FOUNDRY
FEASTS A COMMUNAL COOKBOOK
page 1
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a p p e t i z e r s
04
s o u p s 14 s a l a d s
20
b r e a k f a s t
24
main courses 30 c o c k t a i l s
58
d e s s e r t s
64
page 3
appetizers
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BLA CK BEAN CORN SALSA
I NG R EDI ENTS 1 can
shoe peg corn
1/4 cup
apple cider vinegar
1 or 2 cans
black beans, rinsed and drained
1/4 cup
canola oil
1/4 cup
chopped scallions
1/4 cup
sugar
1pkg
feta cheese crumbled
PR EP T I M E 1 0 min s
1.
Mix the first 5 ingredients together.
2.
Then combine with the second 3 ingredients.
TOTAL TI M E
SERVING SIZE
10 mins
a party
page 7
SU BMITTED BY:
J AS REB ER | TAMPA
page 8
C R OCK POT SAUSAGE Q UESO DIP
This is the world’s easiest crock pot chip dip!
IN G R EDI ENTS 2 cups
ground pork sausage (Jimmy Dean roll is what I usually use)
3/4 cups
Rotel (I do mild, but you can substitute for spicy)
3-1/2 tsp
cream cheese
1 tsp
tortilla chips
1 cup
butter, melted
1 tsp
vanilla extract
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVING SIZE
1 0 min s
30 mins
40 mins
a party
1.
Brown the sausage in a pan and drain the fat.
2.
Put cream cheese, Rotel and browned sausage in a crock pot and cook until ingredients have all melted together (stir occasionally).
3.
Dip chips and enjoy!
page 9
SU BMITTED BY:
L AU R E N M AR QU E SS | ORLAN DO
page 10
K A R A M cK INNEY’ S FAMOUS SALSA
I NG R EDI ENTS
1.
1 can
Rot-el
1-2 pinches
cumin
1 can
diced tomatoes
1 squeeze
honey
1/4 cup
diced onion
1
lime juice
1
jalapeno
1 clove
garlic
1 cup
cilantro
1/2 tsp
salt
T O TA L TI M E
M AK E S
20 min
1 jar
Blend all ingredients in a food processor only pulsing 30 times.
CLICK HERE TO WATCH HOW IT IS MADE
page 11
SU BMITTED BY:
N I C K M cK I N N E Y | ORLAN DO
page 12
HE RBED F ETA D IP
I NG R EDI ENTS 6 oz
feat
1/2 cup
finely chopped flat-leaf parsley
1/4 cup
finely chopped fresh mint
2 tbsp
finely chopped fresh dill, plus torn sprigs for serving Kosher salt freshly ground black pepper olive oil
T O TA L TI M E
M AK E S
10 min
1 1/4 cups
1.
Blend feta and a splash of water in a food processor.
2.
Transfer to a medium bowl and mix in parsley, mint, and chopped dill.
3.
Season with salt and pepper.
4.
Drizzle with oil and top with dill sprigs.
* bo n appet it Recipe
page 13
SU BMITTED BY:
N I C K M cK I N N E Y | ORLAN DO
soups
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SP LIT PEA SO UP
IN G R EDI ENTS 2 tbsp
olive oil
1 cup
chopped leftover ham
1
medium onion, chopped
1
ham bone
2
medium leeks, white and pale green parts only, chopped
6
sprigs thyme
2
celery stalks, chopped
2
bay leaves
4
garlic cloves, chopped
2 cups
green split peas
2 tbsp
Worcestershire sauce
Kosher salt
sour cream and croutons (for serving)
freshly ground pepper 2
Yukon Gold potatoes, unpeeled, cut into small pieces
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVINGS
2 0 min s
2 h our s
2.5 hours
8
1.
Heat oil in a large pot over medium heat. Add onion, leeks, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until vegetables are soft, 10–12 minutes.
2.
Add potatoes and ham. Cook, stirring occasionally, until potatoes are just softened, 8–10 minutes.
3.
Add ham bone, thyme sprigs, bay leaves, and split peas and add water to cover. Bring to a boil, reduce heat, and simmer, uncovered, until peas are very soft and falling apart, 1½–2 hours.
4.
Remove ham bone (along with any meat that is still attached), thyme sprigs, and bay leaves from soup. Add Worcestershire sauce; season with salt and pepper.
5.
