COLLARD GREENS

SEARED SCALLOPS

GRILLED GULF SHRIMP

FILET MIGNON

BONE – IN PORK CHOP

NEW YORK STRIP

JOYCE FARMS CHICKEN

SEMOLINA GNOCCHI

BRUSSELS SPROUTS

HEARTH GRILLED OCTOPUS

SMASHED POTATOES

GRILLED ASPARAGUS

BEET RISOTTO

HALIBUT

SCALLOP RISOTTO

TRUFFLE RISOTTO

RIGATONI BOLOGNESE

RED SNAPPER

RAVIOLI

MAFALDINE

SEAFOOD LINGUINI

ROASTED CHICKEN

MEATBALLS (3)

DUCK RAGU

Trim and wash the collard greens: remove thick stems by folding each leaf in half and slicing along the stem. Stack leaves, roll tightly, and slice into 1-inch ribbons. Rinse sliced greens thoroughly in several changes of cold water to remove grit, then spin or pat dry. Measure out about 2 lbs trimmed leaves.

Prepare the collards

Peel and finely dice onion to equal about 1 cup. Peel and mince 4 garlic cloves. Slice the Conecuh smoked sausage into 1/4-inch rounds or half-moons (about 8 oz). Measure out chicken broth, vinegar, brown sugar, spices, and optional liquid smoke/hot sauce.

Prep other ingredients

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter foams. Add the sliced Conecuh sausage and cook 4–5 minutes, stirring occasionally, until edges are browned and some fat renders. Use a slotted spoon to transfer sausage to a plate, leaving rendered fat in the pot. Add the diced onion to the pot and cook 4–5 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Sauté aromatics and sausage

Add 2 tablespoons apple cider vinegar to the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Stir in 1 tablespoon brown sugar and 2 cups low-sodium chicken broth. Add 1 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and optional 1 teaspoon liquid smoke and 1 teaspoon hot sauce if using. Bring the liquid to a gentle simmer.

Deglaze and build braising liquid

Return the browned Conecuh sausage and any accumulated juices to the pot. Add the prepared collard greens in batches, allowing each batch to wilt slightly before adding the next so they fit in the pot. Stir to combine so greens are submerged in the braising liquid. Cover the pot partially with a lid, reduce heat to low–medium to maintain a gentle simmer, and braise 30–40 minutes, stirring every 8–10 minutes, until collards are tender and flavors have melded. If liquid reduces too quickly, add up to 1/2 cup additional broth or water as needed.

Braise the collards

Taste the collards and adjust seasoning: add more salt, pepper, or vinegar to brighten as desired. If you prefer a touch more sweetness, stir in a little extra brown sugar. For a tangy finish, add another teaspoon of apple cider vinegar. Remove from heat and let sit 5 minutes for flavors to settle.

Finish and adjust seasoning

Transfer braised collard greens and slices of Conecuh sausage to a serving bowl. Spoon some of the braising liquid over the top. Serve hot as a side dish alongside cornbread, rice, or your preferred mains.

Serve

collard greens

Conecuh smoked sausage

unsalted butter

olive oil

yellow onion

garlic

low-sodium chicken broth

apple cider vinegar

brown sugar

crushed red pepper flakes

kosher salt

freshly ground black pepper

liquid smoke (optional)

hot sauce (optional)

Pat scallops very dry with paper towels. If there are small side muscles attached, remove them by peeling away. Place scallops on a plate and season both sides lightly and evenly with kosher salt and freshly ground black pepper.

Prepare scallops

Let scallops sit at room temperature for 10–15 minutes while you preheat the pan. This helps them sear evenly.

Room temperature

Place a heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat. Add olive oil and let it heat until shimmering but not smoking, about 1–2 minutes.

Heat pan

Add scallops to the pan in a single layer, flat side down, leaving space between them (work in two batches if necessary). Do not move them. Cook undisturbed for 1.5–2 minutes, until a deep golden-brown crust forms on the bottom.

