BBQ Brisket Nachos: 2 cups – shredded bbq brisket, Bbq sauce, Tortilla chips, ½ cup – corn, ½ cup – black beans, 2 cup – Monterey Jack Cheese Sauce, 1/3 cup – chopped red onion, ½ cup pico de gallo, 2 tbsp – chopped cilantro, ¼ cup – sour cream, ½ each – grilled lime *For the full recipe, visit our website!

BBQ Brisket Nachos: 2 cups – shredded bbq brisket, Bbq sauce, Tortilla chips, ½ cup – corn, ½ cup – black beans, 2 cup – Monterey Jack Cheese Sauce, 1/3 cup – chopped red onion, ½ cup pico de gallo, 2 tbsp – chopped cilantro, ¼ cup – sour cream, ½ each – grilled lime *For the full recipe, visit our website!

Dry Rubbed Flank Steak with Grilled Corn & Tomatillo Salsa:  Steak & Salsa 2 tbsp – olive oil 3 ears – corn shucked ¼ red onion finely chopped 1 each – jalapeno seeded finely chopped 5 each – tomatillos husked removed & cut in ½ 1 cup – fresh cilantro chopped 1/3 cup – fresh lime juice Kosher salt & fresh ground black pepper to taste 1 ½ lb – flank steak   *For the full recipe, visit our website!

Dry rubbed flank steak with grilled corn salsa. This spicy and sweet powerhouse seasoning blend packs layers of flavor onto grilled flank steak.

Avocado Cream: Serves 2, 2 each – ripe avocados ½ cup – sour cream 2 tbsp – apple cider vinegar 2 tbsp – olive oil 2 tbsp – cilantro, chopped 2 tbsp – fennel fronds, chopped Kosher salt to taste Serve with Tortilla Chips *For the full recipe, visit our website!

An easy recipe for Avocado Cream. Great to serve as a dip or drizzle on tacos, nachos or whatever you'd like!

Sage Garlic Butter Pork Chops:  1 tbsp – veg oil 2 each – 1 ½” thick bone in pork rib chops ( 8 -10 oz each ) Kosher salt / fresh ground black pepper 8 – sprigs sage 2 – garlic cloves, peeled, smashed 1 tbsp – unsalted butter *For the full recipe, visit our website!

Sage Garlic Butter Pork Chops: 1 tbsp – veg oil 2 each – 1 ½” thick bone in pork rib chops ( 8 -10 oz each ) Kosher salt / fresh ground black pepper 8 – sprigs sage 2 – garlic cloves, peeled, smashed 1 tbsp – unsalted butter *For the full recipe, visit our website!

Strawberry – Cucumber Salad with Lemon Cream: Serves: 4, 4 cups – strawberries quartered 2 each – English cucumbers sliced 1 tsp – sugar Pinch - salt ½ tsp – ground cardamom ½ cup – crème fraiche 2 tsp – sugar 1 tsp – fresh lemon juice ¼ cup – unsalted, roasted pistachios Pinch – cayenne pepper * For more information on this recipe, visit our website! #bestrestaurantsinSTL

Strawberry – Cucumber Salad with Lemon Cream: Serves: 4, 4 cups – strawberries quartered 2 each – English cucumbers sliced 1 tsp – sugar Pinch - salt ½ tsp – ground cardamom ½ cup – crème fraiche 2 tsp – sugar 1 tsp – fresh lemon juice ¼ cup – unsalted, roasted pistachios Pinch – cayenne pepper * For more information on this recipe, visit our website! #bestrestaurantsinSTL

Watermelon Granita: Serves - 6 ½ each – medium seedless watermelon, rind removed, flesh cut into 2” pieces ¼ cup – fresh lime juice ¼ cup – sugar ¼ tsp – kosher salt ¼ tsp – cayenne pepper Process: Puree watermelon, lime juice, sugar, and salt in blender until smooth. Strain through a fine mesh sieve into a baking dish; discard solids. *For the full recipe, visit our website!