Serve soup with sour cream and croutons, if desired.
* bo n appet it Recipe
page 17
SU BMITTED BY:
N I C K M cK I N N E Y | ORLAN DO
page 18
SA USAGE LENT IL SOUP
This is a yummy sausage lentil soup that is perfect for warming up during the winter/fall months.
I NG R EDI ENTS 1 lb
Italian sausage (can be Italian turkey sausage)
1
large onion, diced
1
stalk celery, chopped
2
large carrots, chopped
1
small zucchini, chopped
6 cups
chicken broth
2 cups
water
2 - 14.5 oz
cans diced tomatoes, undrained
2
garlic cloves
1 tsp
salt
2 cups
dry lentils salt/black pepper (to taste) Italian seasoning (to taste) red paper flakes (to taste)
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVINGS
2 0 min s
7 0 min s
90 mins
10
1.
Brown sausage; drain off fat.
2.
In a large pot combine all ingredients and bring to a boil.
3.
Reduce heat and cover. Simmer for about 1 hour or until lentils are tender.
4.
Serve and enjoy!
page 19
SU BMITTED BY:
L AU R E N M AR QU E SS | ORLAN DO
salads
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THA I CE LE RY SALAD WIT H PEANU T S
IN G R EDI ENTS
1.
3 tbsp
vegetable oil
3
scallions, thinly sliced
2 tbsp
fresh lime juice
1
red chile, such as Fresno, thinly sliced
2 tsp
fish sauce
1 cup
fresh cilantro leaves with tender stems
6
celery stalks, thinly sliced on a diagonal
1/4 cup
chopped roasted, salted peanuts
T O TA L TI M E
SERVINGS
15 min
4
Whisk together oil, lime juice, and fish sauce. Toss with celery, scallions, chile, cilantro, and peanuts.
* bo n appet it Recipe
page 23
SU BMITTED BY:
N I C K M cK I N N E Y | ORLAN DO
breakfast
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BE LGIAN WAF F LES
This is a yummy Belgian waffle recipe that is light and fluffy on the inside and crisp on the outside.
I NG R EDI ENTS 2 cups
all-purpose flour
1 cup
butter, melted
3/4 cups
sugar
1 tsp
vanilla extract
3-1/2 tsp
baking powder
1 tsp
cinnamon (or to taste)
2 large
eggs (separate whites and yolks into different bowls)
1-1/2 cups
whole milk
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVING SIZE
2 0 min s
10 mins
30 mins
4
1.
In a bowl, combine flour, sugar, cinnamon and baking powder.
2.
In another bowl, lightly beat egg yolks and then mix in milk, butter and vanilla. mix well. Stir into dry ingredients just until combined.
3.
In a separate bowl beat egg whites until stiff peaks form. Gently fold egg whites into batter.
4.
Cook batter in a waffle iron until golden brown.
5.
Top with any toppings you like (syrup, whipped cream, strawberries, powdered sugar, nutella, etc.)
page 27
SU BMITTED BY:
L AU R E N M AR QU E SS | ORLAN DO
page 28
BR E AKFAST BU RRIT O
If I ask my kids what they want to eat, especially for breakfast, they will say breakfast burrito. This is a very simply yet delicious recipe.
I NG R EDI ENTS 3
eggs
4 tbsp
butter
4 tbsp
shredded cheese
4 tbsp
black beans
2 tsp
fresh cilantro
to taste
Kara’s homemade salsa
4
gluten-free tortilla
PR EP T I M E 1 0 min s
CO O K T I M E
TOTAL TI M E
SERVING SIZE
5 min s
20 mins
4
1.
Heat butter in a saute pan over medium heat until golden brown. Add eggs and cook until desired consistency, about 1-2 minutes.
2.
Add cooked eggs to tortilla. Layering shredded cheese and black beans on top of the eggs.
3.
Wrap the tortilla and lay on the flat side into the pan. Once it starts to sizzle, flip and seal the burrito.
4.
Close the ends by pressing the spatula on either side.
5.
Once golden brown you are ready to remove from the heat and eat.
CLICK HERE TO WATCH HOW IT IS MADE
page 29
SU BMITTED BY:
N I C K M cK I N N E Y | ORLAN DO
main courses
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R OSEMARY ST EAK
The most amazing melt-in-your-mouth tenderness you will ever experience from a steak.