Sear scallops

Flip each scallop with tongs or a fish spatula and immediately add the butter and the lightly crushed garlic clove to the pan. Tilt the pan slightly and spoon the melted butter over the scallops (baste) as they finish cooking for another 1–1.5 minutes. Total cook time per scallop should be about 3–3.5 minutes; scallops should be opaque in the center and springy to the touch.

Flip and finish

Remove the garlic clove after basting once or twice so it doesn't burn. Squeeze the lemon juice into the pan and swirl to deglaze, picking up any browned bits to create a quick pan sauce. Turn off the heat.

Deglaze & finish

Transfer scallops to a warm plate. Spoon the pan sauce over the scallops, sprinkle with chopped parsley, and serve immediately with lemon wedges on the side.

dry sea scallops (large)

olive oil (or neutral oil)

fresh lemon juice

fresh parsley, chopped

lemon wedges

Rinse the shrimp under cold water, pat dry thoroughly with paper towels. If not already deveined, remove the vein with a small knife or deveining tool. Leave tails on for presentation if desired.

Prepare shrimp

In a medium bowl whisk together olive oil, fresh lemon juice, minced garlic, smoked paprika, kosher salt, black pepper and red pepper flakes (if using). Taste quickly and adjust salt or lemon as desired; marinade should be bright and slightly salty.

Make marinade

Place the dried shrimp in the bowl with the marinade and toss to coat evenly. Add chopped parsley and toss again. Cover and refrigerate for 15–30 minutes (no more than 30 minutes so shrimp do not become mushy).

Marinate shrimp

Thread 3–4 shrimp onto each skewer, piercing once near the tail and once near the head so shrimp lie flat. If using wooden skewers, ensure they were soaked for at least 30 minutes prior to prevent burning.

Skewer shrimp

Preheat a gas or charcoal grill to medium-high heat (about 375–425°F / 190–220°C). Clean and oil the grates well to prevent sticking.

Preheat grill

Place skewered shrimp on the hot grill. Cook 2–3 minutes on the first side without moving until opaque and lightly charred at the edges. Flip and grill another 1–2 minutes until shrimp are just cooked through (internal temperature ~145°F / 63°C) and firm to the touch. Total cook time per side will depend on shrimp size; avoid overcooking.

Grill shrimp

During the last minute of grilling, brush melted butter over the top of the shrimp for extra richness and shine.

Optional baste

Remove shrimp from grill and transfer to a serving platter. Sprinkle with any remaining chopped parsley, squeeze lemon wedges over the top to taste, and serve immediately.

large Gulf shrimp (peeled, deveined, tails on)

extra-virgin olive oil

garlic (minced, about 3 cloves)

smoked paprika

red pepper flakes (optional, for heat)

fresh parsley (finely chopped)

unsalted butter (melted, optional for basting)

wooden skewers (soaked 30 minutes) or metal skewers

Remove the filet mignons from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat them dry thoroughly with paper towels to remove surface moisture.

Bring steaks to room temperature

Season both sides of each steak generously with kosher salt and freshly ground black pepper. If using, sprinkle garlic powder lightly on both sides. Press the seasoning gently into the meat so it adheres.

Place a heavy-duty skillet (preferably cast-iron) over medium-high to high heat. Let it heat for 3–5 minutes until very hot. Add the neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Preheat pan

Add the steaks to the hot pan, spacing them so they do not touch. Sear without moving for 2 1/2–3 minutes to form a deep brown crust. Flip and sear the second side for 2 1/2–3 minutes.

Sear steaks

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter and aromatics for about 1–2 minutes.

Add butter and aromatics

Continue cooking and basting until steaks reach target internal temperatures when measured with an instant-read thermometer: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For typical 1 1/2–2 inch filets aiming for medium-rare, expect an additional 1–4 minutes of cooking while basting. If steaks are very thick, you can finish in a 400°F (200°C) oven for 3–6 minutes after searing.

Finish to desired doneness

Transfer the steaks to a warm plate or cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. The internal temperature will rise a few degrees during this time.