Lime juice adds tart balance to the sweet watermelon base of this refreshing granita.

Jerk Spiced Chicken Legs: Serves 4, 1 – cinnamon stick 1 tbsp. plus 1 tsp. allspice berries 2 tsp. – black peppercorns 2 tsp. – whole cloves 2 tbsp. – brown sugar 1 tbsp. plus. 1 tsp – dried thyme 1 tsp. – cayenne pepper ¼ cup – olive oil 4 each – chicken legs ( thighs & drumstick ) Kosher salt Process: Preheat oven to 425 degrees. *For the full recipe, visit our FB page!

Jerk Spice–Rubbed Chicken Legs: We took the traditional Jamaican jerk spice and…simplified it. Before you call the authenticity police, give it a try on roast chicken legs.

Grilled Chicories with Pine Nuts, Dried Blueberries, & Chilies: 1 lb – mixed chicories ( frissee, radicchio, endive ) ½ cup – dried blueberries 3 tbsp – red wine vinegar 2 each – garlic cloves ½ tsp – red pepper flakes ½ cup – extra virgin olive oil ½ cup – lightly toasted pine nuts, chopped 3 tbsp – breadcrumbs Salt and pepper to taste *For the full recipe, visit our website!

Grilled Chicories with Pine Nuts, Dried Blueberries, & Chilies: 1 lb – mixed chicories ( frissee, radicchio, endive ) ½ cup – dried blueberries 3 tbsp – red wine vinegar 2 each – garlic cloves ½ tsp – red pepper flakes ½ cup – extra virgin olive oil ½ cup – lightly toasted pine nuts, chopped 3 tbsp – breadcrumbs Salt and pepper to taste *For the full recipe, visit our website!

Mango Pomegranate Guacamole: Serves 2, 4 each – ripe avocados 1 cup – white onion chopped 2 each – Serrano chilies chopped with seeds ¼ cup – fresh lime juice ¾ cup – pomegranate seeds ¾ cup – mango peeled and diced ½ cup – cilantro chopped Serve with Plantain Chips *For the full recipe, visit our website!

Mango Pomegranate Guacamole - Zesty guacamole with juicy pomegranate jewels, fresh mango, feta cheese, and a hint of garlic and lime!

Gochujang Marinated Pork on a Stick: ½ cup – gochujang (Korean Hot Pepper Paste), 2 tbsp – dark brown sugar, 2 tbsp – soy sauce, 2 tbsp – rice vinegar, 2 tsp – toasted sesame oil, Kosher salt, 8 to 10 each – pork on a stick *For the full recipe, visit our website!

Gochujang Marinated Pork on a Stick: ½ cup – gochujang (Korean Hot Pepper Paste), 2 tbsp – dark brown sugar, 2 tbsp – soy sauce, 2 tbsp – rice vinegar, 2 tsp – toasted sesame oil, Kosher salt, 8 to 10 each – pork on a stick *For the full recipe, visit our website!

KC Beef and Pork Burger: 4 each – 8 oz KC beef and pork blend ( hand patty ), 4 each – cheddar cheese slices, 8 tsp – mayonnaise, 4 each – burger buns, 4 each – green leaf lettuce crowns, 4 each – sliced heirloom tomato *For the full recipe, visit our website!

The second installment of TCAclassics brings us The Classics: Bacon Cheeseburger. All-American burger made with beef and pork! Loaded with bacon and cheese!

Little Gem Salad with Lemon Cream & Hazelnuts: 4 – garlic cloves smashed  ½ cup – heavy cream  Kosher Salt & Fresh Ground Pepper to taste  ¼ cup – hazelnuts blanched  4 – small carrots scrubbed  6 – heads little gem lettuce  3 tbsp – olive oil  2 tbsp – fresh lemon juice divided  ½ cup – mint leaves  1 ½ oz – shaved parmesan *For the full recipe, visit our website!

Little Gem Spring Salad with Toasted Seeds & Herbed Goat Cheese - Snixy Kitchen

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