Sautéed Asparagus

RECIPE: Sautéed Asparagus with Hollandaise Sauce INGREDIENTS: serves 6-8 Asparagus: 2 pounds fresh asparagus, ends trimmed 2 tablespoons olive oil 3 cloves minced garlic 1 teaspoon black pepper 1/2 teaspoon salt Hollandaise Sauce: 3 egg yolks 1 tablespoon lemon juice 1/2 cup butter, melted 1 teaspoon lemon zest Pinch of salt Dash of cayenne pepper…Continue Reading “Sautéed Asparagus with Hollandaise Sauce”

Bourbon Sweet Tea Turkey with Molasses Glaze INGREDIENTS: Serves 8-12 For the brine: 1 gallon sweet tea 1 gallon water 2 cups bourbon 1 cup salt 2 onions, quartered 4 garlic cloves, halved 2 tablespoons mustard seed 4 bay leaves 2 tablespoons whole peppercorns 1 bunch rosemary 1 bunch thyme For the turkey: 12-18 pound…Continue Reading “Bourbon Sweet Tea Turkey with Molasses Glaze”

Roasted Brussels Sprouts with Fennel & Oranges INGREDIENTS: Serves 8 4 cups Brussels sprouts, ends trimmed and halved 2 oranges, sliced and seeds removed 1 fennel bulb, sliced into -inch slices 3 tablespoons olive oil 2 tablespoons orange juice 1 teaspoon coarse salt 1 teaspoon ground black pepper 1 cup walnuts, chopped Honey, for drizzling…Continue Reading “Roasted Brussels Sprouts with Fennel & Oranges”

Rutabaga Puree with Sage Brown Butter INGREDIENTS: Serves 6-8 3 rutabagas, peeled and chopped 2 cups chicken stock 2 tablespoons salt 1 cup heavy cream 2 tablespoons pepper 1 tablespoon chopped thyme 1 tablespoon finely-chopped sage 2 tablespoons butter For the butter: 1/2 cup butter 1 clove garlic, finely chopped 7-8 sage leaves Place rutabagas in…Continue Reading “Rutabaga Puree with Sage Brown Butter”