Pecan Crusted Goat Cheese

Pecan Crusted Goat Cheese with Peach Chutney

  • 2 oz Goat Lady Dairy Cheese, shaped into a medallion
  • 1 tbsp Crushed Pecans
  • ¼ cup Spicy Peach Chutney
  • 10 of your favorite crackers or toast rounds
  • red seedless grapes to garnish

Preheat oven to 350 ° F . Roll goat cheese medallion in crushed pecans and place on a cookie sheet. Bake for approximately 20 minutes, until slightly warm. Place the cheese on a plate with crackers or toast rounds, top with warm Spicy peach chutney and garnish with grapes.

Peach Chutney

This is going to make more than you need, but it is good on lot of other things or eaten with a spoon.

  • 2 lbs Peaches
  • ½ Lemon
  • ½ Lime
  • ½ Orange
  • ½ cup diced-small Green Peppers
  • ½ cup diced-small Red Bell Peppers
  • ½ cup diced-small Red Onions
  • 1 tbsp minced fresh Ginger (or to taste)
  • 1 tbsp Sliced canned Jalapeno (or to taste)
  • 1 tbsp Brandy (optional)
  • 1/2 cup Sugar
  • 2 tbsp White Vinegar
  • 1 Garlic Clove – minced
  • Pinch Allspice

Rough chop peaches and place in pot. Zest lemons, limes, oranges and rough chop the zest and add to pot. Juice the lemons, limes, and oranges and add juice to pot. Add all other ingredients and bring to a boil. Reduce heat and simmer for 1 hour.

Chill in ice bath.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

North Alabama Chicken Bread

North Alabama Chicken Bread

  • 3 fl oz White BBQ Sauce
  • 1 small loaf Ciabatta Bread
  • Salt & Pepper to taste
  • 8 oz pulled Roasted Chicken
  • 6 oz grated Pepper Jack Cheese
  • 4 oz sliced Cremini Mushrooms
  • 1 fl oz White BBQ Sauce
  • 2 fl oz Pickled Onions

Cut ciabatta loaf in half lengthwise. Place in a hot saute pan or on griddle and flatten with a spatula. Spread 1 1⁄2 ounces of White BBQ Sauce on each piece of ciabatta. Top with pulled chicken and salt & pepper to taste. Layer cheese and mushrooms on top of chicken. Bake in moderate oven until cheese is browned and the center is hot. Remove from oven and drizzle each piece with 1/2 fluid ounce of White BBQ Sauce. Cut each piece in thirds and arrange on plate with a side of Pickled Onions.

Makes – 2 serving

WHITE BBQ SAUCE

  • 3 cups heavy Mayonnaise
  • 1/2 cup White Vinegar
  • 2 tbsp minced fresh Garlic
  • 1/8 cup Coarse Ground Black Pepper
  • 1/8 cup Boetje Mustard
  • 2 tsp Granulated Sugar
  • 2 tsp Salt
  • 1 1/2 tbsp Prepared Horseradish

In a storage container, combine all ingredients, whisking together well. Refrigerate. Makes: 30 fl oz

PICKLED ONIONS

  • 2 ½ pounds julienne sliced Red Onions
  • 2 cups Red Wine Vinegar
  • 2 cups Granulated Sugar
  • 2 tsp Coarse Ground Black Pepper

In a sauce pot, combine all ingredients and simmer until color of onions becomes bright. Strain onions, reserving onions and liquid. Return liquid to pot and simmer until reduced enough to produce dime-sized bubbles. Fill large mixing bowl with ice water and place reserved onions in smaller bowl. Place smaller bowl of onions into the ice bath. Pour reduced liquid into onions and continue stirring until mixture is cool. Remove to a storage container.

Makes: 32 ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Natchez Chowder

Natchez Chowder

  • 1 tbsp Olive Oil
  • ½ cup Yellow Onions – ¼” diced
  • 3 cups Water
  • 1 ¼ lb Potatoes – ¼” diced
  • 1 tbsp Roasted Garlic
  • 1 cup Yellow Corn
  • 2 cups Heavy Whipping Cream (half & half can be substituted)
  • ½ cup Liquid Roux
  • 1 tbsp Salt (or to taste)
  • ½ tsp Ground Black Pepper
  • 1 tbsp Lemon Thyme – Chopped
  • 3 cups Asparagus Puree

In sauce pan, saute onions in oil until soft. Add roasted garlic and stir to combine. Add all remaining ingredients except the liquid roux, thyme, and asparagus puree. Return to boil and add roux and thyme. Simmer 5 minutes. Remove from heat and add asparagus puree. Whisk well to blend.

