Gobble, Gobble, Gooble...

I love Thanksgiving! My favorite holiday! It's a time for family, friends...and of course food. I think another reason why I love it so much is because I am a Thanksgiving baby! This year my birthday fell right before the holiday, November 27th. So I spent my birthday doing what I love most, cooking! Most people hate sharing their birthday with a holiday. I actually don't. Having your special day fall near and/or on a major holiday means that everyone is guaranteed to remember your birthday. With a few exceptions, I have spent just about all my birthdays surrounded by my family and friends back home in South Carolina. Living up here in New York during this time of year is actually when I miss them the most... :(

Even though I could not make home this year doesn't mean I was going to slack off and not cook Thanksgiving dinner. I would have to disowned myself if I allowed that to happened. Since I was cooking Thanksgiving all by myself, I decided to scale a few things back like the turkey and the umpteen side dishes found at a traditional Southern Thanksgiving. So instead of a 10-pound Butterball Turkey and all the fixins, I went with Cajun Turkey Thighs with a Sausage Apple Cornbread Dressing and Cranberry-Pecan Chutney, Eight Cheese Baked Macaroni with Bacon, and Collard Greens. However, I soon discovered just because this meal was "scaled back" didn't actually mean it would all fit on one plate or take any least time to prepare. I forgot to account for the extra bodies in the kitchen cooking, i.e. my mother. Now, I see why people have their dinners catered or treat themselves to a night out. Not that I would EVER do that. Please excuse my transgression. My family could be reading this... 

Cajun Turkey Thighs with Maple-Bourbon Glaze

Serves 4

Ingredients:

• 4 turkey thighs 
• 2 tablespoons creole seasoning
• 1 teaspoon dried sage 
• 1 teaspoon dried thyme 
• 1 teaspoon dried rosemary
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper to taste
• 1/4 cup maple syrup
• 1/4 cup bourbon 

Instructions:

1.      Preheat the oven to 350. Season the turkey with the herbs, salt and pepper.
2.      Pull oil in non-stick pan and apply medium heat.
3.      Brown thighs on stove top for about five minutes per side.
4.      Place the thighs in a baking dish. Transfer to Oven and bake at 350 degrees for an hour.
5.      In a small bowl mix together the maple syrup and bourbon. Take turkey out of the oven briefly. Brush on the mixture, bake for 15 minutes and then brush on some more. Continue brushing and baking until the skin is golden brown and the juices run clear.

Sausage Apple Cornbread Dressing

Serves 8

 

Ingredients:

Cornbread:

• 3 cups self-rising white cornmeal mix
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 3 cups buttermilk
• 3 large eggs, lightly beaten
• 1/2 cup butter, melted

Stuffing:

• 3 cups of fresh sourdough breadcrumbs
• 1 pound sweet Italian sausage, casings removed
• 1 cup green onions, chopped
• 1 medium green pepper, diced
• 3 large bunch celery, diced
• 2 Granny apples, chopped and diced
• 1 (8-oz.) package fresh mushrooms, diced
• 1 cup dry sherry
• 1/2 cup finely chopped fresh sage
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• 1/4 cup chopped fresh rosemary
• 2 eggs, whisked
• 1 (10 1/2-ounce) can condensed chicken broth or cream of chicken, undiluted
• 1 (10 1/2-ounce) can cream of mushroom, undiluted
• 1 (10 1/2-ounce) can cream of celery, undiluted
• 1 tablespoon freshly ground pepper
• 1 tablespoon kosher salt

Instructions:

Cornbread:

1.      Preheat oven to 425. Stir together cornmeal mix, flour, and sugar in a large bowl; whisk in buttermilk, eggs, and butter. Pour batter into a lightly greased 13- x 9-inch pan.
2.      Bake 30 minutes or until golden brown. Remove from oven, and cool completely (about 30 minutes).
3.      Crumble cornbread into a large bowl.

Stuffing:

1.      Preheat oven to 350. Take bowl with cornbread crumbles and stir in breadcrumbs. Set it aside.
2.      Sauté sausage meat in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned.  Mix in with the cornbread mixture. Reserve the fat for to sauté the vegetables.
3.      Add green onions and next 3 ingredients, and sauté 5 minutes or until vegetables are tender.
4.      Add mushrooms, and sauté 3 minutes. Stir in all the fresh herbs, and saute 1 more minute. Add sherry, and cook, stirring often, 5 to 6 minutes or until liquid is reduced by half. Stir vegetable herb mixture into cornbread mixture.
5.      Stir in 2 eggs, all three condensed soups, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
6.      Bake dressing at 350 for 40 to 45 minutes or until golden brown.

