6 boneless,skinless chicken breast
8 tablespoons butter
3 cups napa cabbage,chopped
1 cup carrots, peeled and julienned
1/2 cup green onions, chopped
1 29 oz can hominy
1/2 cup bourbon
2 cup heavy cream
2 tsp Dijon mustard
Kosher salt and pepper
Put hominy with juice in a small pan and place on low heat to heat through while preparing vegetables and chicken.

Heat another small skillet. Add bourbon and very carefully ignite with a match to flame. Allow flame to subside, then add cream. Cook on low and sauce will thicken as cooking remainder of ingredients.
As nearing finish time on vegetables, add Dijon mustard and readjust seasoning to taste.

Melt 4 tablespoons butter in a large cast iron skillet. Salt and pepper the chicken breasts. Sauté the breasts in the butter 4-6 min each side. Remove from skillet and place in a pan and keep warm in low degree oven- 200.

And remaining butter and melt. Add cabbage and carrots and sauté until softened. add green onions and sauté additional 2-3 min. Season with salt and pepper.

To assemble:
Drain hominy and add to vegetables.Remove chicken from oven and cut into strips. Add to vegetables. Mix bourbon cream sauce into chicken and vegetable mixture.

Serve in bowls.

INGREDIENTS:

• 5 cups of chicken stock or canned chicken broth
• 6 tablespoons of butter
• 1 teaspoon of salt
• 1/2 teaspoon of freshly ground white pepper
• 2 dashes of Tabasco sauce
• 2 dashes Worcestershire sauce1 bunch (12-ounces) well-washed fresh leeks, chopped
• 1 bunch scallions, chopped
• 2 large garlic cloves, minced
• 3 large Idaho potatoes, peeled and diced
• 4 cups of milk
• 2 cups of heavy cream
• 2 cups of cooked crabmeat, shrimp or scallops

Bring to a boil in a heavy Dutch Oven:

• 5 cups of chicken stock
• 6 tablespoons of butter
• 1 teaspoon of salt
• 1/2 teaspoon freshly ground white pepper
• 2 dashes of Tabasco sauce and 2 dashes of Worcestershire sauce

Add 1 bunch of fresh leeks, all but the brown leaves, finely chopped; 1 bunch of scallions, chopped and 2 large garlic cloves finely minced.  After that simmers for 30 minutes, add 3 large peeled and diced Idaho potatoes.  Let that simmer for another 30 minutes, allowing the potatoes to cook thoroughly.  Mash potatoes and onion mixture with potato masher.  Add 4 cups of milk and 2 cups of heavy cream.   This should be thick, heavy, creamy soup.  If too thick, thin with milk and taste for seasoning.  Lastly, add 2 cups of cooked crabmeat, shrimp or scallops.  Let the soup simmer for an additional 5 minutes before serving.

Ingredients:

• 1 medium eggplant
• 2 cups of water
• 2 eggs
• 1 tablespoon of grated white onion
• 2 tablespoons of melted butter
• 1 teaspoon of salt
• 1/2 teaspoon of white pepper

Preheat oven to 350. Peel and cut 1 medium eggplant into 1-inch cubes. Bring 2 cups of water & 1 teaspoon of salt to a boil in a heavy saucepan. Add eggplant, simmer, covered, 10 minutes. Drain and mash. You should have about 1 1/2 cups of pulp.

Cut crusts off 1 slice of white bread. Soak bread in 3/4 cup of milk.

Add to the milk and bread:

• 2 beaten eggs
• 1 tablespoon of grated white onion
• 2 tablespoons of melted butter
• 1 teaspoon of salt
• 1/2 teaspoon of white pepper
• Eggplant Pulp

Mix well, and pour into 1-quart buttered baking dish. Bake at 350 degrees on the middle rack until souffle seems “set” in the middle, 30-45 minutes.

