Today in Nashville

Shrimp and Grits Recipe

Pasta with Spring Vegetables

Ingredients:For the crab cakes:24 oz jumbo lump crab meat⅓ cup white onion, diced small⅓ cup celery, diced small¼ cup mayonnaise1½ tbsp smooth dijon mustard1 tsp tabasco2 tsp cajun seasoning 2 tsp sea salt1 tsp ground black pepper⅓ cup panko breadcrumbs 1 tbsp butterFor the Creole hollandaise sauce: 2 tbsp white wine1 tbsp white wine vinegar½ shallot, thinly sliced 1 sprig tarragon1 pc star anise1 tbsp lemon juice 3 egg yolks1½ cup butter, melted1 tsp sea salt2 tsp cajun seasoning1 tbsp whole grain mustard 8 whole eggs1 tbsp white vinegar 4 english muffins2 tbsp chives, thinly sliced2 tsp cajun spice or Old Bay3 tsp vegetable oilMethod:To prepare the crab cakes:In a sauté pan over medium-low heat, melt the butter and sweat the diced onion and celery until translucent. Set aside to cool. Next, carefully clean the crab meat to ensure that there are no shells left behind. In a medium sized mixing bowl, combine the cooled onion and celery with the remaining ingredients, leaving out the crab. Gently add in the crab meat, carefully folding it into the mixture so as to not overwork the crab meat. Using a 3-4 oz ice cream scoop, portion out the crab cake mixture and shape the cakes to be the same width as your english muffins. Cover and chill until ready to cook.To make the creole hollandaise:In a small saucepan, add the white wine, white wine vinegar, shallot, tarragon and star anise. Cook over medium heat until reduced to ⅓ of the original volume (about 1 tablespoon). Strain the vinegar reduction into a small bowl, pressing out the juice from the shallots. In a medium mixing bowl over a double boiler, whisk together the egg yolks, lemon juice and vinegar reduction. Continue whisking vigorously over low heat until the eggs lighten in color and double in volume. Remove the mixing bowl from heat and slowly pour a stream of melted butter into the egg mixture, whisking continuously to create an emulsion. The emulsion should be thick enough to coat a spoon and form ribbons when poured. Stir in seasonings and mustard, then cover and keep in a warm place until ready to serve.To poach your eggs:Bring a small pot of water and 1 tablespoon white vinegar to a simmer. Crack each egg into a small bowl and set aside. With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling like a tornado, gently add the eggs one at a time. The swirling water will help the egg white wrap around itself as it cooks. Poach each egg for 3-4 minutes until the egg whites are firm but the yolk is still soft when pressed. Transfer from the pot with a slotted spoon to drain on a paper towel lined plate. If preparing ahead of time, transfer to a bowl of ice water to stop the cooking process. In a nonstick pan over medium heat, sear the crab cakes in vegetable oil for 3-4 minutes per side until golden brown and warm in the center. While the crab cakes are cooking, carefully split the english muffins in half using a fork and lightly toast. Plate your english muffins and top with a crab cake and a warm poached egg. Gently spoon 2-3 tablespoons of creole hollandaise over each egg and garnish with sliced chives and a light dusting of Old Bay or cajun seasoning.

Ingredients:1.5oz Vanilla Vodka ½ oz. Creme de Cacao ¼ oz. Mozart White Chocolate liqueur ¼ oz. Triple Sec ¼ oz. Amaro Montenegro 2 oz. Hot Espresso Directions:Add all ingredients to a cocktail strainerAdd ice and shake until slightly frothyStrain into a coup glass. At Church and Union, we use a double strainer to thoroughly strain out possible ice chips. Garnish with fresh ground espresso on half of the top and 3 espresso beans in a triangle/flower shape on the otherExpert Tip: If you are looking to share with friends this recipe also makes 3 Espresso Martini shots!