I NG R EDI ENTS cover the steak
salt
to taste
pepper
1 tbsp
vegetable oil
4 tbsp
butter
1 sprig
rosemary
4
New York strips
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVING SIZE
Over night
10-11 mins
40 mins
4
1.
Season and refrigerate it on a rack overnight.
2.
Preheat your pan over a medium heat for about five minutes to ensure that when the steak touches the oiled pan it’s sizzling, not steaming. Otherwise, the meat will stick, and you and your steak will be sad.
3.
When the edge of the steak (where it touches the pan) is golden brown, it’s time to flip. The goal is a uniform pink interior and wrap-around crust, so even cooking is essential. After about 10 minutes, when you think you’ve reached perfect steak nirvana, test it with a thermometer (inserted horizontally into the meat in order to reach the center). When you get to 125-135 degrees, you’ve reached medium-rare territory. Steak will continue to cook a bit after you let it rest, so it’s important not to overcook it.
CLICK HERE TO WATCH HOW IT IS MADE
4.
The key to next-level steak flavor is butter (the answer to every question is always butter). Spooning melted unsalted butter and rosemary over the meat for about 30 seconds ensures a richer flavor and more sophisticated crust as the butter mixture and steak juices mingle. Once you’ve finished the butter bath, put the steak on the cutting board and let it rest for five to ten minutes. The juices need to redistribute—we cannot emphasize that enough.
5.
Cut thickly, and enjoy. As if not enjoying that would be an option.
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*bon appet it R eci p e
SU BMITTED BY:
N I C K M cK I N N E Y | ORLAN DO
page 34
H OMEMADE PIZ Z A
Makes two 12”-14” pizzas
D O UG H
S AU C E
1 1/4 cup
water, hot but not boiling
2 cans
pizza sauce or spaghetti sauce
4 tsp
sugar
to taste
tomato paste
4 tsp
olive oil
3 cloves
minced garlic
2 1/2tsp
rapid-rise or instant yeast
3 cup
whole wheat flour
1/3 cups
grated parmesan cheese
1tsp
sea salt (optional)
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVING SIZE
3 0 min s
1 8 min s
40 mins
4
D O UG H
P I Z Z A M AK I N G P R OC E S S
1.
Whisk water, sugar, oil, and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 min; it should puff up a bit.
1.
2.
Separately, mix together the flour, parmesan, and salt (if using) until well combined.
3.
While running the mixer, slowly pour in the yeast mixture and mix all ingredients until yeast mixture has fully soaked through the dry ingredients.
Once the dough is made use parchment paper to spread it out, first spray with cooking spray. As you’re doing that heat up the oven to 450 with a pizza stone. Then take the stone out and sprinkle ground white corn meal on it (so the dough doesn’t stick to the stone). Flip the dough from the parchment paper onto the stone (sprinkle grated parmesan around the edge of the dough if desired). Then place it back in the oven for 5-6 minutes.
2.
While that cooks either use pizza sauce or just spaghetti sauce and mix in some tomato paste to thicken it up. Then cut up the following veggies (or whatever toppings are desired): white onion, mushrooms, broccoli, red pepper, and sometimes Greek olives. Some minced garlic is a nice addition too.
3.
Take the dough out of oven after the 5-6 mins, its fine to let it sit out while finishing cutting veggies but don’t let it keep cooking. Set oven to 400. Spread on the sauce and place all toppings on and top off with some mozzarella cheese. Place the pizza on the stone back in the oven at 400 for 12 minutes. Enjoy!
4.
Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
5.
If only making 1 pizza, wrap 2nd dough in parchment paper, place into a ziplock bag, and store in freezer. Parchment paper will keep the dough from sticking to the plastic.
CLICK HERE TO WATCH HOW IT IS MADE
page 35
SU BMITTED BY:
D AV I D K AFEL | RALEIGH
page 36
M USTARD F RIED F ISH
Fried fish is hard to nail. Often times the batter doesn’t stick properly and comes away from the fish due to steam. The dredge in this recipe is the most important part and the corn starch brings a crunch factor that sets this recipe apart.
