digital sm630 East Main Street
Canton, GA 30114
Phone: 770-213-7095
Fax: 770-213-7106

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  • Goin' Coastal: Thai Coconut Curry Mussels (click to Read More)

    Coconut Curry Sauce Ingredients  (This recipe yields about 8 cups.)

    • 2 tablespoons extra virgin olive oil                        
    • 1 Vidalia onion, diced
    • 6 Thai chili peppers, minced
    • 2 tablespoons mirin
    • 2 tablespoons fish sauce
    • 2 cans coconut milk
    • 1 quart heavy cream
    • 1 jar yellow curry
  • Queenies: Pork Rinds (click to Read More)


    -1-2 pounds of fresh pork skins
    (Ask your butcher if they carry or can order them for you. Asian and Mexican markets with a butcher shop will be more likely to carry them.)

    -Seasoning of your choice to taste


    -Cut pork skins into 1-inch wide by 12-inch long strips (approximately the size of a ruler).

    -With a sharp knife, scrape off excess fat from the back side of the skins....

  • Goin Coastal Recipe: Anbdouille-Crusted Swordfish With Butternut Squash Puree (click to Read More)

    Butternut Squash Puree Ingredients
    -1 head butternut squash, peeled and insides removed
    -Milk (enough to cover squash)
    -1/2 stick butter
    -Salt and pepper to taste

    Butternut Squash Puree Procedure

    -Cut the butternut squash into large pieces and place in a medium sauce pan.
    -Cover the squash with milk and bring to a boil.
    -Once boiling, reduce the heat and

  • Queenies: Crispy Brussels Salad with Blue Cheese and Apple Glaze (click to Read More)

    - 1-2 pounds Brussels sprouts cut in half, outside leaves removed
    - 2 Granny Smith or Fuji apples peeled, cored, and cut into chunks
    - 2 cups unfiltered apple cider
    - 2 cups rice wine vinegar
    - Preferred hot sauce to taste
    - 1 cup crumbled blue cheese
    - 1 apple sliced thin for garnish
    - Salt and pepper to taste

    - Combine peeled/cored apples, apple cider, and rice wine vinegar in...
  • Goin' Coastal: Basil Pesto Salmon with Rice Pilaf (click to Read More)

    Basil Pesto Recipe
    • • 3 cups fresh basil
    • • 1/2 cup fresh oregano
    • • 2/3 cup finely grated parmesan
    • • 2 tablespoons minced garlic
    • • 1/2 cup toasted pine nuts
    • • 1 cup extra virgin olive oil
    Basil Pesto Procedure
    -Blend all ingredients until desired consistency.

    Pecan Rice Pilaf Ingredients
    • 2 tablespoons extra virgin olive
  • Queenie's: Butternut Squash Soup (click to Read More)


    •  1 large butternut squash (3-5 lbs., or 2 quarts cut)
    •  2 medium Vidalia/sweet onions, diced small (2 cups)
    •  1 stick butter
    •  2 cups heavy cream
    •  2 quarts water (or enough to cover ingredients)
    •  Kosher salt to taste


    • Peel/seed butternut squash, and cut into ½ inch cubes. 
    • In a medium
  • Goin' Coastal: Andouille Sausage Stuffed Oysters with Choron Sauce (click to Read More)

    Andouille Sausage Stuffing Ingredients
    (Note - This recipe yields about 6 cups, so reduce quantities based on your needs.)

    1 Vidalia onion, diced
    1 red bell pepper, diced
    3 celery stalks, diced
    1 tablespoon Creole seasoning
    1 tablespoon Old Bay seasoning
    1 teaspoon salt
    1.5 pounds andouille sausage
    3 cups bread crumbs
    1 lemon, zested
    12 oysters per person

    Andouille Sausage Stuffing...
  • Queenies: Apple Pie (click to Read More)


    - 6-7 apples (try to use a variety of 3-4 different types)
    - 2/3 cup sugar, plus more to sprinkle on the pie before baking
    - 1/4 cup unsalted butter
    - 1/4 teaspoon cinnamon
    - 1/8 teaspoon freshly ground nutmeg
    - 2 tablespoons fresh-squeezed lemon juice
    - 1 egg, beaten well
    - 2 pie crusts (your favorite store brand or homemade recipe)


    - Peel, core, and cut the apples in quarters, and slice into ¼-inch

  • Goin Coastal: Pan-Seared Grouper with Golden Beet Puree (click to Read More)


    2-3 golden beets
    4 cups milk
    1 cup butter
    2 tablespoons salt
    2 tablespoons canola oil
    Salt & pepper to taste
    2, 10 oz. grouper filets


    -Peel the beets, and chop off the ends.
    -Chop the beets into about 1-inch chunks.
    -Boil the beets in milk, butter, and salt for about 20-30 minutes or until they are tender.
    -When beets are done, strain them out, making sure to save some milk for blending. ...

  • Taste of Life: Chocolate-Topped Toffee With Almonds (click to Read More)


    By Paul Bodrogi




    8 oz. sugar
    2 oz. water
    1 oz. corn syrup    
    4 oz. butter
    4 oz. chocolate chips, melted
    1 oz. slivered almonds
    ½ teaspoon vanilla extract
    Pinch of salt





    Combine the sugar, water, and corn syrup, and cook on low until the sugar dissolves.

    Raise the heat to

  • Queenies: Seasoned Trout with Gremolata and Grilled Asparagus (click to Read More)

    Serves 4

    Gremolata Ingredients
    -1 teaspoon fresh rosemary, chopped
    -½ cup parsley
    -3 cloves garlic, crushed
    -¼ cup toasted pecan pieces
    -1 lemon, zested and juiced
    -¼ cup extra virgin olive oil

    Asparagus Ingredients
    -24 large asparagus spears
    -Extra virgin olive oil as needed
    -Salt and pepper to taste

    Trout Ingredients
    -4, 8-10 oz. trout filets ...