3–4 pounds bone-in, skin-on chicken (legs, thighs and breasts)1 ½ cups buttermilkHot sauce, to taste4 teaspoons kosher salt2 teaspoons black pepper3 eggs, beaten2 ½ cups flour1 cup cornstarch1 tablespoon garlic powder1 tablespoon onion powder1/2 tablespoon Paprika¾ teaspoon dried dill weed¾ teaspoon oregano½ teaspoon cayenne pepperVegetable or peanut oil, to fry 1. Combine buttermilk and hot sauce. Season chicken with half of salt and pepper and add remaining to buttermilk mixture. Combine chicken and buttermilk and marinate for at least 1 hour and up to 24 hours.2. Remove chicken and pat dry. Reserve marinade. Combine eggs with 1 ½ cups marinade, set aside. In a large bowl, combine flour, cornstarch and spices. Divide between two bowls.3. Dredge chicken in flour mixture, coating well. Dip in egg mixture, then in second flour mixture again, coating well. (The process is flour, egg, flour…in that order.) Set each piece aside after breading for about 20 minutes. The chicken should be tacky and gummy which ensures a crispy fry.4. Pour up to 1-inch oil in a cast iron or Dutch oven. Heat oil to 375 F. (If a piece of breading fries and bubbles when you toss it in, the oil is ready). Gently add chicken to hot oil and fry for 6 minutes on each side or until golden brown.5. Finish in a 375 F oven until internal temperature reaches 160 F, about 15–20 minutes.6. Let rest for 10 minutes and enjoy.This recipe serves 12. Cut in half for 6.

1 stick butter3/4 cup sugar2 eggs1 teaspoon vanilla3 tablespoons milk1 1/2 cups flour2 1/4 teaspoons baking powderpinch saltVanilla Icing:2 tablespoons unsalted butter, room temperature1 cup powdered sugar1/4 teaspoon vanilla5-6 tablespoons very hot water, as neededChocolate icing:2 tablespoons unsalted butter, room temperature1 cup powdered sugar2-3 tablespoons unsweetened cocoa powder1 teaspoon instant espresso (optional)5-6 tablespoons very hot water, as neededPreheat oven to 400 degrees F.In the bowl of a stand mixer (or using a hand mixer) cream the butter and sugar together until smooth. Add the eggs one at a time until each is incorporated. Mix in the vanilla and milk. In a separate bowl whisk together the flour and baking powder. Add to the butter mixture and mix until just combined (don't over-mix).Line a sheet pan or cookie sheet with parchment. Spoon about 3 tablespoons of batter for each cake. Line them up with at least 1/2 inch in between. Bake until golden, about 10-12 minutes. Let cool, then gently peel from the parchment. Ice the flat side of the cake. Using a spatula, butter knife, or offset spatula, smooth half the cake with chocolate icing and the other half with vanilla. Let icing set before storing.Make the vanilla icing: Smooth the butter in a medium mixing bowl with a spoon. Add the sugar and vanilla and mix together with butter. Drizzle a little hot water on the mixture and stir vigorously to make the icing into a not-too-thick, not-too-thin consistency. If too thin add more sugar. Too thick add a little more hot water.Make the chocolate icing: Smooth the butter in a medium mixing bowl with a spoon. Add the sugar, cocoa, and instant espresso and mix together with butter. Drizzle a little hot water on the mixture and stir vigorously to make the icing into a not-too-thick, not-too-thin consistency. If too thin add more sugar. Too thick add a little more hot water.

1. Vegetarian “Miso Crunch” Tacos:• TJ’s Miso Crunch Chopped Salad Kit• TJ’s Jicama Wraps (or small tortillas)• TJ’s Shelled Edamame2. Chickpea Tzatziki Pita: • Chickpeas, rinsed and drained • Cucumbers • Cherry tomatoes • Feta cheese, to taste• 1 whole wheat pita, cut in half• Tzatziki sauce, to taste 3. Lunch Board- “Grown Up” Lunchable:• Protein- important for fullness and satietyo Turkey, Cheese, and Hummus• Veggies and Fruit- a great source of fiber and vitamins, and minerals o Bell peppers, Cucumbers, Blueberries (may change these up)• Carbohydrates- fiber and fullnesso Whole grain Crackers