Rest steaks

While the steaks rest, optionally make a quick pan sauce: with the pan still hot, pour off any excess fat leaving about 1 tbsp. Add 1 tablespoon red wine or beef stock to the pan, stir and scrape up browned bits with a wooden spoon, simmer for 30–60 seconds until slightly reduced, then swirl in 1 tablespoon of butter and remove from heat. Spoon sauce over steaks.

Optional pan sauce

Sprinkle a pinch of coarse sea salt over the steaks (if desired) and a light scattering of chopped fresh parsley. Serve immediately.

Finish and serve

filet mignon steaks (about 1 1/2–2 inches thick)

garlic powder (optional)

neutral oil with high smoke point (canola, avocado, or grapeseed)

fresh garlic cloves, smashed

fresh thyme sprigs

fresh rosemary sprigs

coarse sea salt or finishing salt

fresh parsley, finely chopped

red wine or beef stock (for quick pan sauce, optional)

Remove pork chops from refrigerator 30 minutes before cooking to bring to near room temperature. Pat each chop dry on all sides with paper towels; dry surfaces sear better.

Prep pork chops

In a small bowl combine kosher salt, black pepper, garlic powder and smoked paprika. Rub olive oil over both sides of each chop, then evenly rub the spice mixture over the chops. Sprinkle chopped rosemary, thyme leaves and lemon zest over both sides and gently press so herbs adhere.

Season

Place a heavy skillet (cast iron preferred) over medium-high heat. Heat until very hot, about 3–5 minutes. Add a thin film of oil if the pan is not well seasoned (about 1 tsp).

Place chops in hot skillet, bone side away from you, leaving space between each chop. Sear without moving until a deep golden-brown crust forms, about 3–4 minutes. Flip and sear the other side for 2–3 minutes.

Sear

Reduce heat to medium or transfer skillet to a 375°F (190°C) oven to finish, depending on chop thickness. Cook until internal temperature at the thickest part (not touching bone) reaches 140°F (60°C) for slightly rosy center or 145°F (63°C) if you prefer fully done, about 4–8 more minutes depending on thickness. Use an instant-read thermometer for accuracy.

Finish cooking

Transfer chops to a cutting board or plate and tent loosely with foil. Rest for 5–7 minutes (carryover will raise temperature a few degrees).

Rest

While chops rest, keep skillet over medium heat. If pan is excessively greasy, spoon off all but about 1 tablespoon of fat. Add butter to the skillet and melt.

Add the minced shallot and sauté 1–2 minutes until softened and translucent. Add minced garlic and cook 20–30 seconds until fragrant, taking care not to burn.

Deglaze the pan by adding the white wine (or 1 tablespoon stock) and scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half, about 1–2 minutes.

Pour in chicken stock and bring to a simmer. Reduce the liquid until slightly thickened, about 4–6 minutes.

Whisk in Dijon mustard and heavy cream (if using). Cook 1–2 minutes to incorporate and slightly thicken. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.

Off heat, swirl in 1 tablespoon cold butter to finish the sauce and add gloss. Stir in chopped parsley.

Spoon sauce over rested pork chops and serve with lemon wedges on the side.

Serve each pork chop with a lemon wedge to squeeze over the top, if desired.

bone-in pork chops (about 1 to 1 1/4-inch thick)

garlic powder

fresh rosemary, finely chopped

fresh thyme leaves

lemon zest

shallot, finely minced

garlic, minced

dry white wine or chicken stock

chicken stock

Dijon mustard

heavy cream (optional for a richer sauce)

salt

Remove the New York strip steaks from the refrigerator 45–60 minutes before cooking and leave them uncovered on a rack or plate. This brings them to near room temperature and promotes even cooking.

Temper steaks

Pat the steaks dry with paper towels on all sides. Dry surface ensures good sear.

Season both sides generously with kosher salt and freshly ground black pepper. If using, sprinkle garlic powder evenly. Press the seasonings gently into the meat.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes. The pan should be smoking lightly when ready.

Add 2 tablespoons neutral oil to the hot pan and swirl to coat. Immediately place the steaks in the pan, presentation side down first, leaving space between them. Do not move the steaks during the initial sear.

