Smokey Blue Grits
Smokey Blue Grits 1 cup yellow grits4 cup whole organic milk2 Tbsp butter2 dried cayenne peppers (ground)1/2 tsp freshly groud pepperpinch of sea salt3.5 oz. Smokey Blue (crumbled) Add whole milk and pinch of salt ...
Read more→Smokey Blue Grits 1 cup yellow grits4 cup whole organic milk2 Tbsp butter2 dried cayenne peppers (ground)1/2 tsp freshly groud pepperpinch of sea salt3.5 oz. Smokey Blue (crumbled) Add whole milk and pinch of salt ...
Read more→Instead of adding olives to your antipasti platter straight from the jar, roast them first to take them to another level!
Read more→Dry-Cured Olives with Rosemary and Orange 1 orange1 lb. dry-cured black olives1 large sprig rosemary (stemmed and roughly chopped)Freshly ground black pepper (to taste) Wash orange thoroughly; dry. Using a vegetable peeler, remove zest from ...
Read more→These days you can find artichokes year round at the grocery store, but they are especially good when in season in the spring and summer- and what better way to prepare them during those ...
Read more→This would be an excellent dish served tapas-style, alongside empanadas, salad, and other Spanish small plates. Or serve it as a stand-alone appetizer. Padrón peppers can sometimes be found at farmers’ markets or online ...
Read more→Smokey Blue Deviled Eggs 10 hard boiled eggs (peeled and halved)3 oz. Smokey Blue Cheese4 tbsp. mayonnaise2 tbsp. crème fraicheParsley (Cracked Black Pepper, Chives or Paprika for garnish) Cut hard boiled eggs in ...
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