Cranberry-Pecan Chutney

Yields 2 cups

Ingredients:        

• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 1 garlic clove, minced
• 1 teaspoon pumpkin pie spice
• 1 pound fresh cranberries
• 1 cup dried apricots, finely chopped
• 1 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup ruby port
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper to taste
• 1/2 cup toasted pecans, chopped

Instructions:

1.      In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 3 minutes. Add the spice and cook, stirring, 2 minutes.
2.      Add the cranberries, apricots, sugar, vinegar and port and cook. Stirring until the cranberries start to burst, about 5 minutes. Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes. Stir in the lemon juice; season with salt and pepper. Let cool before serving.
3.      Stir in pecans just before serving.

Eight Cheese Baked Macaroni with Bacon

Serves 8

Ingredients:

•  1 (14.5 ounce) package whole grain elbow pasta
•  1/2 cup butter
•  2 cups buttermilk
•  2 eggs
•  1 teaspoon kosher salt
•  1 teaspoon fresh ground black pepper
•  1/2 teaspoon ground red pepper
•  1 (12 ounce) package Trader Joe's Quattro Formaggio Shredded Cheese Blend (Asiago, Fontina, Parmesan & Mild Provolone)
•  1 (12 ounce) package Trader José’s Fancy Shredded Mexican Blend (Sharp Cheddar, Monterey Jack, Asadero & Queso Blanco)
•  1/2 cup cooked bacon, chopped

Instructions:

1. Prepare pasta according to package directions. Keep warm.
2. Melt butter in a large saucepan or pot over medium-low heat; whisk in buttermilk and eggs until smooth. Remove from heat. Stir in salt, black and red pepper, shredded cheese, cooked pasta and bacon. Reserve about 1 cup of cheese and a couple tablespoons of bacon.
3. Spoon into a lightly greased 13- x 9-inch baking dish; top with remaining cheese and bacon.
4. Bake at 350 for 35 to 40 minutes or until bubbly and golden brown.


Wine Pairing: Chateau de Pizay Morgon Beaujolais 2012

With a big bird like turkey, I prefer a light-bodied red with some depth to it. One of  my many favorites this time of year is a Beaujolais from the Morgon region. The wines from the Morgon are more reflexive and passionate than other wines from within Beaujolais.

This Morgon is a deep crimson with touches of dark purple. It has a bouquet that is dominated by red cherries and blackberries with some mineral notes. The silky smooth attack on the palate with the fine tannins, makes this Morgon very easy drinking, very natural.

Happy Holidays!!! 

As always, let's Eat Up & Wine Down... and don't forget to follow me on Facebook. 

Something Fresh from the Oven...

I love baking!!! When I first started cooking, it became something I really enjoyed doing and excelled at. I could actually stand toe to toe in the baking department with the bakers in my big Southern family. Baking allowed me to exercise my creativity. That's how my brother's favorite, the Heavenly Hash Cake, was born. When I moved to NY, I didn't bake as much. I would only bake when I came home for the holidays. I believe baked goods are meant to be shared with others, especially family and friends. That and the fact I didn't want all those cookies, cakes and pies sitting around in my apartment tempting me to compete in the Pillsbury Dough Boy Look-A-Like Contest.

So to help awaken my oven for the season, I made Pumpkin Cupcakes with a Maple Cinnamon Icing.  Nothing says Autumn like pumpkin. I was going to make a cake instead but then it occurred to me that as cupcakes they would be easier to pack, carry and give away. I made three dozen. They were all dispensed to my coworkers, neighbors and my hairdresser. Nobody is poking me in my stomach to see me giggle.

Pumpkin Cupcakes with a Maple Cinnamon Icing
Yields 3 dozen

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 1 (15 ounces) can pumpkin
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup evaporated milk

Instructions:

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.
2. In a large bowl, beat butter and sugars at medium speed with a mixer until fluffy.  Add eggs, one at a time, beating well after each addition.  Then beat in pumpkin.  
3. In a medium bowl, combine flour, baking powder, baking soda, pumpkin spice and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.  
4. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a toothpick inserted in the center comes out clean, about 15 to 20 minutes. Rotate pan once if needed. Transfer to a wire rack; let cool completely.  Remove from pan and cool completely on wire rack.  
5. Swirl the top of each cupcake in the icing.  

