and food did not disappoint. When visiting a city with tons of great restaurants, we rarely go back to the same restaurant more than once, but we ended up at Sable three times for their truffle sliders!! So of course, I had to recreate them when I got home, and I have to say, mine are pretty close to the real thing! 

WATCH THE VIDEO HERE!!! 

• 2 tbsp olive oil

• 2 tbsp butter

• 2 onions - sliced thin

• 1 tbsp balsamic vinegar

• 2 tsp salt

• 1 tsp pepper

• 1 lb Ground Chuck (80 lean/20 fat)

• 3 oz truffle butter - room temperature

• 4 oz Taleggio or Havarti cheese

• 1 tbsp plus 1 tsp honey

• 10 mini burger buns or rolls

• 1/4 cup mayo

• 1 tsp truffle oil

Heat grill to medium-high. On your stovetop, heat olive oil and butter in a large sauté pan over medium-low. Add onions, balsamic vinegar, 1 tsp salt, and 1/2 tsp pepper. Put the lid over the pan and let onions cook, covered, for 10 minutes. Remove the lid and let onions continue to cook for about 30 minutes, stirring occasionally. When ready they should be soft, brown, and caramelized. 

While the onions cook, prep the sliders. In a medium bowl, add ground chuck, 2 oz truffle butter, 1 tsp salt, and 1/2 tsp pepper. Mix ingredients together lightly with a fork - just enough to combine. Be careful to not over mix or the meat will get tough. Using a 1/4 cup measuring cup, shape the meat into 10 patties. In the center of each patty, make an indention with your thumb (this will keep sliders from puffing up too much when grilling). 

Add 1 tbsp of honey to the leftover 1 oz truffle butter and mix together. Open each burger bun and spread the mixture on the inside of each bun. 

Place buns on the grill, cut side down and toast for about 1 minute. Grill sliders for about 2 minutes on each side. When you flip the burgers, top each one with a slice of cheese and close the lid the last minute. 

5) In a small bowl, add the mayo, truffle oil, and 1 tsp honey and mix together. Build burgers by spreading the mayo mixture on the buns. Top with the cheesy burger and the caramelized onions. 

CHEERS TO HAPPY EATING!!! 

Peach Salsa with Honey Rinds

Peaches and honey are a classic combination and a perfect one for summer. Because it's swimsuit season, I try to come up with new ways to eat healthy, low carb foods, and I've been turning to Southern Recipe pork rinds a lot. They're low in fat and calories, high in protein, and have zero carbs. I can't think of a healthier snack! So in honor of peach and honey season... Try my peach salsa with honey rinds!

Grocery List:

Honey Rinds:

1 bag Southern Recipe Original Pork Rinds

3 tbsp butter

2 tbsp honey

Salsa:

10 peaches - pitted, diced small

1 large jalapeño - seeded and minced

3 green onions - chopped

2 tbsp cilantro - minced

1 lemon - zested and juiced

2 tsp agave nectar

1 1/2 tsp Kosher salt

Directions:

1. Heat oven to 350 degrees. Spread pork rinds on a baking sheet lined with foil. Heat butter and honey together in a bowl until melted. Using a brush, brush each side of the pork rinds liberally with the honey butter. Bake honey rinds for 4-5 minutes until light brown and caramelized. Let cool.

2. In a medium size bowl, combine the peaches, jalapeño, green onions, cilantro, lemon zest and juice, agave nectar, and salt. Mix together until completely combined. Taste and add more salt or agave if needed.

3. Spoon salsa into a serving bowl and serve with honey rinds.

Unfried BBQ Pickles

I was invited to go on Local Memphis Live again this week and create more Southern Recipe Pork Rinds recipes! I have to say, this gets more and more fun every time. I love getting creative with the pork rinds and coming up with new, innovative recipes. I happen to love fried pickles, so I thought a healthy, high protein version would be perfect for summer!

