Pickled Shrimp, Okra & Corn Salad

1 Pound-(21-25) Shrimp peeled and deveined 15 Pieces-Fresh Okra-halved long ways, about 6 ounces 2 Ears-Corn-cut off cob 12 Ounces-Beer 1 Tablespoon-Tabasco 2 Cups-Apple Cider Vinegar 5 ½ Cups-Water 1 Each-Serrano Pepper-stem/seeds removed, fine dice 2 Each-Green Onion-sliced thin 2 Cloves-Garlic-smashed into a paste 2 Tablespoons-Fresh Parsley-leaves only chopped To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper 2 Each-Lemons-juice of 1 Tablespoon-Dijon …

Asparagus & Greens with Buttermilk Ranch & Corn Bread Croutons

1 Pound-Asparagus To Coat-Olive Oil To Taste-Chef Troy’s Spice Mix 4 Cups-Salad Greens 2 Each-Roma Tomato ¼ Cup-Red Onion Wedge-Corn Bread Croutons-store bought or homemade 1-15 Ounce-Fried Black-Eyed Peas-rinsed and drained 2 Cups-Corn Oil Buttermilk Ranch 1 Cup-Buttermilk 1 Cup-Mayonnaise 1 Cup-Sour Cream 1 Tablespoon-Lemon Juice 1 Tablespoon-Tabasco Hot Sauce ¼ Cup Ranch Powder-or one ranch packet Directions Make ranch …

Black Eyed Pea Burgers with Tabasco Collard Pecan Slaw

3-16 Ounce Cans-Black Eye Peas-drained and rinsed 1 Each-Poblano-roasted, stem/skin/seeds removed, fine dice 1 Each-Egg-beaten ¼ Cup-Panko Bread Crumbs 3 Tablespoons-Onion-small diced 1 Clove-Garlic-fine diced To Taste-Kosher Salt/Black Pepper To Coat-Olive Oil 4 Slices-Sharp Cheddar 4 Each-Burger Buns Slaw 1 Cups-Collard Greens-thick stem removed, halved long ways, sliced thin crossways 2 Cups-Green Cabbage-sliced thin ¼ Cup-Pecans-roasted, chopped fine 1/3 Cup-Mayo …

Crispy Parmesan Portabella Fries

3 Each-Portabella Mushrooms 2 Cups-Flour 3 Eggs-beaten 1 Cup-Parmesan Cheese-grated 1 Cup-Panko Bread Crumbs 2 Tablespoons-Fresh Parsley-leaves only, chopped To Taste-Kosher Salt/Black Pepper 1 Quart-Canola Oil Directions Combine parmesan, bread crumbs, parsley, salt and pepper. Preheat fryer to 350 degrees. Slice mushrooms into ½” slices. Dredge in flour, shake off excess and dredge in egg. Let excess drip off and …

Cold Noodles with Grilled Scallion Pesto

Noodles ½ Cup-Baking Soda 3 Cups-All Purpose Flour 1 Cup-Water-warm Pasta Roller Optional Garnish-Korean BBQ Sauce Directions Preheat oven to 250 degrees. Line a baking sheet with foil and spread baking soda out into one layer. Place in one and bake for 1 hour. Remove and allow to cool at room temperature. Place flour in a food processor. Add 1 …

Tuna with Kale & Quinoa Salad

2 Cups-Crispy Quinoa-{see recipe} 1 Bunch-Kale-about 8 cups, thick stem removed, rough chopped 1 Recipe-Bacon-Ginger Dressing-{see recipe} 2/8 Ounce-Ahi Tuna Steaks To Drizzle-Olive Oil TO Taste-Chef Troy’s Spice Mix 3 Each-Roma Tomatoes-core removed cut into quarters, half each quarter 1 Each-Spring Onion-sliced thin 6 Ounces-Feta Cheese-crumbled Directions Prepare quinoa according to recipe, can be done a couple days ahead. Prepare …

Pimento Cheese Rice Grits with Scallops and Asparagus

3 Cups-Water 1 Cup-Whole Milk 4 Tablespoons-Unsalted Butter 1 Cup-Rice Grits-or long grain rice pulsed in food processor to break into grit size pieces 1 Recipe-Chipotle Pimento Cheese-{see recipe} 16 Each-Scallops-wrapped in paper towel and drain overnight in colander ½ Pound-Asparagus Spears To Drizzle-Olive Oil TO Taste-Chef Troy’s Spice Mix Directions Bring water/milk/butter to a strong simmer and add rice …

Bacon and White Wine Braised Cabbage

1 Pound-Bacon-slice into thin pieces 4 Pounds-Cabbage-core removed and thin sliced 2 Tablespoons-Kosher Salt 2 Teaspoons-Black Pepper 1 Tablespoon-Ground Coriander 1 Tablespoon-Mustard Seeds 3 Cups-White Wine-Pinot Grigio To Cover-Water 4 Tablespoons-Butter Directions Warm a large stock pot over medium high heat. Add bacon, cook until starting to brown. Add cut cabbage to pot and cook, stirring frequently. Cook until cabbage …

Green Salad with Orange Vinaigrette over Chicken Piccata

2 Each-Chicken Breasts-boneless, skinless To Taste-Chef Troy’s Spice Mix To Dredge-All Purpose Flour 4 Tablespoons-Unsalted Butter 2 Each-Lemons-1 juice of, 1 sliced into rounds 1 Cup-Chicken Stock 1 Tablespoon-Parsley-leaves only, chopped 1 Bunch-Kale-thick stem removed, washed spun dry, sliced into thin strips, about 4 cups 1 Bunch-Mustard Greens- thick stem removed, washed spun dry, sliced into thin strips, about 4 …

Chicken, Tomatillo & Goat Cheese Enchiladas with Poblano Cream

1 Each-Whole Oven Roasted Fryer Chicken-3-4 pounds (click here for recipe-the perfect roasted chicken) To Coat-Olive Oil To Taste-Chef Troy Spice Mix-or kosher salt/black pepper 4 Tablespoons-Unsalted Butter 1/4 Cup-All Purpose Flour 4 Cups-Whole Milk 3 Each-Poblano Peppers-roasted, skin, stem and seeds removed 8 Ounces-Goat Cheese-Crumbled 1 Pound-Tomatillo ¼ Cup-Cilantro-chopped 12 Each-Flour Tortillas Directions Roast chicken according to recipe, remove …