Maple Cinnamon Buttercream Icing

Ingredients:

• 1 cup butter, softened
• 1 teaspoon ground cinnamon
• 1/4 cup pure maple syrup Grade A
• 2 teaspoons of vanilla
• pinch of salt
• 1 box powdered sugar
• 1/2 or 1 cup coconut milk

Instructions:

1. In a large bowl, beat butter, cinnamon, maple syrup, vanilla and salt at low/medium speed with a mixer until creamy. 
2. Gradually add powdered sugar, beating until smooth.  Add coconut milk and beat until reaches desired consistency.

So let's Eat Up & Wine Down... and don't forget to follow me on Facebook.

Not Too Hot, Not Too Cold... Just Right!

It's here! It's here! Fall is finally here! Do you know what that means?! It means I can breathe again! You don't understand. The humid and fluctuating temperatures were killing my sinuses. Seriously, I really do love the Fall. I guess because I am an Autumn Baby, November 27th. Please put this date in your calendars so you don't forget to send gifts and well wishes.
This time of year also means I can really cook without limitations, like turning on my oven without passing from heat exhaustion. I can roast, boil and bake... Oh my!!! Okay, okay... let me pace myself. I have plenty of time to experiment *rubbing hands together with anticipation, grinning like a Cheshire cat*. 
To start the season of right, I created a meal that I think symbolizes the ending of Summer and the beginning of Fall, Autumn Grilled Chicken with Blackberry Glaze served with Caribbean Peas & Brown Rice. Or as my favorite honorary Jamarican called it, "Rice an' pea, an' schtew chikun an' ting". The grill (indoor, of course in NYC) and the blackberries are a nice little nod to the departing season. The use of Autumn spices (cinnamon, nutmeg, cloves, ginger) is like a sweet welcoming wave from a Southern belle (Me!).  

Autumn Spice Grilled Chicken with Blackberry Glaze

Serves 4

 

Ingredients:

• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground ginger
• 4 (3-ounce) skinless, boneless chicken thighs
• Cooking spray
• 1 10-ounce jar seedless blackberry jam or preserves
• 3 tablespoons balsamic vinegar
• 2 tablespoons brandy
• 2 tablespoon water
• 1 teaspoon grated peeled fresh ginger
• Fresh blackberries (optional)

Instructions:

1. Prepare grill.
2. Combine first 3 ingredients in a small bowl. Sprinkle spice mixture evenly over chicken. Place chicken on grill rack coated with cooking spray; cook chicken 6 minutes on each side or until done.
3. While chicken grills, combine jam and next 5 ingredients in a nonstick skillet. Simmer over medium-low heat 8 minutes or until glaze is reduced to 1/2 cup. Drizzle glaze evenly over chicken; garnish with blackberries, if desired. Serve immediately.

Caribbean Peas & Brown Rice

Ingredients:

•  1 (13 1/2 ounce) can coconut milk
•  1 cup chicken broth
•  1 tablespoon Caribbean jerk seasoning
•  Kosher salt for boiling water
•  1 cup brown rice
•  1 cup frozen green pea

Instructions:

1. Combine coconut milk, chicken broth, jerk seasoning and salt in medium saucepan. Cover and bring to boil on high. 
2.  Stir rice mix into boiling mixture.
3.  Cover, return to boil, and cook 2 minutes stirring occasionally.
4.  Reduce to low; cook 20 minutes covered, without stirring, or until rice is tender.
5.  Stir in peas cover and cook 5-6 minutes until peas are heated.

Wine Pairing: Lini 910 'Labrusca' Lambrusco Rosso Reggiano NV

Using both a glaze and rub helps to build up the layers of flavor in this dish. It's sweet and spiced, so that makes it a little difficult to pair. So what do we need to find? We need something red for the blackberries, and perhaps a little sweet to balance the spiciness. Oops... and now here's comes the ginger throwing a wrench in the plans. Wait. Don't panic. All is not yet lost. Just pop the cork on this Lambrusco. A touch of sweet, spicy, fruity, red and it's a sparkling...  We have a winner, folks! Serve chilled on a mild Autumn evening with this dish should be spectacular! 