Grocery List:

2 eggs - beaten

1/4 cup flour

1 1/2 tsp salt

1/2 tsp pepper

2 cups Southern Recipe BBQ Pork Rinds - finely crushed

1 16 oz jar sliced pickles

Directions:

1. Heat oven to high broil. Place oven rack in the middle of the stove. Beat the eggs, flour, salt and pepper together in a small bowl. In another small bowl, add the finely crushed pork rinds (I crush them with my hands).

2. Take the pickles out of the jar and lay on paper towels. Blot off all the liquid from the pickles. Dip each dry pickle into the egg mixture, then into the crushed pork rinds, pressing to adhere the crumbs to the pickles.

3. Lay "breaded" pickles onto a lightly greased baking sheet. Put in the oven for about 6-8 minutes. You want them to be brown and extra crispy when they come out! Serve with your favorite dipping sauce.

Cream Taco Dip

This recipe will forever and ever go first on my game day snacks recommendation list. This dip is beyond the best dip that literally ever existed on earth. I don’t know how to more dramatically explain it in words. I’ll bluntly put it this way, if you’ve ever made a cheese dip, Velveeta dip, or chili cheese dip and thought it was fabulous, get rid of it and make this one. I promise it’s 100,000 times better than any dip you’ve ever made. You’ll never make another cheese dip recipe. People show up to my house hoping I have this on the stove or in the Crock Pot.

One year when I was a kid and out of school for the summer, I went to a pool party where I had the best meaty, spicy, creamy cheese dip of my life! I loved it so much, my mom got the recipe from the host. More than 20 years later, that recipe is still in our family and has been a staple for parties and summer get togethers ever since. I've turned up the volume a bit on the recipe, making it a little more zesty and fun! This is the perfect Memorial Day weekend or go-to summer party recipe! 

SEE THE VIDEO HERE!!!
Grocery List:

• 1 lb chorizo

• 1 10 oz can Rotel

• 1 15 oz can chili no beans

• 1 15 oz can ranch style beans

• 1 large package Velveeta cheese

• 1 cup heavy whipping cream

Directions: 

1. In a large pot or dutch oven, cook the chorizo over medium heat until done, breaking up the meat into small pieces as it cooks. Drain the fat from the pot.

2. Pour in the Rotel, chili, ranch style beans, and stir together. Cube the Velveeta and add to the pot. Stir everything together until melted.

3. Add the heavy whipping cream and stir to combine. Let the dip heat completely and serve with tortilla chips.

CHEERS TO HAPPY EATING!! 

Truffle Deviled Eggs with Candy Bacon

Easter was such a treat every year when I was a kid! Every Good Friday, me and my brother would dye eggs with my mom. On Easter Sunday, we would load up our bikes and drive to Coffeeville, MS where my great-grandmother, Grams, lived. I remember riding four wheelers, playing volleyball, and walking around looking at all the farm animals. The one thing about Easter I can never forget are my mom's famous deviled eggs. She made them every year. I've put a twist on the traditional southern eggs - a little cream cheese, a little truffle, and a little bacon! Happy Easter to all! 

SEE FULL VIDEO HERE!!!!! 

Grocery List: 

Eggs:

• 1 dozen large eggs

• 4 oz cream cheese

• 1/4 cup sour cream

• 2 tbsp mayo

• 2 tbsp truffle oil

• 1 tsp truffle salt (or Kosher)

• 1/2 tsp white pepper

Bacon:

• 3 strips thick cut bacon

• 2 tbsp Brown sugar

• 1 tbsp granulated sugar

• 1/2 tsp Chili powder

• 1/8 tsp Cayenne

Directions: 

1. 

Place eggs in one layer in a large pot with water that comes about an inch over them. Bring to a heavy boil for one minute. Turn the heat to the lowest simmer and cover the pot. Let sit for 12-15 minutes. Drain and rinse with cool water. To peel, crack each egg at the top and at the bottom (this is the best places to start peeling because air pockets get into them from here), use your fingers and pull apart the shells. If it gets tricky, dip the egg back into the cool water and continue peeling. 

