Since moving back to the South, I've rediscovered the magic of two food duos -- chicken and waffles and biscuits and Country (white) sausage gravy. And while these are great on their own, they're even better together as in today's recipe for Grilled chicken and waffle biscuits with white sausage gravy! I also added a bit of arugula for an additional peppery bite.
Read MoreMoo-Cluck-Oink Burger with Homemade Potato Chips
Can’t decide between pork, chicken or beef for dinner? Why not have all three? Today I’m firing up the grill for the ultimate marriage between these three proteins, something I affectionately refer to as the Moo-Cluck-Oink burger in this recipe from yours truly and sponsored by Omaha Steaks.
Read MoreGrilled Honey-Lacquered Quail
In the immortal words of Kevin Gillespie, executive chef at the Woodfire Grill, quail are like the "Thumbelina of poultry" and when done right they are the pure awesomeness!
In his cookbook Fire in my Belly (Andrews McMeel Publishing 2014), Gillepsie shows how to grill quail to perfection and ensure that they don’t end up dried out and gamey tasting. To make it even better, he’s created a honey glaze that compliments the little birds perfectly!
Read MoreGrilled Chicken Wings with Burnt-Scallion Barbeque Sauce
If you've ever had the pleasure of eating at Husk in Charleston then you know what a true culinary mastermind Sean Brock is.
But if you haven't made it to Charleston (or you simply can't score a hard-to-come-by reservation), Brock's book Heritage (Artisan 2014) is filled with his mouth watering recipes including this one for grilled chicken wings with...wait for it...burnt-scallion barbecue sauce.
Read MoreKung Pow Seasoning Paste for Chicken
Looking to kick up your grilled chicken? In their latest book The Barbecue Lover’s Big Book of BBQ Sauces (Harvard Common Press), Bill and Cheryl Jamison explore the world of sauces, marinades, and rubs with over 225 recipes including this one for a Kung Pow seasoning paste that is sure to get your motor revving!
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