Today is my best friend Shawn's birthday. She was the one who inspired (more like pushed) me to start my own blog and encouraged (more like nagged) me to keep it up. She is my sister, the mother to my beautiful godchildren, and somehow she has became my mother as well. Shawn truly believes that I should have my own show, be the Next Food Network Star or MasterChef. In fact, she says it each time they start a new season. I love her. So, it was only fitting that I launched my blog on her birthday. Oooh... I just realized that also means it's Eat Up & Wine Down's 1st Anniversary!

To my best friend, sister and manager...

Happy Birthday, Shawn!!!

... and Happy Anniversary EUWD!

So come on everyone and celebrate! Let's Eat Up & Wine Down... and don't forget to follow me on Facebook.

They Grow Up So Fast...

Two weeks ago on September 19, by a lake with the setting sun as their background, my baby brother Emile got married his sweetheart Sterlin!!! :)










 The ceremony was simple yet beautiful. The look on my brother's face as his beautiful bride Sterlin walked towards him was priceless. I tried to keep it together but once he read out the vows he wrote for her... the floodgates opened. I believed I cried enough for everybody at the wedding even the bride. These were not sad tears, they were tears of joy and happiness for Emile and Sterlin. I barely made it through my toast to the both of them at the reception without crying... then again that may have been the tequila.

So to celebrate the beautiful union of my brother and the sweet Sterlin, I have decided to share my recipe for Heavenly Hash Cake, Emile's favorite. I wrote about it in a post last year. Every time I came home for the holidays, he would have me make him his own cake separate from the family's. Sometimes I even used it as a bribe to get my brother to do my bidding. So Sterlin, this recipe will probably prove to be very useful for you as well.

Heavenly Hash Cake (aka The Bribe)
Yields: 1  9x13 cake

Ingredients

Cake:

• 4 eggs
• 2 cups sugar
• 2 sticks butter, soften
• 1 1/2 cups self-rising flour
• 4 tablespoons cocoa 
• 1 to 2 cups walnuts, chopped
• 2 teaspoons vanilla 
• 1 bag large marshmallows

Icing:

• 1 box confectioner's sugar
• 4 tablespoons cocoa
• 1/2 cup evaporated milk
• 4 tablespoons butter, melted

Instructions:

1. Preheat oven to 350 F.
2. Mix by hand the eggs, sugar and butter.
3. In a separate bowl, mix flour, cocoa, walnuts and vanilla. Add this to the egg mixture.
4. Bake in a well greased and floured pan for 20-25 minutes.
5. When done, cut large marshmallows in half and place on cake while hot. Return to oven for a few minutes more.
6. Combine all icing ingredients and stir until smooth.
7. Pour icing over hot cake and marshmallows. 

So come on everyone! Let's Eat Up & Wine Down... and don't forget to follow me on Facebook.

 

 Aww... just look at that chubby, happy baby! Isn't he the cutest thing ever?!

Sorry Emile. I just had to do it because you will always be my baby brother...

Let me stop before I start crying again.

The Best Thing Since Sliced Bread...

Okay, I know August is over but I thought this sandwich would be the perfect crossover dish. September is "Eat A Chicken" and "Whole Grains" Month, among other tons of observances. It just so happens that this sandwich has both of those things and a lot more. What sandwich would be complete without chips?! None! So not only did I create the ultimate sandwich, I also made the ultimate kettle chips.
That's right! The Ultimate Sandwich! What makes it so ultimate you ask?! Well let me tell you why... I used the Lemon Herb Rotisserie Chicken from Union Market, a organic gourmet grocer near my job, laid it upon a fresh bed of spinach. Ooohh... I am not finished. Now on top of the chicken are two deli slices of provolone, four (YES four!) slices of applewood smoked bacon, and half of an avocado. This savory cornucopia of flavor is between two slices of fresh baked multi-grain sourdough bread which have been spread over with a pesto mayonnaise. Serve this sandwich with the Herbs & Parmesan Kettle Chips..... Mmmm, doesn't this make your mouth water?! Just talking about makes me want to go fix me another one right NOW!!!

Introducing...
 

