• Sweet Surprise

    Cinnamon Pumpkin Stuffed French Toast from TPC Sawgrass • From the April 2012 Jacksonville Magazine
  • Napkins, Please

    Pit-Smoked Chicken Wings with Bleu Cheese Dip from Jackson Rust at Mojo BBQ   Ingredients: 10 lbs. jumbo chicken wings Dry Rub: 1 cup Kosher salt 2 cups paprika ½ ...
  • Cajun Catch

    Blackened redfish maque choux from Chef Bennett Depew of Harry’s Seafood Bar & Grille Ingredients: Redfish 4 6-oz. redfish fillets 1 T. blackening seasoning Maque choux 4 oz. bacon, diced ...
  • Delicious Dip

    Bailey’s Fondue from Salt at The Ritz-Carlton, Amelia Island Ingredients: 1 cup heavy cream ¼ cup + 2 tablespoons Baileys Irish Cream 6 ½ ounces milk chocolate, chopped (such as ...
  • Clam Up

    Minorcan Chowder from Aunt Kate’s on the River Ingredients: 1 lb. diced bacon 2 diced Spanish onions 2 diced green bell peppers 2 diced celery ribs 6 seeded diced tomatoes ...
  • Fall Harvest

    Biscuits with turkey gravy from Kenny Gilbert, executive chef at Nippers Beach Grille Biscuit ingredients: 2 c. flour 1 T. baking powder 1 tsp. baking soda 6 T. cold butter ...
  • Fall Harvest

    Easy pumpkin mousse from Anita Adams, owner of Let Them Eat Cake!
  • Spanish Flair

    Gambas al Ajillo (garlic and chili shrimp) from executive chef Sam Efron of Taverna. Ingredients: 5 shrimp, peeled and deveined* 1-2 cloves garlic, thinly sliced 1 pinch chili flakes 1/2 ...
  • On The Side - Mashed Potatoes & Spinach

    Sam's Mashed Potatoes Ingredients: 5 lbs. red  potatoes 2 sticks butter, room temperature 1 qt. heavy cream 1 tbsp. kosher salt Procedure: 1. Wash potatoes and place them in a ...
  • Sweet Vegatable Quiche

    Eat Your Veggies An “egg-cellent” and sweet quiche idea for breakfast, lunch or dinner.