Ingredients: 2 C Buttermilk ¼ C Frank’s Red Hot Sauce 6 Boneless Skinless Chicken Breasts 2 C Flour 1 t Garlic Powder 1 t Onion Powder 1 t Paprika ¼ t Cayenne ¼ t Dried Dill ¼ t Celery Seed ¼ t Dried Thyme 2 T Black Pepper 3 T Salt 3 C Canola Oil […]
Ingredients: Cultured Butter: 1 Quart Heavy Cream ½ C Buttermilk 1 T Salt Method: Combine the heavy cream and buttermilk into a canning jar. Cover the top with cheesecloth and let sit in a seventy-degree environment for approximately 24 hours. By the end of this time, the cream should have thickened up considerably. Refrigerate the […]
Ingredients: Popcorn Polenta: 2 C Water 1 C Milk 1 ½ C Popcorn Cream 2 t Salt 1 C Corn Meal 2 T Butter 1 C Corn Kernels Popcorn Cream: ¼ C Popcorn Kernels 2 t Salt 1 T Clarified Butter 2 C Heavy Cream 2 T Sugar Method: Popcorn Cream: Add the popcorn kernels, […]
Ingredients: 28 oz of Cooked White Beans ½ C Celery, Small Diced ½ C Onion, Small Diced ½ C Carrots, Small Diced ¼ C Red Pepper, Small Diced 2 t Garlic, Minced ¼ C Butter ¼ C Chicken Stock 1 T Parsley, Finely Chopped 1 T Chives, Finely Chopped 1 T Salt 1 t Black […]
Early last month a representative from Paint Valley Farms, a local creamery, reached out to me with a few samples of their product. I received a small tub of “Chevre”, a smooth and creamy French-style goat cheese that I have always loved, and this product was exceptional! He also brought a sample of goat’s milk […]
Cooking from Home is a series our Executive Chef, Bret Andreasen, began during the COVID-19 pandemic. Our hope is simply to bring a little bit of the comfort and delight of Tarragon into your homes. Ingredients: 3# Pork Shoulder 1 Can of Diced Tomatoes 1 Can of Stewed Tomatoes 1 Yellow Onion, Sliced 6 Cloves […]
