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Kentucky Hot Brown Star chef Bobby Flay smothers an open-face turkey sandwich with cheese sauce and bacon for his version of the over-the-top Louisville classic. Pimento Cheese Grits In this clever dish from Bobby Flay, he folds the classic ingredients of pimento cheese a Southern starter made with cheddar cheese, cream cheese and roasted peppers into warm, creamy grits, switching up smoky Spanish piquillos for the jarred pimientos. Pickled Shrimp Chef Cory Bahr tops his tangy shrimp with microgreens and serves them on a tomato and fresh corn salad.
Spicy-Sticky Fried Chicken Sticky, spicy and delicious, this Asian-inspired fried chicken is a guaranteed crowd pleaser. Fresh Snow Pea Salad with Pancetta and Pecorino Humm's terrific summer salad is crisp and lemony, with bits of meaty pancetta and lots of fresh mint. Maple Pecans These nuts are an addictive combination of sweet, spicy and sticky-crunchy.
Deviled Eggs With Country Ham These deviled eggs get their terrific flavor from goat cheese, Dijon mustard and cornichons, plus a topping of country ham. Creamy Cucumber and Grilled Potato Salad "When I was a kid, my mom would marinate cucumbers, red onions and canned potatoes in jarred creamy Italian dressing," says Jamie Bissonnette.
Top 3 Minneapolis Restaurants For Poke Hoodline crunched the numbers to find the top poke spots in Minneapolis, using both Yelp data and our own secret sauce to produce a ranked list of where to fill the bill. An extra-nice touch is to trim straws so they just slightly stick out of the cup. Pimento Cheese Grits In this clever dish from Bobby Flay, he folds the classic ingredients of pimento cheese a Southern starter made with cheddar cheese, cream cheese and roasted peppers into warm, creamy grits, switching up smoky Spanish piquillos for the jarred pimientos. These deviled eggs get their terrific flavor from goat cheese, Dijon mustard and cornichons, plus a topping of country ham. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier. Garth Brooks is coming to town and we're your connection!
Crab Cakes with Horseradish Cream Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crumbs and fried to a golden brown. Honey-Walnut Bars Buttery and crisp on the bottom and gooey and nutty on the top, these bar cookies from pastry chef and cookbook author Mindy Segal combine honey and two types of salt in the rich caramel topping.
Grilled Potato and Onion Salad with Blue Cheese and Bacon Jeri Ryan's favorite sandwich stuffing is a mix of crumbly cheese, crispy bacon and charred red onions. Crab Imperial with Red Pepper Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. Deviled Eggs with Pickled Shrimp To amp up his creamy dill-and-chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp.
Maple Semifreddo with Candied Pecans Pastry chef Kierin Baldwin makes this insanely delicious, richly flavored, supercreamy semifreddo with a mix of maple syrup and maple sugar. Potato, Snap Pea and Pickle Salad This is a terrific springtime version of a warm potato salad, with lots of scallions and little bites of half-sour pickles. BLT Fried Egg-and-Cheese Sandwich Thomas Keller's scrumptious recipe combines three of the world's most popular sandwiches--bacon, lettuce and tomato; fried egg; and grilled cheese.
Egg Salad with Capers and Spinach on Toasted Brioche For a more luxe version of this simple sandwich, replace the chopped capers with 2 teaspoons of white truffle oil. At Seattle's High 5 Pie, owner Dani Cone has responded to popular demand by making these adorable, portable pies she calls them "flipsides" , available not just in the fall but year-round. When she tries to take them out of the rotation, customers get angry; one time, she says, a woman even cried.
Stovetop Mac and Cheese This clever, quick and easy mac and cheese recipe eliminates the baking time, as well as the need for a white sauce. Mint Julep When New Orleans bartender Chris McMillian mixes mint juleps at Bar UnCommon, he recites an ode, written in the s by a Kentucky newspaperman, that calls the cocktail "the zenith of man's pleasure Nashville Hot and Crispy Chicken Sandwiches The chicken in this delightful sandwich is brined in spicy dill pickle juice, then fried and tossed with schmaltz chicken fat and Korean chile powder.
Blanca Julep Bar manager Jennifer Zerboni likes to tinker with the classic mint julep during horse-racing season. Ham-and-Potato Salad In his elevated version of potato salad, star chef Jose Andres combines fingerling potatoes, smoky ham and cucumbers in a whipped deviled egg dressing.
Herb-Roasted Pork Subs with Garlicky Spinach To create this outstanding sandwich, Matt Neal rubs pork shoulder with an herb-and-garlic mixture and then slow-roasts it for hours "Forever," he says. Yes, there is such a thing as crushed ice technique. He infuses cherry liqueur with the smoked tea Lapsang souchong.
Why would you settle for only drinking your bourbon when you could eat it as well? And, make sure to keep in mind a few key tips from chef Newman Miller on pairing bourbon with food.
Making individual Kentucky Hot Browns for an entire party isn't easy. That's why you might want to consider these three recipes: No one would be mad at you for it.