2. Make the candy bacon. Heat oven to 375 degrees. Mix together the brown sugar, granulated sugar, chili powder, and cayenne in a small bowl. Take each strip of bacon and dip one side into the mixture and place them spice side down on top of a baking rack over a baking sheet lined with foil. Using a spoon, spread the leftover mixture thickly and evenly over the top of the bacon, pressing to adhere. Bake for 20-25 minutes until crispy. 

3. Make the egg filling. Cut eggs in half longways and scoop out the middle into a large bowl. Add cream cheese, sour cream, mayo, truffle oil, salt, and white pepper. Whip the mixture together until really smooth. 

4. Fill a piping bag (or Ziplock bag with a snipped corner) with the egg mixture. Pipe the mixture into the eggs. When bacon is cooled, cut into 1/2 inch strips and stick a piece into each egg. 

CHEERS TO HAPPY EATING!!! 

Buffalo Hot Wing Hummus

When I was in high school, I had a serious addiction to boneless hot wings... I ordered them everywhere I went! Today, I have a serious addiction to hummus. When I'm trying to eat healthy, I like to keep it around as a snack. I thought why not put the two together and create the best of both worlds?! This stuff is seriously good!

Grocery List:

• 1/3 cup sesame seeds

• 2-3 tbsp olive oil

• 1 can garbanzo beans - drained and rinsed

• 1 can cannellini beans - drained and rinsed, 1/3 cup liquid reserved

• 1 lemon - juiced

• 4 garlic cloves - roughly chopped

• 2 tsp red wine vinegar

• 1 1/2 tsp Kosher salt

• 1/3 cup Frank's buffalo wing sauce, plus extra for drizzling

• 1/4 cup Blue, Gorgonzola, or Feta cheese

Directions:

1. Make the Tahini paste. In a small pan over medium low heat, toast the sesame seeds until light brown. Put seeds in a food processor and add olive oil, blending until it comes together into a runny paste. It will make about 1/4 cup of paste.

2. To the food processor, add the paste, beans, bean liquid, lemon juice, garlic, vinegar, salt, and hot sauce. Blend all the ingredients together until smooth. If it's not smooth enough, add more liquid from the beans and lemon juice until it's to your desired consistency.

3. Taste for seasoning and add more salt if needed. Pour in a bowl and top with the cheese and a drizzle of the hot sauce. Serve with celery, carrots, cucumbers, or pita bread.

CHEERS TO HAPPY EATING!!

Balsamic BBQ Meatballs with Rudolph's Pork Rinds

These one of a kind meatballs are my final recipe that was featured on Local Memphis Live last week. A sweet and tangy balsamic BBQ sauce gives these meatballs a fun twist, but it's really the pork rinds that make this recipe stand out. Pork rinds in meatballs?!?!?! What in the world?! Well, traditionally breadcrumbs are featured in meatballs, and we've all had a BBQ flavored meatball so put the two together and you have quite a unique meatball! Pork rinds were a fun subject for me to discuss on the Local Memphis Live segment because it immediately brought back a childhood memory. When I think or pork rinds I think of being a kid on a road trip. When I was a kid, we would go on summer trips to the beach, and what I remember most were the gas station stops. We would make pit stops and stock up on snacks for the car. As strange as it may sound, pork rinds were always a family favorite. I've grown up eating pork rinds, so cooking with them made a lot of sense!

Grocery list (makes about 20 meatballs):

Sauce:

1/3 cup ketchup

1/3 cup balsamic

2 tbsp brown sugar

2 tbsp Dijon

1 tbsp apple cider vinegar

1/2 tbsp Worcestershire

1/2 tsp garlic powder

1/4 tsp salt

Meatballs:

1/2 lb pork

1/2 lb ground beef

1/3 cup grated onion

1 garlic clove minced

1/4 cup parm

1 tbsp cream or milk

1 egg - beaten

2 tbsp basil - minced

1 tsp salt

1 cup Rudolph's Original Pork Rinds (or breadcrumbs) 

Directions:

Step 1:

Start by making the sauce. In a small saucepan, whisk together the ketchup, balsamic, brown sugar, Dijon, apple cider vinegar, Worcestershire, garlic power, and salt. Set over low heat and whisk until smooth.