I NG R EDI ENTS 2 pounds
fish fillets, boneless, cut to desired size (catfish is what we use)
1 cup
yellow mustard
1 cup
creole mustard, or other whole grain mustard
for frying
vegetable oil
2 cups
all purpose flour
1 - 1/2 cups
yellow cornmeal
1 - 1/2 cups
corn starch
PR EP T I M E 2 5 min s
1 - 1/2 tbsp
kosher salt
1 tbsp
freshly ground black pepper
1 tbsp
freshly ground white pepper cayenne
CO O K T I M E
TOTAL TI M E
SERVING SIZE
1 5 min s
40 mins
4
1.
Combine catfish, yellow mustard, and Creole mustard in a large bowl and toss with your hands until the catfish is thoroughly coated. Cover and refrigerate for at least 4 and up to 24 hours.
2.
Preheat Oven to 200 degrees
3.
Heat 4 inches of oil to 375 degrees in a large pot (cast iron preferred).
4.
Combine flour, cornmeal, corn starch, salt, black pepper, white pepper, and cayenne in a large bowl; whisk to combine. Dredge fish through the flour mixture and then transfer to a wire rack over a baking sheet.
5.
Drop two fillets at a time in oil and fry until the breading is very crispy, about 2 minutes per side. Transfer to a paper-lined baking sheet, hit it with some additional salt and pepper (to taste) and hold in the over while you finish the remaining fish.
6.
Serve with cocktail, tartar, or remoulade sauce.
CLICK HERE TO WATCH HOW IT IS MADE
page 37
SU BMITTED BY:
G AB E D E J E S U S | ORLAN DO
page 38
SWE E T CORN SUCCOTASH
Most people don’t associate corn with Florida. Back in the 90s Florida was the number 1 producer of sweet corn in the nation and it remains a very important crop to Florida growers. This dish compliments just about any protein and is easy to whip up and serve along fried fish, steak, or a juicy pork shop.
I NG R EDI ENTS 1 tbsp
olive oil
1 tbsp
chopped fresh chives
1 tbsp
unsalted butter
to taste
sea salt
1 tbsp
shallot or red onion (diced)
to taste
pepper
3 cups
fresh sweet corn kernels (frozen or canned work as well)
1 cup
fresh beans, such as lima or pink-eyed peas
1/2 cups
chopped ripe tomato
1 tbsp
chopped fesh parsley
PR EP T I M E 3 0 min s
CO O K T I M E
TOTAL TI M E
SERVING SIZE
1 8 min s
40 mins
4
1.
Heat oil and butter in a saute pan over medium heat until golden brown. Add shallots or onion and cook until tender, about 2 minutes.
2.
Add corn and saute 2 minutes. Add beans and saute 1 minute. Add tomato, parsley, and chives, stir to combine. Cook until all ingredients are hot. Add salt and pepper to taste.
CLICK HERE TO WATCH HOW IT IS MADE
page 39
SU BMITTED BY:
G AB E D E J E S U S | ORLAN DO
page 40
B U FFA LO C HICK E N ST U F F ED Z U CCHINI BO AT S
These buffalo chicken stuffed zucchini boats are spicy, savory, low-carb, and gluten free. A perfect single-pan dinner that’s so many great things in one.
I NG R EDI ENTS 3 medium
zucchini
1 large
chicken breast
1/2 medium
roma tomato (chopped)
3 cloves
garlic (minced)
1/4 cup
buffalo sauce
1/4 cup
mayonnaise
1/4 cup
blue cheese (crumbled)
to taste
sea salt
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVING SIZE
1 5 min s
2 5 min s
40 mins
6
1.
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease lightly if using foil).
2.
Cook the chicken breast. Heat an oiled skillet over medium-high heat. Add the chicken breast, cook for one minute without moving, then flip. Cover, turn the heat to low, and cook for 10 minutes without removing the lid. Turn off the heat and leave the lid on for another 8-10 minutes, until fully cooked (don’t lift the lid until at least 8 minutes have passed).
3.
4.
Arrange the zucchini on a baking sheet, cut side up. Sprinkle with sea salt. Bake for 10-15 minutes, until the zucchini are just starting to soften. Blot any accumulated moisture in the cavities with a paper towel.
5.
Stir together the buffalo sauce, mayonnaise, blue cheese, minced garlic, and chopped tomato. When the chicken is done, chop it finely and add to the sauce.
6.
Spoon the filling into the zucchini halves. Bake 7-10 more minutes, until the chicken is golden. Garnish with chives if desired.
