Life is an incredible adventure
Any subtle flavoured fish will be perfect with the sesame seeds. Sesame seeds are one of the oldest cultivated crops, withstanding drought conditions while still maintaining a high fat content and nutty flavour. We serve with Sautéed Bok Choy and Oyster Sauce.
These are fun! Smashed, not mashed. Roughly smashing a baked or boiled potato and drizzling with a little olive oil. For crispy little bites, we like to heat them again on high heat after smashing but it’s not necessary.
Belgian Endive is a bit of an acquired taste. A little bitter, it is especially used in French inspired salads, for crudities, and braised or grilled. Use any nuts or seeds you have on hand or prefer.
Tajin Classico Seasoning from Mexico is really good on just about anything. We like it sprinkled on chicken breasts, or fruit and vegetables. It’s mild with some dried peppers, sea salt and dehydrated lime.
We were introduced to this stunning Honey Greek Yogurt while staying at the Burke Mansion Bed & Breakfast in Macon, Georgia. Greek Gods Honey Yogurt is decadent, like velvet with the sweetness of honey.
Simple meals are the best for hot days! Summer along with smoke from forest fires arrived here all in the same week. We went from braising to barbecuing in a matter of days. Grill baguette or buns to serve alongside this quick and easy meal.
Horseradish has been cultivated since antiquity! It’s a perennial that stores in the freezer like ginger can be. Very strong freshly grated, we usually opt for the prepared jars! nearly always found near roast beef.
Beef Tenderloin or Filet Mignon is one of the most expensive cuts of beef. Its low-fat content is prone to over-cooking, so don’t get too busy visiting with the company. Tenderloin should not be cooked past an internal temperature of 140.
Although using oil and vinegar to dress vegetables is as old as Ancient Greece and Rome, it became popular as a French dressing by the 1700’s.
