Creole Spice Blend

2 1/2 tbsp Paprika
2 tbsp Flake Salt
2 tbsp Garlic Powder
3 tsp Black Pepper
3 tsp Onion Powder
3 tsp Cayenne Pepper
3 tsp Oregano
3 tsp Thyme

Add all ingredients to a large bowl and combine with a whisk until spices are evenly distributed. Store in an air tight container with lid.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Creamy Balsamic Dressing

1/3 cup Mayonnaise
2/3 cup Sour Cream
1/3 cup Buttermilk
1 tbsp Roasted Garlic (about 3-4 plump cloves)
¼ cup Balsamic Vinegar
1 tsp Dijon Mustard
1 tsp dry Basil
¾ tsp Kosher Salt
½ tsp Ground Black Pepper

Using an electric mixer, blend mayonnaise and sour cream until creamy. Add remaining ingredients, blending thoroughly. Store dressing in the refrigerator.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Bourbon Cream Sauce

1/2 tbsp Butter – Block
1/2 cup Shallots
1/4 cup Jim Beam Bourbon
1/2 tbsp Chicken Stock
1 tsp Rosemary
1 tsp Thyme
1 tsp Salt
1/4 cup Bacon – cooked and chopped
1 quart Heavy Whipping Cream or half and half
1/2 tsp Ground Black Pepper
1/4 cup Liquid Roux – as needed (made by melting butter in pan and adding equal amount of flour to make a paste – then thinning with milk or water)

Heat butter in sauce pan. Sauté shallots in butter until lightly browned. Add cream, chicken stock, rosemary, thyme, salt, pepper and chopped bacon. Simmer for 15 minutes. Thicken as needed with liquid roux. Add bourbon and continue to cook a few minutes more.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Bacon Vinaigrette

Check our Lucky 32 Southern Kitchen Blog Post – In Praise of the True Southern Watermelon

1/4 cup Minced Shallots
2 1/4 tsp Dijon Mustard
1 cup Balsamic Vinegar
1/2 cup Apple Cider Vinegar
3 cup Pomace Olive Oil
2 1/4 tsp Dark Brown Sugar
3/4 tsp Kosher Salt
1 1/2 tsp Cracked Black Pepper
3/4 cup Clover Honey
10 oz Diced, cooked Bacon

In a bowl, add shallots, Dijon mustard, balsamic and cider vinegars and mix well. Slowly add the olive oil until mixed well. When oil has been emulsified, fold in dark brown sugar, kosher salt, cracked black pepper, honey and bacon and fold into mixture.

Store in proper container, label, date and refrigerate.

Makes: 7 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Whimsical Watermelon

Check our Lucky 32 Southern Kitchen Blog Post – In Praise of the True Southern Watermelon

2 cups diced Watermelon, 1 inch cubes
1 tsp Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil
2 tsp fresh Mint, chiffonade
1 oz Country Ham, chiffonade
1 oz Ricotta Cheese

To a bowl, add watermelon, vinegar, oil and 1 teaspoon mint; mix well.Transfer to a chilled soup bowl. Top with ham, cheese and remaining mint.

Makes – 1 serving

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Two-Onion Mashed Potatoes

1 lb Potatoes – cut into large pieces
1 tbsp Flake Salt
1 stick Butter – Room Temperature
3/4 cup Green Onions – ¼” chop all the way through
1/2 cup Leeks – ¼” chop up to 1” of green
1/3 cup Parmesan Cheese – Grated
Salt and Pepper to taste

To chop scallions, wash and shake dry. Cut off roots then chop ¼” from root end all the way through the onion. To cut leeks, wash well and shake dry. Remove outer leaves if necessary. Remove roots and quarter leek lengthwise up through 1” of green. Remove green leaves. With two quarters together, cut leek ¼”.

In large pot add potatoes and enough water to cover. Add salt and stir to dissolve and boil 35-40 minutes or until soft all the way through.

In sauté pan, melt 2 tablespoons of butter and add leeks and scallions. Sauté until tender throughout. Onions will have cooked down by half.

Drain and remove cooked potatoes. Add potatoes to bowl of electric mixer with paddle attachment. Mix on low speed for 2 minutes. Add remaining butter, leeks and scallions and mix till desired smoothness. Add parmesan cheese and mix.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Turnip Greens

1 pound Turnip Greens
1 cup Yellow Onions, chopped
1/3 pound Bacon, chopped
1/4 White Vinegar
3 tbsp Sugar
4 cups Chicken Broth (2 cans)
2 tsp Salt
1 tsp Black Pepper

Wash greens well. Add bacon to Dutch oven and heat on medium heat. When bacon is rendered, add onions and cook until golden.Add greens and cook until wilted. Add remaining ingredients and reduce heat to a simmer. Simmer for 30-45 minutes. Greens are done when the stems are tender and broth is seasoned.

Makes – 4

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Spicy Cheddar Rounds

4 ½ oz Sharp Cheddar Cheese
1 ½ oz Gorgonzola Cheese
2 tbsp Reggiano Parmesan Cheese
1 cup All Purpose Flour
½ tsp Flake Salt
½ tsp Cayenne Pepper – Ground
¼ lb Unsalted Butter

Pre-heat convection oven to 350 degrees. Combine first six ingredients in mixing bowl. Toss to coat cheese with flour. Add cheese mixture to food processor & process until mixture is smooth – but try not to over mix.

Rounds can be made by either by:

Portion mixture onto plastic wrap and twist ends to secure. Snip one end off and drop into pastry bag. Pipe 1” diameter rounds onto prepared sheet pan.
Forming a log, wrapping in wax paper and chilling or freezing the dough. Then simply cutting slices to bake.

Bake for 14 minutes (do not over bake). Cool.

Makes: 2 Dozen

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Seattle Grit Cakes

2 tbsp Butter
1 cup Spinach
2 oz julienne Onions
2 oz sliced Portabella Mushrooms
2 oz Asparagus Tips
Deep Grit Cakes (see recipe)
½ cup Wild Mushroom Sauce (see recipe)

For each serving of grits heat 2 tablespoons butter in a saute’ pan. Saute’ spinach, onions, portabella slices and asparagus tips until vegetables are tender. Top two grit cakes with this mixture and finish with ½ cup of the mushroom sauce.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Roasted Sweet Potatoes

3 lb Sweet Potatoes – cut into 8 wedges
1/3 to ½ c Olive Oil
1.25 tbsp Sugar
1 tsp Salt
pinch Black Pepper
pinch Cayenne Pepper

Peel potatoes and cut each potato into 8 wedges lengthwise. In a mixing bowl combine all ingredients with a wire whisk. Add potato wedges and toss until evenly coated. Spread evenly on sheet tray or roasting pan. Roast in oven at 375 ° for 10 minutes. Rotate and stir potatoes and roast 10-15 more minutes or just until lightly browned and fork tender

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.