CHICKEN SHAWARMA WITH QUICK PICKLED CUCUMBERS AND YOGURT

Chicken Shawarma with Quick Pickled Cucumbers and Yogurt

15

Minutes Prep Time

15

Minutes Cook Time

6

Servings

INGREDIENTS

CHICKEN SHAWARMA

2 teaspoons paprika
2 teaspoons ground cumin
½ teaspoon ground allspice
1 teaspoon ground turmeric
3 cloves garlic grated
¼ small red onion grated
1 tablespoon grated fresh ginger
½ teaspoon ground cinnamon
Kosher salt and cayenne pepper
¼ cup olive oil
2 lb boneless skinless chicken thighs
6 12-inch bamboo skewers, soaked in water
Parsley leaves and dill sprigs
Sliced tomato
Warm flatbread

QUICK PICKLED CUCUMBER

1 European cucumber ½-inch slices
1 lemon sliced thinly
3 cloves garlic sliced
1 shallot sliced
2 tablespoons granulated sugar
3 tablespoons salt
½ cup white vinegar

YOGURT SAUCE

1 cup whole milk Greek-style yogurt
¼ cup tahini
½ lemon juice
1 clove garlic grated
Salt and freshly ground black pepper to taste

INSTRUCTIONS

CHICKEN SHAWARMA

1. Combine paprika, cumin, allspice, turmeric, garlic, onion, ginger, cinnamon, 2 teaspoons salt, cayenne, and olive oil in a medium bowl. Mix until smooth. Set aside.

2. Pound chicken thighs to ½-inch thickness. Cut into 1 ½-inch squares. Toss with spice paste until all pieces are coated. Transfer to a zip-top bag and seal; refrigerate at least one hour.

3. Heat grill or grill pan over medium heat. Thread chicken pieces tightly onto bamboo skewers. Grill, turning regularly, until charred lightly and cooked to 165°F. Pull chicken from skewers and serve alongside herbs, tomato, flatbread, cabbage, pickled cucumbers, and yogurt sauce.

QUICK PICKLED CUCUMBER

1. Place sliced cucumber in a heatproof bowl; set aside.

2. Combine lemon, garlic, shallot, sugar, salt, and vinegar in a small saucepot. Heat over medium just long enough to dissolve the salt and sugar. Strain over cucumbers, cover and refrigerate until cool.

YOGURT SAUCE

1. Stir all ingredients in small bowl until smooth. Season to taste with salt and pepper.

STOVE TOP PEACH-BLUEBERRY CRISP

Stove Top Peach-Blueberry Crumble

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

This natural gas stove top Peach-Blueberry Crumble brought to you by Florida Gators and Peoples Gas is sure to impress. Heated at a perfect medium heat to ensure your sugar and fruit do not overcook. This mix of the goodness of blueberries, peaches, and vanilla ice cream is calling your name!

This natural gas stove top Peach-Blueberry Crumble brought to you by Florida Gators is sure to impress. Heated at a perfect medium heat to ensure your sugar and fruit do not overcook. This mix of the goodness of blueberries, peaches, and vanilla ice cream is calling your name!

INGREDIENTS

⅔ cup granola
1 tablespoon butter
1 cup blueberries
¾ cup sliced peaches
1 tablespoon cornstarch
1 squeeze lemon rind
1 tablespoon brown sugar
1 dash cinnamon
4 scoop vanilla ice cream as much as you want

INSTRUCTIONS

1. In a sauté pan, over medium heat, add ½ tablespoon butter and granola. Cook, stirring, until browned - about 5 minutes. Remove and transfer to a small bowl.

2. In the same pan, over medium heat, add ½ tablespoon butter, blueberries, peaches, cornstarch, lemon juice, lemon rind, brown sugar, and a very light pinch of cinnamon.

3. Cook, stirring, for 2 minutes until the blueberries begin to break down.

4. To serve, divide blueberry/peach mixture between two bowls, add scoops of vanilla ice cream, and top with granola. Serve immediately.

PEPPER JELLY GLAZED MEATBALLS

Pepper Jelly Glazed Meatballs

5

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Is it your turn to bring the game-day snack? Don’t worry! Here’s a simple glaze to use with prepared meatballs found in your grocer’s freezer section. This recipe takes just 3 minutes of prep work.

Cooking with natural gas will give you the quick heat you need to cook these meatballs in a snap so you can be on your way!

Chomp on This is brought to you by the University of Florida Gators and Peoples Gas.

Find this recipe and more info on natural gas efficiency and available rebates at peoplesgas.com/cooking.

INGREDIENTS

2 lbs pre-cooked frozen mini meatballs
18 oz BBQ sauce
8 oz pepper jelly
Granulated garlic to taste
Chili Powder to taste
2 tablespoons cornstarch if need thickened quicker

INSTRUCTIONS

1. Place all ingredients in a large saucepan or shallow stockpot. 

2. Bring to medium-high heat. Let cook for 2-4 min.

3. Once the sauce begins to boil, reduce heat to a simmer.

4. Let cook for 15 minutes or until sauce has darkened & reduced (meatballs are already cooked - so they should just be hot) 

5. Remove & serve!

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.

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!