Step 2:

Heat oven to 350 degrees.

Make the meatball mixture. In a mixing bowl, combine the pork, beef, onion, garlic, parm, cream, beaten egg, basil, and salt with a fork. Don't over mix. In a plastic bag, crush your pork rinds into very fine crumbs. You can also do this in a food processor. Add the crushed pork rinds and combine the mixture with your hands. Again, don't over mix. Just mix together until well combined.

Step 3:

Make your balls. You can use your hands but I like to use a small ice cream scoop so they're all the same size. Place meatballs on a baking sheet and spoon a small amount of the Balsamic BBQ sauce over each ball. Bake for 35-40 minutes. Serve extra sauce alongside for dipping.

CHEERS TO HAPPY EATING!!!

Pork Rind BBQ Nachos

To continue my recipes from the Local Memphis Live TV segment on Tuesday, today I'm posting recipe #2: Pork Rind BBQ Nachos. This is a low carb version of the real thing. And I have to say, using pork rinds instead of tortillas may just give the original recipe a run for it's money. If you live in Memphis, you know that BBQ nachos are a staple around here. If you don't live in Memphis and you come to Memphis, the first thing you should eat is BBQ Nachos. I'm not joking. Do it.

This fun snack will always remind me of Redbirds and Grizzlies games. Yeah sure, we love watching the games, love the atmosphere, and love all the fun that comes along with the 'Birds and Grizz, but I have to admit, half the reason me and Tres go to the games are for the BBQ Nachos! We can't be in our seats for more than 5 minutes without getting an order of BBQ Nachos and a beer. It never fails and never will! Now we can make them at home -- low carb!

Grocery List:

1 bag Rudolph's BBQ Pork Rinds

32 oz pulled pork (I like to use leftovers from sandwiches the night before or you can find it in the freezer section of your grocery store)

1 cup cheddar cheese - grated

1/2 cup (or more) BBQ sauce

1 jalapeño - chopped into rounds (optional)

Parsley - for garnish

Directions:

Step 1:

On a large platter, spread out the pork rinds directly from the bag.

Step 2:

Top the rinds with the pulled pork, then the cheese, and finally the BBQ sauce (you can add as much or little of any of these as you like).

Step 3:

If you like a little spice, add the chopped jalapeño. Garnish with parsley.

CHEERS TO HAPPY EATING!!!

Smoky Goat Cheese Stuffed Dates

Some "cooktales" are a little more special than others. Last weekend, I cooked for a very special occasion: my brother'a wedding. It was my first catering job of sorts, and the food got rave reviews which made me more than happy. This recipe happened to be the hit of the wedding food spread. It's one of the quickest, easiest recipes I've ever created, and people will think you spent hours making it taste so great!

Grocery List:

20-30 dates - pit removed and sliced in half Smoked salt

8-10 oz goat cheese - room temperature

1/4 cup milk

40-60 whole pecans - roasted

Balsamic glaze - for drizzling

Directions:

Step 1

Heat a grill pan to high heat and brush the pan with olive oil. Lightly salt each date half with the smoked salt (they look like little bugs... Don't be alarmed. Haha!)

 Step 2

When grill pan is hot, grill the dates. Start cut side down and grill for one minute on each side or until dates have dark char marks. Set dates aside and let cool.

Step 3

Mix the milk and goat cheese together until smooth. Fill each date with about 1 tsp of the goat cheese mixture.

Step 4

Lightly sprinkle more smoked salt over the goat cheese. Top each date half with one roasted pecan and drizzle with balsamic glaze.

CHEERS TO HAPPY EATING!!!