Meanwhile, slice the zucchini length-wise. Use a melon baller or small spoon to partially hollow out the center of each zucchini half (this is where the filling will go).
* Who lesome Yu m Recipe
page 41
SU BMITTED BY:
M I C AH V E TTER | RALEIGH
page 42
SK ILLET-F RIED CHICKEN
This easy recipe for Southern fried chicken is the only one you’ll ever need. This is part of BA’s Best, a collection of our essential recipes.
I NG R EDI ENTS
1.
2 tbsp
kosher salt, divided
1 large
eggs
2 tsp & 1 tbsp
freshly ground black pepper
1 cups
buttermilk
1-1/2 tsp
paprika
3 cups
all-purpose flour
3/4 tsp
cayenne pepper
1tbsp
cornstarch
1/2 tsp
garlic powder
1/2 tsp
onion powder
3-4lb
chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
peanut oil (for frying)
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVING SIZE
1 h r 2 5 min s
10-12 mins
45 mins
4
Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.
2.
Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2” baking dish.
3.
Pour oil into a 10”–12” cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4”. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
4.
Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
* bo n appet it Recipe
5.
Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
6.
Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.
page 43
SU BMITTED BY:
M I C AH V E TTER | RALEIGH
page 44
OVE N-F RIED CHICKEN
This recipe is easy and delicious! The two chicken quarter version makes a perfect meal for two. We usual pair this with homemade mac & cheese, and some greens
I NG R EDI ENTS 1/4 cup
butter
1/2 cup
flour
1 tsp
paprika
1/2 tsp
dry mustard
1/2 tsp
salt
1/4 tsp
pepper
3 - 3 1/2lb
whole chicken, cut-up OR two chicken quarters (skin-on)
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVING SIZE
1 0 min s
60 mins
1hr 10mins
4
1.
Heat oven to 425 degrees.
2.
Melt the butter in a baking dish (13x9 works great for whole chicken – I add, or a 9x9 fits 2 chicken quarters perfectly. You may want to add more butter for whole chicken+1-2 tbs.)
3.
In a shallow dish mix flour, paprika, mustard, salt & pepper.
4.
Coat chicken with flour & spices mixture.
5.
Place in pan skin side down and bake uncovered for 30 min.
6.
Turn chicken and bake for an additional 30 minutes, or until juice is clear and thickest part near bone is 170 degrees for breasts and 180 degrees for thighs/legs.
7.
Remove from baking dish and place on paper towel lined plate to remove excess grease.
page 45
SU BMITTED BY:
K ATI E K I D D | CH ARLOTTE
page 46
HON E Y SR IR ACHA GLAZ ED MEAT BALLS
These Honey Sriracha Glazed Meatballs are sweet, spicy and full of so much flavor! They also take less than 30 minutes to make and are perfect for weekly meal prep!
M EAT BA LLS
S AU C E
2 lb
lean ground turkey
1/4 cup
Sriracha
1 cup
whole wheat panko breadcrumbs
3 tbsp
reduced sodium soy sauce
2
eggs
3 tbsp
rice vinegar
1/4 cup
green onions, chopped
3 tbsp
honey
1/2 tsp
garlic powder
1 tbsp
grated fresh ginger
1/2 tsp
salt
3
cloves garlic, minced
1/2 tsp
black pepper
1/2 tsp
toasted sesame oil
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVING SIZE
5 min s
2 5 min s
30 mins
8
1.
Preheat oven to 375 degrees F.
2.
In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1 1/2-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
3.
Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
4.
While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
5.
Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!
* Eat Yourself Skinn y Re ci p e
page 47
SU BMITTED BY:
B R I TTN E Y W I M B E RLY | ORLAN DO
page 48
A SIA N MU SHRO O M CHICKEN
This is a delicious Asian mushroom chicken dish.
I NG R EDI ENTS 1 lb
boneless skinless chicken breasts, cut into thin bite-sized slices
3 tbsp
cornstarch
1 tbsp
canola oil
1 tbsp
sesame oil
8 oz
crimini or white mushrooms, sliced
1
medium zucchini, cut in half lengthwise, then in 1/2-in pieces
1/4 cup
soy sauce
1 tbsp
rice wine vinegar
2 tsp
sugar
3
garlic cloved, minced
2 tsp
minced ginger (or 1/2 tsp ground ginger) sesame seeds, for garnish
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVINGS
2 0 min s
2 0 min s
40 mins
4
1.