  • Taste of Life: Black Bean Soup with Jalapeno Cream (click to Read More)

    By Hillary Gallagher

    Black Bean Soup Ingredients
    -1 lb. black beans
    -3.5 quarts chicken stock or low-sodium broth
    -1.5 lbs. tomatoes, peeled, seeded, and diced
    -3 teaspoons ground cumin
    -3 tablespoons cilantro, roughly chopped
    -½ cup red, yellow, orange and/or green peppers, chopped
    -1 jalapeño, minced
    -2 teaspoons garlic, minced
    -2 tablespoons olive oil
    -1-2 tablespoons sherry vinegar
    -Kosher salt and

  • Goin' Coastal: Fried Fish Tacos (click to Read More)

    Fried Fish Taco Ingredients

    -1 cup cornmeal
    -2 eggs
    -½ cup milk
    -2 filets of fish (tilapia, cod, catfish)
    -Salt and pepper to taste
    -Hoisin glaze*

    Hoisin Glaze Ingredients*

    -1 cup hoisin sauce
    -2 tablespoons Dijon mustard
    -2 tablespoons sriratcha
    -2 tablespoons rice wine vinegar

    Salsa Ingredients

    -1 pineapple
    -2 red bell peppers
    -2 jalapenos
    -2 limes, zested and juiced...

  • Taste of Life: Baby Spinach, Avocado, and Grapefruit Salad (click to Read More)

    By Hillary Gallagher

    Serves 4-6

    Baby Spinach, Avocado, and Grapefruit Salad Ingredients

    -1½ avocados, sliced
    -2 whole grapefruits, cut into supremes
    -2 crisp apples, peeled and cut into strips (or grated)
    -1 lb. baby spinach
    -¼ cup balsamic vinaigrette*
    -Salt and pepper to taste

    Baby Spinach, Avocado, and Grapefruit Salad Procedure

    -Put the baby spinach in a large bowl, season with salt and

  • Goin' Coastal: Seared Scallop Salad with Pickles Vegetables (click to Read More)

    Serves 4


    *Pickled Red Onion

    1 red onion, julienned
    1 cup sugar
    1 cup rice wine vinegar
    1 cup red wine vinegar
    4 cups ice

    *Pickled Sweet Peppers

    1 bag mini sweet peppers, cut into circles
    3/4 cup sugar
    3/4 cup apple cider vinegar
    3/4 cup rice wine vinegar
    4 cups ice

    Scallop Salad

    16 fresh U/10

  • Taste of Life: Crepes with Cream Cheese Filling and Strawberry Sauce (click to Read More)

    By Paul Bodrogi

    Cream Cheese Filling Ingredients

    -1 lb. cream cheese (room temperature)
    -½ oz. vanilla extract
    -1 oz. powdered sugar

    Cream Cheese Filling Procedure

    -In a large bowl, combine all the ingredients with a rubber spatula until well combined.
    -Refrigerate until needed.

    Crepe Ingredients

    -8 oz. flour
    -½ oz. sugar
    -Pinch of salt
    -8 eggs
    -8 oz. milk
    -1 oz. butter

  • Queenies: Meatloaf Sausage with Coca Cola Glaze (click to Read More)

    Meatloaf Sausage Ingredients
    -½ cup red bell pepper cut in ½” dice
    -½ cup sweet onion cut in ½” dice
    -½ cup carrot cut in ½” dice
    -½ cup celery cut in ½” dice
    -4 lbs. ground chuck
    -1 lb. ground pork
    -6 teaspoons kosher salt
    -¼ teaspoon ground black pepper
    -½ teaspoon sweet paprika
    -½ teaspoon granulated garlic
    -¼ teaspoon ground thyme
    -½ teaspoon chopped fresh thyme
    -1 cup panko bread crumbs
    -3 eggs
  • Taste of Life: Moroccan Carrot Salad (click to Read More)

    By Chef Hillary Gallagher

    ¼ cup lemon juice
    2 tablespoons roughly chopped cilantro
    1 tablespoon sugar
    ¼ cup extra virgin olive oil
    1 lb. finely grated carrots
    3 oz. golden raisins, plumped and drained
    Salt and pepper to taste

    - Combine the lemon juice, cilantro, and sugar.
    - Gradually whisk in the oil.
    - Toss the dressing with the carrots and raisins. ...

  • Taste of Life: Seared Scallops, Basil Beurre Blanc, and Green Beans with Walnuts (click to Read More)

    By Hillary Gallagher


    To Begin

    Prepare 4-6 servings of your favorite rice or farro according to package directions.



    2 lbs. dry-pack sea scallops
    2 oz. olive oil or clarified butter
    Kosher salt to taste
    Black pepper to taste




    1. Remove and discard the muscle tab from the scallop, or ask
  • Queenie's: Shrimp & Grits (click to Read More)

    (serves 4)


    • 32 oz. can whole tomatoes, crushed by hand
    • 1 lb. fresh tomatoes
    • 1 cup white wine
    • 2 cups chicken or shrimp stock
    • ½ lb. bacon, cut into small dices
    • ¼ cup reserved bacon fat
    • ¼ cup all-purpose flour
    • 2 tablespoons kosher salt
    • 1 tablespoon smoked paprika
    • 1 tablespoon sweet paprika
    • ¼ teaspoon coarsely ground black pepper
    • ¼ teaspoon crushed red pepper
    • ¼ teaspoon