Bacon Wrapped Date Flight

How many of you go out to dinner and can't ever make up your mind what to order off the menu? I tend to sit down and drive myself crazy with a decision on what to order every time I go out to dinner. I consider myself a "little of this and a bite of that" type of gal. I want to try a few bites of EVERYTHING. I mean, what if I order the wrong thing? As I've told my husband before, "my taste buds get bored... I want it all." It's not uncommon for me to go to a restaurant (sometimes even alone) and order several apps and a dinner entree, particularly when I'm traveling. After all, what if I never get to eat at that restaurant again, and I miss something unforgettable? There's no denying different foods, flavors, and variety is important to me when it comes to my meals. That's why I respect the ever-living heck out of the Spanish. A little thing called tapas exists because of these fine folks, and we are finally picking up on it in the US. That's why I love the concept of a "small plates" or a "bites" menu when I walk into a restaurant. I don't need 100 bites of the same thing... I need 100 bites of several things. I'd like to tell every restaurant out there: GIVE ME ALL YOU HAVE BUT NOT A LOT OF IT! Besides, a "tasting" menu is just so fun.

There's something festive about sitting with a group of friends trying little bites with wine sips in between and debating on which bite or plate was the best. Because bacon wrapped dates have become so popular, I decided it'd be fun to have a "flight" of them - Maple Espresso, Cinnamon Sugar, Lemon Rosemary, Chipotle, and Balsamic Honey. This is so much fun for small get togethers or parties, and you could even have everyone vote at the end. Y'all do this at your next party and let me know which date wins!

Grocery List (serves 4 people 5 dates):

For all the dates:

5 small bowls

5 spoons

5 pieces of foil - cut approximately 12 inches and folded around the edges to make a wall around each edge

10 slices of bacon - cut in half

10 dates - pitted and cut in half

For the Maple Espresso dates:

1 tbsp espresso

2 tbsp brown sugar

1/4 cup maple syrup

For the Cinnamon Sugar dates:

2 tbsp sugar

1 tsp cinnamon

For the Lemon Rosemary dates:

2 lemons - zested

1 tsp rosemary

For the Chipotle dates:

1 chipotle peppers in adobo sauce

2 tbsp adobo sauce

1 tsp chili powder

1/2 tsp cumin

1 pinch cayenne

For the Balsamic Honey dates:

2 tbsp balsamic vinegar

2 tbsp honey

1/4 tsp vanilla extract

Directions:

Step 1:

Heat oven to 400 degrees.

Make the mix for each date flavor. In the first bowl, mix together the espresso, brown sugar, and maple. In the second bowl, mix together the cinnamon and sugar. In the third bowl, mix together the lemon and rosemary. In the forth bowl mix together the chipotle, chili powder, cumin, and cayenne. In the fifth bowl mix together the balsamic, honey, and vanilla.

Step 2:

Wrap the dates. You should have 20 date halves and 20 bacon halves. Wrap each date, and if necessary, you can secure with a toothpick. Step 3: Working with one mix at a time, dip 5 bacon wrapped dates into each mix. Completely cover each date, using as much of the mix as possible. Wash hands in between dipping dates into each flavor so they don't mix with the others. Place each flavored date on a piece of foil keeping like flavors together.

Step 4:

Place foil sheets on two baking sheets - two on one baking sheet, three on the other. It's important that the foil pieces have a wall around each edge so flavors don't mix (it also makes for easy cleanup). Bake until bacon is crisp, about 15 minutes. I like the plate these individually so everyone has a "flight." Or you can just use five small plates or one large plate with the dates piled. Labels would be fun or you could play a guessing game and have guests guess the flavors in each!

CHEERS TO HAPPY EATING!!!!