Toss the chicken with cornstarch.
2.
Heat the canola and sesame oil in the pan.
3.
Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
4.
Remove chicken from the pan, and turn the heat up to high.
5.
Add in the mushrooms and zucchini and cook until they start to brown.
6.
Add the garlic and ginger and cook/stir for 30 seconds.
7.
Cook for another 2-3 minutes as vegetables soften a little.
8.
Add the chicken back in and stir to coat.
9.
Add in the soy sauce, sugar and rice wine vinegar and stir to coat.
10. Serve with rice (optional).
page 49
SU BMITTED BY:
L AU R E N M AR QU E SS | ORLAN DO
page 50
H ATTIE B’ S HOT CHICKEN
Hattie B’s Hot Chicken is an American restaurant chain based in Nashville, Tennessee, founded by a father and son, each named Nick Bishop. The company specializes in hot chicken, a fried chicken dish, and operates several restaurants in the Southern United States.
D RY BR I NE 1
S P I C Y C OATI N G whole chicken (about 3 lbs), washed, patted dry and cut into quarters Kosher salt freshly ground black pepper
1/2 cup
lard, melted and heated (or hot frying oil)
3 tbsp
cayenne pepper
1 tbsp
packed light brown sugar sea salt freshly ground black pepper
DI P 1 cup
whole milk
2
large eggs
1 tbsp
Louisianna-style hot sauce
1/2 tsp
paprika
1/2 tsp
garlic powder pickles for serving
D R EDG E 2 cups
all-purpose flour sea salt vegetable oil, for frying
PR EP T I M E
CO OK TI M E
TOTAL TI M E
SERVINGS
1 5 min s
30 mins
45 mins
4
1.
Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
2.
Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
3.
Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
* Hat ti e B’s Recipe
4.
Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
5.
Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.
page 51
SU BMITTED BY:
J AS ON H OLW E R DA | N ASH VILLE “ I T ’ S A N AS H V I L L E STA P L E .”
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THA I G R EEN CU RRY CHICKEN
This Thai Green Curry Chicken recipe is delicious: sweet coconut milk and spicy green curry paste are blended together and added to strips of chicken, red bell peppers, sugar peas and fresh basil, making it a real quick fix for a comforting and beautiful looking weeknight meal.
I NG R EDI ENTS 1 tbsp
virgin coconut or canola oil
1 (14 oz)
can coconut milk
1/4 cup
green curry paste
2
boneless skinless chicken breasts, thinly sliced
1 1/2 tsp
freshly grated ginger
1
red bell pepper, sliced into 1/4-in strips
1/2 tsp
finely grated lime zest
1/2 lb
sugar peas, trimmed (about 2 1/2 cups)
1
medium onion, sliced into 1/4-in strips
1/4 cup
fresh basil leaves, chopped
1 tsp
Kosher salt
1 tbsp
fresh lime juice
1 cup
low-sodium chicken broth
cooked rice or rice noodles and lime wedges
PR EP T I M E
CO OK TI M E
TOTAL TI M E
SERVINGS
1 0 min s
10 mins
20 mins
4
1.
Heat oil over medium high heat in a medium pot. Add the curry paste, the ginger and the lime zest and fry for 1 minute, until fragrant.
2.
Add onion and salt and fry for another 3 minutes.
3.
Add chicken stock and coconut milk, bring to a simmer.
4.
Add chicken, red bell pepper and sugar peas and cook for about 5 minutes or until chicken is fully cooked. Stir in fresh basil and lime juice.
5.
Serve with rice or rice noodles and lime wedges alongside.
* Valer ies Keepers Recip e
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SU BMITTED BY:
OL I V I A G R I F F I N | CH ARLOTTE
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ZUCCHINI LASAGNA WITH BO LO GNESE SAU CE
A bold meaty zucchini lasagna made with thin slices of zucchini instead of pasta. This zucchini lasagna recipe is a lower carb version of a classic!
ING R ED I ENT S 1 tbsp
butter
1 tbsp
tomato paste
2
cloves garlic
4
zucchini
3/4 lb
ground beef
1 - 15 oz
tub of part skim ricotta
salt
10 oz
frozen spinach
pepper
1/2 cup
grated fresh mozzarella
1 - 28 oz
1.
