INGREDIENTS 1 Tbsp grated ginger (add more to taste) 1 minced shallot (depends on strength, but maybe 2 Tbsp) 2 Tbsp dijon mustard 1/3 cup white wine vinegar (sub whatever kind of vinegar you want, start small and add to taste) 1/2 cup extra virgin olive oil (again feel free to sub out for avocado […]
posted by: eatingWhat kind of pie doesn’t need to be baked? Sometimes creative challenges lead you to the most delicious solutions. We don’t have an oven at Bonnaroo, so instead of baking bread, we grill it. And instead of baking pie or other sweets, we make desserts that don’t need any oven time – like this banana […]
posted by: eatingIngredients (serves 15) 2 T. brown sugar 2 T. kosher salt 2 T. fresh ground black pepper 1 T. paprika 6 lbs. bone-in pork shoulder [butt], skin removed 1/4 cup dijon mustard green onions or chives for garnish Equipment grill, tongs, electric roasters Directions Combine the brown sugar, salt, pepper, and paprika in a small […]
posted by: eatingA rose by any other name would smell just as sweet. And whether you call it “polenta” or “grits” [or a name of your own invention], a bowl of creamy, garlicky corn pudding just tastes good. Polenta is an flavorful, creamy base for just about anything – stews, sauces, sauteed vegetables, or our BBQ black eyed […]
posted by: eatingThese peas make quick friends. Guaranteed, every time we serve these black-eyed peas, we get recipe requests. Tangy, smoky, and sweet, they even made a seven-year-old boy a fan – he promised to make them for his parents. Ingredients 1 1/2 c. dried black eyed peas, sorted, soaked overnight, drained, and rinsed [or use Anson […]
posted by: eating