Fried Green Tomatoes with Herb Goat Cheese

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A few several Saturdays ago, me and a couple of my "steel magnolias" made a batch of "fried green tomatoes." It was a long Saturday of being in the kitchen, drinking cocktails, laughing, telling stories, and just enjoying each other's company - a rare thing for us these days. I'll never forget going into college thinking I'd never find friends as strong and fantastic as the ones from high school. My mom assured me that in every stage of my life I would make new friends and they would be "just as fabulous" as the ones before. I have to say though, my college group of gals is and will always be "my most fabulous friends." They are my best friends, as time goes on, I realize more than ever that it's going to take more than being in different cities, busy work and family lives, and finding less and less time to get together to break the close bond we created in college and have sustained as adults. It's crazy to think I've known these girls for over 10 years now, and near or far, we do the best we can to get together at least a few times a year (the constant 24/7 group text we've had going for several years now doesn't hurt either). These southern gals are my magnolias, and this fried green tomato recipe is dedicated to y'all... I hope we make them together for another 50 years!

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Grocery list:

Peanut oil - for frying

5 oz goat cheese - room temperature

1/2 lemon - juiced

2 tbsp basil - chopped

1 tbsp parsley - chopped

1 tbsp chives - chopped

Kosher Salt

Pepper

1 cup flour

1 cup buttermilk

1 1/2 cup yellow cornmeal

1 tbsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne

4-5 green tomatoes

Step 1

Heat peanut oil to 350 degrees in a fryer or on your stovetop.

Make the herb goat cheese. Mix together goat cheese, lemon juice, herbs, and a dash of salt and pepper. Set aside.

Step 2

Whisk 1 cup flour and 1 cup buttermilk together in a bowl. In another more shallow bowl, mix together the cornmeal, garlic powder, cayenne, and paprika.

Step 3

Slice tomatoes 1/4 inches thick. Dry the tomatoes with paper towels. Salt and pepper them on both sides.

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Dip tomatoes in buttermilk mixture and then coat them in the cornmeal mixture.

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Step 4 Fry coated tomatoes until golden brown. Plate the fried tomatoes and dollop with goat cheese. Serve warm or at room temperature.

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CHEERS TO HAPPY EATING!!! AND BEST GIRLFRIENDS!!!

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Truffle Duck Fat Fries

There was a time in my life when the thought of eating duck was not at the top of my list. But today, I'll take the fat and all of it. This recipe reminds me of parties. I love to throw them and I do often. I've made these duck fat fries a number of times for get togethers, tweeking the recipe along the way. I've learned it's also a great side for burgers or a nice juicy steak. We had it the other night with coffee rubbed filets, and I plan to share that recipe with you all very soon! I think I finally nailed the perfect duck fat fry, and this is the recipe I want to share with you!

Grocery List (4 people):

4 russet potatoes

4 tbsp duck fat (find it jarred at specialty food stores)

Truffle salt

Pepper

1 tbsp truffle oil

1 tsp garlic - minced

1 tsp rosemary - minced

1 tbsp truffle honey or regular honey

1/2 cup mayo

Fresh parmesan

Directions:

Step 1

Roughly peel the potatoes. You will want to leave some skin on.

Cut potatoes in thick logs. You should get about 16 from each potato.

Soak logs in water for about 1 hour. This will get extra starch out and make them crispy.

Drain potatoes and pat dry with paper towels.

Step 2

Heat 2 tbsp of duck fat in a sautée pan over medium high heat (keep the duck fat close by, halfway through you may have to add another tablespoon or two).

In batches, sautée potato logs for about 1-2 minute on each side in the duck fat. Place sautéed logs onto a baking sheet lined with foil. Sprinkle lightly with truffle salt and pepper.

Roast potatoes at 400 degrees for 20-25 minutes. The last 5 minutes, change the stove setting to broil. This will get them nice and brown and extra crispy.

Step 3

While the potatoes are roasting, make the truffle mayo. Heat truffle oil over low heat. Add minced garlic and minced rosemary. Heat for 2 minutes and set aside to cool.

When cooled, add olive oil mixture along with honey and 1/4 tsp of truffle salt (to taste) to the mayo. Mix together and taste. Add more salt if needed.

Step 4

When potatoes come out of the oven, immediately sprinkle them with truffle salt and freshly grated Parmesan cheese. Serve with mayo along side.