2.
can crushed San Marzano tomatoes
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVING SIZE
2 0 min s
3 0 min s
50 mins
6
First, use a peeler to create slices of zucchini. I experimented with a few different tools, including a mandoline, and found that a peeler worked best. You want the slices to be as thin as possible. Lay the slices of zucchini out on paper towels in a single layer, and blot them with another paper towel to soak up some of the extra moisture. Leave the slices of zucchini out to dry out a little while you prepare the bolognese sauce. Next prepare the bolognese sauce. Melt the butter in a medium sized pot. Once the butter has melted, run the garlic cloves through a garlic press and stir them into the butter. After a minute, add the ground beef, season with salt and pepper, and use a wooden spoon to break the beef up into small pieces. Stir frequently until the beef has browned.
3.
Pour the crushed tomatoes and tomato paste over the beef, and season with salt and pepper. Bring to a slow and steady boil and let the sauce reduce for 10 minutes.
4.
Thaw the frozen spinach (I placed it in a fine mesh strainer and ran it under hot water) and squeeze out the excess water. Then stir the spinach and ricotta together.
* The Kit chen Recipe
5.
To assemble the lasagna, start by pouring a thin layer of the bolognese sauce on the bottom of a casserole dish.
6.
Then add zucchini on top. You want a nice thick layer of zucchini, I made the layer double thick.
7.
Next add 1/2 of the ricotta and spinach mixture and spread it over the zucchini in an even layer.
8.
Then add another layer of zucchini on top.
9.
Pour half of the remaining bolognese over the zucchini.
10. Repeat the last steps, creating layers of zucchini, ricotta, and zucchini. 11. Pour the remaining sauce over the top, and sprinkle the mozzarella over. 12. Bake for 30 minutes at 350 degrees, and serve immediately. TIP: I used paper towels to blot the slices of zucchini and soak up excess moisture. You can also opt to quickly pre-bake the slices of zucchini. Do so by laying them out on parchment paper in a single layer, baking for 5 minutes at 350 degrees, and then blotting any excess moisture with paper towels.
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SU BMITTED BY:
OL I V I A G R I F F I N | CH ARLOTTE
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R OA STE D CAU LIF LOWER TACOS WITH C HIPOT LE ROMESCO
Smoky, roasted cauliflower tacos with a spicy chipotle romesco sauce! An easy (30 minutes!) and flavorful plant-based meal that’s versatile, healthy, and so satisfying!
CA ULI FLO W ER
S AU C E
2
small heads cauliflower (chopped into bite-sized pieces)
4
cloves garlic (skin on)
2 - 4 tbsp
avocado or coconut oil
1/4 cup
raw almonds
3 tsp
ground cumin
1 - 15 oz
can fire-roasted tomatoes (drained)
2
2 tsp
chili powder
cloves raw garlic (peeled)
2 tsp
smoked paprika
2 tbsp
olive oil
1 tsp
salt
1
medium lime, juiced
1/4 tsp
smoked paprika
1/2 tsp
cumin
1/4 tsp
sea salt
whole corn tortillas
1 tbsp
maple syrup
lime juice/wedges
1-2
whole chiptole peppers in adobo sauce
F O R SER VI NG 12 - 15
fresh cilantro (optional) thinly sliced red cabbage (optional) pepitas (optional) sliced avocado (optional)
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVING SIZE
5 min s
2 5 min s
30 mins
4
1.
Preheat oven to 400 degrees F (204 C) and add cauliflower to 2 large baking sheets (use more baking sheets if increasing batch size). Add oil (or omit/sub water), cumin, chili powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender.
4.
Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset heat/add sweetness, or chipotle peppers for more heat.
2.
To a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves (amount as original recipe is written // adjust if altering batch size). Roast on the center rack for 10-12 minutes or until the almonds have started to brown/ crack and the garlic is starting to get golden brown in color. Remove from oven and set aside.
5.
To serve, warm tortillas in the microwave or in the oven directly on the still-warm oven racks until pliable. Then add 1-2 Tbsp of the romesco sauce and a generous portion of cauliflower. Serve as is or garnish with lime juice/wedges, cilantro, cabbage, and/or pepitas (optional).
3.
While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce.
6.
Best when fresh. Store leftover sauce in the refrigerator up to 1 week (or 1 month in the freezer), and the cauliflower in the refrigerator up to 3 days. Reheat cauliflower in a 350-degree F (176 C) oven until warm (best when fresh).