ASPARAGUS PUREE

  • 2.5 cups Cooked Asparagus Stalks (can save tips for garnish)
  • 1 cup Half & Half

Place asparagus stalks in blender with half & half and puree until smooth. Strain through a china strainer, pressing all liquid through with the back of a spoon.

LIQUID ROUX

To make a liquid roux, first make a roux by melting of equal parts butter and flour in a skillet. For this recipe try melting 3 tbsp butter then add 3 tbsp flour, keep stirring it will quickly to form a paste, stir to remove all lump, and do not brown too dark. Remove from heat and stir in 1/3 cup of water or milk.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

 

Heirloom Tomato Appetizer

Heirloom Tomato Appetizer

Check our Lucky 32 Southern Kitchen Blog Post – Road Trips and Picnics!

  • ½ pound Heirloom Tomatoes, sliced
  • 1 pinch Sea Salt1 pinch freshly Cracked Black Pepper
  • 1 fl oz Herb Vinaigrette
  • 1 oz Goat Lady Goat Chèvre

Purchase a variety of heirloom tomatoes, slice them and place on a serving plate. Sprinkle tomatoes with salt and pepper. Drizzle Herb Vinaigrette over and then sprinkle with goat cheese. Makes – 1 portion

Herb Vinaigrette

  • 1 cup White Vinegar
  • 1 tbsp Dried Tarragon
  • ¼ cup minced Red Onion
  • 1 tbsp Granulated Sugar
  • 2 tsp Salt (or to taste)
  • 1 tbsp Dijon Mustard
  • 3 cups Canola Oil
  • ½ cup minced fresh Basil
  • ½ cup minced fresh flat leaf Parsley

Combine all ingredients, except oil and herbs, in a saucepan and heat while whisking until sugar
is dissolved and Dijon is incorporated. Pour mixture into a blender and slowly add oil until well combined.
Stir in herbs. Makes – 1 quart

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Grilled Carolina Peaches

Grilled Carolina Peaches

  • 1½ fresh Peaches
  • 3 tbsp Goat Chèvre Cheese
  • ¾ oz Cured Country Ham (3 paper thin slices)
  • 1 fl oz Sorghum Glaze

Place peaches in boiling water for 30 seconds then remove to an ice bath (this will loosen skin). Remove skin from peaches, cut in half and discard pit. Place 1 tablespoon of cheese into the cavity of each peach half. Wrap each half with a slice of ham, taking care to completely cover the cheese. Grill until warm throughout and ham is crispy. Remove to a serving plate, drizzle with sorghum glaze.

Sorghum Glaze

  • 1 cup Sorghum Syrup
  • 1/3 cup Apple Cider Vinegar
  • 1 pinch Fresh Ground Pepper

Simmer ingredients in a saucepan over medium heat. When bubbles in sauce are dime size or sauce coats the back of a spoon, remove from heat and allow to cool.

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Grit Cakes

Grit Cakes with Shrimp and Leeks

  • 3 Triangles Deep Fried Grit Cakes
  • 1 tbsp Butter
  • 2 oz Shrimp
  • 1 oz Chopped Leeks
  • 4 oz Country Ham Sauce
  • 1 tsp Fresh Parsley – Chopped

Heat butter in sauté pan until hot and add shrimp and leeks. Sauté shrimp and leeks until done, then add country ham sauce to pan and briefly heat. Place grit cakes on plate and top with mixture. Garnish with chopped parsley.

DEEP FRIED GRIT CAKES

  • 2 cups Chicken Stock
  • 1 cup Heavy Cream
  • 1.5 tbsp Butter
  • 1 cup Stone Ground Grits
  • 1 cups grated Cheddar Cheese
  • 3 tbsp grated Parmesan Cheese
  • 1-2 Eggs, beaten (1 lg or 2 sm)
  • 1/2 tsp Salt
  • 1/4 tsp fresh Ground Black Pepper
  • 1/4 cup Cornmeal
  • 1/4 cup Flour
  • 1/2 tbsp Cajun spices
  • oil for deep frying

In a large sauce pot, bring chicken stock, heavy cream, and butter to a boil. Stir in grits and reduce to medium heat. Cook, stirring frequently, until grits are cooked and liquid is absorbed. Remove from heat and stir in cheeses, beaten eggs, salt, and pepper. Spread mixture onto a greased sheet pan or cookie sheet and cool completely. Grits may be refrigerated overnight. When cooled, cut grits into desired shape and set aside. Meanwhile, blend cornmeal, flour, and Cajun spices in a shallow baking dish. Heat oil for deep frying to 350º F. Dredge grit cakes in cornmeal mixture and fry in hot oil, turning to brown on both sides. Drain fried grits on paper towels.

