by Denise Simmons, Corporate Executive Chef | Feb 8, 2017
Before Valentines, take time to read “True love starts in the kitchen”… with Chef Anne from Lewis Ginter Botanical Garden, highlighted in Richmond Times-Dispatch! Sink your teeth into these Valentines Day foods with a makeover.
by Denise Simmons, Corporate Executive Chef | Feb 1, 2017
12oz bacon, diced ½c onion, diced pinch salt 3T brown sugar 2T bourbon (Maker’s Mark best) 2½c chicken stock 1T butter 1. In medium stock pot, cook bacon until it begins to crisp, 5-7 mins 2. Add onion & salt, cook 5 mins 3. Add bourbon & brown...
by Denise Simmons, Corporate Executive Chef | Jan 1, 2017
Serves 8 8 salmon fillets 1c tamari 1c apple cider 4t sesame oil 4t bourbon, plus additional c for soaking planks 2t brown sugar splash+ tabasco 1t black pepper 1t minced garlic ½t turmeric 1. Purée all glaze ingredients 2. Pour over salmon, marinate for 4...
by Denise Simmons, Corporate Executive Chef | Dec 1, 2016
Yields (about) 48 cookies 1c butter, softened 1c granulated sugar 1c packed dark brown sugar 1t salt 1t baking powder ½t baking soda 2 eggs 2t vanilla 1½c all-purpose flour 3c rolled oats 11oz package caramel baking 1c pecans, coarsely chopped coarse sea salt ...
by Denise Simmons, Corporate Executive Chef | Nov 1, 2016
Yields (about) 12 muffins 2ea large eggs 1¼c sugar 6t vegetable oil ¾c canned pumpkin, mashed 1c+6T all purpose flour ¼t salt 1t baking soda 1t ground cinnamon ⅓t ground nutmeg ⅓t ground cloves 1 pinch ground allspice 1. Preheat oven to 400°F 2. Combine eggs,...
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