* Mi ni malist Baker Recip e
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SU BMITTED BY:
M I C AH V E TTER | RALEIGH
cocktails
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QUARANT INARITA’ S
The best darn skinny margarita recipe!
I NG R EDI ENTS 2
limes
1/2 - 1
oranges
1- 1/2 shots
100% agave tequila (Reposado or Anejo preferred)
1 shot
Cointreau (do not substitute)
to taste
jalapeno
PR EP T I M E 1 0 min s
1.
TOTAL TI M E
SERVING SIZE
10 mins
1 cocktail
Mix all the ingredients together and add ice.
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SU BMITTED BY:
M E L I S S A AL E X AN D E R & TAR A H AS E N OU R | N ASH VILLE
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FR OZE N GIN AND T O NIC
This drink is incredibly refreshing, fun, and delicious. Note that you need to use tonic syrup, not tonic water, in this drink. The syrup is a concentrated form of tonic; tonic water would add too much dilution and not enough flavor to this frosty cocktail. Feel free to double this recipe to make a 2-drink batch.
I NG R EDI ENTS 1/4 cup
gin
2 tbsp
tonic syrup, such as Jack Ruby
1
cucumber slice (optional, for garnish)
PR EP T I M E 1 0 min s
1.
TOTAL TI M E
SERVING SIZE
10 mins
1 cocktail
Combine gin, tonic syrup, and 1 cup ice in a blender and blend until smooth. Pour into serving glass and garnish with cucumber if desired.
Editor’s Note: Flavor will vary depending on your choice of tonic syrup and gin; feel free to add a squeeze of lime if desired. On a hot day, your drink will stay frozen longer if you start with chilled gin. (Adding additional ice will dilute the drink’s flavors.)
* B ro o ks Reit z Recipe
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SU BMITTED BY:
N I C K M cK I N N EY | ORLAN DO
desserts
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Ja s R eber’s n eph ew
C HOCO LAT E BUND T CAKE
Great to make for special occasions!
I NG R EDI ENTS 12 oz
chocolate chips
1 pkg
chocolate fudge cake mix
1 cup
sour cream
1/2 cup
oil
1pkg
instant chocolate pudding
4
eggs
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVING SIZE
1 0 min s
50-55 mins
65 mins
10
1.
Pre-heat oven to 325 degrees
2.
Mix all of the ingredients in a bowl, mixing the chips in last so they stay whole.
3.
Pour into a bundt pan.
4.
Bake for 50-55 mins.
5.
Dust with confectioners’ sugar.
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SU BMITTED BY:
J AS REB ER | TAMPA
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BUTTE R M ILK BLUEBERRY MUF F INS
No need to be a baker as this recipe is so easy and it is versatile so switch it up. I have made this with cranberries & orange zest as well. Get creative and have fun. There is nothing better than fresh baked muffins on a Sunday morning.
I NG R EDI ENTS 2-1/2 cups
all-purpose flour
2
eggs
3/4 cup
granulated sugar
1-1/2 tsp
vanilla extract
1-1/2 tsp
baking powder
1
Zest of a Lemon
1/2 tsp
baking soda
1-1/2 cups
fresh blueberries
1/4 tsp
Course Sparkling Sugar
salt
1 cup
buttermilk
1/2 cup
oil (canola, vegetable or avocado)
PR EP T I M E
CO O K TI M E
TOTAL TI M E
SERVING SIZE
2 0 min s
2 5 min s
45 mins
a dozen
1.
Preheat oven to 400 degrees. Line a standard size muffin tin with parchment paper liners and spray each liner with nonstick spray for baking.
6.
Use a large scoop to divide the batter evenly into each muffin cup. They will be filled to the top. Generously sprinkle with sparkling sugar.
2.
In a large bowl mix together flour, granulated sugar, baking powder, baking soda and salt.
7.
3.
In a small bowl whisk together buttermilk, oil, eggs, vanilla extract, and lemon zest until smooth.
Bake at 400 degrees for 22-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes in the pan and then transfer to a cooling rack.
4.
Gradually mix the buttermilk into the flour mixture, stirring gently and being careful not to over-mix.
5.
Gently fold the blueberries into the batter.
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SU BMITTED BY:
D AR L E N E S QU I R ES | ORLAN DO
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