The Official Eat Up & Wine Down Ultimate Sandwich
Serves 1 (2 if you are feeling generous)

Ingredients:

• 1 rotisserie Lemon Herb chicken
• 2 slices Provolone cheese
• 2 slices fresh sourdough bread
• 1 tablespoon mayonnaise
• 1 teaspoon pesto 
• 1/2 cup fresh spinach
• 4 slices applewood smoked bacon
• 1/2 avocado, sliced

Instructions:

1. Pull away sections of the chicken that you would like on the sandwich. I used a mixed of light and dark meat. Place the chicken and cheese in a skillet on low heat or microwave. This is just to melt the cheese a little.
2. In a small bowl, mix the mayo and pesto together. Then spend the pesto mayo onto both slices of the sourdough. 
3. Layer the spinach on one slice of the bread. Then place the chicken on top of the spinach.
4. Place the 4 slices of bacon on top of the chicken. Then take the sliced pieces of avocado and place them spread out on top of the bacon.
5. Put the other slice of sourdough on top, slice and enjoy with some Herbs & Parmesan Kettle Chips. 

Herbs & Parmesan Kettle Chips
Serves 4 to 6

Ingredients:

• 6 large Yukon gold potatoes, peeled
• Vegetable oil and olive oil, 75/25 ratio for frying
• 4 sprigs fresh rosemary
• 1/2 bunch sage
• 1/2 bunch fresh thyme
• Kosher salt and freshly ground black pepper
• 2 tablespoons freshly grated Parmigiano-Reggiano

Instructions:

1. Wash and clean the potatoes in cold running water. Using a mandolin, or vegetable peeler, finely slice the potatoes into chips. 
2. Drop the chips into a bowl of ice water as you work, for about 30 minutes. This will prevent them from going brown. This will also remove any excess starch.
3. Set a large pot of 75/25 vegetable and olive oil over medium heat and whole stems of fresh rosemary, sage and thyme. Bring oil up to 375 degrees. As it heats up the oil will get infused with the herbs. Once the herbs crackle and get crispy they will go clear and you know they are done. Using a strainer drain the herbs and set aside on paper towels.
4. Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt and freshly ground black pepper. Shower with the Parmesan. 

Wine Pairing Note: Passion d'Etoiles Beaujolais-Villages 2010
Roasting/Rotisserie is definitely a favorite preparation method for chicken. A roast will make the meat very tender, but also preserves all of the intensity in flavor. This method begs for a light bodied red like a Beaujolais.
Made from the thin-skinned, low-tannin Gamay grape variety, Beaujolais wines carry all the vibrancy of a bowl of freshly-picked berries. Beaujolais is one of the world’s most underrated wines, and its fruit character and graceful structure really shine with a simple dish like this. It doesn’t overwhelm the food at all. With just enough heft to match this well-seasoned chicken, this Beaujolais offers succulent fruit and a hint of tartness. It has an inviting fruity nose of red fruits, black currents and strawberries. Served slightly chilled, the flavor profile of red fruits with mineral notes and balance, along with subtle, velvety tannins and a touch of spice, made the Passion d'Etoiles Beaujolais-Villages 2010 most enjoyable. Plus, chicken and Beaujolais are both still very good the next day.


So let's Eat Up & Wine Down... and don't forget to follow me on Facebook.

The Most Important Meal of the Day

Hey did anyone know that August was National Sandwich Month?! We really do celebrate everything in this country. Well if you think about it the sandwich is probably one the most innovative culinary solutions. A sandwich is a full size meal in between two pieces of bread. Over time, the simple concept of the sandwich has been translated into many different forms: wraps, gyros, panini, arepas, etc.

To commemorate the month, I came up with a few sandwich ideas of my own. What better way to start than with the most important meal of the day, breakfast. So I made a breakfast wrap. I am calling it the EUWD Breakfast Wrap-up. It's soft fried eggs and bacon with a pesto mayo in a sun-dried tomato wrap. To complete the meal, I tried my hand at making Herbed Home Fries. Not bad for my first time and I don't even eat home fries...

