Hello All! It has been entirely too long since I have been able to post, I am sorry. In the past few months loads have been happening in my personal and professional life. Professionally, I was contracted to write a book about youth ministry. It was an absolute joy to write and should be on Amazon in January. I blame the book for my lack of posting on here. I wanted to spend all of my creative juices making sure it was both what I wanted it to be as well as finished by the deadline given by my publisher. I am very excited! Personally WE ARE PREGNANT!!! This is a complete surprise as we had planned our little lives around a 4 person family. We are so excited and cannot wait to find out if it is a Nora Grace or Henry Finn. We will find out on December 1 and the little one is due April 23!!!! So needless to say there are loads of exciting things happening around the Vulcans Table house! Now onto the food…
Tag Archives: Sides
A super flavorful take on a classic side!
5 Thick Cut Bacon, chop in quater inch pieces
1 medium shallot, french cut
1 pound fresh french creen beans
1 tablespoon Dijon mustard
salt and pepper to taste
- 4 Ears Yellow Sweet Corn, Grilled cut
- 15 Cherry Tomatoes , Grilled
- 2 Avocado, Cubed
- 1 Juice of 1 Lime, Juiced
- 1 Tablespoons Cilantro, Rough Chopped
- 2 Tablespoons Mayonnaise
- Kosher Salt
- Freshly ground black pepper
1.Grill: Grill the corn with out the husk until grill marks are present and corn it cooked tender
Also cook the Cherry Tomatoes on the grill just until the skins pop. Remove both the corn and the tomatoes from the grill and let cool.
2.Slice: Scoop out the ripe avocado and dice into quarter inch cubes.
Cut the corn off of the cob
Give the Cilantro a rough chop
Combine the corn, tomatoes, cilantro, avocado, cilantro, mayo, limejuice, salt and pepper
Mix well to combine
3.Chill: Chill the salad for 30 minutes to let the flavors meld.
You can serve as a side or as a relish for dipping with Corn Tortillas
What did you have for Dinner? Here is what I whipped up last night in just about 20 minutes! My wife and I have been talking about how good food and good cooking does not always have to take a lot of time and fuss. So last night I put this ideology into practice. Now do not get me wrong, I do believe that so much of good cooking is right timing and trusting the process but this meal was both simple and quick! It began with 2 fresh Grouper filets in the ice box from our monger. They each were around .5lbs. These beautiful filets were going to be the center piece. Continue reading
Nashville is a great city to visit! It is easy to get around, traffic is no where near as bad as other large cities and there are loads of great eats all around the city. My list below has one caveat, it is primarily centered around the Vanderbilt campus. I did venture to a highly recommended restaurant called City House and was really excited about the food, but alas the bloody place was closed on Tuesday– who the heck closes on Tuesdays!!!! I will visit it the next time I am in the city, just not on a Tuesday. So below are my primarily Vandy centered eateries. I hope you enjoy! Continue reading
One of my favorite dishes to cook on a cold winter’s night is Honey Roasted Winter Root Vegetables. These provide a sweet (carrots, honey, sweet potatoes) and savory (Parsnips Turnip) side to any hearty main course and will help warm you and your family up on a cold winters night. Continue reading
Stuffing is a traditional holiday dish in homes across America. Whether it is inside poultry or a foil pan, the hearty sage filled aroma of holiday stuffing is a staple around the holidays. One of my favorite parts of the stuffing has always been the crust that develops on the top of the pan of stuffing that is exposed to the heat of the oven. I decided to experiment a couple of years ago with a non traditional vessel for my stuffing and came up with the idea of Stuffin Muffins. Continue reading