 

COUNTRY HAM CREAM SAUCE

  • 1 tbsp Olive Oil
  • ½ lb Country Ham cut into small pieces
  • ¼ cup diced Onions
  • 1 tbsp Butter
  • 2 ¼ cup Cream (Milk or Half & Half can be substituted)
  • ½ tsp Ground Black Pepper
  • 1 tbsp Roux (make with equal parts butter and flour, melt butter in small pan, add flour, stir to thicken, remove from heat)

Heat oil in stock pot.Add country ham to stock pot and sauté until hot throughout. Do not over cook. Remove ham, leaving the fat. Add onions to the stock pot and sauté until tender. When onions are tender, add butter to melt, and then add cream, ham and pepper. Bring to a simmer, stirring constantly. Add roux, a spoonful at a time, stirring in. Add only enough roux to slightly thicken.

Cook 8-10 minutes.

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Golden Tomato Soup

Golden Tomato Soup

  • 7 lbs Yellow Tomatoes, cored
  • 4 cups Yellow Onions, diced
  • 1/2 lb Unsalted Butter
  • 1/2 gallon Vegetable Stock
  • 1/8 cup chopped Garlic
  • 1 tsp Dried Thyme Leaves
  • 1 tsp White Ground Pepper
  • 2  tsp Salt (or to taste)
  • 1 cup Heavy Cream
  • 1 fl oz Cooking Sherry

Place cored tomatoes on a sheet tray and roast at 350 degrees until the skins are blistered. Meanwhile, melt butter in a saucepot and sweat onions until golden and soft. Add vegetable stock, roasted tomatoes, garlic, salt, pepper and thyme; simmer for 5-10 minutes. Puree and then strain through medium holed strainer. Discard solids. Return liquid to pot and add remaining ingredients. Bring to a simmer; taste for salt and remove from heat

Makes: 1 gallon

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Gazpacho

Gazpacho

  • 1 pound Cucumbers, peeled and finely diced
  • 1/3 cup Red Onions, peeled and finely diced
  • 1/8 cup Green Bell Pepper, cored, seeded and finely diced
  • 1/8 cup Red Bell Pepper, cored seeded and finely diced
  • 2 stalks Celery, finely diced
  • 6 oz Tomato Juice
  • 1 cup Salsa
  • 4 ½ cups chopped Tomatoes
  • 2 tbsp minced Cilantro
  • Tortilla chips

Place all the ingredients into a large mixing bowl and stir gently until thoroughly combined. Serve chilled with 3 or 4 tortilla chips on the side. Makes about 9 cups

Note: Take your time preparing this dish. Dice the vegetables finely and evenly for a complex, not overwhelming soup

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Fried Green Tomatoes

Fried Green Tomatoes

  • 5 slices Large Green Tomato
  • ½ cup Buttermilk
  • ½ cup Oyster Fritter Breading
  • 4 tbsp Bacon Grease or vegetable oil

Oyster Fritter Breading

  • 1 cup White Corn Meal
  • 1 cup All Purpose Flour
  • 2 tsp Ground Paprika
  • 1 tsp Salt
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ tsp Cayenne Pepper
  • ¼ tsp Black Pepper
  • ½ tsp Oregano Leaves

Combine all breading ingredients in a bowl. Dredge tomatoes in buttermilk, then in oyster fritter breading. Heat bacon grease in sauté pan. Add tomatoes and fry in hot pan until golden brown on both sides. We suggest topping each tomato ¼ ounce of goat cheese (or your choice of cheese) and then stacking the tomatoes.

Best if served with a sauce and/or relish.

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

French Onion Soup

French Onion Soup

  • 2 oz Butter (1/2 stick)
  • 2 cups Yellow Onion, small dice
  • 1/2 tsp Thyme
  • 1/2 tsp Kosher Salt
  • 1 1/2 cups Sour Cream
  • 3/4 cup Mayonnaise
  • 1/2 tsp Granulated Garlic
  • 1/4 tsp White Pepper
  • 1/2 tsp Kosher Salt
  • 1 tsp Lea & Perrins
  • 1 tsp Lemon Juice

Melt butter over medium heat. Add onions, thyme and 1/2 teaspoon salt. Sweat onions till golden, remove from heat and allow to cool. Meanwhile, whisk together remaining ingredients. Stir in cooled onions and incorporate well.

Serve with chips or crudités.

Makes – 3 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

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