Ingredients:

• 1 head cabbage
• 3-6 cloves of garlic
• 1/2 cup of mayonnaise (either Duke’s or Hellman’s)
• 1/2 cup of Heinz white vinegar
• salt and fresh ground pepper to taste

Slice cabbage with mandolin set at 1/4. Chop the garlic and rub along bottom and sides of bowl. Add the cabbage and mix with your hands. Mix the mayonnaise and vinegar well. Pour small amount at a time into the cabbage and work with your hands until slightly wet. Add salt and fresh ground pepper to taste.

One tip I always give everyone is, please do not allow any substitutions in the brand of mayonnaise or vinegar you use. It really does make a difference. And always use fresh ground pepper.

And if you really love garlic, I have been known to add up to 10 cloves per recipe!

Ingredients:

• 1 lb. grated sharp chedder cheese or goat cheese
• 6 farm fresh or free range eggs, lightly whipped
• 2 cups cooked Jenny Jack grits**
• 1 cup cooked collards, chopped and drained
• 2-4 cloves garlic, finely chopped or pressed
• 1 tsp salt
• 2-4 dashes of tabasco

Combine all ingredients in a bowl and mix until well blended. Pour into a 9 x 13 casserole dish. Bake in a 350º oven for 35-40 minutes until golden brown.

**Grits

• 2 cups water
• 1/2 cup grits
• Boil water. Add grits and cook 5 minutes

Please click Atlanta Magazine for the summer salad recipe.

Ingredients:

• 12 6″ corn tortillas
• 1 lb. bag of black beans, cooked or 2 cans black beans (rinsed)
• 1 4oz. can chopped green chiles
• 3 cups cooked rice
• 3/4 lb. pepper or monterey jack shredded cheese
• 1 1/2 – 2 cups salsa (depending on taste)
• 1 cup sour cream

Preheat oven to 375º. Mix cooked rice with black beans, salsa, sour cream and green chiles. Using a 12″ Lodge cast iron skillet layer 4 tortillas, then rice mixture, then shredded cheese. Repeat with remaining tortillas, filling and cheese. You will have a total of three layers. On the top layer add additional salsa. Cook for 15-20 minutes or until cheese is melted.

Ingredients:

• 6 large ripe heirloom tomatoes, sliced
• 1 large Vidalia onions, thinly sliced
• 2 bunches watercress
• 1 buttermilk vinaigrette recipe (see below)

On a platter, scatter the watercress. Lay the tomatoes on watercress and scatter onions across tops of tomatoes. Pour vinaigrette over entire salad.

For the Buttermilk Vinaigrette dressing, I love Frank Stitt’s recipe. He is one of my favorite Southern chefs.

Buttermilk Vinaigrette:

• 2 tablespoons of white wine vinegar or cider vinegar
• 2 tablespoons of fresh lemon juice
• 1/2 shallot, finely minced
• Kosher salt and freshly ground pepper to taste
• 1/2 cup buttermilk
• 1 cup of mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons extra virgin olive oil

In a small bowl, combine the vinegar, lemon juice, shallot, and salt and pepper. Slowly whisk in the buttermilk, mayonnaise, and sour cream. Slowly whisk in the olive oil. Taste and adjust the seasoning. (The vinaigrette can be refrigerated for up to 5 days.)

Ingredients:

• 1 cup sugar
• 1/2 cup butter
• 1 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 cups blueberries

Preheat oven to 350º. Slice butter, put in baking dish and place in oven until butter is melted. Mix together the dry ingredients then add the milk. Pour batter into melted butter and then scatter the fruit around. Place in oven and bake for 30-45 minutes.

Ingredients:

• 6 chicken breasts, bone in skin on
• 8 oz mild goat cheese, softened
• 1 jar red pepper jelly
•  ¼ cup olive oil
• Kosher salt
• Fresh ground pepper

Preheat oven to 375º. While oven heating, cut a pocket into each breast- 2 inches deep. In a cast iron skillet heat small amount of olive oil on medium heat. Sear each chicken breast for  3 minutes each side. Let cool. Season each breast with salt and pepper on inside and outside. Stuff desired amount  of goat cheese into the pocket and place in a baking dish.  Top with 1-2 tbsp. of pepper jelly. Place in oven and bake for 35- 40 minutes.