Creamed Southern Style Collard Greens

• 6 Strips-Smoked Bacon-sliced into strips • ¼ Cup-White Onion-diced small • ¼ Cup-Red Bell Pepper-stem/seeds removed, diced small • 2 Cloves-Garlic-chopped fine • 8 Cups-Collard Greens-cut stem off at bottom of leaf, rinse clean with cold water • To Cover-Water • ¼ Cup-Apple Cider Vinegar • To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper • 1 1/2 Cups-Heavy Whipping Cream • …

Dirty Sausage Grits

• ½ Cup-Stone Ground Grits • 1 Cup-Whole Milk • 2 Cup-Water-plus extra • 2 Tablespoons-Unsalted Butter • To Taste-Kosher Salt/Black Pepper • ½ Cup-White Cheddar Cheese • ½ Pound-Sage Breakfast Sausage • 1 Each-Poblano Pepper-stem/seeds removed, diced • 2 Each-Green Onion-sliced thin • 1 Each-Pickled Cherry Pepper-fine diced   Directions 1. Bring water and milk to a low boil …

Bacon & Egg Kale Salad

• 8 Strips Bacon-cut into thin strips • 1 Tablespoon-Dijon Mustard • 2 Tablespoons-Sherry Vinegar-or red wine • To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper • 4 Each-Eggs • 1 Tablespoon-Unsalted Butter • 2 Bunches-Lacinato Kale (aka-Tuscan Kale) stem removed slice into ¼“ strips • ¼ Cup-Roasted Pecans-chopped • ½ Cup-Feta Cheese-crumbled   Directions 1. Warm a non-stick pan over medium …

Spinach Chorizo Rigatoni

• 12 Ounces-Mexican Chorizo • 2 Each-Green Onions-sliced thin • 3 Cloves-Garlic-chopped fine • 2 Tablespoons-Fresh Lemon Juice • 5 Ounces-Baby Spinach • 1 Pound-Rigatoni Pasta • To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper • To Taste-Parmesan • Optional-Toasted Panko Bread Crumbs-toss panko with a little oil, toss in pan over medium heat   Direction 1. Bring a large pot of …

Papa Pete’s Pasta and Bean Soup

• 1/2 Cup-Olive Oil • 1 1/2 Cups-Yellow Onions-medium dice • 2Cups-Carrot-medium • 1 Pound-Country Ham-chopped medium • 3 Cloves-Fresh Garlic-chopped • 1-30 Ounce Can-Whole Peeled Tomatoes-drained and crushed by hand • 1/2 Ounce-Fresh Oregano-rough chopped leaves only • To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper • 8 Cups-Chicken Stock • 5-15 Ounce Cans-Northern Bean-drained, do not rinse • ½ Pound …

Pork Tenderloin with Wilted Collards & Fried Black Eyed Peas

• 6 Cups-Collard Greens-thick stem removed, halved, washed • 1 Cup-Black Eyed Peas-cooked(or canned), drained, dried • To Drizzle-Olive Oil plus extra to fry • To Taste-Chef Troy’s Spice Mix • 1 Each-Pork Tenderloin-sliver skin trimmed • 8 Slices-Smoked Bacon-cut into thin strips • ¼ Cup-White Onion-small dice • 1 Tablespoon-Dijon Mustard • 2 Cloves garlic • 3 Tablespoons-Red Wine …

Pork Rib Pozole Rojo

Ribs • 3 Tablespoons-Olive Oil • 1 Rack-Baby Back Ribs-remove membrane from back of ribs, cut in between every other bone • To Taste –Chef Troy’s Back Rub   Pozole` • ½ Cup-Yellow Onion-diced • 3 Roma Tomatoes-diced • ¼ Cup-Tomato Paste • 3 Cloves-Fresh Garlic-chopped fine • ¼ Cup-Red Wine Vinegar • 2 Tablespoons-Honey • To Taste-Kosher Salt/Black Pepper …

Potato & Rice Hash with Chopped Pork and Eggs

• 2 Tablespoons-Extra Virgin Olive Oil • 1 ½ Cup-Cooked Rice • ¾ Pound-Russet Potato-peeled, ½” dice, boiled, drained and cooled • 4 Each-Green Onions-sliced on bias (not too thin) • 8 Ounces-Shitake Mushrooms- stem removed, slice • To Taste-Chef Troy’s Spice Mix- or kosher salt/black pepper • 2 Cloves-Fresh Garlic-fine diced • 1 Cup-Leftover Pulled Pork (not sauced) –rough …

Sage Apple Walnut Butter Stuffed Pork Chops

• 4 Each-Pork Chops-preferably bone-in • 8 Tablespoons-Unsalted Butter-cold, chopped fine • 2 Slices-Prosciutto-thin sliced, chopped • 1/2 Cup-Granny Smith Apple-cut off core and diced • ¼ Cup-Walnuts-drizzle with oil, season with salt, roasted at 300 degrees until fragrant. • 8 Leaves-Fresh Sage • 1 Tablespoon-Corn Starch, plus extra • To Drizzle-Olive Oil • To Taste-Kosher Salt/Black Pepper • 1 …