Sear without moving for 2.5–3 minutes until a deep brown crust forms. Using tongs, flip the steaks and sear the other side for 2–3 minutes.

Reduce heat to medium. Add the 2 tablespoons unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks continuously for 1.5–3 minutes to deepen color and infuse flavor.

Baste and finish

Check doneness with an instant-read thermometer: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For medium-rare aim for 130°F before resting; the temperature will rise a few degrees while resting.

Transfer the steaks to a cutting board or platter and tent loosely with foil. Let rest 6–10 minutes to allow juices to redistribute.

While steaks rest, spoon the infused butter, garlic, and herb mixture from the pan over the steaks or reserve in a small dish to spoon over when serving.

Just before serving, sprinkle each steak lightly with flaky sea salt. Serve whole or slice across the grain into slices and garnish with lemon wedges if desired.

New York strip steaks

Kosher salt

Freshly ground black pepper

Garlic powder (optional)

Neutral high-smoke-point oil (canola, vegetable, or grapeseed)

Unsalted butter

Fresh garlic cloves, smashed

Fresh thyme sprigs

Fresh rosemary sprig (optional)

Resting salt (flaky sea salt or Maldon)

Lemon wedges (optional)

Remove the chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Preheat the oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels.

Prepare the chicken

In a small bowl combine 3 tbs olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, smoked paprika, 2 tsp kosher salt, 1 tsp black pepper, and honey (if using). Whisk until combined.

Make the marinade

Loosen the skin over the breasts gently with your fingers and rub about half of the marinade directly onto the meat under the skin. Rub the remaining marinade all over the exterior of the chicken, and inside the cavity. If time allows, place the chicken in a covered container or resealable bag and refrigerate for 1–4 hours (or up to overnight) to deepen flavor. If short on time, roast immediately.

Season and marinate

Tie the legs together with kitchen twine and tuck the wing tips under the body to promote even cooking and a compact shape.

Truss (optional)

Arrange the quartered onion, carrot chunks, celery and halved potatoes in a large roasting pan or rimmed baking sheet. Drizzle 2 tbs olive oil over the vegetables and season with 1 tsp salt and 1 tsp black pepper; toss to coat. Spread the vegetables into an even layer and create a small well in the center to hold the chicken (or place a roasting rack over the vegetables and set the chicken on the rack).

Place the prepared chicken breast-side up on top of the vegetables or on the rack. If using, brush the chicken with 2 tbs melted butter for extra browning.

Roast the chicken in the preheated 425°F (220°C) oven for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue roasting until the internal temperature reaches 160–165°F (71–74°C) at the thickest part of the thigh (about 40–60 more minutes for a 4–5 lb chicken). Total time will depend on chicken size; estimate roughly 18–20 minutes per pound after the initial high-heat period.

Roast

Every 20 minutes after reducing temperature, baste the chicken with pan juices or additional melted butter/honey mixture for a glossy, flavorful skin.

Baste (optional)

When the chicken reaches the target temperature, remove it from the oven, transfer to a cutting board, and tent loosely with foil. Let rest for 15–20 minutes to allow juices to redistribute; the internal temperature will rise a few degrees during resting.

Carve the chicken into breasts, thighs, drumsticks and wings. Spoon roasted vegetables and pan juices onto a serving platter. Sprinkle chopped fresh parsley over the chicken and vegetables and serve with lemon wedges alongside.

Collard Greens

Seared Scallops

Grilled Gulf Shrimp

Filet Mignon

Bone – In Pork Chop

New York Strip

Joyce Farms Chicken

Semolina Gnocchi

Brussels Sprouts

Hearth Grilled Octopus

Smashed Potatoes

Grilled Asparagus

Beet Risotto

Halibut

Scallop Risotto

Truffle Risotto

Rigatoni Bolognese

Red Snapper

Ravioli

Mafaldine

Seafood Linguini

Roasted Chicken

Meatballs (3)

Duck Ragu