Roman Amarena Cherry Ricotta Tart For the Crust:1 1/2 cups all-purpose flour, plus bench flour for rolling out doughpinch salt1 teaspoon sugar6 tablespoons unsalted butter1/4 cup cold white wine (or cold water)For Filling:1/2 cup sour cherry jam1/2 cup Amarena cherries, drained of syrup, patted dry, quartered (reserve syrup)2 1/2 cups ricotta1/2 cup sugar1/2 teaspoon vanilla or fiori di Sicilia1/4 cup mini chocolate chips1 egg for egg wash2-3 tablespoons powdered sugar for dusting (optional)Preheat oven to 375 degrees F.In the bowl of a food processor, pulse the flour, sugar and salt. Add the butter and pulse until butter is broken up but not totally blended— still some small chunks. Add the wine, process until a dough forms in a clump. Take dough out onto a sheet of plastic wrap. Knead dough into one ball. Then pull off about 1/3 third of the dough. Shape each piece into a thick disk, wrap separately and refrigerate for about an hour. (Alternatively make dough by hand using a pastry cutter.)In a mixing bowl stir together ricotta, sugar, vanilla, and chocolate chips. Roll the the larger piece of dough out on a lightly floured surface to a large circle about 12 inches wide. Place rolled-out dough in the bottom of a 9-inch spring form pan or 8 or 9-inch pie pan, allowing the edges to come up the sides of the pan. Cover the bottom of the dough with a thin layer of cherry jam. Fill dough with ricotta filling and smooth to even. Dot the surface with cherry pieces. Roll out smaller piece of dough to about 1/8-inch thick. Cut dough into thick strips and place on top of filling in a criss-cross pattern. Fold over extra dough from bottom dough to cover edges of strips.Beat egg in a small bowl with a teaspoon of water. Brush the dough of the pie until nicely coated. Bake until dough is deep golden, about 30 minutes. Let sit for ten minutes before cutting. Or let cool completely and dust with powder sugar. Drizzle a bit of cherry syrup over servings.

SMOKED CHICKEN LETTUCE WRAPS2 6oz chicken breast smoked and cubed1 red onion julienned2 red bell peppers julienned1 10oz package shredded carrots2 oz crushed peanuts2 Tbsp sesame seeds2 oz green onion sliced 1/8”1/2 cup bang bang sauce6 leaves romaine hearts washedBANG BANG SAUCE1 cup white wine1/2 cup rice wine vinegar1/4 cup sambal oleak1/2 cup brown sugar1 Tbsp salt1 Tbsp black pepper1 tsp smoked paprika1 tsp granulated garlic1 tsp onion powderFirst make the bang bang sauce. In a medium pot on medium high heat, add white wine and reduce by half. Add the rice vinegar and reduce by 1/3. Add remaining ingredients and reduce until it coats the back of a spoon.In a large saucepan, add 2 Tablespoons vegetable oil and heat to medium high. Add the onions and peppers and sauté for 2 minutes. Add the smoked chicken, peanuts, and carrots and continue sautéing for another 2 minutes. Stir in bang bang sauce and cook for an additional minute. Divide onto romaine leaves and top with sesame seeds and green onion and enjoy!

Orange Ricotta Scones 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder ½ teaspoon salt Zest of 1 large orange 6 tablespoons cold butter , cubed 1 cup whole milk ricotta cheese 1/3 cup heavy cream 1 teaspoon vanilla extract 3/4 cup powdered sugar, sifted 3 tablespoons fresh orange juice 1. Preheat oven to 330*F. Line a sheet pan with parchment paper or silicone mat. 2. In a large bowl combine the flour, sugar, baking powder, salt and orange zest. Add the cold butter cubes, and work in with fingertips until roughly the size of peas. 3. In a separate bowl whisk together the ricotta cheese, cream and vanilla. Add to the flour mixture and fold together until it comes together. It's okay if some dry remains. 4. Dump out onto a lightly floured surface and form into a log about 1 ½ inches high. Cut log into wedges at alternating angles and place on sheet pan. 5. Bake until golden, about 15 minutes. Let cool. 6. Whisk together the powdered sugar and orange juice to make a thick but pourable glaze. 7. Drizzle over scones and let set for 15 minutes before serving. Scones are best the day they are made but will keep in an airtight container at room temperature for 2-3 days