EUWD Breakfast Wrap Up

Ingredients: 

• 4 strips bacon
• 2 eggs
• 1 tablespoon mayonnaise 
• 1 teaspoon pesto
• 1/4 cup fresh spinach (about a small handful)
• 1 sun-dried tomato tortilla wrap

Instructions: 

1. Cook bacon in non-stick skillet over medium heat, or in microwave until crisp or to your taste; fold in half and set aside. Also set aside the bacon fat. Then wipe skillet clean.
2. Spray on some cooking oil. Crack and fry two eggs over medium heat, soft or to your taste.
3. In a small bowl, mix together the mayo and pesto. 
4. Spread tortilla with pesto mayo mixture.
5. Layer the spinach on the wrap. Add 2 strips of bacon, place the eggs on the bacon, then add the other two strips on the eggs.
6. Roll/fold wrap and serve.
   

Shea's Herbed Home Fries

Ingredients:

• 2 tablespoon bacon fat
• 2 tablespoons olive oil
• 3 green onions, sliced
• 1 teaspoon garlic, minced
• 4 medium Idaho potatoes, peeled, cut into 1⁄2" cubes, boiled
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon paprika
• Kosher salt and freshly grounded black pepper, to taste
• Creole seasoning, to taste

Instructions:

1. Cut potatoes into 1⁄2" cubes. Heat a large skillet over medium heat. Add 1 tablespoon each of oil and fat to pan; swirl to coat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove onion mixture from pan. Wipe the pan clean with paper towels. 
2. Increase heat to medium-high. Add the remaining oil and fat to pan, and swirl to coat. Add potato, and cook for 4 minutes, without stirring. Turn potatoes over. Cook 6 minutes or until browned, without stirring. Reduce heat to medium-low; cook 15 minutes or until tender and golden brown, stirring occasionally. Stir in onion mixture. 
3. Sprinkle rosemary, thyme and paprika on top.
4. Salt, pepper, and Creole seasoning to taste. Cook, stirring and scraping the bottom of the skillet with a metal spatula, until the potatoes form a golden brown crust and the onions soften and brown.

Don't Call Us, We'll Call You...

As some of you may already know from an earlier post, I occasionally tryout for cooking shows. The latest one was for Season 2 of  The Taste. Last time I prepared a chicken dish, Poulet a'la Diable. This time around I switched proteins and went with pork, Maple Glazed Pork Chops. Since the dish is suppose to be a representation of me and my cooking style, I decided to go with a Southern Comfort theme. So for the sides, I chose to serve Potato Salad with Bacon and Sautéed Green Beans (see recipes on July 15th entry). Now as anyone that knows me will tell you, I am anything but simple. So to give the dish more of that "early supper on the back porch" ambiance, I paired it with a mixed drink that I called Carolina Iced Tea. This was presented in a small glass pitcher and poured into mason jars for the judges. Okay mind you, all this had to be plated in three minutes and your home girl did it with time to spare. Who knew watching all those Quickfire Challenges would payoff?! Thank you, Top Chef! 

After the countless preparations, dry runs and use of friends as guinea pigs, I still didn't get "The Call". What does a girl have to do to be put on?! Oh well, there is always next time and other shows. Back to the kitchen to create the next big culinary sensation... However right now, I am all potato salad out. I don't think I could look at a potato... What am I going to eat with my barbeque now?!  

Maple Glazed Pork Chops

Ingredients  

• 2 tablespoons olive oil
• 4 loin pork chops
• kosher salt and pepper
• sage
• garlic powder
• 1 cup pure maple syrup Grade A
• 1 cup chicken broth
• 3 tablespoons Dijon mustard
• 1 tablespoon cider vinegar

Instructions

1. In a large skillet, heat oil over medium-high heat. 
2. Wash pork chops; pat dry. Sprinkle chops to your taste with salt, pepper, garlic powder and sage.
3. Place them on the hot oil in skillet. Cook chops for about 2 minutes on each side, or until nicely browned, then remove them.
4. Whisk together remaining ingredients and add to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes. 
5. Remove cover, add the chops back into the skillet and simmer for about 20 minutes longer, or until liquids are reduced and chops are glazed.  

Carolina Iced Tea
Serves 8

Ingredients:

• 3 cups Southern Comfort
• 1 cup Spiced rum
• 1 cup Peach schnapps
• 1 cup Vodka (or more to taste)
• 4-6 oz sweet Iced tea

Instructions:

1. Add all the alcohols together in the pitcher and stir lightly. 
2. Pour in iced tea. Stir a few more times 
3. Pour over a mason jar of ice and enjoy!

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