Yucca Fries with Southwest Fry Seasoning

Preheat Dutch oven with 3 cups canola oil to 300 degrees F.   For the seasoning: In a small mixing bowl combine the ancho powder, smoked paprika, cumin, onion powder, granulated garlic, sugar, salt, pepper, and superfine sugar. Store in airtight container.   For the fries: In a large bowl filled with 8 cups of water and

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Heirloom Tomato Salad

Add the cucumbers, onion and salt to a bowl and stir to combine. Set aside and allow to sit for 30 minutes drawing out any excess moisture. Drain and discard liquid.   Add the sugar, apple cider vinegar, mayonnaise and dill to a large bowl, season with pepper and stir to combine. Add the tomatoes

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Bananas Foster Milkshake

Bananas Foster: Add the butter and the bananas to a medium non-stick skillet over medium-heat and cook until caramelized, about 2 minutes per side. Stir in the sugar and cinnamon. Pulling the sauté pan away from the flame add the banana liquor, stirring to combine. Finish the bananas with the vanilla extract and salt, pull

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Red Wine Fries with Cabernet Ketchup

Add the potatoes, red wine, salt and sugar into a medium pot and bring to a boil. Once at a boil, par-cook for 13 minutes to soften. After 13 minutes, immediately turn off the heat and allow to cool completely in the wine. Strain the potatoes from the wine and pat dry with paper towels.

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Honey Struffoli with Orange and Pignoli

Preheat 3 cups canola oil in a large Dutch oven to 375 degrees F.   In a large mixing bowl add the flour, eggs, butter, baking powder and salt. Mix well to make a soft dough, about 3 to 4 minutes. Divide the dough into 4 equal parts. On a floured surface roll the dough

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